Safety and Sanitation in the kitchen

Jump

Use a stepstool

Climb onto the counter top

have hair secured (tied, covered)

roll up long sleeves

have a clean, dry potholder handy

all of the above

stir with a metal spoon

use a dishtowel

use a dry potholder

place in freezer to cool

sharp knife, not a dull one

cutting board, not a counter

wooden spoon when stirring food over heat

all of the above

always wash hands before cooking

cover mouth and turn head away from food when coughing or sneezing

keep hands away from face and hair while cooking

all of the above

leave it, so you don’t get hurt

sweep with a broom and dust pan

pick it up with your fingers

kick it under the counter

60-100°F

100-140°F

41-135°F

40-250°C

….freeze it.”

…throw it out.”

...let it sit at room temperature.”

all of the above

clean as you go.

leave the dishes in a large pile for later.

stick your finger in the food to taste test it.

use whatever is handy to stir the hot soup.

leave out for 4 hours, cook from frozen, cut into small pieces

thaw in microwave, under cold running water, in refrigerator

let sit in a sink of hot water, sit on the counter, in refrigerator

set outside in garage, sit in a sink of hot water, let the dog lick it