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Lab Safety -- 16 MacKay (tearoom kitchen)

General Guidelines

  • Students may not begin lab until a TA or instructor is present.
  • Backpacks, coats, books, cell phones, pagers, or other electronic devices, etc. are to be left in the locker room or at home. Do not leave them in the back of the kitchen!
  • NO OPEN TOE SHOES! EVER!

Develop neat and safe work habits:

  • Come to lab in a clean uniform
  • Keep uniform clean while working
  • Avoid wiping hands on uniform, leaning against tables, ranges, or other equipment, and spilling or splashing
  • Avoid touching face and/or hair while working
  • Wash hands after touching face, hat or hair
  • Washing hands is a must after blowing or wiping your nose or after use of a tissue
  • Use proper tasting technique for all tasting: no fingers. Use correct spoons and in the appropriate way
  • Wipe hands on paper towels, not on dish towels
  • Keep work area neat and organized
  • Tool/Equipment Trays – Please use them!
  • Return items to their proper location after they have been cleaned and sanitized. If you are not sure where it goes…please ask!

Expectations for Sanitation/Safety

  • Performs proper hand-washing at the start of, and during the laboratory and takes initiative by showing a proactive approach towards sanitation, and demands it from themselves, as well as their co-workers.
  • Uses gloves whenever directly handling ready to eat food.
  • Demonstrate proper sanitation through awareness of proper food production and serving methods, and does not endanger fellow students and Tearoom guests by compromising sanitary procedures.
  • Applies preventive sanitation practices related to food handling, service, and equipment usage in order to prevent the chemical, physical, and biological contamination of food.
  • TheSanitor is the sanitation expert of the laboratory. The Sanitor makes observations of all food production and dining room setup and compiles information of sanitation practices of all personnel and staff. The Sanitor has the authority to direct staff to execute proper sanitary procedures. The Sanitor may ask the kitchen and/or serving staff to assist in cleanup, sanitation, and any other non-cooking procedures necessary for the laboratory’s proper operation. After serving as Sanitor, it is expected that the individual will continue to follow proper sanitary procedures while preparing food or serving patrons. Everyone in the laboratory is responsible for maintaining an excellent level of sanitation.

Equipment knowledge

  • Demonstrate a thorough knowledge of the kitchen and dining room equipment by not asking the Instructor or Teaching Assistant for assistance.
  • Demonstrates the proper assembly, use, disassembly, and cleaning of equipment used.
  • The ability to share equipment cheerfully with others, and is flexible in changes to the equipment schedule. Proactively show others (who are in need of guidance) the proper usage of all equipment.

Equipment Safety

Thermometers

  • Thermometers are tools used to measure actual product temperatures. Thermometers recommended for use are the metal probe type with a dial face and an accuracy of plus or minus 2°F. Different types of thermometers have specialized applications.
  • A meat thermometer indicates the internal temperature of meats. It is inserted in the product before cooking and left in the product during the cooking process.
  • An instant-read thermometer or stem thermometer gives an accurate temperature reading a few seconds after being inserted in the food product.
  • Fat thermometers and deep fry thermometers test temperatures of frying fats and sugar syrups.
  • Special use thermometers are used to measure the accuracy of oven, freezer, and refrigerator thermostats.

Cautions

  • Choose the thermometer designed for the method and temperature used. (Example: meat thermometer for testing temperatures of cooking meats; stem thermometer for testing internal temperature of soups, stews, etc.).
  • Read the manufacturer's instructions regarding the sensing area. For most product thermometers, the sensing area is about 2 inches from the tip of the stem, but may vary with different types of thermometers.
  • Use an acceptable wash, rinse, and sanitizing procedure before initial use and after each repeated use of the thermometer. Be especially careful when using thermometers in raw food products.
  • Allow time for the thermometer to stabilize in the product before recording a reading. Sense in the thickest part of the product and/or near the center of the product and ensure enough of the probe is inserted.

Knife Cautions

  • Never leave an unattendedknife laying on work surfaces and never place it in a sink or water soak pan.
  • Avoid dropping; NEVER try to catch a falling knife.
  • Store with the tip and cutting edge protected (use knife sheath, scabbard, knife rack, or magnetic holders).
  • Keep the knife sharp and in good condition.
  • NEVER use a knife for any other purpose than that which it is designed for.
  • ALWAYS cut away from your body.
  • NEVER "palm" fruits and vegetables to cut them. USE A CUTTING BOARD.
  • NEVER use knives to pry open cans or jars.
  • When moving from one area to another with a knife, always carry it at your side with the tip pointing toward the floor and announce your presence.

