Safe Kitchen Practices

Always Think and practice safety. Safety First !

Personal Safety:

Awareness of potential hazards and knowing how to prevent falls, cuts, burns, and fires are the keys to personal safety in the kitchen.Washing vegetables cropped

  • 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.