Lifetime Nutrition
and Wellness
Guidelines for Preventing
Kitchen Accidents
• Don’t overload electrical outlets.
• Be careful with flammable materials.
• Disconnect cords by pulling the plug.
Do Not pull the cord.
• Do not store sharp, heavy objects such as
appliances, large utensils, or large pans
overhead.
• Keep cupboard doors closed.
• Follow appliance directions carefully and
do not remove safety labels or guards
from appliances.
• Keep electrical appliances away from
water.
• Keep handles of pan turned away from
outer edges of the range.
• Keep kitchen floors clean
and dry to avoid accidents
by slipping.
• Open the lids of pots and pans away
from you so steam will not burn
hands or face as lid is removed.
• Store and wash sharp objects and
knives separately.
• Store kitchen chemicals away from
heat and food.
• Use a sturdy stool when reaching for
objects.
• Use dry potholders when
handling hot
pots to avoid burns.
• Wear safe clothing and shoes.
• When taking items out of the oven, clear
the area, pull open the oven door, pull out
the rack with a dry pot holder, and then
take the item out and place it on a cooling
rack.
Separate (To Prevent Cross Contamination)
• Put raw meat in plastic bags before placing them in your
shopping cart.
• Store raw meat in the bottom of the refrigerator.
• Don’t taste and cook with the same spoon.
• Never use the same utensils, cutting board, etc. after using
on raw meat.
• Have a separate towel for wiping hands and dishes.
• Never taste food that looks or smells rotten.
Cooking
•
Keep hot foods hot (above 140 degrees F)
•
Meat such as steak and roast should have an internal temperature of 145
degrees F
–
Ground beef, meat loaf
160 degrees
–
Whole poultry
180 degrees
–
Poultry breast
170 degrees
•
Do not partially cook foods and then set aside or refrigerate to complete the
cooking later.
•
Dispose of bulging, leaking or damaged cans.
•
Use only clean, fresh, unbroken eggs.
•
Do not eat raw cookie dough or taste partially cooked dishes containing
meat, poultry, fish or eggs.
Preventing Chemical Poisoning
• Keep all hazardous materials out of
children’s reach.
• Keep all hazardous products in their
original containers.
• Wash all fresh fruits and vegetables to
remove pesticides and insecticides.
In case of poisoning call the nearest
poison control center immediately.
Preventing Cuts
• Keep knives SHARP.
• Use knives properly.
• Don’t try to catch a falling knife.
• Wash and store knives separately.
• Never pick up broken glass with your bare hands. Use a
Broom & Dust Pan
 Cover wound with clean cloth and apply pressure. If
minor clean with soap and water.
Preventing Burns and Fires
• Use potholders not dish towels. Don‘t use either if
they’re wet!!!!!!!!
• Turn pan handles inward.
• Open pan lids away from you to prevent steam burns.
• Never leave a pan of grease unattended.
– (Always have Salt or Baking Soda Handy)
• Keep a fire extinguisher handy.
 Immediately run cold water over a burn.
Preventing Falls
• Use a steady step stool or ladder to reach high places.
• Don’t walk on a wet floor.
• Make sure rugs have a non skid backing.
• Stay in your own kitchen areas! No one should ever be
in another kitchen area!
• Never sit on tables, or counters. Never stand on chairs.
 If you suspect a broken bone do not move the person.
 Make person comfortable.
 Do not give them anything to eat or drink
Preventing Shock
• Don’t touch plugs or switches with wet hands.
• Don’t use lightweight extension cords with small
appliances.
• Don’t overload electrical outlets.
• Don’t use damaged appliances.
 Do not touch the person if they are connected to the power
source.
 Disconnect the appliance or turn off the power causing the
shock.
 Use a non-conducting material (rope, dry cloth, wooden pole)
to pull the person away from the electrical source.
 Call for help.
Allergic Reactions
• Can be sudden and must be treated
immediately.
• Epinephrine is the most common antidote
drug used and is often administered through
an automatic injection device.
• Seek further medical attention immediately.
• Inform health professional of the medication
which has been given.
Electrical Shock
• If victim is touching a live household electrical
wire, call 911 and begin first-aid.
• Do not touch victim if they are still in contact with
live current.
--Symptoms include burn marks on mouth or
skin, tingling sensation, dizziness, muscle pains,
bleeding, headache, or unconsciousness.
• Unplug appliance or turn off main power. If
unable to do this , separate victim from current
using a non-conductive material.
• If victim is not breathing or does not have a
pulse, begin CPR.
• If victim has been burned, begin first aid for
burns.
• Keep victim inactive until help arrives.
Types of Burns
• 1st Degree – Mild Sunburn;
only the first layer is affected.
Easily treated with aloe or
lotion
• 2nd Degree - Scalding from
hot water; deep redness &
pain; appears wet and shiny
• 3rd Degree – More severe &
require medical
attention; Deeper layers of
skin and nerve endings have
been affected
Burns…First Degree
• Run cold water over the burned area.
• Keep the area uncovered or apply a dry
dressing.
• Do not use butter, lotions, or oils. Use a
burn ointment.
• Call doctor if infection arises.
Burns…Second-Degree
• Immerse in cold water.
• Dampen clean cloths in cold water and
apply them repeatedly.
