Top 10 Kitchen Safety Tips

Though the kitchen is the heart of the home, it also where many accidents potentially can occur. Be it at home or professional kitchen, most denizens of the culinary center follow certain guidelines to prevent mishaps. I have gathered these safety tips over the course of my career, whether by acquisition or by ovservation, all in all, it added to my personal experience and preserved my precious fingers.

Keep it sharp - Ironically, sharp knives are safer to use in the kitchen than dull knives. The inferior knives would require more exertion and may slip

Wash hands thoroughly - it would be a good idea to wash hands in warm water with good soap to get rid of microbes and dirt. We use our hands in handling most of the food products and equipment. We wouldn't to be transferring harmful bacteria when cooking

Color coded chopping boards - Using different boards for different food products lessens the chance of cross contamination. Blue for seafood, red for meats, green for veggies, and white for the rest. If having too many boards is cumbersome or too expensive, make sure to wash boards in between food products.

Clean as you go - wipe up spills as soon as they occur. Throw away trash. A messy kitchen prep table is a sign of a messy mind. And that could be dangerous. Keep flors clean and uncluttered.

Chemicals - store harzardous chemicals such as cleansers and away from food storage and preparation areas, preferably. Follow directions when handling these chemicals.

Burn prevention - have potholders on hand at all times. Assume all pan handles are hot. Pay attention to open flames and keep under control while cooking. It is advisable to have smoke alarms in the kitchen. Have burn ointment at the ready in case something happens.

Roll up your sleeves - wear comfortable clothing that is not loose. They should be huggin your body so as not to catch any handles form the stove or knkowck down bottles from the prep table when reaching for something. Wear non slip shoes, preferably close toed.
Light up! - Have adequate lighting on all work surfaces. If you feel that you could define the colors, then it is too dark. Bright light allows you to work efficiently as everything is in sight. plus while cooking you will be able to see the quality of the product accurately.

Safe Temps - Follow directions when preparing meats, poultry, eggs and seafood. Internal temperatures safe for consumption are as follows:
beef, lamb and veal ~145F (63C)
pork and ground beef ~160F (71C)
whole poultry and thighs ~180F (82C)
poultry breasts ~170F (77C)
ground chicken or ground turkey ~165F (74C).
eggs ~160F (71C)
seafood ~145F (63C)

Know your equipment - Read and understand how to operate your appliances. Keep their cords neatly away from the edges of counters, tables, etc. to prevent them from being pull over the edge.

What are your safety tips?

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