STAYING SAFE IN THE KITCHEN

BE SAFE

Preventing Kitchen Accidents

  • Prevent cuts by keeping knives sharp and always using a cutting board
  • To avoid slips and falls, wipe up spills immediately and never run in the kitchen
  • Don't burn yourself by using oven mitts to take food out of the oven, and not touching pans to test if they are hot (every pan should be treated as if it is hot)
  • To prevent fires, keep an eye on your food and tie your hair back
  • Don't get shocked by grabbing the plug and not the cord of appliances, and not using frayed electrical equipment
  • Keep cleaning products separate from food, and only use chemicals for their intended purposes to avoid poisioning
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What to do in an emergency

PAN FIRE

Put baking soda on the fire or use a pot lid or oven mitt to cut off the oxygen in the fire, also turn off the heat.

OVEN FIRE

Leave the oven door closed to cut off the oxygen, tell someone, and let the fire burn itself out.

CUTS

Run the cut under water, wash it with soap, and apply pressure to the cut with a paper towel to stop the bleeding. After the cut has stopped bleeding, cover the cut.

BURNS

Run the burn under cold, but not iced water for around 10 to 20 minutes. Cleanse the burn with soap and water, then cover it with a clean and cool cloth. Do not pop a blister if it appears as it helps with the healing process.

All About Foodborne Illness

Foodborne illness a sickness that develops from eating food that isn't safe to eat. Sometimes when you leave food out for too long, it reaches something called the danger zone, meaning that bacteria can grow at a rapid pace. You have reached the danger zone when you leave food out at 4-60 degrees celsius for more than two hours.
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Food Safety Music - Microbes Medley - Animation

Preventing Foodborne Illness

CLEAN

Wash your hands thoroughly with warm water and soap for a minimum of 20 seconds before and after handling food, using the washroom and changing diapers. Keep your kitchen utensils and counter tops clean by washing with warm soapy water.


SEPARATE

Your raw meat, poultry, seafood and eggs should be kept separate in your grocery cart/bags and refrigerator


COOK

Use a food thermometer to check if the food is fully cooked through


CHILL

As soon as you get home from the store make sure to refrigerate or freeze meat, poultry,eggs and perishables.

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