This document discusses several topics related to food safety in the kitchen: 1. It defines risk management in food safety as evaluating options to manage food safety issues based on scientific information and reaching decisions on appropriate consumer protection levels. 2. It outlines 10 common kitchen dangers such as fires from unattended cooking, burns from hot equipment, food burns, slips from spills, falls from high shelves, injuries from clutter, cuts from knives, burns from hot peppers, foodborne illnesses from improper handling, and injuries from bagel cutting. 3. It describes 5 common kitchen mistakes observed in a study such as not washing hands, washing raw chicken, not using

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3. What is risk management in food safety?
> Evaluation of risk management options is the
weighing of available options for managing a food
safety issue in light of scientific information
on risks and other factors, and may include
reaching a decision on an appropriate level of
consumer protection.

5. 10 kitchen dangers and how to avoid them
 "Approach love and cooking with equal abandon," advises the Dalai Lama,
but emergency room doctors beg to differ. Although spending time in the
kitchen can be magic for the soul, it can be brutal for the body. Most of us
know we are supposed to handle razor-sharp knives and searing hot pans
with care — but we persist in misusing them, not to mention all of the other
dangers awaiting us in the kitchen. Consider the following:
1. Playing with fire
> FEMA reports that cooking equipment, most often a range or stovetop, is the
leading cause of reported home fires and home fire injuries in the United States.
The agency, which notes that the leading cause of fires in the kitchen is
unattended cooking, offers some tips for avoiding being a statistic:
2. Contact burns from equipment
> The oven is magic. No longer do we have to sear our food on an open fire like
our ancestors did; we have a nifty box that keeps the heat contained and cooks
our food to perfection. But all that heat combined with metal components and
cookware leads to loads of burns. Quick tips (which are obvious, but good to
keep in mind): Always use oven mitts, replace them when they’re old; don’t use
a wet towel as an oven mitt; don’t reach your arm in to check baked goods, pull
out the rack to test; don’t touch the stovetop; and stir simmering food with a
wooden spoon, not a metal one, which will get hot.

6. 3. Food burns
> Some of the worst kitchen burns come from hot food, so avoid scalding
yourself by following these rules:
Use back burners when possible, or turn pot and pan handles in towards the
counter when on the stove so that they can’t be knocked into and over by a
passerby. Use a potholder when removing tops from cooking food to prevent
the dreaded steam burn. Take caution with hot foods in the blender; they
have a tendency to explode and splatter. Keep liquid away from hot oil; it
will cause the oil to splatter. It may sound obvious, but always take extreme
care with super hot food; it's dangerous. For example, burn doctors hate
instant soup because so many children end up in the hospital with serious
burns from the hot broth and noodles from tipped instant soup cups.

7. 4. Spills lead to spills
> When things are getting critical in the heat of preparing a meal, there’s the
temptation to leave messes for cleaning up after the meal has been eaten. But
spills on the floor should be tackled immediately, lest they cause you to take
a spill. It may not be convenient, but prompt attention to messes, especially
ones on the floor, is the best attack.
5. Watch your step
> The cousin of slipping from spills is falling from trying to grab something
on a high shelf. When going for something out of reach, use a sturdy step
ladder; do not use the nearby wobbly stool, crate, box, office chair or any
other surface that may lead to a loss of balance.
6. Clutter hurts
> When it comes to pantries, cupboards and refrigerators: Don’t pack them
too full. You need room to be able to rummage around, and anything too
close to the front risks the chance of falling out onto the floor, potentially
leading to broken glass and/or broken toes, not to mention wasted food and
a big mess.

8. 7. Know your knives
Of course, one of the great dangers in the kitchen are those blades of honed
steel created to slice through produce and flesh: your kitchen knives. There
are too many tips to list here; there are whole classes dedicated to knife
safety. But with some basics in mind and a review of more comprehensive
knife safety guidelines, you can lessen your risk of injuring yourself or
ditching a digit. The National Food Service Management Institute has a good
list, including these basic tips:
> Always use sharp knives.
> Do not hold food in your hand while you cut it.
> Always cut on the cutting board. (Use a non-slip one, or place a damp
dishtowel beneath it to prevent it from slipping.)
> Always keep fingers on top of the blade in case it slips.
> Keep knife handles free of grease or other slippery substances.
> Keep knives away from the edge of the counter to lessen the chance of
being knocked off.
> Never try to catch a falling knife!
> Wash knives immediately after use. Do not leave knives in a sink of soapy
water where they cannot be seen. Keep the sharp edge of the knife away
from you when washing.

9. 8. Feel the burn: Hot peppers
> Humans have a strange love for spicy food, and in fact, we’re the only animal to find
pleasure in the pain. But preparing raw hot chili peppers can provide a distinctly unpleasant
and altogether different kind pain than you had in mind, especially if you touch your pepper-
juice-delivering fingers to your eyes, nose, or, you know, any other sensitive parts. Long-
lasting harm probably won’t occur, but the burn can be painful while it’s happening. When
cutting hot peppers, either avoid actual contact with them or wear gloves.
9. Death to the pathogens
> The most insidious of all dangers, perhaps, are the germs lurking in your food. The
Centers for Disease Control and Prevention (CDC) estimates that each year roughly one in six
Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of
foodborne diseases. The top five culprits sending Americans to the
hospital are salmonella, norovirus, Campylobacter spp., Toxoplasma gondii and E.coli – but much
can be done in terms of proper food handling, cooking and storage to help prevent these
pathogens from causing illness.
10. Beware the bagel!
> Americans eat an estimated 3 billion bagels at home each year, resulting in some 2,000
trips to the emergency room thanks to bagel-related injuries. By the logic
at Freakonomics.com, that makes bagel-cutting the “fifth most dangerous activity in the
American kitchen.” Slicing a bagel is no task for the faint of heart; their circular shape and
dense texture lead to more sliced fingers than potatoes, pumpkins and cheese.
The Wall Street Journal visits Zabar’s, New York City’s kosher food haven, to discuss bagel-
related injuries and the various bagel-cutting contraptions available on the market in the video
below.

