FCSI Unit 7: Food Safety and Prep.

Teacher Name: Jessica Wade

Date and time lesson will be taught: Tuesday September 29, 2015 at 2:00
Lesson Title: Safe or Sorry: Kitchen Safety
Name of Secondary CTE Course: Family and Consumer Science Investigation
Curriculum Framework Unit: Unit 7: Food Safety and Preparation
Standard(s): 7.1.1 Designate safety and sanitation procedures to observe during handling, storage and
preparation of food
7.2.1 Analyze a hazardous kitchen
Objectives: The learners will be able to
1. Identify hazardous situations and materials in a kitchen.
2. Determine outcome of hazardous kitchen situations.
3. Design posters representing safety precautions for the kitchen lab.
Content to be presented in lesson:

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Kitchen Safety Danger Topics and Prevention

Falls
Keep floors clean and dry
Keep mats secure
Wear appropriate shoes
Burns
Use oven mitts and pot holders
Dont place hand/arm in or over steam
Keep handles turned inward
Stand back from hot grease and boiling liquids
Fires
Never leave cooking food unattended
Use a timer to remember stove or oven is on
Check food regularly
Keep cooking spaces clear
Cuts
Keep cutting utensils sharp (dull knives cause more injury than sharp knives)
Use proper utensils for specific tasks
Pay attention while cutting
Dont leave knife in sink or under water

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Electric Shock
Handle cords with care
Keep away from water sources

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Discard or repaid appliances with frayed electrical cords

Microwave Safety
Do not put metal in microwave
Clean regularly

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Kitchen Hazards and How to Avoid Them

Spills
Wipe up all spills on bare floors immediately
Sharp Tools and Chemicals
Knives and scissors should be safely stored.
If they are out and not in use, the blade of the knife should be facing inward.
If walking with knife, hold properly, and alert those around you.
Chemicals should be stored properly, and below all food products if in the same area.
Pot Handles
Should be turned away from the front of the stove, and not over a flame or heat source.
Appliances
Not in use should be unplugged and stored out of the way.
With frayed cords should be discontinued or repaired.
Extension Cords
Should be located away from the sink and stove areas
Should be indoor rated
Clothing
Avoid loose clothing, and long jewelry.
Hair should also be tied back to avoid contamination
No sleeveless shirts
Using Hands as Testers
Could cause burns
Contaminates food and other surfaces
Dishcloth placement and cleanliness
Keep away from stove or open flame
Should be clean
Loose Mats and Rugs on the Floor
Should have slip-resistant sheets/backing underneath to prevent tripping and slipping.
Cluttered Workspace
Workspace should be as clear as possible.
Pets and children should not be nearby.
Floor should be clear of obstacles

Poster Grading Rubric

Each group will make 5 safety posters: one from each safety topic
Poster has a title
Artwork relates to safety topic
Each poster has 3 facts
Has correct information pertaining to the topic

Introduction to the Lesson/Hook:

Allotted time: (5 Minutes)

(*Pre-determined groups will be shown on board as students enter the room.)

(* Pull up Wheres the Hazard slide)
Hey guys! Welcome to your kitchen cooking groups! Today were going to look at kitchen safety. Will you be safe, or
sorry? How many of you remember the Wheres Waldo books? Well were going to put a little spin on it today. On your
desks youll find a picture of a kitchen that has a few safety hazards. Youll have three minutes to work with your groups

and see who can find the most. Then well join back together and go over what hazards your groups found, and why you
think theyre a hazard. Ready? Go!
(*Pull up the Hazard picture, and begin timing - make sure to give 1-minute warning.)
(*Facilitate going over the group answers, and point out any that they may have missed.)
Learning activities/procedures:

Allotted time: (35 Minutes Total)

Lecture/Class Discussion (15 Minutes)

