Fire department offers tips for cooking safety

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November 26, 2008

John Oxford The Moultrie Observer Wed Nov 26, 2008, 04:26 PM EST

MOULTRIE — As families come together and celebrate Thanksgiving, they’ll enjoy the traditional holiday meal. At least, they will so long as they follow safety precautions to prevent a fire.

Moultrie Fire Department’s Fire Marshal Capt. Lavon Cooper said statistics show there are three times more cooking-related fires on Thanksgiving Day than on any other day. Across the country, there were 1,400 structure fires on Thanksgiving Day in 2006, which is more than three times the average number on any other day.

None of those fires were reported in Moultrie; MFD records show firefighters have responded to only one fire call within the last two years around Thanksgiving. Even so, Cooper said there are basic safety precautions to follow to prevent a cooking fire, the leading cause of house fires, from starting on Thanksgiving Day or any other day.

The most important safety precaution is to never leave frying, grilling or broiling food or the cooking area unattended, Cooper said. Food being cooked that is left unattended can quickly overheat and catch fire, which can then spread to anything in the immediate area.

Should a person cooking have to leave the kitchen, the National Fire Protection Association (NFPA) recommends turning off the stove or other cooking device before leaving. A person should also be alert while cooking to be able to react quickly in case a fire does ignite.

Other NFPA safety tips while cooking are:

• If simmering, baking, roasting or boiling food, check it regularly, remain in the home while food is cooking, and use a timer to remind you that you’re cooking.

• If you have a cooking fire and are in doubt, just get out and call the fire department.

• Always keep an oven mitt and pan lid nearby when cooking. If a small grease fire starts, slide the lid over the pan to smother the flame. Turn off the burner, and leave the pan covered until it is completely cool.

In addition, the NFPA discourages the residential use of turkey fryers because they pose an enormous risk of injury. Outdoor fryers heat gallons of cooking oil to very high temperatures to cook the turkey. The risk of this oil being spilled is significant, and the injuries resulting can be severe.

The fryers are often bumped or tipped over when the turkey is put in or taken out, presenting a greater risk for the oil to splash or spill. Outdoor fryers that come with a stand pose the greatest risk of tipping. The oil is heated to such a high temperature for frying that even the vapors could ignite, resulting in a fire.

If using a turkey fryer during rain or snow, the risk of injury is increased. When rain or snow hits the hot oil, the oil can splash or turn to steam, which can cause burns.

Numerous fires have ignited when fryers were moved indoors or into a garage to keep the appliance out of the rain. Moving the turkey from the fryer to a serving plate presents another chance of contact with hot oil. They recommend using oil-free turkey fryer or refrain from their use at all.

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