KITCHEN SAFETY
and
SANITATION
PREVENTION OF FALLS
 What
do you do…
◦ If there is an object or spill
on the floor?
◦ If you need to reach
something from a high
shelf?
FALLS – FIRST AID
 What
do you do when…
◦ A person has a broken bone?
◦ Someone is dizzy, vomiting, or their
speech becomes impaired following
a head injury?
◦ A person has mild bruises/sprains?
PREVENTION OF CUTS
 What
do you do when…
◦ The knife won’t cut well?
◦ A knife falls to the ground?
◦ Washing knives?
◦ For storage of knives?
PREVENTION OF CUTS
 What
do you do when…
◦ You need to pry open a jar. Do you
use a knife?
◦ Cutting off lids from cans?
◦ Cleaning up broken glass on the
floor?
CUTS – FIRST AID
 What
do you do when…
◦ You are bleeding severely?
◦ You have a minor cut?
PREVENTION OF
FIRES AND BURNS
 What
do you do when…
◦ You are wearing long sleeves when
cooking?
◦ You need to take something out of
the oven?
PREVENTION OF
FIRES AND BURNS
 What
do you do to…
◦ Avoid grease build up on the range?
◦ Light a gas range?
PREVENTION OF
FIRES AND BURNS
 What
do you do…
◦ If you smell gas in the house/school?
◦ With the handles of a pan when
cooking on the stovetop?
◦ When removing pan lids during
cooking?
PREVENTION OF
FIRES AND BURNS
 What
do you do…
◦ When you are removing something
from the oven?
◦ When you are finished cooking?
◦ When you are lowering food into fat
to cook?
IN CASE OF A FIRE
 In
case of a fire, you
should…
◦ Do what with the
appliance?
◦ Do what with a grease
fire?
◦ Do what if your clothes are
on fire?
◦ Do what if the room is filled
with smoke?
BURNS – FIRST AID
 What
do you do if…
◦ You have a minor burn?
CHOKING – FIRST AID
 What
should you do if…
◦ If the person can speak, cough or
breath?
◦ If the person cannot speak, cough or
breath?
PREVENTION OF
POISONING
 You
should always…
◦ Do what with the original
containers?
◦ Do what to cabinets with
cleaning supplies in them?
◦ Store chemicals where?
◦ Be careful when mixing what
two compounds?
◦ Grill where?
POISONING – FIRST AID
 What
should you do if…
◦ Someone is poisoned?
◦ There are fumes in the room?
◦ If someone’s eyes are irritated?
PREVENTION OF
ELECTRIC SHOCK
 You
should…
◦ Keep electrical appliances away
from what?
◦ Do what before cleaning electrical
appliances?
ELECTRIC SHOCK
FIRST AID
 What
should you do if…
◦ A person is connected to electricity?
PROPER LIFTING TECHNIQUES

Name some proper lifting techniques.
Food-Borne Illness
 Name
the five main food-borne
illnesses we covered in Foods 1.
Food-Borne Illness
 Name
the food-borne illness that
comes from poorly processed
canned goods.
Food-Borne Illness
 Name
the food-borne illness that
comes from raw or undercooked
beef; especially hamburger.
Food-Borne Illness
 The
best way to prevent this type
of food-borne illness is to wash
your hands thoroughly, especially
after using the bathroom.
Food-Borne Illness
 Name
the food-borne illness that
comes from raw poultry and eggs.
Food-Borne Illness
 What
food-borne illness can you
get from cuts or sores when
cooking?
Cross-Contamination
 What
is cross-contamination and
how do you prevent that from
occurring in the kitchen?
Thawing of Food
 How
do you properly thaw frozen
meat?
 Where in the refrigerator do you
place the meat to be thawed?
Personal Cleanliness
 What
is the minimum time you
should wash your hands?
 What should you do with long hair
when preparing food?
Personal Cleanliness
 Why
is it important to wear an
apron when cooking?
 What should you do after handling
raw meat or eggs?
Kitchen Cleanliness
 Other
than hurting fellow
classmates, why should you not
flip dish towels at each other?
 What should you do with cans
before opening them?
Kitchen Cleanliness
 What
is the difference between
cleaning your work surfaces and
sanitizing them?
Food Preparation
and Storage
 What
is the temperature danger
zone?
 Desserts made with dairy are best
stored where?
Food Preparation
and Storage
 What
should the internal
temperatures be for the following
foods:
◦ Ground meats – pork, beef, veal, lamb
◦ Seafood, pork, beef, veal, lamb
◦ All poultry (whole or ground)
◦ Reheat temperature of all foods
Food Preparation
and Storage

What is “First In and First Out”?
Hand Washing Activity