Food, kitchens and BBQs

Isn’t this a fun room! The room where families and friends most congregate is also full of more risks and dangers than any other. Hot water and cooking – burns and scalds. Sinks – drowning. Bins – germs. Stoves, ovens, matches and gas lighters – fire and burns. Knives and scissors – cuts and stabs. Detergents, insect repellents, medicines, alcohol – poisons. Power points, cords, toasters, mixers, blenders and more – electrocution, strangulation, entrapment of fingers, hair or clothes. Plastic bags – suffocation. Glassware and crockery – often dropped and remaining shards unseen. Liquid spills – slips and falls. Door – often leading outside. Nuts, eggs, dairy, gluten – possible allergens. These are just some things in our small kitchen which could cause risk to ours or visiting children. Our rule of thumb is keep it high, out of reach, out of sight and locked.

Food

Ward off germs, bacteria and food poisoning away by developing good hygiene habits where food is stored, prepared and consumed. Check the “best before” and “use by” dates when both purchasing and storing food. Keep the pantry, fridge and freezer clean and maintain adequate temperature control. Divide foods by type and store in different compartments. Keep pet food separate. Properly wash your hands, utensils, cutlery, crockery and all surfaces. Prepare meat at the correct temperature and duration. Prepare infants and children’s food at a consistency appropriate for their age to avoid choking.

BBQs

Supervise children when BBQ’s in use. Make sure hot plates are out of reach and protected so that they cannot be leaned upon and children out of the way of spitting oil. Make sure gas bottles have locks and are out of reach.