Safety & Sanitation

Safety is imperative in the kitchen! You should always leave the kitchen in the same condition in which you entered it. In order for that to happen you need to identify the most dangerous areas and items in the kitchen and always remain aware of the hazard they present. Thinking ahead and always remaining on guard will help you stay safe in the kitchen.

Lesson Objectives:

You will review kitchen safety from previous classes.
You will know the most dangerous areas of the kitchen.
You will know the six factors that contribute to food spoilage.
You will evaluate kitchen safety scenarios.

Lesson Goals:

You will work with your tablemates to make a list of 10 important safety concepts you learned in the Intro. class.
You will look around the classroom kitchen and list three potentially dangerous areas.
You will explore the mnemonic device FAT TOM and complete the notes chart.
You will read scenarios from the kitchen, identify the hazard, and suggest comprehensive guidelines that would prevent the hazard.

What are the most dangerous areas of a kitchen?

Look at the kitchen all around you. It looks like a safe space but looks can be deceiving. With so many appliances, mixed with electricity and water there are potential hazards all over the place.

What are the most hazardous areas of the kitchen?

What hazards are present in the kitchen?

What do you remember from Intro?

I know everyone already learned about safety and sanitation so we aren't going to focus on it for a long period of time. Let's review together as a group!

Step 1: Make a list with the students at your table of 10 safety concepts you learned in Intro.

Step 2: We'll all share and compare our lists.

Meet FAT TOM

If you have ever taken a formal food safety course you are already aware of what FAT TOM is. It is a mnemonic device that helps us to remember the six factors that contribute to food spoilage. Basically it describes for us the conditions that bacteria need for survival so we can make sure they aren't comfortable in our kitchen.

Instructions:

Use the article and presentation provided to learn about FAT TOM.

As you explore the materials take notes on the chart about what FAT TOM means, which foods are most at risk, and how to prevent contamination.

Your notes will be useful on the quiz for this unit!

FATTOM Article

FAT TOM article

This is a great article about FAT TOM with more detailed information about what each word means for food safety.

Sanitation Presentation.pptx

FAT TOM presentation

This will give you an overview of what FAT TOM stands for.

FAT TOM Notes

Guided Notes

As you explore FAT TOM complete your own chart of notes.

Step 1: Open the document in a new tab.

Step 2: Make a copy of the document for your own use.

Step 3: Fill in the missing spaces of the chart with details about FAT TOM.

Making Our Own Safety Guidelines

Throughout the semester we will have a large number of people working in a small space. In order for that to happen in a safe and sanitary way, we have to all follow some mutual guidelines. Look at the pictures below. On the left you see a dangerous, unsanitary kitchen but on the right the space is clean and the workers are safe. What are 5 rules we can mutually agree upon that will keep our kitchen safe and healthy?

Can You Spot The Hazards?

Key - All Problems Solved

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