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    Kitchen Safety and Precautions

    Uploaded by

    Unah Mae Railene Castillo

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Kitchen Safety and Precautions

    Uploaded by

    Unah Mae Railene Castillo
    3 views14 pages

    Copyright

    © © All Rights Reserved

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    PPTX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    3 views14 pages

    Kitchen Safety and Precautions

    Uploaded by

    Unah Mae Railene Castillo

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 14

    Kit c h e

    Sa f et y
    n
    an d

    P r e c a u t i on
    Part of the kitchen
    where these can be
    applied:

    Cooking Areas Food Storage Appliances


    Areas Areas
    1. GENERAL
    SAFETY
    Stay Attentive: Avoid
    distractions while cooking to
    prevent accidents.
    Clean Spills Promptly:
    Address spills immediately to
    prevent slips and falls.
    Ventilation: Ensure proper
    ventilation to avoid smoke
    2. Fire
    Monitor Cooking: Never leave

    Safety
    cooking unattended, especially
    when using oil or high heat.
    Use a Fire Extinguisher: Keep a fi re
    extinguisher accessible and know
    how to use it.
    Keep Flammable Items Away: Store
    paper towels, dishcloths, and other
    fl ammable materials away from heat
    sources.
    3. KNIVE SAFETY
    Use Sharp Knives: Sharp knives
    are safer than dull ones because
    they require less force.
    Cut Safely: Always cut away
    from your body and keep fi ngers
    clear of the blade. Store
    Properly: Keep knives in a knife
    block or with blade guards.
    4. FOOD SAFETY
    Wash Hands: Wash hands before
    and after handling raw food,
    particularly meat.
    Avoid Cross-Contamination: Use
    separate cutting boards for raw
    meats and vegetables.
    Cook Thoroughly: Ensure food is
    cooked to the appropriate internal
    temperature.
    5. BURN AND SCALD
    PREVENTION
    Use Oven Mitts: Protect your
    hands and arms when handling
    hot pots and pans.
    Turn Handles Inward: Keep pot
    handles turned inward to avoid
    accidental spills.
    Allow Cooling: Let hot
    6. ELECTRICAL
    SAFETY
    Check Cords: Ensure electrical
    cords are in good condition and
    not exposed to water. Unplug
    When Not in Use: Disconnect
    appliances when not in use to
    avoid electrical hazards.
    Use Appliances Correctly:
    Follow manufacturer instructions
    7. CHILD
    Keep Sharp Objects Out
    SAFETY
    of Reach: Store knives and
    other sharp tools where children
    cannot access them.
    Teach Safety: Educate children
    about basic kitchen safety if
    they are old enough to help.
    8. CLEANING AND
    MAINTENANCE
    Sanitize Surfaces: Regularly clean
    and sanitize countertops, cutting
    boards, and utensils.
    Dispose of Food Properly: Throw
    away expired or spoiled food
    promptly to avoid contamination.
    Clean Appliances: Regularly clean
    appliances to ensure they function
    9. HANDLING
    HOT
    EQUIPMENT
    Use Appropriate Tools: Use
    tongs, spoons, or spatulas to
    handle hot food and pans.
    Be Cautious with Steam: When
    opening lids or containers, be
    aware of steam that can cause
    burns.
    10. HEALTH AND
    HYGIENE
    Avoid Touching Face: Refrain
    from touching your face while
    handling food to prevent
    contamination.
    Maintain Personal Hygiene:
    Ensure that all kitchen staff
    maintain good personal hygiene to
    prevent foodborne illnesses.
    Q U I
    I
    T ZM E
    O M I K O T I K O T
    “ FR
    LANG T O W A G
    NA L A N G “
    T H A N K Y O U F O R
    LI S T E N I N G

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