1. Safety and Sanitation

2. 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.

3. 4. Avoid using metal objects on electrical appliances. 5. Unless absolutely necessary, avoid using an extension cord, make sure the appliance cord as well as any extra parts are in good condition.

4. 7. When cleaning appliances, make sure that they are unplugged. 6. Do not PLUG too many appliances into the same outlet. It could get over- loaded and explode or get over-heated and cause a blackout.

5. 8. 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. Do not put knives in a drawer full of knives. 3. Store knives in a knife block or a knife rack.

7. 4. Clean up any broken glass immediately; and wrap your hand in a wet paper towel before touching the broken glass. *If this happens in the lab, get me immediately and let me know what was broken and if anyone was hurt.

8. 5. 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. 6. Sometimes, you will need to apply pressure on the wound and on the nearest PRESSURE POINT.

9. To avoid getting BURNED : 1. Stand to the side of the oven when opening it. WHY? 2. Use hot pads for handling hot pans etc. (this includes those coming out of the microwave).

10. 4. Pull the rack of the oven out, rather than having to reach in. 5. Turn pan handles toward the INSIDE or BACK of the stove. 3. Lift the lids off of foods so the steam goes AWAY FROM YOU and your face.

11. 6. 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.

12. 7. If it is a second degree burn, it will have blisters and be red. In this case, you can cover with a cool cloth, or have a doctor check it if it is a large area.

13. 8. If it is a third degree burn, the skin will be discolored or melted away. In this instance, you should determine how large of an area is burnt, then call for help. Avoid touching the burnt area and lightly cover the area with a cool cloth.

14. How to avoid FALLS : 1. Use a STEP-STOOL to reach things in high places. 2. Clean any SPILLS as soon as they happen.

15. To help prevent FIRES : 2. Never put paper towels on the range. 3. Watch your stove carefully. Never leave it unattended. 1. Keep all flammable objects away from direct heat.

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

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

18. 1.You should keep all surfaces and equipment clean. 2. Wash the counter with a disinfectant before you begin to cook. 3. CLEAN AS YOU GO. It will keep the area clean and will make the clean-up much easier. Cleaning and Cleaning Supplies:

19. 4. To properly wash 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

20. 5. When you are doing the final clean-up, you should wash the dishes in the following order: a. Glassware b. Silverware/Flatware c. Dishware d. Kitchen Tools e. Pots and Pans

21. 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.

22. 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.

23. 3. The safest rule as far as mixing cleaning supplies is: DO NOT MIX THEM! 4. Combinations like AMMONIA and BLEACH will produce a deadly TOXIC GAS ! ***Chemistry***

24. Sanitation Rules: 1. Always wash hands for a minimum of 20 seconds with hot soapy water.

25. 2. Wash your hands: a. BEFORE Cooking b. DURING Cooking c. AFTER Cooking or Handling Raw Meat

26. What other times should you wash your hands? Using the restroom Sneezing Coughing Changing diapers

27. 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.

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

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

30. 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 155°.

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

34. 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

35. Storing Dishes and Utensils Utensils and equipment should be stored in ways that prevent contamination Store utensils and equipment that touches food at least six inches off the floor Store glasses and cups upside down on a clean, sanitized surface and store utensils with handles up

36. Procedures for Trash and Garbage Remove garbage from prep areas as quickly as possible to avoid contamination Do not clean garbage containers near food prep or food storage area Clean the inside and outside of garbage cans often

38. IDENTIFY EACH PRACTICE AS SAFE OR DANGEROUS. IF IT IS DANGEROUS EXPLAIN WHY.

39. Fran stored the cast iron fry pan on the top shelf to get it out of the way. Heavy objects should be stored on low shelves so that you can reach them safely

40. Jody put her long hair into a ponytail before she went into the kitchen to cook Safe

41. Doris stapled the microwave cord in place to keep people from falling over it Electrical cords should never be stapled or otherwise punctured to avoid dangerous electrical shocks.

42. Debra chose to use knives that were not very sharp so that she would not cut herself Dull knives are more dangerous than sharp ones because you have to use more effort to cut with them

43. When the butcher knife slipped out of Brenda’s fingers, she tried her best to catch it You should never try to catch a sharp object as it falls, it could cause a severe cut

44. Josh could not find the can opener, so he used a sharp knife to open the can of milk Always use the tool designed for the task at hand. If you use a knife to open a metal can, there is a good chance the knife will slip and cut you badly

45. Kate used a damp paper towel to pick up bits of broken glass where the broom would not reach Safe

46. Pedro put the dirty steak knives into the dishwater to soak Never put sharp edges into dishwater where they cannot easily be seen

47. The oven was so dirty that Elise decided to mix two strong cleansers in order to clean it Never mix cleaning chemicals together; some combinations of chemicals react and produce toxic fumes

48. Donald lifted the lid of the pan on the close side to see if the mixture had thickened Never open the lid of a hot pan toward you; doing so can result in serious steam burns

49. Bruce always turns pot handles toward the back or middle of the range Safe

50. Beth mounted the paper towel rack right over the range so that it would be convenient to wipe up spills The paper towels should be kept well away from the range to avoid the possibility of a fire

51. Clare had the fire extinguisher removed because she did not like the way it looked in the kitchen A fire extinguisher is an important, basic piece of kitchen equipment

52. When Robert couldn’t find a potholder, he grabbed a dishcloth to take the casserole out of the oven Always use potholders to handle hot dishes

53. Beverly stood to the side when she opened the oven door Safe