Kitchen Safety & Sanitation

Emily Morrison & Alex Foster

First Aid

  • To prevent falling; wear close-toed, non-slip shoes, use a step ladder, and clean up messes on floor as they happen.
  • If a friend is choking on food, turn friend away from food and immediately the heimlich.
  • If you get a cut while cooking, clean wound, apply band-aid, and clean object that caused wound.
  • If burned, apply burn cream and bandage, while letting hot object cool.
  • If poisoned, go the hospital right away.

Food Bourne Illness

  • Cooking food thoroughly (Do not over cook)
  • Separate food items to avoid cross contamination
  • Clean utensils used
  • Refrigerate leftovers promptly
  • Wash produce


Cross Contamination- The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.


Ways to thaw food- Soak in cold water, Put it in the refrigerator, or Microwave food on defrost.

Personal Hygiene & Hand Washing

  • Before cooking, wash your hands with soap and water (at the highest temperature comfortable) for at least 20 seconds.
  • If you have long hair, tie it up.
  • Shower often.
  • Wear clean, tight clothing that won't drag through food.
  • Use utensils when cooking, not hands.

Food Preparation and Storage

  • Temperature Danger Zone- 40 degrees fahrenheit to 140 degrees fahrenheit
  • Poultry- 165 degrees, Beef- 160 degrees, Pork- 145 degrees