Store sharp utensils like kitchen shears and knives safely to prevent harm.

Wear short, close-fitting or tightly rolled sleeves when cooking to avoid loose clothing catching fire.

Keep plastic utensils, potholders, dish towels, and curtains away from stovetops to prevent fire hazards.

Supervise children closely and maintain a 'kid-free zone' of at least 3 feet around the stove and hot areas.

Turn pot handles inward or place them on back burners to prevent children from reaching them.

Keep chairs and stepstools away from the stove to prevent children from climbing onto hot surfaces.

Avoid reaching over or climbing on top of fryers and other hot surfaces.

Do not spill water or ice into hot oil or overfill deep fryers, as this may cause splashing or bubbling over.

Wear slip-resistant shoes and keep floors clean and dry to avoid slipping onto hot surfaces.

Set timers when cooking to prevent forgetting about stoves or hot appliances.

Use correct grease levels and cooking temperatures for deep fryers to avoid overheating.

Be careful with sharp objects and hot surfaces during cooking.

Ensure stove locks and knob protectors are installed to prevent access by children.

Keep things that can catch fire — potholders, oven mitts, paper or plastic bags, curtains — away from your stovetop.

Do not store oil on floors by grill area. Someone could slip and fall into the oil.

Avoid reaching over or climbing on top of fryers and other hot surfaces.

Do not pour water or ice into oil.

Never throw water on a grease fire; this will make the fire worse.

Flammable items should not be stored improperly around heat-producing equipment like burners, ovens, and grills.

Use a class K fire extinguisher to extinguish hot oil/grease fires.

Detergents, polishes, caustics, cleaning and drying agents, and other similar products are poisonous to humans and must be stored away from food.

Chemicals must be carefully measured, and mixing chemicals randomly—especially ammonia and bleach—is prohibited.

All chemicals must be stored in their original containers to avoid misuse and ensure accurate identification.

Food containers must never be used to store chemicals, and chemical containers must never be used to store food.

Chemicals must be stored in dry, locked cabinets or areas away from food and food contact surfaces.

Empty chemical containers should be disposed of as directed by the manufacturer.

Chemical containers and spray bottles should be properly labelled with the name of the contents and associated hazards.

Hands must be washed and dried after using chemicals, especially before returning to food preparation duties.

Non-perishable foods must not be stored near household cleaning products and chemicals.

Chemicals should not be applied near dishes or food, and any chemical used in a food preparation area must indicate on its label that it is approved for commercial use.

Chemicals must be stored in locked cabinets and away from the food preparation area if they are approved for use in a kitchen setting.

Unlabelled products must not be used, and only decant chemicals per safety data sheets and procedures.

Employers must ensure that all substances are clearly and correctly marked, meeting the requirements of the Globally Harmonized System (GHS) of Classification and Labelling.

A file of safety data sheets (SDSs) for all substances used or stored in the workplace must be maintained.

Strict controls must be maintained on the decanting of substances to prevent contamination.

Keep raw meat, poultry, eggs, and seafood, and their juices away from already cooked or ready-to-eat foods and fresh produce to avoid cross-contamination [1][2][4].

Wash hands thoroughly with warm water and soap for 20 seconds before and after handling food, especially after touching raw meat, poultry, seafood, or their packaging [2][4].

Use separate cutting boards for raw and ready-to-eat foods to prevent cross-contamination [2][4].

Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs [4].

Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and refrigerator [4].

Clean and sanitize food-contact surfaces after each use using the proper steps: wiping crumbs and food particles away, washing with a food-safe cleaning solution, rinsing with water, sanitizing, and air drying [3]

Rinse fruits and vegetables under running water before eating, including those with skins and rinds that are not eaten [4].

Use paper towels to clean kitchen surfaces, or if cloth towels are used, wash them frequently on the hot cycle of the washing machine [4].

Clean the lids of canned goods before opening to prevent contamination [4].

Thoroughly clean counters, cutting boards, knives, and equipment before preparing food for individuals with food allergies, and keep separate sets of utensils for handling safe and unsafe foods [6].

Knives should be stored in racks or knife blocks when not in use.

Sharp objects like knives, forks, and scissors should be stored in drawers with childproof latches to prevent accidental injuries.

Dishwashers should have a lock to prevent children from accessing sharp or dangerous objects inside.

When not in use, sharp tools and glassware should be kept out of reach of children.

Electrical equipment near water sources must be properly grounded to ensure safety.

Ensure that all electrical equipment is free from recognized hazards for safe operation.

Repair all damaged receptacles and portable electrical equipment before placing them back into service.

Appliances should be plugged into GFCI (Ground Fault Circuit Interrupter) outlets to protect against electrical shock, especially in areas exposed to water.

Extension cords and power strips should not be used permanently; kitchen appliances should be plugged directly into grounded outlets.

