FOOD AND KITCHEN SAFETY Flashcards
anyone who eats food prepared in your _________ or in a ____________ establishment has the right to expect safe food in a safe environment (physical safety and food safety)
Home
Foodservice
An accident
Something preventable
Take a couple sec of potential dangers and there should be no accident
If you are questioning the safety of something… __________ and _________ the situation. Ask teacher
STOP
ASSESSS
hazards in the kitchen:
Knife
Stove/oven
Fire
Chemical safety
Slips and trips
Lifting
Electrical safety
Knife safety
The position of your hand in a claw (curl fingers and tuck thumb) - prevents cuts
Sharp knifes better than dull; you exert less force and more control.
Sharp knifes slice and heal quicker
Dull knifes rip and take long to heal
Anchored cuter boards
Damp towel to prevent slipping
Wash knifes ____________
Separately
Do not let knifes _________ while soaking in soapy water
Hide
How to carry a knife
Point down - slightly away from body
Only use for intended purpose
T/F when a knife falls, try to catch
No don’t catch it
Preventing cuts
Use equipment with blades carefully
Do not put anything into a blender to stir ingridents/scrap sides
HANDS OUT OF THE MIXING BOWL
CAUSES OF CUTS
edges of tin/aluminum cans “sneaky cuts”
Sweat up large princes of broken glass in clearly markers containers
— use a wet paper towel to wipe counter and floors for small fragments (ask for assistance)
CHEMICAL HAZARDS:
physical
Flammable
Explosive
Reactive to air and water
Stored under pressure - burns
CHEMICAL HAZARDS:
health
Short or long term injuries/illnesses
May be toxic
Posionous
Carcinogenic (cancer)
Corrosive (dissolved material/eat away)
each chemical in a foodservice opp must have a
Material Safety data sheet
- first aid
- procedures for handling
- manufacture info
ex. Ammonia (windex), chorine bleach (javex), disinfectants (Lysol) - NEVER MIX TWO TOGETHER BC IT CAN CAUSE TOXIC LETHAL GASES
FIRE HAZARDS: classes
Class A: wood/paper/fabric
Class B: flammable liquids/gasses/grease
Class C: electrical equipment and circuits
Portable fire extinguishers are marked…
A/B/C or a combination
All cooking fats have a
Smoke point
Flash point
If oil is smoking u cannot add something with moisture, MUST SMOTHER WITH CLASSB FIRE EXTINGUISHER DO NOT ADD WATER
cover pan with lid or add salt/baking Soda to cut off oxygen
AVOID BURNS
- use caution when opening oven door and burst of heat comes out
- Wrap a dry folded kitchen towel around pot handles before removing them from a stove
- be aware of adding things to hot pan bc hot fat can splash
- reaching over pot or kettle can cause brim from steam
DONT PUT HANDS IN OVENS OR HOT EQUIPMENT TO CHECK IF FOOD IS READY
FIRST AID
burns
1st degree: redness and tenderness - sunburn
2nd degree: burns go deeper into skin and will form blisters
To treat both - submerge in cold water for 10-15 min to limit skin damage
Why should I not break blisters
They form to pretext damaged skinn underneath. The water inside is a saline solution to help prevent infection
Aloe plant can sooth damaged skin
Loosely badage area but allow air to help heal
DO NOT APPLY OINTMENTS
allow minor cuts to bleed to wash germs out of wound
Rise cold water or apply pressure to stop bleeding (antiseptic/bandage)
Stitches may be needed for further bleeding
SLIPS/TRIPS/FALLS
Keep area clear
Be aware of weather implications
BE AURE TO WIPE SPILLS OR GREASE ON FLOOR- number 1 cause of slips
Or peelings bc they are slippery
Use step ladder for over the head unreachable items
