# ___Name ______________________________Date _______________________ Period _______

FOODS LAB SAFETY, SANITATION AND RULES

Safety Procedures
To prevent falls
1. Wipe up all spills at once. 2. Close cabinet doors and drawers.

To prevent cuts
1. Keep sharp knives sharp. They are less likely to cause an accident than dull ones. 2. Use a cutting board. 3. Cut away from you with the knife blade slanted. 4. For peeling vegetables such as carrots or potatoes, use a peeler instead of a knife. 5. If a knife, or other sharp object starts to fall, get out of the way. Do not try to catch it in mid-air. 6. Wash, dry and store knives separately form other dishes and utensils. 7. Keep your fingers away from beaters and blades in appliances. 8. Use knives and other tools only for their intended purpose. 9. Sweep up broken glass immediately. 10. Wrap your hand in a towel to pick up broken glass. 11. When opening cans, cut the lids completely off. 12. Dont leave sharp knives and other sharp objects in a sink full of water.

To prevent fires and burns

1. Use salt or baking soda, not water to put out a grease fire. 2. Keep flammable materials away from the top of the range and away from portable appliances that produce heat. 3. Use a dry potholder to remove pans from the oven. 4. Keep pan handles turned inward on the range. 5. When removing a pan lid, tilt the lid away from you and do not hold your face directly over the pan. 6. When removing a pan from the oven, pull the rack out. Dont reach into a hot oven. 7. Check to be sure all appliances are turned off when you are finished with them. 8. Use a spoon or tongs, not your fingers, to remove food from pots and pans. 9. If you smell gas, turn off all range and oven controls and tell your teacher.

To prevent electrical shocks

1. Keep electrical cords away from water and hot objects. 2. Unplug portable appliances after using them. 3. Unplug portable appliances before cleaning them. 4. Before using an electrical appliance, make sure your hands are dry and that you are standing on a dry surface.

Sanitation Procedures
1. Keep books, purses and other personal items in the classroom, do not bring them into the food lab. 2. Wear appropriate, clean clothing on lab days. Avoid long, loose sleeves and dangling jewelry. 3. Wear a clean apron. 4. Pull hair back and secure it so that it stays away from your face and shoulders before you enter the food lab. 5. Do not work with food if you have an open wound on your hands.

6. Wash your hands with soap before beginning the lab. Dry your hands on paper towels, do not use the dish towels. 7. While working with food, avoid touching your hair, your skin or face. 8. Repeatedly wash your hands when necessary especially after coughing, sneezing or using the restroom. 9. Wipe all counter tops and tables at the beginning and end of each lab. 10. Use hot, soapy water for washing dishes. 11. Wash dishes, pans and utensils as you use them, allowing them to dry on the drain board when possible. 12. When tasting foods, use a spoon other than the one used for stirring. Use a clean spoon for each person tasting and for each time food is tasted. 13. When possible use a kitchen tool, not your hands to complete tasks.

Foods Lab Rules

1. Work only with your assigned group in your assigned area. 2. Dry your hands on paper towels, not with the dish towels. 3. When not actually cooking or cleaning, sit at your assigned table. 4. No horse playing of any kind is permitted in the lab. 5. Talking is permitted in the lab only if it is kept in whispered voices. 6. Observe all common-sense safety precautions. 7. Follow instructions for your lab exactly; follow your recipes exactly. 8. Treat all appliances and equipment with respect. 9. Wash each item carefully in hot soapy water. 10. Clean all countertops, appliance surfaces, and tables thoroughly before beginning lab and at the end of lab. 11. Put all clean and dried appliances, utensils and equipment in their proper places. 12. Place dishpan, dish drain board, dish soap and hand soap under the sink. 13. Dry out sink with dish towel. 14. Place all linens (dish towels, dish cloths and green scrubbers) in the laundry basket. 15. Sweep the floor. 16. Double check all surfaces and items in your area. 17. Return to the classroom when given permission to do so. ----------------------------------------------------------------------------------------------------------------------------

FOODS LAB SAFETY, SANITATION AND LAB RULES

We have read the Foods Lab Safety, Sanitation procedures and Rules for working in the Foods Lab. The student agrees to follow these procedures and rules. Failure to observe these procedures and rules will result in the student not participating in the Food Lab.

_____________________________________________________ Student signature _____________________________________________________ Parent signature

_________________ Date _________________ Date

Does your student have any food allergies? ____ NO ____ YES. If yes, what are they? ________________________________________________________________________________