Kitchen Safety

By: Ella Parks and Katelynn Wininger

Introduction

Kitchen Safety is a really important factor you need to think about before preparing meals. Make sure you know what to do when there is an emergency, what food- born illnesses are, and good personal hygiene. Also, food preparation and storage are something you should invest in knowing.

Kitchen Safety and Cleanliness

First Aid

Kitchens are dangerous. They have fire, chemicals, slippery surfaces, and sharp edges. It is important to create good habits in the kitchen that will help you and your guest stay safe. Some examples are:


  • 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.

Foodborne Illnesses

Foodborne illnesses are microorganisms that are harmful to humans and are transfered by food. The microorganisms can not travel on their own. They are transfered by people, animals, and food. A foodborne illness may already be on the food you buy in the grocery store so it's really important that you wash ALL of the food you get.

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.

Personal Hygiene and Hand Washing

Personal hygiene is very important, exspecially since your body can carry bacteria. Make sure you have taken a shower in the last 24 hours AT LEAST!! You should also keep your hands, nails, and face clean. The 20 second scrub is recomended for handwashing.