The kitchen might well be the heart of the home, but it can also be a danger zone. From careless knife handling to improper food storage, there are a number of easily avoidable mistakes that people commonly make in the kitchen, many of which can lead to injuries or illnesses. Here we reveal the 37 most common dangerous kitchen errors – counting down to the most serious of all – and offer practical tips on how to avoid them.
Click or scroll through our gallery to discover the dangerous kitchen mistakes most people make all the time.
The following information and advice has been sourced from reputable organisations, including the British Food Standards Agency, the US National Fire Protection Association, the North Wales Fire and Rescue Service and the US Consumer Product Safety Commission.
Broken cookware is a top cause of injury in commercial kitchens, so there’s no reason why you shouldn’t take precautions in your home kitchen. Glassware is especially susceptible to shattering while being handled, particularly when it’s exposed to extreme temperature fluctuations. With that in mind, never pour hot liquids into cold glassware (or vice versa), always allow glassware to cool gradually before exposing it to temperature changes, and frequently inspect cookware for cracks, discarding items when necessary.
Forgetting to rotate your dry ingredients can lead to expired or spoiled food – even in a cool, dry place, food stored for a long time is susceptible to pests like flour mites and weevils. The solution is simple: follow the ‘First-In, First-Out’ (FIFO) rule, using older items first. Place new items at the back, so that older items closest to their use-by date are at the front. This might seem like a constant shuffle, but you'll minimise wastage, and you won't put yourself or others at risk by serving food that’s past its best.
While it can be tempting to grab multiple packets of your favourite meat slices or extra vegetables when they’re on special offer, it’s worth remembering how much space you actually have in your refrigerator at home. Cramming your fridge full of food isn’t a good idea; this can raise the appliance’s overall temperature and cause bacteria to grow more rapidly, putting you at risk of food poisoning.
Microwaving liquids for too long can lead to what’s known as superheating, which can cause liquids to spontaneously boil over when disturbed. This tends to occur with smooth containers and prolonged heating and can lead to severe burns or a damaged microwave. To prevent this, heat liquids in short bursts, stirring at intervals, and use a non-metallic utensil like a wooden spoon to help bubbles form. Avoid standing too close to the hot container and let it sit briefly before handling.
Nobody likes it when oozy cheese drips off a pizza into the oven, but laying down a bed of aluminium foil at the bottom of the appliance isn’t the solution – in fact, it’s rather dangerous. You could be covering up the oven’s vents, causing air flow issues and disturbing the heat distribution. Alternatively, place a baking sheet under pizza (or whatever food you’re cooking) to avoid any spillages and burning smells.
Spilled food is a common kitchen hazard that can cause slips and burns. Keeping plates and cooking vessels on a flat surface is the number one way to reduce the risk of this happening. You should also avoid setting items like pans near the edge of countertops where they can tip over – and turn all pot handles inwards, so they don’t hang over the front of the stove. Also remember to keep a lid on pots and pans when transporting them to create a barrier against spills caused by bumps or sudden movements.
While it may look beautiful, glass cookware can shatter when exposed to extreme heat, open flames or temperature fluctuations, posing a significant safety hazard in the kitchen. The US Consumer Product Safety Commission estimates that over the course of a decade, nearly 12,000 people were injured by glass bakeware. Always establish what your glass cookware is specifically designed for (is it safe for the stovetop or purely for oven use?) to avoid accidents and potential injuries.
When you’re busy vigorously whisking ingredients in a mixing bowl or cutting through a tough vegetable on a chopping board, you’re at risk of injury if the bowl or board isn’t secured in place. This is especially important for chopping boards – if the board slips while you’re using a knife, there could be serious repercussions. To prevent slipping, place a damp cloth or silicone mat under the kitchen item to keep it stable, or consider buying non-slip feet for your chopping board.
How you use your refrigerator can determine how long your food lasts – and if you’re storing food at the wrong temperature, you could be putting yourself at risk of foodborne illnesses. The ideal temperature in a fridge is between 0°C (32°F) and 5°C (41°F); any higher than this, and bacteria can begin growing and multiplying quickly. Most modern refrigerators have a built-in temperature gauge but, if yours doesn’t, it’s worth investing in a small thermometer to regularly check that it’s set at the correct temperature.
Microwaving plastic can cause harmful chemicals to be released into food. Heat speeds up hydrolysis – the process by which water molecules can essentially break chemical bonds apart – which can cause microplastics and chemical additives to leach into the food. The health impacts of high exposure to microplastics (and all the chemicals added to plastic) are still unclear, but the potential risks include immune issues, reproductive problems and metabolic disorders. In short, it really is best to only use microwave-safe containers, preferably those made from glass.
Whether you’re making a quick stir-fry or labouring over a slow-cooked sauce, you should never use the same utensils when handling raw and cooked meats. Once your meat has browned off or cooked through, switch to a different spatula to avoid spreading bacteria.
