1 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. 3 Preventing Injuries Common injuries in the kitchen: Cuts Burns & Fires Electric Shock Falls Poisoning/Chemical Hazards 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. 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. 6 FIRST AID IN THE CASE OF A CUT Cover wound with clean cloth and apply pressure. If minor clean with soap and water. 7 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. 8 Preventing Burns Using a microwave oven safely: Follow the manufacturers 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 manufacturers 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 As long as the microwave oven meets FDA standards and is used as directed it is said to be safe. 9 FIRST AID FOR BURNS Immediately run cold water over a burn. 10 Preventing Electric Shock 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. 11 Keep electrical appliances away from water. Dont use lightweight extension cords with small appliances. Dont overload electrical outlets. Dont use damaged appliances. Preventing Electric Shock 12 First Aid in the Case of Electric Shock Do not touch the person if they are connected to the power source. Disconnect the appliance or turn off the power causing the shock. Use a non-conducting material (rope, dry cloth, wooden pole) to pull the person away from the electrical source. Call for help. 13 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. Use non-skid rugs. Keep floor clear of clutter 14 FIRST AID IN THE CASE OF A FALL If you suspect a broken bone do not move the person. Make person comfortable. Do not give them anything to eat or drink. 15 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. 16 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. 17 Putting out Fires Dont forget to use your ARMS!!! Aim Release pin Measure distance of 10 ft Squeeze and spray PASS the Fire Extinguisher Pull Aim Squeeze Spray 18 WHAT IS UNSAFE IN THIS KITCHEN? 19 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. Dont mix cleaning products together. Mixing some chemicals may cause a hazardous reaction. Follow the manufacturers directions when handling insect control chemicals. 20 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. 21 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 childrens reach and/or put safety latches on all cupboards. Store knives out of the reach of children. Teach children about kitchen safety! 22 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 23 Preventing Choking Chew food thoroughly before swallowing. Avoid talking or laughing with food in your mouth. If choking occurs: Do the Heimlich maneuver (procedure that removes food or other obstacles form a choking persons airway) if necessary. Someone who can cough, breathe, or talk is not choking. If the person looses consciousness, do not attempt the Heimlich. Call for help. 6.4, 6.5 24 UNIVERSAL CHOKING SIGN 25 HEIMLICH MANEUVER 6.5 26 HOW TO RESCUE YOURSELF FROM CHOKING 27 CARDIOPULMONARY RESUSCITATION CPR 28 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. 29 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. 30 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. 31 FOOD-BORNE ILLNESSES BOTULISM FOOD SOURCE: IMPROPERLY PROCESSED HOME-CANNED LOW-ACID FOODS, PROCESSED MEATS SYMPTOMS: DOUBLE VISION, INABILITY TO SWALLOW, RESPIRATORY PARALYSIS THAT CAN LEAD TO DEATH APPEAR: 4 TO 36 HOURS AFTER EATING 32 BOTULISM 33 FOOD-BORNE ILLNESSES E. COLI FOOD SOURCE- UNDERCOOKED GROUND MEAT, UNPASTEURIZED MILK, CONTAMINATED WATER, VEGETABLES GROWN IN COW MANURE SYMPTOMS- BLOODY STOOLS, STOMACHACHE, NAUSEA APPEARS- 12 TO 72 HOURS AFTER EATING LAST- 4 TO 10 DAYS 34 WAS COW MANURE USED TO GROW THIS? 35 FOOD-BORNE ILLNESSES SALMONELLOSIS FOOD SOURCES- RAW POULTRY, MEAT, EGGS AND DAIRY PRODUCTS SYMPTOMS- SEVERE HEADACHE, NAUSEA, ABDOMINAL PAIN, DIARRHEA, FEVER APPEAR- 8 TO 12 HOURS AFTER EATING LAST- 2 TO 3 DAYS 36 37 FOOD-BORNE ILLNESS STAPHYLOCOCCAL FOOD SOURCES- MEATS, POULTRY, CREAM PIES, EGG, CHICKEN, POTATO AND MACARONI SALADS SYMPTOMS- ABDOMINAL CRAMPING, NAUSEA, DIARRHEA APPEAR- 30 MINUTES TO 8 HOURS AFTER EATING LAST- 1 TO 2 DAYS 6.3 38 STAPH INFECTIONS 39 FOOD-BORNE ILLNESS TRICHINOSIS- A FOOD PARASITE THAT CAUSES A DISEASE FOUND IN RAW OR UNDERCOOKED PORK * RARE IN THE UNITED STATES SYMPTOMS: MUSCULAR ACHE, FEVER PREVENTION- COOK PORK TO AN INTERNAL TEMPATURE OF 160F 6.3 40 Food Borne Illnesses Listeriosis Infection rare Most frequently affects pregnant women in their last trimester, newborns, and children and adults whose immunity is weakened by diseases such as cancer or AIDS Can be transmitted through soil and water. Also caused by ingesting certain foods, such as deli meats and cold cuts, soft-ripened cheese, milk, undercooked chicken, uncooked hot dogs, shellfish, and coleslaw made from contaminated cabbage. 