Editing Deep fryer (section)

== Fire risks and personal safety  ==

Since cooking foods at high temperatures in order to kill bacteria and pathogens is required, cautionary measures need to be taken into consideration. One of these precautions is the use of water and other solutions around deep fryers because water or ice that meets hot oils is likely to gurgle, splash, and bubble onto nearby surfaces or objects.<ref name=":2"/> In fact, the use of water or ice with hot oil can cause the water to evaporate at that high temperature leading to severe bodily injury or heated explosions.<ref name=":1">{{cite web|url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/deep-fat-frying-and-food-safety/ct_index|title=Deep Fat Frying and Food Safety|website=USDA|archive-url=https://web.archive.org/web/20141129193953/http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/deep-fat-frying-and-food-safety/CT_Index|archive-date=2014-11-29}}</ref> This is commonly referred to as the [[flash point]] and should always be avoided.<ref>{{cite web|url=https://ehs.ucr.edu/safety/recipes/Fryer%20Safety.pdf |title=Fryer Safety and Training |website=UC Riverside Environmental Health & Safety |archive-url=https://web.archive.org/web/20100613092206/https://ehs.ucr.edu/safety/recipes/Fryer%20Safety.pdf |archive-date=2010-06-13}}</ref> It is always best to use a chemical agent like a fire extinguisher or cover the oil with a non-porous object like a metal lid or platter instead of liquids like water.<ref name=":1" /> Another precaution to consider when using a deep fat fryer to make sure that the oil does not overflow when food items are placed into the fryer and that the food item can be completely submerged to ensure even cooking, especially for large objects like a turkey.<ref name=":1" /> If the oil meets flames, from stove top burners and other sources, the results can be life-threatening like heated or gaseous oils that can explode nearby workstations while causing wall and ceiling fires.<ref name="Deep Fryers"/> Another factor that can cause oil fires is the environment surrounding the deep fryer such as keeping the work area clear of objects and placing hot oil containers/fryers on smooth surfaces so that they do not spill.<ref name=":2">{{cite web|url=https://www.osha.gov/SLTC/youth/restaurant/cooking.html|title=Young Worker Safety in Restaurants|website=OSHA}}</ref> Furthermore, carbon monoxide can be created from deep-frying and little ventilation/air flow can cause people in the area to be poisoned, which is especially dangerous, so carbon monoxide detectors should be maintained in working order.<ref name=":2" />