Cutting Boards

The cutting board is essential to the proper use and care of knives. Modern sanitation standards do not endorse the use of wood cutting boards because of the porous nature of even the finest hardwoods and the difficulty in keeping them completely sanitary. Man-made materials (rubber composition and plastic) are being used for cutting boards because they are nonporous, durable, and easy on knives. Rubber composition boards bounce back after each cut and reseal the cutting surface, and thus are more resistant to bacteria. Recommended washing procedures for plastic boards suggest washing thoroughly and sanitizing after each use.This is done by running the cutting board through the dish machine.

Mixers General Cautions

  • Never attempt to scrape down beater or bowl while machine is in operation.
  • Adjust speed before turning on motor. Usually start motor on first speed to eliminate unnecessary splashing. Bowl extenders and splash guards are available to help prevent splashing.
  • Never attempt to change speeds without stopping machine.
  • Use proper size beaters, whips, and bowls for each mixer. (Check the coding on attachments and bowls.)
  • Use rubber scraper for removing food from beaters and bowls.
  • Mixing bowls are for machine use only. Do not use them for other purposes.

Additional Cautions for 5 Quart Kitchen Aid Mixer

  • Never put hand into hopper while machine is in motion. Stop machine if hopper front is to be opened.
  • Use hinged pusher on hopper front for pushing food against plate.

Food and Meat Chopper Cautions

  • Feed chopper with the stomper. NEVER put hand into housing unit while machine is in motion.
  • Be careful to avoid dropping the food chopper.
  • Always place the flat cutting edge of the knife next to the plate.
  • Never forcibly tighten the adjustment ring, just tighten snugly.
  • Pieces of bone may cause broken gears and plates.

Vegetable Slicer and Grater/Shredder PlatesCautions

  • Never put hand into hopper while machine is in motion. STOP machine if hopper front is to be opened.
  • Use hinged pusher on hopper front for pushing food against plate. Use food pusher with front feed hopper.

Food Cutter (Buffalo Chopper)Caution

  • The knivesare extremely sharp. Handle with care!
  • The blackhand knobmust be hand tightened to fit snugly against the knife unit. Do not overtighten.
  • The start-stop knobcontrols power to the food cutter and is mechanically interlocked with the bowl cover. The knob cannot be pulled "on" unless the bowl cover is locked in place.
  • The bowl cover cannot be unlocked with the switch "on".
  • Hands must never be inserted under the bowl cover during operation. Sharp rotating knives are located under the bowl cover.
  • Always unplug the power cord before disassembling or cleaning the food cutter.

Slicing Machine Cautions

  • Always turn the master switch off and unplug the electrical power cord before cleaning the slicer.
  • When not actually slicing, turn the slice adjustment knob clockwise as far as it will go so that the gauge plate will be in line with the cutting edge of the knife.
  • Never place hands near the knife when machine is turned on.
  • Use meat grip to hold food in the carriage tray.
  • Move carriage forward and back by means of the carriage tray handle or the meat grip handle.

Food Waste Disposal

The food waste disposals are located on the west end of the pot and pan area and in the sink by the dish washing machine. They are TO BE OPERATED ONLY BY LABORATORY ATTENDANTS.

Cautions

  • Do not place knives, silverware, etc., in the garbage that is being collected for disposal.
  • Do not place fruit seeds, bones, banana peels, toothpicks, plastic wrap, foil, teabags, paper products, or anything which is not easily ground in the food waste disposal.
  • Occasionally we do run lemon rinds in the disposal to “freshen” it.

Ansul Fire Suppression System

The Ansul Fire Suppression System has been installed in the Tearoom kitchen. Heat sensitive fusible link detectors activate the system. The fire extinguishing compound is discharged onto cooking appliances.

In case of fire

  • Evacuate yourself and others from the premises.
  • Immediately notify the lab attendant or instructor. They may decide to pull the pull station handle located on the south entrance wall. This will activate the hood extinguisher.
  • Call the fire department. (dial 911)
  • Evacuate the building. The instructor may stand by with the portable fire extinguisher located next to the storeroom door.