kitchen safety
by Alex and Dalton
Kitchen Safety & Sanitation
kitchen safety basics. clean up spills as soon as they happen, don't cross contaminate, keep area clean, cook thoroughly, keep food cold when needed.
First Aid
choking: preform himlick
cuts: cover up and bandadge if possible
burns:cover up and ice quickly
poisoning: call poison control
food bourne illness
contamination put into the body through food. cross contamination is mixing or cutting two different types of foods on or in the same bowl or cutting board. cook thoroughly germs contaminate food between 40 and 140 degrees
personal hygiene
wash hands wear clean clothes pull long hair back
food preporation and storage
thoroughly defrost food in cool water or in the microwave. poultry needs to be at 165 while beef pork and steak only need to be at 145