Kitchen and Food Safety

By: Justyna Drozd

Preventing Kitchen Accidents

Preventing Cuts-

  • Always store knives in a separate drawer, away from other utensils
  • Always use a sharp knife so they don't slip while you're cutting something
  • Wash knives first so you don't cut yourself while washing dishes
Preventing Slips and Falls-

  • Clean up any spills right away, wet or dry
  • Don't run in the kitchen
Preventing Burns-

  • Open pot lids away from yourself to prevent steam burns
  • Always turn pot handles inwards on the stove to avoid knocking it down
  • Always turn off stove after you finish using it
Preventing Fires-

  • Always tie back long hair while cooking
  • Don't leave anything flammable near burners while cooking
  • Avoid wearing baggy clothes while cooking
Preventing Shocks-

  • Keep electrical cords away from water
  • don't use electrical appliances with damaged cords
Preventing Poisoning-

  • Store cleaning products away from food
  • Never mix household chemicals together

What to do in Case of an Emergency

In case of a Kitchen Fire-

Pan fire:

  • Smother the fire with baking soda right away
  • Cut off oxygen source
  • Turn off heat
Oven fire:

  • Keep the oven door closed
  • Turn off the oven right away
  • Let the fire burn out on its own
In case you cut yourself-

  • Clean the cut under running water
  • Wash the cut with mild soap
  • If the cut is on your hand or arm, raise your arm up above your head to stop bleeding
  • Cover with bandage one the bleeding has stopped
In case you burn yourself-

  • Run the burned under cool water for 10-20 minutes, DO NOT use ice or ice water
  • Clean with mild soap
  • Don't pop any blisters that may appear

All About Food borne Illnesses

There are many types of food borne illnesses, these are just a few.

Bacteria can multiply rapidly, even more so in the danger zone. The danger zone is between 4°- 60°. In these temperatures, bacteria can double their numbers every 30 minutes. To prevent bacteria growth on your food, avoid leaving food out for more then 2 hours (even less on hot, humid days).

E. coli:

Can be found in-

  • Under cooked beef
  • Raw, unwashed fruits and vegetables
  • Contaminated water
  • Direct contact with animals (Petting zoos, ect.)

Some side effects include-

  • Vomiting
  • Diarrhea
  • Head aches
  • Stomach cramps


Can be found in-

  • Raw or under cooked eggs
  • Under cooked meats, most commonly poultry
  • Unpasteurized dairy products

Some side effects include-

  • Severe diarrhea
  • Fever
  • Abdominal cramps


Can be found in-

  • Unpasteurized dairy products (including soft cheeses)
  • Sliced deli meats
  • Deli prepared salads (egg, ham, cheese)
  • Hot dogs

Some side effects include-

  • Fever
  • Muscle cramps
  • Diarrhea


Can be found in-

  • Improperly prepared home-canned foods

Some side effects include-

  • Double or blurred vision
  • Slurred speech
  • Trouble swallowing
  • Dry mouth
  • Muscle weakness


Can be found in-

  • Raw and under cooked poultry and other meat

Some side effects include-

  • Diarrhea
  • Fever
  • Vomiting
  • Stomach pain

Preventing Food Borne Illness

You can prevent food borne illness in four steps.


  • Always wash your hands under warm water for at least 20 seconds
  • Always make sure you are using clean utensils before cooking, and make sure to wash the utensils used right after cooking


  • Always separate raw meat, eggs, and sea food from other foods while shopping and in your refrigerator
  • Never put cooked food on a dirty plate


  • Make sure you cook your food all the way through (no cold spots)
  • Always bring soups and gravy to a boil when reheating them


  • Put meat, eggs and other perishables in the fridge or freezer right when you get home from the grocery store


Everything else was from my notes and from the sheets we received