5 Kitchen Hazards You May Have In Your Home
April 18, 2012
•Le Cordon Bleu
•St. Louis
• 0 Comments
5 Kitchen Hazards You May Have In Your Home
Most of us like to think we are playing it safe in most of our everyday activities. Common sense reminds us of the basics - look both ways before crossing the street, don’t play with fire and always wear our seatbelts. When it comes to kitchen safety, however, things are not always black or white. When we are dealing with potential dangers that we can’t see or notice with our senses, like germs or gases, it’s a whole new set of rules to live by. Understanding the basics of food preparation safety and knowing what kitchen hazards commonly occur can only help make us even more safety savvy when it comes to the kitchen. If ever in doubt, there are excellent resources that those with a computer have at the tips of their fingers, online cooking communities. Not only are recipes and techniques exchanged, but cooking safety tips as well. Make sure you aren’t making these 5 common mistakes in kitchen safety.
1. Not properly sanitizing counters and kitchen tools after preparing meat
Anytime you have poultry or raw meat in the kitchen, you run the risk of spreading around bacteria like salmonella. Until recently, it was often recommend that poultry be rinsed in the sink prior to preparation. Now the USDA no longer recommends this as it may actually do more damage by spreading bacteria into the sink and surrounding surfaces in the kitchen. Also, make sure to thoroughly wash your hands after touching poultry, meat, fish or eggs to prevent contamination.
2. Forgetting the fire extinguisher
You may think that having at least one fire extinguisher somewhere in the house is "good enough," but the majority of house fires start in the kitchen and the last thing you want to do if a fire breaks out is run around trying to find an extinguisher. Always have one in, or very near, the kitchen.
3. Neglecting to test for radon and carbon monoxide
Measuring for odorless, tasteless and invisible but toxic vapors is an extremely important safety routine. If you have a traditional gas stove, especially an older one that may be malfunctioning, you may run the risk of having unhealthy carbon monoxide levels seeping into your house. The only indications of a leak are headaches, dizziness and nausea. But sometimes no symptoms will warn of a slow or lesser leak yet they can still cause damage to you and your family. You may want to have detectors installed in your kitchen near your regular smoke detectors. These can measure levels constantly and alert you of unsafe amounts of carbon monoxide or radon in the air.
4. Plugging too many things in one outlet
Just because there is room in the outlet to plug something in doesn't mean you necessarily should. Many older kitchens may have circuits that cannot necessarily handle high amounts of power. Remember that any cooking or kitchen appliance that you plug in to heat food uses more power than a typical light or other non-heated instrument. If you believe that your circuits could be strained, make sure to unplug these items whenever you are not using them so you help reduce your risk of fire and never plug too many items in at once.
5. Leaving pots and pans unattended while on the stove
The old "out of sight, out of mind," unfortunately applies when it comes to things left on the stove unattended. All it takes is for your mind to wander for only a moment and you could have a dangerous situation on your hands. Never leave water or anything else boiling on the stove even if you fully intend on getting right back to it. If you need to walk away for a bit, set an alarm or even hold the cooking utensil in your hand so that you remember something is on the stove.
Accidents happen and even the most vigilant cooks may unknowingly put themselves in danger while in the kitchen. Fortunately with the evolution of technology and communication channels, we are able to warn others and share our own experiences across the Internet and in specific online cooking communities. If food safety and other aspects of cooking stand out as a particular interest of yours, why not explore Missouri culinary training opportunities? Whether you are a seasoned cook or learning to prepare your first meal, attending a nonprofessional Missouri culinary class or formal culinary training is available.
This article is presented by Le Cordon Bleu College of Culinary Arts in St. Louis. Le Cordon Bleu College of Culinary Arts in St. Louis offers culinary arts and pâtisserie and baking training programs in the St. Louis, Missouri area. To learn more about the class offerings, please visit Chefs.edu/St-Louis for more information.
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