Safety in the Kitchen

Food-borne illness

A disease caused by agents that enter the body through the ingestion of food, resulting in symptoms such as vomiting, diarrhea, abdominal pain, fever, and chills.

Pathogen

A disease-causing agent, such as bacteria and other microorganisms.

Clostridium botulinum

A pathogen that can be found in canned foods and aged meats from marine mammals, causing botulism with symptoms including double vision, nausea, vomiting, fatigue, dizziness, headache, and dryness of the throat and nose.

E

A pathogen that can be found in undercooked meat and poultry, raw vegetables and fruits, untreated water, and unpasteurized milk, causing symptoms ranging from minor flu-like symptoms to more severe stomach cramps, vomiting, fever, and kidney failure.

Listeria

A pathogen that can be found in milk products, vegetables, and ready-to-eat fish and meat products, causing listeriosis with symptoms such as flu-like nausea, vomiting, cramps, and fever, which can result in a brain or blood infection.

Salmonella

A pathogen that can be found in raw poultry, raw and undercooked meats, unpasteurized milk, eggs, and vegetables and fruits contaminated with animal waste, causing salmonellosis with symptoms such as mild diarrhea, abdominal cramps, vomiting, and fever, which can lead to severe dehydration.

FIGHT BAC

A set of guidelines for food safety, including the concepts of Clean, Separate, Chill, and Cook.

Clean

Washing hands before handling food, cleaning and sanitizing surfaces and items, properly washing fresh produce, and frequently washing lunch boxes and reusable grocery bags.

Separate

Washing hands, cutting boards, dishes, and utensils after contact with raw meat, poultry, and seafood, separating raw meat from ready-to-eat foods, and storing raw meat, poultry, and seafood in air-tight containers at the bottom of the fridge.

Chill

Putting perishables, prepared foods, or leftovers in the fridge within 2 hours of preparation, marinating foods in the fridge, thawing in the fridge or cold water, and allowing cool air circulation in the fridge.

Cook

Ensuring foods are cooked to the correct internal temperature, avoiding undercooked food, keeping hot foods hot, and using a meat thermometer to measure the internal temperature of cooked foods.

General Safety Guidelines

Keeping floors clean, using dry oven mitts or potholders when handling hot pots or pans, inspecting kitchen equipment regularly, keeping traffic pathways clear, using a step stool to reach high shelves, practicing good personal hygiene, and learning to use safety equipment.

Guidelines for Using Equipment Safely

Keeping knives sharp, storing large and heavy items on bottom shelves, turning off stovetop and oven after use, unplugging appliances when not in use, keeping work surfaces clean and organized, using a cutting board, storing knives safely, and being cautious when working with appliances in use.

Fire Safety Guidelines

Keeping pot handles turned inward, keeping paper and cloth away from cooking areas, avoiding overloading outlets, repairing or replacing frayed cords, tying back hair and removing jewelry, keeping a fire extinguisher close by, never leaving cooking unattended, and knowing how to handle fires in ovens and microwaves.

First Aid for Burns

Holding the affected area under cool, running water for 10 minutes, avoiding applying ice, and lightly applying a gauze bandage for small, first-degree burns.

First Aid for Cuts

Rinsing the cut with warm water and mild soap, applying antibacterial ointment, and covering with a clean bandage or sterile gauze.

Utensils

Hand-held, small tools used in the kitchen for specific tasks, such as spoons, whisks, spatulas, basters, brushes, sieves, ladles, tongs, graters, and peelers.

Small Appliances

Small electrical household devices used for simple or specialized tasks, such as toasters, blenders, food processors, kettles, electrical mixers, rice cookers, and frothers.

Major Appliances

Large devices that rely on energy from electricity, gas, or propane, such as stoves, ovens, refrigerators, freezers, microwaves, and toaster ovens.

Cookware and Bakeware

Vessels used for cooking food and designed for specific purposes, such as pots, pans, frying pans, skillets, woks, saucepans, stock pots, Dutch ovens, baking sheets, and casserole dishes.

Cooking Techniques

Various methods of cooking, including beating (mixing thoroughly), whipping (beating briskly to incorporate air), baking (cooking in an oven), grilling (cooking over direct heat), broiling (cooking with heat from above), roasting (cooking in an oven with heat from all sides), and frying (cooking on a stovetop with fat).