10. 5 Common Food Safety Kitchen Mistakes
> IFT member and food safety expert, Christine Bruhn, PhD, CFS, Former
Director of the Center for Consumer Research, University of California-Davis
and her team videotaped 120 consumers as they prepared a chicken and a
salad in their home. They found that while many felt confident about their
food safety skills, many were making critical mistakes while preparing their
meals that could lead to foodborne illness. Take a look at these five kitchen
mistakes you can easily correct for a happy and healthy new year!
Kitchen Mistake #1: Not Washing Hands
> One of the first mistakes Dr. Bruhn and her team noted that was that the
participants forgot to wash their hands before starting to prepare their meal.
Hands should be washed with soap and water for at least 20 seconds and
dried with a paper towel, not a cloth towel. This is because the cloth towel can
become contaminated and then spread bacteria when used to dry dishes, wipe
counter, etc.
Kitchen Mistake #2: Washing Chicken
> The study showed that participants often washed their chicken before
seasoning and cooking, which is not the correct way to prepare it. When raw
chicken is placed under running water, some of the bacteria that could be on
the surface of it ends up in the sink, (where dishes are washed) and it can
splatter as much as two feet around contaminating surfaces with dangerous
salmonella or other “bad bugs.”
off.

11. Kitchen Mistake #3: Not Using a Thermometer to Test Doneness
> Another mistake that participants made was not cooking the chicken to
the proper temperature because they were using their eyes instead of a
thermometer to see if it was done. It’s not enough just to look and see if the
chicken is white inside and there are no pink juices, a thermometer needs to
be used to make sure the chicken is cooked to at least 165 degrees
Fahrenheit.
Kitchen Mistake #4: Improper Refrigerator Temperature
> Dr. Bruhn and her team found that when they took the temperature of the
participants’ refrigerators, one was as high as 60 degrees Fahrenheit, and
almost 15 percent were about 45 degrees Fahrenheit, which is too warm. The
refrigerator should register at 40 degrees Fahrenheit and the freezer at 0
degrees Fahrenheit. Since few refrigerator controls show actual
temperatures, using an inexpensive freestanding appliance thermometer will
allow you to monitor the temperature and adjust the setting of the
refrigerator and/or freezer if necessary. Buy one for the fridge, one for the
freezer, and check them often.
Kitchen Mistake #5: Rewashing Bagged, Pre-Washed Lettuce
> Pre-washed bagged lettuce does not need to be rinsed or rewashed a
second time. There's a risk that you'll end up adding bacteria to greens that
were perfectly clean to start with if the sink or cutting board are not newly
cleaned and sanitized. Just open the bag and dump it into a bowl, any
bacteria that could be eliminated by washing has come off.

12. Wound Care: Your Essential First Aid Care Guide
FirstAid for Kitchen Accidents
> Your kitchen is a place where you can express your culinary creativity.
It's also a place where you can get seriously hurt if you're not careful.
Hot stoves can burn, sharp knives can cut, and a fleck of hot pepper to
the eye can render you helpless.
So before you tie on your apron, review these kitchen safety and first
aid tips. It’ll help make this favorite gathering spot a safer place for the
entire family.
First Aid for Cuts
> Kitchen knives are sharp. If you don't pay attention you could slip and
slice your finger instead of that carrot.
If you do get cut while using a kitchen knife, here's how to treat the
wound:
> Clean it with soap and water. Apply pressure to the cut with a clean
cloth or bandage for a few minutes to stop the bleeding. If you bleed
through the cloth, place another one on top of it.
> Use antibacterial ointment. If it’s a minor wound, dab a little of this over
the cut. Cover the area with a bandage or gauze pad and adhesive tape.
Go to the emergency room if the bleeding is severe or doesn’t stop after
five to 20 minutes of direct pressure. If the cut is longer than one-half inch,
has jagged edges, becomes inflamed, or oozes fluid, you’ll need to see your
doctor, too.

13. First Aid for Burns
> A pot of boiling water or soup can leave a nasty burn if you're not careful.
To prevent burns, turn pot handles toward the back of the stove. Keep kids
safe by making sure they stay at least three feet away from the stove or oven
while you’re cooking.
> To treat burns, you first need to figure out which type you have.
First-degree burn. This involves just the top layer of skin. It looks red and is
painful, likesunburn. When you press on the burned area, it turns white.
To treat it, remove any clothing or jewelry that’s near the burn. If your
clothes are stuck to it, don’t remove them. Place the injured area under cool,
running water for 3 to 5 minutes
What first aid should be given in case of minor wounds?
> Place the burned area under running cool water for at least 5
minutes to reduce swelling. Apply an antiseptic spray,
antibiotic ointment, or aloe vera cream to soothe the area.
Loosely wrap a gauze bandage around the burn. To relieve
pain, take acetaminophen, ibuprofen, or naproxen.

14. Why is it important to have a first aid kit in the kitchen?
 From the minor ailment to the more serious injury a first aid
kit can help reduce the risk of infection or the severity of the
injury. ... First aid kits include a variety of items that will
help treat cuts, scrapes, injuries including sprains, burns,
and supplies for a variety of ailments that are common.