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The Hazards Of Cooking

Principal Author / Publisher:Safetyhow Admin
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The art of cooking involves altering a food's basic makeup by exposing it to heat. But the source of that heat requires constant vigilance and care to prevent serious injury. While kitchen fires rate high on the list of hazards associated with cooking, other threats, in the form of dull knives, unstable work surfaces and not handling food correctly, can lead to problems that, in almost all cases, could have been prevented.

Hot Means Hot

Kitchen fires aren't the only way you can suffer a serious burn while you're cooking. At a temperature of 212 degrees Fahrenheit, boiling water and the steam it gives off can cause serious scalding, making it important to handle large pots carefully when draining cooked foods into another container or into a strainer. This is even more important when dealing with hot cooking oils, which can reach temperatures of 350 F or higher. When cooking with hot liquids of any kind, make sure your pot or saucepan is able to handle the amount of liquid and that it is stable on the burner. Use long, thickly insulated oven mitts when picking up the pot, and, if possible, allow the contents to cool completely before handling them. Stir small amounts of hot liquids gently and carefully to avoid splashing any on yourself or on surrounding areas. Hot oil is highly flammable, and just a few drops on a gas flame or hot burner can start a stove fire.

Staying Sharp

A dull knife can be more dangerous than a sharp knife, as you will know if you've ever tried cutting through something with one. A sharp knife does all the work without much effort on your part, making it safer to use. The surface you are working on is also important, as you need to keep the food you are cutting stable so the knife won't slip. If your cutting board slides across your counter, attach small grippers to the bottom of it, or place the cutting board on top of a rubber mat. Hold the food you are cutting firmly and don't force the knife but allow it to slice through the food rather than grind against it.

Pay Attention

There's an old saying that goes something like "you can't cook from the living room." According to the U.S. Fire Administration, unattended cooking was one of the leading contributing factors in most cooking-related fires between 2006 and 2010. It can take only a few minutes for a pot to boil dry and for its contents to start to burn. If you are cooking and must leave the room, turn the heat down to the lowest setting or completely off. Keep a working fire extinguisher near your kitchen.

Invisible Hazards

Even if you're a careful cook and make sure you don't injure yourself, it's also important you handle foods correctly and cook them thoroughly. Many foods, including eggs, meat and seafood, harbor billions of disease-causing bacteria that are effectively destroyed only by cooking. The only way to accurately gauge the internal temperature of cooked foods is with a meat thermometer. Cuts of beef and pork are safe to eat at 145 degrees Fahrenheit, while poultry should read at least 165 F. Never defrost on the counter and refrigerate leftovers promptly.



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