In order for food to improve human health, it is necessary to observe basic sanitation rules when storing food and preparing food. Perishable foods (meat, fish, milk, cottage cheese and others) should be stored in refrigerators or cold cellars. If they are unavailable, such products should be purchased only for one-day needs.
For cutting meat, fish, cutting vegetables and bread, you need to have separate cutting boards, and one side of the board should be used for cutting raw meat, and the other for cutting cooked meat, one side of the other board should be used for cutting raw vegetables, and the other for cutting boiled . For ease of use, inscriptions should be made on cutting boards, for example: S. m. (raw meat), V. m. (cooked meat), S. r. (raw fish), V. r. (boiled fish), S. o. (raw vegetables), V. o. (boiled vegetables).
Before cooking, products must be thoroughly washed, and vegetables and fruits eaten raw must be doused with boiling water or rinsed with warm boiled water.
Ready-to-eat foods should be stored separately from raw foods. It is not recommended to store prepared food for a long time, as pathogenic microbes multiply in it. Eating such food may cause poisoning. Fish dishes and dishes prepared from minced meat are especially dangerous in this regard.
Do not store opened canned food in cans.
Utensils, equipment and the kitchen area must always be clean. For food waste in the kitchen, you must have a special bucket with a lid, which is opened by pressing your foot on the pedal located at the bottom of the bucket. To prevent flies from entering the room, a metal mesh or gauze should be placed over the window or window.
When working in the kitchen, to avoid hand cuts, burns and other injuries, the following safety requirements must be observed.
Heating devices should not be left unattended, as this may cause a fire.
Electrical appliances should be placed on asbestos stands.
The electric stove spiral should not protrude above the edges of the heating element and touch the cookware.
Electrical appliance cords should not have exposed wires.
Switches and sockets must be in good working order.
Do not allow boiling liquid to flood gas burners and the heating element of an electric stove.
Turn the electric stove on and off with dry hands, holding the plug and not the cord.
Bottles and cans of canned food and compotes should be opened with a special knife.
You cannot push food into the neck of the meat grinder with your fingers; to do this, you must use a wooden pestle.
Handle hot dishes with a kitchen towel, and open the lids of pots with boiling liquid away from you so that drops of hot water do not fall on your feet.
→ Indoor safety rules →
Safety regulations
The following safety rules must be observed in the kitchen:
Before working with kitchen equipment, familiarize yourself with the assembly rules,
disassembly, replacement of replaceable mechanisms
Do not put your fingers into the bowl of an electric mixer or meat grinder until it is stopped.
When working with hot frying pans and pots, use only dry gloves.
Do not leave pan handles protruding beyond the stove
Lift heavy objects correctly to avoid back injuries
Don't put knives in sinks
Use knives carefully, carry them with the tip down
Lay knives flat, not blade up
Ensure that kitchen floors are always clean and dry
Hazards in the kitchen
Sources of danger may include:
Equipment connected to the network (when cleaning it or replacing parts)
Faulty electrical outlets
Overloaded plug connectors
Wet hands when handling equipment and plugs
Faulty gas equipment
The main reasons for violating safety rules in the kitchen:
Absent-mindedness
Ignorance of safety rules
First aid kit
In the event of a serious accident, you must call an ambulance. If there is a suspicion of a fracture, do not move the victim under any circumstances until the broken limb is treated and fixed.
There should be a first aid kit in the house, which should include:
Sterile bandages
Tourniquet to stop bleeding
Band-Aid
Iodine or other disinfectant
Ammonia
Tweezers, scissors
Ointment for burns
First aid
Signs of shock include loss of consciousness, nausea, clammy skin and a pale face. The victim should be placed on his back and kept warm. Cover with a blanket or clothes, but under no circumstances apply bottles of hot water.
Fainting
Fainting occurs when spending a long time in a hot, poorly ventilated kitchen. Signs of impending fainting include paleness, dizziness, and sweating. The victim is placed on his back so that his head is lower than his legs, and when the person regains consciousness, he is taken out into the fresh air.
Cuts
The skin around the cut is washed with water and the cut is immediately covered with a dressing. Heavy bleeding should be stopped by pressing on the artery with your thumb. This procedure can be carried out while the dressing material is being prepared, but not more than 15 minutes.
Fractures
The fracture victim is not moved anywhere until the injured part of the body is fixed. You should immediately seek medical help.
Burns and scalds
Immerse the burned part of the body in cold water (or under a slow stream of running water) for 10 minutes or until the pain stops.
