Rules for Kitchen Safety and Health

 Be Aware of Kitchen Safety Hazards

 Knife Safety

Using a knife appropriately can help prevent serious injuries. To keep yourself from
sustaining a knife related wound or laceration:

 Always handle knives with caution.

 When picking up a knife, make sure you aren't holding anything else or are distracted.
 Keep your knives sharpened so you don't need to strain while chopping, slicing, or
dicing.
 When chopping round objects, cut one side to make it flat and then lay the flat side
down on your chopping block. This way, you can stabilize whatever item you are
chopping.
 Grasp the knife handle firmly and lay your other hand on top of the knife to prevent any
blade contact.

 Using Appropriate Cooking Tools

To keep hot items from slipping or spilling, use the right cooking utensils. Be sure to:

 Use tongs to handle large, firm products. When handling hot items, grasp them firmly
and be mindful of oil or water splashing.
 Use tools with hand grips if you have difficulty with firmly grasping your cooking tools.
 When using tools that have sharp edges for the first time, go slowly until you get the
hang of it.
 Keep utensils clean to prevent food contamination. When hand drying or putting sharp
utensils away, watch where you place your hands.
  Handling Hot Dishes

Hot dishes can not only pose a risk to you, but others around you. To stay safe:

 Do not leave stovetop dishes unattended while the burner is on.

 When boiling water, never overfill your pot to prevent the water from overflowing.
 When removing a dish hot from the oven, be sure that no one who could be injured is
nearby and if so, warn them that the oven will be opened.

 Knowing How to Handle Kitchen Fires

To handle grease, microwave, stove, and electrical fires:

 Use a pot pan or pour baking soda over the flames to smother grease fires.
 For microwave, stove, or oven fires, shut the door and turn the appliance off.
 With electrical fires, do not use water to
extinguish them.
 In general, always watch food that's on
the stove, avoid wearing loose clothing
that could catch fire, and double check
that you've turned appliances off when
you are done using them.

 Practice Proper Food Safety

In addition to the hazards from heat and sharp

objects, the kitchen also presents safety
concerns surrounding food preparation. Improper food preparation can lead to food
poisoning like salmonella.

How to Cook Safely With Oils

Many people use oils when cooking meat, poultry, and veggies. To prevent injury:

 Heat oil slowly to avoid splashing, which can lead to minor burns.
 When putting your food into the pot or pan, do so slowly so the oil doesn't splash.
 Watch food that's on the stove or in the oven to prevent burning.
 Before cleaning your pot or pan, let them cool completely and remember to use pot
holders to prevent your hands from getting burned.
 When using an air fryer, always keep a watchful eye without leaving the room, use dry
hands when operating it, do not leave anything around, on, or near the appliance while
it is on.

 Shop Smart
Food safety actually starts before you even get to the kitchen. At the grocery store, keep
these tips in mind:

 Don't buy any food that is past the expiration date.

 Shop for your perishable foods last.
 Do not buy meat in a torn or leaking package.
 When buying meat, place it in an extra bag before putting it in your cart.
  Do not buy dented or damaged cans.

 Store Your Food Properly

How you store your food is also an important part of kitchen safety. Keep these tips in mind:

 Refrigerate food within one to two hours, depending on room temperature.

 Keep your refrigerator temperature below 40 degrees Fahrenheit and the freezer below
zero.
 Wrap meat securely so it will not leak on other food and store it on a bottom shelf so it
doesn't drip on other foods.
 Use canned foods before the expiration dates. For home-canned food, the National
Center for Home Food Preservation recommends using items within one year.

 Wash Your Hands Before Preparing Food

 Thaw Meat Safely

 Don't Cross-Contaminate Food

Specifically, the USDA recommends the following guidelines:

 Use separate, clean cutting boards for each type of food.

 Sanitize other food surfaces after cutting up meat or fish.
 Wash your hands thoroughly after cutting meat.
 Never return cooked food to the same plate you used for raw food.

 Cook Foods Thoroughly

Although a chicken breast or other dish may appear "done," it isn't always safe to eat.

The USDA recommends specific temperatures for different types of meat:

  145 degrees for lamb, beef steaks, veal, and roasts
 160 degrees for egg dishes, pork, and hamburgers
 165 degrees for poultry and combination dishes

 Use Care When Transporting Food

 Small Kitchen Appliance Safety

 Using a Pressure Cooker Properly

 Crock Pots and Slow Cooker Safety

 Staying Safe While Using Your Coffee Maker

 Understanding Toaster Oven Safety

 Use Good Cleaning Practices

Having a clean kitchen is an essential part of

having a safe kitchen.

 Sanitize Surfaces

Wash all your countertops and tables with hot

soapy water immediately before and after use.

 Don't Forget the Sink

 Clean Utensils Well

 Use Paper Towels for Hands

 Wash Dishcloths and Sponges

Regularly

 Prevent Illness and Accidents

Being aware of kitchen hazards and taking care

with your food handling and cleaning can help
keep you and your family safe from accidents and
food poisoning.