Some kitchen safety precautions
Some kitchen safety precautions are mention below…
- Clean up spills immediately.
- Be cautious of hot surfaces such as the oven or stove.
- Store edibles (food) in a refrigerator or freezer to keep them safer from spoilage and bacteria.
- Cut food with caution, especially meat; use separate cutting boards for raw meats and vegetables.
- Always wash your hands after handling raw foods and before preparing/eating any food.
- Clean work surfaces and kitchen utensils regularly to prevent the spread of bacteria, i.e. never leave dishes or cooking utensils in the sink overnight.
- Use a meat thermometer to ensure that foods are cooked properly (if applicable).
- If using knives, always be careful to avoid cutting yourself or others.
- Never attempt to thaw any food in the microwave; always use a microwave-safe dish when cooking or reheating any food product.
- Learn how to properly deep fry foods and never leave them unattended while frying.
- Don’t allow children to play near the stove where pot/pan handles are kept or any other hot surface;
- Turn pot handles toward the rear of the stove so as to avoid any mishaps.
- Use wooden or plastic utensils when cooking.
- Use a timer while baking/roasting food to ensure that food is never overcooked.
Some kitchen safety precautions while using the knife
- Every time you use a knife, check the sharpness of the blade. Dull blades are more dangerous because they require more pressure to cut and are more likely to slip off food. Sharpen your knives with a handheld or electric knife sharpener before each use and every few months.
- Always cut away from your body. This will keep the blade from swinging towards you and causing injury if it slips out of your hand, is bumped or drops. Always hold the item being cut in place firmly with one hand while using the other hand to slice it with a knife.
- Hold cut food securely on a cutting surface that’s far enough away so that if it falls, it won’t land on your feat.
- Use a cutting board. Wooden or plastic cutting boards are preferable to glass or ceramic ones, which can break and shatter into pieces that could be very dangerous if they slide off the countertop.
- Never try to catch a falling knife – one hand must always be on the object being cut. If you do accidentally drop the knife, let it fall onto its blade and prevent the handle from hitting the floor.
- Never leave a knife in water to soak or wash your hands with a wet knife because this can cause them to slip off of the handle and into your hand.
- Clean your knives immediately after use. It’s much safer to clean them while they’re still warm and wet from the food.
- Never carry knives by the blade or place them in a sink full of soapy water with sharp points sticking up. Knives can slip off into the sink, or you could accidentally cut yourself on the points. If you want to put them down while washing your hands, place them back in their block or rack.
- Never throw knives or carry them loose in a drawer. This poses a serious risk of injury to you and anyone who opens the drawer.
Some kitchen safety precautions do’s and don’ts
- Never use a microwave to reheat food. Microwaves can’t be used for microwaving phase transitions like boiling, frying, etc. The result is that the food is heated unevenly and has a chance of being dangerously hot in some areas whilst cold in other areas.
- Never drink or cook with contaminated water where harmful bacteria and viruses are a concern.
- Keep your work area clean, uncluttered and well lit.
- Wash your hands with soap and water for at least 20 seconds before and after handling food. Dry your hands on a clean towel or air-dry them. This is the single most important thing you can do to avoid cross contamination of foods by harmful bacteria. Bacteria like salmonella, E. coli, listeria and others are commonly found in the home.
- Use separate cutting boards for meats, fish and vegetables. This will prevent cross contamination.
- Wash your hands before you touch raw meat or eggs to avoid cross contamination from harmful bacteria that may be on your hands from handling other foods.
- When chilling food quickly (in an ice bath), thaw frozen food in the refrigerator, not on the counter. If you thaw it at room temperature, bacteria can start to grow again as soon as you put it into a warm environment.
- Don’t let cooked and cooled foods sit for too long before serving or refrigerating. Cooked food should be served within 2 hours after cooking, and then refrigerate within 1 hour.
- Don’t let food get too hot during cooking. High temperatures encourage the growth of harmful bacteria like salmonella, E. coli, listeria and others that are commonly found in the home.
- Avoid cross-contamination between uncooked foods (like chicken and eggs), cooked foods (like meat, poultry and seafood) and ready-to-eat foods (like salads).
- Never leave perishable foods out at room temperature for longer than 2 hours.
- Never use the same plates or cutting boards that you used for raw meat to serve cooked food without thoroughly cleaning them first. This will prevent cross contamination from harmful bacteria like E. coli.
- Keep thawing food in the refrigerator until you are ready to cook it. The cold temperature slows down bacterial growth and is much safer than letting it stay at room temperature.
- Use a thermometer when cooking to make sure that everything is completely cooked through. Check doneness at the thickest part of the meat, and for fish, check doneness from the thickest part to the middle. When it reaches 160 F/71 C, it is safe to eat.
- Make sure that you wash all produce before eating or cooking it (even if you plan on peeling it). Rinse off any dirt or debris.
- Make sure that you wash all fruits and vegetables with clean water before eating or cooking them, even if you plan on peeling them. The outer layer of some produce like melons, bananas and cucumbers can harbour harmful bacteria like salmonella, E. coli, listeria and others. Wash it thoroughly with cold water.
- When using utensils like knives, forks, spoons or tongs, make sure they have been washed well with soap and water to avoid cross-contamination.
Conclusion about kitchen safety precautions.
The kitchen is a hot spot for cross-contamination. It’s important to know the best practices of food safety when cooking and cleaning. In order to avoid spreading harmful bacteria that could make you sick or lead to other health complications.
You never know when you may be exposed to harmful bacteria. So make sure that you are being as safe as possible in the kitchen.