Employees should wear non-skid, waterproof shoes with low heels to prevent slips [1].

To help reduce the risk of trips and falls, workers should not wear oversized or baggy pants or skirts.

Keep high-traffic pathways clear and clean up spills immediately to prevent slips, trips, and falls.

Clean floors regularly to prevent grease build-up and maintain a safe environment.

Consider adding non-slip floor mats for wet areas to enhance employee safety.

Use anti-fatigue mats for workstations to improve working conditions and reduce fall risks.

Provide warning signs for wet floors to alert employees of potential hazards [1][2].

Where wet processes are used, maintain drainage and provide false floors, platforms, mats, or other dry standing places where practicable [1].

Use non-slip matting on floor surfaces, and if mats are not suitable for floors where grease is present, use no-skid waxes and surfaces coated with grit to create non-slip surfaces.

Avoid storing cooking oil on the floor to prevent slipping hazards.

Do not stand above steaming items or equipment as steam can burn [1][3].

Do not reach above an oven or steamer as hot air and steam rises and you could be burned [1][6].

Do not open cookers and steam ovens when they are under pressure [1].

Check hot foods on stoves or in the microwave carefully [1].

Uncover a container of steaming materials by lifting the lid open away from your face [1].

Place sealed cooking pouches in boiling water carefully to avoid splashing [1].

Assume that pots, pot handles, and utensils in pots are hot and use oven mitts when handling them [1].

Use long gloves for deep ovens [1].

Adjust burner flames to cover only the bottom of the pan to prevent accidents [1].

Avoid overcrowding on range tops [1].

Wear sturdy, slip-resistant feet protection to prevent injuries from spills [1].

Ask for help when moving or carrying a heavy pot of hot liquid [1].

Turn pot handles away from the stove’s edge to prevent accidental tipping [2].

Use dry oven mitts or potholders, because hot cookware can heat moisture, resulting in scald burns [2].

Wear short, close-fitting or tightly rolled sleeves when cooking to prevent fire hazards from flames [2][5].

Establish a “kid-free zone” of at least 3 feet around the stove to prevent accidental burns [2][5].

Keep pot handles away from burners to prevent accidental tipping [6].

Avoid overfilling pots and pans to prevent spills and burns [6].

Cleaning chemicals must be stored away from food to prevent poisoning.

Cleaning chemicals must be stored in their original containers to prevent misuse and poisoning.

Never use food containers to store chemicals or chemical containers to store food to prevent poisoning.

Proper labeling of chemical containers is required to identify contents and associated hazards.

Chemicals must be stored in dry, locked cabinets to prevent unauthorized access and contamination.

Employers must ensure chemicals are clearly labeled and stored away from food to prevent poisoning hazards.

Workers must not use unlabeled chemical products to avoid misuse and potential poisoning.

Chemicals should be decanted only in accordance with safety data sheets (SDSs) to prevent poisoning risks.

Employers are required to maintain an updated file of safety data sheets (SDSs) for all chemicals in use or storage.

Chemicals must not be stored above head height to avoid risks of spillage and chemical exposure.

Keep raw meat, poultry, eggs, and seafood separated from cooked or ready-to-eat foods and fresh produce to prevent harmful bacteria transfer.

Wash hands with warm water and soap for 20 seconds before and after handling food to prevent bacteria from spreading.

Use separate cutting boards for raw meat and other foods such as produce, bread, or uncooked items, to avoid transferring harmful bacteria.

After handling raw meat, poultry, eggs, or seafood, clean utensils, knives, countertops, and cutting boards with hot, soapy water.

Never place cooked foods on a plate that previously held raw meat, poultry, seafood, or eggs.

Separate raw meat, poultry, seafood, and eggs from other foods in your cart, bags, and refrigerator while shopping and storage.

Only individuals who have received proper training should use fire extinguishers, and this should be done safely after sounding an alarm, summoning the fire department, and activating the fixed fire suppression system [2].

Class K fire extinguishers are approved for use in kitchens [1].

Employers must educate employees about the correct use of fire extinguishers if they are expected to fight fires [2].

Always read the fire extinguisher label before using it [3].

Fire extinguishers must be easily accessible and in good working condition [4].

Do not move or strain hot oil containers; wait until the oil is cool before handling.

Never carry or move oil containers when oil is hot or on fire.

Extinguish hot oil/grease fires by using a class K fire extinguisher.

Do not pour water on a grease fire, as it can make the fire worse.

Avoid spilling water or ice into oil, as this can cause dangerous flare-ups.

Do not store oil on floors by the grill area to avoid slip hazards.

Keep floor surfaces clean and dry to prevent slipping onto hot surfaces.

Employees should wear slip-resistant shoes to reduce the risk of slipping on oil or grease.

Store employee drinks away from deep fryers to avoid spillage into hot oil.

Grease traps should be emptied frequently to prevent overfilling and fire hazards.

