Always Think and practice safety. Safety First !
Awareness of potential hazards and knowing how to prevent falls, cuts, burns, and fires are the keys to personal safety in the kitchen.
- Avoid falls by cleaning up messes and spills immediately
- Knife Safety. Knives become dangerous when they are used and cared for incorrectly. A sharp knife is the safest knife because it requires the least pressure to do its job
- Safety around the Stove. Stoves can be a source of fires and burns. Never allow pan handles to extend over burners.
- If it is possible to safely turn off the electricity or gas feeding the fire, do so. If a pan is on fire, cover the fire with a tight fitting lid.
Food Safety tips:
- CLEAN your hands, utensils and kitchen. Always wash your hands using soap and running water and dry thoroughly on a clean towel.
- COOK food properly. Cook foods thoroughly and make sure foods such as meats and poultry are cooked until their core temperature reaches 75 °C. Always follow cooking instructions on packaged food
- CHILL food promptly. Put food that needs to be kept cold in the fridge straight away and don’t eat food that’s been left out for two hours or more.
- SEPARATE raw and cooked foods. Avoid cross-contamination by keeping raw foods and ready-to-eat foods separate.
Storeroom Safety Rules :
- An overcrowded, unorganized storeroom is an accident about to happen
- Store supplies safely. All chemical containers must be properly labeled
- Weight can be a safety hazard. Heavier items should be stored on the lower shelves at about chest height or lower.
- Keep it neat. Always keep the storage area neat & clean.