Kitchen Safety and Sanitation
Review
Name:
Kitchen Fires and Burns:
1. Turn off the heat source and try to smother the fire first by placing a lid over the
pan.
2. Use salt or baking soda on a grease fire as a 2nd line of defense
3. Fire Extinguisher Use: Pull pin, Aim at the base of the fire, Squeeze handle
4. Turn pan handles in when in use on the stove
5. Do not touch the burner on the stove to see if it is hot
6. Keep paper towels and other flammable items away from the counter near the
stove
7. Remember Stop, Drop, and Roll
8. Use a wooden spoon when stirring hot liquids
9. Do not use butter or other fat to treat burns! Instead run it under cool water for 10
minutes hen treat with burn cream if necessary.
Knife Safety:
1. Always cut away from you
2. Do not put a knife in a sudsy sink of water!
3. Always sanitize knives, cutting boards, and hands after cutting meat and before
cutting anything else
4. Carry knives with the point toward the floor
5. Dull knives are more dangerous than sharp knives
Working in Ovens and on the Stove:
1. Always use a pot holder to remove a pan from the oven
2. Never use a towel or dish cloth to remove a pan from the oven or on the stove!
3. Lift the far edge of lids (away from you) to release the steam before peering in.
Steam can burn.
4. Pull out the oven rack when placing anything in the oven or removing anything
5. Wait until the stove top is cooled before cleaning it.
Appliance Safety:
1. Never dip electric appliances in water
2. When trying to remove food that is stuck in an appliance, always unplug it before
using a utensil to remove the food.
3. Keep appliance cords out of the way when in use.
4. Always use dry hands when working with electrical appliances
5. Avoid using strip plugs in kitchens where too many electrical appliances on one
outlet can trip a breaker
6. Never make contact with the beaters in a mixer using any utensil while it is
running.
7. Do not use metal in the microwave
Broken Glass:
1. When glass is broken in a sink of water, use tongs to pull the drain plug then lift
out the glass with the same tongs.
2. Sweep broken glass into a dust pan then use a wet paper towel to wipe the area
clean of shards.
Slips, Trips, and Falls:
1. Do not walk on a wet floor
2. Wipe up spills immediately
3. Do not run electrical cords under cords. Someone may trip or the cord can
become worn
4. If you drop anything behind someone tell them not to back up and pick it up
immediately.
Clothing and Personal Care While Cooking:
1. Wear short sleeves so they do not drape on hot surfaces or in food
2. Tire hair back when cooking
3. Wash your hands with hot soapy water before cooking, after touching hair or
blowing nose, after using the restroom, and after touching any raw meat or eggs
4. Take off rings and watches while cooking
Food Storage:
1. Store cleaners away from food
2. Store aerosol spray cans away from heat sources
3. Never mix household chemicals and cleaners
4. Refreeze thawed meat
5. Do not refreeze thawed meat
6. Do not use food from dented or swollen cans
7. Store leftovers immediately, at least within the 2 hour rule
8. Heat up leftovers very quickly
9. Thaw frozen foods in the fridge, in a sink of cold water, or in the microwave.
Never let them sit on the counter.
10. Many times you cannot tell a food is contaminated
11. Wash raw fruits and veggies before eating them
12. Cool food as fast as possible by using long shallow pans
General Safety Issues:
1. When throwing away an empty tin can, make sure the sharp edge is protected by
the can itself or a thick cardboard
2. Use the proper tools for the job!
3. Use a separate towel for drying hands and drying dishes.
4. Never spray anyone with the water sprayers in the kitchens
5. Do not sit on the countertops. You will leave behind germs
6. Do no sample food on a utensil then place it back in the dish
7. The danger zone is between 40 degrees F and 140 degrees F