Cooking Safety

Cooking fires are the main cause of injuries due to residential fire and residential fire. The fire of most cooking appliances begins with the firing of ordinary household items (ie wall coverings, paper or plastic bags, curtains etc.).

According to recent statistics, there were 118,700 fire using cooking utensils, of which 250 people were killed and 3,880 were injured by these fires. A kitchen fire usually occurs for the following reasons.

Marshal of Tufts Fire wants to remind Tufts' community that cuisine is the main cause of fire on college campus. Every year, in the university dormitory fire-related emergency situation is increasing more and more.

Please do not leave unattended cooking food on the stove.

Keep the cooking place clean, and remove inflammable materials (pots, towels, rags, curtains, food packaging etc).

Keep children and pets away from cooking places by creating a 3-foot "zone without children" around the stove

When cooking, please wear short, firm or firmly wound sleeves. Spacious clothes can be placed on the stove and burned with fire

Always keep the insulating mat, oven gloves and lids convenient. When a small grease fire starts to appear in the pot, wear the gloves of the oven and slide the lid carefully over the pot to turn off the fire. I turn off the burner. Do not remove the cover until the cover is completely cooled. Never spray water on grease fire.

If there is a fire in the oven, turn off the fire and keep the door closed to prevent the fire from burning you and your clothes. Please contact Tufts police to confirm that the oven is being repaired before reuse

If a fire occurs in the microwave oven, please close the door and pull out the microwave oven. Please contact Tufts police to confirm that the oven is being repaired before reuse. Food cooked in a microwave oven is dangerous. Carefully remove the lid and other covers from the food in the microwave oven to prevent steam burns.

Some materials are copied with permission from NFPA's web page, NFPA Online, © 2008, National Fire Protection Association, Quincy, MA 02269.

Food is fully cooked, it is safely sealed in a four-layer flexible bag and heated under pressure again to ensure a safe and easily preserved meal. The process is similar to canning, but uses a more modern package. Preservatives are not added. As a result, it will preserve for a long period of time without refrigerating and food that can be eaten immediately, maintaining its natural moisture, texture and taste. A: The US Department of Agriculture is obliged to print the recommended consumption date on packaging for meat and poultry products of each food maker. This is not a "safe date" on the milk carton, but it is recommended by date. As with canned foods, the color, texture and nutritional value of foods may decrease after consumption days.

Cook: Before starting cooking, check the kitchen to make sure it meets the food safety guidelines and check all foods for signs of cross contamination. It is usually a fun way to present food on a dish. I oversee the dishwasher. Security guards: Responsible for the overall hygiene control of the restaurant - more important than the trust that most people give to them, a good group of detergents will make the restaurant comply with health regulations and keep the restaurant clean You can prevent litigation. Most restaurants do not have such an independent position and include these responsibilities in the obligation of the waiter without any additional training.

Through basic food safety education and discreet fixtures, these precautions are completely viable for home chefs to practice in their own kitchen. To ensure this, we ask the chef to complete our food safety education and resources as well as the food handler's food safety training course. We confirmed the cooling and hot water temperature and asked the chef to pass the kitchen inspection in order to ensure proper cleaning supplies, food storage and waste management in the kitchen. There are many people in the restaurant that handle a lot of food. Family kitchens can reduce risk by having chefs with natural size restrictions.