KITCHEN

SAFETY!
AVOIDING KITCHEN
ACCIDENTS
 ELECTRIC SHOCK

Prevention First Aid Extra Notes

NO WATER! • Disconnect main power

Dry hands
source before helping
person Don’t be
• Check for breathing and
Stand on a dry floor heart beat (begin
compressions if
silly 
Attach accessories before necessary)
plugging into the wall • 911!

Plug cord into appliance

before plugging into power
source
 CUTS
Prevention First Aid Extra Notes

Knife handling • Wash it

• APPLY • If the sight of blood
Sharp knives only makes you faint, make
PRESSURE! sure you sit down!
Remove and discard can
lids properly
 SPILLS/FALLS
Prevention First Aid Extra Notes

Clean up spills • Pick up a person who

immediately falls Oil spills can only be
Ask the teacher for objects • Unless they hit their cleaned with soap and
that are out of reach. head…..then get help water (surfactants!)
first! (head/neck
injuries) o ap ) + k
h s ts uc
s n d
Di acta ean
u rf cl
s
( er=
t
wa

n d uck
Oil o
 BURNS
Prevention First Aid Extra Notes

Turn handles away from • Cool running water

the front of the range • Cool damp cloth Loose clothing/jewelry
Lift lids away from you should be removed or
secured
Oven mitts/ hot pads

Keep clothing away from No ice!

direct heat
 LIFTING TECHNIQUES
Prevention First Aid Extra Notes

Lift with your knees! Rest Ask for help!

Store heavy items on lower

shelves
 CHEMICAL STORAGE
Prevention First Aid Extra Notes

Do not mix chlorine • If chemicals touch skin,

(bleach) and ammonia= rinse thoroughly with READ THE
toxic fumes! water LABELS!!!
Cleaning supplies = away • Call poison control
from food
Use gloves
KNIFE HANDLING

The Claw & Flat Hand

WHAT’S THE BEST
KNIFE?
Always use a SHARP knife!

More efficient
Dull knives are dangerous!
FOOD-BORNE ILLNESS
A food-borne illness is an
illness caused by infected
food.
Eating contaminated foods
containing poisonous toxins
can cause food borne illness
The best prevention of food-
borne illness is WASHING
YOUR HANDS!
BACTERIAL GROWTH
Bacteria reproduce through a process called binary fission. This
occurs rapidly when food is left in the danger zone.
Bacteria need any of these 6 things to grow:
 F= Food source (especially high protein foods)
 A= Acidity (low acid, over 4.6 pH)
 T= Time
 T= Temperature (danger zone)
 O= Oxygen (though some are anaerobic)
 M= Moisture

FAT TOM
VOCABULARY
Microbes: anything too small to be visible to the naked
eye. The 3 types of microbes in food are:
 Bacteria
 Viruses
 Fungi (yeast and mold)
NDV’S= THE COMMON
SYMPTOMS OF MOST FOOD-
BORNE ILLNESS
NAUSEA DIARR
HEA
I T IN G
VO M
 FB
I=F
FBI’S: THE MOST Bo ood
Illn rne
UNWANTED e ss

FBI Source Symptom

Botulism Improperly canned Lockjaw
food (low-acid) Neurotoxin
Blurry vision
*Honey = babies Slurred speech

E-Coli Undercooked ground NDV’s

beef
Unpasteurized milk
and juice

Hepatitis A Human fecal matter Jaundice

NDV’s

Salmonella Raw poultry and eggs NDV’s

 FBI’S: THE MOST
UNWANTED
FBI Source Symptom
Staphylococci Human mucous contact Flu-like symptoms
(Staph) on food NDV’s
Norovirus Raw produce, NDV’s
contaminated water, Muscle pain
foods in contact with an Fever
infected handler

Clostridium perfringens Meats, poultry, gravy Abdominal pain

TIME/TEMP-ABUSED Diarrhea
foods Nausea
*rarely fatal

Campylobacter SPP Unpasteurized (raw) Diarrhea (w/blood)

(spp=species) milk Abdominal pain
Contaminated water Fever
Raw and undercooked NDV’s
poultry
 CAN I GET A FOOD-
BORNE ILLNESS?
Anyone could be susceptible to food-borne illness,
particularly if your immune system is weak. But there are
special populations of people who are most vulnerable to
FBI’s:

I=Immuno-
O= Old
(over age 65) compromised
Y= Young P=Pregnant (food allergies, chronic
(children under 5) illness, etc…)
 The danger zone is the optimal
temperature zone for bacterial
growth

THE DANGER ZONE

165 ˚F=Poultry, leftovers

155 ˚F=Ground meats

145˚F=Seafood, solid cuts

DANGER ZONE
41-135˚F

40˚F and below=cold storage

0˚F = Freezer temperature

DEFROSTING FOODS
To thaw is to defrost foods from their frozen state.
There are 3 safe methods:
1. REFRIGERATOR (may take up to 2-3 days)
2. MICROWAVE
3. SINK OF COLD WATER (change water every 30 mins.)
HANDWASHING!

CLEAN HANDS SAVE LIVES!

 HANDWASHING
20 seconds
Hot, soapy water
Hot, soapy water is essential because:
“Using soap to wash hands is more effective than using water alone because
the surfactants in soap lift soil and microbes from skin, and people tend to
scrub hands more thoroughly when using soap, which further removes germs”
http://www.cdc.gov/handwashing/show-me-the-science-handwashing.html
 DISHWASHING
Use hot, soapy water
Follow an order:
 Glassware is first, then silverware
 Plates, bowls, serving tools
ALWAYS
 Mixing and cooking tools wash
KNIVES
 Pots, pans and baking sheets SEPARAT
ELY!
 Cutting boards

My truth…