Safety & Sanitation PowerPoint


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Safety & Sanitation PowerPoint

  1. 1. Kitchen Safety & Sanitation Tips for In Class and At Home
  2. 2. General Safety Guidelines <ul><li>Don’t let hair, jewelry or sleeves dangle. They could catch fire or get caught in appliances. </li></ul><ul><li>Stay focused on what you’re doing! </li></ul><ul><li>Prevent clutter. Clean up and put things away as you go. </li></ul><ul><li>Always use the right tool for the job. </li></ul>
  3. 3. Preventing Falls <ul><li>Wipe up all spills immediately. </li></ul><ul><li>Keep shoes tied and avoid wearing flip flops on lab days! </li></ul>
  4. 4. Preventing Cuts <ul><li>Use knives properly. </li></ul><ul><li>Never try to catch a falling knife. </li></ul><ul><li>Don’t soak knives in soap-filled water. </li></ul><ul><li>Never pick up broken glass with your hands. Always use a broom & dustpan. </li></ul>
  5. 5. First Aid for Cuts <ul><li>For severe bleeding, apply pressure with a thick cloth. </li></ul><ul><li>For minor cuts, wash with soap and water, blot dry, and bandage. </li></ul>
  6. 6. Ouch! <ul><li>The Consumer Product Safety Commission estimates over 137,000 people receive hospital treatment due to kitchen knife injuries each year! </li></ul>
  7. 7. Electrical Safety <ul><li>Water and electricity don’t mix! </li></ul><ul><li>Avoid damaging, tugging on, or burning electrical cords. </li></ul><ul><li>Watch for cord/appliance wear and tear. Tell teacher immediately. </li></ul>
  8. 8. <ul><li>How many of you have a fire extinguisher in your kitchen at home? </li></ul>
  9. 9. Preventing Fires <ul><li>Every home kitchen should be equipped with a fire extinguisher. </li></ul><ul><li>(We have 3 in this classroom!) </li></ul><ul><li>Always use potholders instead of dish towels. </li></ul><ul><li>The only things on your stovetop should be pots and pans. </li></ul>
  10. 10. In Case of Fire <ul><li>Turn off appliance. </li></ul><ul><li>Douse with baking soda, NOT water. </li></ul><ul><li>Use a fire extinguisher. </li></ul><ul><li>If clothing catches fire, stop, drop and roll! </li></ul><ul><li>Crawl on the ground to get out of a smoke-filled room. </li></ul>
  11. 11. Has anyone been burned in the kitchen before?
  12. 12. Preventing Burns <ul><li>Turn handles of pots and pans inward so they won’t be knocked off the stovetop. </li></ul><ul><li>Use thick, dry potholders. </li></ul><ul><li>Remove pan lids away from you to avoid steam burns. </li></ul><ul><li>Pat dry food before placing it in hot oil. </li></ul><ul><li>Use tongs to remove food from or to turn food in hot water or oil. </li></ul>
  13. 13. First Aid for Burns <ul><li>Cool burns with cold water or ice. </li></ul><ul><li>Treat with a burn relief gel. </li></ul>
  14. 14. First Aid for Choking <ul><li>If capable, perform Heimlich Maneuver. </li></ul><ul><li>Perform CPR if person has stopped breathing and heartbeat has stopped. </li></ul>
  15. 15. Microwave Safety <ul><li>Use potholders to remove food containers. </li></ul><ul><li>Remove lids carefully to avoid steam burns. </li></ul><ul><li>Distribute heat by stirring microwaved foods before serving. </li></ul>
  16. 16. Sanitation Procedures <ul><li>Wear a clean apron </li></ul><ul><li>Pull hair back </li></ul><ul><li>Cover cuts </li></ul><ul><li>Wash hands with soap before beginning, and wash hand often while cooking! </li></ul><ul><li>Avoid touching your hair, skin and face </li></ul>
  17. 17. Consider wearing a stylish hair or beard net.
  18. 18. Sanitation Procedures <ul><li>Use clean dishtowels and potholders </li></ul><ul><li>Wipe countertops down before beginning, as well as after completing the lab </li></ul><ul><li>Use hot, soapy water for washing dishes </li></ul><ul><li>Use a clean spoon every time you taste food </li></ul>
  19. 19. Sanitation Procedures <ul><li>After handling raw meat, scrub all areas, utensils, and hands with hot, soapy water </li></ul><ul><li>If possible, use a utensil, not your hands </li></ul><ul><li>Avoid cross-contamination </li></ul><ul><li>Cover leftovers and store them in the refrigerator immediately </li></ul>
  20. 20. Avoid the Danger Zone: 40° - 140° <ul><li>165°F = Poultry </li></ul><ul><li>160°F = Ground Meats & Egg Dishes </li></ul><ul><li>145°F = Beef, Lamb, Veal & Seafood </li></ul><ul><li>140°F = Hold Hot Food </li></ul><ul><li>40°F - 140°F = DANGER ZONE! </li></ul><ul><li>40°F = Refrigerator Temperatures </li></ul><ul><li>0°F = Freezer Temperatures </li></ul>