SCF Arizona
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The shorter days, chill in the air, talk of football and appetites turning to comfort foods indicate one thing: The holiday season is close at hand.
For many, that means more time in the kitchen. Whether preparing a Thanksgiving Day feast or working in a restaurant for hungry customers, the commercial or home kitchen can be a very dangerous place, with sharp blades and knives, slippery floors and steam or hot surfaces.
The kitchen is a place where an individual can get cut, poked, burned or scalded. The danger of food-borne illness also is prevalent.
Here are some tips from SCF Arizona on how to keep safe in the kitchen.
Germ warfare:
· Keep foods at the recommended temperature, either hot or cold. Bacteria that cause food poisoning grow best when food is warm, so don’t leave anything out for more than 20 minutes. Be especially careful with raw poultry, seafood and foods with a base of eggs, such as mayonnaise or egg salad, or bread, like stuffing or puddings.
· Make sure the temperature in your refrigerator is 40 degrees F or colder.
· Keep shrimp, lobster, oysters and other seafood in the refrigerator on ice.
· Do not use the same utensils for stirring different dishes. Be careful not to cross-contaminate.
Slips, trips, falls
· Wipe up spilled water, grease or oil immediately. Keep a mop handy in the kitchen.
· Pick up any food that drops onto the floor. Many food items squish under your foot, which could cause a slip.
· Don’t leave boxes, stools, bags of groceries or anything else on the floor where they can become a tripping hazard.
· Waxed kitchen tile may look great, but even a mist of moisture on the floor makes it slippery.
Unplugged:
· If you’ve got lots of electrical appliances, check the cords regularly.
· Make sure cords are not near water or hot surfaces. If you have an electrical outlet near the sink, make sure it has a Ground Fault Interrupter socket.
· Don’t overload circuits by using multiple plugs or extension cords.
Burns, fires
· Pay attention. Many stove fires develop because the cook gets distracted and begins doing other things.
· Most kitchen fires are caused by heating fat or oil. The oil gets hotter and hotter, smokes a bit and then bursts into flame.
· Keep water away from hot cooking oil. If it spills into the oil, it turns into steam instantly and can spray hot oil in all directions.
· Steam is water vapor that has a temperature higher than the boiling point. Steam can be highly pressurized and moves very fast. It can cause nasty burns.
· When cooking on a stove, check your attire to make sure loose sleeves or cuffs will not catch fire. Be aware that jewelry may get so hot it burns you.
· Turn pot and pan handles so they do not stick out over the floor, so you don’t snag them. Take care to place handles so they are not over stove burners.
Knives, sharp objects
· Keep knives sharp. If they are sharp, they will slide easily through what you are cutting, leaving less chance that you are forcing the cut.
· Cut with the edge going away from you, so if you slip, it doesn’t cut you.
· Don’t leave sharp knives loose in a drawer. If you have knife guards or blocks, use them.
· If a knife slips from your hand, stand back and let it fall. Do not try to catch it.
· When using any appliance with a blade or blades – mixer or food processor – always unplug it before cleaning; always follow the manufacturer’s instructions for cleaning and operating.
The holidays are a great time for friends, family and good food. You don’t want to spoil any of it by being careless in the kitchen. For tips on kitchen safety, contact SCF Arizona, 602.631.2600.
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SCF Arizona, the state’s leading carrier of workers’ compensation insurance, providing coverage to more than 40,000 employers and more than 700,000 workers throughout Arizona. The company is the state’s major advocate for workplace safety. Based in Phoenix and with offices in Flagstaff, Lake Havasu City, Prescott, Show Low, Tucson and Yuma, SCF has been serving Arizona for more than 80 years.
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