Kitchen Safety for Everyone
When You’re Ready to Cook
Wash your hands! Wash them with soap and warm water before you touch food and after each contact with raw meat.
When you are done using the cutting board for one type of food, wash it with hot soapy water. When you are done cooking, sanitize the board with bleach diluted in water. Towels should be washed in hot water and sponges should be discarded after one use. You should never cut vegetables or other items that will be eaten raw, on the same board that you use for raw meat. A good rule of thumb is to have one board for use with meats, one for fruits and veggies, one for cheeses and one for breads.
Marinating should always be done in the refrigerator.
When cooking with produce, cut off any bruised or damaged areas and discard them.
When thawing foods, the refrigerator is best. Just be sure the juices are contained. Cold-water thawing, which should be done in a leak-proof plastic bag in cold tap water, and microwave thawing should be done just prior to cooking.
Place a rubber mat near the stove to prevent slipping and don’t wear loose clothing that could billow into the stove top. You should always have a fire extinguisher on hand.
As You’re Cooking
Make sure the temperature is hot enough to kill bacteria when you’re cooking meats and fish.
Don’t use electric appliances near your sink. Watch out for damaged cords and never overload circuits by using multiple plugs or extension cords.
When using a knife, always hold it by the handle with your thumb and index finger on opposite sides of the blade.
Your kitchen is not a barbecue. Never use outdoor grills unless you are actually outdoors. When you are grilling outdoors, be aware of overhangs and space confinements.
Volatiles such as cleaning fluids, gasoline and kerosene, are often flammable and should never be stored in a kitchen.
Don’t use, or leave, glass on the stove as it can combust and explode.
Always stay in the kitchen and on alert when anything is cooking on the stove.
Wet hot pads can burn you. Keep them dry and away from heat sources.
Aim pot handles toward the center of the stove and away from kitchen traffic.
Clean grease spills regularly.
Oil should be heated slowly to prevent splattering.
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