關(guān)于廚房安全英語

演講人：日期：關(guān)于廚房安全英語目錄CONTENTSKitchenSafetyBasicsFirePreventionintheKitchenFoodSafetyandHygieneKnifeSafetyandSkillsElectricalSafetyintheKitchen01KitchenSafetyBasicsKitchensafetyreferstothepracticesandproceduresdesignedtopreventaccidentsandinjuriesinthekitchenenvironmentItiscriticaltomaintainkitchensafetytoprotectoneselfandothersfrompotentialharm,suchascuts,burns,andfoodpoisoningDefinitionandImportanceKnives,scissors,andothersharputensilscancausecutsandfunctionsifnothandledproperlySharpobjectsStovetops,overlays,andmicrowavescancauseburnsiftouchedorifhotitemsarespilledHotsurfacesWetorgrossfloorscanleadtoslipsandfalls,resultinginseriousinjuriesSlipperyfloorsImprovefoodhandlingandstoragecanleadtofoodborneillnessesFoodpoisoningCommonKitchenHazardsKeephotsurfacesclearofclutchanduseovermittsorholderswhenhandlinghotitemsCleanupspillsimmediatelyandkeepfloorsdrytopreventslipsandfallsUsepropertyequipmentandfollowmanufacturer'sinstructionswhenusingkitchenappliancesWashhandsthoroughlybeforehandlingfoodandstorefoodproperlytopreventfoodpoisoningAlwaysusecuttingboardswhenusingknotsorothersharpobjectsSafetyGuidelinesandTipsKnowthelocationofthenearestfirstaidkitandhowtouseitincaseofminorinjuriesHaveaplaninplacefordealingwithmajoraccounts,soasknowinghowtocallforemergencymedicalassistanceBeafamilywithfiresafetyprocedures,includinghowtouseafireextenderandhowtoevaluatethekitchenincaseofafireRegularlyinspectkitchenequipmentandappliancesforpotentialsafetyhazardsandhavethemrepairedorreplacedasneededEmergencyResponsePlanning02FirePreventionintheKitchenCookingequipment01Stovetops,ovens,andmicrowavesarecommonsourcesofkitchenfires,oftenresultingfromoilorfatignitingathightemperaturesElectricalappliances02Faultywiringoroverloadedcircuitscancausefires,especiallywhenappliancesliketoasters,blenders,andcoffeemakersareleftunattendedFlammableliquids03Liquidslikecookingoil,alcohol,andcleaningagentscaneasilycatchfireifnothandledproperlySourcesofKitchenFires

FireSafetyEquipmentandProceduresFireextendersEverykitchenshouldhaveafireextenderwithineasyreach,andstaffshouldbetrainedonhowtouseitSmokealarmsFunctionalsmokealarmsshouldbeinstalledinthekitchenandcheckedregularlytoensuretheyareworkingproperlyEvaluationplansClearevaluationroutesandproceduresshouldbeinplaceincaseofafire,andallstaffshouldbefamilywiththem123Neverleavecookingunattended,especiallywhenusinghighheatorflammableliquidsAttentiontoCookingKeepthekitchencleanandfreeofgreenandfooddebristoreducetheriskoffireCleanlinessStoreflammableliquidsandmaterialsproperly,awayfromheatsourcesandinwellventilatedareasPropertystorageCookingSafetyPracticesConductregularinspectionsofthekitchentoidentifypotentialfirehazardsandcorrectthempromptlyRegularinspectionsConductfiredrillsregularlytoensurestaffarefamilywithevaluationproceduresandcanrespondquicklyinanemergencyFiredrillsEnhancestafftoprovidefeedbackonfiresafetypracticesandusethisinformationtoimproveproceduresandtrainingFeedbackandimprovementEvaluationPlansandDrills03FoodSafetyandHygieneBacterialinfectionsIllnesscausedbybacteriasuchasSalmonella,E.coli,andListeriacanoccurduetocontrolledfoodorimprovedfoodhandlingParasiticEffectsParasiteslikeToxoplasmaandTrichinellacanaffecthumansthroughundercookedorrawmeatsChemicalContaminantsHarmfulchemicalslikepests,heavymetals,andtoxinscancontainfoodandcauseillnessViralEffectsVirusessuchasNorovirusandHeritageAcanbetransmittedthroughcontainedfoodorwaterFoodborneIllnessandTheirCausesSafeFoodHandlingPracticesWashHandsThoroughlyBeforehandlingfood,itisessentialtowashhandswithsoapandwaterforatleast20secondsSeparateRawandCookedFoodsTopreventcrosscontamination,rawmeat,poultry,andseafoodshouldbekeptseparatefromcookedandreadytoeatfoodsCookFoodsThoroughlyCookingfoodtotherecommendedinternaltemperaturekillshazardousbacteriaandreducestheriskoffoodborneillnessRefrigeratePromptlyLeftoversandPerishableFoodsshouldbereflexedwithintwohourstopreventbacterialgrowth單擊此處添加正文，文字是您思想的為了最終呈現(xiàn)發(fā)布的。