Food Safety and Sanitation Discussion

This module included a video entitled Food Safety Showdown. Click the link below if you need to view it again:

Food Safety Showdown

By: Joey Wong

One of the most important safety rules in the kitchen is to understand how to properly know how to use equipment and which one to use. To have an efficient and safe kitchen, it is useful for chefs to understand which equipment is used for which food item. If a chef were to use the wrong equipment and forcefully try to make it work, it can put them at risk of harm’s way. This also goes for how to clean and where to place equipment. For example, in the video, the Heat threw her cutting knife into the sink. This is dangerous because it was not cleaned and properly placed away, this could have put another person at risk of being harmed. For chefs working in the kitchen, it is vital to be organized, which results in an efficient/safe kitchen.

Another major safety concern in the kitchen is to understand how to handle chemicals. The chefs should be properly trained on how to read, use, and dispose of hazardous chemicals appropriately. Chemicals are important in the kitchen because it is used to clean, so it is crucial to know how to use them correctly. Some chemicals can be deadly if handled incorrectly, for example, if the container was not labeled, someone is at risk to accidentally misuse it or even harm themselves. To prevent this, you should always label the containers and teach others how to read the label to use chemicals safely.