Food Safety

Gab Martinez - 4th period

1 - Basics

- Don't cook if you are sick (i.e. vomiting, diarrhea, sore throat, fever, etc.)

- Wash your hands, wrists, and under your fingernails for at least 20 secs

- No nail polish or false nails

- Cover cuts and sores with bandages

- Keep your hair clean and out of the way

- Clean clothes

- No jewelry

2 - Fires

If there's an oil fire then you should pour baking soda on it in order to cover it and suffocate the fire.

If you need to use a fire extinguisher then remember PASS:

P - Pull

A - Aim

S - Squeeze

S - Sweep / Spray

3 - Kitchen

Make sure to have some type of barrier between your surfaces and raw meat. Also, meat is typically used on a red cutting board and vegetables on a green one.

When you clean dishes, use hot soapy water, then rinse with cold water, and finally dry your dishes with a hand towel. When you're done, put everything back into its proper place.

4 - Knives


- Use the proper knife

- Work slowly and carefully

- Work in a clean and clear area


- Catch a falling knife

- Hand a knife over blade first

*A dull knife is more dangerous than a sharp one!*

5 - Eye Wash Stations

If you have chemicals or some other substance in your eyes, don't rub! Use the eye wash station.

To use it, pull the tabs, use cold water, and wash for about 15 minutes. This will make sure that your eyes are clean. Also, make sure to wash your hands afterwards.

6 - Safety

Know where your first aid kit, fire extinguishers, and fire exits are located.

We have two exits and our fire extinguisher is located right beside the main door. In the safety spot, which is in about the center of the room, has a fire blanket, band aids, and some safety rules and regulations.

7 - Measurements

Measurements in our kitchens:

Red - 1 cup

Blue - ½ cup

Green - ⅓ cup

Yellow - ¼ cup

Red - 1 TBSP

Blue - 1 teaspoon

Green - ½ teaspoon

Yellow - ¼ teaspoon

8 - Bacteria

Bacteria and viruses are the most common causes of food poisoning so you have to be careful in order to stay safe.

A few ways to avoid getting food poisoning is that you check expiration dates, cook food thoroughly, check the temperature of your food, don't contaminate anything, and wash, wash, wash!

Wash your hands, wash your cutting boards and cooking surfaces, wash your wishes, and wash your fruits and vegetables!

Bacteria doesn't always have to lead to food poisoning.

Some bacterias have symptoms such as diarrhea, vomiting, cramps, or mimic appendicitis.

Watch out for any symptoms because some bacteria can lead to very serious illness and possibly death if not treated right away.

9 - SDS

*The SDS symbols are now international!*

The safety data sheets (SDS) provide important information to warn us about a substance when chemicals are involved. For example:

- The 1st picture means something is flammable or self-heating

- The 2nd one means it's an oxidizer

- The 3rd one means that it has acute toxicity

10 - Tips / Recap

- Everything is clean

- Follow your recipe or instructions

- Don't leave your kitchen or cooking foods unattended

- Watch out

- Pay attention

- Have fun, but stay safe!

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