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?

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?

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?

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?

6. CUTS – FIRST AID What do you do when… ◦ You are bleeding severely? ◦ You have a minor cut?

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?

8. PREVENTION OF FIRES AND BURNS What do you do to… ◦ Avoid grease build up on the range? ◦ Light a gas range?

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?

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?

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?

12. BURNS – FIRST AID What do you do if… ◦ You have a minor burn?

13. CHOKING – FIRST AID What should you do if… ◦ If the person can speak, cough or breath? ◦ If the person cannot speak, cough or breath?

14. 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?

15. POISONING – FIRST AID What should you do if… ◦ Someone is poisoned? ◦ There are fumes in the room? ◦ If someone’s eyes are irritated?

16. PREVENTION OF ELECTRIC SHOCK You should… ◦ Keep electrical appliances away from what? ◦ Do what before cleaning electrical appliances?

17. ELECTRIC SHOCK FIRST AID What should you do if… ◦ A person is connected to electricity?

18. PROPER LIFTING TECHNIQUES Name some proper lifting techniques.

19. Food-Borne Illness Name the five main food-borne illnesses we covered in Foods 1.

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

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

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

23. Name the food-borne illness that comes from raw poultry and eggs.

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

25. Cross-Contamination What is cross-contamination and how do you prevent that from occurring in the kitchen?

26. Thawing of Food How do you properly thaw frozen meat? Where in the refrigerator do you place the meat to be thawed?

27. Personal Cleanliness What is the minimum time you should wash your hands? What should you do with long hair when preparing food?

28. Personal Cleanliness Why is it important to wear an apron when cooking? What should you do after handling raw meat or eggs?

29. 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?

31. Kitchen Cleanliness What is the difference between cleaning your work surfaces and sanitizing them?

32. Food Preparation and Storage What is the temperature danger zone? Desserts made with dairy are best stored where?

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

34. Food Preparation and Storage What is “First In and First Out”?

35. Hand Washing Activity