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General Safety Guidelines
Don’t let hair, jewelry or sleeves dangle. They could catch fire or get tangled in appliances.
Stay focused on what you’re doing! Prevent clutter. Clean up and put
things away as you go. Close cupboard doors and drawers. Use the right tool for the job.
Preventing Falls
Wipe up spills immediately!
Keep shoes tied and avoid dragging pant legs.
First Aid for Falls: Don’t move a person
with potentially broken bones unless necessary.
Call for medical help if person experiences headaches, dizziness, vomiting or speech impairment from a head injury.
Preventing Cuts
Use knives properly. Never try to catch a
falling knife. Don’t soak knives in
soap-filled water. Never pick up
broken glass with your hands. Always use a broom & dustpan.
First Aid for Cuts:
For severe bleeding, apply pressure with a thick cloth.
For minor cuts, wash with soap and water, blot dry and bandage.
Ouch!
The Consumer Product Safety Commission
estimates over 137,000 people receive hospital treatment due to
kitchen knife injuries each
year!
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Electrical Safety
Read the owner’s manual and focus on what you’re doing!
Water and electricity don’t mix! Avoid damaging, tugging on or
burning electrical cords. Do not overload electrical outlets. Watch for cord/appliance wear
and tear.
First Aid for Electrical Shock
Don’t touch person connected to electricity.
Turn off power, pull plug or pull person away using a cloth loop.
Administer CPR if qualified.
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Preventing Fires
Every kitchen should be equipped with a fire extinguisher.
(We have 3!!) Use potholders, not towels.
The only things on your stovetop should be pots and pans.
In Case of Fire
Turn off appliance. Use baking soda,
NOT water. Use a fire
extinguisher. If clothing catches
fire, stop, drop and roll!
Crawl on the ground to get out of a smoke-filled room.
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Preventing Burns
Turn handles of pots and pans inward so they won’t be knocked off.
Use thick, dry potholders Remove pan lids away from you to
avoid steam burns. Pat dry food before placing it in hot oil Use tongs to remove food from or turn
food in hot water or oil.First Aid for Burns:
Cool burns with cold water and ice.
Preventing Poisoning
Keep household cleaners and other poisons in their original containers.
Read all label warnings and directions. Follow them exactly.
Store chemicals out of the reach of children and away from food.
Don’t mix household chemicals together as they may cause toxic chemical reactions.
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First Aid for Choking
Perform Heimlich Maneuver.
Perform CPR if person has stopped breathing and heartbeat has stopped.
If person can speak, cough or breath, do not perform Heimlich or CPR.
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Microwave Safety
Use potholders to remove food containers.
Remove lids and plastic wrap carefully to avoid steam burns.
Distribute heat by stirring microwaved foods before serving.
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Sanitation Procedures
Wear a clean apron Pull hair back Avoid working with food if you have an
open wound on your hand Wash hands with soap before
beginning Avoid touching your hair, skin and face Wash hands often! QuickTime™ and aTIFF (Uncompressed) decompressorare needed to see this picture.
Sanitation Procedures
Be sure to use clean dishtowels and potholders
Wipe countertops down before beginning as well as after completing the lab
Use hot, soapy water for washing dishes
Use a clean spoon every time you taste food
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Sanitation Procedures
After handling raw meat, scrub all areas and utensils with hot, soapy water
If possible, use a utensil, not your hands Avoid cross-contamination Avoid the danger zone (40°-140°) Cover leftovers and store them in the
refrigerator immediately
Danger Zone
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165°F = Poultry, Casseroles & Leftovers
160°F = Ground Meats & Egg Dishes
145°F = Beef, Lamb, Veal & Seafood
140°F = Hold Hot Food
40°F - 140°F = DANGER ZONE!
40°F = Refrigerator Temperatures
0°F = Freezer Temperatures