Safety in the Kitchen. Dress Code Handling Hots Knives Hand washing Sanitation Professional Behaviors

Transcription

1 Safety in the Kitchen Dress Code Handling Hots Knives Hand washing Sanitation Professional Behaviors

2 Safety and Sanitation Rules All students must follow these rules for the safety of all in the room.

3 Kitchen Chaos Consequence You will be removed from the activity. You will receive a zero. Depending on the error- maybe a visit to the office. You will rewrite the safety and sanitation rules, get a parent signature, and turn them into me before you are permitted to participate in the next activity.

4 Dress Code

5 Dress Code Aprons are worn correctly. Aprons are a sanitation tool. Your germs are kept off the food and the germs on the food are kept off you. Nothing is worn from your elbows down. Aprons are a fire safety tool. Tight fitting clothes prevent your clothes from catching fire.

6 Dress code. 2 Wear tight fitting clothing Long sleeves are pulled up to elbow. No baggie shirts, sweat shirts, or sweaters. No dragging pants or skirts- trip hazard. No dangling earrings, necklaces, or strings.

7 Dress code. 3 Nothing is worn from your elbows down: No watches No bracelets: rope, beads, or metal No rings.

8 Dress code. 4 Hair is pulled back or covered. Bring your own hair ties. You may wear a hat. Hats must control hair.

9 Handling Hots

10 Handling Hots Aprons are a fire safety tool. Tight fitting clothes prevent your clothes from catching fire. Nothing from the elbows down. Hair must be pulled back. Hair is very flammable.

11 Near the stovetop Stove top and the area next to the stove is always clear of Grease Food debris Towels (paper and cloth) Plastic bags, food wrappings Tools: spoons, spatulas, oven mitts, and pots & pans.

12 Stove Tops continued... 2 Procedures: 1) Clean up spills immediately. 2) Clean under the electric or gas elements and stove top. 3) Place stirring spoons on a small plate or spoon holder. 4) Keep children and animals away from the cooking area.

13 Handling of pots/sauce pans Handles are always pointing to the sides or toward the middle. Never over a burner! NO!!! NO!!!

14 Handling of pots/sauce pans 2 Non stick pans use plastic utensils. Metal pans use metal utensils.

15 Handling of pots/sauce pans. 3 Only use the setting HI to boil water. All other cooking activities will be on a lower temperature. Monitor all cooking activities! Cooking food at high temperatures leads to burning and wasting of food products.

16 Handling of pots/sauce pans. 4 Covered pots come to boil faster. Lids must fit the pot. To remove a lid, lift the lid away from you. Use a hot pad to handle the pot or pan.

17 Handling of pots/sauce pans. 5 Pots must fit the size of the element or burner: small with small; big with big NO!!!

18 Handling of pots/sauce pans. 6 1) Have mitts on. 2) Announce that you are moving. Say, HOT POT. 3) Pick up hot pot. 4) Move slowly to sink. 5) Drain a pot by pouring the water away from you. 6) Get close to the bottom the sink/strainer to avoid splash. HOT POT

19 Handling of pots/sauce pans. 7 Place hot pots on trivets, hot pads, or cutting boards. Never place a hot item directly on a counter or table. It will ruin the table or counter.

20 Emergencies Be Prepared Have a kitchen fire extinguisher near the cooking area. Burns are rinsed under cold water apply ice. If there is a fire drill, remove food from oven or stovetop and turn off oven/electric skillet/ stove top.

21 Grease Fire Cover grease fires with a lid. Suffocate a fire with baking soda or flour. Use a fire extinguisher. NEVER throw water on a grease fire.

22 Always monitor your cooking!!!!! The number one cause of all house fires is unattended cooking.

23 Safety near ovens Pre heat oven to correct temperature. Avoid spills by placing a cookie sheet under the casserole dish. Clean all spills- right away!!!

24 Microwave ovens are ovens too! Wear oven mitts. Cover all dishes; allow to vent. Use only microwaveable containers. Stir contents before serving. No metal; it will cause a fire!! No heating baby bottles directly in microwave.

25 When opening oven door Use hot pads State Hot Oven or Door Open. Squarely face the oven door. Pull out rack prior to placing food on it. Pull out rack prior to removing food from it. Quickly yet safely close door.

26 Keep Children and animals away from cooking area! Never a laughing matter.

27 Knife Use and Safety

28 What is a knife? It is a lever. There is more power with more distance from fulcrum. Cutting area of knife Fulcrum is the end point of lever.

