By: Ella Parks and Katelynn Wininger
Kitchen Safety and Cleanliness
- Concentration- focus on what you are doing.
- Attire- dress for the occasion. (short sleeves, hair back, no dangly jewelry, etc.) .
- Tools- use them properly.
- Drawers- close them all the way. You do not want to trip or run into them and get a cut or bruise.
- Storage- store all your cooking utensils in easy - to - reach places. Do not climb onto the counter or a bar stool to try to get it down.
- Clutter - put items back once you are done using them (Ex: put them in a sink with water).
If you or somebody else is hurt badly (burnt or cut), it is up to your superviser to call 911 or if it is less serious, just treat it at the site. CPR may also be necessary in certain circumstances.
One way to transfer a foodborne illness is by cross contamination. Cross contamination is the spread of harmful bacteria to one food to another. One of the easiest ways to cross contaminate is to cut some raw meat and then cut produce with the same knife and cutting board without cleaning the knife and cutting board.
The second most common way to get a foodborne illness is by not thawing food properly. You should NEVER thaw food at room tempeture. It is the perfect environment for a foodborne illness to develop.