There are a number of obvious, general rules that apply to all items within the kitchen, these are...

• Unless trained, don't use it
• Use a device, item, utensil for its use and its use only.
• Once used, clean and return it to where you found it.
• If there is a hazard, make sure others are made aware of it.

More specifically, there are rules for certain items used in the kitchen which are more hazardous than others.

Gas, Steam & Electrical Appliances - Use every appliance as directed by the manufacturer. Ensure before and after that it is clean and make sure when cleaning that the device it is not plugged in. Never interfere with an appliance when in use and broken or damaged appliances should always be correctly disposed of. Given the busy kitchen environment and the fact that liquids are in use, extension leads should be prohibited in the kitchen. Don't use appliances with wet hands.

Knives - Ensure knives are sharp; a blunt knife is dangerous as it doesn't behave as expected.  While handling knives, always cut away or position the knife away from the body and use a chopping board. Don't use knives with wet or greasy hands. Store, clean and sharpen knives as directed by the manufacturer and never leave knives in sinks or unexpected places.

Chemicals - Always read the label and keep contents within the correct containers; labelling is key.  Always store chemicals away from food items and in a storeroom. Wear protective clothing and gloves when handling them.

General - When leaving a kitchen it is important to ensure that all cooking pots and pans are removed from the stove and stored. All burners should be turned off immediately after use but it is always worth checking, just in case. The correct type of fire extinguisher(s) should be easily found within the kitchen environment.