From: Ernest Lippert <ernielippert**At_Symbol_Here**TOAST.NET>
Subject: [DCHAS-L] Home kitchen safety
Date: Thu, 20 Aug 2020 11:33:53 -0400
Reply-To: ernielippert**At_Symbol_Here**toast.net
Message-ID: 3c498d42c2ae4ae9a41526d131e9f9d0**At_Symbol_Here**toast.net


Recent discussions prompt me to ask how  various members of this community addresses kitchen safety at home. There are lots of problems: sharp instruments, hot surfaces, possible spattering, pinch-points, flammable hot oils, and lachrymators to name a few. And how about the possibility of biological contamination? Just thought I'd bring this up and see what kind of discussion might ensue. Remember, doesn't safety start at home?
Ernest Lippert, Ph.D.
 
 
--- For more information about the DCHAS-L e-mail list, contact the Divisional membership chair at membership**At_Symbol_Here**dchas.org Follow us on Twitter **At_Symbol_Here**acsdchas

Previous post   |  Top of Page   |   Next post



The content of this page reflects the personal opinion(s) of the author(s) only, not the American Chemical Society, ILPI, Safety Emporium, or any other party. Use of any information on this page is at the reader's own risk. Unauthorized reproduction of these materials is prohibited. Send questions/comments about the archive to secretary@dchas.org.
The maintenance and hosting of the DCHAS-L archive is provided through the generous support of Safety Emporium.