LECTURE NOTES
Basic Safety Rules for the Kitchen
1.
Keep paper and cloth away from the Burners.
Examples: recipes, towels, potholders, long sleeves.
2.
Do not reach across an open flame.
3. When frying or broiling keep heat low enough to prevent grease fires.
4. If cloth or paper catches fire, smother the flames with water.
5.
Grease fires: a. turn off source of fire or remove pan from fire; b. smother
flames with a lid, baking soda or salt.
DO NOT USE WATER, it will spread the flames.
6. If your clothing catches on fire…STOP, DROP
and ROLL. Do Not Run. Douse with cool water from the sink if possible.
7. Wear plain simple clothing in the kitchen. No jackets or bulky garments.
8. Always wear an apron and a hat or hair net.
9. Be sure handles on pots and pans are attached tightly.
10. Keep handles of pots and pans turned away from front of range (stove) to avoid being bumped and spilled.
11. Never pour water into a frying pan with hot oil. It will splatter and burn you or your neighbor.
12. Slide food into a pan with hot oil to prevent splattering. Dry off potatoes and other vegetables before frying.
13. Use long handled utensils when cooking. Do not leave them in the pot or pan, they will get too HOT.
14. Use dry towels or well padded dry potholders to lift pots or pans. Never use one that is damp or wet. Even a small spot can give you a steam burn.
15. Use tongs or a spider strainer, not fingers to remove food from hot water, oven or deep fat fryer.
16. Do not over fill sauce pans or other cookware as they could spill over.
17. Keep knives sharp. A dull knife will cut you faster than a sharp one.
18. Wash knives separately and put them away. Never drop a knife in a sink with other dishes. It is an accident waiting to happen.
19. Cut foods on a cutting board, not on table or in the air. Curl your fingers when you are cutting food.
20. Hold knife at your side when walking with it to your work area or the sink.
21. Never pry open jar lids with a knife or scissors. Use a rubber glove or release pressure with a can opener.
22. Keep the kitchen work area clear of all backpacks and purses, etc.
23. Do not permit electrical connections to get wet.
24. Never put a hot pot or pan on the metal work table, someone could be badly burned. Instead place hot item on a wood cutting board.
25. Hold the plug, not the cord, when disconnecting equipment.
26. Never stretch a cord from an appliance across an open area where someone might trip or run into it.
27. Never close oven with your feet.
28. Hands are to be dry before handling electrical equipment, turning on switches or pulling plugs from outlets.
29. Wash hands before handling food, after blowing your nose or touching your face. Put your apron then hat on before you enter the kitchen.
30. Food should always be tasted several times during the cooking process. Use a clean spoon each time you taste test. Never put a spoon that has been in your mouth back into the food.
31. Keep table and counter tops clean and neat to make preparation easy and safe.
32. Wipe all food off dishes, pots and pans.
33. Place scraped dishes etc. in soapy wash bin, rinse then sanitize. Air dry or wipe with clean towel.
34. Paper towels are for drying your hands.
35. Store foods correctly to avoid spoilage; cover and label everything.