Goal 1.01: Understand safety and sanitation.

Goal 1.01: Understand safety and sanitation.

Kitchen SafetySAFE or NOT SAFE

Wash hands for at least 20 seconds before handling food.

SAFE

Judge if food is safe to eat by smell, taste, or sight.

NOT SAFE

Clean all food-contact surfaces often during food preparation.

SAFE

Playing with the dog and then preparing dinner.

NOT SAFE

Use a single use towel to wipe up a spill on the counter.

SAFE

Reuse your plate when you return to the buffet.

NOT SAFE

Replace your dish cloth everyday.

SAFE

Store canned food under the kitchen sink.

UNSAFE

Use a wet towel to remove hot pans from the oven.

NOT SAFE

Replace frayed cords on appliances.

SAFE

Use a dull knife.

UNSAFE

Cut food using knife that is pointed towards you.

UNSAFE

Open lids of hot food toward you.

NOT SAFE

Use water to put out a grease fire.

NOT SAFE

Turn pot handles inward toward the stove and away from the edge.

SAFE

After running cold water over a burn, break blisters, and apply ointment.

NOT SAFE

If someone is experiencing electrical shock, pull him/her away from the source.

NOT SAFE

Store chemicals away from food.

SAFE

Feed small children hot dogs and carrots.

UNSAFE

If hair catches on fire, smother it with a cloth.

SAFE

Wear closed toed shoes on the kitchen.

SAFE

Wear securely fitted clothing in the kitchen.

SAFE