Today's Q & A: Kitchen Safety

This week's Q&A is focused on keeping you safe during the holidays. Thanksgiving is next week. For some, that means more people in the kitchen trying to get a lot dishes prepared. We'll talk safety with Greenville Fire-Rescue Battalion Chief Shannon Terry and ask her some of your questions Thursday morning at 6:40 a.m.

You can submit your questions for Battalion Chief Terry by commenting on this story, or by commenting on the status updates on the Facebook pages of WITN or Heather King, or on Twitter @HeatherKingWITN. You can also offer suggestions for future topics of Today's Q&A through the same means.

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Comments are posted from viewers like you and do not always reflect the views of this station.
  • by Formerly O.L.I. Location: ENC on Nov 15, 2011 at 11:54 AM
    Okay, forgive me folks. I do have another helpful kitchen safety tip: Always keep Aloe Vera Gel next to your kitchen sink. Time is of the essence when you get a burn. I have avoided a couple of would-be nasty burns because I had a bottle handy. Cold water and Aloe Vera can prevent blistering and reduce the pain.
  • by Anonymous on Nov 14, 2011 at 01:31 PM
    Poultry has the highest level of pathogens. After handling raw meat WASH, don't touch other surfaces in the kitchen - including seasoning containers and oven knobs.
  • by Formerly O.L.I. Location: ENC on Nov 14, 2011 at 11:01 AM
    Would like to point out that candles are beautiful, but should only be placed on spot where it will not drip, heat the underneath of a cabinet, lampshade, or ceiling, or get knocked over by guests. They smell wonderful and add great ambiance, but I would suggest enclosed burners like pagodas, or ultimately spray potpourris as alternatives.
  • by Formerly O.L.I. Location: ENC on Nov 14, 2011 at 10:53 AM
    Not a question, but would like to Alert folks that the cheap tin foil roaster pans are not sturdy enough to support those heavy hams/turkeys. They require extra support from a sturdy baking sheet, with at least 1" sides, underneath. I know this from experience. Those pans will collapse under the weight of the food, and can spill extremely hot liquid over hands in an instance. I figured this out recently,while placing a large foil roaster filled with a turkey into the oven, that it was a possibility, so took this precaution and was VERY glad while removing the large, hot, cooked turkey from the oven. Ideally, one of those heavy-duty roaster pans with the rack would solve this problem, and I will be getting one soon!

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