Commentary: Kitchen & Food Safety 2
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I am always encouraging people to cook more at home and to try new recipes.  Unfortunately, when I talk with people about cooking, I hear about too many unnecessary and preventable kitchen accidents and cannot stress enough the importance of kitchen safety.  In the archived show #18, from Oct. 10, 2005, there is an extensive list of kitchen safety tips that I would encourage you to review.  That list contains the hard and fast rules that my family following in the kitchen.  Here are a few more food and kitchen safety tips to add to that list:

  • The recommended temperature for your refrigerator is 40 degrees or under and 0 degrees for your freezer.   There are ‘frig/freezer thermometers readily available if you are unsure of the temperature.

     
  • When you want to refrigerate a hot dish, first cool it down with the lid ajar before you put it in the refrigerator. If you put a hot dish in before it cools, it will warm up the refrigerator, endangering everything else in there.

     
  • If you spill something on the floor, clean it up right away so no one will slip and fall. 

     
  • Don't overload circuits by using multiple plugs, extension cords or the like. Also, be aware not to stretch an electrical cord (or anything else for that matter) over a toaster or other hot appliance.

     
  • Do not put hot glass dishes on cold or wet surfaces....such as a hot coffee pot on a cold surface. It will break almost every time

     
  • Glass casserole dishes placed on hot stove burners may explode.

     
  • Do not use a damp/wet potholder to pick up something hot.  The heat is transferred quickly through the potholder and may cause a burn to your hand.

     
  • Most kitchen fires, and lots of the restaurants that burn down, burn because someone started heating fat or oil and forgot about it. Before walking out of the kitchen make it a habit to turn off the burner.

     
  • If you take a hot pan or a cover from the stove and put it on a counter, leave a hot pad on the hot lid or utensil as a warning to the others in the kitchen that it is hot (let everyone know what this means). In the restaurant business, many kitchens put a dusting of flour on the utensil as a warning that it is hot.

 

 

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