If the burn is very deep or its area is large, then cover the burned surface with a clean cloth or dressing material and take the victim to the hospital.
Do not use sticky dressings; it is better to use special lotions or ointments.
Electric shock
Turn off the current immediately. If this is not possible, remove the victim from its effects using dry insulating material, such as fabric, wood or rubber. Do not touch the victim with your bare hands, otherwise you will also become stressed. If breathing has stopped, perform artificial respiration and call a doctor. Wounds are treated in the same way as described above (see “Burns”, etc.).
Gassing
If the victim's breathing has stopped, perform artificial respiration and call a doctor.
Plug-in equipment (when cleaning or replacing parts) faulty electrical sockets overloaded plug sockets wet hands when handling equipment and plugs faulty gas equipment plug-in equipment (when cleaning it or replacing parts) faulty electrical sockets overloaded plug sockets wet hands when handling with equipment and plugs faulty gas equipment
Kitchen utensils Pans, pots, etc. should be placed on the stove so that their handles do not hang over its edge. Otherwise, you can get caught in them and spill boiling water over yourself. For the same reason, you should first use burners located closer to the wall, and also place hot food away from the edge of the kitchen table.
Safety requirements before starting work 1. Put on overalls and tuck your hair under a scarf. 2. Check the serviceability of kitchen equipment and their markings. 3. Check the integrity of the enamel cookware, the absence of chips in the enamel, and the absence of cracks and chips in the tableware. 4. Turn on exhaust ventilation. Safety requirements after finishing work 1. Turn off the electric stove, do not pull the cord when turning it off. 2. Thoroughly wash work tables, dishes and kitchen utensils. 3. Take out garbage, waste and cleaning to a designated place. 4. Take off your overalls, turn off the exhaust ventilation and wash your hands thoroughly with soap.
Safety rules in the kitchen In the kitchen, you must follow the following safety rules: before working with kitchen equipment, familiarize yourself with the rules for assembling, disassembling, replacing replaceable mechanisms; do not put your fingers in the bowl of an electric mixer or meat grinder until they are stopped; when working with hot frying pans and pots, only use dry gloves do not leave the handles of pans protruding beyond the stove lift heavy objects correctly to avoid back injuries do not put knives in sinks use knives carefully, carry them with the tip down lay knives flat, not with the blade up ensure that the kitchen floors are always clean and dry
Safety rules in the kitchen Do not push food into the neck of the meat grinder with your fingers; to do this, you must use a wooden pestle. Make sure that when working with a hand grater you do not injure your hand: hold the product well and do not rub too small parts of it. You should use an oven mitt to handle hot dishes, and open the lids of pots with boiling liquid away from you so that drops of hot water do not fall on your feet. Only use a frying pan with a wooden handle. Place dishes with a long handle (frying pan, ladle, etc.) so as not to get caught on them and fall. Do not pour hot liquid into glass containers: if the container breaks, you may be scalded. Do not try hot food without first cooling it. Ventilate the room periodically so that the air temperature and humidity do not increase and fumes formed during frying do not accumulate. Make sure your work area is well lit.
Kitchen safety rules for children Store glassware and expensive china under lock and key or in high cabinets that your child cannot reach. Don't forget about the dangers posed by cleaning products and detergents. Buy less toxic ones if possible and store them in a safe place where the baby cannot find them. Toxic Lock drawers where knives and other sharp objects, such as blender attachments, are stored with special locks. You can either put locks on all cabinets or put dangerous items out of the child's reach. Or you can completely block the entrance to the kitchen using child safety gates. But if you decide to do this, make sure you can keep an eye on your baby while you're in the kitchen.
- Active games, running, behavior without self-control, and pampering in the kitchen are prohibited. Adults (cook and organizer) and the squad leader must constantly monitor this.
- Adults, or a senior student together with an adult, or carry it with hot food should remove, hang, and put the cauldrons on the fire.
- Place boilers only in a specially designated place for boilers with and without food.
- Only the duty detachment and assistants from other detachments can be in the kitchen with the permission of the commander of the duty detachment and the cook.
- Work with knives only on a special board under the supervision of an adult. Peel vegetables and fruits only in the kitchen in a special bucket.
- Dispose of food waste only in a special bin for food waste, for glass and metal in a separate special bag or bucket, paper waste in a special bag or bucket for paper waste. Pupils can only take food waste into the pit accompanied by an adult. Cans and glass are taken to the trash bin and thoroughly cleaned before doing so.
