Types of burns:
(1) fire
(2) contact with a hot surface
(3) contact with boiling water or hot fat
Risk factors for being involved in a fire while cooking:
(1) presence of open flame
(2) loose clothing
(3) flammable clothing
(4) reaching over the stove
(5) use of hot fat or oil, especially with deep frying
(6) being intoxicated
(7) poor eyesight
(8) absent mindedness
(9) leaving stove unattended
Contact with a hot surface:
(1) exposed skin or inadequate skin covering
(2) accident (dropping a hot pan or slipping on the floor)
(3) contact with a hot oven door (see above)
Contact with boiling water or hot fat:
(1) accident (dropping or knocking over a pot)
(2) splatter
Groups at risk:
(1) The elderly are at high risk for being burned because of poor eyesight and physical disability. They are also at more likely to have complications if burned.
(2) Young children and adolescents.
(3) The physically disabled.
The risk of being burned can be reduced by:
(1) having a fire extinguisher available
(2) turning off flames when not in use
(3) having suitable personal protective equipment
(4) not doing stupid things
