KITCHEN SAFETY
AND SANITATION
LABORATORY MANUAL
Church Among the Palms, Inc.
Christian School International
High School Department
Technology and Livelihood Education
Commercial Cooking
PREVENTING
FALLS
1. Wipe up all spills at once.
2. Close cabinet doors and
drawers.
PREVENTING
CUTS
1.Keep sharp knives sharp.
They are less likely to cause an
accident than dull ones.
2. Use a cutting board.
3. Cut away from you with the
knife blade slanted.
PREVENTING
CUTS
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 from other dishes and
utensils.
PREVENTING
CUTS
7. Keep your fingers away from
beaters and blades in appliances.
8. Use knives and other tools only
for their intended purpose.
9. Sweep up broken glass
immediately.
PREVENTING
CUTS
11. When opening cans, cut the
lids completely off.
12.Don't leave sharp knives and
other sharp objects in a sink full
of water.
PREVENTING
FIRES AND BURNS
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.
3. Use a dry potholder to remove
pans from the oven.
PREVENTING
FIRES AND BURNS
4. Keep pan handles turned
inward on the range.
5. When removing a pan lid, tilt
the lid away from you and do not
hold your face directly over the
pan.When removing a pan from
the oven, pull the rack out.
6. Don't reach into a hot oven.
PREVENTING
FIRES AND BURNS
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.
PREVENTING
ELECTRICAL SHOCKS
1. Keep electrical cords away
from water and hot objects.
2. Unplug portable appliances
after using them.
PREVENTING
ELECTRICAL SHOCKS
3. Unplug portable appliances
before cleaning them.
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.
3. Wear a clean apron.
SANITATION
PROCEDURES
4. Pull hair back and secure it so
that it stays away from your face
and shoulders before you enter
the food lab.
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.
SANITATION
PROCEDURES
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.
SANITATION
PROCEDURES
10. Use hot, soapy water for
washing dishes.
11. Wash dishes, pans and
utensils as you use them,
allowing them to
dry on the drain board when
possible.
SANITATION
PROCEDURES
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.
FOOD
LABORATORY RULES
1. Work only with your assigned
group in your assigned area.
2. Dry your hands on paper
towels, not with the dish towels.
3. When not actually cooking or
cleaning, sit at your assigned
table.
FOOD
LABORATORY RULES
4. No horse playing of any kind is
permitted in the lab.
5. Talking is permitted in the lab
only if it is kept in whispered
voices.
6. Observe all common-sense
safety precautions.
FOOD
LABORATORY RULES
7. Follow instructions for your
lab exactly; follow your recipes
exactly.
8. Treat all appliances and
equipment with respect. 9. Wash
each item carefully in hot soapy
water.
10. Clean all countertops,
appliance surfaces, and tables
thoroughly before beginning lab
and at the end of lab.
FOOD
LABORATORY RULES
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.
13. Dry out sink with dish towel.
FOOD
LABORATORY RULES
14. Place all linens (dish towels,
dish cloths and green scrubbers)
in the laundry basket.
15. Sweep the floor.
16. Double check all surfaces and
items in your area.
17. Return to the classroom when
given permission to do so.
“Train up a child in the way he
should go and when he is old he
will not depart from it”
Proverbs 22:6