In a recent Canadian study, almost half of the participants reported rarely or never using in-built ventilation devices when baking or cleaning the oven. It's important to be aware of the risks here; poor ventilation in the kitchen can lead to smoke inhalation, carbon monoxide buildup and the inhalation of potentially hazardous chemicals released when cooking at high temperatures. To maintain good air quality and safety in your home, always turn on the extractor fan when cooking on the stove and open windows as soon as it starts to get smoky.
While we all love our pets, it’s best to think about basic hygiene when it comes to having them in the kitchen while you cook. Avoid stroking them while you’re prepping food, don’t let them lick the spatula clean, and definitely stop them from roaming across the counter throughout the day.
The majority of head injuries in the kitchen occur when people attempt to access heavy items like cast iron pans, large appliances or stock pots from high, overhanging shelves or tight, confined places. To reduce the chances of injury in your kitchen, store hefty items on lower shelves, where they’re easier to get hold of and less likely to cause harm.
Reusing leftovers is key to minimising food waste, but that extra food does need to be treated in the right way to guard against illness. While many people tend to think it’s safer to eat food that has been gradually cooled to room temperature before refrigerating, this is actually not the case. Hot food should be cooled down as quickly as possible to prevent bacterial growth; the best approach is to divide it into smaller portions and refrigerate promptly. Similarly, always store food in airtight lidded containers for maximum longevity.
Non-stick cookware, while useful, can be dangerous if overheated. The non-stick coating can break down at temperatures above 260°C (500°F), which releases toxic chemicals into the food and can cause polymer fume fever, also known as Teflon flu. Extreme overheating (above 390°C/730°F) may cause more serious health issues. To prevent this, only cook at medium or low heat when using non-stick pans, never preheat an empty pan, and regularly inspect and replace damaged or scratched non-stick cookware.
Using metal utensils and abrasive cleaners on non-stick pans can damage their surface and release harmful chemicals into your food. Studies suggest that 99% of Europeans have these chemicals, known as PFAS, in their bodies. High concentrations of PFAS may exacerbate the risk of health issues including hormonal imbalances, cardiovascular disease and cancer. Only use wooden or silicone utensils with non-stick cookware, replace damaged or scratched cookware and clean it with mild detergents and soft sponges.
Bare feet are as vulnerable to kitchen injuries as your bare hands. Spilled liquids can cause slips and burns, falling objects can cause broken bones and dropped knives can result in serious cuts. To mitigate the risks, wear closed-toe shoes that are ideally water and slip resistant, so that you’re also protected from wet, slippy floors.
As a general rule, raw meat, poultry and fish should be kept sealed and stored on the bottom shelf of the refrigerator – and always away from ready-to-eat foods. Not only is this the coldest part of the fridge, but it will help to prevent any cross-contamination; no one wants meat juices trickling onto their other fresh produce.
Leaving knives out on kitchen counters or shoving them haphazardly into drawers can cause accidental injuries. A National Accident Helpline survey of 2,000 UK residents found that almost half of those surveyed had previously injured themselves when using kitchen knives. It’s crucial to store them properly: use a knife block, magnetic strip, or individual knife sleeves to keep the sharp blades safe. Leaving knives in the sink is also highly dangerous – wash your knives immediately and put them away safely.
Thawing meat at room temperature can lead to bacterial growth – and, ultimately, foodborne illnesses. When frozen food gets warmer than 4.5°C (40°F) or is at room temperature for more than two hours, it’s in what’s referred to as a danger zone, where bacteria multiply quickly. Instead, thaw meat in the fridge overnight or microwave according to the manufacturer's defrost setting and instructions. You can also thaw meat in cold water, but make sure to change the water every 30 minutes to keep it from reaching room temperature.
A dirty extractor hood filter can reduce ventilation efficiency and pose a significant fire hazard if it becomes clogged up with oil residue. Research conducted in the UK indicates that almost three quarters of all commercial kitchen fires originate in the ventilation systems of ovens, which shows just how important it is to be vigilant when maintaining your home appliance. To reduce the risk, ensure you regularly clean or replace your cooker’s extractor hood filter.
It may seem like basic food hygiene, but not washing your hands prior to prepping food is one of the most common ways to transfer germs across the kitchen. Wash your hands thoroughly with soap before you start doing anything, and you’ll reduce the spread of bacteria considerably. Likewise, if you’re prepping raw meat or fish, always wash your hands before you move on to something else.
From holding the handle the wrong way to working with a dull blade, there are multiple ways careless knife use can result in serious injuries. In the US alone, over 100,000 people each year sustain knife injuries while preparing food. To prevent accidents, tuck your fingers on the hand holding the food in, keep the knife pointing down when not in use, and always use a sharp knife. Dull knives are more likely to slip, so keep knives sharp by using a honing rod, whetstone or manual sharpener.
