How to Be Safe in Kitchens

Step-by-Step Guide

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   Step 1: Don't leave oil on your stove or overfill pots or pans with hot oil.

   Cooking oil can be a dangerous product if it is overheated or spills over onto a hot burner.
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   Step 2: Keep a proper fire extinguisher handy.

   Make sure it is labelled ABC for electrical and chemical fires, and be sure it is charged and up to date. , Leaving paper towels, plastic wrappers, or other flammable materials near stove elements can result in a fire. , Consider keeping a chopping board specifically for raw meat, and cleaning it thoroughly after each use. ,, If you're not sure, look up the safe storage requirements online; different foods require different temperatures for safety, and can be kept for different lengths of time before going bad.,, If you have children around, make particularly sure this storage is out of reach. , Beware of putting them point up in the dishwasher or any storage containers; try to store and transport them point down, and don't leave them in open dishwashers if you have children in the home. , These can cause painful cuts.
   
   If you do have an accident involving sharp shattered pieces, clear any children out of the area and ensure the people cleaning it up are wearing shoes. ,,,,, Slippery floors can lead to a serious accident. , When possible, use an oven fan or range hood to remove smoke from the area and keep fresh air circulating. , Make sure you heed "use by" and "sell by" dates, and double-check how long different foods can be kept safely.
   
   If any food you have in storage smells or looks "off," it's safer to discard it than to end up with indigestion or more serious food poisoning.
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   Step 3: Be aware of the surfaces near the stove burners.

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   Step 4: Do not allow cross contamination between uncooked meats and foods that are eaten raw.

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   Step 5: Cook meat thoroughly to kill any pathogens that may cause illness.

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   Step 6: Keep foods cold that require refrigeration.

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   Step 7: Keep cleaning solvents and other toxic substances away from food preparation areas.

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   Step 8: Keep knives in a safe storage location when not in use.

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   Step 9: Be careful with kitchen shears

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    Step 10: sharp forks

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    Step 11: or other tools.

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    Step 12: Clean up broken glassware or china carefully.

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    Step 13: Use only UL rated kitchen equipment on circuits that are rated for them.

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    Step 14: Do not use electrical appliances near water-filled sinks.

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    Step 15: Make sure your appliance cords are in good condition

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    Step 16: including grounding plugs.

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    Step 17: Keep electrical cords away from hot stove burners.

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    Step 18: Clean up spills quickly and thoroughly.

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    Step 19: Keep the kitchen well ventilated.

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    Step 20: Discard any food that may be contaminated or spoiled.

Detailed Guide

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