Kitchen and Food Safety

By Megan, Hayley and Holly

Accidents in the Kitchen

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Make sure to clean up spills right after they happen to avoid getting hurt, or hurting someone else.
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Don't put knives in drawers or in soapy water where someone wouldn't be able to see it when they reach into the sink.
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Make sure to put on oven mitts when reaching into the oven or touching something hot, if a burn does occur make sure to run it under cold water immediately.
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Never leave a pan unattended and don't put water on a grease fire to put it out. Instead use a fire extinguisher to put out all fires, if one is unavailable/inaccessible baking soda can work as a substitute.
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Make sure to keep all chemicals stored away from all ingredients used in the kitchen. To avoid mixing hazardous chemicals always read the labels.
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Always dry hands before touching electrical appliances. Always pull from the plug not the cord, and if someone does get shocked make sure to call EMS right away.

Harzardous household product symbols

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Beware of symbols like these that could be displayed in products used in your kitchen. These products may be harmful to you, especially if you aren't aware of them and what they mean.

What Should you do in an Emergency?

For a Pan Fire: Pour baking soda over the fire or slide a pot lid over the fire using an oven mitt. Turn off the heat source. Tell an adult.

For an Oven Fire: Make sure the oven door is closed to cut off the oxygen source. Turn off the oven. Tell an adult.

For a Cut: Put the cut under running water and gently wash the cut with mild soap. To stop the bleeding apply pressure with a paper towel or clean cloth. After the bleeding has stopped, cover the cut with a bandage, or gauze and tape.

For a Burn: Run the burned area under cold running water for 10-20 minutes. Clean the area with mild soap (don't use toothpaste or butter on a burn). Cover with a clean cool cloth. if a blister occurs, do not pop it, it will heal faster if the blister is still on.

Foodbourne Illnesses

Foodbourne Illness: Sickness resulting from eating food that is not safe to eat.

What can be done to Prevent Foodbourne Illnesses

Fully cook all meat and poultry.

Use separate knives and cutting boards for different meats and vegetables to prevent cross contamination.

Wash your hands right before handling food, right after and in between when necessary. Avoid eating high risks foods.

Use a thermometer to make sure meat has reached the proper temperature of 165 degrees F.

Keep refrigerator at 40 degrees F or below.

Make sure vegetables are properly washed before they are used (firm skinned veggies should be rubbed by hand).

Don't rinse raw poultry.

Make sure you're only purchasing/consuming pasteurized dairy products

TYpes of foodbourne illnesses