The following tips are general guidelines for safety in the kitchen. All cooks should be familiar with these items but especially the new, beginner cooks.

Never allow chicken (or other raw meat) to contact other food, utensils, cutting boards or your hands before washing.

Never use shrimp if in doubt of it’s freshness. Dispose of it.

Take care in putting food in hot oil. Any moisture will cause the oil to splatter, possible causing burns.

Always use a knife with cutting strokes away from you, not toward the hands.

Keep knifes sharp. In general, dull knifes cause more accidents than sharp ones.

Always keep pets and children at a safe distance from the stove or outdoor grills.

Keep a fire extinguisher handy near the kitchen and know how to use it.

Have a working smoke detector near the kitchen

Do not leave food cooking on the stove unattended.

Keep hot food hot and cold foods cold.

Keep pot holders handy and use them.

Wash down counters with a weak bleach solution periodically to sanitize them.

Use a meat thermometer to determine if meat is done.

Keep your freezer at 0 degrees minimum.

Keep pot handles turned away from the front of the stove.

Uncover pots of hot food or liquids by lifting the side of the lid away from you.

Wipe up spills on the floor immediately to prevent falls.

Eat or freeze refrigerated leftovers within four days.

Never pour water on a grease fire. Use a proper fire extinguisher.