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2002 Learning Zone Express

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  1. Bonnie White, FACS Educator ©2002 Learning Zone Express

  2. Introduction • More accidents occur in the kitchen than any other room of the home. Most accidents can be prevented with some thought, pre-planning and attention to detail. We will be covering: • How to prevent injuries in the kitchen. • How to prevent food-borne illness. ©2002 Learning Zone Express

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

  4. Preventing Cuts • Using knives safely: • A sharp knife is safer than a dull knife. • Use an acrylic cutting board, and cut food away from your body. • If the knife falls, jump back and let it drop. • Never use a knife to open cans or pry lids. • Wash and store knives and other sharp objects separately from other utensils. ©2002 Learning Zone Express

  5. Preventing Cuts • Removing broken glass safely: • Sweep broken glass into a dustpan immediately. • Wipe the area with several layers of damp paper towel to remove glass chips. • Place broken glass and damp paper towels in a paper bag and place the bag in a trash container. ©2002 Learning Zone Express

  6. Preventing Burns • Using cookware safely: • Turn the handles of cookware inward on a range. • Use thick, dry potholders when handling hot pans. • Open lids, like a shield, away from your body to avoid steam burns. • Pull out the oven rack first when removing hot cookware from the oven. • Remember that the heating elements on electric ranges remain hot for a long time after being turned off. ©2002 Learning Zone Express

  7. Preventing Burns • Using a microwave oven safely: • Follow the manufacturer’s instructions, especially for cooking and heating times to avoid burns from overheated foods. • Do not use excessive amounts of time to heat water or liquids to avoid “super heating” (past boiling temperature) which can cause liquids to “explode” under certain conditions. • Follow the manufacturer’s recommendations for appropriate cookware. • Use potholders to remove hot cookware. Heated food and steam can make even “microwave safe” cookware hot. • Never place metal or aluminum products in the microwave! • Open lids or remove plastic wrap away from you to avoid steam burns. • Microwaves should not be operated when they are empty. • The FDA has regulated microwave oven manufacturing since 1971. As long as the microwave oven meets FDA standards and is used as directed it is said to be safe. ©2002 Learning Zone Express

  8. Preventing Fires • Avoiding fires in the kitchen: • Store oils away from the stove. • Wear short or close-fitting sleeves while cooking. • Tie back long hair when cooking. • Keep towels, potholders, paper towels, and other flammable materials away from the stove and oven. • Clean up grease build-up from the stove, oven and the exhaust fan regularly. • Avoid leaving the kitchen while cooking. • Have a smoke detector near the kitchen. ©2002 Learning Zone Express

  9. Preventing Fires • Putting out small fires in the kitchen: • Small Pan Fires • Use a larger lid to smother the flame. • Grease Fires • Use baking soda to put out the fire — water or flour will only make the flames larger. • Clothing Fires • If your clothes catch on fire - Stop, Drop & Roll! • Fire Extinguishers • Always have fire extinguishers or baking soda readily available in the kitchen in case of fires. ©2002 Learning Zone Express

  10. Preventing Electrocution • Operating electrical appliances safely: • Unplug any electrical appliance, like a toaster, before removing food or objects that have become stuck in the appliance. • Unplug electrical appliances from the outlet by grasping the plug, not the cord. • Keep cords away from heat sources or from hanging over the edge of the counter. • Dry hands completely before operating electrical appliances. • Keep electrical appliances away from water. ©2002 Learning Zone Express

  11. Preventing Falls • Avoiding falls, bumps & bruises: • Clean up spills immediately with paper towels. • Keep cupboard doors and drawers closed or shut when they are not in use. • Use a ladder/stool to retrieve high or hard-to-reach objects. ©2002 Learning Zone Express

  12. Preventing Poisoning • Using household chemicals safely: • Keep drain cleaners, household cleaners, and other products which contain poisons in their original containers. • Read all product labels and only use as intended. • Store dangerous products out of the reach of children and pets, and away from food items. • Don’t mix cleaning products together. Mixing some chemicals may cause a hazardous reaction. • Follow the manufacturers directions when handling insect control chemicals. ©2002 Learning Zone Express

  13. Labels CAUTION Corrosive Avoid Contact Chemical Hazards • Pay attention to the labels: • Hazard • Potentially dangerous. • Flammable • Anything that ignites easily or is capable of burning rapidly. • Use and Care Instructions • Instructions written by manufacturers to inform consumers how to use and care for the product. • Caustic Cleaner • Household cleaner that may burn or corrode the skin on contact. • Poisonous • Capable of harming or killing if ingested. ©2002 Learning Zone Express

  14. Preventing Injury to Children • Childproofing your kitchen: • If you have children under the age of 2 in the house, use a safety gate to the kitchen. • Remove small magnets from the refrigerator to prevent choking accidents. • Put a cover over the garbage disposal switch. • Move household chemicals out of children’s reach and/or put safety latches on all cupboards. • Store knives out of the reach of children. • Teach children about kitchen safety! ©2002 Learning Zone Express

  15. Safety Phone Numbers • Every kitchen should have a list of important phone numbers in case of an emergency. • Safety phone numbers include: • Fire Department • Ambulance/Emergency Medical Care • Family Doctor • Poison Control Center ©2002 Learning Zone Express

  16. Food-borne Illness • A food-borne illness is a disease transmitted by food, the source of which is bacteria, or toxins produced by bacteria. • Symptoms are flu-like including nausea, vomiting, diarrhea, fever, and other reactions, lasting a few hours to several days. ©2002 Learning Zone Express

