This document discusses food safety in the kitchen, including preventing cross-contamination when using chopping boards and storing food items. It also covers various kitchen hazards such as slipping, fire, hot surfaces, knives, gas, and insects. Proper techniques are described for safely using equipment like irons. Maintaining cleanliness and hygiene is emphasized for overall food and household safety.

1. SZS

2. Welcome
SZS

3. Objectives
 Cross-Contamination
 Prevention of Cross Contamination
 Chopping Boards
 Fridge & Freezer Items
 Food Articles & Safe Place
 Kitchen Hazards
 Safe Handling of Knives
 Safe Use of Iron

4. FOOD SAFETY II
SAFE USE OF EQUIPMENTS

29.  Slipping
 Fire
 Oil
 Electricity/ Electric wires
 Hot Stoves
 Peals

30.  Gas
 Hot Water
 Knives
 Sewerage lines
 Insects
 House Keeping