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.