1. KITCHEN SAFETY and SANITATION

2. PREVENTION OF FALLS What do you do…
If there is an object or spill on the floor?
If you need to reach something from a high shelf?
Object or spill on the floor?
Clean up immediately
Need to reach something from a high shelf?
Use a step ladder

3. FALLS – FIRST AID What do you do when… A person has a broken bone?
Someone is dizzy, vomiting, or their speech becomes impaired following a head injury?
A person has mild bruises/sprains?
A person has a broken bone?
Don’t move the person unless necessary.
Someone is dizzy, vomiting, or their speech becomes impaired following a head injury?
Call for medical help
A person has mild bruises/sprains?
Ice bags, cold water or cloths and elevation

4. PREVENTION OF CUTS What do you do when… The knife won’t cut well?
A knife falls to the ground?
Washing knives?
For storage of knives?
The knife won’t cut well?
Keep knives sharp so you don’t have to push as hard.
A knife falls to the ground?
Never catch a falling knife in mid-air.
Washing knives?
Wash knives separately.
For storage of knives?
Keep knives in a rack or separate from other equipment.

5. PREVENTION OF CUTS What do you do when…
You need to pry open a jar. Do you use a knife?
Cutting off lids from cans?
Cleaning up broken glass on the floor?
You need to pry open a jar. Do you use a knife?
No! Don’t use knives for anything but cutting.
Cutting off lids from cans?
Cut lids completely off cans and throw them out.
Cleaning up broken glass on the floor?
Sweep up rather than pick up broken glass and wipe up tiny pieces with several thicknesses of damp paper towels.

6. CUTS – FIRST AID What do you do when… You are bleeding severely?
You have a minor cut?
You are bleeding severely?
Stop severe bleeding with the pressure of a thick cloth; get medical help.
You have a minor cut?
Wash with soap and water, blot dry and bandage.

7. PREVENTION OF FIRES AND BURNS
What do you do when…
You are wearing long sleeves when cooking?
You need to take something out of the oven?
You are wearing loose clothing with long sleeves while you’re cooking?
Avoid loose clothing with long sleeves. Roll up sleeves.
You need to take something out of the oven?
Use dry hot pads, not towels or wet hot pads.

8. PREVENTION OF FIRES AND BURNS
What do you do to…
Avoid grease build up on the range?
Light a gas range?
Avoid grease build up on the range?
Wipe off the range after each use to avoid grease build up.
Light a gas range?
To light a gas range, light the match first before turning on the gas.

9. PREVENTION OF FIRES AND BURNS
What do you do…
If you smell gas in the house/school?
With the handles of a pan when cooking on the stovetop?
When removing pan lids during cooking?
If you smell gas in the house/school?
Don’t turn on any appliances. Ventilate the room and call the gas company.
With the handles of a pan when cooking on the stovetop?
Turn pan handles in toward the back of the range.
When removing pan lids during cooking?
Remove pan lids so the steam escapes away from you.

10. PREVENTION OF FIRES AND BURNS
What do you do…
When you are removing something from the oven?
When you are finished cooking?
When you are lowering food into fat to cook?
When you are removing something from the oven?
Use both hands to remove a pan from the oven.
When you are finished cooking?
Turn off appliances/oven when cooking is finished.
When you are lowering food into fat to cook?
Lower food into fat with a spoon or tongs, not fingers.

11. IN CASE OF A FIRE In case of a fire, you should…
Do what with the appliance?
Do what with a grease fire?
Do what if your clothes are on fire?
Do what if the room is filled with smoke?
Do what with the appliance?
Turn off the appliance
Do what with a grease fire?
Use baking soda instead of water to extinguish a grease fire; or put the lid on.
Use a fire extinguisher.
Do what if your clothes are on fire?
Drop to the ground and roll
Do what if the room is filled with smoke?
Crawl on the ground to get out of a smoke-filled room.

13. BURNS – FIRST AID What do you do if… You have a minor burn?
Cool it with cold water; prolonged contact to ice will freeze tissue.
Avoid ointments, grease and oil (they contribute to the cooking process of the burn).

14. CHOKING – FIRST AID What should you do if…
If the person can speak, cough or breath?
If the person cannot speak, cough or breath?
If the person can speak, cough or breath
Do nothing. Let them work it out on their own.
If the person cannot speak, cough, or breath.
Call 911 and begin the abdominal thrust procedure.

15. PREVENTION OF POISONING
You should always…
Do what with the original containers?
Do what to cabinets with cleaning supplies in them?
Store chemicals where?
Be careful when mixing what two compounds?
Grill where?
Do what with the original containers?
Use original containers with their labels.
Do what to cabinets with cleaning supplies in them?
Securely close and lock cabinets.
Store chemicals where?
Store chemicals on a high shelf away from food containers.
Be careful when mixing what two compounds?
Never mix compounds such as bleach and ammonia.
Grill where?
Use charcoal grills outside only; they give off carbon monoxide.

16. POISONING – FIRST AID What should you do if… Someone is poisoned?
There are fumes in the room?
If someone’s eyes are irritated?
Someone is poisoned?
Call for medical help and, if possible, use the antidote on the label.
There are fumes in the room?
If there are fumes, then get the person to a well ventilated area.
If someone’s eyes are irritated?
If eyes are irritated, flush them with water.

17. PREVENTION OF ELECTRIC SHOCK
You should…
Keep electrical appliances away from what?
Do what before cleaning electrical appliances?
Keep electrical appliances away from what?
Away from water.
Do what before cleaning electrical appliances?
Disconnect appliances before cleaning them.

