Rules for safety and conduct in the kitchen. Safety requirements and rules of sanitation and hygiene when preparing food

Plugged-in equipment (when cleaning it or replacing parts) faulty electrical sockets overloaded plug connectors wet hands when handling equipment and plugs faulty gas equipment Plugged-in equipment (when cleaning it or replacing parts) Faulty electrical sockets Overloaded plug connectors Wet hands when handling 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 following rules safety: 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; use only dry gloves; do not leave the handles of the pans protruding beyond the stove; lift correctly heavy objects, 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 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. Do not forget about the dangers that cleaning and detergents. Buy less toxic ones if possible and store them in 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.

• When cutting fish, grab it with a napkin to avoid pricking yourself. To prevent the fish from slipping out of your hands, dip your fingers in salt or attach a clothespin to the tail and hold the fish by it.
• Do not touch a frying pan or pot with your bare hands without making sure that they are not hot.
• Open the lid of the pan away from you, carefully, and be sure to using a potholder.
• Do not use the pressure cooker yourself.
• Place fats on a hot frying pan from your side, very carefully. So Do the same with foods when frying.
• Try hot food slowly, in small portions, giving it a little cool down. The best way to remove food from a pot or frying pan is with a spoon. with a long handle.
• Pour hot drinks into mugs and glasses carefully, placing them in teaspoon. And I will never hang it!
• It is best to get rid of dishes with cracks and chips. They are not safe to use.
• Do not place hot kettles, pots, pans, or miracle stoves on the floor. It costs nothing to stumble over them.
• Do not test your endurance - do not carry hot objects without tack. And be sure to look at your feet.
• Do not use electrical appliances even with the slightest malfunction.
• Pick up broken dishes from the floor carefully, not frantically movements. Large pieces - with your hands, small pieces - with a piece of cotton wool, throwing awayit along with the glass and replacing it with another from time to time.
• Do not lean low over a stove that is turned on or someone standing on it. dishes with hot food.
• Do not place hot food dishes on the edge of the table.
• When transferring hot dishes from the stove to the table, prepare a place there for them in advance.
• Acetic acid must be stored in a special, different the rest of the dishes, and always marked.
• Never taste unknown contents of bottles or other dishes. It is very dangerous. After all, there may be essence, vinegar, alcohol, technical fluid... Always follow this rule and teach the younger ones to follow it.
• Don't take risks and eat food with the slightest signs of poor quality, even if it tastes edible. It mayresult in serious poisoning.
• Remember to be careful when using knives and shredders.
• You need to be especially careful in the kitchen when there are kids there. After all, they are restless and very curious, and want to do everything themselves - grate vegetables, cut food, stir food in a frying pan, and tryfood cannot be done without them. Don't leave them unattended!

I APPROVED

Chairman prof. Committee Director of Municipal Educational Institution Secondary School No. __

_______________ _________ ____________ ___________

"___"________________200___g. "___"_____________200___g.

INSTRUCTION No. 67

on labor protection when working in the kitchen

GENERAL SAFETY REQUIREMENTS

1. Persons who have passed a medical examination and instructions on labor protection are allowed to work in the kitchen. Students are not allowed to work in the kitchen.

   Hazardous production factors:

cuts on hands with a knife due to careless handling

injury to fingers when working with a meat grinder and grater

burns from hot liquid or steam

defeat electric shock when using electric stoves

fires caused by improper use of gas stoves

When performing work in the kitchen, special clothing is used: a cotton robe or apron, a headscarf

SAFETY REQUIREMENTS BEFORE STARTING WORK

1. Put on overalls, tuck your hair under a headscarf, and wash your hands thoroughly with soap.

   It is necessary to check the serviceability and cleanliness of the equipment used, kitchen utensils, and their labeling

   Check the integrity of the enamel dishes, the absence of chips of the enamel, cracks and chips of the tableware

   Ensure compliance with labor safety standards of the place of work. Turn on ventilation

SAFETY REQUIREMENTS DURING OPERATION

1. During work, strictly adhere to labor protection requirements

   When using an electric stove, make sure that there is grounding and that the power cord, plug, and socket are in good condition. Place the tiles on a fireproof support. It is prohibited to use an electric stove with an open spiral.

   When using gas stove make sure that the burner and oven taps are closed; open the tap on the gas pipeline, then light a match, and then open the burner tap. The flame must be adjusted to ensure it is even.

   It is advisable to use enamel cookware for cooking.

   Be careful when peeling vegetables. Peel potatoes with a grooved knife, and fish with a scraper.

   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

   When working with a meat grinder, push meat and other products into the meat grinder not with your hands, but with a special wooden pestle

   Be careful when working with hand graters, hold the products being processed securely, do not process small parts

   Pass knives and forks to each other only with handles first

   Place food waste for temporary storage in a bin with a lid.

   Make sure that when boiling, the contents of the cookware do not spill over the edge; take the lids of hot dishes with a towel or oven mitt and open them away from you

   Remove the frying pan and place it on the stove with a frying pan

SAFETY REQUIREMENTS IN EMERGENCIES

1. If equipment and inventory malfunction, stop work and replace it immediately

   If liquid or fat spills, immediately remove it from the floor

   If dishes break, you need to remove the fragments using a broom and dustpan.

   If you receive an injury (wound, poisoning, burn), provide first aid to the victim, inform management about this, and, if necessary, deliver to the nearest medical facility

SAFETY REQUIREMENTS AFTER WORK COMPLETION

1. Carefully turn off the stove

   Thoroughly wash work tables, kitchen utensils and equipment

   Take out garbage, waste and cleaning materials to the designated area.

