Unit 1 culminating

Charging accidents with battery operated appliances

Overreliance on kitchen gadgets

Cooking with cast iron

Chemical accidents with cleaning supplies

Pressure cooker explosions

Proper ventilation to prevent the build up of gas or smoke

Regular maintenance in the kitchen

Secure appliances cords

Keep emergency contact list posted in your ktchen for quick reference

Keep up to date with the latest kitchen safety tips

Say informed

Educate family members

Proper food labeling

Safe handling of sprouts

Safe handling of leafy greens

Refrigerate perishable items promptly for a 40 F.

Proper packging using containers or sealed bags

Freeze foods use airtight containers or freezer bags

Safe refrigerator zones, store raw meet on the bottom to prevent drips onto other food

Keep bread at room temperature for short term consumption or freeze it for longer storage

Thaw food using refrigerater or microwave

Safe water and food sources implements

Pest control to prevent contamination by insects

Regular audits and inspections

Be extra cautious when preparing food for high kitchen risk population

Plant based cooking safety

Online shopping food safety

Eating out safely (check rating and reviews)

Reusable grocery bags, clean and sanitize after each use

Safe canning and fermentation

Avoid using the same plate

Discard marinade that have come into contact with raw meat, or boil them

Pet restrictions

Designated food zones, to minimize cross contamination

Safe defrosting techniques

Use a food thermometer to check the internal temperature for microwave-cooked foods

Reheat food leftovers to 165F

Follow the maker's instructions and cooking times for slow\pressure cookers

Let meat warm up briefly before cooking, but avoid long room temperature periods to prevent bacteria.

Minimum safe internal temperature for most cooked food is 165F to kill bacteria