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Kitchen Safety Tips

September 20, 2019

You will get a thousand cuts and thousand burns before you become a chef.

  • When cooking on top of the stove and removing hot pan lids, they should be put upside down (handle downward) indicating they are hot to anyone likely to touch them, and correct side down to indicate that they are cool.
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  • Metal trays taken from the oven should have the handles dusted with flour to indicate very hot and likely to be so for some time to come.

  • Do not ever leave knives in a sink of water, somebody is sure to get cut. When carrying a knife from place to place in the kitchen, hold it pointing downward close and firmly to your thigh to avoid accenental stabbing.

  • If you spill soup or oil and you are too busy to mop up at that moment, lay an opened cardboard box on the spillage to soak up the excess. When you remove the sodden cardboard, sprinkle salt over the area to stop slipping.

  • Never use a wet kitchen cloth to handle anything hot, the water in the cloth will scald you.

  • Never mix pastry or bread with a ring on. Listen to the voice of experience. It took me a hour to recover my wedding ring from a hundredweight of bread dough. Fortunately I discovered the loss before baking or the chef's recommendation for breakfast would have been 'eat out!'

  • Something often overlooked in a commercial kitchen is suitable footware, normal shoes simply don't cut it. A pair of golfing shoes are ideal but most chefs prefer steel toecapped clogs.

  • It is not a good idea to put a dressing on a small cut as it is sure to end up in someone's dinner. A plastic skin aerosol does the job just fine and pretty much the same with a nuisance burn to keep the air and food out.

  • One last tip on food production. Never serve anything you would not eat yourself. If in doubt, chuck it out. It is a lot cheaper doing that that a lawsuit or prison sentence.

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4 More Solutions

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July 6, 2011

It is extremely important that you never place a can of spray-on oil on, above, or even near your stove. The heat from the stove top can heat the can and cause it to explode.

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May 17, 2009

I have a question about Envirotex and food safety: I've been lurking on this site for several weeks now, interested in going the Envirotex way for my kitchen counters. Yesterday I finally did it. I ran into a few glitches, fixable ones I hope, but my question isn't about that. It's something I didn't think of until after-the-fact.

How safe is the Envirotex surface? Is it as hygienic as laminate? Will it absorb contaminants? My husband and kids are bad about laying their food directly on the counter tops. Should I be concerned about chemicals leaching into their food? Also, now that I've taken the plunge, what do I clean it with?

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Thanks.

By Carol Verhoff from Ohio

Answers

May 18, 20090 found this helpful
Best Answer

Thanks for looking that up for me, Amuck.

I went to the site you provided and found their customer service number. I talked to Hilary at ETI and she said the Envirotex Lite has a similar bacteria resistance and food safety as laminate, but if it's scratched, then bacteria might become an issue. Knives will indeed cut into it, so always use a cutting board and don't set hot things on it.

It should be cleaned with regular soap and water. I asked her about anti-bacterial sprays such as Lysol. She said used once in a while is okay, but try to use them very sparingly.

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July 15, 2017

Aerosol cans of cooking oil should be stored away from high heat sources, such as the grill or stovetop. This is a page about safely storing aerosol cooking oil cans.

Aerosol
Cooking Oil Can

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June 26, 2017

Vegetable soups kept in the refrigerator will usually last about 3-4 days before they need to be used. This is a page about how long will vegetable soup keep in the refrigerator?

A pot of vegetable soup.

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