Safety Tips
Your Go-To Source
KNIFE SAFETY
- Slice AWAY from your hand and keep your fingers clear of the blade.
- Keep your fingers curled inwards like a claw to avoid cuts.
- Prevent your cutting board from sliding by laying a damp towel under the board.
- NEVER slice anything freehand (cutting an apple or avocado while you are holding it is a huge safety risk!)
- Don't lick anything off the knife. Duh.
PREVENTING CROSS CONTAMINATION
- Store and cook RAW meat, poultry, and seafood separately from other items.Â
-Separate cutting boards should be used for uncooked food (i.e. meats, poultry, seafood) ANDÂ raw fruits & vegetables.
- Thoroughly scrub scratches and grooves of cutting board as bacteria can become trapped inside.
- Always wash your hands before cooking and after handling raw meat, poultry, and seafood.
OTHER TIPS
- When using the stove or oven, keep potholders nearby for hot pans.
- Try not to cook in long loose clothing and tie back long hair. Unless you want to be a mess that is.
- Don't EVER try to put out oil or grease that caught on fire with water. Use salt, baking soda, or fire extinguisher instead.
Leftovers
- Discard any food left out at room temperature for more than 2 hours OR 1 hour if the temperature was above 90 °F
- For rapid cooling: place warm leftovers into shallow containers & immediately put in the refrigerator or freezer.
- Use cooked leftovers within 4 days.
Be sure to reheat leftovers to 165 °F