6.3 41 Food Borne Illnesses Perfringens Poisoning Clostridium perfringens is one of the most commonly reported foodborne illnesses Sometimes it is called the "food service germ" Food served in quantity and left for long periods on a steam table or at room temperature can cause this illness. Intense abdominal pain and diarrhea begin 8 to 22 hours after eating foods that contain these bacteria. Usually over within 24 hours but less severe symptoms may last longer for some people especially very young or older people. Often confused with the "24-Hour Flu." 42 43 44 Preventing Food-borne Illness To fight bacteria that may cause food-borne illness, follow these steps to food safety: Cook foods thoroughly to destroys harmful bacteria that may be present in food. Separate foods to avoid cross-contamination! Chill - follow the COOL rules! Clean hands, surfaces and produce. 45 Preventing Food-borne Illness Wash hands before and after handling food; and after using the bathroom, handling pets, or changing diapers. 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. CLEAN hands, surfaces and produce! Hands: 46 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. 47 Clean Keep hair tied back and avoid touching it. Cover an open sore or cut with rubber gloves. Cover coughs and sneezes and wash hands immediately. Wash hands thoroughly after handling raw meat. Use paper towels to clean raw meat juices, throw paper away and clean area. Wash dish cloths and sponges daily. 48 COOK FOOD TO THE PROPER INTERNAL TEMPERATURE 6.2 Preventing Food-borne Illness 49 Preventing Food-borne Illness COOK foods 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 170F (pieces) to 180 F (whole). 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. 50 51 Cook Keep hot foots hot (above 140 degrees F) Do not partially cook foods and then set aside or refrigerate to complete the cooking later. Dispose of bulging, leaking or damaged cans. Use only clean, fresh, unbroken eggs. Do not eat raw cookie dough or taste partially cooked dishes containing meat, poultry, fish or eggs. Preventing Food-borne Illness 52 Preventing Food-borne Illness SEPARATE foods 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. 53 Separate Dont taste and cook with the same spoon. Have a separate towel for wiping hands and dishes. 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. Preventing Food-borne Illness 54 Preventing Food-borne Illness Follow these COOL rules: Keep foods out of the Danger Zone (40 F 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! 55 SERVING FOOD KEEP EXTRA FOOD EITHER HOT IN ANOTHER COOKING APPLIANCE OR COLD IN THE REFRIGERATOR DO NOT ADD MORE FOOD TO A SERVING DISH THAT HAS BEEN OUT FOR A WHILE 56 FOOD STORAGE REFRIGERATE FOOD IN SHALLOW CONTAINERS NEVER TASTE FOOD THAT SMELLS OR LOOKS QUESTIONABLE 6.2 57 STORING FOOD Quick Tips for Storing Food Your refrigerator should be set at 40 F or colder. Your freezer should be set at 0 F or colder. Freeze any fresh fish, meat, or poultry that you cannot use within a few days. 6.2 58 STORING FOOD If refrigerating meats, place on a plate or pan so that their juices will not drip onto other food. These juices can contain bacteria. Make sure to use or freeze cooked meat that has been stored in the refrigerator within 3-4 days. 6.2 59 FOOD STORAGE Store raw meats no longer than 3-4 months in the freezer. Store cooked meats no longer than 2-3 months in the freezer. Make sure to place all raw meats and eggs on the bottom shelf of the refrigerator. 60 Technology: Keeping your food safe! IrradiationPasteurization Homogenization 61 Youre the Expert You are invited to a party at a friends 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. 62 Answer to the following questions: Kitchen Safety Quiz 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? 63 Whats Wrong in this Picture? 64 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. 65 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.