Kitchen and food safety

By kassidy cardinell

Preventing kitchen accidents

For preventing cuts, Make sure that:

*The sharp knifes should be separated from the other utensils so you do not cut yourself when trying to find something

*Sharp knifes are more safe when cutting foods ,They are less likely to not slip when cutting ,Dull knifes are more likely to slip when cutting

*Use a cutting board when cutting on the counter

*Washing knifes and other utensils separately are more safe, Do not put a knife in soapy water, only hot water to soak

*Knifes are only intended to cut, Not to be used for something else

*Extend the handle when handing it to another person

Preventing slips and falls:

*spilling's on the floor are always cleaned up right away

*Always walk, never run in the kitchen

*Cabinet doors should be closed at all times

Preventing burns:

*DO NOT touch the pots and other heating units on the stovetop

*Always make sure that the pot and pans are hot

*Make sure the pot handle is facing the side of the stove, do not place in the middle of the stove

*You MUST use oven mitts when taking things out of the oven

*When opening lids make sure that they are away from you to avoid steam burns

*Before putting foods into hot oil, Make sure the food is dry

*ALWAYS turn off the oven and stoves after use to avoid burns

Preventing Fires:

*Keep certain materials away from the burners like paper towels, dish towels, recipes, and power cords

*Take off all baggy clothes before cooking

*If you have long hair, It must be tied back

*Make sure to have somebody watching the food while it cooks

*plugging in too many appliances can cause a fire ,Do not put too many in the outlet

*Burners and oven materials should be cleaned before cooking

Preventing Shocks:

*Hands should be dried thoroughly before touching electrical equipment

*Electrical cords should be away from sources of water

*Take out the cord by grasping the plug when removing it from the outlet

*When a electrical cord is frayed, cracked, or torn report it to the teacher

*Keep metal utensils out of the toaster!

Preventing poisoning:

*Store hazardous and cleaning product separately from the food

*Cleaning product should be in their original container

*Chemical materials should only be use for what it is designed for

*Household chemicals should NOT be mixed together

What to do in an emergency

If you have a kitchen fire...

>Pan Fire

1.If the fire is too high, smooth it with either baking soda or with an oven mitt use a pot lid-the idea is to cut off the oxygen that feeds the fire

2.The heat source should be turned off

3.Tell the teacher

>Oven Fire

1.The door should be closed to cut off the oxygen source

2.The oven should be turned off after use

3.Tell the teacher

4.Let the fire burn out


If you cut yourself...

1.Put the cut under running water to get debris out

2.Always wash the cut with mild soap

3.Stop bleeding by using paper towel and applying direct firm pressure

>If the cut is on your hand or arm, Raising your hand above your head is the best way to stop the bleeding

4.Cover the cut with a bandage or a gauze with tape


If you burn yourself...

1.Cold water should be used to cool the burn for 10-20 minutes

>Butter or toothpaste should not be applied to the burn

2.Use mild soap and water to clean the burn

3.Cover it with a clean, cool cloth

4.If a burn blisters, it should not be popped or drain because it helps the burn heal

All about foodborne illnesess

These are the six conditions that grow foodborne illness:

Food, Acidity, Time, Temperature ,Oxygen and Moisture


The common foodborne illnesses are:

Salmonella

Listeria Monocytogenes

Coli or Ecoli

Clostridium Botulinum (Botulism)

Campylobacter Jejuni

Preventing foodborne illness

1.Clean

Bacteria can get onto hands,cutting boards,Utensils,counter tops and food in the kitchen

  • Make sure to wash hands for 20 seconds with warm water and soap before and after handling different Things like food,handling dogs ect.
  • After use wash your materials that you used including cutting board,Dishes,Utensils and counter tops with hot soapy water

2. Separate

Cross contamination is one way bacteria can be spread

  • Handle raw meat , poultry, seafood and eggs by keeping these foods away from foods that are about to be eaten and also wash hands and wash the kitchen materials

3.Cook

  • There should be no cold spots in the food which is places that bacteria can survive when cooking in a microwave oven
  • Sauces, Soups and gravy should be at a boil when heating.Leftovers should be heated at 74 degrees

4.chill

  • Meat,eggs,cooked food and fresh fruits and vegetables should not sit for 2 hours at room temp before you put them in the refrigerator or freezer (An hour when temp is above 90 degrees)
  • Keeps food at a safe temperature during thawing,Three ways to defrost food are:

> In the Refrigerator

>Cold water ( cook food immediately)

>In the microwave (cook food immediately)