Safety In The Kitchen Brochure

By: Rose Abdullahi

Preventing Kitchen Accidents

Kitchen accidents are very common occasions; ones that should be taken seriously. But yet all these accidents can be prevented. Most common kitchen accidents are cuts, slips, burns, fires, shocks and poisoning. Place sharp knives separately from other utensils. Wipe up every single spill from the floor. Turn pot handles inward on the stove-top; do not place pot handles over other burners. Do not leave cooking without watching it. Dry hands completely before touching electrical equipment. Hazardous materials and cleaning products must be placed separately from all foods. Only use a knife for it's rightful purpose (not as a screwdriver, hammer, can opener, etc). Close cabinet doors right after opening and getting your supply. Switch off burners and oven after use. Long hair should be tied back and do not wear baggy clothes. Grab the plug; not the cord when removing it from the electronic outlet. Definitely do not mix household chemicals together. Follow all these rules, and you'll not expect any unexpected mistakes when in the kitchen.

What To Do In An Emergency


Pan Fire


  • Switch off the heat source
  • Drizzle over the fire with baking soda or use an oven mitt to slide a pot lid over the fire - this is to cut off the oxygen that adds to the fire


Oven Fire


  • Leave the door closed - stop the oxygen source
  • Switch off the oven
  • Allow the flame to burn out


If You Cut Yourself


  • Place the cut under running water to destroy debris
  • Gently wash the cut with mild soap
  • Stop the bleeding by using a paper towel and direct pressure


If You Burn Yourself


  • Cool off the burn by running the burned area under cool water for 10-12 minutes (do not advise to use ice or ice water)
  • Do not put butter onto the burned area
  • Cleanse the area with mild soap and water

All About Foodborne Illnesses


Foodborne Illness: Sickness resulting from eating food that's not safe to eat.


Conditions That Promote Growth


Food


  • Bacteria needs food to be able to grow
  • Foods rich of protein


Acidity


  • Bacteria doesn't like high levels of acidity
  • Acidic foods (vinegar, citrus) do not provide good climates for bacteria to start growing



Time


  • Longer bacteria usually sit, quicker bacteria will grow and multiply more
  • Bacteria grow via all division


Temperature


  • Bacteria like a heated environment to grow



Oxygen


  • Some microorganisms need to have oxygen to grow - aerobic
  • Canned foods are able to be stored at room temperature - oxygen won't get in
  • Non-aerobic organisms are able to grow in an aerobic conditions



Moisture


  • Microorganisms prefer moist environments to grow
  • Dry foods are able to be kept at room temperature
  • Preserved foods are not at a big risk of contamination

Preventing Foodborne Illnesses


Clean


  • Wash hands with warm water for 20 seconds before and after handling food
  • Wash cutting boards, dishes, utensils and countered tops with soapy water
  • Use paper towels or wash cloth towels often
  • Rinse fruits and vegetables
  • Rub firm skim-fruits and vegetables under running water



Separate


  • Keep raw meats away from ready-to-cook foods
  • Separate raw meat, poultry, seafood and eggs from other foods in shopping cart, grocery bags and fridge
  • Use separate cutting board for meats
  • Never put canned food on a plate that previously held raw meat, poultry, seafood or eggs


Cook


  • Use a food thermometer
  • Make sure there are no cold spots in food when cooking in a microwave oven
  • Bring sauces, soups and gravy to a boil when reheating



Chill


  • Refrigerate or freeze meat, poultry, eggs and other perishables as soon as you get them
  • Never let raw meat, poultry, eggs, cooked food or fresh fruits or vegetables sit out at room temperature more than 2 hours
  • Never defrost food at room temperature - defrost in fridge, cold water or microwave