Kitchen Safety

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First Aid

There can always be a mistake, and someone in the kitchen, preferably you, should be trained in at least basic first aid. Contact the American Red Cross for a class or two, it is one of the most valuable things you can do for you and your friends.

For more information on First Aid, visit The American Red Cross Site

Food Poisoning, Spoilage and Temperature Control

Keep foods either hot or cold. The bacteria that cause spoilage and food poisoning grow best when food is luke warm. Be especially careful with raw poultry, seafood and foods with a base of eggs, such as mayonnaise or egg salad, or bread, like stuffings or puddings.


In addition to the foodstuffs, there are a lot of chemicals in the kitchen compliment. Here are some that are pertinent to safety:

Slips and Falls

Soapy water, grease and oils, and things like the traditional banana peel are standard in kitchens and are all slippery. Here are a couple ways to keep slips and falls to a minimum.

Safety around Kitchen Electricity

Keep your eyes on the electricity in your kitchen, it can electrocute you, or burn your place down if it gets loose.

Glass Utensils on Kitchen Burners, Explosion Danger

Something I hadn't heard of before was recently brought to my attention. I have always been wary of glass utensils over fire, but Paul Griffo says they can go off like a grenade if really badly treated. To quote him:

"It happened while we were on vacation in Florida. Our condo had electric burners. Someone left an empty glass casserole dish on the burner, which was accidentally left on. A little while later, BOOM! Thank God no one--especially none of my children--were standing close by."

Thanks for that tidbit Paul.

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