1. Tuesday, January 5, 2016 1. Copy your learning target: I can recognize kitchen safety practices. 2. Bell Ringer- –1. Grab a purple book. –2. Open to page 549 and read “Kitchen Basics.” –3. What are major appliances? –4. What are small appliances?

2. Kitchen Safety

3. It can happen to YOU! Always be super careful!!!!!

4. Most Importantly… Know the safety practices! Use the safety practices!

5. Avoid the following: Loose sleeves- loose sleeves can catch fire or get caught in appliances. hair or jewelry- long hair should be tied back and jewelry should be removed to keep it from being caught in machinery (and for sanitary reasons). Foodborne Illness- be sure to wash your hands often WITH SOAP and WATER while in the kitchen for at least 20 seconds. Especially after you handle raw foods!

6. Sanitation Avoid using rags for multiple uses. Use one for cleaning up messes and another for drying dishes. Do not wipe your hands with the same rag you are using for dishes.

7. Remember… Keep the cabinet doors and drawers closed when not in use. Keep cleaners/chemicals put away and in their original packaging. **Do not leave them out on the counter while cooking** ***Keep out of reach of children*** Stand on a stool to reach an item. Do not try to stretch or jump to reach it!! If you spill something on the counter or floor, wipe it up immediately.

8. Preventing Injuries from Glass Tell a teacher FIRST!! If there is broken glass on the floor, use a broom and dust pan to clean it up. Never try to pick it up with bare hands. Wipe up area with damp paper towel.

9. Use your brain! Keep the kitchen areas as clean as possible while in the cooking process. Clean as you go! If you are ill, do not prepare foods for others. Use a new spoon each time to taste the food or serve food from a dish.

10. How should you act? Keep your hands to yourself while in the labs. Keep your voices low so that others will not be distracted from their task. Be kind and considerate and allow everyone to participate! Follow instructions!

11. Remember…. Wear gloves if you have a cut or a sore on your hand. Keep containers closed after using them. Use a wooden spoon to stir hot mixtures (metal will get too hot).

12. Don’t forget! Keep the handles of pots and pans turned inward and away from traffic. When reaching for something on the top shelf, use a stool! Use thick pot holders (NOT TOWELS) when handling hot objects. Use the lid as a shield when opening so steam does not consume your face. NEVER leave the kitchen while food is cooking.

13. The Truth About Knives Knives cause more severe injuries than any other hand tool. Always cut away from your body. When a knife starts to fall, let it! Place knives in the skink with the blade down and in the situation of handing a knife to someone else, hand it to them with the handle facing towards them.

14. Wednesday, January 6, 2016 1. Copy your learning target- I can identify kitchen tools. 2. Bell Ringer- –1. Grab a purple book. –2. Open to page 552 and look at the “Kitchen Safety Guidelines” Chart. –3. Name 1 way to prevent cuts. –4. Name one way to prevent burns.

15. More Reminders Use a plexiglass or plastic cutting boards instead of a wooden one. Wooden cutting boards are more porous which can harbor more germs. Before cleaning or moving kitchen equipment, unplug it. When unplugging an appliance, pull the plug NOT the cord. Do not let an appliance cord hang off the counter because the appliance may be pulled off. Do not set hot pans on the counter tops!!

16. Fire Safety for the Kitchen Keep towels and electrical cords away from the range. To avoid over loading the circuit, never plug more than 2 appliances in at a time. Electricity and Water do not mix!

17. Kitchen Safety The five main kitchen hazards are: 1.Falls 2.Cuts 3.Electrical shocks 4.Burns 5.Poison

18. When in doubt… When in doubt, THROW IT OUT! -Hot foods should be thrown away after 4 hours. -Cold foods that are at least 41° when taken out of the refrigerator, can be left out for up to 6 hours. Cold foods should be checked after 4 hours, if they are 71° or below, they can stay out for another 2 hours.

19. WARNING!!! DANGER ZONE: 40°-140° When food is left in the danger zone, bacteria can double in numbers in less than 20 minutes. SO, if you are not serving food right away, it is important to keep it at 140° or above.

20. Help Your MaMa Out! Storing Leftovers One of the most common causes of foodborne illness is improper cooling of cooked foods. Bacteria can be reintroduced to food after it is safely cooked. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated at 40 °F or below within two hours.

21. Cross Contamination Cross contamination is the #1 way bacteria spreads. It occurs when juices from raw meats or germs from unclean objects touch cooked or ready-to-eat foods Store meats away from other food items. Wash plates between uses or use separate plates: one for holding raw meat, poultry or seafood and another for cooked foods. Place washed produce into clean storage containers, not back into the original ones. Be aware of the tools used during cooking—never use the same knife for raw meat, poultry or seafood to chop produce or ready-to- eat foods. Use one cutting board for meat, poultry and seafood, and a separate cutting board for produce and ready-to-eat foods.

22. What are the Consequences? Discomfort – nausea, vomiting, pain, diarrhoea, asthma, nutrient deficiency, poor growth, severe weight loss, tiredness, anaphylaxis...........................................................................................................................................................DEATH

23. Who are the Victims? older adults very young children people with chronic illnesses ( poor immune systems)

24. You are a smartie!! If you use your head and THINK BEFORE YOU ACT then all will go well when we work in the kitchens!!