1. Safety and Sanitation

3. When working with ELECTRIC APPLIANCES, the safety rules are: 2. Stand on a dry surface. 1. Keep your hands dry. 3. Keep electric appliances away from water.

4. 4. Plug cord into electrical appliance before plugging into power source. 5. When cleaning appliances, make sure that they are unplugged. Use dry hands to disconnect.

5. 6. If someone is getting shocked by an appliance, first TURN OFF THE MAIN POWER SOURCE then unplug the appliance before approaching the injured person.

6. To avoid CUTS : 1. SHARP knives are safer than dull knives. 2. Store knives in a knife block or a separate safe place.

7. 3. Clean up any broken glass immediately; *If this happens in the lab, get me immediately and let me know what was broken and if anyone was hurt.

8. 4. In the case of someone getting cut, the general rule is to APPLY PRESSURE by using a clean cloth covering the wound and pressing directly on the wound.

9. To avoid getting BURNED : 3. Use hot pads for handling hot pans etc. (this includes those coming out of the microwave). 1. Lift lids AWAY FROM YOU and your face. 2. Turn pan handles toward the INSIDE or BACK of the stove.

10. 4. If it is a FIRST degree burn, it will be red, but there will not be any blisters. In this case, you should RUN IT UNDER COLD WATER.

11. How to avoid FALLS : 1. Use a STEP- STOOL to reach things in high places. 2. Clean any SPILLS as soon as they happen. 3. Store heavy items on lower shelves

12. To help prevent FIRES : 3. Never leave stove unattended. 1. Keep all flammable objects away from direct heat. 2. Avoid plastic on or near the range.

13. If it is a grease fire: a.Put a LID on it b.Pour BAKING SODA on it c.Use a fire EXTINGUISHER

14. Do NOT ever use: a.WATER b.SUGAR c.FLOUR

15. To prevent POISIONING and CONTAMINATION by cleaning supplies: 1. Keep all chemicals away from the food. Store them in a different place than you store your food.

16. 2. Keep supplies in their ORIGINAL CONTAINERS and make sure they are labeled with their contents, what they are there for, and how to use them.

17. 3. DO NOT MIX CLEANING CONTAINERS!! 4. Combinations like AMMONIA and BLEACH will produce a deadly TOXIC GAS !

18. 1.Disinfect to prevent cross- contamination. Keeping a Sanitary kitchen! 2. When tasting foods use a clean spoon only once. 3. Wear apron and tie back hair before working with food. 4. Wear gloves/bandaids if you have cuts/sores on your hands

19. 6. Proper Dish Washing Order: a. Most likely to cut: glassware and knives. b. Silverware c. Plates and bowls d. Pots and pans last

20. 4. Things to remember when washing dishes: a. Throw away or rinse any food left on dishes b. Fill one sink with hot soapy water c. Fill the other sink with plain hot water d. Wash dishes in soapy water, then rinse all soap away in the plain hot water e. Place dishes in dish rack or dry with a clean towel

21. Today’s Lab: Taco Salad Possibility for Cross Contamination! Practice of Safety Kitchen skills Knives Wash lettuce Sanitize after meat handling Mise En Place: Organizer be prepared!

22. LAB procedure: Together as a group, you will fill out the green sheet.

23. MISE EN PLACE French term for “everything in it’s place”. Having all your ingredients and equipment ready to make the cooking process go smooth without any huge interruptions.

24. 3. Wear gloves while cooking if you have a cut or open sore on your hands. 4. Pull back or cover hair while working in the kitchen.

25. 5. Use plastic cutting boards, not wooden ones. 6. When tasting foods, use a clean spoon every time.

26. 7. Keep foods out of the Temperature Danger Zone: 41° to 135°. 8. Foods should be stored within two hours.

27. 9. Always check the internal temperature of foods with a food thermometer. 10. Ground meats, such as ground beef, should be cooked to at least 160°.

28. 11. Keep hot foods HOT and cold foods COLD. 12. When in doubt, THROW IT OUT !

29. 13. The best ways to THAW frozen food: a.In the fridge for 2-3 days b. Under cold, running water c. In the microwave, if used immediately