  17. Food-borne Illness • Some bacteria is safe and commonly eaten, such as yeast in bread, bacteria in yogurt, and mold in blue cheese. • By proper handling of food, illness can be prevented. ©2002 Learning Zone Express

  18. Risky Foods for Food-borne Illness • Risky foods are foods that are most likely to cause food-borne illness. Risky foods include: • Raw meat, poultry, eggs, milk (unpasteurized) and shellfish. • Raw fruits & vegetables which have been processed in unsanitary conditions (especially sprouts and unpasteurized fruit juices). • Cooked plant products like pasta, rice and vegetables. • Unpasteurized dairy products (soft cheeses). • Extra care must be taken to avoid food-borne illness when handling these foods. ©2002 Learning Zone Express

  19. Preventing Food-borne Illness • To fight bacteria that may cause food-borne illness, follow these steps to food safety: • Cookfoods thoroughly to destroys harmful bacteria that may be present in food. • Separatefoods to avoid cross-contamination! • Chill- follow the COOL rules! • Cleanhands, surfaces and produce. ©2002 Learning Zone Express

  20. Preventing Food-borne Illness • COOKfoods thoroughly to destroys harmful bacteria that may be present in food: • Foods are properly cooked when heated for a long enough time at a high enough temperature to kill harmful bacteria. • Ground Beef - Cook to an internal temperature of 160° F; should no longer be pink. • Meat & Poultry - Cook until juices run clear. Roasts & steaks to at least 145° F. and Poultry 170° to 180° F. • Eggs - Cook until the yolk and whites are firm. • Seafood - Cook until opaque and flakes easily with a fork. • Leftovers - Reheat quickly at a high temperature. Internal temperature should be at least 165° F. Bring sauces, soups and gravies to a boil. ©2002 Learning Zone Express

  21. Preventing Food-borne Illness • SEPARATEfoods to avoid cross-contamination! • Safely separate raw meat and seafood from other foods in your shopping cart and your refrigerator. • Wash hands, cutting boards, dishes and utensils after they come in contact with raw meat, poultry, eggs and unwashed produce. • Place cooked food on a clean plate. • In the refrigerator, place raw foods in a sealed container to prevent meat juices from dripping on other food. • Wipe up meat juice from all surfaces promptly. ©2002 Learning Zone Express

  22. Preventing Food-borne Illness • Follow these COOL rules: • Keep foods out of the Danger Zone (40° F. - 140° F.) • Thaw foods in the refrigerator or microwave. • A refrigerator can be too full. Cold air must circulate to keep food safe. • CHILL leftovers: • Remember the 2-hour rule - refrigerate foods within 2 hours. • Divide large amounts of leftovers into smaller, low containers for quick cooling. • Use a cooler or ice pack to keep perishable food cold, especially on hot summer days. • When in doubt, throw it out! ©2002 Learning Zone Express

  23. Preventing Food-borne Illness • CLEAN hands, surfaces and produce! • Hands: Wash hands with hot, soapy water. Scrub hands, wrist and fingernails for at least 20 seconds. Rinse with hot water. Dry with a paper towel. Wash hands before and after handling food; and after using the bathroom, handling pets, or changing diapers. ©2002 Learning Zone Express

  24. Preventing Food-borne Illness • CLEAN hands, surfaces and produce! • Surfaces: • Use paper towels to clean kitchen surfaces (throw germs away). • Wash cutting boards, counters and utensils with hot, soapy water. • Wipe up spills in the refrigerator, microwave and stove immediately. • Produce: • Wash raw produce under running water. Use a small vegetable brush to remove surface dirt. • Cut away any damaged or bruised areas. ©2002 Learning Zone Express

  25. You’re the Expert • You are invited to a party at a friend’s house. Your friend has been preparing snacks, but you become concerned with some of his food preparation. • In small groups discuss why the following are hazardous: • He makes a meat dish and potato salad, and leaves them sitting on the counter for over 2 hours. • He grills hamburgers that are still pink on the inside. • He uses the same knife and cutting board to slice chicken and to chop lettuce. ©2002 Learning Zone Express

  26. Kitchen Safety Quiz Answer to the following questions: 1. What is one way you could get cut in the kitchen? 2. What is one way you could get burned in the kitchen? How can you avoid getting burned in that way? 3. What should always be readily available in the kitchen in case of an emergency? 4. Always _____ and _____ knives separately. 5. What are the symptoms of food-borne illness? ©2002 Learning Zone Express

  27. What’s Wrong in this Picture? ©2002 Learning Zone Express

  28. Applying What You Know • Create a kitchen safety poster for your kitchen at home. Identify the major causes of accidents in the kitchen and include emergency phone numbers. • Interview a local firefighter about his or her experience with kitchen accidents. Ask for additional tips and words of advice on preventing kitchen fires and other accidents. Write about your findings. • Make a safety flyer outlining the ways to make the kitchen childproof. ©2002 Learning Zone Express

  29. Exploring the Web • Here are some suggested sites you and your class may want to investigate for more information on safety in the kitchen. • http://www.cdc.gov/niosh/nasd/menus/tophome.html • NASD Home Safety. • http://vm.cfsan.fda.gov/~dms/fdkitchn.html • FDA Can your kitchen pass a safety test? • http://www.cdc.gov/niosh/nasd/docs3/me97019.html • NASD Kitchen Safety. • http://www.foodsafety.gov/~fsg/kitchen.html • Food safety tips. • http://www.fightbac.org • Food Safety. • Teachers: Please note that these addresses are constantly changing and being updated. You may need to revise this list. ©2002 Learning Zone Express