Kitchen Lab Safety Entry Task- 10 minutes  Read the assigned article quietly  Using a highlighter, highlight the ways the fire chief explains how to put out a kitchen fire  Be prepared to share out

Hygiene O Bath regularly O Hair & facial hair clean and neat O Clean clothing O Wash hands often O Keep nails trimmed

Culinary Lab Rules O Properly clothed O No running, chasing, play fighting, throwing things O No eating or drinking out side food/drinks O Clean up after yourself & lab group O Be an active group member O No headphones or phones O Always wear an apron O When your group is finished, please sit down. Do not distract other groups while they finish

Proper Clothing for Labs O Hair tied back (not tucked in a hood) O No hoods (hats ok if not covering ears) O Closed toe shoes (this means no holes or straps over the toes) O Must wear apron at all times O No tank tops with spaghetti straps (per school rules) O No loose fitting jackets

Cleaning & Sanitizing Lab Station O Brush off any leftover flour or food left on counter tops into the trash O Clean: Use Green spray and wipe down with paper towel O Sanitize: Use Clear spray and let sit for a couple minutes before wiping with a clean towel.

Preventing Burns Gas Stove O Don’t wear loose clothing around open flames (pilot lights on stoves) O Turn pot handles away from the edge of the stove and other burners O Open pot lids away from you

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Preventing Burns Gas Oven O Use caution: oven doors inside & out can be hot O Use dry oven mitts to remove items from oven O Clearly communicate to others around when removing a hot item from the oven

Preventing Burns Flat Top Grill O Keep pan handles away from flat Grill O Keep grease trap clean O Do not rest anything on the grill

Microwave O Used to heat water, melt chocolate, butter, or reheat food. O Not for use for lunch food O Wipe down after each use O Do not put styrofoam, plastic or metal in the microwave

Hobart Mixer O Keep hands and utensils out of the machine while running O Close safety gate before starting machine O Start machine off slow O Do not wipe off white grease (keeps machine running smoothly) O Use the proper attachment for the job O Keep machine clean

Toaster O Do not stick any utensil into appliance O Used for class only O Keep away from water

Dish Pit O Do not pour grease or oil down the drain O Area becomes slippery very quickly O Use caution cones O Do not use spray gun as a toy O Clean out food trap each period O Spray and wipe out sinks and faucets each period

Directions for Preparing Dish-pit O Directions hanging above sink O Lock drains O Wash: Hot water & Purple soap pack found under sink O Rinse: Hot water O Sanitize: Cold water & clear sanitizer packet

Washing Dishes 1. Scrape all food scraps into compost (yellow bin) 2. Rinse with water hose 3. Wash with hot soapy water 4. Rinse with hot water 5. Sanitize with mixture of cold water and sanitizer solution

Drying Dishes O Let dishes air-dry unless using right away (less likely to transfer bacteria from towels) O Each class will put away dishes even if they did not come directly from their class O Do not leave knives laying on drying racks

Preventing Slips, Trips & Falls O Walk, don’t run O Wipe up spills immediately O Use floor mats O Wear appropriate shoes O Use yellow caution cones O Communicate with those around you O Do not stand on chairs or stools

Knives 1. Wash immediately, dry and hang on magnet 2. Do not leave to dry on racks 3. All knife tips should be pointed down

Knife Safety O Use the correct size knife for the job O Cut away from yourself O Carry knives at your side, tip facing the floor O Do not run or play fight with knives O Do not catch a falling knife O If you cut yourself, let teacher know immediately.

Fire Extinguisher

P-A-S-S

Hand Washing Stations O Hand washing only O Stocked with hot & cold water, soap & paper towels O Compost your paper towels O Gloves: intended for use when you have a cut, bandage or handling ready to eat foods for service

Taste Testing O Use taste testing spoons/utensils when tasting food in the lab O They are disposable O Do not double dip O White=Trash O Brown=Compost

Kitchen Utensils O Use the correct cooking utensil or tool for cooking tasks O Be able to identify various tools and their function

Cross-Contamination O Transfer of bacteria and other micro- organisms from one surface, utensil or food to another. O What are some examples of what this might look like? O Why happens when a food worker cross- contaminates?

Temperature Danger Zone O 41°- 135° Farenheit O What does this mean? O Anything between those temperatures is considered at high risk for bacteria growth O Keep cold foods below 41° O Keep hot foods above 135°