Kitchen Cleanliness and Safety

The most important thing in your kitchen is keeping it clean and safe... especially when you have little ones!! You don't necessarily need to bleach everything down every day, you'd be surprised at  how well hot soapy water works! Afterall, do you bleach your hands every time you wash them? Most likely you use hot water and soap. These are important things to remember in your own kitchen:

To prevent fires and burns . . .

1. Use salt or baking soda, not water, to put out a grease fire.
2. If there is a fire, first remove the heat source. Simply turn off the burner, do NOT move the pan while it is on fire
3. Keep flammable materials away from the top of the range and away from portable appliances that produce heat.
4. Use a dry potholder to remove pans from the range.
5. Store flammable substances such as aerosol sprays away from heat sources.
6. Use a metal trashcan when disposing of hot or smoldering items.
7. Keep the range exhaust hood and ducts clean.
8. Keep pan handles turned inward on the range.
9. When removing a pan lid, tilt the lid away from you and do not hold your face directly over the pan.
10. When removing a pan from the oven, pull the rack out.  Don’t reach into a hot oven.
11. Wear an oven mitt on each hand and use both hands to remove pans from the oven.
12. Check to be sure all appliances are turned off when you are finished with them.
13. Use a spoon or tongs, not your fingers, to remove food from hot liquid.
14. When lighting gas burners with a match, strike the match first, then turn the burner on.
15. If you smell gas, turn off all range and oven controlsr.

To prevent falls . . .

1. Wipe up all spills at once.
2. To reach items stored in high places, use a sturdy step stool or ladder.
3. Close cabinet doors and drawers.

To prevent cuts . . .

1. Keep sharp knives sharp.  They are less likely to cause an accident than dull ones.
2. Use a cutting board.
3. Cut away from you with the knife blade slanted.
4. For peeling vegetables such as carrots or potatoes, use a peeler instead of a knife.
5. If a knife, kitchen scissors, or ice pick starts to fall, get out of the way.  Do not try to catch it in mid-air.
6. Wash, dry and store knives separately from other dishes and utensils.
7. Keep your fingers away from beaters and blades in appliances.
8. Use knives and other sharp tools only for their intended purpose.
9. Sweep up broken glass immediately.
10. Wrap your hand in a towel to pick up broken glass.
11. When opening cans, cut the lids completely off.
12. Don’t leave sharp knives in a sink full of water. (Always set knives on the side of the sink, wash and immediately dry and put away. It's too easy to get accidentally cut when you can't see it in a full sink or on a drying rack)

To prevent electric shock . . .

1. Read appliance booklets before using appliances.
2. Keep electrical cords away from water and hot objects.
3. Do not plug several cords into an electrical outlet at one time.
4. Unplug portable appliances after you have used them.
5. Disconnect appliances before cleaning them.  Do not put them in water unless the appliance is labeled “immersible.”
6. Before using an appliance, make sure your hands are dry and that you are standing on a dry surface.
7. Unplug appliances before bringing metal objects in contact with any working parts.
8. Plug the cord of portable appliances into the appliances first, then into the wall.

To prevent microwave accidents . . .

1. Never use a microwave if the door appears damaged.
2. Never turn on the microwave if there is no food inside.
3. Do not heat sealed jars, cans, or bottles in the microwave.
4. Do not heat home-canned foods in a microwave. Use a conventional range.
5. Use potholders to remove food containers from the microwave.
6. Remove lids and plastic wrap carefully to avoid steam burns.
7. Distribute the heat by stirring microwaved foods before serving them.

 SANITATION PROCEDURES

1. Place books, purses, and other personal items in an area not used for food preparation. The kitchen is for food and food only. Think about where you set your purse all day and then putting it on the counter...then putting your food in that...then eating it...
2. Wear appropriate, clean clothing.  Avoid long, loose sleeves, sashes, and dangling jewelry.
3. Wear a clean apron or lab coat.
4. Pull hair back and secure it so that it stays away from your face and shoulders.
5. Avoid working with food if you have an open wound on your hands.
6. Wash your hands with soap before you start cooking. Dry your hands with paper towels or on cloth towels not used for drying dishes.
7. While working with food, avoid touching your hair, skin, face, or other unclean objects.
8. Repeat hand washing when necessary - especially after coughing, sneezing, or using the restroom.
9. Be sure you have clean dishtowels, dishcloths, potholders, and oven mitts. Obtain additional clean items as they are needed but NOT in excess.
10. Wipe all counter tops and tables at the beginning and end of each lab.
11. Use hot, soapy water for washing dishes.
12. When tasting foods, use a spoon other than the one used for stirring.  Use a clean spoon for each person tasting and for each time food is tasted.
13. After working with raw animal foods, scrub all areas and utensils used with hot soapy water. Use bleach if you feel it's necessary. (I always bleach after using raw meat)
14. When possible use a kitchen tool, not your hands, to complete tasks.
15. Thoroughly cook foods to be served hot.  Keep them hot until they are served.
16. Foods to be served cold should be kept cold until serving time.
17. Cover leftover foods and store them in the refrigerator immediately.

(This worksheet was used by the teacher I taught with at BRMS and I edited it for the purpose of this blog)

Next up, a MUST READ will be FOOD SAFETY!!