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4. How to not burn yourself in the kitchen.

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4. How to not burn yourself in the kitchen.

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Always use oven mitts when you're in the kitchen. Don't touch the stove top with your bare hands. When removing a hot pans lid stand back. Don't mix hot liquids in a blender because the lid can pop off even when it's on the blender.  When pouring hot liquids be careful. Stand back from boiling liquids they can splatter and burn you. Make sure that your pot handles are put inward not outward .

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1. Food & Drink

2. Cooking

3. Kitchen Safety

4. How to Prevent Kitchen Burns

Kitchen burns can happen very easily - while taking a hot pan from the oven or draining boiled pasta, for example. Prevent kitchen burns by making these safety precautions a habit:

Always use oven mitts when taking things out of the oven or removing things from the stove. Protective mitten types are good for taking things out of the oven because they protect the back of your hands, too.

Never touch the stovetop with your bare hand. You may not know whether the burners are still hot.

Stand back from a hot pan when you remove the lid. You don't want to get steam burns

Be very careful when draining hot pasta or pouring hot liquids like soup from a pot into a bowl. A splatter of boiling water, hot soup, or hot oil can burn you.

Never mix hot liquids in a blender. They can explode out of the blender container, even with the lid on.

Stand back from hot grease and boiling liquids, including water. These liquids can spatter and burn you, so keep your distance and wear long sleeves.

Keep pot handles turned inward. If the handles point out over the edge of the stove, someone could bump them and send a pan full of hot food flying.

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Kitchen burns can happen very easily - while taking a hot pan from the oven or draining boiled pasta, for example. Prevent kitchen burns by making these safety precautions a habit: Always use oven mitts when taking things out of the oven or removing things from the stove.

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Cuts and other injuries are common in the kitchen. Ways to prevent injury when cooking includes using a cutting bored (if it is sliding, you can try putting a wet towel under it to create traction) and cutting away from your body instead of towards yourself. When cutting round foods, first cut a flat surface (cutting it in half), if you drop a knife, quickly step away and do not try to catch it. Keep knives sharp (dull ones are harder to use) and avoid opening packages with knives (use scissors instead)

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Some ways to avoid cutting and burning yourself in the kitchen, and how to treat the injury if you do:

●Take a knife skills class,
offered by some cooking stores and schools, to get personalized training in the best way to hold a knife and to use it properly.

●Cut on a cutting board, not in your hand or on your lap or anywhere else. If the cutting board slides, put a wet dish towel under it to stabilize it.

●Cut away from, not toward, your body.

●When cutting food, first create a flat surface. That means carefully cutting an orange or an onion in half, then placing the flat side down on the cutting board before proceeding.

●Learn "the claw," a way of curling back the fingers of the hand that is holding the food as you cut it with the other.

●If a knife falls, do not try to catch it, and step away as quickly as you can.

●Don't use your knife to open a package; use scissors instead.

●Let frozen food thaw before trying to separate it with a knife. Freeze items individually so they're easier to separate in the future.

●Keep your knives sharp. Dull knives not only require more work, leading to more
accidents, but wounds made with sharp knives heal better.

●If you cut yourself, use
water, not alcohol or peroxide, to thoroughly clean the wound and prevent infection. Apply
direct pressure to the cut, raise your hand above your heart to help stop the bleeding, and apply a sterile bandage. (Antibiotic ointments may help prevent infection but may also cause an allergic reaction.)

●Seek medical attention if the wound is gaping, won't stop bleeding or is particularly deep. If you think you need stitches, get to the hospital quickly, because time is of the essence to close the wound before it gets infected.

●To prevent burns, always use oven mitts, not makeshift items such as folded napkins, to handle hot pans.

●Use mitts when opening pots of boiling or steaming water, and open the lid away from you to let steam escape safely.

●Turn the handles of pots and pans toward the center of the stove - but not over a burner - so you can't accidentally touch them.

●If you burn yourself, cool the wound under cold water, but don't use ice, which can cause skin damage.

●Seek medical attention for any burns to the face and for other burns if they blister or if the pain cannot be controlled with over-the-counter medication.
- Joe Yonan
Sources: Susan Holt, CulinAerie;
Sanjay Shewakramani, Georgetown University Hospital; Consumer
Product Safety Commission; National Fire Protection Association.

More on this story:

- The kitchen is a perilous place, for everyone

- Read more news from Post Health & Science

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Some ways to avoid cutting and burning yourself in the kitchen, and how to treat the injury if you do: ●Take a knife skills class, offered by some cooking stores and schools, to get personalized training in the best way to hold a knife and to use it properly.

