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KITCHEN FIRE SAFETY

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Is the kitchen cooking area free of oil and grease?

     (Check under the burners and hood).

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Does your family know how to fight a grease fire?

     (Never pour water on It. smother it with a lid or use a fire extinguisher).

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When working in the kitchen dose your family, wear safe clothing and use potholders?

     (Never wear loose clothing draping sleeves may ignite after brushing against a burner)

Each year residential fires kill an average 5,000 people, injure an additional 21,000 and destroy over .5 billion in property. Check out this website www.Adkinsfirepro.com

Food poisoning ranks second only to the common cold as the most frequent cause of illness in this country, according to the Center for Disease Control. Food poisoning results frequently from carelessness in handling, preparation and storage of food.

Poor food-handling practices in the home often cause illness in the family, even though foods were safe to eat when you bought or first prepared them. Poor sanitation, insufficient cooking and improper cooling and storage can allow bacteria in food to increase to dangerous levels. Outbreaks of illness from food contaminated by harmful bacteria are especially common during the hot summer months when perishable foods are carried on picnics and cookouts without proper refrigeration.

You can protect your family from foodborne illness by following these steps:

  1. Practice careful personal hygiene (all members of the household)
  2. Keep all dishes, utensils, kitchen equipment, and work surfaces clean
  3. Keep perishable foods either hot or cold
  4. Cool and store foods carefully

The possibilities for error are especially great when large quantities of food are handled or when time schedules are hectic. Large quantities of food do not heat or cool as quickly as smaller batches.

For example, a large kettle of chili, or spaghetti sauce, will cool very slowly. Bacteria grow quickly when food is between 40 degrees F and 140 degrees F. In the process of heating or cooling, a food is in the hazardous temperature range allowing bacterial growth.

Quick cooling is essential to prevent this hazard. You can do this easily by dividing the large quantities into smaller amounts. Then, set the pans in ice cold water. Stir occasionally to hurry cooling, or refrigerate the food in shallow pans (less than two inches deep). Leave pans uncovered until cooled and do not stack them. This reduces the time the food is in the dangerous temperature zone.

Life begins at 40 degrees F for most bacteria. Safe food handling saves money and protects health.

 

Please Prevent Food Poisoning in Your Home

Bakery items containing custards, meat or vegetables, and frostings made of cream cheese, whipped cream or eggs must be kept refrigerated. Bread products not containing these ingredients are safe kept at room temperature, but eventually they will mold and become unsafe to eat.

  • Raw fruits are safe at room temperature, but after ripening, will mold and rot quickly. For best quality, store ripe fruit in the refrigerator or prepare and freeze.
  • Some dense raw vegetables such as potatoes and onions can be stored at cool room temperatures. Refrigerate other raw vegetables for optimum quality and to prevent rotting. After cooking, all vegetables must be refrigerated or frozen within two hours.
  • Refrigerate foods to maintain quality as well as to keep them safe. Some bacteria grow and multiply - although very slowly - at refrigerator temperatures. There is a limit to the time various foods will stay fresh and safe in the refrigerator. Food kept continuously frozen  will always be safe but the quality suffers with lengthy freezer storage.

    NOTE: Storage time are from date of purchase unless specified on the chart. It is not important if a date expires after food is frozen.

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