Food Science Study Guide
Basic Kitchen Safety Note Sheet
Personal Cleanliness
Wash your hands for 10 to 20 seconds with soap and warm water before beginning work and after each incident of contamination such as sneezing, coughing, using the bathroom, touching hair or face, and so forth.
Dry hands with a paper towel or use a clean dish towel. Don’t use it on dishes after it has been used on hands.
Cover coughs and sneezes with hands or tissue. Wash hand immediately after.
Tie back hair and avoid touching it when you are in the kitchen.
Wear clean clothes and a clean apron when working in the kitchen. Avoid loose fitting clothing and jewelry.
If you have an open sore or cut on your hand, you may not work with food in the kitchen lab. Open sores are a major source of staphylococcal bacteria.
Don’t taste or cook with the same spoon. To taste pour a little into a bowl or cup and taste with a tasting spoon. Never use the stirring spoon to taste with.
Don’t lick fingers during lab class.
After handling raw meat, fish, poultry, or eggs, wash your hands thoroughly before touching cooked foods. This will prevent the transfer of bacteria.
Kitchen Cleanliness
Keep your work area clean. Wipe up spills as they happen. Use paper towels to wipe up juices from raw meat and poultry.
Remove dirty utensils from your work area before proceeding to the next task.
Use clean utensils and containers. Never use the same utensil or cutting board for both raw and cooked meat, poultry, fish or eggs. Utensils can transfer bacteria from raw foods to cooked foods.
Never use a dish towel to wipe hands or spills. Dish towels can transfer bacteria.
Wash the tops of cans before opening them. Otherwise, dust and dirt could fall into the food when you open the can.
Regularly wash counters and cutting boards to kill bacteria.
Wash dishes and utensils promptly. Use hot water and detergent. Wash dishes as you dirty them. Never put a knife into the sink to be washed. Wash it immediately.
Dispose of garbage properly and promptly. Empty the cans after each lab class.
Wash dishcloths, dishtowels, and sponges after each lab class. This discourages bacteria from breeding on damp surfaces.
Preventing Cuts
Keep knives sharp. Wash and store knives separately from other utensils.
Use knives properly. Move the blade away from your body as you cut. Never point a sharp object at another person.
Don’t try to catch a falling knife, scissors, or ice pick in midair.
Use a knife only for its intended purpose.
Never put fingers near beaters, blender blades, or food processor blades.
When opening a can, dispose of the lid immediately.
Never pick up broken glass with your bare hands. Use rubber gloves to pick up large pieces and sweep smaller pieces into a dustpan. Wipe up fragments with a damp paper towel. Dispose of broken glass immediately.
Preventing Burns and Fires
Use pot holders to handle hot utensils. Turn all pan handles inward to prevent accidental tipping.
To avoid steam burns, open pan lids away from you so the steam will escape safely.
Don’t play near the range. Use proper safety techniques and procedures every lab class.
Turn off the range and oven controls and disconnect appliances when not in use.
Follow directions when using appliances.
When working near the range, wear tight fitting clothing and roll up long sleeves. Never wear jackets, coats, or dangling clothing when cooking.
Do not place potholders, dishtowels, dishcloths, or other flammable materials on the ranges.
If you must light a gas range manually, do not turn on the gas first. Light the match and then turn on the gas to prevent accidental explosions. If you smell gas, turn off the controls, open a window, and call the gas company.
Never leave a pan of grease unattended because it can burst into flames. If the grease should ignite, never pour water on the flames. Use salt, baking soda, pot lid or fire extinguisher to help put the fire out.
Clean up grease spills frequently. Clean the drip pans and under the pans after each lab class. Clean up spills in the oven when the oven is cooled.
If cloth does catch on fire, don’t panic or run. Drop to the floor and roll over to smother the flames on personal clothing. Dishtowels, dishcloths, or other flammable materials may be smothered.
Preventing Falls
Use a sturdy step stool or ladder to reach high places. Never over reach.
Don’t walk across a wet floor.
Wipe up spills immediately. Be sure there are no slippery places on the floor after lab.
Keep cabinet doors and drawers shut after each use to prevent accidents and personal injury.
Never sit on cabinet tops or tabel tops to prevent personal injury.
Preventing Electric Shock
Never stand on a wet floor or work near a wet counter when using electric appliances.
Don’t touch electrical plugs, switches, or appliances when your hands are wet.
Unplug appliances using the plug and not the cord.
Unplug the toaster before trying to pry loose food that has become stuck.
Never use a damaged appliance.
Preventing Choking
Chew food thoroughly swallowing before.
Avoid talking and laughing when you have food in your mouth.
Don’t walk around the kitchen eating or drinking. Remain seated to do so.
General Guidelines and Procedures
Safety is always the first and foremost consideration in the kitchen food lab.
All group members are held responsible and accountable for the kitchen lab unit and experience.
All equipment, utensils, counter tops, refrigerators, dishes, tables, chairs, faucet handles, electric range top, knobs, handles, drain plugs etc. are to be left free of food., spills, clean and dry. Don’t put up things that are wet or dirty.
Wet dishcloths, dishtowels, aprons, and sponges are placed in the washer or in the basket on top of the washer. Don’t put wet things in the apron container, sink, or drawers.
Clean sinks with cleanser each lab class.
Sweep floors and mop or clean up all spills or spots every lab class. Mop water should be poured outside in the drain not in the sink.
Please don’t groom yourself in the kitchen.
Stay in your assigned kitchen unit.
One group member is to be responsible for getting ice each lab.
Type food or beverage should be taken out of the lab unless permission is given.
Every group member is to have a clear understanding of what is to be accomplished by the group every food lab. This means everyone knows the recipe, equipment to be used, needed supplies, safety and sanitation guidelines, lab responsibilities, and procedures.
The purpose of the kitchen lab class is to allow all students to experience practically the application of specific techniques. Grades are derived from following given directions, applying techniques, cooperation, and finished products.