KITCHEN SAFETY AND SANITATION
SAFETY
1. Please move around the kitchen in an orderly manner. Do not run, push, jump over
the chairs, etc……
2. In your unit:
a. Avoid accidents by working in an uncluttered area
b. Keep chairs pushed in under the table while working; keep cupboards and
drawers closed
3. If you spill something, wipe it up immediately so no one else will slip in it. Use
paper towels only to wipe up spills on the floor. Please make sure all fruit and
vegetable peels make it into one of the seven garbage cans in the room.
4. Cleaning up broken glass:
a. 1st – sweep up the glass and dispose of it into a cardboard box.
b. 2nd – go over the area with a damp paper towel to pick up any small left over
pieces
c. 3rd – put paper towel in the broken glass container
d. Never put broken glass into the garbage can!!
5. Stove safety –
a. Turn pot handles inward or out of the line of traffic to avoid accidental tipping
b. Be sure dishcloths, dishtowels, clothing and electrical cords are far enough
away from heating units to ensure safety from fire
c. Keep all paper and especially your recipes away from the elements on the stove.
d. Use a wooden spoon for stirring as it is a non-conductor of heat
e. Lift saucepan lid away from you to avoid burns from steam
f. Pull out the oven rack when putting baking pans into the oven. Do not put
your arm in. Do the same when removing food from the oven or testing a
product for doneness.
g. Use a potholder or oven mitts to handle hot dishes or equipment. Never use an
apron or towel – they can catch fire very quickly.
h. Never use a damp potholder or oven mitts as heat is conducted very quickly
and can cause a serious burn.
6. Connect and disconnect electrical appliances by holding the plug, not the cord.
a. Always use dry hands before handling electrical equipment
b. Keep electrical appliances disconnected when not in use
c. Never immerse electric motors in water, or clean off your beaters that way.
7. Use knives and other sharp instruments correctly
a. Cut away from yourself
b. Carry knives with the tip pointed downwards and the blade towards your back.
c. Never try and catch a falling knife. Let it hit the floor getting your feet out of
the way.
d. Lay sharp knives, peelers, etc…carefully aside after using
e. Never leave knives and sharp instruments in soapy dishwater. Wash
separately, dry immediately (sharp edge away from you) and put away
carefully.
SANITATION
Sanitation and cleanliness are important when you are handling food. Handling means
everything that happens to the food while it is being stored, prepared for eating and served.
The way food is handled influences its safety, appearance and taste.
Bacteria are everywhere. Some bacteria, like those used in manufacturing cheese and
yogurt, are good for you. Other bacteria, like those which spoil foods or cause disease, can
be extremely harmful and deadly. Food sanitation is the handler’s practice of keeping
himself, all food, utensils and equipment clean, sanitary and free from bacteria. The rules
of food sanitation must be followed during the preparation and storage of food to prevent
food-borne illness.
Personal habits are important in the foods room as well. Never comb your hair in the foods
room. However, please tie your hair back on cooking days so as it won’t end up in your
food. Wash your hands before you handle food and after you have used the washroom.
Try to direct your coughs/sneezes away from your food and working area. There is always
plenty of hand sanitizer in the room, so please feel free to use it, Never use a mixing spoon
for tasting food, use a separate spoon please. Do not put a spoon that was used for tasting
into food that is to be served to others. Also, use paper towels to wipe up food spills as
dishcloths or towels can be soiled and then used to dry clean dishes.
The clothes you wear on lab days is also very important. Your clothes should be
comfortable to cook in but appropriate as well. Large hoodies should be taken off as they
can drag in the food or cause accidents in the kitchen. Long jewelry and rings should also
be removed. Flip flops and open toed shoes will not be permitted on lab days so make sure
you have alternate footwear.
All foods must be handled in a sanitary manner to safeguard the health of those who eat it.
Form good sanitary habits in order to protect the food you handle.