|
• Too small a cooking pan will
boil over and splash. |
 |
| •
Move pans of boiling liquid carefully. |
| •
Position handles of pots so that they
do not overheat or protrude from the
stove. |
| •
The splashing of boiling liquid can
be avoided with the careful removal
of foods from their cooking pots. |
| •
Boiling liquids can present a danger
when carried or whilst boiling is
in process. |
| •
All equipment should be cleaned after
use and dried well. Stale water can
be the cause of contamination. |
| •
Handles as I have already indicated
must be secure at all times. - It
only takes a second to injure yourself
or a colleague. |