18. ELECTRIC SHOCK FIRST AID
What should you do if…
A person is connected to electricity?
A person is connected to electricity?
Don’t touch a person connected to electricity.
Turn off the power, pull the plug, or pull the person away with a cloth loop.
Administer CPR, if qualified, and call for medical help.

19. PROPER LIFTING TECHNIQUES
Name some proper lifting techniques.
Name some proper lifting techniques.
Never bend your back to pick something up.
Hold the object close to your body.
Don’t twist or bend.
Keep your eyes up.
Lift with your legs.

20. Food-Borne Illness
Name the five main food-borne illnesses we covered in Foods 1.
Name the five main food-borne illnesses we covered in Foods 1.
Types:
Botulism
E-coli
Hepatitis A
Salmonella
Staph

21. Food-Borne Illness
Name the food-borne illness that comes from poorly processed canned goods.
Name the food-borne illness that comes from poorly processed canned goods. - Botulism

22. Food-Borne Illness
Name the food-borne illness that comes from raw or undercooked beef; especially hamburger.
Name the food-borne illness that comes from raw or undercooked beef; especially hamburger. – E-Coli

23. Food-Borne Illness
The best way to prevent this type of food-borne illness is to wash your hands thoroughly, especially after using the bathroom.
The best way to prevent this type of food-borne illness is to wash your hands thoroughly, especially after using the bathroom! – Hepatitis A

24. Food-Borne Illness
Name the food-borne illness that comes from raw poultry and eggs.
Name the food-borne illness that comes from raw poultry and eggs. – Salmonella

25. Food-Borne Illness
What food-borne illness can you get from cuts or sores when cooking?
What food-borne illness can you get from cuts or sores when cooking? - Staph

26. Cross-Contamination
What is cross-contamination and how do you prevent that from occurring in the kitchen?
Cross-Contamination:
Transferring of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods.
How to prevent:
Wash your hands often
Two cutting boards – one for raw meats and one for fresh food (veggies and fruits)
Store meat properly in the fridge
Rinse your fruits and vegetables thoroughly
Don't double dip! Use separate utensils to stir sauces, cook vegetables, flip meats, and strain broth or soups.
Make sure counters, faucet handles, spoon rests, pan lids, and door knobs on cabinets are clean and sanitized each time you cook or prepare separate items.

27. Thawing of Food How do you properly thaw frozen meat?
Where in the refrigerator do you place the meat to be thawed?
Thawing meat in the:
Refrigerator
Microwave oven
Placement in the Refrigerator:
Lowest shelf
On a plate to catch the juices
Kept away from ready-to-eat foods and open containers

28. Personal Cleanliness
What is the minimum time you should wash your hands?
What should you do with long hair when preparing food?
Why is it important to wear an apron when cooking?
Dirty clothing has bacteria
What should you do with long hair when cooking?
Wear a hair covering hat or tie it back.
What should you do after handling raw meat or eggs?
Wash your hands thoroughly

29. Personal Cleanliness
Why is it important to wear an apron when cooking?
What should you do after handling raw meat or eggs?
Why is it important to wear an apron when cooking?
Dirty clothing has bacteria
What should you do after handling raw meat or eggs?
Wash your hands thoroughly

30. Kitchen Cleanliness
Other than hurting fellow classmates, why should you not flip dish towels at each other?
What should you do with cans before opening them?
Other than hurting fellow classmates, why should you not flip dish towels at each other?
Can carry bacteria
What should you do with cans before opening them?
Dust them off

31. Kitchen Cleanliness
What is the difference between cleaning your work surfaces and sanitizing them?
Clean means to remove visible soil and food particles.
Sanitize means to use moist heat or chemical agents to reduce pathogens.

32. Food Preparation and Storage
What is the temperature danger zone?
Desserts made with dairy are best stored where?
Temperature danger zone: degrees
Desserts made with dairy are best stored where? – In the fridge

33. Food Preparation and Storage
What should the internal temperatures be for the following foods:
Ground meats – pork, beef, veal, lamb
Seafood, pork, beef, veal, lamb
All poultry (whole or ground)
Reheat temperature of all foods
What should the internal temperatures be for the following foods:
Ground meats – pork, beef, veal, lamb – 155 degrees
Seafood, pork, beef, veal, lamb – 145 degrees
All poultry (whole or ground) – 165 degrees
Reheat temperature of all foods – 165 degrees

34. Food Preparation and Storage
What is “First In and First Out”?
Foods should be used in the order they are delivered.
For instance, do not use the newest milk first if you still have two gallons that are good from your last delivery.
Date goods and place the new behind the old on your storage shelves.

35. Hand Washing Activity
Have each student rub 1 Tbsp. cooking oil on their hands like lotion.
Sprinkle ½ tsp. ground cinnamon on each pair of hands.
The students need to rub the cinnamon with the oil all over their hands.
Assign each student in the unit a different hand washing method.
Cold water for 10 seconds.
Cold water for 20 seconds.
Warm water with soap for 10 seconds.
Warm water with soap for 20 seconds.
Have the students compare how clean each of their hands are. Note, who still has oil and cinnamon left.
Demonstrate and explain the importance of the temperature of water with the application of soap and friction to clean hands thoroughly.
It takes a minimum of 20 seconds to clean hands which is how long it takes to sing the ABC song.
Again, have all of the students thoroughly wash their hands singing the ABC song together.