Food & Kitchen Safety Guidelines

2026 September - 2027 January

Microwave

Use microwaveable containers rather than metal containers or aluminum foil in the microwave oven.  Use a splash guard or paper towel to prevent a mess.

Injured

If you injure yourself while cooking, stop cooking and tend to it with first aid. 

Plugging Electrical Appliances

Always unplug electrical appliances by the plug, never the cord.  Hands must be fully dry before handling electrical appliances.  Also, unplug mixers before removing the beaters.

Oven Baking

When using an oven, ALWAYS wear oven mitts on both hands.  Open the oven door FULLY.  Pull out the oven rack before putting the dish in the oven and before taking the dish out of the oven.  Stand to the side.

Pots and lids

Keep pot handles turned in towards the wall.  Always turn the burner off when not in use.  Open the lid of a pot towards you like a shield.  Fry foods at medium heat or lower.

Fire on the stove

In case of a fire on the stove, immediately turn off the heat and pour baking soda onto the flames.

Long Hair

Tie back long hair in a ponytail when working with food.  

Clothing

Remove coats, roll up sleeves and wear an apron.

Chopping food

Slice and chop food on a cutting board – keeping fingers away from the blade.  Always cut away from yourself.  Carry knives with sharp edges down.  NEVER place sharp knives and peelers in the sink after use.  Wash immediately and put away. 

Opened Can food

Fully remove lids of cans and place in the recycling bin.  Never store food in an opened can.  Transfer food into a bowl or Tupperware and seal with plastic wrap.

Broken Glass

If glass breaks, immediately inform your teacher.  Glass must be swept up and placed in a bag, labeled “broken glass” before putting it in the garbage.

After use

Paper towels must NEVER go in the blue recycling bin, only the green bin/compost.  Containers with food in them should be thrown in the garbage or if possible, rinsed out and recycled.

Meat cooking

Cook meat, poultry and fish to the minimum internal temperature to ensure all bacteria is killed off.

Storing Food

Foods not being eaten right away should be cooled quickly in a shallow container and refrigerated

Hand washing

Wash your hands with warm soapy water for at least 20 seconds before and after handling food, and during cooking with any contamination.

Countertops cleaning

Wash countertops with warm soapy water or sanitizing spray after preparing each food item.

Vegetables Preparation

Wash fresh fruits and vegetables under cool, running, drinkable water, before eating them or cooking them. Use a vegetable scrub brush on produce that has a firm skin, such as carrots & potatoes.  Wash the outside of fruits and vegetables before you cut into them.  

Meat Preparation

Cut and prepare raw meat, fish and poultry on a separate cutting board and with a separate knife, from that used to cut ready to eat vegetables, fruit or other foods.

Unfreezing frozen food

Thaw frozen foods in the refrigerator, microwave or cold water.  Never in hot water or on the countertop at room temperature

Plate Placement for cooked food

Always place cooked food on a clean plate. Do not use the same plates for raw and cooked meat, poultry, fish or seafood.

Utensils

If you've used utensils to handle raw food, don't use them again until you've cleaned them thoroughly in the dishwasher or in warm, soapy water.

Raw Eggs

Avoid consuming any raw or lightly cooked eggs or egg products such as cookie dough or cake batter.

Food Sampling

Do not sample foods from a common container.  Remove foods with a ladle, tongs or a spoon rather than your hands.  You may sample your dish with a clean spoon that is washed immediately after use.