KITCHEN SAFETY AND SANITATION

General work habits:
Don't try to catch falling knifes or other sharp objects. Just back away and let it fall so you don't get hurt. If you spill something clean it up right away so that you or someone else don't slip and get hurt. Keep unnecessary things away from a hot stovetop. Wash sharp utensils separately from other things. You don't want a fire or to cut yourself.

Handling chemicals:
Do not mix chemicals. Make sure you wash your hands after handling chemicals, so that you don't get any in your food or face.

Using electricity safely:

• Never stick anything in any appliances
• Never use appliances around water

Putting out a fire on a stovetop or electric skillet:
To put out a fire on a stovetop or electric skillet, put a lid on the pan. You will block oxygen from fueling the fire.

The four groups of people most susceptible to food borne illness are:
Infants
Pregnant Women
Young children and
older adults
People infected with disease

Salmonella

Comes from raw poultry and eggs.

Botulism

Comes from home canned foods. Can be very deadly if not treated right away.

DANGER ZONE