Jane looks out over the ill-fated Thanksgiving dinner tables in the church fellowship hall. Three church members look sick, five have already excused themselves to relieve an upset stomach. With a glance towards the kitchen, Jane sees her faithful assistant nursing her hands covered in Band-Aids and gauze. A fire truck siren wails in the distance. Jane sighs as she thinks about the grease fire that set off the kitchen fire alarm and alerted the fire department.
Meanwhile, Jane considers the meals she prepared for the outreach group distribute in the local community that morning. A phone call from the outreach group leader confirms her fears: several of the local community members seem to have experienced a bad reaction to the meal.
What happened here?
Whether you are in the kitchen preparing a special meal or spending the day doing outreach, it’s important to remember that safety procedures don’t take a break during the holidays. Expired ingredients, poor hygiene, and slippery knives are all factors that could have contributed to Jane’s disastrous dinner. Imagine the holidays without any safety procedures:- Little ones in the kitchen waving around knives and other sharp objects.
- An empty church kitchen with unattended stove burners turned on, cooking the Thanksgiving meal, and burning down the church in the process.
- A bad meal due to expired or under-cooked food because no one bothered to check the ingredients before and during the cooking process.
Cuts and Burns
Whether you are cooking for five or 500, the risk of cuts and burns are always present. If they do occur, this not only slows the process of meal preparations but could also impact where you spend your holiday – either at home or in the emergency room.A simple tip from the National Food Service Management Institute (NFSMI) is to make sure kitchen knives are always sharp. “Dull blades cause more accidents because they are harder to work with and require more pressure. Sharp knives do not slip as easily and cut easier.” The NFSMI also recommends keeping knives and the cooking area clean to avoid nicks or accidental cuts.
“Dull blades cause more accidents because they are harder to work with and require more pressure. Sharp knives do not slip as easily and cut easier.” -NFSMIThe next time you’re tempted to grab the kitchen towel to handle a hot pot, STOP! The American Burn Association recommends always using oven mitts to avoid unnecessary burns. You should also avoid cooking if you have taken any medications that cause drowsiness or if you are simply not alert. Cooking safety starts with being alert and aware of your surroundings so that you don’t miss any inherent risks.
Safe Food Handling
Using ingredients that are expired or raw can be a recipe for disaster and often go undetected until it’s too late. Always check the expiration dates to ensure the food is still good to use. The United States Food and Drug Administration (FDA) advises all those handling food to follow these four steps:- CLEAN: Wash hands and surfaces often.
- SEPARATE: Separate raw meats from other foods.
- COOK: Cook to the right temperatures.
- CHILL: Refrigerate foods promptly.
Hygiene
Good hygiene is still a priority even after the meal is cooked. Use tongs or non-latex plastic gloves to handle food. Be sure to avoid touching areas where your guests will eat and drink by using the handles of glasses, cups, and utensils. Don’t forget to change your apron when you serve food. You’ll look nicer and prevent previous food spills, dirt, and fabric fibers from getting into the food.“Good hygiene is still a priority even after the meal is cooked.”If you are participating in an outreach program, hand washing is important before, throughout, and after the event has ended to avoid spreading any illnesses or viruses from the outreach group or from those served.
