Kitchen and Food Safety Brochure


Preventing Kitchen Accidents

  • Put knives away in a safe place.
  • Mop up wet spills.
  • Always keep knives sharp, dull knives are dangerous to prevent cuts.
  • Never put a knife in soapy water to soak to prevent injuries.
  • Do not run in the kitchen.
  • Always make sure that cupboards are closed at all times to avoid slips and falls.
  • Make sure pot handles are turned inwards to prevent it from falling and burns.
  • Don't leave pots on the stove unattended to prevent fires.
  • To avoids shocks dry your hands completely before touching electrical equipment.
  • Never mix cleaning materials together to avoid chemical reactions.
  • If you have a cut, make sure to wash it thoroughly with soap to kill germs and bacteria and also to prevent infection.

What do to in an emergency

  • If you are burned, run cold water for 15-20 minutes on the affected area. Never apply toothpaste or butter.
  • If you have a cut, wash it with soap and warm water to remove any germs and bacteria.
  • If there is a kitchen fire, smother is with baking soda to prevent further injuries and damages.
  • If you have a cut, you can use paper towel to stop the bleeding by applying pressure.
  • Depending where the cut is, raise your hand above your head to stop bleeding if it is on your hand or arm.
  • Call 911

Common Foodborne illness and growth

  • Salmonella that comes from raw meat, unpasteurized dairy products and more.
  • Listeria that comes from uncooked meat, raw cheese, deli meats and refrigerated smoked seafood.
  • E.coli can come from raw/uncooked meat, unpasteurized juice and milk. It can also come from contaminated fruit.
  • Botulism can come from meat and vegetables such as whale, seal, beets, chicken, peppers, asparagus and more.
  • Campylobacter can come from raw eggs, raw dairy products, shellfish, untreated fish and raw vegetables.
F- Food bacterial needs moist, protein, rich foods to grow such as meat, milk, eggs and fish.

A- Acidic foods don't provide favorable climates.

T- Time. More bacteria spreads in a warmer environment and it takes time to grow.

T-Temperature. Bacteria grows best in warm environments.

O- Microorganisms need oxygen in order for bacteria to grow. Never leave food exposed.

M-Moisture. Microorganisms like a moist environment. Only certain foods can be stored at room temperature, others will have to be refrigerated.

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Preventing Foodborne illness

  • Washing your hands regularly can help prevent foodborne illness.
  • Don't leave food out for more then 2 hours to prevent bacteria from growing.
  • When washing dishes, use hot soapy water to kill bacteria.
  • Always clean the area when you are cooking.