Home Safety Academy家庭安全學院 · Golden Luzon Ltd
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Kitchen and Food Safety

Practical habits for supervising cooking, handling hot food and knives, and separating raw and ready-to-eat food.

4 lessonsTraditional Chinese｜English｜Bahasa Indonesia｜Tagalog

Lessons in this collection

The same Hong Kong kitchen hob, with an unattended smoking wok on the left and active supervision on the right
Critical safety ruleKitchen fire safety

Never leave cooking unattended

Stay in the kitchen while the stove is on; turn it off before you leave.

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A hot soup pot at the table edge near a child chair on the left and the same pot centred on a heatproof mat on the right
Critical safety ruleBurn and scald prevention

Keep hot pots and soup away from children

Turn pot handles inward, keep hot food away from table edges, and never carry a child while holding hot food.

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An unbranded knife left at the kitchen counter edge on the left and the same knife with its blade fully enclosed in a fitted drawer sheath on the right
High-priority reminderSharp object safety

Put knives away immediately after use

Store knives in a secure knife block, sheath, or safe place with the blade protected and out of children's reach.

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Raw chicken, salad, and cooked chicken sharing a board and knife on the left, and separated raw and covered cooked food with different utensils on the right
Critical safety ruleFood safety

Separate raw food from cooked and ready-to-eat food

Use separate chopping boards and knives; keep cooked or ready-to-eat food above sealed raw meat in the fridge.

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