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Prevent scalds and burns in the kitchen | State Fire Marshal’s Office
Scald burns from hot tap water as well as food, or beverages heated on the stove or microwave, are painful and potentially life-threatening. “Scald burns can happen to anyone, and in almost all cases, they are completely avoidable,” says State Fire Marshal Charles Duffy.
The State Fire Marshal’s Office is urging residents to not only prevent kitchen fires during Fire Prevention Week, but also practice kitchen safety. Most scald burns occur in residences and are typically related to ordinary activities such as bathing, cooking and eating.
Recommended prevention tips:
• Hot food and liquids spilled in the kitchen are the most frequent source of burns to children.
• Never hold a child while you are drinking a hot liquid.
• Keep pot handles turned to the middle of the stove, out of reach.
• Do not carry containers of hot liquid when children are underfoot.
• Place young children in a playpen, infant seat or with another adult away from the kitchen when cooking.
• Be cautious when using deep-fat fryers. Hot oils may reach temperatures greater than 490 degrees Fahrenheit during cooking.
• Puncture plastic pouches and plastic wrap covers before heating in a microwave oven to reduce risk of steam build up. Check the temperature of food or drink before giving it to children.
• Keep stove burners, the broiler and oven grease-free. Grease build up could catch fire.
• If there is a grease fire in a pan, turn off the heat and put a lid on the pan. Do not try to move the pan.
To find out more about Fire Prevention Week, please visit www.fpw.org.