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One way to prevent falls is to keep the most commonly used items easily accessible. Reaching for something affects your center of gravity, resulting in falls.
A second way to prevent falls in the kitchen is to keep things tidy. Wipe up messes and spills immediately after they are made.
Another way would be to avoid waxing the floor before cooking. Freshly waxed floors have less traction, making it easier to fall. Wear skid free shoes, like tennis shoes. Slippers are easy to slide around in.

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Don't leave electrical appliances left without out being attended. If you have cables rapped around anything hot it can catch on fire and burn. Make sure that leds and appliances on your kettles and toasters and more are all good and aren't bad.

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When baking and using hot objects to cook with, fires can happen very easily. However, there are many different types of fires and ways to handle them.
If it is an oven or microwave fire, you should close the appliance. Fire needs oxygen to sustain itself and with out the oxygen, it will die down. The same applies to a fire in a pan in which you can apply the lid to it to prevent the flow of oxygen.
Never put water on a grease fire, the grease repels the water and will splatter, taking the fire with it and further spreading it. To stop it, add baking soda or salt to it in order to suffocate it.
Never swat at a fire with a rag or towel because the towel could catch on fire as well.
Always keep your hair tied back while cooking as it is highly flammable.
Of course, fire extinguishers are always a valuable item to put out fires.

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This is what happens when you throw water on a grease fire. There is also a demonstration of how to properly extinguish a grease fire.

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Cross contamination is when uncooked meat, poultry, or fish comes in contact with cooked food. You can prevent this by using separate cutting boards for uncooked meat and vegetables. Wash your dishes with hot water after you use them to prepare uncooked meat. Also, use separate plates and utensils for cooked and uncooked food.

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CLOSE
ABOUT RESTAURANT INSPECTIONS
This is a snapshot of the inspections conducted by the Marion and Polk County health departments.

Twice annually, licensed restaurants receive unannounced inspections that focus on food temperatures, food preparation practices, worker hygiene, dishwashing and sanitizing, and equipment and facility cleanliness.

Violations: Scores are based on a 100-point scale. Priority violati ons deduct 5 points, and priority foundation violations deduct 3 points. Violations recorded on consecutive inspections result in point deductions being doubled.

Scoring: Scores of 70 or higher are considered compliant. Restaurants scoring below 70 must be re-inspected within 30 days or face closure or other administrative action. Restaurants display a placard by the entrance to indicate whether they have passed their last inspection.

MARION COUNTY
Semi-annual restaurant inspections from Oct. 2 to 13.
22 Below

Location: 4155 Rickey St. SE, Suite 126, Salem

Date: Oct. 10

Score: 100

AJ's Hideaway Bar And Grill

Location: 5048 River Road N, Keizer

Date: Oct. 10

Score: 92
Priority violations
Raw or ready-to eat food is not properly protected from cross contamination, specifically: Raw ground beef patties stored above steak at the kitchen reach-in and raw ground beef store above raw brisket inside the walk-in refrigerator. Raw shell eggs stored above gravy and raw blended eggs stored above green onions and boiled eggs. Point deduction: 5.

Food-contact surfaces are not clean, specifically: Tongs with food buildup hanging for use at the salad station. Kitchen slicer has old food buildup. Dust buildup on fume hood. Point deduction: 3.

AMF Firebird Lanes

Location: 4303 Center St. NE #164, Salem

Date: Oct. 11

Score: 100

Bentley's Coffee

Location: 2195 Mission St. SE, Salem

Date: Oct. 6

Score: 97
Priority violations
A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically: Hand wash sink had bucket in it. Paper towels not close to hand wash sink. Point deduction: 3.

Bistro Willamette

Location: 900 State St., Salem

Date: Oct. 11

Score: 100

Breitenbush Hot Springs

Location: 53000 Breitenbush Road, Detroit

Date: Oct. 9

Score: 100

Cafe at Labor and Industry

Location: 350 Winter St. NE, Salem

Date: Oct. 6

Score: 97
Priority violations
Ready-to-eat food is not properly date-marked, specifically: Grab and go food items are not date marked. Point deduction: 3.

Christa's Cafe & Antiques

Location: 21620 Main St. NE, Aurora

Date: Oct. 6

Score: 97
Priority violations
Food on display is not protected from contamination, specifically: Uncovered cookies and brownies on two-tiered tray. Point deduction: 3.

