I was the blood-borne pathogens safety officer for my department when I was teaching in North Carolina. I was responsible for keeping students, faculty, and staff safe from sharp objects and body fluids used in our research studies. As part of my duties, I went on “toe patrol” in the labs to make sure students were wearing closed-toe, closed heel shoes. In my current position, I work with physicians and nurses to assure the safety of patients undergoing heart and vascular surgeries.
Unfortunately, my career focus on safety doesn’t always extend to my home kitchen. Last night I was roasting some eggplant and peppers for a gathering of the usual Friday Night Follies crowd. The eggplant was taking longer to soften than I’d hoped. I inadvertently touched the top of the oven opening with my right arm, leaving a small first-degree burn. Then I accidentally knocked a knife off the counter. The blade caught the side of my sandal-clad foot, leaving a small cut that bled profusely. I stood, stork-like, trying to stop the bleeding until Julian came and bandaged me up.
A few recommendations based on sad experience:
- Pay attention. Don’t be distracted by other things. Focus on the task.
- Respect the knives. Make sure the handles aren’t hanging off the edge of the counter to keep you from bumping them on the floor.
- Respect your fingers. Keep the ones on your non-dominant hand curled under as you chop vegetables. Be careful hand-washing your knives.
- And maybe wear shoes in the kitchen.
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