Kitchen and Safety

D.J. Brown

Kitchen Safety and First Aid

  • With all cuts and scrapes you should wash with warm water and soap.
  • With burns you should let it sit under lukewarm water. Using cold water can actually do more damage to the nerves than good.
  • After getting all of your boo boos cleaned you should put some sort of antibacterial cream under a band aid.
  • If the cut or other abrasion is too serious to deal with by yourself then you probably need to get to the doctor.
  • If someone falls make sure that they are ok then safely help them up. Clean up the mess while following all safety rules.
  • Be careful when you are helping someone up. You don't want to slip and fall so watch your step and be aware of your surroundings.

Safety and Foodborne Illness

  • Foodborne illnesses are classified as Illness caused by food contaminated with bacteria, viruses, parasites, or toxins.
  • Cross contamination is the presence of an unwanted constituent, contaminant or impurity in a material, physical body, natural environment, workplace, etc.
  • When thawing food use these three safe ways.
  1. In the fridge
  2. The microwave
  3. In a bowl of cold water
  • We use these techniques so that you stay safer and have less of a chance of getting sick from your food.

Personal Hygiene and Proper Food cooking temps. and such

Make sure you follow these rule when it comes to personal hygiene


  1. Long hair tied back
  2. Hands washed
  3. Close toed shoes
  4. No jewelry
  5. Sleeves out of the way