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Kitchen Products
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On average each year, the BC Poison Control Centre receives 28,000 emergency calls, and half involve children who have ingested a poisonous substance. Medications, vitamins and cleaning products are leading causes of childhood poisonings.
More than half of poisonings happen while products are being used, not stored, so be vigilant when using open containers around children. Close the caps and store products up high if you are temporarily pulled away from your household chores.
The kitchen is a common site for burns. If your stove has front or top-mounted knobs, remove them between cooking times to prevent toddlers from igniting gas burners. Cooking on back burners will help prevent little hands from reaching exposed handles or touching hot elements.
Scalds are responsible for the majority of Children's Hospital burn admissions. More than half of scalds are caused by spilled tea or coffee, soup, microwaved food or hot tap water. The majority of scalds happen around dinner time, between the hours of 6 - 8 p.m.
Food Poisoning
Meats, poultry, fish and eggs are the most common sources of food poisoning. Food poisoning is especially risky for young children, who are smaller and whose immune systems are weaker than adults'.
E.coli is one of the most deadly types of food poisoning. It happens when bacteria enter the body and create a deadly poison. In Canada, it is the leading cause of kidney failure in otherwise healthy children.
Here are some important tips for preparing healthy food:
- The leading cause of food poisoning is improper cooling. Cooked food should not be left to cool on the counter for more than 2 hours.
- Always follow 'best-before' dates on packaging.
- When preparing a meal, never place raw vegetables on the same surface used to prepare meat.
- NEVER give a child a hamburger unless it is completely cooked. There should be no pink inside and the juices should run clear. Harmful E.coli bacteria can live on the surface of under-cooked ground beef.
- Pasteurization is the process of heating food to kill harmful bacteria like E.coli. Avoid giving your child unpasteurized food or drinks. Always wash fruits and vegetables. E.coli has been found on the surfaces of these too.
- You can clean food preparation surfaces with a home made solution of 1/2 ounce (1 tablespoon) of 6% household bleach in one gallon of water, or a teaspoon of 6% bleach in a litre of water. (B.C. Ministry of Health, Health Files #59 "Ten Easy Steps to Make Safe Food")
Safety Tips
- Lock cleaners, detergents and pesticides in upper cabinets. Use lower cabinets for safe items, like plastic bowls or cereals. Do you live in an earthquake zone? Locking your cabinets will help prevent glass and other sharp objects from falling out during an earthquake.
- Lock drawers that contain knives and other sharp items
- Use the back burners when cooking and keep hot food and drinks away from edges of tables and counters.
- Use non-slip placemats instead of a table cloth. Placemats are harder for children to grab and pull off the table.
Safety Products
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