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HOME COOKING FIRES PEAK ON THANKSGIVING DAY

Home cooking fires are three times more likely to occur on Thanksgiving than on any other day of the year. Public safety officials are reminding Hoosiers that it’s imperative to keep safety in mind as they prepare Thanksgiving meals.

“Thanksgiving is a holiday of feasting, but it’s also a day of intense cooking, when stovetops and ovens are working overtime,” said James Greeson, Indiana State Fire Marshal and Director of the Indiana Department of Homeland Security Fire and Building Safety Division. “Sadly, it only takes a few minutes to go from routine to disaster.”

Some Hoosiers may attempt to vary the traditional turkey entrée this year by using a turkey fryer or “grilling” the turkey outside in a trash can. If having fried or “trash can grilled” turkey is a must this Thanksgiving, use caution when preparing your bird.

Trash can grilling involves placing the turkey under an overturned trash can and heaping burning coals around and on top of the can. While this method of turkey preparation offers a much safer alternative to deep frying, it’s important to remember a few safety precautions.

Trash can grilling safety
• Never attempt to trash can grill on a wooden deck or in a garage.
• Keep a bucket of water or fire extinguisher handy in case you need to extinguish the coals. (Remember, NEVER attempt to extinguish a grease fire, such as a deep fryer fire, with water.)
• Clear a three foot ring around the area where you will be cooking to avoid inadvertently catching any leaves, dry grass or other debris on fire.
• Use protective gloves when handling the hot trash can and coals.
• Never leave a hot trash can or coals unattended where children or pets could come in contact with them.
• When you have finished grilling, leave the coals and trash can in a safe place to cool

For a smaller environmental impact, the Indiana Department of Environmental Management (IDEM) recommends using a charcoal chimney instead of lighter fluid to start the charcoal.

Health Safety Tips

State health officials recommend all poultry and other meat be cooked in food-grade cookware. However, Hoosiers who plan to cook their holiday turkey outdoors this Thanksgiving should keep the following precautions in mind:
• Metal trash cans are not intended to be in contact with food and are most likely not food-grade quality. Look for the National Sanitation Foundation (NSF) symbol (or other certifying organization) and food-grade rating before purchasing for cooking use.
• Elements such as dust, wind, rain, and even dander or hair from animals is a potential concern when cooking outdoors. Keep the turkey covered and protected from the elements as much as possible.
• Poultry must be cooked to 180 degrees Fahrenheit to be safe to eat. Anytime you cook poultry, use a food thermometer to ensure it has been cooked to a safe temperature. The appearance of being cooked is not always an accurate indication of whether the turkey is safe to be consumed.
• Beware of cross contamination between the handling of the raw turkey to any utensils or hands touching the finished turkey. Use separate utensils for different parts of the cooking process, or thoroughly wash utensils with hot water and soap between uses.
• Never use treated-wood for cooking outdoors or as a post for supporting the turkey.

To learn more about NSF food-grade ratings, visit www.nsf.org.

Deep fryer safety

The deep-frying process requires that up to five gallons of oil be heated before placing the turkey into the device. Tests have shown that a number of available turkey fryers are not sturdy and can easily tip over, allowing hot oil to spill, creating a serious risk of fire or scalding. Some fryers are also prone to overheating which can lead to hot oil splattering outside the fryer.

• If are going to prepare the turkey by deep frying or grilling conduct the cooking outside on a level surface several feet from any building.
• Never use turkey fryers on wooden decks, balconies or inside garages.
• Make sure the fryers are used on a flat surface to reduce accidental tipping.
• Never leave the fryer unattended.
• Don't over fill the fryer with oil. Follow the manufacturer's instructions to determine the proper amount of oil to use.
• Make sure the turkey is completely thawed and dry before placing it in the fryer.
• Cover bare skin when adding or removing food.
• If oil begins to smoke, immediately turn off the flame.
• If a fire occurs, immediately call 911.
• Do NOT attempt to extinguish the fire with water. This will make the fire worse. Only attempt to extinguish a turkey fryer fire with a fire extinguisher.
• Never allow small children in an area when turkey deep frying is occurring.

Dumping used oil down sewer and storm water drains can impact waste water treatment plants and local waterbodies. Instead, IDEM recommends disposing of used cooking oil properly by contacting your local Solid Waste Management District at www.recycle.IN.gov.

General Cooking Safety

The National Fire Protection Association (NFPA) studies show cooking fires are the number one cause of home fires and home fire injuries. Hundreds of Americans are killed each year due to home cooking fires and thousands more are injured. Cooking fires also cause roughly half a billion dollars in direct property damage to the homes and the belongings inside.

It can be easy to get wrapped up in entertaining guests, but it is important to remember to stay in the kitchen and monitor meal preparation closely as most cooking fires start because cooking has been left unattended.

Safety in the kitchen
• Stay in the kitchen when you are cooking on the stove.
• If you must leave the kitchen for even a short period of time, turn off the stove.
• Remain in the home while food is cooking and use a timer to remind you that the stove or oven is on.
• Keep in mind that you should avoid wearing loose clothing or dangling sleeves while cooking. Loose clothing can catch fire if it comes in contact with a gas flame or electric burner.
• Keep anything that can catch fire—pot holders, oven mitts, wooden utensils, paper or plastic bags, food packaging, towels or curtains—away from your stove top.
• Clean up food and grease from burners.

Child safe cooking
• Keep kids away from cooking areas by enforcing a "kid-free zone" of 3 feet (1 meter) around the stove.
• If you have young children, use the stove's back burners whenever possible, and turn pot handles inward to reduce the risk that pots with hot contents will be knocked over.
• Never hold a small child while cooking.