Slips, falls, burns, cuts, fire hazards . . . your kitchen is a likely area for accidents. Use these kitchen safety tips to keep your space safe and functional.
Keep a first aid kitin the kitchen to treat minor injuries.
Post numbers for local emergency services, poison control hotlines and your doctor’s office in a place where family members, guests and babysitters can find them.
Eliminate hazards that may cause trips or falls, including stray step stools and storage boxes. Have children and pets stay in a different room while you are cooking.
Clean spills promptly, including stray ice cubes or egg liquid that leave a puddle.
Keep all handles pointed to the inside or rear of the cooking surface so they can’t be knocked off with an accidental bump or pulled down by small children.
Understand how to use kitchen appliances and follow the manufacturer’s instructions. Contain electric cords so they won’t dangle from the counters where children or pets might pull the cord, causing the appliance to fall on top of them.
Wash hands often with warm, soapy water when handling food to prevent contamination in the kitchen.
Know your microwave’s power. Scalds and burns happen because people accidentally overheat foods in the microwave. Warn all users of the dangers and exercise caution when testing the temperature of microwaved food and beverages.
Practice knife safety:
1)Cover knives stored in a drawer to protect fingers from cuts.
2)If you store your knives on a magnetic strip, make sure the magnetic force is strong enough to hold them and that the strip is fastened tightly to the wall above a counter. Never mount your knives where they may fall on someone. Keep knives out of the reach of children.
3)Always wear sturdy shoes when working in the kitchen. If you do drop a knife, your feet are protected.
A fire extinguisher is a must for every kitchen. Match the extinguisher to the type of fire for the best results. Extinguishers labeled with the letters A, B or C denote the type of fire they fight.
Class A extinguishers tackle fires involving paper, wood, textiles or plastics. The material inside smothers the fire, extinguishing it by cutting off oxygen.
Class B extinguishers end fires involving flammable liquids, like grease, oil, gasoline and paint. They use two kinds of materials to eliminate the flames: one to smother the fire and one that creates a chemical reaction to stop the burning.
Class C extinguishers handle electrical fires, covering them with non-conductive materials.