Kitchen Safety

Kitchen Safety Tips

Microwaves

In Case of Fire

Burns, Scalds

Turkey Preparation

• Young children are at the greatest risk for injury. 
• 65% of all residential fire calls are related to the kitchen. 
• More injuries occur in the kitchen than any other room in your home. 

Here are some simple safety tips to help keep your kitchen safe:

• Turn handles inward when using pots and pans on the stove
• Place hot dishes on center of table or counter, not close to the edge
• Clear toys and other objects away to prevent fall injuries
• Do no store snack foods above the stove.  This may encourage climbing
• Do no allow electrical cords to dangle over the edge of counter or table
• Keep combustible items that catch fire easily away from stove, toasters and hot plates
• Use only appliances which have a laboratory testing label, i.e.; UL or FM
• Do not over load electrical outlets.
• Unplug electrical appliances when not in use
• Keep stoves clean and free of grease and oil
• When cooking, wear tight fitting clothing or shirts with short sleeves
• Do not leave food unattended on the stove
• Clean vent filters regularly
  

Microwaves

• Follow cooking directions on food packages
• When food is cooked, stir and let sit for a few minutes.   This can prevent burns to the lips and mouth
• Popcorn can burn easily in a microwave.  Follow package directions carefully
• Do not cook food in metal containers.  It may cause a fire
• If a fire starts in the microwave, close the door and unplug or witch the breaker to off
  

In Case of A Fire

Many fires that start in the kitchen are caused by overheated grease or oil. These fires can be controlled by smothering the fire by;

• Cover the pan or fryer with a tight fitting lid.  Slide the lid over the fire from the side.  Turn the appliance off.
• Do not pour water onto a grease fire, it will make the fire worse.
• Do not carry a burning pan or fryer to the kitchen sink or outdoors.
• Grease fires can be put out with a fire extinguisher.
• Provide a minimum 2A10BC multi-purpose fire extinguisher for your kitchen.
• Locate the extinguisher in a visible, accessible area.  
• Read the instructions on it's proper and safe use.
• Call 9-1-1.
  

Burns, Scalds

The most common injury in the kitchen are burns and scalds.  To treat a burn:

• Cool a burn/scald with cool running water.  Get medical attention immediately if burn area is charred, red and blistered.
• Do not put butter, ointments or other types of creams or liquids on the burn.  These can cause infections.

Turkey Preparation Safety

Fresh turkey has a lot going for it. But fresh turkey, as with any meat product is perishable. In the danger zone between 40^o F (4^o C) and 140^o F (60^o C) bacteria can rapidly multiply. Since you cannot generally see, smell or taste the bacteria, the following tips will help ensure safe and enjoyable meals for your family.

Cool it

Like all raw meat, turkey can spoil quickly. Therefore, when you are on a shopping trip, pick up your turkey just before going home.

• Select meat packages that are cold and well wrapped.
• Labels on fresh turkey must indicate the year, month and day of packaging.
• When buying fresh poultry, select those packaged on the day you are in the store.
• At home, place turkey in the refrigerator or freezer immediately.
• Do not refreeze poultry that has previously been frozen.

Thaw it

• Never thaw frozen turkey at room temperature.
• Leave turkey in original package and follow either of the following methods;

• Refrigerator Method

  This is the ideal method since it keeps the meat cold until it is completely defrosted. Place turkey on a tray in your refrigerator. Allow five(5) hours per pound or 10 hours per kilogram for thawing process.
  

• Cold Water Method

  In a large container cover turkey completely with cold water. Change water every hour. Allow one hour per pound (2 hours per kilogram) for thawing process.

Note: If you have purchased a frozen, pre-stuffed turkey, DO NOT THAW! Cook from frozen state and check product label for further instructions.

Time it

• Be sure to follow the timing directions provided with your turkey to make sure your turkey is cooked to perfection before it arrives on the dinner table.

Clean it

• Remove plastic wrap from thawed turkey.
• Remove neck and giblets from body cavity.
• Rinse turkey well inside and out with cold water.
• Thoroughly pat dry with paper towels.
• Always wash hands thoroughly in hot soapy water before handling raw meats and preparing foods.
• Do not let raw meat or juices touch ready-to-eat foods either in refrigerator or during preparation.
• Do not put cooked foods on a plate that held raw product previously. Use a clean plate.
• Wash utensils, dishes and surfaces used for cutting turkey with hot, soapy water. Then rinse using a sanitizing solution of one capful of chorine bleach in a sinkful of warm water. Thoroughly rinse surfaces, dishes and utensils with hot water.
• Keep cutting boards and utensils in good shape as they can harbor bacteria in cracks and crevices.

Cook it

• When baking, set oven no lower than 325^o F or 160^o C.
• If microwaving, cover turkey. Midway through cooking turn meat over. Rotate dish once or twice during cooking. Let microwaved meat stand to complete cooking. Be sure to follow manufacturers instructions.
• After cooking, refrigerate leftovers. Separate into small portions for fast cooking.
• To reheat all leftovers, cover and heat until hot and steaming throughout.

Store it

• Fresh: when storing fresh turkey, remove giblets and refrigerate in a covered container for use within two days.
• Frozen: whole turkeys can be kept frozen for one year, parts for six months. Once the bird is thawed, treat as a fresh turkey and do not refreeze until cooked.
• Cooked: Cooked turkey products may be stored in a covered container, plastic bag or aluminum foil for up to four days in the refrigerator, or up to three months in the freezer.

Note: After cooking, keep the turkey hot, above 140^o F (60^o C), or refrigerate below 40^o F or 4^o C. Do not leave at room temperature for more than two hours.

• Previously frozen: Any turkey labeled as previously frozen, must be kept refrigerated and cooked within 48 hours of purchase.