Kitchen Safety & Sanitation

For treating a minor burn, run under:

• Hot water

• Warm water

• Cool water

• Milk

When working in the kitchen:

• Hair must be up and an apron must be on mainly when you are cleaning

• Hair must be up and an apron must be on only while food is being prepared

• Hair must be up and an apron must be on for the entire lab

• Hair must be up and an apron must be on if you are wearing clothes you don’t want to get dirty

Smother fires with:

• Baking soda

• Wet Towel

• Salt

• All of the above

Your hands should be dry when handling electrical equipment to prevent:

• Damaging equipment

• Spreading bacteria

• Getting a shock

• Slipping

In order to prevent cuts:

• Keep knives sharp and choose a knife appropriate for the food to be cut

• Catch a falling knife so it doesn’t break

• Store knives in a drawer with other utensils

• Soak a dirty knife in a sudsy sink

Electrical appliances should be unplugged by pulling

• The cord

• The appliance

• The plug

To prevent electric shock

• Keep electric cords away from water

• Don’t plug many cords into the same outlet

• Make sure your hands are dry before plugging or unplugging

• All of the above

What action should you take first if someone falls?

• Do nothing, pretend you did not see them fall

• Do not alert an adult

• Call an ambulance

• Leave person on floor if anything seems to be broken and alert an adult

What is a food-borne illness?

• Sickness caused by eating food that contains a harmful substance.

• Sickness caused by eating healthy foods

• Caused by eating fast food

• Sickness caused by carbonated drinks

What are the Four Steps to Food Safety?

• Keep food raw, chill, clean

• Keep dirty, separate, don't cook, chill

• Clean, cook, chill, keep all foods together

• Clean, separate, cook, chill