   Check the cleanliness and serviceability of equipment and kitchen utensils

   Take off overalls, turn off ventilation, wash hands with soap

Teacher:______________________

1. In connection with the “Day of Legal Assistance for Children” held on November 20, 2013, we inform you about the current regulatory legal acts on the territory of the Russian Federation, p.

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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, slicing 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 boiled, one side of the other board is used for cutting raw vegetables, and the other for cutting boiled ones. 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.

Target:

• familiarize yourself with the conditions for preparing a workplace for culinary work,
• with safety and sanitary rules - hygienic requirements in cooking lessons;
• cultivate responsibility, thrift and accuracy.

Lesson type: Study and initial consolidation of new knowledge.

Teaching methods: verbal, visual.

Visual aids: board, tesarius (key words).

Equipment: tableware, safety and table setting posters, teaching aids.

The terms are written on the board: inventory, markings.

Control materials: tests “Envelopes with pictures”.

During the classes

I. Updating.

1. Checking students' readiness for the lesson.

2. Checking homework:

II. Main part. Communication of educational information.

Today you will begin the first topic, the name of which you just wrote down - “Rules for safe work during cooking lessons.”

Please provide an explanation:

Cooking is the science of nutrition and food preparation, from the Latin “culina” - hearth. This was the name of the place where primitive man prepared his food. From this word later came the second word familiar to you - kitchen.

And a person who works in the kitchen and prepares food is called a cook.

Please note that there are many items in the kitchen that you will definitely have to work with, but this must be done very carefully and accurately.

Many items are familiar to you; probably, everyone has them in their kitchen. But it is still important that you review the rules for working with them. These rules are called “safety rules”. They mean a system of measures to ensure healthy and safe working conditions.

What rules must a cook follow while working?

Safety rules when performing culinary work.

1. Safety requirements before starting work

1.1 Put on overalls (scarf, apron), tuck hair under the scarf.

1.2 Wash your hands with soap.

1.3 Check the serviceability of kitchen equipment and their markings.

1.4 Turn on exhaust ventilation.

1.5 Wash vegetables thoroughly before cleaning; those that are eaten raw, rinse additionally with boiled water.

2. Safety requirements during operation

2.1 Turn on and off the electrical appliance with dry hands while grasping the plug body.

2.2 Check the quality of the container handles.

2.4 When filling the pan (kettle) with liquid, do not add liquid to the edge of 4-5 cm.

2.7 Carefully pour cereal and other products into the boiling liquid.

2.8 Place the food in a frying pan with hot fat carefully (away from you) so that the fat does not splatter.

2.9 Passing a knife or fork only with the handle forward.

3. Safety requirements upon completion of work

3.1 Turn off the electric stove, turn off the exhaust ventilation.

3.2 Thoroughly wash work tables, dishes and kitchen utensils.

3.3 Take out the trash and wash your hands thoroughly with soap.

Guys, if you don't follow the safety rules during cooking classes, what can happen?

Electric shock;

Thermal burns;

Electricity in the home can cause serious injury and even death. Many injuries are caused by faulty switches and sockets, old wiring, and improper handling of electrical appliances.

It is necessary to remember the dangers of water, which is a good conductor of electricity. A person significantly increases the risk of injury if they work with electrical appliances with wet hands or stand on a wet floor.

Your goals:

Turn off the power;

Provide assistance to the victim;

Call a doctor.

Actions:

1. Turn off the current at the electrical panel if it is within reach, otherwise pull out the plug.

2. If you cannot reach the cable, socket, electrical panel, then:

Stand on a dry, insulating surface, such as a wooden box, rubber mat, or thick book. Use a mop, wooden chair or stool to pull the victim away from the source of electricity.

3. Do not touch the victim, grab his leg or arm with a loop and pull him away from the power source. As a last resort, pull the victim by the loosely hanging dry edge of his clothing.

If the victim is unconscious, check the pulse and breathing and be prepared for resuscitation measures if necessary. Cool burns with plenty of water. Lay him down and call an ambulance.

If the person is not seriously injured, give them rest and, if in doubt, call a doctor.

A thermal burn is an injury that occurs as a result of open fire, thermal radiation, contact of the body with hot objects, liquids (boiling water), etc.

There are four degrees of thermal burn.

A first-degree burn, in which only the top layer of skin is affected, it turns red, swelling forms at the burn site, and pain occurs.

A second degree burn, in which the affected area becomes moist and blisters. Surgical treatment is required.

With a third and fourth degree burn, all layers of the skin, muscles, nerves, and fatty tissue are affected. Urgent hospitalization is required.

Actions:

1. Stop the action of the damaging factor (extinguish the flame, remove the hot object).

2. Remove clothing and shoes from the affected area.

3. Cool the burn area with water, ice, or snow for 10 minutes.

4. Apply a dry sterile bandage.

5. Give plenty of fluids.

In case of extensive burns, the victim must be taken to a medical facility.

Prompt care for a cut will help the wound heal faster and prevent germs from entering the wound.

Your goals:

Stop the bleeding.

Minimize the possibility of infection.

Actions:

1. Minor bleeding can be stopped by elevating the limb and applying pressure to the wound.

2. Cover the wound with a sterile cloth and bandage it.

3. For minor cuts, it is enough to apply an adhesive plaster.

III. Reflection educational activities at the lesson.

Was it interesting in class today?

What do you remember most?

What difficulties did you encounter in the lesson?

What allowed you to overcome these difficulties?

There are unfinished sentences on the board that the teacher wrote, continue them from yourself. Please, who's ready?

"I found out...!"
"I learned...!"
“I will need this...!”

IV. Conclusion. Lesson analysis.

Lesson analysis, grading and reasoning.

V. Homework: know the safety rules in cooking lessons.