Kitchen and Food Safety Brochure
Preventing Kitchen Accidents
- Put knives away in a safe place.
- Mop up wet spills.
- Always keep knives sharp, dull knives are dangerous to prevent cuts.
- Never put a knife in soapy water to soak to prevent injuries.
- Do not run in the kitchen.
- Always make sure that cupboards are closed at all times to avoid slips and falls.
- Make sure pot handles are turned inwards to prevent it from falling and burns.
- Don't leave pots on the stove unattended to prevent fires.
- To avoids shocks dry your hands completely before touching electrical equipment.
- Never mix cleaning materials together to avoid chemical reactions.
- If you have a cut, make sure to wash it thoroughly with soap to kill germs and bacteria and also to prevent infection.
What do to in an emergency
- If you are burned, run cold water for 15-20 minutes on the affected area. Never apply toothpaste or butter.
- If you have a cut, wash it with soap and warm water to remove any germs and bacteria.
- If there is a kitchen fire, smother is with baking soda to prevent further injuries and damages.
- If you have a cut, you can use paper towel to stop the bleeding by applying pressure.
- Depending where the cut is, raise your hand above your head to stop bleeding if it is on your hand or arm.
- Call 911
Common Foodborne illness and growth
- Salmonella that comes from raw meat, unpasteurized dairy products and more.
- Listeria that comes from uncooked meat, raw cheese, deli meats and refrigerated smoked seafood.
- E.coli can come from raw/uncooked meat, unpasteurized juice and milk. It can also come from contaminated fruit.
- Botulism can come from meat and vegetables such as whale, seal, beets, chicken, peppers, asparagus and more.
- Campylobacter can come from raw eggs, raw dairy products, shellfish, untreated fish and raw vegetables.
A- Acidic foods don't provide favorable climates.
T- Time. More bacteria spreads in a warmer environment and it takes time to grow.
T-Temperature. Bacteria grows best in warm environments.
O- Microorganisms need oxygen in order for bacteria to grow. Never leave food exposed.
M-Moisture. Microorganisms like a moist environment. Only certain foods can be stored at room temperature, others will have to be refrigerated.