Protective clothing, safety skills and fire
safety
Protective Clothing Aprons
O Use a clean apron every dayO Change aprons as they get dirtyO Remove apron as you leave the food
preparation areaO Always remove the apron to take out
the garbage
Protective ClothingChefs Coat and hat
O Typically has two rows of buttons down the front, long sleeves and turned up cuffs
O Wash your coat every day to avoid the spread of germs and bacteria
Protective ClothingGloves
O Should be warn to protect your handsO Protect against food contaminationO Wash your hands with soap and water BEFORE putting
on the glovesO Different types of gloves for different tasksO Foodservice gloves are SINGLE USE ONLYO Change when the gloves become soiled or tornO Change after every 4 hoursO Change immediately after you handle any raw food
GlovesO Heavy duty plastic gloves are used to clean pots and pans
O Available in light, medium and heavy weightsO Latex and latex free gloves are available
Protective ClothingShoes
O Sturdy and supportiveO Slip resistant solesO Must have closed toes
Protective ClothingBack Brace
O Helps when lifting heavy objectsO Supports the back as you lift heavy objectsO Occupational back support is one type with suspenders.
Preventing Injuries
Slips and FallsO Always walk, never runO Wipe up all spills immediatelyO Use safety ladders or stools to reach high
areasO Always close cabinets and drawersO Never stand on a chair or boxO Keep traffic paths and exits clear
Sharp tool guidelinesO Only use knifes for their intended purposeO Always cut away from your body never towardsO Carry the knife with the handle down at your
side with the blade tip pointed toward the floor and the sharp edge facing behind you
O Never wave your hands when holding a knifeO Do not grab the knife as it falls, wait until it hits
the ground, then pick it upO Keep knifes sharpO Use a cutting board – alwaysO Store knifes in a knife rackO Always toss out old broken knifes or ones with
loose blades
Burns and ScaldsO Tilt pots away from you to let steam
escapeO Use DRY pots holders and oven mittsO Turn pot handles away from the front
of the rangeO Stand to the side when you open the
oven door to avoid the rush of heatO Keep cooking areas clean and free of
greese
Fire Safety
Fire PreventionO Be sure ashtray contents are completely out
before emptying them into the trashO Be careful around gas appliances, gasses can
explode if a match is lit nearbyO Store oily rags in closed metal containersO Make sure all smoke alarms work properlyO Keep water away from electrical outletsO Clean the range and range hoods regularlyO Keep all exits unlocked and accessible and
clearly marked
DRY STORAGEO Products such as flour, sugar, salt, dried beans
and canned goods are examples of dry foodsO Perfect temperature in this area is 50* to 70*O Products must be kept 6 inches off the floorO Products must be kept 6 inches off the wallO Shelves must be cleaned, sanitized and dusted
regularly
REFRIGERATED STORAGE
O Stored at or below 41*O Clearly labeled and datedO Use FIFO (FIRST IN, FIRST OUT)O Store cooked and raw foods separately to
avoid cross contaminationO Foods that are being thawed should
always be stored BELOW prepared foodO Leave room around food to circulateO Do not place HOT foods in the fridge to
cool
FROZEN STORAGEO Store foods at 0* or belowO Clearly label and date all items and
containersO NEVER put HOT foods in the freezer
FRESH MEAT AND POULTRY
O Must be purchased from plants approved by the USDA
O Products must have a seal of approvalO Look for these signs to ensure the
freshest productsO Temperature – should be delivered at 41*
or belowO Color – beef should be red, pork light pink,
poultry should not have any purple or green and the wing tips should not be dark
FRESH MEAT AND POULTRY
O Odor – meat and poultry should not have any odor
O Texture - meat should not feel slimy and poultry should not be sticky under the wings or around joints
O Packaging – check for broken cartons, soiled wrappers and leaks
EGGS
O Must be purchased from an USDA approved processing plants
O Should be clean, dry and uncrackedO Store immediately in a refrigerated area
DAIRYO Only buy pasteurized dairy productsO Milk and milk products labeled grade A are best
for cookingO Should be received at 41* or below
REFRIGERATED AND FROZEN FOODS
O Refrigerated foods should be delivered at 41*
O Check packages for damageO Frozen food should be delivered
completely frozenO Check frozen food to be sure it has
not been thawed then re-frozen (discolored, dry, ice crystals, liquid in the container)
DRY AND CANNED GOODSO Have long shelf lives but you should be concerned
about food safetyO Can should not have bulges, leaks, dents or be
rustyO You should always…
O Inspect packages for damageO Keep dried foods in tightly sealed containersO Keep containers in a dry placeO Watch for signs of insects and rodentsO Check for spoilage
FRESH PRODUCEO These products can spoil quickly
especially if they are not stored properlyO General guidelines
O Do not wash produce before storingO Wash just before preparing itO Handle with care – most fruits and
vegetables bruise easilyO Check produce for insects and insect eggsO Check for spoilage such as mold, bruising
and wilting
GENERAL PREPERATION AND
COOKING GUIDELINES
O Use clean sanitized cutting boards, knifes and tools.
O Do not remove all the food from the refrigerator at one time. Work with only as much product as you will need for one hour.
O Always prepare produce in a separate area from raw meats, poultry, eggs or fish
O Clean and sanitize knives each time you prepare a different food product
O Do not let food sit on the counter. Prepare or cook it immediately, and then return what is left to storage
O Keep cold ingredients properly chilled in the fridge until you need them
O Fully cook protein foods, such as chicken, before you mix them with other food products
O Closely follow recipes directions when preparing foods
O Fully cook protein foods, such as chicken, before you mix them with other food products
O Closely follow recipes directions when preparing foods
O Cook food to the proper minimum internal temperature
O Do not mix leftover foods with freshly prepared foods
O Reheat leftover sauces and food to 165* for 15 seconds before serving them
O Thoroughly cook foods that have been battered or breaded
Ticket out the doorO 3-2-1O BE SURE YOUR NAME IS ON IT!O List 3 things you have learnedO List 2 questions you have
O YOU MUST HAVE 2 QUESTIONS LISTED – DO NOT LEAVE THIS BLANK
O List one interesting fact
Your ticket out the door should look like this…..
O 3 things I learnedO 1O 2O 3
O 2 questions I haveO 1O 2
O 1 interesting factO 1