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Class/lab Safety

This guide provides crucial safety tips for working in the kitchen, focusing on stoves, microwaves, and other hot appliances. Always assume stovetops are hot and be cautious with microwaved food that may not visibly show heat. Use oven mitts instead of towels to avoid burns from hot items. Remember to handle sharp objects with care, keeping fingers tucked and pointing knives downward. If accidents occur, know first aid for burns and cuts, including cold water treatment and applying pressure. Always communicate any concerns or questions about kitchen safety.

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Class/lab Safety

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  1. Class/lab Safety

  2. Stoves, microwaves, and other hot things • Assume stovetop is hot • “Hot pan!” • Microwaved food doesn’t always look hot • Use oven mitts not towels • Glue guns and irons are hot too • If unfamiliar with gas range, ASK FOR HELP!

  3. First aid for burns • Immediate: Cold Running Water • Long-term: Aloe vera, spray, or gel • Always tell me!

  4. Knives, scissors, and other sharp things • Sharp knives are safer than dull ones • Tuck fingertips • Let it fall • Point knives downward • Use a board when possible • Never put in water

  5. First aid for cuts • Apply direct pressure NOW • Band-aid wrapped tightly • Deep cuts may require stitches • Always tell me!

  6. Other Accidents • Always tell me!!! • Electricity and water • Unplug before cleaning with damp cloth • Never turn on empty microwave • Use oven mitts to take things out of microwave

  7. Emergency Procedures F I R E

  8. Emergency Procedures W E A T H E r

  9. Emergency Procedures I N T R U D E r

  10. What questions do you have?

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