Kitchen Safety

By : Kayla Tate

Safety Tips :

How to avoid falls :

•Wipe up spills immediately

Pick up tools and other objects from the middle floor of the floor or from any traffic area

•Keep your pets out of the kitchen

How to prevent Cuts :

•wash your knives separately from everything else . Do not drop knives into dishwasher

•Always cut food away from you

Ways to prevent burns & Fires:

- Use dry pot holders when handling hot items

- Do not leave your pot holders near a hot burner

•Turn handles of pans so they don’t stick out over the edge of the range or over other burners

•Always lift the lids of saucepans away from you so the steam will not burn you.

•Do not reach over hot burners of lit gas burners

•Keep a fire extinguisher in or near the kitchen and know how it use it

Four steps to food safety





- Cook roast to 145 / poultry to 180/ ground beef to 160 ( do not eat ground beef that is still pink )

-Refrigerate or freeze perishables within 2 hours or sooner

Food Poison :


•Found in poultry, eggs, fried foods and dairy products


•Severe headaches, vomiting diarrhea , cramps or fever

•To prevent was raw foods thoroughly


•Found in custards, egg salads, salami, ham or potato salads

-Caused by humans who carry bacteria


-Mild symptoms of vomiting, diarrhea and cramps


•Found in stews, soups, or gravies made from poultry or red meat

•Caused by spores growing in absence of oxygen, cooking will kill bacteria, but not spores


•Nausea without vomiting, diarrhea , acute inflammation of stomach and intestines


•Found in canned, low-acid foods and smoked fish

•Caused by spore producing bacteria growing in absence of oxygen


•Double vision , Inability to swallow, respiratory paralysis( 65% of victims die)


•Ground beef, contaminated water, un-pasteurized milk and contaminated

•Caused by ingesting contaminated food or water or being in contact with a human or animal carrier


•Bloody diarrhea, cramps\ in elderly or infants red blood cells destruction and kidney failure