Kitchen Safety

165 degrees

A kitchen thermometer must read this temperature of foods that you reheat to be safe.

Fire Extinguisher

Every kitchen should have one of these and you should learn how to use it in case of a fire.

Fingers curled, thumb tucked under

Hand position to use when cutting food to prevent accidents.

2 Days

If you experience power failure and are worried about your full freezer of food, keep the door shut and this is the length of time that your food will stay frozen.

Grease

If you pour water on this when it is on fire, it will spatter and cause the fire to be worse.

Damaged or Frayed Cord

If your appliance has this, it could cause a shock or start a fire. Be sure you keep your appliances in good condition and repair this when needed.

Sharpened

It is important to keep your knives in this condition. These knives require very little pressure to cut. If the knife is dull, you have to use more force and it can slip off and cut you.

Metal

Items with this in it can cause arcing and should never be used in the microwave oven.

Flammable

Keep these types of materials away from the range. This includes towels, paper, pot holders, and plastic items.

Poison Control Center

Know the number for this. It has specifically trained staff to deal with emergencies. Have the container with you at the phone if you call for help.

Emergency Exit

Know where these are. You should always keep your back towards an exit and the fire in front of you if attempting to extinguish it.

Household Cleaners

Many of these have product warnings on them. Be sure you read the label directions carefully before you use them. Never mix several of these together, as they may release poisonous gases.

Aerosol cans

Never store these near the stove or heat sources; they can explode.

Kitchen Sponges

Over seven billion bacteria can live in these. Avoid using these for cleaning kitchen counters and tables. They should be washed and bleached often or replaced every few days.

Oven Door Completely Open, Pull Out the Rack

Procedure to use when placing or removing items from the oven.

Pot or Pan Lid

Smothering flames with the use of this when a fire is concentrated inside of a pan is the most effective way of extinguishing it.

Original Containers

Store foods in these or food grade containers to keep food sanitary and safe to eat.

Smoke Detector

Test this to make sure it is properly working; change batteries every year.

Sturdy Step Stool

The best piece of equipment to use when you must reach things from high places.

Wet Oven Mitts

These will produce steam and cause burns if you use them to remove hot items from the oven or microwave.

Water

This does not mix with electricity. Keep appliances away from sink and do not use an electrical appliance if your hands are wet.

Salt or baking soda

This is a common kitchen ingredient that could be poured onto flames from a grease fire on the stove. This will cut off the oxygen and smother the fire.

Apply Pressure

This is the first action to take if you have a deep cut while working in the kitchen.

Food Cooking Unsupervised

This is the number one case of fires in the kitchen.

40 degrees

This is the temperature that your refrigerator must be at or under.

P.A.S.S.

This is the word to remember when using a fire extinguisher. Pull the pin. Release the lock with the nozzle pointing away from you. Aim low. Point the extinguisher at the base of the fire. Squeeze the lever slowly and evenly. Sweep the nozzle from side to side.

Unplugged

This should be done to appliances when not in use and when stored. This will prevent them from accidentally being turned on.

Cooking Spray

This will smoke when used on hot pans. Use on cold pans over the sink or on the counter to prevent the floor from becoming slippery.

Steam Burns

To prevent these, lift the lid away from you and wait a few seconds before looking in.

Pan Handles

Turn these toward the back of the stove, but not over another burner to prevent children from reaching them or catching them with your body as you work.

Chlorine Bleach

Use 1 tablespoon to this to one gallon of water to sanitize cutting boards and work surfaces.

Spills

Wipe these off floors to prevent slips and falls.