1. Kitchen Safety

2. Health Department Regulation
Everyone is to wear a hat/headband or hair net!
Everyone is to wear a full bib apron, chef coat
Everyone is to wash their hands before you do any practical work in the classroom

3. Safety There are two basic reasons accidents occur:
Not knowing how to recognize potential safety hazards. (Not having the proper training)
Carelessness by not following the training that has been given (You got lazy)
I will take care of #1
You have to take care of #2
Safety begins with you!!!

4. Knife Safety
Preventing Cuts

5. Knife Safety Always handle a knife with care and respect.
Carry the knife point down, blade facing back and parallel to your side.
Always cut away from you (Eventually you’ll cut towards as well).
Always use a sharp knife so you do not apply too much pressure.

6. 45 seconds of knife safety
5 Simple knife safety tips
I do not care about the dominant hand
45 seconds of knife safety

7. More rules Never put knives in the sink – wash and put away yourself
Do not leave knives hanging over the edge of a table and do not try to catch a falling knife

8. Oven & Stove Safety
Preventing Burns

9. Oven & Stove Safety
Always use caution around ovens and stoves as serious burns can occur.
When removing hot trays etc. always use a dry towel or oven mitts
Warn others if a pot or tray is hot – Towel Rule
“Behind” rule

10. Oven & Stove Safety
Keep your face back when opening a pot lid or over door
Keep pot handles in, but not over an open flame or element that is on

11. Mixing Machine Safety

12. Mixing Machines
Commercial Mixer
Stand Mixer

13. Rules Make sure the bowl and attachment are on securely
Do not wear loose clothing, jewellery, or long hair around the machine
Make sure the guard is in place
Always start on first speed

14. Cont’d Don’t try to scrape the bowl clean while machine is running
Make sure machine comes to a complete stop before removing guard
Turn off and unplug if possible before cleaning