Kitchen Safety

Safety and Sanitation by Erica Roseman and Alexander Drake

First Aid

  • If you fall or a fellow student falls, make sure to check to make sure there are no injuries. If there are, check with someone who knows what they're doing in regards to health and injuries.
  • If someone near you is choking, find someone who knows how to handle the situation immediately.
  • If someone near you has cut themselves, inform the instructor immediately and wash the wound, depending on its severity. Make sure to avoid contact with food items after bleeding until you have cleaned and dressed the wound.
  • To avoid burns, avoid potentially hot things. If a burn occurs, tell the instructor and care for the wound.
  • To avoid poisoning, don't eat or drink anything that is undercooked or unlabeled. If someone is poisoned, tell the instructor, and, if necessary, call a poison control center.

Food Borne Ilness

  • Food Borne Illness is caused by contaminated with bacteria, viruses, parasites, and toxins.
  • Cross Contamination is caused by mixing raw meat and uncooked foods
  • Thawing of Food be done several different ways. Which are putting in the fridge, microwave, or in a bowl of water.


Skeletons are both enjoyable and sociable

Food Prep and Storage

  • Temperature Danger Zone is 40-140 degrees
  • Internal Temps for meat and poultry is 145-180 degrees
  • Thawing Food can be achieved by submerging the frozen dish in water, microwaving it on the Defrost setting, or placing it in the refrigerator until it thaws.