• Do not rub the area or break blisters.
• Use burn ointment only.
• Dress the area with gauze that does not
stick to skin and change daily.
• Call doctor if there are signs of infection.
Burns…Third Degree
• Affects outside and inside layers of skin and
possibly organs.
• Skin appears black.
• Requires emergency treatment.
• Call 911 immediately.
Cuts and Wounds
• Do Not Touch anything with cut or wound.
• Clean with soap and water.
• Apply direct pressure to bleeding cut with
clean cloth.
• If cloth soaks through, do not
remove…apply a second cloth.
• Elevate a bleeding limb higher that the heart
unless you suspect a broken bone.
• Apply first aid cream after bleeding stops.
• Call 911 if wound is severe.
Soft Tissue Injuries
RICE
• Rest the injured limb or joint.
• Apply ice packs to reduce swelling.
• Apply a firm compression bandage to add
support.
• Elevate the limb.
Choking
• Do not try to retrieve an object from the
victim’s throat.
• Perform the Heimlich maneuver until the
object comes out or the victim loses
consciousness.
• If victim loses consciousness, lay flat on
back and sweep the victim’s mouth / open
airway / check for breathing / give two slow
breathes / give 30 chest compressions/
continue until object is removed or medical
help arrives.
• If object has come out but
victim is not breathing, begin
CPR.
• Call 911 or your emergency
number.
…If you are alone, use chair or
counter to try to force object
out.
Poisoning
• If victim is not breathing, or does not
have pulse, or heartbeat, begin CPR.
• Try to identify the poison.
• Call poison control center or 911.
• Follow instructions given by emergency
personnel.
• Place victim in recovery position.
FIRES AND EXTINGUISHING
METHODS
• A small grease fire can be extinguished by
covering it with baking soda.
• A pan fire can be extinguished by covering
the pan with a lid.
• A fire blanket can be used as a protective
shield during escape.
Types of Fire Extinguishers
• Type A extinguishers are used for ordinary
combustibles (cloth, wood, rubber, plastics).
• Type B extinguishers are used for flammable
liquid fires (oil, gasoline, paints, lacquers,
grease, solvents).
• Type C extinguishers are used for electrical fires.
• Type D extinguishers are used for metal fires
(these types of fires are dangerous and seldom
handled by the general public).
•
•
•
•
•
•
Clean shelves and drawers frequently.
Clean up spilled food immediately.
Keep all food covered.
Keep all pets out of the kitchen.
Keep floors clean.
Repair cracks in the work area counters to
block out pests.
• Store equipment in clean area.
• Use traps and poisons carefully.
• Work with clean hands and fingernails.
• Avoid touching the eating surface of
plates, flatware and glasses.
• Do not handle food if you have an open
cut or wound on your hand.
• Cover or tie back hair to keep it out of
food.
• Keep all pets out of the kitchen.
• Keep all work areas clean.
• Scrub your hands after touching raw
meats or other raw food.
• Use a tasting spoon only once.
• Use one towel for dishes and a separate
towel for hands. If possible, allow dishes to
air dry.
• Wear clean, washable, and comfortable
shoes.
• Do not use flatware, utensils, or towels
that have fallen on the floor until they have
been washed.
• Wear safe clothing and shoes.
– No Baggie Clothing, Closed Toed Shoes, Long Hair Must be tied up or in
a hair net.
– Avoid touching your hair and face while cooking.
• Keep your hands clean at all times!
Hand Washing PowerPoint
• Cover coughs and sneezes and was hands immediately.
• Wash immediately after handling raw meat or eggs. Use
paper towels to clean raw meat juices and throw the paper
towel away.
• Wash dishcloths and sponges daily.
E. coli
• Caused by eating meat, especially ground
beef that has not been sufficiently cooked.
• Other sources…contaminated vegetables,
unpasteurized milk and juice, swimming in
contaminated water.
• Often causes severe bloody diarrhea and
abdominal cramps.
C. Perfringens poisoning
• Caused by eating foods contaminated with
abnormally large amounts of bacteria.
• Present in food after cooking and multiply during
cool down and storage.
• Meat and gravy products are frequent sources.
• Symptoms include nausea, diarrhea, and acute
inflammation of the stomach and intestines.
Staphylococcal poisoning
• Caused by eating food containing the toxin
and transmitted by food handlers who
carry the bacteria.
• Foods include: meat, poultry, egg
products, salads (egg, tuna, chicken,
potato, macaroni, etc.)
• Symptoms include vomiting, diarrhea,
tiredness, and abdominal cramps.
Botulism
• Caused by eating food containing the botulism
toxin.
• Toxin is produced when bacteria grow in
improperly canned foods and occasionally in
contaminated fish.
• Symptoms include double vision, inability to
swallow, speech difficulty, and progressive
paralysis of the respiratory system.
• Never eat food that does not smell normal or
comes from bulging, damaged, or leaking cans.
• To prevent infant botulism—do not feed honey to
infants less than a year old.
• Biological contamination— store food
below 40 degrees or keep food above 140
degrees while waiting to be served.
• Foreign substances— Keep dirt,
chemicals, metals, or other foreign
substances away form food and wash
fresh produce before serving.
• Spoilage— Use perishable food as soon
as possible after purchasing.