Everyone get out a piece of paper and fold it to take Cornell Notes. Remember, that means the side without
holes, folds to the margin of the side with holes. On the left hand side, write Vocab., Hazards, and Safety Tips. We are
going to need the notes we take for a project later, so make sure you pay attention and get the information down.
(*Pull up Kitchen hazards include slide) There are five different categories of hazards that can sneak their way
into kitchens: falls, cuts, electrical shock, fires and burns. So how do we go about preventing them from happening?
Especially when there will be four group members in your kitchen areas at one time. Lets take a look and see what can go
wrong if were not paying attention to the safety rules.
(*Pull up There are no accidents slide. Play 30second kitchen disaster video clip) There are no accidents. Do
you guys think there are such things as accidents in a kitchen? Has anyone ever caught anything on fire? (*Follow up with
what happened/why?) Has anyone ever cut or burned themselves? (*Follow up with what happened/why?) So what were
going to see is that accidents are avoidable as long as were paying attention to whats going on in the kitchen.
(*Pull up Preventing cuts slide) Preventing cuts. Looking back at our hazard sheets, it showed a knife pointing
up in the sink. That is a good way to get someone cut. When we are cleaning knives, in the sink, or in the dishwasher, its
important to make sure the blade is pointing down. Also, knives should never be left soaking in the sink. You may know
its in there, but your group may not. They go to reach in the sink, and grab your knife, and now we have an injury that
could have easily been avoided. Now I know some of you are fast, and some even work with knives. But its never a good
idea to try to catch a falling knife. If you accidentally drop a knife, just get your hands and feet out of the way, and you
can pick it up - but dont try to catch it. Its also important to keep knives sharp. A dull knife is a dangerous knife. The
duller the blade is, the harder youll have to push, and the more likely it is youll cut yourself. Be sure to sweep up any
broken glass with a broom and dustpan or a wet paper towel. Using bare hands to pick up pieces of glass is a good way to
get cut as well.
(*Pull up Preventing Burns slide) Preventing burns. Looking back at your hazard scenario, youll see a pan
with its handle pointing out away from the stovetop. How could this have potential to burn someone? (*Answer: if one of
your team members is walking by the stove, and they hit that handle and knock it off the stove, all its contents are going
to end up all over someone. If its been cooking, its going to be hot.) Another way to avoid burns is to make sure stove
knobs are turned to off position at all times when theyre not in use. Where there is steam, there is heat. So be sure if
youre taking a lid off of a pan or pot, open the lid away from you, and avoid contact with the steam. Now, its important
to use the right tool for the job. You wouldnt use a toothbrush to mop a floor, right? (*Have examples of oven mitts and
hot pads to give visual.) Well the same goes for cooking. That means when youre dealing with heat, youll need the right
kind of protection to keep from getting burned. Always use an oven mitt or potholder when handling hot cooking
materials. If youre reaching into an oven, and pulling out a pan, which one of these do you think youll need? (*Hold up
potholder and oven mitt) The oven mitts: because they protect more of your arm while youre reaching in the oven.
Potholders do protect your hands from heat, but if youre reaching in to pull out your cookie sheet, and you accidentally
hit the top of the oven, the potholders wont protect your arms! So remember to use the right tool for the job. Its also a
good idea to keep the kitchen a childfree zone. Kids are curious, and when youre cooking in the kitchen, its easy for
them to get curious and touch something theyre not supposed to, resulting burns and injuries.

(*Pull up Preventing fires slide) Preventing fires. Do you remember a fire hazard you saw from the sheets?
(*Answer: Unattended boiling pot) Cooking fires are the number one cause of house fires, and they can be avoided. Keep
a timer going while you have food cooking, and never leave things cooking unattended. Keep cooking areas clear. Dont
put your paper towels, and oven mitts and things that can catch on fire, near the heat sources. However, if a fire does
happen for whatever reason, I want you to know how to handle it. If a fire starts in a pan on the stove, the best way to put
it out is to suffocate it. Slide a lid over the top of the pan, turn off the oven, and leave the pan there until its cooled off
enough to handle. You should never carry a pan around, especially if its on fire. If a fire happens in an oven, dont open
the door and scream like the picture shows. Keep the door closed and turn off the heat. Make sure you have it serviced or
looked at, by a professional, before you try to use it again. Same thing goes for toasters and microwaves. If a fire starts,
you should unplug the appliance, keep the door closed and have it serviced before you use it again. And of course, if you
catch on fire, stop, drop and roll.
(*Pull up Group Recall slide)
Alright, so far we have talked about 3 of the 5 kitchen hazards. For the next two minutes, I want you as a group,
to write down 3 facts youve learned about each category so far: preventing cuts, burns and fires.
(*Pull up Preventing falls slide) Alright, lets take a look at the last two hazards we can run into. Falls. Like
we saw in the video clip and the picture we looked at, its super important to make sure any spills that happen get cleaned
up right away. Its important to make sure any rugs or carpeting used in the kitchen areas are secured. Make sure it has a
rubber backing or has something to keep it in place. Slipping and falling alone hurts, add a knife to the mix, and it gets
even worse. When you are cooking in the classroom, you will need to have proper footwear. Knives are sharp, and if a
group member drops one (and since weve already said were not going to catch it), cute sandals arent going to do much
for protecting your feet. Make sure you come prepared with close-toed shoes. Now, while Im six-foot tall and can reach
most shelves, some of you in here need a little assistance! If you cant reach something on a shelf, you should use a step
stool to reach it - not a chair!
(*Pull up Electrical shock slide) Last, but not least, electrical shock. Our picture showed a cord lying in water.
Quite simply, water and electricity dont mix. Its best to keep all things electrical as far away from water sources as
possible. Avoid damage to electrical cords. How many times have you been vacuuming the house, gotten as far as the cord
will let you go, and just give the cord a good hard tug to pull it out of the wall? Well that can cause the vacuums cord to
fray over time, leaving wire exposed. Where wires are exposed, there is direct access to electricity, and electric shock.
When removing any cord from its socket, pull from the wide base of the plug and make sure to store properly when not in
use. Its important to keep an eye on your appliances also. Give the cords a quick once-over to ensure everything is in tact.
If you find that there is in fact wire showing, you should either dispose of the appliance or take it to a repair shop to have
it fixed. No, electrical or duct tape is not a solution, and could still result in injury. It is also important to note that metal in
any form should under no circumstances be placed in a microwave.

