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.


Kitchen Tools & Equipment Safety

No description

Lesa Ramadhan

on 25 September 2012

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Kitchen Tools & Equipment Safety

We will analyze about Kitchen Tools & Equipment safety.
Kitchen Tools & Equipment Safety 1. Whats are Kitchen Tools & Equipment?
2. What is “safety”?
3. Kind of Tools & Equipment in Kitchen
4. What’s the relation between Kitchen, Tools & Equipment, and also Safety?
5. What’s the Impact point to keep the safety about Tools & equipmant that used in Kitchen?
A kitchen is a room or part of a room used for cooking and food preparation.
a modern residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher and other electric appliances. The main function of a kitchen is cooking or preparing food but it may also be used for dining, food storage, entertaining, dishwashing and laundry.

Tool is any physical item that can be used to achieve a goal, especially if the item is not consumed in the process. Informally the word is also used to describe a procedure or process with a specific purpose, Tools that are used in particular fields or activities may have different designations such as "instrument", "utensil", "implement", "machine", or "apparatus". In Kitchen, “Tool” can be revered to such a small utensils that easy to handle, movable, and easy to use.

The Equipment in Kitchen usually Classified as “Heavy Tools”, not same as “Tools” because Equipment has a large Apearance, unmovable and already placed in the right place inside due kitchen standard design 1. What is Kitchen Tools & Equipment? Safety is the state of being "safe" , the condition of being protected against physical, social, spiritual, financial, political, emotional, occupational, psychological, educational or other types or consequences of failure, damage, error, accidents, harm or any other event which could be considered non-desirable.
Tools can be revered to the Kitchen Utensils which are small and easy to handle, in other word the “Tools” are any of Kitchen Utensils that have small appearance and easy to use.
Kind of Tools & Equipment in Kitchen In any Kitchen there always be Tools & Equipment, let says it as ‘utensils’ for both of them. the kitchen need Utensils for worker to “playing” in there, there won’t be any kitchen without utensils, larger Kitchen usually have many Utensils in it.

Its necessary for Kitchen to have standard issue for Utensils safety, Anyone who spends time in a kitchen should learn the safety rules that apply to the equipment he or she will be using. Cuts and burns can be avoided by learning how to use tools and appliances properly and safely. Keep yourself safe in the kitchen by being aware of safety precautions and practicing them every time you cook.
4. The relation between Kitchen, Tools & Equipment, and also safety 2. What is “safety”? Knife, Pot, Pan, Spatula, Spider, Ladle, Cutting Board, any kind of utensil which easy to handle, can be moved, and also small. Kind of Kitchen Tools : Equipment in Kitchen usually Classified as “Heavy Utensils”, not same as “Tools” because Equipment has a large Apearance, unmovable and already placed in the right place inside due kitchen standard design placement.
Kind of Kitchen Equipment :

Stove, Oven, Salamander (used for Gratinate), Working Table (categorized as Equipment), Aboyeur (Dish Heat Keeper), Griller, Griddle, Steamer, Chiller & Freezer (Reach in & Walk In Included), any kind of Utensil which can be used in Kitchen but can’t be moved and has large appearance.

