Local News Update

Preventing accidents in kitchen.

Keeping silverware and sharp items up high were children can not reach them, keeping stove mittens on for hot substances.and being vary cautious for other dangers.



Cross-contamination is a danger in a restaurant kitchen that leads to food borne illnesses. For example, using the same prep surfaces for raw meats and salad ingredients, without disinfecting, can contaminate the salad and cause customers to become ill. Frozen food that is defrosted on the counter or in a sink, or cooked food that is held at temperatures below 140 degrees Fahrenheit allows dangerous bacteria growth. Train employees to handle food safely and monitor them to make sure they understand. Give employees the proper equipment and information to perform food prep jobs in a way that prevents improper techniques. For example, provide plastic or other non-porous cutting boards for employee use. Require employees to wash their hands with hot, soapy water between tasks and after using the restroom. Post informational signs in restrooms and next to food prep areas as reminders.