Safety & Sanitation

Safety and sanitation in the kitchen.

First Aid

Preventing falls:


  • Remove hazards that could cause slips and trips
  • Wear snug shoes, with no laces laces trailing behind
  • Don't wear long pants or longs skirts if you'll trip
  • Keep the floor clean and not cluttered
  • Wipe up spills right once it happens

Preventing Choking:


  • Give back blows
  • Do thrusts
  • If needed do CPR


Preventing Cuts & Burns:


  • Run cool water over the burned area, soak it in cool water not ice water, or cover it with a clean, cold wet towel
  • Cover the burn with a sterile bandage or a clean cloth
  • If you need medication then use over the counter medication
Poisoning:



  • Control vomiting and nausea
  • Prevent dehydration
  • Call doctor if needed

Food Borne Illnesses

  • Can cause fever, headache, and digestive troubles
  • Caused by microorganisms that contaminates the food
  • Prevent it by storing food properly
  • Cross-contamination is the spread of harmful bacteria from one food to another
  • Never defrost at room temperature
  • Defrost with a cold bowl of water, microwave, or the fridge

Personal Hygiene and Hand Washing

Personal Hygiene- thoroughly washing your body, face, and hands. This helps to avoid transferring harmful bacteria.


Make a habit of the 20-second scrub. Use soap and warm water to scrub your hands for 20 seconds. You should wash your hands before working in the kitchen. Also scrub your hands after handling raw meat. Scrub you hands immediately after you use the toilet, blow your nose, handle pets, or touch your face, hair, or any other part of your body.

Food Preparation

Proper food storage prevents spoilage and preserves food's nutrients, flavor, texture, and appearance. You should always follow package directions for storing food-shelf-stable foods can be stored at normal room temperatures, generally below 85 degrees and above 32 degrees. The temperature in your refrigerator should be under 40 degrees but above 32 degrees to avoid freezing liquids. To freeze meat, wrap it tightly and seal the package with freezer tape. For best quality freeze food quickly. Give food at least 24 hours to freeze.