Health Chatter: How safe is your kitchen?

Alice Monk
Dec 8, 2020
2 min read

Updated: Jul 24

What kind of kitchen do you have? A cosy one filled with the smell of fresh baking? The bustling centre of family life? Or a minimalist, sparkling clean space?

Whatever your kitchen style, it’s home to a number of potential hazards. Cuts, burns, and food poisoning are the most common - but with a few simple habits, you can help keep yourself, your family, and your guests safe and healthy.

Avoiding Cuts

Common culprits: Knives, peelers, graters, open tins, blender blades, corkscrews, pizza cutters.

Store sharp tools safely and out of reach of children.
Dispose of tins and cans promptly in the recycling.
Avoid using sharp items with wet hands — dry your hands and the handles first.
Keep knives sharp (a dull knife is more likely to slip).
Slice away from your hand and fingers.
Always use a steady chopping board — never hold food in your palm while cutting.
When washing up, place sharp items separately and wash them one at a time so they’re not hidden in soapy water.

Avoid using knives and sharp implements with wet hands

Avoiding Burns

Common culprits: Oven, hobs, kettles, boiling water, hot oil, steam, hot food, open flame.

Keep oven gloves close by and always use them.
Turn pot handles inward to prevent them being knocked or grabbed by children.
Stand back when lifting lids to avoid steam burns.
Don’t blend hot liquids - they can cause dangerous splashes or even explode.
Stay alert when cooking with hot oil - it can catch fire.
Keep a fire extinguisher or fire blanket in the kitchen and ensure you know how to use it.
Drain hot liquids carefully to avoid splashes or steam injuries.

Avoiding Food Poisoning

Common culprits: Raw meat, spoiled or out-of-date food, undercooked meat, poor hygiene.

Keep perishable food in the fridge until ready to use.
Store raw meat separately and on the lowest shelf to prevent juices from dripping.
Use separate chopping boards and utensils for raw meat and ready-to-eat food.
Cook food thoroughly - especially meat, poultry, and fish.
Wash your hands frequently, especially after handling raw meat.
Pay attention to ‘use by’ dates (these relate to safety, not just quality).
Cool leftovers quickly and refrigerate within 1–2 hours. Label with the date and use within safe timeframes.

Other Kitchen Safety Tips

Store cleaning chemicals safely and out of children's reach.
Keep appliances in good working order — replace damaged plugs, sockets, and cables.
Check your smoke alarm and carbon monoxide alarm regularly. A good reminder is to test them on the shortest and longest days of the year.

These are just a few ways to reduce the risk of injury and illness in the kitchen. What do you do to keep your kitchen safe?

Visit nhs.uk for advice about treating cuts, burns & food poisoning.