Kitchen & Food Safety

1. Kitchen & Food Safety Grade 8 Home Economics

2. Kitchen Safety

3. Roll up long sleeves, tie back long hair and remove loose clothing / jewelry that might get in the way or catch on something. • Wash your hands and dry them well. Wet hands can be slippery. • Keep cabinet doors and drawers closed so you won't bump into them. • Wipe up spills as soon as they happen. Wet spots can be slippery. Beforeyoubegin…

4. Make sure all pot handles are turned IN, (not over the edge of stove) • When working with pots on the stove, be sure to hold the handle while stirring to prevent the pot from slipping off the burner. • Don’t leave the kitchen with pots & pans cooking on the stove. Make sure to turn off burners as soon as you take the pot off. • Always use oven mitts to handle food on the stove or in the oven • Before leaving the kitchen, check that the oven and burners are all turned off Stove Top

5. Always pick up knives by their handle and do not point them at anyone. Be sure to only use a knife responsibly and carefully! • Don't put knives or other sharp objects in a sink full of water. Someone could reach in and get hurt. • Sharp knives should always be stored in a special drawer, rack or block. Do not keep sharp knives mixed in with other utensils. • Do not try and catch dropped knives. If you are working with or handling a knife and you drop it, step back and let it fall, don't try to catch it. This sounds elementary, but the instinct is to try and catch it, and that can be dangerous. KnifeSafety

6. Most kitchen fires start because of heating fat or oil. As oil gets hotter at first it smokes and if it gets too hot, it can burst into flames. • Do not try to carry the burning pan! • Never put water on it! • Know where the fire extinguishers are located! Fire & OilSafety

7. Turn off burner Put lid on pot Pour baking soda or salt over flames GreaseFire

8. Never stick a fork in a toaster to retrieve trapped toast – you may get shocking results. • Don’t go near electrical outlets with wet hands. • Make sure all wires, cords and plugs on your appliances are in good condition • Never overload kitchen outlets. • Unplug smaller appliances, when not in use. ElectricalSafety

9. Spot the Safetyhazards

10. Food Safety

11. Are you guilty of these 10 common Food safety mistakes, that cause over 48 million North Americans to get food poisoning EVERY YEAR!! Food Safety Mistakes…..

12. Never taste your food to check if it has spoiled. You can’t taste, see or even smell the bacteria that causes food poisoning, and tasting just a tiny bit of contaminated food can cause serious illness. Mistake #1: Tasting food to see if it’s still good 

13. Never let raw meat, poultry or seafood touch cooked meat or any ready-to-eat foods, as this can cause cross-contamination. Foodborne pathogens from the raw meat can easily spread to ready-to-eat foods and cause food poisoning, yet 24% of Americans report not properly separating these foods. Mistake #2: Putting cooked or ready-to-eat foods back on a plate that held raw meat 

14. Never thaw food on the counter. Harmful foodborne pathogens multiply rapidly when foods are in the danger zone – between 40°F and 140°F. Mistake #3: Thawing food on the counter 

15. Never wash raw meat or poultry because the water can easily spread bacteria to your sink, countertops and other kitchen surfaces. Mistake #4: Washing meat or poultry 

16. Don’t leave food out of the refrigerator for more than two hours or one hour if it is over 90°F outside. Illness-causing bacteria can grow rapidly when perishables are left in the danger zone—between 40°F and 140°F. Mistake #5: Letting food cool before putting it in the fridge 

17. Never eat any raw eggs because they may contain Salmonella or other harmful bacteria. Mistake #6: Eating raw cookie dough or batter (and other foods containing uncooked eggs) 

18. Never marinate meat, poultry or seafood on the counter or use the same marinade for raw meat and cooked food. If you marinate on the counter, harmful germs can multiple rapidly when left in the danger zone—between 40°F and 140°F. In addition, if you use the same marinade on raw and cooked meats, the harmful bacteria from the raw food can spread to the cooked food. Mistake #7: Marinating meat or seafood on the counter / using raw meat marinade on cooked food 

19. Cooked food is safe only after it’s been heated to a high enough internal temperature to kill harmful bacteria. In order to avoid eating undercooked foods, you must use a food thermometer – the only way to determine if cooked foods are safe to eat. Mistake #8: Undercooking pork or poultry (turkey or chicken).  

20. Illness-causing bacteria can survive in many places – including on your hands. Washing your hands the right way can stop the spread of these bacteria. Shockingly enough, only 40 percent of those surveyed wash their hands with soap and warm water for at least 20 seconds all of the time. Mistake #9: Not washing your hands before you eat.

21. Ironically, sponges, dishrags and items used to clean are some of the dirtiest tools in your kitchen. Sponges and dishrags can hold on to harmful foodborne pathogens and cause a serious health risk. Mistake #10: Not replacing sponges and dish rags 

22. Bacteria can easily spread around your kitchen and onto food, putting you at risk for food poisoning. To keep bacteria at bay, wash hands, surfaces, cutting boards, cooking utensils, dishes and produce.  Wash

23. Cross-contamination occurs when harmful bacteria are transferred to a food from another food or surface; for example, when juices from raw meat, poultry, seafood or eggs come into contact with ready-to-eat foods, such as bread or vegetables. When shopping, storing, cooking and eating, keep raw meat, poultry, seafood and eggs separate from ready-to-eat foods. Separate

24. Cooking foods to the safe minimum temperatures kills harmful bacteria that cause food poisoning. Don’t rely upon sight, taste or smell alone; a food thermometer is an very reliable way to ensure foods reach the proper temperature. Cook

25. Refrigerate foods quickly and at a proper temperature to slow the growth of illness-causing bacteria and prevent food poisoning. Use an appliance thermometer to ensure your refrigerator is set at or below 40°F and your freezer is at or below 0° Refrigerate

26. Go to homefoodsafety.org • Video: Preparing foods in 4 easy steps • Video: Refrigerator Organization • Video: How Do I…Maintaina Cutting board • Quiz: Quiz 1: Home Food Safety Tips Final review….