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Saturday, September 6, 2008

Preparing & Cooking Safely

There are many facets to the cooking experience, preparing, cutting and handling tools and appliances require not get distracted in the kitchen. Keep the work surfaces clean and free of debris. Get the ingredients for the meal ready ahead of time, put away ingredients not applicable. All utensils and cutting boards should be clean and sanitized before using.

Dry your hands before plugging, or unplugging kitchen appliances.
Do not keep electric appliances next to a water source.
Discard frayed cords.Never yank cords from plug.

Keep a fire extinguisher, designed for kitchen use, in an easily accessible place.

Make sure you know how to use it.

Do not use long cords, or plug too many appliances into one outlet

Keep children and pets out of the kitchen when cooking.

Turn all pot and/or pan handles in toward a wall.

Do not use same dish to carry raw and cooked food.

Never thaw food on kitchen counters, always in refrigerator.

Never leave cooked foods out of refrigeration for more than 2 hours, to be safe, use the one hour rule, this provides sufficient time for foods to cool before putting in refrigerator

Cutting Tips:

Buy quality knives and keep them sharp.

Do not put quality knives in dishwasher, wash by hand.

Keep knives in a block, or in their sheaths, do not throw randomly in a drawer.

NEVER leave knives in a sink, or basin, full of sudsy water.

Do not walk around with a knife in your hand.

Cut meat on a cutting board and away from your body.

Select the correct knife for the job.

Focus on job at hand when cutting meat.

Use even cutting strokes, let the knife do the job.

Always be in control of the pressure you use when cutting, you should be able to stop in mid stroke in case of emergency.

Keep kitchen floor free of water or pieces of matter how small.

Tony Grimes, is a veteran of retail meat operations. Offers free meat buying and safe handling tips and recipes and resources for retail meat operators

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