Dishwashers are brilliantly convenient, but they do come with their own set of safety concerns. Improperly loading a dishwasher can pose serious risks. Sharp objects like knives and broken glass may cause injuries, particularly if young children are helping to load or unload the dishwasher. To prevent accidents, place knives and sharp utensils in the utensil basket with their points facing down, and make sure everyone is aware of the dangers of handling sharp or broken items.
Using the same towel for different jobs can spread bacteria. For example, drying hands on a dish towel after using the bathroom can transfer pathogens to the towel. If this towel is then used to dry dishes, it can contaminate the dishes, spreading germs and potentially causing illness. A study by Michigan State University found that 89% of the 82 dish towels tested from household kitchens across the US had faecal coliforms. To prevent this, designate specific towels for drying hands, dishes, and cleaning surfaces respectively.
You might think it’s best practice, but washing raw meat like chicken and turkey in the sink could be doing you more harm than good. The Food Standards Agency (FSA) recommends avoiding this, as rinsing raw meat will cause bacteria to splash and spread across your kitchen, utensils and dish cloths. Instead, follow basic food hygiene while preparing raw poultry and ensure you cook it thoroughly to avoid further cross-contamination.
When kitchen space is limited, it can be tempting to store cleaning products near food – however, this can lead to food contamination and poisoning. Annually, 350,000 to 400,000 people in the UK are treated in hospitals because of poisoning from household cleaners. Designate a space for cleaning supplies under the sink, in labelled cabinets with child locks. Alternatively, embrace natural cleaning alternatives like vinegar, baking soda and lemon juice.
Mixing raw meat with ready-to-eat food can cause cross-contamination, meaning that bacteria or other microorganisms are unintentionally transferred from the raw meat to other foods. To keep you and your loved ones safe, always use separate cutting boards and utensils for raw and cooked meats, and clean all kitchen equipment that comes into contact with raw meat thoroughly with hot, soapy water. The Food Standards Agency (FSA) also recommends preparing vegetables and fruit first, followed by raw meat, fish or poultry.
Between 2021 and 2022, the leading cause of fires in UK homes was the misuse of appliances, such as forgetting to unplug items before cleaning them, overloading containers and plugging too many appliances into a single outlet. Always unplug equipment before cleaning, secure loose wires to prevent trip hazards and stop using an appliance immediately if you think it's under excessive strain.
Getting distracted while cooking is another major cause of fires in the kitchen. However, fires aren't the only danger; if you’re not paying attention, you can easily burn yourself on an overheated pan or cut yourself with a knife. From scrolling through social media to talking on the phone, there's a long list of ways you can get side-tracked when cooking – do try to stay focused and avoid multitasking to ensure maximum safety.
When damp fabrics are exposed to heat, they can produce steam that may lead to severe burns. Oven gloves are designed to be poor conductors of heat, so keeping them clean and dry ensures they work properly. Similarly, a wet towel can transfer heat and cause burns. To prevent this, use dry, heat-resistant towels or pot holders when handling hot pans, and use a lid when boiling liquids to reduce splashes on yourself and your towels.
Handling electrical appliances with wet hands can result in electric shocks, which not only cause pain, but could pose a fire risk and ultimately be life-threatening. Always ensure your hands are thoroughly dry before using any electrical appliance and double-check that appliances are turned off after use. Regularly check your appliances for cracks, exposed wires or degrading parts to keep them working safely and smoothly.
Cooking in loose clothing or with untied hair can cause serious injuries; both material and/or hair can get caught in appliances or catch fire if you're cooking over an open flame. To prevent these issues, wear fitted, non-flammable clothing (think natural cotton over synthetics), secure loose garments with an apron and always tie hair up. Additionally, use long-handled utensils and avoid reaching over open flames.
Unattended kitchen equipment is a factor in over a quarter (29%) of all reported home cooking fires in America and the second leading cause in home fire deaths. Always stay in the kitchen while cooking and don’t allow yourself to become distracted while doing so. Store potentially flammable items, such as oven gloves, wooden utensils, food packaging and dish towels, a safe distance from the oven – and if you need to step away from the stove, always use a timer to remind you to check back frequently.
In the US, more than half of home cooking fires start when cooking materials ignite. Despite what you may think, pouring water on a grease fire (a fire that involve fats, oils or grease) causes it to spread, rather than subside. Instead, smother the fire with a lid or baking tray or use a wet chemical fire extinguisher. For small fires, drape a water-soaked towel over the pan to put out the flames.
A fire extinguisher is your first defence against kitchen fires, which are the leading cause of home fires in the US. Having the right fire extinguisher readily available is crucial for containing the fire before it spreads, so always have one in your kitchen and know how to use it. Automatic extinguishing systems (AES) are also highly efficient and well worth considering; in the US between 2017 and 2021, 12% of kitchens that experienced kitchen fires had these systems fitted and only 1% of fire deaths occurred in these homes.
Now learn about the foods that should never be kept in the fridge
Last updated by Lottie Woodrow.