Personal Protective Equipment, All protective equipment which is worn to keep us safe when cooking such as leather shoes and an apron, Temperature Danger Zone, The temperature zone in which harmful bacteria grow and multiply. The zone is between 5 - 60 degrees celcius., Personal Hygiene, The actions of keeping ourselves clean when cooking e.g. washing hands, Cross-Contamination, Where harmful bacteria spreds from one surface to another due to unclean hygiene practices, Hazards, Anything that could cause someone to be injured. Examples include; electricity, spills, and sharp objects., Stove Safety, Be careful not to touch hot surfaces. Turn handles of pots and pans away from the edge of the stove. Keep flammable items away from stove., Spills, Can results in slips and falls and should be cleaned up immediately., Sharp Objects, Handle carefully to prevent injury. Should be carried away from the body with the point facing down. e.g. knives and scissors, Food Storage, Important to prevent food from spoiling and causing food poisoning. This can be achieved by keeping food out of the temperature danger zone, by refrigeration or freezing, or cooking and holding it in a heated area, Washing Up, Ensures harmful bacteria are cleaned away, and other items are not contaminated by bacteria or grime., Washing Up- Knife Safety, Do not place knives in the sink, instead place them on the side of the sink until you are ready to wash them., Injuries, Tell your teacher straight away if injury occurs, Kitchen Fires, Report to your teacher immediately. Never put water on an oil fire it can make it worse., Power cords, Do not use equipment with damaged cords as they can cause electric shock. Report it to your teacher immediately., Cleaning Products, May contaminate foods if stored incorrectly. Keep away from food and store in designated areas., Cooking (temperature), Cook foods to the correct temperature to prevent food poisoning., Teacher, Person you ask if you have questions or concerns about kitchen safety.

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