Personal Hygiene and Sanitation

By: Emily


This flyer is going to go over the precautions and safeties required to prepare food properly in the kitchen. It will also go over basic knowledge about avoiding foodborne illness and possible injuries in the kitchen.

First Aid

Preventing Injuries:

-Always chop on a stable, non-slip surface

-Position all pot and pans inward so they can't be bumped into

-Clean up spills when they happen

-Walk with a knife tip down at your side

-Non slip rugs if any necessary

Injury First Aid


Apply pressure until bleeding stops and thoroughly clean it with water and cover.


First wash with room temperature water, other more severe burns should have ointment applied to them and blisters should remain untouched. If any burn past a second degree go to the nearest hospital to get medicine to avoid infection.


Falls caused by a mess can be very serious to avoid falls clean all messes right after they occur, if someone does happen to fall get their symptoms and determine the severity and call 911 if non-responding.

Be Prepared- Always have a first aid kit located in or close to your kitchen.

Foodborne Illness

Sickness caused by eating contaminated foods, these contaminants being chemicals or bacteria that can make people sick. The main cause of foodborne illness is the repeated use of the same cutting board for both vegetables and meat. Another word for this is cross-contamination, which is when bacteria is unintentionally transferred from one food to another.

Thawing- There are three proper ways of thawing food which include using cold water, the fridge, or using the pre-set defrosting setting on an microwave. If these three methods aren't followed, its very possible that the food can be exposed to bacteria or microorganisms that are attracted to warmth and moisture.

Personal Hygiene

To make sure your hygiene is at its utmost best, always wash your hands for at least 20 seconds before you prepare to cook or after you've handled food that can be cross-contaminated. It's always in your best interest to pull hair back, have clean nails, close toed shoes, no loose jewelry or sleeves that can get into or touch the food.

Food Prep and Storage

When preparing food it's always smart to lay out the ingredients necessary as well as two cutting boards if you have meant and produce. Refer back to Foodborne illness for proper ways to thaw food.

Tips for Storing food

-Never leave food out longer than 2 hours

-Always remember the food danger zone is 40-140 degrees