Safety and Sanitation

By : Josh Butterworth and Jonathan Seay

Kitchen safety and sanitation

First Aid


  • choking : hit them firmling on back to dislodge item
  • burns : let burn run under water for at least 10 minutes
  • poising and harmful substances : establish what they have taken, when, and how much, as soon as possible call 911 and do not make them sick
  • unconscious and not breathing : check their breathing by tilting one head backwards while feeling/looking for breaths, call 911 as soon as possible, begin CPR until help arrives

First Aid

Unconscious and not breathing : Check breathing by tilting head backwards and looking and feeling for breaths

Chocking : Hit them firmly on their back between the shoulder blades to dislodge the object

Bleeding heavily : put pressure on the wound to slow down the blood or stop it

Burns : cool burn down by running under cold water for 10 minutes

Poisoning or harmful substances : Establish what they have taken, when and how much

Personal Hygiene

Good Personal Hygiene is one of the most effective ways to protect ourselves, and others, form illness. This means washing your hands, especially, but also your body. Good habits can help control body odour and bad breath.

Food Preparation and storage

Whether you're a newcomer to the kitchen or and experienced home cook, it's important to follow these proven guidelines for preparing, cooking, refrigerating, and freezing food safely.

Temperature Danger Zone: The danger zone is (40 degrees F - 140 degrees F) never let food get between these to temps. either hot above 140 or cold lower than 40.

Food Bourne Illnesses

Clean and Separate : Bacteria can be spread throughout the kitchen and get onto hands, cutting boards, utensils, counter tops and food.

Cook and chill : Food is safely cooked when it reaches a high enough internal tempature to kill the harmful bacteria that cause foodborne illness.

Storing and Preserving : Home canning, cold storage, and shelf storage are the main storage types for food.