2002 Learning Zone Express .

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Category: Medical / Health
Bonnie White, FACS Instructor. Presentation. A greater number of mishaps happen in the kitchen than some other room of the home. Most mischances can be counteracted with some idea, pre-arranging and tender loving care. We will be covering: How to anticipate wounds in the kitchen.
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Bonnie White, FACS Educator ©2002 Learning Zone Express

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Introduction More mischances happen in the kitchen than whatever other room of the home. Most mischances can be counteracted with some idea, pre-arranging and scrupulousness. We will cover: How to avert wounds in the kitchen. Step by step instructions to avoid nourishment borne sickness. ©2002 Learning Zone Express

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Preventing Injuries Common wounds in the kitchen: Cuts Burns & Fires Electrocution Falls Poisoning/Chemical Hazards ©2002 Learning Zone Express

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Preventing Cuts Using blades securely: A sharp blade is more secure than a dull blade. Utilize an acrylic cutting board, and remove sustenance from your body. In the event that the blade falls, hop back and let it drop. Never utilize a blade to open jars or pry tops. Wash and store blades and other sharp questions independently from different utensils. ©2002 Learning Zone Express

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Preventing Cuts Removing broken glass securely: Sweep broken glass into a dustpan promptly. Wipe the territory with a few layers of moist paper towel to evacuate glass chips. Put broken glass and clammy paper towels in a paper pack and place the sack in a waste compartment. ©2002 Learning Zone Express

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Preventing Burns Using cookware securely: Turn the handles of cookware internal on a range. Utilize thick, dry potholders when dealing with hot skillet. Open tops, similar to a shield, far from your body to evade steam consumes. Haul out the broiler rack first while expelling hot cookware from the stove. Keep in mind that the warming components on electric reaches stay hot for quite a while in the wake of being killed. ©2002 Learning Zone Express

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Preventing Burns Using a microwave broiler securely: Follow the maker\'s guidelines, particularly to cook and warming circumstances to evade consumes from overheated nourishments. Try not to utilize inordinate measures of time to warmth water or fluids to keep away from "super warming" (past bubbling temperature) which can make fluids "detonate" under specific conditions. Take after the producer\'s proposals for suitable cookware. Utilize potholders to expel hot cookware. Warmed nourishment and steam can make even "microwave safe" cookware hot. Never put metal or aluminum items in the microwave! Open covers or expel plastic wrap far from you to maintain a strategic distance from steam consumes. Microwaves ought not be worked when they are unfilled. The FDA has controlled microwave stove producing since 1971. For whatever length of time that the microwave broiler meets FDA models and is utilized as guided it is said to be protected. ©2002 Learning Zone Express

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Preventing Fires Avoiding fires in the kitchen: Store oils far from the stove. Wear short or snug sleeves while cooking. Tie back long hair when cooking. Keep towels, potholders, paper towels, and other combustible materials far from the stove and broiler. Tidy up oil develop from the stove, broiler and the fumes fan frequently. Abstain from leaving the kitchen while cooking. Have a smoke indicator close to the kitchen. ©2002 Learning Zone Express

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Preventing Fires Putting out little flames in the kitchen: Small Pan Fires Use a bigger cover to cover the fire. Oil Fires Use heating pop to put out the fire — water or flour will just make the flares bigger. Apparel Fires If your garments burst into flames - Stop, Drop & Roll! Fire Extinguishers Always have fire quenchers or heating pop promptly accessible in the kitchen if there should arise an occurrence of flames. ©2002 Learning Zone Express

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Preventing Electrocution Operating electrical machines securely: Unplug any electrical apparatus, similar to a toaster, before expelling nourishment or items that have turned out to be stuck in the machine. Unplug electrical machines from the outlet by getting a handle on the fitting, not the line. Keep strings far from warmth sources or from hanging over the edge of the counter. Dry hands totally before working electrical apparatuses. Keep electrical apparatuses far from water. ©2002 Learning Zone Express

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Preventing Falls Avoiding falls, knocks & wounds: Clean up spills instantly with paper towels. Keep cabinet entryways and drawers shut or close when they are not being used. Utilize a step/stool to recover high or difficult to-achieve objects. ©2002 Learning Zone Express

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Preventing Poisoning Using family unit chemicals securely: Keep deplete cleaners, family cleaners, and different items which contain harms in their unique holders. Perused all item names and just use as planned. Store unsafe items out of the scope of kids and pets, and far from nourishment things. Try not to combine cleaning items. Blending a few chemicals may bring about a dangerous response. Take after the producers headings when dealing with creepy crawly control chemicals. ©2002 Learning Zone Express

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Labels CAUTION Corrosive Avoid Contact Chemical Hazards Pay regard for the marks: Hazard Potentially unsafe. Combustible Anything that touches off effortlessly or is fit for consuming quickly. Utilize and Care Instructions composed by makers to illuminate customers how to utilize and tend to the item. Scathing Cleaner Household cleaner that may consume or erode the skin on contact. Noxious Capable of hurting or murdering if ingested. ©2002 Learning Zone Express