單擊此處添加正文文字是您思。文字是您思。單擊此處添加正文文字是您思。文字是您思。4行*21字DisposeofGarbagePrompt:GarbageandfoodwasteshouldbedisposedofpromptlytopreventtheattractionofpestsandthegrowthofbacteriaMaintainaCleanKitchenEnvironment:Regularcleaningofthekitchen,includingsweeping,mopping,anddusting,helpstomaintainacleanandsanitaryenvironment單擊此處添加正文，文字是您思想的為了最終呈現(xiàn)發(fā)布的。單擊此處添加正文文字是您思。文字是您思。單擊此處添加正文文字是您思。文字是您思。4行*21字KitchenCleanlinessandSanitationWearCleanClothingCooksshouldwearcleanclothingandchangeitregularlytopreventthespreadofbacteriaandotherpollutantsTieBackLongHairLonghairshouldbetiedbackorcoveredwithahatorhairnettopreventitfromfallingintofoodAverageHandlingFoodWhenSickCookswhoaresickorhavesymptomsofafoodborneIllnessshouldavoidhandlingfoodtopreventthespreadofIllnessPersonalHygieneforCooksWashHandsFrequentlyInadditiontowashinghandsbeforehandlingfood,cookiesshouldalsowashtheirhandsfrequentlyduringfoodpreparationtopreventthespreadofbacteriaPersonalHygieneforCooks04KnifeSafetyandSkillsCarvingKnifeAlong,narrowknowusedforslicingroastedmeatsandpoultryChef'sKnifeAnallpurchaseknifeusedforpicking,slicing,dicing,andminingvegetables,fruits,andmealsParingKnifeAsmallknifewithashortblade,idealforpeeingfruitsandvegetables,trimming,andotherdeletetasksBreadKnifeFeaturingaserratededge,thisknowledgeisspecificallydesignedforslicingthroughbreadandotherbaggedgoodswithoutcrushingthemTypesofKnivesandTheirUsesGriptheKnifeCorrectlyHoldtheknothandlefirmlywithyourdominanthand,placingyourindexfingerandthumbonthesideofthebladeforbettercontrolUseaCuttingBoardAlwaysuseastablecuttingboardtoprotectyourcountersandpreventtheknowledgefromslippingKeepYourFingersSafeTuckyourfingersinandusetheknotofyournondominanthandtoguidetheknife,keepingyourfingersawayfromthebladeKnifeHandlingandCuttingTechniquesPracticePropCuttingTechniquesLearnandpracticedifferentcuttingtechniques,suchaspicking,slicing,cutting,andrefining,toensureeffectivenessandsafekitchenworkKnifeHandlingandCuttingTechniques01UseaknifesharpenerorwhetstonetomaintainasharpedgeonyourknotsAsharpknifeissaferandmoreeffectivethanadolloneSharpenRegularly02Useasteeltohoneyourknowledgebeforeeachuse,aligningtheedgeandimprovingitscuttingperformanceHoneyYourKnives03WashyourknowledgeimmediatelyafteruseanddrythemthoroughlytopreventrustandcorruptionCleanandDryAfterUse04Keepyourknowledgeinasafeplace,suchasaknowledgeblockormagneticstrip,toprotectthemfromdamageandpreventaccidentsStoreSafelyKnifeSharpeningandMaintenanceADullkniferequiresmoreforcetocut,increasingtheriskofslipsandaccidentsSharpenyourknowledgeregularlytoensuretheyarealwaysreadyforuseNeverUseaDullKnifeUsingthewrongknowledgeforaspecifictaskcanleadtoaccidentsandinjuriesChoosetheappropriateknifeforeachcuttingtaskAvoidingUsingtheWrongKnifefortheTaskAvoidingCommonCuttingAdjustmentsDon'tCutForwardYourselfAlwayscutawayfromyourbodytopreventaccidentalcutsBeAwareofYourSurroundingsKeepyourworkareacleanandfreeofclutchtoavoidtrippinghazardsorotheraccidentswhileusingknotsAvoidingCommonCuttingAdjustments05ElectricalSafetyintheKitchenWetorDampConditionsKitchensaretoowetanddumpenvironmentsduetocookingandcleaningactivities,whichcanincreasetheriskofelectricalhazardssuchasshocksandshortcircuitsFaultyorDamagedAppliancesFaultyordamagedkitchenappliances,suchasfries,overlays,andmicrowaves,canbeposedasaserieselectricalhazardifnotproperlymaintainedorrepairedOverloadedOutletsOverloadingelectricaloutletswithtoomanyappliancescancauseovereatingandpotentiallyleadtofiresElectricalHazardsintheKitchenUseAppliancesCorrectlyAlwaysreadandfollowthemanufacturer'sinstructionsforusingkitchenappliancessafelyRegularcleananddrykitchenappliancestopreventdustandmoistureaccumulation,whichcancauseelectricalhazardsRegularinspect