Food Lab: General and Electrical Safety

• The food lab is potentially hazardous, so safety rules and teacher instructions must be followed at all times. Disregarding safety precautions may result in a student losing lab privileges.

General Procedures

• Electrical equipment or knives are only allowed when a teacher is present.
• Know the location and use of safety equipment.
• Report all accidents, broken equipment, frayed cords, and defective equipment to the teacher.
• Follow teacher instructions for appliance use and broken glass disposal.
• Immediately clean up spills to prevent slipping.
• Work efficiently, quietly, and carefully without disturbing others; no running is allowed.

Safe Use of Electrical Equipment

• Ask the teacher for help with safety procedures if unsure.
• Unplug stationary or handheld mixers before removing beaters and make sure the mixer is not plugged in when beaters are not in place.
• Plug in or unplug appliances with dry hands.
• Pull out appliance plugs by the plug, not the cord.
• Use microwave-safe containers instead of metal or aluminum foil in the microwave, and always follow microwave instructions.

Safe Use of Ovens, Cook Tops, and Ranges

• Always use pot holders or oven mitts when handling hot dishes or containers (never aprons or towels).
• Pull out the oven rack when placing items into or removing them from the oven, don't reach in.
• Make sure the path is clear before carrying a hot container.
• Lift saucepan or casserole dish covers away from yourself to avoid steam burns.
• Turn pot handles away from hot burners or the edge of the cook top/range.
• Always turn off burners when not in use.
• Fry foods at medium heat to prevent splashing, and follow classroom instructions for frying and fat disposal.
• In case of a fire, immediately turn off the heat and pour baking soda onto the flames.

Use of Knives and Sharp Equipment

• Slice and chop foods on a cutting board and keep fingers away from the blade.
• Always cut away from yourself.
• Carry knives with the sharp edges down.
• Lay knives, peelers, and choppers aside after use; wash and wipe them separately (never place a sharp utensil in the water with other items).
• Replace knives and blades in the designated area after use.
• Fully remove lids from cans and immediately dispose of them in the appropriate area.

Personal Hygiene

• Tie back or secure long hair when working with food.
• Remove outerwear and wear an apron when working with food.
• Wash hands with liquid soap and hot water, then dry with paper towels before working with food or equipment.

Food Handling and Sanitation

• Handle food products as instructed by the teacher.
• Do NOT sample food from the common class container.
• Remove foods from the common container with a ladle, tongs, or spoon, not with uncovered hands.
• Use a clean spoon when testing a product; do not use unwashed utensils or fingers.
• Students coughing or sneezing excessively will be provided with an alternate activity.
• Students with open cuts, sores, or rashes will be provided with an alternate activity or disposable gloves.
• Report any cuts or bleeding to the teacher and wait for first aid treatment before continuing in the lab.

Sanitation Procedures

• Wash all utensils and equipment from the cupboards.
• Use the three-step procedure for hand washing dishes when an automatic dishwasher is not used: wash in hot, sudsy water; rinse in clean hot water (43ºC); and rinse a second time in hot water with disinfecting liquid (2 mL chlorine bleach per liter of water) for at least 45 seconds.
• Use clean cloths to wash and dry dishes, and place dirty laundry in the designated area.
• Follow classroom procedures for cleaning cutting boards, sinks, and counters when using various food products.
• Place all garbage in the appropriate receptacle and replace the lid.
• Leave the lab area clean.

Guidelines for maintaining safety in the food lab, including general procedures and the safe use of electrical equipment. Emphasizing adherence to safety rules and teacher instructions to prevent accidents. Covers equipment handling, spill cleanup, and reporting hazards.