Preventing Kitchen Accidents

Cook

Cook to Proper Temperature •each meat product needs to be cooked to different internal temperatures •sir & rotate food in the microwave so that there are no cold spots •meat juices should all run clear when the food is cooked thoroughly •Fish, Steak, & Roast - cook to 145 F •Pork, Ground Beef, & Scrambled Eggs - Cook to 160 •Salmonella can't stand temperatures over 180 F

Separate

Don't Cross Contaminate •cross-contamination means how bacteria can spread from one food product to another •separate raw meat, poultry, and seafood from other foods in your grocery cart and in your refrigerator •use a different cutting board and knives for raw meat products •always wash hands, cutting boards, dishes, and utensils with hot soapy water (with the sink filled up!) after they come in contact with raw meat products •never place cooked food on a plate which previously held raw meat, poultry, or seafood

Chill

Refrigerate Promptly •refrigerate or freeze food that can go bad (perishables), prepared foods & leftovers within 2 hours •never defrost food at room temperatures. Thaw food in the refrigerator, under cold running water, or in the microwave. Marinate food in the refrigerator •divide large amounts of leftovers into small, shallow containers for quick cooling in the fridge •don't pack your refrigerator. Cool air must circulate to keep food safe •reheat leftovers to at east 160 F or 70 C •freezing food can decrease flavour and texture •colder temp. slows down bacteria, doesn't stop is •

Clean

wash hands and surfaces often •wash your hands with hot soapy water before handling food •wash your cutting boards, dishes, utensils, and counter tops with soapy water after prepping each food item and before you go onto the next food •use plastic and non-porous cutting boards (not wood) •wash dish cloths often in the hot cycle of your washing machine

Preventing Falls

•keep floor clean, free from clutter (such as rugs) •Wipe up spills, spatters, peeling promptly •tie shoe laces properly •use a steady step stool to reach high shelves

Preventing Cuts

•keep knives sharp and use them properly •store knives in a safe place (e.g. using drawer dividers, knife block, etc.) •don't try to catch a falling knife •sweep up immediately •don't soak sharp objects

Accident Prevention for Children

•never leave young children alone in the kitchen, even for a few seconds •use safety latches on drawers/cabinets •model safe work habits •set up safe areas so they can help but always supervise them •don't let young children use knives or work near stoves

Safe Use of Kitchen Chemicals

•never transfer hazardous products to another container •never mix different chemical products •store chemicals away from food, heat, and where children can't reach them •substitute natural cleaners for chemical when possible

Using Electricity Safely

•never use an electrical appliance when your hands are wet or you are standing on a wet floor (electricity and water don't mix) •keep appliances away from water •avoid damage to electrical cords •use care with plugged in appliances •unplug appliances when not in use •use outlets properly

Danger Zone

•temperatures where bacteria grows most •between 40 F-140 F OR 4 C-60 C

General Safety

•tie back long hair, roll up sleeves, remove jewelry, tie apron tightly •focus on what you're doing •prevent clutter, close drawers/doors •use the right tool for the job •store heavy items on the low shelves

To put out a fire in an oven, microwave, or toaster oven...

•turn off and/or disconnect the appliance •keep the door closed until the fire is out •NEVER EVER CARRY A PAN WITH BURNING CONTENTS

Putting out Fires on the Stove top or in an Electric Skillet

•turn off heat and/or unplug appliances •cover the pan with a lid and/or pour salt or baking soda on the flames •NEVER POUR WATER ON A GREASE FIRE!

Stove and Microwave Safety

•use oven mitts-do not use a kitchen towel to take out hot items •when uncovering pots/pans, lift edge away from you to let steam out •keep pan handles turned towards the back or middle of the stove (inward) •keep flammable and plastic items away from the stove •arrange oven rack properly before you turn the oven on •stand to the side when you open the oven •don't reach into a hot oven, put out the rack first (not fully, just partially/halfway) •turn the stove off when finished •keep a fire extinguisher handy, and be sure everyone knows how to use it

Personal Hygiene

•wear clean clothes & a clean apron •spots and stains can contain harmful bacteria •wear rubber or plastic gloves if you have an open wound & wash gloves often •scrub hands immediately after using bathroom or blowing your nose •don't sneeze or cough into food •don't touch your body while working with food, if you do wash hands immediately