KITCHEN SAFETY

PREVENTING ACCIDENTS IN THE KITCHEN

• If a knife falls, let it drop and back away
• Keep a fire extuinguisher near
• Tie your hair back while cooking
• Don't wear loose sleeves

HANDLING CHEMICALS (THINGS YOU SHOULD DO)

• Keep the room ventilated when handling them
• do NOT mix chemicals together, ever.

USING ELECTRICITY SAFETLY

• Keep electronics away from water
• Do not staple or cut chords
• Keep them away from the stove

PUTTING OUT FIRES (ON STOVES)

• You should never throw water on a grease fire
• Like ever
• The best way is to smother it.

KEEPING FOODS SAFE

PEOPLE MORE VULNERBALE TO ILLNESSES (FOOD BORNE)

• Infants & young children
• The elderly
• People infected with diseases
• Older adults
• The young

BACTERIA

• Salmonella Usually Found in raw meat, poultry, and eggs.
• Botulism is the most deadly of them all

DANGER ZONE

• The temperature in which bacteria grows rapidly
• 40 - 140 degrees

CROSS CONTAMINATION

• The spread of harmful bacteria from one food to another
• Prevention:
• Always wash your hands after handling food.
• Seperate raw foods and vegtables. Chop them on seperate boards.
• Use hot, soapy water when washing your hands/the counter/cutting boards.

COOKING OR FREEZING?

• Cooking your food at a very high temperature will kill most bacteria
• Freezing your food stops it all together. It doesnt go away.
• It is literally frozen, not moving or dying.
• Cooking is your safest option.

THAWING FOOD SAFELY

• You can microwave it (cook it immediatly after)
• Thaw it in the fridge (safest way)
• Defrost meat in cold water

LEFTOVERS

• When food is fully cooled place it in the fridge
• You can keep leftovers for 3-4 days.
• After that, toss it.

VOCABULARY

• Botulism:deadliest disease that forms on inproperly canned foods (F.B.I)
• E.coli: disease you can get from undercooked meat, unpasterized milk, etc.
• Salmonella: grows on raw meat, dairy, and poultry.
• Bacteria:single or doubled organisms that is sometimes deadly.
• Toxins: poisonous substances produced by organisms or bacteria

VOCAB CONT.

• Two hour rule: refrigerate perishable foods so total room temp. time is less than 2 hours
• Perishable food: foods that are likely to spoil if not handled correctly
• Thaw law: the best way is to thaw something is in the fridge