Kitchen Safety

YTC Quicklinks

Learning to cook safely to avoid cuts, burns or foodborne illness is an important part of any cooking lesson. Take extra time during the first YTC session to review the following safety tips and briefly review them at the beginning of each session. Kitchen safety includes the safe handling of food and the proper use of equipment such as knives and electrical appliances.

Know the location of exits, fire extinguishers and first aid kits in the building where you will be cooking.

Using knives safely

Youth should always be supervised by an adult when using knives. Remind them to use the correct knife for the job: a small paring knife for vegetables and fruits and larger knives to cut tortillas or pitas. Serrated knives can be more stable when cutting but straight-edged knives cut through quickly and may cause more injuries.

Avoid cuts

Use sharp knives, vegetable peelers and graters with care. Do not rush.
Use the right knife for the job and cut on a proper surface (i.e., on a cutting board, not on a plate).
Use non-slip cutting board or put a damp cloth or paper towel under the cutting board to keep it from slipping.
For best control of a knife, hold the blade with your thumb and forefinger. When cutting, use the fingers on the other hand to create a “wall” for the knife. This can be done by bending the knuckles and tucking in the fingertips and thumb. This will keep your fingers out of the way of the knife blade.
When chopping, mincing and dicing keep the tip of the knife blade on the cutting board or as close to the cutting board as possible.
When walking with a knife yell, “knife coming through!”
If you need to leave what you are doing or stop cutting, place the knife at the top of the cutting board, blade facing away from you. Do not leave knife handles hanging over counters.
If a knife falls, do not try to catch it. Step back and let it fall.
Put dirty knives beside the sink and wash them one by one. Do not put them into dishwater because you may cut yourself while reaching into the soapy water.
Do not put your hand inside a blender. The blades are very sharp.
Sweep up large pieces of broken glass into a dustpan; pick up smaller pieces with a wet paper towel.

Avoid burns and fires

Keep paper towels and dish towels away from the range top so they do not catch on fire.
Point the handle of a frying pan or pot inwards, not out (it could catch on your clothes).
Turn off the stove/range and oven after using it.
Use oven mitts to lift food in and out of the oven.
Never use oven mitts or potholders if they are wet.
Do not leave a pot on the stove/range unattended.
Avoid hot steam coming from boiling water. Always lift the lid away from you and never reach over hot steam.
When walking past people carrying a hot item yell, “hot coming through!”
Wear an apron to keep clothing close to your body and away from heat sources.
Never put water on a grease fire as this can make the grease splash. If possible, turn off the stove and cover the pot/pan with a metal lid. Use a fire extinguisher and call 9-1-1 if needed.

Avoid shocks

Keep electrical appliances away from water or wet hands to avoid shocks.
Hold the plug (never the cord) to unplug an appliance.
Be sure an appliance is turned off before plugging it in.

Avoid slips

Pick up dropped food and discard it. Wipe up spills immediately.
Always walk; never run in the kitchen.

Questions? Email us at ytc@wdgpublichealth.ca