Small Appliances : Coffee Maker, Mixer, Blender, Microwave, etc.
Stoves : Care must be taken when using a stove because of the intense heat it can produce, both on the cooktop and inside the oven. Match pots and pans to the size of the burner and turn handles away from you while in use, When frying foods, use only as much oil as you need to completely submerge the item being fried, and leave plenty of room for the food that is being cooked so that the displacement caused by adding food doesn't cause the oil to spill over the top of the pot. Be very careful when adding frozen foods to hot oil--their ice crystals can cause a violent bubbling in hot oil, and could result in oil spilling under the burner, potentially causing a grease fire.
Stoves : Vent smoke and cooking steam through the range hood, and be sure to remove its filter and wash it regularly to reduce grease build-up, which can catch fire. Stoves : Do not use a wet pot holder or dish cloth to remove items from the oven--these conduct heat instantaneously and can cause severe steam burns. Watch broiling foods carefully to ensure they do not burn or burst into flame from their proximity to the intense heat source. Clean up spills in the oven as soon as it is cool. Remove foods from the oven carefully to avoid spilling hot food.
Small Appliances : Small appliances such as microwaves, food processors, blenders, toasters, toaster ovens and coffee pots should have short cords. Always plug these appliances in near an outlet rather than connecting them to an extension cord. Observe all manufacturer warnings.
Small Appliances : For Example be sure to unplug a coffee pot when you are finished consuming it for the day--coffee left over a burner turns into a very thick residue in the bottom of the carafe. Never reuse a carafe after this has happened--the carafe could shatter next time the pot is full, causing burns or cuts.
Small Appliances : Check to ensure any plates or containers you place in the microwave are microwave-safe. When heating liquids in the microwave, retrieve them very carefully and stir them with a long-handled utensil to be sure no bubbling over will occur. Poke holes in potatoes before microwaving them to allow steam to escape; failing to do this can result in an exploded potato and a nasty burn
(cc) image by nuonsolarteam on Flickr Point Away. When you are using a knife, don't cut toward you or your fingers. Pay a lot of attention to where the edge of your sharp blade is pointing, and make sure it can not get you if you slip a bit.
Don't leave sharp knives loose in a drawer. Banging around in a drawer ruin the good sharp edge on your knives, and can be dangerous if someone reaches into the drawer .
Do not try and catch dropped knives. If you are working with or handling a knife and you drop it, step back and let it fall, don't try to catch it. This sounds elementary, but the instinct is to try and catch it, and that can be dangerous.
Do not put knives in the sink. If you have a dirty knife, don't put it in the dishwater as it will not be visible and will cause cuts. Wash the knives separately.
Knives : Sharp knives are actually less dangerous than dull ones, because a sharp knife will glide through the meat or vegetable you are chopping, but you will be tempted to force a dull knife to accomplish the same task--keep knives honed. & Put knives down safely. When you are working with a knife, and you lay it down, don't lay it down with the blade pointing up an make sure it is away from the surface edge
2002 March (cc) image by jantik on Flickr Cutting Boards and Other Kitchen Surfaces : 1st Maintain two separate cutting boards: one for meats and the other for fruits and vegetables. Meat juices can contain bacteria that may contaminate other foods if you cut up meat on the same board where you prepare salads. Meat juices can also be absorbed into wood cutting boards--consider using plastic cutting boards for meats and disinfect them with a tablespoon of bleach in a gallon of water periodically or run them through the dishwasher.
2nd Disinfect countertops and sinks regularly, especially after raw meats have come in contact with them. Be sure to wipe up spills of meat juices in the refrigerator to avoid contamination of other foods as well The Importance Point to keeping the safety rules about Utensils in Kitchen that, you could minimized harm and accident occurred in Kitchen. Always read the safety standard in Kitchen, note that different kitchen has different safety regulation.
Always maintain all of the utensils, because the maintained utensils can minimized accident occurred to you.
Keep your mind cool and calm if something happen, for example if there’s a fire. Always known where the first aid and safety equipment placed in kitchen, and don’t ever to take care of it alone if you’re not an expert, call the authorities staff if something happen as soon as possible.
5. Impact point to keep the safety about Tools & Equipmant that used in Kitchen It's always a good idea to keep a cleaning check list and record each piece of equipment as it has been cleaned. This means things that may not be cleaned everyday. Some items must be cleaned and sanitized after each use, but things like the walk-in coolers, refrigerators, standing mixers, stoves, ovens, just to name a few, may be cleaned periodically.
For instance, the refrigerator may be cleaned once a month and that may be the same day each month. This would be on your cleaning check list and it will tell you how often it is to be cleaned. Meat slicers, toasters, grills, stove tops and hot food tables must be cleaned thoroughly after each use. This would also be on your cleaning check list. It is beneficial to have such a list available, whether it be a formal document or just written on a calendar that is in plain view.
Other Hazards to Look Out For In the food service industry, safe job procedures are necessary. There are so many pieces of food machinery in our workplaces that caution is a must. People react differently to the same environment because of physical, mental or emotional changes.
All machines have an ON/OFF switch. Make sure you know where it is.
Unplug equipment if possible when not in use. Proper training in the safe operation of vertical mixers is necessary since adequate guarding may not always be possible. Take care and be aware.
Powered or hand operated slicers are potentially the most hazardous of any kitchen equipment: be aware of what you are doing at all times.
When opening an upright steamer, use the door as a shield to prevent scalding and stand back.
Use carts to transport heavy items or several items: this will prevent overloading and secure safe transportation of the items.
When handling broken glass or china, never use your bare hands. Sweep it up with a broom and put it in the proper container to prevent someone else from getting cut.
Do not wear loose fitting clothing when operating equipment to avoid getting an article caught in the piece of equipment.
Never scoop ice from an ice machine with a glass or glass container. Use the scoop: that is what it's made for. Can you imagine what would happen if a glass broke in an ice machine?
Care should be taken to not overload equipment. If the piece is overloaded, it may cause overheating or malfunctioning which in turn may cause personal injury and damage to the equipment.

Do not leave things on the floor that do not belong there. Someone may trip and fall over them. Put things where they belong.
Always use appropriate pot holders or oven mitts when handling hot utensils. Dish cloths or dish towels are not suitable and may cause burns.
If a machine is not working put a tag or note on it to prevent someone else from using it and being injured.
Some tips on being safe: All electrical equipment must be grounded: it doesn't take much for an electrical shock to occur. Operating instructions should be clearly visible near each piece of equipment.
Last but not least, Keep floors clean, dry and free of obstruction and debris. This will prevent slips and falls.
Full transcript