Kitchen Safety Basics
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Kitchen Safety Basics
Before you begin
A safe cook washes hands with soap, ties back long hair, wears an apron if available, and clears the work area. Follow the adult’s instructions, use equipment only when shown how, and never rush or play in the kitchen.
Kitchen safety mission
Read the safety notes and solve the situations. Chopping-board colour systems can vary between kitchens, so always check the labels or ask the person in charge. A common system is: red for raw meat, yellow for raw poultry, blue for raw fish, green for vegetables and salad, and brown for cooked meat. Keep raw and ready-to-eat foods separate, and wash boards and utensils between uses.
- Wash her hands with soap and water, then use a clean board
- Start chopping quickly before anyone needs the bench
- Wipe her hands on a tea towel and begin
- Red
- Yellow
- Blue
- Green
- Brown
- Raw poultry
- Raw fish
- Vegetables and salad
- Raw meat
- Cooked meat
- Tie long hair back and secure loose sleeves
- Leave hair loose so it stays cool
- Roll sleeves down over your hands
- Turn the pot handle inward, away from the edge
- Leave the handle sticking out for easy reaching
- Put a tea towel over the handle
3 printable pages
Page 1
Page 2
Page 3
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