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Walk, don’t run!
Always say “behind!”, or “hot!” when your are out of
someone’s line of sight
Always clean up spills, pick up something dropped
*use salt on an oil spill*
Keep an eye out for potential hazards that may hurt
someone else, TELL SOMEONE!
Broken glass never goes in the garbage, it goes in a
separate glass container
BASIC SAFETY RULES OF THE KITCHEN
Don’t be distracted from your task
A clean and organized station is a safe station
Unplug small appliances before cleaning.
Turn pot handles inward to prevent accidents.
Never leave a hot pan unattended
Shield yourself from steam to avoid burns.
BASIC SAFETY RULES OF THE KITCHEN
Keep hot cookware out of reach to avoid burns or place a
pot holder on hot handles or baking trays to help you
remember
Always use oven mitts, or a thick rag,
MAKE SURE IT’S COMPLETELY DRY
Dish gloves will help too in the dishpit.
Always warn the dishwasher if you are putting something
hot in the piT
Make sure you are heard by someone when telling them
of a potential danger.
BASIC SAFETY RULES OF THE KITCHEN
Ear buds for personal music are allowed, but
only when working in the dish area. Otherwise
no personal music is allowed. Please use the
“one ear” rule and leave the other ear for
instructions and potential dangers
Remember to STAY AWARE OF YOUR
SURROUNDINGS!!
IN CASE OF EMERGENCY TELL CHEF OR CURTIS
Always wash your hands!!!
Keep your hair tied back and out of your face &
don’t touch your hair or face once your hands are clean
Don’t chew gum, or wear nail polish
Sneeze into your arm; if you’re really sick, stay home
Always keep cuts or sores covered with a bandage and a
glove
PERSONAL HYGIENE
Cleaning & Sanitizing are NOT the same thing!!!
Cleaning surfaces with soap and water does not
always kill bacteria
Sanitize kitchen surfaces with Sanitizer, this will kill
most bacteria. Allow surface to air dry.
Store cleaning products in
the original containers
away from food.
CLEANING AND SANITIZING SURFACES
ALWAYS use the FIFO system, first in first out: this
means always rotate everything
Keep raw meats separate from other foods by keeping
them on bottom shelf of refrigerator.
Always cover anything that is put in the refrigerator
Keep raw eggs, dairy separate from other foods in their
own area.
Dry goods should always be put into dry containers.
STORING FOOD
Less hazardous foods:
Dry, Sweet, Sour, Salty
Potentially hazardous foods:
Fish, Meat Dairy, Eggs, Cooked
grains
Anytime moisture is added
there is a chance that
food can be hazardous.
Always move it through
the DANGER ZONE
STORING FOOD
THE DANGER ZONE
Bacteria infections are
dangerous…
• They can be odourless
• They have no taste
• Some varieties such as
Botulism cannot be
totally killed by
cooking
In a matter of hours they
can make someone very
sick or even kill them
Most raw meats should be cooked to 71ºC to ensure
bacteria are killed
All food should always be kept at the appropriate
temperature, for HOT foods this means above 60ºC
For the refrigerator, between 0ºC and 4ºC
For the Freezer it must be below -18ºC
Hot food should always be cooled before putting into the
refrigerator, if left out for more than 2 hours it must be
thrown away. Once in the fridge it has 4 hours to cool
THE DANGER ZONE
Wash cutting boards between each use, make sure
they are dry before putting them away. This goes for
all dishes
Wash cutting boards with hot water and soap. Use
sanitizing solution (in dishwasher)
Don’t put cooked food on a plate that previously held
raw meats.
Be especially careful in the Cold Kitchen, do use raw
meat in this area
CROSS-CONTAMINATION
Don’t wear loose fitting clothing when cooking.
Make sure all burners are turned off when finished
cooking.
Never leave combustibles around cooking area.
Never leave pan handles over burners.
NEVER THROW WATER ON A GREASE
FIRE!!!!!
FIRE SAFETY
All fires need 3 things,
fuel, heat and oxygen
Class A: wood, cloth, paper, plastic, rubber
Class B: flammable gases & liquids (gasoline)
Class C: electrical equipment
If you see a fire let someone know immediately, DO
NOT TRY TO PUT IT OUT YOURSELF UNLESS IT’S
A SMALL FIRE
FIRE TYPES
Always give yourself a place to escape.
Know where your fire extinguisher is and how to
use it. (see handout)
If pan is on fire, turn off heat and cover with lid.
Never pour water on fire involving grease or try to
carry it out.
A fire blanket, extinguisher, or baking soda can be
used to put out fire.
IN CASE OF FIRE
Starting soon we will be separating garbage into 3 types:
NEW RULES: GARBAGE
Recycling:
All cans, bottles, &
plastics with the
#1, 2, 4, 5 need to
be rinsed and put
into the blue
recycling bin
underneath where
the Robot Coupe
lives
Compost:
This will include all
unused/waste food
items and most
paper products,
including
parchment paper
that we put on the
baking trays
Garbage:
All that
remains will
still be
thrown in the
garbage
Remember…..
