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Foods Lab Safety
Foods Lab Safety
Foods Lab Safety
Safety Procedures
To prevent falls:
To prevent cuts:
1. Keep sharp knives sharp. They are less likely to cause an accident than dull ones.
4. For peeling vegetables such as carrots or potatoes, use a peeler instead of a knife.
5. If a knife, or other sharp object starts to fall, get out of the way. Do not try to catch it in mid-air.
6. Wash, dry and store knives separately form other dishes and utensils.
8. Use knives and other tools only for their intended purpose.
12. Don’t leave sharp knives and other sharp objects in a sink full of water.
1. Use salt or baking soda, not water to put out a grease fire.
2. Keep flammable materials away from the top of the range and away from portable appliances
that produce heat.
5. When removing a pan lid, tilt the lid away from you and do not hold your face directly over the
pan.
6. When removing a pan from the oven, pull the rack out. Don’t reach into a hot oven.
7. Check to be sure all appliances are turned off when you are finished with them.
8. Use a spoon or tongs, not your fingers, to remove food from pots and pans.
9. If you smell gas, turn off all range and oven controls and tell your teacher.
4. Before using an electrical appliance, make sure your hands are dry and that you are standing on
a dry surface.
Sanitation Procedures
1. Keep books, purses and other personal items in the classroom, do not bring them into the food
lab.
2. Wear appropriate, clean clothing on lab days. Avoid long, loose sleeves and dangling jewelry.
4. Pull hair back and secure it so that it stays away from your face and shoulders before you enter
5. Do not work with food if you have an open wound on your hands.
6. Wash your hands with soap before beginning the lab. Dry your hands on paper towels, do not
use the dish towels.
7. While working with food, avoid touching your hair, your skin or face.
8. Repeatedly wash your hands when necessary – especially after coughing, sneezing or using the
restroom.
9. Wipe all counter tops and tables at the beginning and end of each lab.
11. Wash dishes, pans and utensils as you use them, allowing them to dry on the drain board when
possible.
12. When tasting foods, use a spoon other than the one used for stirring. Use a clean spoon for
each person tasting and for each time food is tasted.
13. When possible use a kitchen tool, not your hands to complete tasks.
Foods Lab Rules
1. Work only with your assigned group in your assigned area.
2. Dry your hands on paper towels, not with the dish towels.
7. Follow instructions for your lab exactly; follow your recipes exactly.
10. Clean all countertops, appliance surfaces, and tables thoroughly before beginning lab and at
the end of lab.
11. Put all clean and dried appliances, utensils and equipment in their proper places.
12. Place dishpan, dish drain board, dish soap and hand soap under the sink.
14. Place all linens (dish towels, dish cloths and green scrubbers) in the laundry basket.
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We have read the Foods Lab Safety, Sanitation procedures and Rules for working in the Foods Lab.
The student agrees to follow these procedures and rules. Failure to observe these procedures and
rules will result in the student not participating in the Food Lab.
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