Foods Lab Safety Contract—Rapid City Central High School
Purpose: The foods lab is a hands-on activity. Safety during the foods lab is the #1 priority for students, teachers, and parents. To ensure a safe FACS classroom, a list of safety standards has been incorporated in this student safety contract. Additional safety instructions will be given before each lab.
Conduct:
Do NOT engage in practical jokes or boisterous conduct in the foods lab.
Never run in the foods lab.
Do not alter the recipe or activity unless authorized by the teacher.
Do not sit on the counters.
To prevent falls . . .
Wipe up all spills immediately using a paper towel.
Close cabinet doors and drawers.
To prevent cuts . . .
Keep knives sharp. Sharp knives are less likely to cause an accident.
Use a cutting board.
Hold a knife properly (as demonstrated by your teacher) and cut away from your body.
Use knives and other sharp tools only for their intended purposes.
Wash knives immediately after use. Do not leave sharp knives in a sink full of soapy water.
Store knives separately from other utensils.
Keep your fingers away from beaters, graters, and blades in appliances.
Notify your teacher if glass breaks, and then carefully sweep up broken glass into a dustpan and discard immediately. Use a dampened paper towel to wipe up any small pieces of glass.
When peeling vegetables, such as carrots or potatoes, use a peeler instead of a knife.
If knives or kitchen shears start to fall, move away, and do not try to catch sharp objects in mid-air.
To prevent fires and burns . . .
Keep pan handles turned inward and away from other hot surface units on the range (stove-top).
Turn off surface units, ovens, or appliances when finished cooking.
When removing a lid from a pan, tilt the lid toward you so that steam is directed away from your face.
When removing a pan from the oven, pull the rack out. Do not reach into a hot oven.
Wear an oven mitt on each hand, or use two hot pads to remove pans from the oven.
Keep flammable materials away from the top of the range and away from portable appliances that produce heat.
Place flammable substances, such as aerosol vegetable sprays, away from heat sources.
If you smell gas, turn off all range and oven controls, and notify your teacher.
When heating oil or fat, never leave it unattended. They can easily catch fire.
Turn off the oven and keep the oven door closed if a fire starts in the oven.
Know the location of the fire extinguisher.
To prevent electric shock . . .
Keep electrical cords away from water and hot objects.
Unplug portable appliances after you have used them.
Disconnect appliances before cleaning them. Do not put them in water unless the appliance is labeled “immersible.”
Before using an appliance, make sure your hands are dry, you are standing on a dry surface, and the appliance is placed on a dry surface away from the sink. Water and electricity do not mix.
Plug the cord of portable appliances into the appliance first. Next, plug the cord into the wall.
To prevent microwave accidents . . .
Never turn on the microwave if there is not food inside.
Use potholders to remove food containers from the microwave.
Cover item to be microwaved with a paper towel and then remove covering by lifting a corner of the cover towards you. This will prevent steam burns.
Do not leave food in the microwave unattended. Distribute heat by stirring microwave foods.
Sanitation Procedures
Place books, purses and other personal items in an area of the classroom not used for food preparation.
Wear appropriate, clean clothing on lab days. Avoid long, loose sleeves and remove dangling jewelry.
Wear a clean apron. Remove your apron if you leave to use the restroom.
Pull long hair back and secure it so that it stays away from your face and shoulders. If your hair is short, but your bangs are long, you must wear a chef hat that is provided, or bring a hat from home to wear. (These hats can be left in the classroom if labeled with your name.)
Avoid working with food if you have an open wound on your hands, in some cases, ask for a disposable glove.
Wash your hands with soap and warm water for 20 seconds before beginning the lab. Dry your hands on paper towels. Cloth towels are used for drying dishes.
While working with food, avoid touching your hair, skin, or face. If you do, rewash your hands.
Repeat hand washing when necessary—especially after coughing, sneezing, or using the restroom.
Wipe all counter tops and tables at the beginning and end of each lab. The last class of each day will disinfect the counter tops and tables with a disinfecting solution.
Use hot, soapy water for washing dishes. Fill your sink at the first of the lab.
Wash dishes, pans, and utensils as you use them. Allow them to dry on the dish drainer when possible, but all items must be dried and put away before leaving.
If it is necessary to taste food while preparing it, do not use the stirring spoon. Use a clean spoon for each person tasting and for each time food is tasted. Do not taste raw batter, or lick your fingers, beaters, or spoons.
When possible, use a kitchen tool rather than your hands to complete tasks.
I have read the safety and sanitation procedures for working in the foods lab. I agree to follow these procedures.
Signed ______
Date ______