Safety and

Sanitation
What you need to know to be safe in the
FACS classroom.

Objectives
Define safety rule
Identify general safety guidelines
List 6 ways to prevent kitchen accidents
Explain the importance of cleanliness in the
kitchen
Describe safe food practices
Examine proper food temperatures
Examine common foodbourne illnesses

TERMS
CPR

Spore

Heimlich maneuver

Food Safety

Polarized plug

Sanitation

Contaminant

Personal Hygiene

Food borne illness

20 second scrub

Microorganism

Cross contamination

Toxin

Internal temperature

What is a safety
rule?
Best defined as a specific statement
about the behavior allowed or not
allowed in a given set of circumstances.
Federal law requires safety training
before workers or students enter the
work area.

General Safety
rules to follow
Proper protective wear
should be worn before
entering the work area
to work.

If you see something

that looks dangerous,
tell the teacher
immediately.

When picking up a
heavy object always
bend at the knees
while keeping your
back straight.

Clean up any spills at

once.

Any accident, injury, or

emergency should be
reported immediately
to the teacher.

Horseplay is considered
the number one cause of
injury in the classroom
and should be avoided

Keep floors and aisles

clear of equipment and
chemicals.

Kitchen Safety

Kitchen basics
Focus on what you are doing, especially when
you are cutting, cooking or using appliances.
Dress for safety. Tie hair back, no loose sleeves,
and keep apron strings tied.
Use the right tool for the job. Use all equipment
safely.
Close drawers completely to avoid bumps,
bruises and cuts.
Store large pots and pans and other bulky items
on low shelves.
Control clutter. Put all items back as soon as
finished.

Preventing Falls
A common cause of
household injuries

Wipe up spills and

spatters right away.

Wear snug shoes

without trailing
shoelaces

Use a sturdy step

stool to reach high
shelves rather than
a chair, box, or stool.

Sharp Edges

Prevention Tips
Store knives in a divided
drawer, knife block or
rack.

Dry knives by wiping them

carefully, with the blade
pointed away from you.

Learn when and how to

use different types of
knives, so you use the
right knife for the job.

Keep fingers away from

rough surfaces, slicing
edges, and rotating beaters.

Always use a cutting

board when cutting.

Sweep up broken items

right away with broom and
dustpan.

Do not soak knives in a

sink or dishpan.

Use wet paper towel to pick

up small pieces instead of
fingers.

Take extra care when

cleaning knives.

Seal broken pieces in a bag

and place in waste basket.

Fires and Burns

Cook top safety

Through cleaning prevents grease and bits of
food from building up in burners, ovens, range
hoods, and toasters which prevent fires.
Use cookware that is in good condition.
Handle cookware with dry potholders or oven
mitts.
Turn handles of pans toward the back or
center of the range
To remove lid, lift the far edge first (away from
you)

Continued
Turn off burners before reaching over
them.
Keep flammable items away from heat
and flame.
Use only heat proof utensils when
cooking

Oven Safety
Arrange racks before
turning oven on.

Turn oven off right

after using.

Stand to the side

when opening hot
oven.

Clean spills and crumbs

after oven has cooled.

Use a potholder. Pull

oven rack a little first,
then lift the pan

When using a gas

range, if you smell gas,
check the pilot light
first.

If a fire starts
Turn off burner if the fire is on a cook
top.
Unplug cord if it is an electric skillet,
toaster, or other small appliance.
Turn off heat if in the oven. Keep door
closed until fire dies out.
Smother with lid, pan, salt or baking
soda.

If using a fire
extinguisher
The first step is to pull the safety pin at
the top of the extinguisher.
Aim the nozzle, horn, or hose at the
base of the flames.
Squeeze or press the handle.
Sweep from side to side at the base of
the fire until it is completely
extinguished.

Electricity and
Chemicals
Cords

Household Chemicals

Check for damage before

each use.

Read label and

instructions carefully.

Grasp the plug at the

electrical outlet rather that
the cord to unplug an item.

Keep in original
containers.

Limit number of cords in

an electric outlet
Polarized plug- reduces
risk of shock. Jas one blade
wider that the other. Do
not try to fit into a nonpolarized outlet.

If chemical must be placed

in a secondary container, a
label must be on it
showing the chemical
name and information
Follow all directions for
ventilation and protection.

More about
Household
Chemicals
Never mix household chemicals
Make sure nozzle is pointed away from
people when spraying
Store hazardous chemicals away from
food.
Never throw unused chemicals in the
trash or pour down the drain.

