When talking about safety in the kitchen, there are two
concerns; the safety of the cook and the safety of the food. Both are a
life and death matter and deserve some attention here.
COOK SAFETY
Generally speaking there are a bunch of tips or rules to
follow in order to keep the cook safe. Here are some, if you can think
of some more that need to be added please do not hesitate to send them
to me.
Don't try to catch a falling knife. Let it fall and get your feet out of
the way.
If a glass breaks in the dishwater, drain the water before trying to deal
with it.
Wipe up spills immediately. But since we all know that this is easier said
than done, when you do spill something, drop a towel on it to remind yourself
that it is there. (That way you will step around it not on it and avoid
a slip and fall.)
The above rule goes for broken glass as well.
Do not use wet or holy potholders. The heat will cause steam which
burns. Also, don't use towels as potholders, they tend to have tails that
can catch fire.
A crowded kitchen can be dangerous. Limit the number of people in the kitchen
to only those who are needed.
When taking the lid off a pan of hot food, open it away from you so the
steam does not rise up and burn you in the face.
Keep children out of the kitchen when serious cooking is going on.
Unplug electrical appliances when cleaning.
Use sharp knives. Dull knives cause more accidents because they are harder
to use.
When chopping food, use a cutting board. Don't cut in your hand.
If you spill hot food or liquid on yourself, run cold water over the burn,
do not put butter or grease on the burn.
Have a fire extinguisher in your kitchen and know how to use it. Take it
out in the backyard and practice if you need to.
FOOD SAFETY
I have found several sites that describe ways to keep your food safe.
These people have said all I would say and more on the subject. I am a
firm believer in food safety and want to be sure you get the facts straight
from a number of sources. So check into these sites and make a list
of rules and procedures you believe will keep food safe. Then, write the
rules down in the box provided below. Click on the submit button to mail
me your rules. I am always looking for a good set of rules to use in my
classrooms with my students.
made by
Nancy Wilkins University of Houston Clear Lake
Spring, 1998
