Kitchen, a place for making healthy and delicious food, has all the ingredients of being an unsafe area. On any day it sees fire, gas, boiling water, very hot utensils, electrical gadgets, sharp objects, liquids/water that may make the floor slippery.
The most important aspect is to first make the kitchen safe. Keep the gas pipes clean from oil and grime. Immediately shut off the gas supply if you smell leakage and call the agency. Clean the burner holes at regular intervals. Ensure electric appliances like the oven (in particular) and microwave, mixer/grinders etc, are operated as per instructions of the manufacturer. All electrical appliances including fridge should be cleaned regularly. Ensure there are no loose electrical connections. The exhaust fan must work effectively. Proper lighting and ventilation are a must for making the kitchen a safer place.
A cut from the knife or a burn from spilt hot oil (particularly during frying) are usual. Keep a first aid kit and ICE ready. Even if the family does not use ice for any purpose, it is recommended that a bowl full of ice should be there in the freezer of the fridge, for any inadvertent case of burns. The first aid kit should have at least Band-Aids, Burnol, Dettol, and some gauges/swipes/bandages. It is helpful if in your spare time watch some basic first aid videos on U Tube. Who knows when that knowledge may come to use?
Kitchens are designed for use by a limited number of people. Avoid too many people simultaneously trying to help, particularly during a party when all eager ladies are insisting on helping in the kitchen. Avoid working in an unknown kitchen. It is unsafe.
Keep the counters clean. Clutter promotes accidents. The floor should be immediately cleaned from water/oil spillage or any vegetable/fruit waste. Slipping on the floor can cause much damage. In addition, be aware of open flames on the burner (in daytime the flame does not show up also), hot surfaces, cutting utensils and other sharp objects and any toxic chemicals, inleading cleaning liquids.
Health risks also exist from spoilt food, expired food items, lack of cleanliness, insects etc. Trash items where you sense a health risk. How you use the kitchen makes it safer. Be clear about where the hot pans will be kept as a routine. Use some potholders or mats. Managing leftover hot oil after frying is important. Keep sharp good knives. A blunt knife is more likely to cause a cut. Use wooden or steel cutting boards. Don’t use plastic boards where the risk of minute pieces of cut plastic going into the food exists. Empty all drawers regularly and keep them clean from insects. The fridge should also be cleaned at intervals, keep an eye on stored cooked items and throw them away if you sense a risk. Store items in airtight containers – both in the fridge and outside. And above all, wash your hands more often when in the kitchen.
Dress up for the occasion. Avoid synthetics and very loose dresses. An apron helps in more ways than one. A headgear may sound too much, but then why do we want them to cover their heads in restaurants? The same reason applies to us too. And always have nice comfortable footwear. For using ovens, mixers etc use gloves as appropriate for washing, baking, barbeque etc including mitts.
Avoid multitasking. Even if you are truly good at it. Avoid phone calls while cooking. Leaving an open flame or open fridge door is so common. Unattended ovens and microwaves are also a risk. Stay focussed on kitchen only when there. And take breaks during cooking. Fatigue causes accidents.
Above all, cook and enjoy nutritious and tasty food every day
