Kitchen & Food Safety Skills for Life SRMS

More accidents occur in the kitchen than any other room of the home Kitchen & Food Safety More accidents occur in the kitchen than any other room of the home Most accidents can be prevented with: THOUGHT PRE-PLANNING ATTENTION TO DETAIL

Common Kitchen Injuries Kitchen & Food Safety Common Kitchen Injuries Cuts Burns & Fires Electrocution Falls Poisoning/Chemical Hazards

Kitchen & Food Safety Using Knives Safely Keep knives sharp Cut away from body If knife falls, jump back and let it drop Wash separately from other items Use knife properly PREVENTING CUTS

Kitchen & Food Safety Broken Glass/Dishes Carefully pick up large pieces by hand Sweep up immediately Wipe area with DAMP PAPER TOWELS Place broken glass and paper towels in paper bag & place in trash container PREVENTING CUTS

Turn handle of cookware inward or over counter. Kitchen & Food Safety Use Cookware Safely Turn handle of cookware inward or over counter. PREVENTING BURNS

Kitchen & Food Safety Use Cookware Safely PREVENTING BURNS Use THICK, DRY POTHOLDERS Open lids, like a shield, away from your body Pull out oven rack first when removing hot items from oven. PREVENTING BURNS

Kitchen & Food Safety Use Microwave Oven Safely PREVENTING BURNS Use Potholders Open lids, like a shield, away from your body Use microwave safe cooking tools ONLY Follow oven instructions PREVENTING BURNS

Kitchen & Food Safety Avoiding Fires in the Kitchen PREVENTING FIRES Store oils away from stove. Wear short or close-fitting sleeves. Tie back long hair. Keep towels, potholders, cookbooks and other flammables away from stove and oven. Clean up stove top, oven and fan regularly. STAY IN KITCHEN WHILE COOKING PREVENTING FIRES

PUTTING OUT SMALL FIRES Kitchen & Food Safety PUTTING OUT SMALL FIRES SMALL PAN FIRE Smother with larger lid Smother with baking soda or salt Smother with damp kitchen towel CLOTHING Stop – Drop & Roll Always have a fire extinguisher & baking soda nearby – Don’t Be A Hero CALL 9-1-1 PREVENTING FIRES

PREVENTING ELECTROCUTION Kitchen & Food Safety Use Electrical Appliances Properly Unplug before removing stuck food Unplug from the outlet by grasping the plug, not the cord. Keep cords away from heat sources Dry hands completely before using Keep away from water! PREVENTING ELECTROCUTION

PREVENTING ELECTROCUTION Do Not Overload Outlets Kitchen & Food Safety PREVENTING ELECTROCUTION

PREVENTING TRIPS AND FALLS Clean up spills immediately Kitchen & Food Safety PREVENTING TRIPS AND FALLS Close cabinet doors and drawers Use ladder for hard to reach objects

Follow manufacturers directions! Kitchen & Food Safety Keep all cleaners in original containers. Read all labels and only use as directed. Store away from children and pets. Do not mix cleaning products together. Follow manufacturers directions! Preventing Poisoning

A disease transmitted by food. Kitchen & Food Safety Food-borne illness A disease transmitted by food. Symptoms are flu-like including: Nausea Vomiting Diarrhea fever FOOD-BORNE ILLNESS

Food-borne illness Risky Foods Kitchen & Food Safety Food-borne illness Risky Foods Raw meat, poultry, eggs, unpasteurized milk & shellfish Raw fruits & vegetables that have been processed in unsanitary conditions Cooked plant products: Pasta, vegetables, rice FOOD-BORNE ILLNESS

Kitchen & Food Safety FOOD-BORNE ILLNESS

CLEAN Clean your hands often Kitchen & Food Safety FOOD-BORNE ILLNESS Wash hands with hot, soapy water. Scrub hands, wrist and fingernails for at least 20 seconds. Rinse with hot water. Dry with a paper towel.

Separate Kitchen & Food Safety Keep away! Keep raw meat away from cooked meat and veggies Use different knives for meat and vegetables Place cooked food on a clean plate. FOOD-BORNE ILLNESS Keep away!

Refrigerate foods within 2 Hours 2 HOUR RULE CHILL Keep Hot Foods Hot - Cold Foods Cold Thaw foods in microwave or refrigerator. Keep out of danger zone – 40o F – 140o F. Refrigerate foods within 2 Hours 2 HOUR RULE Kitchen & Food Safety FOOD-BORNE ILLNESS

COOK Kitchen & Food Safety Cooking foods thoroughly kills harmful bacteria Ground Beef – 160o internal temp Poultry – 170o – 180o Steak and Meat – 145o Leftovers – 165o Eggs – until yolks & whites are firm Seafood – until opaque & flakes easily Kitchen & Food Safety FOOD-BORNE ILLNESS

References: www.slideshare.net