Thanksgiving Safety Toolbox Talk

| |
CPWR - The Center for Construction Research and Training

Summary Statement

This toolbox talk covers home safety during the Thanksgiving Holiday, highlighting steps to take to lower the risks of fire and food poisoning. The original flyer was created by ACTA Safety.

Courtesy ACTA Safety (Arizona Construction Training Alliance)


___ / ___ / ___

Job Site:






On what day of the year do more fires start than any other day?

More home cooking fires occur on Thanksgiving than any other day of the year, according to the National Fire Protection Association (NFPA). During Thanksgiving, it is common for firefighters across the country to respond to nearly three times the amount of house fires than the daily average.

How can we prevent fires, according to the NFPA?

  • Keep anything that can catch fire such as oven mitts, wooden utensils, food packaging, towels or curtains away from the stovetop.
  • Always stay in the kitchen while frying, grilling, or broiling food. If you have to leave the kitchen for even a short period of time, turn off the stove.
  • When simmering, baking, roasting, or boiling food, check it regularly; remain in the home while food is cooking, and use a timer to remind you that you are cooking.

What should you do if a cooking fire breaks out?

  • Just get out! When you leave, close the door behind you to help contain the fire.
  • Call 9-1-1 or the local emergency number after you leave.
  • If you try to fight the fire, be sure others are getting out and you have a clear path (to your way out of the home and someone has called the fire department).
  • Keep a lid nearby when cooking to smother small grease fires. Smother the fire by sliding the lid over the pan and turn off the stovetop. Leave the pan covered until it is completely cooled
  • For an oven fire, turn off the heat and keep the door closed.

What steps can you take to prevent food poisoning?

  • Handle food carefully. Wash hands, dishes, utensils and surfaces before and after handling food.
  • Cook carefully. The most common cause of food poisoning is salmonella, which can only be destroyed by cooking foods thoroughly and at a temperature above 140°F.
  • Thaw turkeys inside the refrigerator. Although it is safe to thaw a turkey in its original plastic packaging, transfer it to plastic wrap or foil after two days.
  • Do not stuff a turkey in advance and then refrigerate it, as this can encourage bacteria growth. Remove stuffing before refrigerating leftovers.