Dairy Queen

Location: 411 Westfield St., Silverton

Date: Oct. 10

Score: 92
Priority violations
Food employees are not washing their hands as often as necessary, specifically: Employee touched cell phone to turn off music then immediately went back to prepping food with bare hands, no hand washing. Point deduction: 5.

Soap is not provided at a handwashing sink, specifically: Soap dispenser broken in ladies restroom. Point deduction: 3.

Domino's

Location: 3402 Commercial St Se, Salem

Date: Oct. 3

Score: 97
Priority violations
Proper equipment for manual sanitization with hot water is not provided, specifically: Hot water side of three-compartment sink shut off. Point deduction: 3.

Domino's #7204

Location: 3223 Silverton Road Ne, Salem

Date: Oct. 13

Score: 100

Enchanted Forest 1

Location: 8462 Enchanted Way SE, Turner

Date: Oct. 13

Score: 100

Enchanted Forest 2

Location: 8462 Enchanted Way SE, Turner

Date: Oct. 13

Score: 100

Enchanted Forest - BBQ Restaurant

Location: 8462 Enchanted Way SE, Turner

Date: Oct. 13

Score: 100

Enchanted Forest - Mary's Coffee Cottage

Location: 8462 Enchanted Way SE, Turner

Date: Oct. 13

Score: 100

Evergreen Restaurant

Location: 11694 W Church Road NE, Mt. Angel

Date: Oct. 6

Score: 100

Geppetto's Italian Restaurant

Location: 616 Lancaster Drive NE, Salem

Date: Oct. 11

Score: 100

Giorgio's Bar

Location: 3866 Center St. NE, Salem

Date: Oct. 11

Score: 100

Java Roma

Location: 1291 Lancaster Drive SE, Salem

Date: Oct. 9

Score: 83
Priority violations
Fish is not from approved sources or molluscan shellfish is recreationally caught, specifically: Smoked salmon in ROP in refrigeration. Point deduction: 5.

Ready-to-eat food is not properly date-marked, specifically: No date marking on any items. Point deduction: 3.

A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically: Towel in handwashing sink. Point deduction: 3.

Hand towels or a hand drying device is not provided at the handwashing sink, specifically: No paper towels. Point deduction: 3.

Working containers of poisonous or toxic materials are not clearly labeled, specifically: Working containers at and under sink not labeled. Point deduction: 3.

Jefferson Station Cafe

Location: 296 2nd St., Jefferson

Date: Oct. 13

Score: 100

Jersey Mike's #32010

Location: 4425 Commercial St. SE, Suite 180, Salem

Date: Oct. 6

Score: 100

JJ's Mexican Restaurant

Location: 3862 Center St. NE, Salem

Date: Oct. 11

Score: 100

La Hacienda Real II

Location: 5024 River Road N, Keizer

Date: Oct. 12

Score: 95
Priority violations
Raw or ready-to eat food is not properly protected from cross contamination, specifically: Raw chicken stored above raw beef at the three-door reach-in refrigerator. Point deduction: 5.

Main St. Bistro & Coffee

Location: 201 Main St., Silverton

Date: Oct. 6

Score: 100

McDonald's

Location: 3025 Lancaster Drive NE #1784, Salem

Date: Oct. 10

Score: 100

McDonald's

Location: 3995 Rickey St. SE, Salem

Date: Oct. 10

Score: 83
Priority violations
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically: Ware washer not dispensing sanitizer, three compartment sink not immersing utensils. Point deduction: 5.

The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically: Butter out of temperature control at 98F, not time marked. Point deduction: 3.

Ambient air or water temperature measuring devices are not easily readable or not accurately or properly scaled, specifically: Thermometer in beverage aid up front broken. Point deduction: 3.

A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically: No test paper for peroxide or quat. Point deduction: 3.

Food-contact surfaces are not clean, specifically: Interior of salad and milk refrigeration units have significant buildup. Point deduction: 3.

Michelangelo's

Location: 520 Lancaster Drive SE, Salem

Date: Oct. 10

Score: 100

Mid Nite Sports Bar & Grill

Location: 3960 Center St. NE, Salem

Date: Oct. 11

Score: 95
Priority violations
Raw or ready-to eat food is not properly protected from cross contamination, specifically: Raw chicken over ready to eat foods. Point deduction: 5.

Monitor Inn

Location: 15255 Woodburn-Monitor Road, Woodburn

Date: Oct. 2

Score: 97
Priority violations
A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically: Maximum water temperature measured 66F at the men's restroom hand sink. Point deduction: 3.

