Kitchen Safety Basics

Most kitchen injuries come from three things: dull knives, wet hands on hot handles, and raw meat in the wrong place.

Knives: a sharp knife is safer than a dull one. Cut away from your body, keep fingertips tucked (the "claw"), and never catch a falling knife.
Raw meat: separate boards for meat and produce, or wash and sanitize between uses. Wash hands 20 seconds after touching raw meat.
Hot pans: turn handles inward so nothing gets knocked off the stove. Assume every pan handle is hot — use a towel or mitt.
Oil and water: never pour water on a grease fire. Smother it with a lid or a sheet pan and turn off the heat.
Temperatures: keep cold food below 40°F and hot food above 140°F. Do not leave cooked food out for more than 2 hours.
Tasting: one spoon, one taste. Never put a used spoon back in the pot.