Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Copy of FCS Kitchen Safety

No description

Breanne Wood

on 23 August 2016

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Copy of FCS Kitchen Safety

Kitchen Safety
Electrical Shock
General Safety Guidelines
•Do not let hair, jewelry, sleeves dangle – catch fire or get tangled in appliances.
•Keep your mind on what you’re doing.
•Prevent clutter – Clean up as you go and put things away.
•Close drawers and doors.
•Use the right tool for the job.
•Store heavy or bulky items on low shelves
Prevention & Rules
Keep floors clean
and free of clutter.
Wipe up spills
, spatters and peelings.
Eliminate other hazards, slippery throw rugs and damaged or worn flooring
Tie shoes, avoid long clothes, floppy slippers
Use a firm stepstool or ladder
instead of a chair.
Use a bib-skid backing on rugs.
First-Aid for Falls
Don’t move a person with broken bones unless necessary.
Call medical help if head aches, dizziness, vomiting, or speech impairment results from head injury.
Mild bruises/sprains need ice bag or cold water/cloths and elevation.
Keep knives sharp
and use properly.
Knifes should be kept in their own drawer
or knife rack for sharp cutting tools.
Don’t try to catch a falling knife
Don’t soak knives in sink or dishpan or water
Sweep up broken glass from the floor using broom and dustpan
Use wet paper towel instead of bare fingers
First aid for cuts -
Stop severe bleeding with the pressure of a thick cloth; get medical help.
Minor cuts – wash with soap and water, blot dry and bandage
Appliances save both time and work in the kitchen.
But, Appliances are a source of shock, burns and other injuries.
Read owner’s manual.
Water and electricity don’t mix
– cords
Avoid damage to electrical cords
– tugging on cord, stapling, or burn them.
Use outlets properly
– overloading polarized plugs 9one blade wider than other)
Use care with any plugged in appliance.
Watch for problems.
First aid for electrical shock –
Don’t touch person connected to electricity.
Turn off power, pull plug or pull person away with cloth loop.
Administer CPR if qualified and call medical help.
Hazardous Chemicals:
Cause burns, breathing difficulties and poisoning.
Read labels.
Never transfer hazardous products to another container.
Never mix different chemical products.
Never mix compounds such as bleach/ammonia.
Use charcoal/hibachi outside ONLY – gives off carbon monoxide.
Follow antidote directions in well ventilated area if poisoning occurs.
First aid for Poisons –
Call medical help and if possible use antidote on label.
If fumes, get person to well ventilated area.
Flush eyes with water
if irritated.
Every kitchen should have a fire extinguisher.
Turn off heat, cover pan or pour salt or baking soda on flames.
Never use water –
grease will spatter and burn.
Never attempt to carry a pan with burning contents –
Fire Dept. – go outside.
In case of fire:

Turn off appliance.
Use baking soda instead of water.
Use a fire extinguisher.
If clothing catches on fire, drop to the ground and roll.
Crawl on the ground to get out of smoke filled room.
First aid for Burns –
Cool it with cold water. NO ICE
/prolonged ice will freeze tissue.
Avoid ointments, grease and oil
(contributes to the cooking process of the burn).
Full transcript