- Stir in boilers only with long-handled scoops.
- It is prohibited to work near boilers with bare legs or arms, or to approach boiling boilers closer than 50 cm.
- Handle products only with clean hands, after rinsing in a special solution or washing with antibacterial soap, or wearing disposable gloves.
- Taste food only with clean spoons.
- There should be no dirty dishes or waste on the work table. Immediately place dirty dishes in a special container. bucket and throw away the waste. It is prohibited to work on the table with crumbs or dirt; you must remove it immediately and then continue working.
- Clean knives, spoons, forks should be placed in special containers, dirty ones should be placed in containers for dirty dishes.
- The floors and kitchen area must be kept clean at all times, free of crumbs, waste, etc.
- Rags: clean, hung on a special rope under a clothespin, wash dirty rags in a special basin with special. solution. Pour out and rinse according to the degree of contamination. Crumbs and waste are not allowed in the basin.
- Detergents are stored only in a special box.
- Distributing food in a neat festive look, wearing gloves, washed and combed, with a good mood and wishes for a bon appetite.
- Bread and rolls should be served and leftovers should be stored in a special container with a closing lid. Tea, Coffee, Sugar, Salt should be stored in special clean containers, free of crumbs and dust, which are put into a special box after eating.
- Ketchup, Mayonnaise, and seasonings should be in special hard packaging on the tables, and after eating they should be put away in a special container in their pure form.
- Food is distributed from a special table, “bistro” type, quickly, clearly, with a maximum of one dish per serving person on duty when there are more than 25 people in the camp. On the first and second, two watchmen from two boilers are placed. The distribution must be thought out in advance.
- In the kitchen, it is necessary to strictly comply with the requirements of the cook and the organizer of the detachment.
Rules for safe work with hot liquids Do not add liquid to the edges of the pan Place food in a frying pan with heated oil carefully, avoiding splashes Avoid droplets of water getting onto a heated frying pan with oil Open the lid in the direction away from you
Before starting work Put on overalls, tuck your hair under a scarf Check the serviceability of kitchen equipment and their markings Check the integrity of enamel cookware, the absence of chips in the enamel, as well as the absence of cracks and chips of tableware Turn on the exhaust ventilation Check the serviceability of electrical equipment, make sure that there are dielectric mats on the floor
During operation, be careful when slicing food. Be careful when working with hand graters, hold the food being processed securely, do not process small pieces. Pass knives and forks to each other only with the handles forward. Make sure that when boiling, the contents of the dishes do not spill over the edge; take the lids of hot dishes. with a towel or oven mitt and open away from you Place the frying pan on and off the stove with a frying pan Do not leave plugged-in electrical appliances unattended
During work, cut bread, gastronomic products, vegetables and other products with well-sharpened knives on cutting boards, observing the correct cutting techniques: the fingers of the left hand should be bent and at some distance from the knife blade. Cut raw and cooked vegetables, meat, fish, bread on different cutting boards in accordance with their labeling. Be careful when working with hand graters, hold the products being processed securely, do not process small parts
Upon completion of work, turn off the electric stove and other electrical appliances; when unplugging from the electrical outlet, do not pull the cord. Thoroughly wash work tables, dishes, and kitchen utensils. Carry out a wet cleaning of the room, take off overalls and wash your hands thoroughly with soap.
Actions in emergency situations If kitchen equipment malfunctions, stop working and inform the teacher. If any liquid or grease spills, remove it from the floor immediately. If the tableware breaks, do not remove the fragments from the floor with your hands, use a broom and dustpan. In the event of an accident, the victim or eyewitness to the accident must immediately inform the teacher.
Test yourself Find the mistake When slicing food, be sure to exercise maximum caution. When slicing food, the work must be done quickly. When working with a hand grater, do not chop too small products. Place food in boiling liquid at a distance of 15-20cm from the surface of the liquid
Test yourself Find the mistake When preparing minced meat in a meat grinder, the product is pushed through with the fingers of your left hand When passing the knife, you need to hold it by the handle and pass it forward with the handle Slicing food on cutting boards When working with a hand grater, the food is chopped completely
Test yourself Find the mistake You should turn on electrical appliances after wetting your hands Before starting work, make sure that kitchen appliances are in good working order While the electric coffee grinder is operating, check the degree of grinding without turning it off. Cut by holding the product in the palm of your right hand.
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