Chapter 20 – Safety in the Kitchen
Chapter 20 – Safety in the Kitchen
I. Why do accidents happen?
A. Not knowing the proper way to work
B. Working too quickly
C. Poor preparation
II. Preventing Cuts
A. Cut away from your body
B. Do not point sharp objects at others
C. Do not catch a falling knife
D. Wash knives separately from dishes
E. Pick up broken glass first with a broom, then damp PAPER towels for small pieces
III. Electricity
A. Do not use with wet hands
B. Keep cords away from sink
C. Keep appliances in good condition
D. Pull on the plug not the cord
E. To get food out of a toaster
1. Unplug
2. Turn upside down
3. Shake
IV. Burns and Fires
A. Flammable – material that burns easily
B. Avoid baggy clothing
C. Use DRY potholders (wet potholders can cause steam burns)
D. Turn handles to the back of the stove
E. Lift pot lids away from you
F. Grease fire
-DO
• Turn off heat
• Pour on salt or baking soda (smother)
• Use a tight fitting lid to cover pan
• Leave if fire is out of control
-DON’T
• Pour on water
• Carry a burning pan to the sink
V. Falls
A. Wipe up spills right away
B. Use a ladder or stepstool
C. Use rugs with a nonskid back
VI. Poisoning
A. Four ways to enter body
* Drinking *Eating *Breathing *Skin
B. Read labels carefully
C. Do not mix cleaners together
D. Store cleaners away from food
E. Store in locked cabinet away from children
F. Poison Control Center for help
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