Regularly clean surfaces, utensils, and cutting boards to prevent the growth of harmful bacteria.
Have a fire extinguisher in the kitchen and know how to use it. Keep flammable items away from the stove.
Wash hands thoroughly before handling food, and avoid cross-contamination by using separate cutting boards for raw meat and produce.
Use sharp knives and handle them with care. Keep them properly stored and avoid leaving them in the sink or with blades exposed.
Never leave cooking appliances unattended, and turn off burners or ovens when not in use.
Keep sharp objects, cleaning supplies, and hot items out of reach of children. Use safety latches on cabinets.
Store perishable items in the refrigerator promptly, and adhere to expiration dates to prevent foodborne illnesses.
Understand and follow cooking and storage instructions on food packaging to ensure proper preparation and safety.
Be mindful of hot surfaces, liquids, and steam. Use oven mitts and pot holders to handle hot cookware.
Know the location of emergency exits, have a first aid kit on hand, and know basic first aid for burns and cuts.