Handling
Emergencies
Never hesitate to call for help. Always report to
teacher immediately.
Stay calm.
Keep emergency numbers handy.
Learn to use fire extinguisher. Test yearly.
Heimlich Maneuver- a way to dislodge an object from
the throat of a person who is chocking by using a
series of upward thrusts on the abdomen.
Cardiopulmonary resuscitation (CPR) technique used
to revive a person whose breathing and heartbeat
have stopped. Chest compressions sometimes
accompanied by breathing.

Sanitation

Food borne illness

Contaminant- a substance, such as a
chemical or organism, that makes food
unsafe to eat.

Food borne illness- sickness caused by

eating foods that contain contaminants
Symptoms: fever, headache, digestive
troubles
At Risk: children, pregnant women, older
adults, and chronically ill are most at risk.

Roots of F.B.I.
Microorganisms- living things so small that it can
only be seen through a microscope.
Bacteria- many in the body that are harmless, they
aid in food digestion and are essential for health.
A few dangerous bacteria to humans produce a
toxin or poison that can cause illness.
Bacteria can not travel far by themselves, they are
carried on people, animals, insects, and objects.
Bacteria in food can multiply through careless
handling. In just a few hours, one bacterium can
multiply into thousands- yet the food may look,
taste, and smell completely safe to eat.

Food Safety
Keeping food safe to eat by following
proper food handling and cooking
practices.
Keep yourself and your kitchen clean
Do not cross contaminate
Cook food thoroughly
Refrigerate food promptly

Cleanliness in the
kitchen

General
guidelines
Sanitation- the prevention of illness through
cleanliness.
Personal hygiene- thoroughly washing your body,
face, and hands help avoid transferring harmful
bacteria when handling food.
Your hands come in frequent contact with food, so
keeping them clean is the single most effective way
to prevent the transfer of bacteria.
Do a 20 second scrub with soap and warm water
after handling raw fish, shellfish, meat and eggs.
Immediately after using the toilet, blowing your
nose, handling pets, or touching your face, hair, or
any other part of your body. Or after touching
anyone else.

A clean kitchen
Wash work surfaces and utensils in hot sudsy water
before preparing food.
Change dish towels often. Use separate towels for
wiping hands, dishes, and other purposes.
Pest control: Clean up crumbs and food spills from
floors, counters and tables that might attract insects.
Sprinkle chili powder, paprika or dried peppermint
across ant trails.
Wash all tools and work surfaces that were used, mop
any spills on the floor, wash the sink to remove grease
and bits of food.

Dishwashing

Guidelines
Scrape and rinse soiled dishes and place to
one side of the sink.
Group dishes and wash in order: glasses,
flat ware, plates and bowls, kitchen tools.
Rinse thoroughly in hot water.
Let dishes air dry or dry with a clean towel.
Wash knives last, handle with care and
towel dry

Cross
Contamination
The spread of harmful
bacteria from one
food to another.

Place cooked food on

a clean plate not one
that held raw food.

Can occur with any

food, raw or cooked.

Use a different
cutting board for
meat, poultry and
seafood

When preparing raw

meat, poultry, or
seafood, wash every
surface the food
touched with hot
soapy water.

Wash in hot sudsy

water, allow to air
dry.

Common Illnesses
Clostridium botulinum- botulism, which
can be fatal. Improperly processed
canned foods.
Escherichia coli- raw or rare ground
beef, unwashed produce, unpasteurized
milk or apple cider.
Salmonella- raw or undercooked
poultry, eggs, meat, and seafood;
unpasteurized milk

Cooking Food
Safely

Food Temperature
Affects bacteria growth.

The danger zone is the range in which

bacteria grow fastest: 40F -140F

Less time at room temperature, more

slowly bacteria will multiply.

Internal
Temperatures
Used to know if food has
been cooked thoroughly
enough to kill bacteria.

Chicken needs to be
cooked to the highest
temperature.

IT is the temperature
deep inside the thickest
part of the food.

Safe cooking
temperatures are 140F
to 180F

Minimum internal temp.

for beef burgers is
155F

Refrigerators set at
40F.

Minimum internal temp.

for Turkey is 165F

Freezers set at 0F
Keep foods hot at 140F

Thawing Food
Never defrost frozen food at room
temperature.
Place in a container in the refrigerator
Need quicker thaw in a watertight plastic
bag and submerge it in a bowl or sink of
cold water. Change every 30 minutes to
keep water cold.
Follow microwave instructions if needed
immediately.

Serving Food
Keep hot foods hot- higher than 140F
Keep cold foods cold- keep refrigerated
until serving time.
Follow the 2 hour rule- foods that contain
meat, poultry, fish, eggs, or dairy should
not sit at room temperature longer than 2
hours.
If the temperature is higher than 90F
limit to 1 hour.