LAB SAFETY AND FOODS SANITATION
TO PREVENT FALLS. . .
1. Wipe up all spills at once.
2. Don’t leave objects on the floor. Someone could trip over them.
3. Use a sturdy stepstool or ladder to reach high places. Do not stand on a chair, box, or
counter top.
4. Close cabinet doors and drawers after opening them.
TO PREVENT CUTS. . .
1. Keep knives sharp. Sharp knives are safer than dull ones.
2. When cutting, always slant the blade of the knife away from you. Use a cutting board
for all cutting jobs.
3. For peeling vegetables such as carrots or potatoes, use a peeler instead of a knife.
4. If a knife, kitchen scissors, or ice pick starts to fall, get out of the way. Do not try to
catch it in midair.
5. Wash, dry, and store knives separately from other dishes and utensils.
6. Keep your fingers away from the blades when using a mixer or any appliance with
sharp blades. If the blades jam or you need to remove food from them, first turn the
appliance off. Unplug the appliance so it does not turn on accidentally.
7. Sweep up broken glass immediately. Never pick up pieces with bare fingers. Use
several thicknesses of damp paper towel to pick up small pieces safely.
8. When opening cans, cut the lids completely off.
TO PREVENT FIRES AND BURNS. . .
1. Use baking soda, not water, to put out a grease fire.
2. Keep all flammable materials such as towels, curtains, paper, pot holders, plastics
away from the top of the range. Also keep them away from portable appliances that
heat, such a toasters.
3. Clothing can catch fire easily. Avoid loose garments and long sleeves when working
in the kitchen.
4. Use a pot holder, not a towel, to remove a pan from the range. A towel could catch
on fire.
5. Be sure pot holders and oven mitts are well padded and dry. A damp pot holder on a
hot pan creates steam. Steam can cause serious burns.
6. Never use or store flammable substances such as cleaning fluid, adhesives, or aerosol
sprays near any source of heat.
7. Keep pan handles turned away from the edge of the range so the pan will not be
knocked off.
8. When cooking, always remove pan lids by tilting them away from you. This allows
steam to escape safely at the back of the pot, away from your face.
9. When removing a pan from the oven, pull the oven rack out. Don’t reach into a hot
oven.
10. Wear an oven mitt on each hand and use both hands to remove pans from the oven.
11. Check to be sure the range and all appliances are turned off when you are finished
with them.
12. Use a spoon or tongs, not your fingers, to remove food from hot liquids.
13. Deep-fat frying requires special care. Always lower the food into the fat gently with
a spoon or other utensil. That way your fingers won’t touch the hot oil and it won’t
splash on you.
14. When cooking on an electric range be sure that cooking utensils fit the burner. (large
pans on large burners, small pans on small burners.)
15. When stirring at the stove, use a wooden spoon.
16. Adjust oven and broiler racks before turning on the oven.
17. When lighting gas burners with a match, strike the match first, then turn the burner
on.
18. If you smell gas, turn off all range and oven controls and tell your teacher.
TO PREVENT ELECTRIC SHOCK. . .
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Keep electrical cords away from water and hot objects.
Do not plug several cords into an electrical outlet at one time.
Unplug portable appliances after you have used them.
Disconnect appliances before cleaning them. Do not put them in water unless the
appliance is labeled “immersible.”
Electricity travels easily through water. Do not use appliances if your hands are wet,
if you are perspiring, or if you are standing on a moist surface. You could get a
chock. Be especially careful when operating appliances near the kitchen sink or other
source of water.
Unplug appliances before bringing metal objects in contact with any working parts.
If portable appliances have detachable cords, connect the cord to the appliance first.
Then plug the cord into the wall outlet. When you disconnect it, remove the cord first
from the wall outlet, then from the appliance. Do not yank on the cord.
Do not use appliances with electrical cords that are damaged in any way. The same
goes for extension cords.
MICROWAVE ACCIDENTS TO PREVENT. . .
1. Never damage the door of a microwave or use a microwave if the door appears
damaged.
2. Never turn on the microwave if there is no food inside.
3. Do not heat sealed jars, cans, or bottles in the microwave.
4. Use potholders to remove food containers from the microwave.
5. Remove lids and plastic wrap carefully to avoid steam burns.
6. Distribute the heat by stirring foods prepared in the microwave before serving them.
SANITATION PROCEDURES. . .
1. Place books, purses, and other personal items in the drawer provided in your kitchen
area, or on the yellow tables in the back room.
2. Wear appropriate, clean clothing on lab days. Avoid long, loose sleeves, dangling
jewelry, ties, scarves, etc. No coats or jackets in lab areas.
3. Avoid working with food if you have an open cut, sore, or other wound on your
hands.
4. Wash your hands with soap before beginning the lab. Dry you hands on paper towels
or on cloth towels not used for drying dishes.
5. While working with food, avoid touching your hair, skin, face, or other unclean
objects.
6. Repeat hand washing when necessary—especially after coughing, sneezing, or suing
the restroom.
7. Be sure you have clean dish towels, dish cloths, potholders, and oven mitts before
beginning the lab. Obtain additional clean items as they are needed.
8. Wipe all counter tops and tables at the beginning and each of each lab.
9. Use hot water for washing dishes.
10. Fill the sink with hot soapy water at the beginning of the lab. Soak dirty dishes, pots,
and pans in the water as you are through with them. (Don’t leave sharp knives in the
water).
11. When 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. After working with raw animal foods, scrub all areas and utensils used with hot soapy
water.
14. When possible use a kitchen tool, not your hands, to complete tasks.
15. Thoroughly cook foods to be served hot. Keep them hot until they are served.
16. Foods to be served cold should be kept cold until serving time.
17. Cover leftover foods and store them in the refrigerator immediately.