SS1 Second Term Food and Nutrition Lesson Note – Kitchen Safety and Hygiene

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WEEK: 8

SUBJECT: FOOD AND NUTRITION

CLASS: SS 1

TOPIC: KITCHEN SAFETY AND HYGIENE

CONTENT:

• Methods of handling kitchen equipment properly
• Reason for maintaining safety in the kitchen
• Content and use of first aid box, simple first aid treatment-cuts burns and scald
• Rules for personal hygiene.

SUB-TOPIC 1:          Methods of handling kitchen equipment properly

Safety is a state of being from danger or harm. The kitchen contain dangerous items can cause accident.

SAFETY PRECAUTION IN THE KITCHEN

1. Do not litter floor with peeling of foodstuffs.
2. Avoid spilling water on the floor.
3. There should be lighting in the kitchen to avoid accident.
4. Always use cutting bud to cut all ingredients to prevent cuts.
5. Open all windows while cooking to prevent suffocation
6. Label food containers appropriately.

METHOD OF HANDLING EQUIPMENT PROPERLY

1. Check flexible lead and appliance such as kettle and toaster to be sure they are in good condition.
2. Get an electrician to repair damaged cables or equipment.
3. Do not use any electrical equipment or switches with wet hands.
4. Do not clean any appliances like blender, juice extractor or kettle while it is plugged in.
5. Do not fill kettle with water while it is plugged in.
6. Large appliance such as fridge dish washers and washing machines can be plugged can be plugged into standard socket outlet.
7. Always switch off all electrical appliance off immediately after.

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