Kitchen Safety and Sanitation

Safety in the kitchen means using precautionary methods in the kitchen to prevent an accident.

Ways to prevent burns and fires:

  • Use dry pot holders when handling hot items

  • Do not leave hot pot holders near a hot burner

  • Turn pan handles

  • Always lift saucepans away from you

  • Do not reach across hot burners or lit gas burners

  • Turn of hot appliances.

  • Keep a fire extinguisher

  • grease fire: baking soda, salt, sand. no water


How to prevent cuts:

  • use a cutting board

  • Wash sharp knives separately

  • Cut food with a slanted cut away from you

  • Never put your hands near blender, garbage disposal, etc.

  • Be careful with broken glass

Sanitation is the process of handling food in ways that are clean and healthy.

Some important sanitation rules:

  • Perishable food should not be left out for more than 2 hours at room temperature or 1 hour at 90 degrees or more.
  • 1- Clean: wash hands and surfaces often
  • 2- Separate: don't cross-contaminate
  • 3- Cook: cook to proper temperatures
  • use a clean thermometer to measure internal temperature of cooked foods
  • cook roasts to 145/ poultry to 180/ ground beef to 160 ( do not eat ground beef that is still pink)
  • cook eggs until the yolk and white are firm
  • don't use recipes with raw or partially cooked eggs
  • 4-Chill: refrigerate promptly
  • refrigerate or freeze perishables within 2 hours or soon