KITCHEN AND FOOD SAFETY

How to stay safe in your kitchen

Kitchen Accidents

Knife cuts, burns, slips, fires, electrical shocks, and poisoning are all very easy and common accidents you can get yourself into in the kitchen. Nearly 330,000 knife cuts were led to hospital visits in 2011 The Washington Post reported. However we can definitely reduce these number by just following a few precaution to insure our kitchen safety.

Preventing Kitchen Accidents

Knife:

  • · Using a sharp knife is safer rather than a dull one
  • · Don’t keep knives and other utensils in the same sink or drawer
  • · Hand over knives by the handle to someone
  • · Always use a clean cutting board
  • · If a knife was to fall, let it drop instead of trying to catch it


Burns

  • · Don’t test if a pot is hot by touching it
  • · Pot handles should be turned inwards so if someone walks by and knocks it down
  • · Open pot lids away from yourself
  • · Burners should be turned off after use
  • · Always use oven mitts or pot holder when removing something from the oven


Fires

  • On average, 480 people die per year from house fires.
  • · Paper towels, dish towels, power cords and recipes should be away from burners
  • · Do not wear loose clothing while cooking
  • · Tie back long hair
  • · NEVER leave cooking unattended, 38% leads to home fires which leads to on average, 45% deaths, 46% injuries and 37% direct property damage.
  • · Do not try to put out a grease fires by water
  • · Own a fire alarm
  • · Always start cooking with a clean pot
  • · Don’t plug in too many appliances into the same outlet


Electrical Shocks

  • · Dry hand properly before touching electrical appliances
  • · Don’t grasp the cord but the plug while removing from the outlet
  • · Keep electrical cords away from water
  • · Don’t use damage electrical cords


Poisoning

  • · Dangerous cleaning products should be stored separate from food
  • · Do not combine household chemicals together
  • · Keep cleaning products in there right place

What to do in an emergency?

Oven Fire:
  • Cut of the oxygen by leaving the oven door closed
  • turn off the oven
  • Allow the fire to burn out


Pan Fire:

  • Cut off oxygen that's feeding the fire
  • Use baking soda to smother the fire
  • Cover pan with a pot lid with oven mitts
  • Turn off heat source
  • Inform someone (police)


Knife Cuts:

  • Rinse under cool water
  • Wash the cut with soap
  • Stop bleeding with a paper towel and applying direct, firm pressure on to the cut


Burns:

  • Run cool water for 10-20 minutes
  • Clean area of burn
  • Cover with a cool, clean cloth

Foodborne illness

Foodborne illness? Results sickening due to eating food which is unsafe to eat


How we get it?

Don't leave food out for more than 2 hours

When food contaminated with bacteria, is eaten,it now starts continuing to grow in your body

  • Cross contamination while preparing food
  • Improperly prepared
  • Unpasteurized products


Common food sources:

When these foods become room temperature causing bacteria to grow

  • Deli prepared food (salad, ham, seafood,)
  • raw foods
  • dairy products


Least Wanted Foodborne ilness:

Common foodborne illness: Salmonella, Listeria monocytogenes, E. Coli 0157: H7, Clostridium Botulinum, and Campylobacter Jejuni.

How to Prevent Foodborne illness

  1. Wash hands properly
  2. Wash all wiping materials, It takes 10 bacteria to make you sick and averagely your counter wipes has 134.630
  3. Properly clean all utensils, plates, glasses, and cutting broads. Your cutting board has more bacteria than your toilet seat
  4. Separate raw meats from other foods
  5. Don't defrost food and room temperature (but in refrigerator, cold water, or microwave)
  6. Cover food, rotate and stir food while cooking
  7. Gravy, sauces and sups should be boiled when reheating