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Kitchen/Lab Safety!

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Mary Chenault

on 24 October 2013

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Transcript of Kitchen/Lab Safety!

In The Kitchen/Lab

Cooking with your friends at school can be lots of fun; designing, preparing, eating and evaluating your recipes.


Kitchens can be dangerous,
so take care, clean up as you go and enjoy the cooking experience.
Why should I be concerned about kitchen safety?
The kitchen is a dangerous place. Not only are you working with hot surfaces, and boiling liquid, but you're handling sharp knives and utensils that can injure you in a second. So let's learn how to stay safe in the kitchen.
Let's look at lab safety into three main areas
Personal hygiene
Safe work hygiene
Food hygiene
Safety and hygiene are very important in the food tech room.
Food safety means ensuring you and your cooking space are safe from risk and hazards.
Food hygiene means ensuring you prepare, cook and clean in a way that is healthy and does not cause food contamination.
Good personal hygiene is important to prevent risk of food poisoning.
Tie back long hair
- Stops hair dangling in food;
- Prevents hair from landing in food;
- Prevent hair from being caught in equipment;
- If possible wear a hair net
Wear an apron
- Stops your clothes from getting dirty;
- Prevents dirt from your clothes touching food.
- Stops your jewelery & jackets from getting dirty;
- Prevents dirt from your jewelry's touching food;
- Stops jewelery & jackets being mixed into food.
Remove jewelery & jackets
Wash hands
- Wash hands thoroughly, with hot soapy water
- Helps to remove dirt and microbes
- Need to wash hands before, during and after cooking
- Wash hands after going to the toilet, blowing your nose or handling waste
Be aware of and remove potential Lab Hazards!
What is a hazard?
A hazard is something that could cause you
or someone else an injury or illness
For example
Frayed cords
Saucepan handle
Saucepan handle should not hang over edge of stove
Must be reported to the teacher
Removing cord from power source
Never! Remove a cord like
< this
Oil/Fat Fire
Call the teacher immediately and smother the flame with a pan lid!
Microwave Safety
- Do NOT place any metal bowls, foil or utensils in the microwave. The metal could cause sparks that can start a fire
Oven Gloves
If your oven mitt is wet or has holes in it, don’t use it – you will get burnt. As the holes will allow heat to pass through – and burn you! Be safe and be smart.
Knife Safety
- Never leave a knife in a sink of soapy water.
- While carrying the knife, make sure that the knife is pointed down.
Name and explain 4 other

hazards in the kitchen.
How can you prevent these from occurring?
- NEVER turn a microwave on with no food in it.
Do not leave food uncovered
< It can lead to food spoilage
Choosing a chopping board
Blue = Seafood

Brown= Cooked Meats

White = Dairy & Bakery

Red = Raw Red Meats

Yellow= Raw Chicken

Green = Fruit & Vegetables
Each chopping board is used for a different purpose:
The 'Temperature
Danger Zone'
- Food poisoning is caused by the growth of bacteria in food.
- When high risk foods such as meat, poultry, eggs and dairy products, are left to sit in the “temperature danger zone” (between 5° C and 60° C) the bacteria rapidly multiplies
Look at the image and identify the
you see.

Watch the next video clip and write down any kitchen safety issues or hazards you see.
Full transcript