29 What is a knife?.. 2 It is a wedge. It is thin at edge and thicker at top. We cut using the thin edge.

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31 Knife Handling Select the correct knife for the job. Paring knife for cutting small food. Pizza knife for cutting by rolling on top of food. Peeler for removing skin of fruit or vegetable.

32 Chef s Knife The chef s knife is the most used knife in a professional kitchen. It looks like a triangle with a slight bow in it.

33 Knife storage Store knives: tip facing interior of drawer all facing one direction in the drawer Always use a cutting board. It is best to use a plastic sanitation board rather than wooden.

34 Cleaning a knife. Never drop a knife into wash water! Why?? Because, you can t see the knife and the person cleaning will get cut. Place dirty knives on the counter. The person cleaning will hold the knife as he/she cleans it.

35 Cleaning a knife... 2 Clean a knife from the blunt side or spine. Dry a knife from the blunt side or spine.

36 Transporting a knife When you have to move with a knife: keep the knife next to your leg, pointing down, sharp side facing back announce, Sharp or Knife.

37 Knife Handling Tip on board Tip Rock technique for chopping. Cut away from you. Curl finger tips under.

38 Handling round or odd-shaped foods Make a cut down round foods, then place the flat part on the cutting boardthen cut. Place hand over the knife while supporting food.

39 Why is a dull knife dangerous? #1 It will not cut, it mashes the food. The knife most likely will slip off the food. #2 It requires multiple attemptsthus increasing the chance of getting cut. #3 You will be tempted to hold the food incorrectly thus increasing the chance of getting cut. #4 You will use too much pressure.

40 Hand washing

41 Take time to stay healthy Hand washing the single most important procedure for preventing the spread of biological contamination. 41

42 Wet your hands with warm, running water, and apply liquid soap or use clean bar soap. Lather well. Rub your hands vigorously together for at least 15 to 20 seconds. Sing Happy Birthday two times. Scrub all surfaces, including the backs of your hands, wrists, between your fingers and under your fingernails. Rinse hands completely. Dry your hands with a clean or disposable towel. Use a towel to turn off the faucet. 42

43 Sanitation

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45 You must change your habits!! Stop these. Nail biting hands in mouth Picking the nose Hands on face Cover your cough! Sneeze in sleeve. Playing with hair 45

46 Sanitation practices that prevent disease Keep cold Proper clothing Cook Keep hot Throw out No cross contamination Wash Hand washing 46

47 Cross Contamination A knife and a cutting board are a team with one purpose. Separate boards/knives for the following: Veggies and fruits together Cheese alone Meats alone

48 Place leftovers quickly into the refrigerator. Label and date foods in freezer. Write period and group number. Reusable plastic or glass lids. DO NOT reused foil or plastic wrap. Hot foods need to stay hot. Cold foods need to stay 48 cold.

49 Refrigerator s temperature should be 40 degrees or lower. Top freezer s temperature should be 0 degrees or lower. These temperature DO NOT kill bacteria just slow growth. Eggs should be stored in original cartons on an interior shelf- never the door. Cover all foods in refrigerator and freezer. Worksheet Activity C & D Master

50 Tips for Preparing Safe Food Thaw in refrigerator Foods should not be served longer than two hours at room temperature. Internal temperature indicates that the meat is cooked. Separate plates for raw and cooked. Brush grill sauces on cooked side to avoid cross contamination to brush. NEVER eat raw or undercooked eggs. Danger of salmonella 50

51 Tips for Buying Safe Foods Check expiration dates Fresh, firm, fragrant fruit/veggies No dented, rusty cans No leaking packaging Meats/Fish good color, fresh odor, no ammonia smell Bag foods to avoid cross contamination Avoid frozen items with heavy frost on them Buy cold or frozen items last to avoid warming Meats need USDA inspection stamp Store should have good food handling practices 51

52 Cleaning Surfaces 1) Clear all food/debris off the surface 2) With dish cloth or sponge, clean with soap and water 3) Spray sanitation solution on the surface. 4) Clean with a paper towel. 5) Dispose of the paper towel in the garbage. - Dish clothes and sponges should be recycled often. - When not in use, dry thoroughly. 52

53 Professional Behaviors

54 Movement in the Kitchen Clear the area prior to beginning Have all your supplies ready Walk Floor is clean and clear of obstacles School supplies are not near food production or food consumption. No horseplay

55 Job Rotation Know your number in your group. Check the chart prior to the cooking day. Help!!