(*Pull up Group Recall slide)

Alright, so now we have talked about the last two kitchen hazards. Take a minute, and as a group, write down 3
facts youve learned about the last two categories: Electrical shock and Falls.
Group Planning/Posters (20 Minutes)
Now were going to begin making posters to put up in your kitchens to help you remember what hazards there
are, and ways you can stay safe while cooking. Today were brainstorming and gathering our fact, and tomorrow well be
finish our posters. By the time were done, your group will produce five posters - one from each hazard category. The

posters will need a title, artwork to illustrate the topic, and three facts about each topic. Make them visually appealing, but
also ensure they have pertinent information. It needs to relate to the topic.
(*Pass out exit slips as they near the end of class.)
Closure/Review of Content:

Allotted time: (5 Minutes)

Exit Slip:
Okay, everyone should have a slip of paper with either a cause or an effect of a kitchen hazard. Take a second to
read your paper. Find the person with whom your paper matches. As soon as you find your partner, come check it with
me. When you and your partner have the correct match, you may be dismissed.
Evaluation/assessment of student learning:
Allotted time: N/A
My assessment of the students will be informal as well as formal. For our lesson hook, I ask them to identify
hazards and explain why they think its a hazard. This is my way of assessing what they already know about hazards in a
kitchen. I will use the lecture and discussions to expand their knowledge base. I will also use their exit slips for the day to
ensure they know what causes and effects can happen in kitchen scenarios. For my formal assessments, I will use their
group posters to assess their application of their new knowledge to decorate their kitchen posters. I will use the rubric to
determine whether or not they understand the material.
Modifications for exceptional learners:

Provide fill-in-the-blank notes to go along with the PowerPoint.

Modify the groups to place high-achieving and low-achieving people together, as opposed to random
Poster could require 1 fact for learning disabled students/groups
Poster could require 5 facts for exceptional learners

References:
American College of Emergency Physicians (2001). First Aid Manual. New York: Dorling Kindersley Limited.
Barbie Arnold (2005). Akron, OH: The University of Akron.
Boy Scouts of America (1996). Safety- Merit Badge Series. Irving, Texas: Boy Scouts of America.
Hall, J. (January, 2005). Home cooking patterns and trends. Quincy, MA: National Fire Protection Association.
U.S. Fire Administration/National Fire Data Center (Oct., 2004).
Websites Used:
www.nfpa.org
www.dos.state.ny.us
www.forburns.com/burn_safety.html
www.keepkidshealthy.com
www.redcross.org/news/article/Avoid-Kitchen-Fires-Use-Red-Cross-Tips
www.healthxchange.com.sg/healthyliving/SpecialFocus/Pages/Kitchen-Hazards.aspx
www.youtube.com/watch?v=qsBYtTYc_9A
www.sensoryworld.org/kitchen_safety.html

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Materials and equipment needed for lesson:

Print out of hazard scene for each group
PowerPoint and computer/projector to display
Dry erase marker
Note cards
Rubric for posters
Examples of:
Oven Mitts
Hot Pads
Piece of paper to demonstrate folding for notes
Exit slip papers