1. Kitchen and food safety

2. Preventing Electrical Shocks
Avoid using worn electrical cords.
Do not overload electrical outlets.
Be sure your hands are dry when touching any electrical plugs, switches, or appliances.
Disconnect appliances by pulling on the plugs, not the cords.
Unplug a toaster before trying to dislodge food.
Preventing Electrical Shocks

3. Preventing Burns and Fires
Turn pan handles toward the center of the range.
Use potholders to handle hot utensils.
Lift lids on pots and pans away from you.
Do not reach over open flames, hot range units, or steaming pans.
Preventing Burns and Fires

4. When lighting a gas oven, strike the match before turning on the gas.
Never leave food on the range unattended.
To prevent spatters, make sure there are no water droplets or ice crystals clinging to foods before putting them in hot fat.

5. Preventing Falls
Wipe up spills immediately.
Use a sturdy step stool when reaching for objects from high shelves or cabinets.
Make sure any rugs used in the kitchen have a nonskid backing.
Keep kitchen traffic areas free from all obstacles.

6. Preventing Cuts
Wash sharp knives individually.
When drying knives, run the towel along the back of the blade.
Keep knives sharp.
Always cut away from yourself.
Use a cutting board for chopping and slicing.

7. Store knives apart from other utensils.
Carefully place can lids in the bottoms of empty cans before throwing them in the rash or recycling bin.
Sweep broken glass onto a piece of paper or cardboard to throw away. Use a damp paper towel to wipe up tiny slivers.
Do not put your hand into a food waste disposer to try to dislodge an object.

8. Preventing Poisonings
Keep medicines, cleaning supplies, and all other household chemicals away from food storage areas.
Keep food out of range when spraying chemicals. Wipe food preparation area thoroughly when you finish spraying.

9. When You Buy Foods:
Select package that are tightly sealed.
Choose cans that are not dented, bulging, or rusty.
Select fresh foods according to quality characteristics.
Use open dating to check the freshness of packaged foods.
Pick up meat, poultry, dairy items, and frozen food last.

10. When You Prepare Foods:
Wash hands thoroughly before handling food.
Keep your hair pulled back.
Use clean utensils, containers, and work surfaces.
Thoroughly was fresh foods with cool water.
Thaw meat and poultry in the refrigerator.

11. If ground beef or poultry in not to be used within two day after you buy it, freeze it.
Read package labels carefully.
Follow recipe directions exactly.
Keep hands away from face and hair.
If you handle unsanitary items, wash your hands before again handling food.

12. Use one spoon for tasting and another spoon for stirring.
If you have an open cut on your hand, cover it or wear plastic gloves to prevent bacteria from spreading to the food.
Wash your hands after coughing, sneezing, blowing your nose, or going to the bathroom to keep from transferring harmful bacteria.
Use separate towels for drying dishes and drying hands.

13. Wash utensils that fall to the floor before using them again.
Wash cutting boards after each use to prevent the transfer of harmful bacteria from raw foods to cooked foods.
Keep pets out of the kitchen.

14. When You Serve Foods:
Serve on clean dishes.
Avoid handling the eating surfaces of tableware.
Keep hot foods hot and cold foods cold until served.
Serve food as soon as possible.

15. When You Have Finished Eating:
Repackage unused food that does not need refrigeration.
Store leftovers quickly in tightly covered containers in the refrigerator.
Wash dishes thoroughly.
Put garbage in disposal or covered garbage container.