Odd Moe's Pizza

Location: 3985 Rich Drive NE, Salem

Date: Oct. 12

Score: 100

Pure Decadence Pastries

Location: 4740 Liberty Road S, Salem

Date: Oct. 10

Score: 100

Red Apple

Location: 333 N 2nd St., Stayton

Date: Oct. 12

Score: 97
Priority violations
Food-contact surfaces are not clean, specifically: Inside reach-in has buildup. Point deduction: 3.

Rick's Cafe

Location: 245 Winter St. SE, Salem

Date: Oct. 9

Score: 100

Salem Hospital - Espress Yourself - Building A

Location: 665 Winter St. SE, Salem

Date: Oct. 12

Score: 100

Salem Hospital - Espress Yourself - Building B

Location: 665 Winter St. SE, Salem

Date: Oct. 12

Score: 100

Salem Hospital - Espress Yourself - Building C

Location: 825 Oak St. SE, Salem

Date: Oct. 12

Score: 100

Sandee Thai

Location: 211 Oak St., Silverton

Date: Oct. 10

Score: 95
Priority violations
Ice used as a medium for cooling food or equipment is used as a food, specifically: Can of longan in syrup stored in ice of large ice machine. Point deduction: 5.

Silverton Coffee Station

Location: 206 S Water St., Silverton

Date: Oct. 6

Score: 100

Sonic Drive-In

Location: 220 Lancaster Drive SE, Salem

Date: Oct. 11

Score: 100

Starbucks #47197

Location: 205 Church St. SE, Salem

Date: Oct. 12

Score: 100

State Street Pub & Grill

Location: 2470 State St., Salem

Date: Oct. 12

Score: 97
Priority violations
Food-contact surfaces are not clean, specifically: Soiled knives put back on magnetic knife strip. Point deduction: 3.

Taco Bell #9409

Location: 2093 Lancaster Drive NE, Salem

Date: Oct. 11

Score: 100

Tequila Nights Bar & Grill

Location: 3393 River Road N, Keizer

Date: Oct. 13

Score: 79
Priority violations
Raw or ready-to eat food is not properly protected from cross contamination, specifically: Raw chicken and raw eggs stored above beer inside the walk-in refrigerator. Point deduction: 5.

Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Half and halfs 45F inside the walk-in refrigerator. (Other non-phf measured 43-45F). Point deduction: 5.

The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically: Quat sanitizer container empty at the dish machine, no quat sanitizer residual measured at the end of the cycle. Point deduction: 5.

The wash compartment of the sink or mechanical dishwasher does not contain a wash solution with a cleaning agent, specifically: Detergent container empty at the dishwasher. Point deduction: 3.

A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically: Water temperature measured 67F at the hand washing sinks. Point deduction: 3.

Ugo's Pizza

Location: 190 E Ida St., Stayton

Date: Oct. 12

Score: 100

The Underdog Sports Grill

Location: 4643 Commercial St. SE, Salem

Date: Oct. 9

Score: 100

White Rabbit Bakery

Location: 21368 Hwy. 99E, Aurora

Date: Oct. 6

Score: 100

Your Taco Express

Location: 2809 Market St. NE, Salem

Date: Oct. 11

Score: 95
Priority violations
Raw or ready-to eat food is not properly protected from cross contamination, specifically: Cilantro stored below raw meats in the reach-in refrigerator. Point deduction: 5.

POLK COUNTY
Semi-annual restaurant inspections from Oct. 5 to 12.
Crush Wine Bar And Tasting Room

Location: 105 Main St. E, Monmouth

Date: Oct. 10

Score: 100

The Dallas Forty

Location: 962 Main St., Dallas

Date: Oct. 5

Score: 87
Priority violations
Raw or ready-to eat food is not properly protected from cross contamination, specifically: Raw bacon and raw ground beef are stored above and beside ready to eat foods in the GE domestic refrigerator. Point deduction: 5.

Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: GE refrigerator is at 46F - hummus in the GE refrigerator is at 45F. Point deduction: 5.

A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically: No test kit to test the dishwasher and wipe cloth sanitizer residual. Point deduction: 3.

Domino's

Location: 590 Taggart Drive NW, Salem

Date: Oct. 11

Score: 100

Green Villa Barn & Garden

Location: 3215 Independence Hwy., Independence

Date: Oct. 10

Score: 100

Happy Dragon Chinese Restaurant

Location: 101 N Polk St., Independence

Date: Oct. 10

Score: 100

Jade Terrace

Location: 1450 Monmouth St., Independence

Date: Oct. 6

Score: 97
Priority violations
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically: Uncovered drink in waitress area. Point deduction: 3.

