Kitchen Saftey

By: Katie Bean

First Aid


Keep the kitchen clutter free from tripping over items. Choose shorter pants to reduce tripping. If there is a spill clean it up right away so you down slip and fall. Tip: buy non-skid floor mats for your kitchen.\


If you cut your finger during food preparation, immediately wash hands with soap and water. If bleeding then put a towel on it and wait for it to stop. if the cut is deep you might need stitches and if blood is squirting out of you call 911. Tip: make sure all your knives aren't dull. When cutting with dull knifes you tend to use more force which can lead to more accidents.


If you begin choking you will automatically start coughing. If coughing is not enough then have someone do the hindlick maneuver. If you are alone start doing abdominal thrust. Tip: cut food into bit size pieces and chew thoroughly before swallowing.


When burns happen, as soon as possible, run cool water on it for the minimum of 5 minutes. Tip: use oven mitts to remove hot pans from the oven.


If you get food poisoning make sure you keep hydrated. Stay away from solids and dairy products until you stop vomiting. Tip: To avoid food poisoning make sure you cook food all the way through.

Food borne illness

  • Sickness caused by eating foods with contaminants
  • main cause: food not cooked all the way
Microorganisms- living things so small that it can only be seen through a microscope
  • like moisture and warmth
  • carried on people, animals, insects, and objects

Proper Thawing of Food

Cross Contamination- The spread of harmful bacteria from one food to another

Personal Hygiene

Washing body, hands, and face

  • sneeze away from food
  • wear clean clothes
  • remove jewelry
  • tie back hair
  • roll up sleeves

Food Preperation and Storage

When thawing out food, don't let it reach 40-140 degrees Fahrenheit. In these temperatures where bacteria is most likely to grow. If food doesn't need cold temperatures then they can be stored at room temperature in the pantry, items including: chips, pasta, etc. Meats and poultries internal temperature needs to be from 160-165 degrees Fahrenheit before serving.

Katie Bean

Safety and sanitation notes