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Preventing Injury to Children Childproofing your kitchen: If you have kids less than 2 years old in the house, utilize a wellbeing entryway to the kitchen. Expel little magnets from the fridge to counteract gagging mishaps. Put a cover over the rubbish transfer switch. Move family unit chemicals out of youngsters\' span as well as put wellbeing hooks on all cabinets. Store cuts out of the range of youngsters. Show youngsters about kitchen security! ©2002 Learning Zone Express

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Safety Phone Numbers Every kitchen ought to have a rundown of vital telephone numbers if there should be an occurrence of a crisis. Security telephone numbers include: Fire Department Ambulance/Emergency Medical Care Family Doctor Poison Control Center ©2002 Learning Zone Express

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Food-borne Illness A nourishment borne ailment is an infection transmitted by sustenance, the wellspring of which is microorganisms, or poisons delivered by microscopic organisms. Manifestations are influenza like including queasiness, heaving, the runs, fever, and different responses, enduring a couple of hours to a few days. ©2002 Learning Zone Express

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Food-borne Illness Some microscopic organisms is protected and regularly eaten, for example, yeast in bread, microbes in yogurt, and form in blue cheddar. By legitimate treatment of sustenance, disease can be forestalled. ©2002 Learning Zone Express

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Risky Foods for Food-borne Illness Risky nourishments are sustenances that are destined to bring about sustenance borne disease. Unsafe nourishments include: Raw meat, poultry, eggs, drain (unpasteurized) and shellfish. Crude natural products & vegetables which have been handled in unsanitary conditions (particularly grows and unpasteurized organic product juices). Cooked plant items like pasta, rice and vegetables. Unpasteurized dairy items (delicate cheeses). Additional care must be taken to maintain a strategic distance from nourishment borne sickness when dealing with these sustenances. ©2002 Learning Zone Express

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Preventing Food-borne Illness To battle microorganisms that may bring about sustenance borne ailment, take after these means to nourishment security: Cook sustenances altogether to devastates destructive microbes that might be available in nourishment. Isolate sustenances to maintain a strategic distance from cross-tainting! Chill - take after the COOL guidelines! Clean hands, surfaces and create. ©2002 Learning Zone Express

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Preventing Food-borne Illness COOK sustenances completely to annihilates unsafe microbes that might be available in nourishment: Foods are appropriately cooked when warmed for a sufficiently long time at a sufficiently high temperature to kill hurtful microscopic organisms. Ground Beef - Cook to an inside temperature of 160° F; ought to never again be pink. Meat & Poultry - Cook until juices run clear. Broils & steaks to no less than 145° F. furthermore, Poultry 170° to 180° F. Eggs - Cook until the yolk and whites are firm. Fish - Cook until dark and pieces effectively with a fork. Scraps - Reheat rapidly at a high temperature. Interior temperature ought to be no less than 165° F. Heat sauces, soups and flavors to the point of boiling. ©2002 Learning Zone Express

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Preventing Food-borne Illness SEPARATE nourishments to maintain a strategic distance from cross-sullying! Securely separate crude meat and fish from different nourishments in your shopping basket and your cooler. Wash hands, cutting sheets, dishes and utensils after they interact with crude meat, poultry, eggs and unwashed deliver. Put cooked nourishment on a perfect plate. In the cooler, put crude sustenances in a fixed holder to keep meat juices from dribbling on other nourishment. Wipe up meat juice from all surfaces expeditiously. ©2002 Learning Zone Express

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Preventing Food-borne Illness Follow these COOL guidelines: Keep nourishments out of the Danger Zone (40° F. - 140° F.) Thaw nourishments in the cooler or microwave. A cooler can be too full. Chilly air must course to guard nourishment. CHILL remains: Remember the 2-hour manage - refrigerate sustenances inside 2 hours. Separate a lot of remains into littler, low compartments for snappy cooling. Utilize a cooler or ice pack to keep perishable nourishment icy, particularly on hot summer days. If all else fails, toss it out! ©2002 Learning Zone Express

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Preventing Food-borne Illness CLEAN hands, surfaces and create! Hands: Wash hands with hot, foamy water. Clean hands, wrist and fingernails for no less than 20 seconds. Flush with boiling hot water. Dry with a paper towel. Wash hands prior and then afterward taking care of sustenance; and subsequent to utilizing the lavatory, taking care of pets, or evolving diapers. ©2002 Learning Zone Express

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Preventing Food-borne Illness CLEAN hands, surfaces and create! Surfaces: Use paper towels to clean kitchen surfaces (discard germs). Wash cutting sheets, counters and utensils with hot, sudsy water. Wipe up spills in the fridge, microwave and stove quickly. Create: Wash crude deliver under running water. Utilize a little vegetab

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