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Kitchen and Food Safety
Quite frankly, I am bored with the subject, but it is obligatory. My goal is to
make preparing, serving and sharing food the best experience for all. So, before
the kitchen police
come after me, here is my list:
- New:
Use caution when boiling water in the microwave. Severe injuries
may occur if not done properly. See more information at
eHow.com.
- Keep hands and work surfaces clean, especially when working with poultry.
- Keep handles of pots on the stove turned away from the front. Prevent accidental
tipping over--by children and adults. Don't put dishes (empty or full, hot or cold) near
surface edges. Be particularly careful of tables draped with table clothes,
especially when exploring toddlers are present.
- Always make sure an adult is in the kitchen when young children are present, especially
when they are preparing food. But please, please, don't keep children out of the
kitchen. We explore this more on the Kids in
the Kitchen Page.
- Close cupboard doors and drawers to prevent an unsuspecting person from banging a head
or a knee.
- Keep knives sharp and out of the reach of children. A sharp knife is much safer
than a dull one--you have more respect for it! Teach children and yourself to
respect the danger.
- Always carry a knife or scissors with the handle to the front of your body and hand to
someone else the same way.
- Thaw foods in the refrigerator or in the microwave, not a room temperature.
Follow the package directions. Cook thawed foods and do not refreeze them.
- Refrigerate or freeze foods as soon as serving is finished. Be particularly
careful on hot summer days and when serving food out doors.
Dishes containing raw eggs and mayonnaise are particularly susceptible
to harmful bacteria.
- Keep a small fire extinguisher handy. Use baking soda on range and oven fires, not
water.
- Use burn ointment or cold water on burned or scalded skin. Don't use salted butter
or margarine.
- To prevent soured dish clothes or sponges,
completely rinse and squeeze water out and allow to dry between
uses. Replace and wash frequently.
- Clean up floor spills immediately
and thoroughly to prevent skidding and slipping.
- Make sure stored food is carefully marked with the ingredients. Frozen foods
should be marked with the date and rotated for freshness.
- Rotate packages and canned foods stored in cabinets or pantries regularly to ensure
freshness.
- Keep open containers of grain products either in the refrigerator or freezer during hot
weather to prevent the appearance of unwanted intruders such as weevils or ants.
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© 2007 Carleta S. Vineys
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