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Holiday Cooking Safety Tips

Holiday Cooking Safety Tips

General suggestions:

Keep your cooking area clean and clutter free.

Be cautious of your surroundings.

Immediately turn off unused burners/appliances.

The leading cause of fires in the kitchen is unattended cooking. (USFA Website)

When cooking with propane ensure all fittings are checked for leakage prior to lighting a fire. Portable propane tanks are to be re-certified after 12 years, then every 5 years thereafter.

Young children are at high risk of being burned by hot food and liquids. Keep children and pets away from the cooking area by declaring a 3-foot "kid-free zone" around the cooking area.

Keep anything that can catch fire - potholders, oven mitts, wooden utensils, paper or plastic bags, food packaging, towels, or curtains - away from the cooking area.

Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. If the fire is manageable, use your all-purpose fire extinguisher. If the fire increases, immediately call the fire department for help.

Oil Turkey Fryers:

Turkey fryers should always be used outdoors a safe distance from buildings and any other flammable materials.

Make sure the fryers are used on a flat surface to reduce accidental tipping.

Never leave the fryer unattended. Most units do not have thermostat controls. If you do not watch the fryer carefully, the oil will continue to heat until it catches fire.

Use well-insulated potholders or oven mitts when touching pot or lid handles. If possible, wear safety goggles to protect your eyes from oil splatter.

Make sure the turkey is completely thawed and be careful with marinades. Oil and water do not mix, and water causes oil to spill over causing a fire or even an explosion hazard.

The National Turkey Federation (NTF) recommends thawing the turkey in the refrigerator approximately 24 hours for every five pounds in weight.


 

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