Holiday Cooking Safety Tips
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.