The kitchen can be a
dangerous place…
• The kitchen is a fast paced and sometimes
stressful place to be. With the addition of
open flame, knives, and other hazards the
kitchen can be dangerous. For this reason
kitchen safety should always be taken
seriously.
• Fortunately, with the proper knowledge and
training the risk of injury in the kitchen can be
greatly reduced or avoided.
KITCHEN HARMFUL
MATERIALS
Do your part
• Even with proper training and supervision YOU
must take personal responsibility. Using good
judgment and applying kitchen safety skills will
help keep you and those around you SAFE!
• It is important that you:
– Understand the dangers in the kitchen
– Help to prevent accidents
– Know what to do if an accident occurs
–Know who to contact in case of emergency
http://www.youtube.com/watch?v=kz-KZGO65DA
• Hazard Analysis and Critical Control
Point (HACCP) is a management system
where food safety is addressed through
the analysis and control of biological,
chemical, and physical hazards from
raw material production, procurement
and handling, to manufacturing,
distribution and consumption of the
finished products.
•
•
• HACCP may vary depending on the
set standards of the establishments,
but this module will somehow
provide some details regarding food
safety and assure that the prepared
foods and purchased goods are well
taken care of, and they are handled
with extra care to prevent food
spoilage and contamination.
• Foodsafety is one of the main
objectives of this module. This
will primarily discuss the
cleaning and sanitizing
method of the kitchen area,
tools, and equipment. As well
as with the proper
maintenance and first aid
procedures in case of cuts,
burns, and fall.
• Apron- is an outer protective garment that
covers primarily the front of the body.
• FaceMask - are used to cover your mouth
and prevent saliva from going into foods.
Hairnet - are worn over long hair to
hold it in place.
Gloves–are worn to prevent your
hands from having direct contact to
food.
• Rubber shoes– are worn to protect your
feet from possible injuries due to falling
objects and prevent you from slips.
Dressing For Safety
• While a uniform helps to distinguish a culinary
professional, each part of the uniform also
plays a specific role in keeping its wearer safe.
Footwear & Jewelry
• When working in the kitchen you should wear solid,
closed toe shoes. Preferably, these shoes should
have a non-skid sole. These features will protect
toes from falling knives and heavy objects, and will
help to prevent slips and falls.
• Jewelry shouldn’t be worn in the kitchen. It can get
caught on equipment and cause injury or can fall
into food and become a physical hazard.
• https://www.youtube.com/watch?v=4uPYHDwVwzU
• Proper Hand Washing Procedure
• Hand washing is one of the most important procedures
for preventing the spread of biological contamination.
Despite this fact, many laboratory personnel do not
wash their hands properly (Pearl, 2020).
• Tips in Hand Washing:
• Always consider the faucet, sink and its
surrounding contaminated when starting the hand
washing procedure.
• You must avoid touching the sink.
• Turn water on and then wet your hands, wrists,
and arms.
• Pour enough liquid soap on your palm then work
into lather.
• Vigorously rub together all surfaces of the
lathered hands and arms for 15 seconds.
Friction helps remove dirt and
microorganisms. Wash around and under
rings, around cuticles, and under fingernails.
• Rinse hands thoroughly under a stream
of water. Running water carries away dirt
and debris. Point fingers down so water and
contamination won't drip toward elbows.
• Use side of your arms or knuckles to
turn off the faucet, avoiding touching any
contaminated area.
• Dry hands completely with a clean dry
paper towel.
• Some Hygienic Practices when Cooking
• Always wash your hands before preparing food.
• Avoid wearing jewellery, watch, or perfume
• Make sure that your nails are short, clean, and
without nail polish.
• Wear clean clothing
• Remove your apron whenever you leave a food-
preparation area.
• Don’t brush or comb your hair when you are
near food
• Do not smoke in food areas.
• Keep your fingers from your face, mouth, hair,
and skin and other parts of the body.
The Cleaning Agents used in
Cleaning and Sanitizing
• In cleaning and sanitizing the tools and equipment
in the kitchen, we use cleaning agents. Without proper
guidance these substances may cause harm to our
health. Commonly, establishments use chemicals in
different forms like liquids, powders, sprays, or
granules to remove dirt, including dust, stains, bad
smells, and clutter on surfaces (https://quizlet.com/).
•
Here are the different types of cleaning agents used
in cleaning and sanitizing:
1. Detergents- are substances used to wash
tableware as well as kitchen tools and utensils
like soap and dishwashing liquid or paste.
Examples: Joy, Axion, and Smart.
1. Solventcleaners- are alkaline-based which
contain degreasers used in cleaning utensils
with burnt food and greasy surface.
• Examples: Domex, Lysol, and Clorox.
1. Acid cleaners- are used to remove stubborn
dirt and stain that can’t be removed by
detergents.
• Examples: Clorox, Muriatic Acid, and
Lysol.
1.Abrasive cleaners- are used in
removing stored dirt that
detergents can’t remove.
Examples: Cif, Gel-Gloss, and
Mr. Clean.
1. Chemical sanitizers- are good disinfectants for
kitchen tools, utensils, equipment, and also for
the entire kitchen premises.
• Examples: All-purpose cleaner like Lysol,
Clorox, and Mr. Clean.
• Natural cleaning materials- are natural
disinfectants like vinegar, baking soda, and
lemon juice.
Commit to SAFETY
• Your knowledge and the application of it, is
the most important step in maintaining your
safety and the safety of those around you.
• If you ever have any doubts, or need further
clarification; see your instructor or supervisor.
• It is always better to be SAFE than sorry.
