Safety and Sanitation
By : Josh Butterworth and Jonathan Seay
Kitchen safety and sanitation
- 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
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
Food Preparation and storage
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
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.