Los Dos Amigos

Location: 1349 Monmouth St., Independence

Date: Oct. 6

Score: 92
Priority violations
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Refrigerator temperature is at 47F. Temperature of enchilada sauce and beans in refrigerator is 47F. Point deduction: 5.

Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically: There is no thin tipped thermometer. Point deduction: 3.

Loustic Catering

Location: 4700 Highway 22, Salem

Date: Oct. 12

Score: 97
Priority violations
Ready-to-eat food is not properly date-marked, specifically: Large ready to eat chunk of pork for bacon in the walk-in cooler is not date marked; cut cooked sausage in a pan is not date marked in the McCall reach-in refrigerator. Point deduction: 3.

The Press - WOU

Location: 345 N Monmouth Ave., Monmouth

Date: Oct. 10

Score: 100

Starduster Cafe

Location: 4705 Airport Road, Independence

Date: Oct. 10

Score: 87
Priority violations
Food employees are not washing their hands as often as necessary, specifically: Operator touched ready-to-eat foods (a cooked pancake and cooked sausage) and touched ready-to-eat foods after wiping his hands on his soiled apron. Point deduction: 5.

Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Temperature of liquid eggs next to grill is at 52F. Point deduction: 5.

Food employees do not minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form, specifically: Operator grabbed hashbrowns (in reachin cooler), cooked bacon, and avocado ( prep unit) with bare hands before cooking them on the stove. Point deduction: 3.

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CLOSE ABOUT RESTAURANT INSPECTIONS This is a snapshot of the inspections conducted by the Marion and Polk County health departments. Twice annually, licensed restaurants receive unannounced inspections that focus on food temperatures, food preparation practices, worker hygiene, dishwashing and sanitizing, and equipment and facility cleanliness. Violations: Scores are based on a 100-point scale.

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When storing any uncooked food, you should place it on the bottom shelf away from any cooked food. After a meal, you should let the remainder of the food cool all the way before storing it in the fridge. If you don't the food will cool unevenly and this could lead to food poisoning. Lastly, when storing food you should label the food and put a date on the food so you know when it expires and when to throw it out.

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With Thanksgiving just a couple days away, we should be planning to properly store our leftovers.
Rhiannon Walker takes a look at the safe storage of food in this week's Health Report.
Families across the country are making plans for their Thanksgiving meal.
But one often over-looked meal plan is what to do with all of the leftover food after the big dinner.
Lindsay Malone is a Registered Dietician at Cleveland Clinic and says that most food will keep for about three to four days in the fridge, but only if you pack it right.
Lindsay Malone; Registered Dietician at Cleveland Clinic>>: "You want to make sure you're packing it into air-tight, shallow containers, and bringing it back to room temperature before you're putting it away."
Malone says that while it is common for people to just throw some foil over a plate of food and put it in the refrigerator, she cautions against doing this because when air gets into the food, it allows bacteria to grow faster, and certain foods don't hold up as well as others.
She goes on to say that dairy, meat, or poultry products tend to have bacteria build up on them faster than other foods.
She also recommends having someone in charge of paying attention to the clock after the food is cooked, because in order for leftovers to be safely stored, the have to get into the refrigerator within two hours to avoid bacteria growth.
It is also not a good idea to just put the whole bird back in the fridge.
Lindsay Malone; Registered Dietician at Cleveland Clinic>>: "The turkey, in terms of breaking it down and putting it away; it's really important to take it off the bone and pack it into a nice shallow container. Take the stuffing out of the turkey - you never want to store the stuffing inside the turkey."
If you have guests that will be taking home leftovers, if they will be traveling more than two hours to get home, Malone recommends packing food in a cooler with ice so the food will stay safe after the two hour window.
For this week's Health Report, I'm Rhiannon Walker, have a Happy Thanksgiving.

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With Thanksgiving just a couple days away, we should be planning to properly store our leftovers.Rhiannon Walker takes a look at the safe storage of food in this week's Health Report.Families across the country are making plans for their Thanksgiving meal.But one often over-looked meal plan is what to do

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when cleaning up a spill or mess clean it up with a wet rag instead of a dry one.
sweep the floor daily- to make sure you clean up all the dust and hair and anything else that might have gotten on the floor during the day
and be sure to wash the floor weekly

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cook frozen foods for the full time recommended on the package
DO NOT place cooked meat on the same place you had the raw meat on.
do no ever eat food that is out dated!