First-Aid: Spoiled Food, Chopping and Cutting, Freezer Food, If Burnt and Plastic and Glass Containers


Most cases of food poisoning occur because the food is not suspected lo be spoiled as it does not taste or smell bad. So be sure about your food quality.


Knives, forks, scissors etc. should be properly kept in the storage tray only and one should be careful while cleaning them. The cutting and sharp edges should be on the inside and their handles on the outside in the storage tray or on the storage shelf so that they can be easily picked up by their handles.


If the power goes off for a long time, the frozen food will thaw in the freezer. Avoid refreezing this food since harmful bacteria might germinate. If the food has thawed, cook it straightway or dispose it or get some ice to keep the food frozen continuously.


Do not ever try to run if your clothes catch fire since it will only fan the fire. Immediately drop to the floor and roll or cover yourself with a blanket to put out the fire.

If burnt, pour water over the affected area till the pain subsides. Tap water can be used, to cool the skin surface and reduce damage done by heat. Contact a doctor or a hospital soon.


Plastic contains numerous chemicals, solvents, plasticizers etc. and in order to cut corners, some dubious manufactures use cheaper, harmful ingredients in disproportionate amounts which can later badly affect the food and contaminate it. They are generally good for dry food and wrapped food but not necessarily for liquids, juices, syrups etc. unless they are certified by a government body, for such usage. Whenever a new utensil is used for the first time, do remove all the labels and wash the new utensil in soap and plenty of hot water to remove any temporary polish on it or any traces of chemicals last used on them in the factory.

Utensils with enamel coating inside should not be used for cooking since it may contain harmful chemicals and lead which will continue to leach out i.e. get into food in small traces over the life span of utensil because of the high temperature needed for cooking and their reaction with spices, lime and other ingredients used in cooking.

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