THINK! About what you are doing

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Kitchen safety rules and procedures

  • 1.
  • 2. Walk, don’t run! Always say “behind!”, or “hot!” when your are out of someone’s line of sight Always clean up spills, pick up something dropped *use salt on an oil spill* Keep an eye out for potential hazards that may hurt someone else, TELL SOMEONE! Broken glass never goes in the garbage, it goes in a separate glass container BASIC SAFETY RULES OF THE KITCHEN
  • 3. Don’t be distracted from your task A clean and organized station is a safe station Unplug small appliances before cleaning. Turn pot handles inward to prevent accidents. Never leave a hot pan unattended Shield yourself from steam to avoid burns. BASIC SAFETY RULES OF THE KITCHEN
  • 4. Keep hot cookware out of reach to avoid burns or place a pot holder on hot handles or baking trays to help you remember Always use oven mitts, or a thick rag, MAKE SURE IT’S COMPLETELY DRY Dish gloves will help too in the dishpit. Always warn the dishwasher if you are putting something hot in the piT Make sure you are heard by someone when telling them of a potential danger. BASIC SAFETY RULES OF THE KITCHEN
  • 5. Ear buds for personal music are allowed, but only when working in the dish area. Otherwise no personal music is allowed. Please use the “one ear” rule and leave the other ear for instructions and potential dangers Remember to STAY AWARE OF YOUR SURROUNDINGS!! IN CASE OF EMERGENCY TELL CHEF OR CURTIS
  • 6. Always wash your hands!!! Keep your hair tied back and out of your face & don’t touch your hair or face once your hands are clean Don’t chew gum, or wear nail polish Sneeze into your arm; if you’re really sick, stay home Always keep cuts or sores covered with a bandage and a glove PERSONAL HYGIENE
  • 7. Cleaning & Sanitizing are NOT the same thing!!! Cleaning surfaces with soap and water does not always kill bacteria Sanitize kitchen surfaces with Sanitizer, this will kill most bacteria. Allow surface to air dry. Store cleaning products in the original containers away from food. CLEANING AND SANITIZING SURFACES
  • 8. ALWAYS use the FIFO system, first in first out: this means always rotate everything Keep raw meats separate from other foods by keeping them on bottom shelf of refrigerator. Always cover anything that is put in the refrigerator Keep raw eggs, dairy separate from other foods in their own area. Dry goods should always be put into dry containers. STORING FOOD
  • 9. Less hazardous foods: Dry, Sweet, Sour, Salty Potentially hazardous foods: Fish, Meat Dairy, Eggs, Cooked grains Anytime moisture is added there is a chance that food can be hazardous. Always move it through the DANGER ZONE STORING FOOD
  • 10. THE DANGER ZONE Bacteria infections are dangerous… • They can be odourless • They have no taste • Some varieties such as Botulism cannot be totally killed by cooking In a matter of hours they can make someone very sick or even kill them
  • 11. Most raw meats should be cooked to 71ºC to ensure bacteria are killed All food should always be kept at the appropriate temperature, for HOT foods this means above 60ºC For the refrigerator, between 0ºC and 4ºC For the Freezer it must be below -18ºC Hot food should always be cooled before putting into the refrigerator, if left out for more than 2 hours it must be thrown away. Once in the fridge it has 4 hours to cool THE DANGER ZONE
  • 12. Wash cutting boards between each use, make sure they are dry before putting them away. This goes for all dishes Wash cutting boards with hot water and soap. Use sanitizing solution (in dishwasher) Don’t put cooked food on a plate that previously held raw meats. Be especially careful in the Cold Kitchen, do use raw meat in this area CROSS-CONTAMINATION
  • 13. Don’t wear loose fitting clothing when cooking. Make sure all burners are turned off when finished cooking. Never leave combustibles around cooking area. Never leave pan handles over burners. NEVER THROW WATER ON A GREASE FIRE!!!!! FIRE SAFETY
  • 14. All fires need 3 things, fuel, heat and oxygen Class A: wood, cloth, paper, plastic, rubber Class B: flammable gases & liquids (gasoline) Class C: electrical equipment If you see a fire let someone know immediately, DO NOT TRY TO PUT IT OUT YOURSELF UNLESS IT’S A SMALL FIRE FIRE TYPES
  • 15. Always give yourself a place to escape. Know where your fire extinguisher is and how to use it. (see handout) If pan is on fire, turn off heat and cover with lid. Never pour water on fire involving grease or try to carry it out. A fire blanket, extinguisher, or baking soda can be used to put out fire. IN CASE OF FIRE
  • 16. Starting soon we will be separating garbage into 3 types: NEW RULES: GARBAGE Recycling: All cans, bottles, & plastics with the #1, 2, 4, 5 need to be rinsed and put into the blue recycling bin underneath where the Robot Coupe lives Compost: This will include all unused/waste food items and most paper products, including parchment paper that we put on the baking trays Garbage: All that remains will still be thrown in the garbage