Assignment

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Assignment

• Why is safety in the kitchen important?

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Kitchen Safety
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INTRODUCTION

• Your on your way to become
• KITCHEN SAFETY EXPERTS!
• Safety First!

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Wheres the Hazard?

• There are 9 examples of safety hazards in the
  kitchen.
• Can you find them all?
• With your cooperative learning groups come up
  with all 9.
• Then share with the class what the hazard is and
  why.

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The answers are

• knife upside down in dishwasher
• pot holder on stove
• foil in microwave
• cords hanging off of counter
• 5. appliances by sink
• 6. no fire extinguisher nearby
• 7. spill on the floor
• 8. stacks of recyclable papers by the stove
• 9. pot handle hanging over edge of stove

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General Safety Guidelines

• Pay Attention!
• Do not let hair, jewelry, sleeves dangle
  catches fire or get tangled in appliances.
• Keep your mind on what youre doing.
• Prevent clutter Clean up as you go and put
  things away.
• Close drawers and doors.

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General Safety Guidelines

• Keep pets away from stove
• Make sure to keep matches and lighters out of the
  hands of children. Put them in high places where
  tiny hands can't get to them
• Avoid keeping anything above the stove
• Do not keep matches where children can reach them

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General Safety Guidelines

• Walk in the kitchen no running
• Make sure you check your fire or smoke detector
  at least once a month
• Never allow baby walkers in the kitchen
• Know where your shut off valves are in the house
• Use back burners

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General Safety Guidelines

• Use the right tool for the job.
• Store heavy or bulky items on low shelves.
• Create a kid free zone in kitchen while cooking
• Foods in microwave heat up at different
  temperatures mix thoroughly to prevent burning

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Safety in the Kitchen

• Keys to preventing kitchen accidents are
• careful kitchen management
• safe work habits

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KITCHEN HAZARDS INCLUDE

• Falls
• Cuts
• Electrical shock
• Poisoning
• Fires and Burns

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Preventing Falls

• Keep floors clean and clutter free
• Get rid of slippery throw rugs
• Repair damaged flooring
• Foot gear is proper- no floppy slippers, tie
  shoes, flip-flops, or open-toed shoes
• Dispose of broken glass right away
• Use a footstool to get to high places, not chairs

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Preventing Cuts

• Keep knives sharp and use properly
• Use a drawer divider or knife rack for sharp
  cutting tools
• Dont try to catch a falling knife
• Dont soak knives in sink or dishpan or water
• Sweep up broken glass from the floor using broom
  and dustpan
• Use wet paper towel instead of bare fingers
• Do not put knives in dishwasher pointy side up

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• Consumer product safety commission estimates over
  137,000 people receive hospital treatment for
  injuries from kitchen knives each year.

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Preventing Electrical Shock

• Water and electricity dont mix
• Avoid damage to electrical cords tugging on
  cord
• Use care with any plugged in appliance.
• Watch for problems.
• Do not put metal in a microwave

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• Put a childproof lock on your oven
• Throw away faulty appliances
• Read owners manual.
• Never put electrical tape on cord to fix- replace
  cord or get a new appliance

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• GFCI (Ground Fault Circuit interrupter) outlets
  should be used in kitchens. If there is a surge
  or short in the appliance, wiring or plug, the
  GFI will shut down the power.

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Preventing Poisoning

• Hazardous Chemicals
• Cause burns, breathing difficulties and
  poisoning.
• Read labels.
• Never transfer hazardous products to another
  container.
• Never mix different chemical products.
• Never mix compounds such as bleach/ammonia.
• Use charcoal/hibachi outside ONLY gives off
  carbon monoxide.

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Preventing Fires and Burns

• Never throw water, flour or baking powder on a
  grease fire.-will cause it to explode
• Use baking soda, salt or extinguisher
• Never try to move or carry a burning pan
• Do not turn on the exhaust fan over the stove-the
  fire into the walls of your home!
• Keep combustible materials away from stoves or
  other heat sources (Paper towels, cookbooks,
  dishtowels)
• Make sure knobs are turned in off position at all
  times on stove.
• Open lid away from you to prevent a steam burn
• Pull oven rack out with hot pads
• Do not use wet/damp hot pads

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How to Handle Kitchen Fires
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Pan Fires

• slide lid over top
• Turn off oven
• Leave pan at stove

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Oven Fires

• Turn off heat and keep the door closed
• Call fire department to report the fire
• Have appliance serviced before you use it again

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Toaster or Microwave Fires

• Keep door closed
• Unplug appliance
• Call fire department to report the fire
• Have appliance serviced before you use it again

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If YOU Catch on Fire

• Stop
• Drop
• Roll

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• What is important to have in a kitchen in case of
  an emergency or to help detect an emergency?

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• First aid kit
• Emergency numbers
• Fire extinguishers
• Fire and smoke detectors

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First Aid kit first aid manual sterile
gauze adhesive tape Adhesive bandages!!! Lots of
them. elastic bandage antiseptic
wipes soap antibiotic cream antiseptic
solution ibuprofen tweezers sharp scissors safety
pins disposable instant cold packs calamine
lotion alcohol wipes thermometer plastic
gloves flashlight extra batteries mouthpiece for
administering CPR list of emergency numbers
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Emergency Numbers
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ABC Fire Extinguisher

• Class A Ordinary combustibles (paper, wood,
  cloth)
• Class B Flammable liquids (gasoline, oil,
  grease, kerosene)
• Class C Energized electrical equipment (wiring,
  fuse boxes, circuit breakers, appliances)

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How to use a fire extinguisher

• Check the gauge to see if there is enough
  pressure in it to get the chemicals out to stop
  the fire.
• Use the PASS system
• Pull the pin
• Aim it at the base of the fire
• Squeeze the handle
• Sweep the stream side to side at the base of the
  fire.

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Fire and Smoke Detectors

• There are different types
• Make sure you read the labels
• Put on every floor of house

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STATISTICS

• Most fires start in the kitchen than any other
  place in the home.
• Cooking fires are the 1 cause of home fires and
  home fire injuries
• One person is either burned or scalded every 25
  seconds in the USA

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STATISTICS

• There is a noticeable peak in kitchen fires
  occurring around 6 p.m.
• The most common material ignited in kitchen fires
  
• 37 -oil, fat, grease
• 13.5 food, starch, flour
• 10.3 plastic

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STATISTICS

• Unattended cooking is the leading cause of home
  cooking fires
• 2/3 of the time fires start within the first 15
  minutes of cooking
• The stove is the 1 fire hazard in the kitchen

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Resources

• American College of Emergency Physicians (2001).
  First Aid Manual. New York Dorling Kindersley
  Limited.
• Barbie Arnold (2005). Akron, OH The University
  of Akron.
• Boy Scouts of America (1996). Safety- Merit Badge
  Series. Irving, Texas Boy Scouts of America.
• Hall, J. (January, 2005). Home cooking
  patterns and trends. Quincy, MA National Fire
  Protection Association.
• U.S. Fire Administration/National Fire Data
  Center (Oct., 2004).
• Websites Used
• www.nfpa.org
• www.dos.state.ny.us
• www.forburns.com/burn_safety.html
• www.keepkidshealthy.com