Cooking can be great fun. But kitchen is also the number one area where home disasters take place everyday. From boiling liquids to sharp knives, from hot pots to open flames – the kitchen is full of things which can turn dangerous very easily. So, safety needs to be your foremost priority. In this guide, we describe the basic kitchen safety rules. Keep these kitchen safety tips in your mind to avoid accidents and injuries in your kitchen.
Avoid health hazards
Store raw poultry and other meat carefully and separated from other items to avoid cross-contamination of harmful bacteria.
Wash your hands carefully before and after cooking. Take extra care to ensure clean hands before and after handling raw food. Your hands can be an excellent transmitter of germs. Use a proper hand-wash and sanitizer.
Do not let temperature-sensitive food like dairy products and raw fish or meat sit out in the open kitchen for long. They get spoilt and spread germs around.
Avoid fire hazards
Do not leave inflammable objects like dish towels, oven mitts or kitchen gloves near the stove as they might catch f...
...the bacteria killed. (Clark 2005) Continuously something which the most of the people do wrong is defrost meat and poultry in the room temperature, they left the food above two hours and the bacteria have the temperature and the time to growth, always the defrost must become to the refrigerator or microwave. (Clark 2005) Also something important for the protection of Campylobacter is the washing of fruits and vegetables. (Clark 2005) It is important because the fruits and vegetables don’t cook and the people consume these raw. (Clark 2005) Some other things of protection are the careful contact with animals and hand washing. (Clark 2005) In my opinion the Campylobacter species is a serious bacterium and the people must be protecting better. They have to know what really happen with the position of food because the years have changed and not everything is as old.
E. Coli and other foodborne illnesses are something that should be of major concern to everybody, becasue nobody is safe from it. It is not something that can be prevented or
Perishable foods can cause moulds on items. As a result, bacteria and fungi can easily grow on such items.
(1981) examines the incidence of Salmonella contamination in turkeys that are raised in Salmonella controlled environments and in conventional environments in order to reduce contamination. According to the authors’ conclusion, it is possible to identify flocks of turkeys that are heavily contaminated with Salmonella and schedule the flocks for later slaughter in order to reduce cross-contamination with other flocks (Campbell et al. 1981). Likewise, flocks with little to no contamination may be scheduled for earlier slaughter in order to reduce contamination (Campbell et al.
16) It is possible for foodborne illness to erupt in developed country due to improper handling and importation of food. There has been recent E.coli outbreak in developed countries like U.S (2006) and Germany (2011). However, the public health community is well prepared to respond to such
RTE foods are under scrutiny due to the widespread outbreaks of Listeriosis over the last 2 decades. Post-processing contamination is a common pathway for L. monocytogenes to be introduced into food products because it is so widely spread in the environment (1). Once contamination occurs, L. monocytogenes can proliferate at refrigerated temperatures prior to consumer use of the food (1). RTE foods are typically not further processed after being received by consumers or retailers, which allows for Listeria monocytogenes to proliferate and infect individuals under the right circumstances.
There are two primary hazards associated with flammable and combustible liquids: explosion and fire. In order to prevent these hazards, this standard addresses the primary concerns of: design and construction, ventilation, ignition sources, and storage.
Wash kitchen work surfaces and utensils with soap and water immediately after they have been in contact with raw meat or poultry. The client must understand that uncooked meat and poultry should be kept separate from produce, cooked foods and ready to eat foods. People with salmonellosis should not prepare food or pour water for others until their diarrhea has been resolved too.
...y, and it is important that care is taken to ensure bodily fluids, blood, excretions, etc. are not brought into contact with skin, mucous membranes, clothing, and the treatment area4. Additionally, all reusable equipment should be sterilized before reuse1,4.
• Wash your hands thoroughly before and after preparing food and after using the bathroom. Make sure people who live with you wash their hands often too. If soap and water are not available, use hand sanitizer.
There are many ways to store food safely. Let’s say you’re going on a backpacking trip and have the options of pre-cooked hamburgers, fresh strawberries, peanut butter, crackers, and raisins. What foods should you leave behind because of bacterial growth and which foods can you take? Foods with higher water activity levels are likely to last shorter because they will have microorganisms living inside. Some microorganisms are microbes and enzymes. To prevent microorganisms from living inside, foods with higher water activity levels than 0.85 aw, potentially hazardous foods, must be kept refrigerated to prevent bacteria growth, like fresh fruit of raw meat. Potentially hazardous foods are foods that can cause illness if their bacterial growth isn’t put to an end.
Safety in school labs Safety remains one of the key elements in modern school labs; it is necessary for the staff to ensure the safety of all the lab users. All chemicals and equipment in the laboratory have the potential to harm if adequate safety measures are not taken into account. For lab use, you have to ensure that you follow the basic safety guidelines for the lab sessions. Always be aware of all the general safety precautions and familiarize yourself with the appropriate protective measures that can keep you safe (NIOSH, 2006). It is important to consider that serious damage could occur if the basic safety rules and regulations for lab practice are not followed.
Food is a product that is rich with nutrient and can be contaminated with exposed to major source such as water, air, dust, sewage, insects and rodent (Oi Nee and Norrakiah, 2011). As a food handler they need to handle the changes in preparation techniques and food production because the fact remains whereby food is the source for microorganism which can cause illness (Oi Nee and Norrakiah, 2011).
...gerate immediately after cooking. Another safe way of keeping food fresh after cooking is freezing. If a food is frozen after it is cooked it can last much longer than refrigerated food .
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.