Kitchens hurt a lot of people. ACC had 73,730 active kitchen injury claims in 2021, the highest in five years. It counted 20,571 injuries while cooking among people aged 65 and over, at least four times more than any other age group.

Most of the risks below are easy to fix once you know they’re there. Keep the National Poisons Centre number, 0800 POISON (0800 764 766), next to the phone, and call 111 if someone is unconscious or struggling to breathe.

Under the sink and in the medicine drawer

1. Dishwasher powder, tablets and pods

Household dishwasher products were made less alkaline in 2007, but the Poisons Centre says they can still cause severe irritation, and some pods look like lollies to small children. If any is swallowed, rinse the mouth, don’t give a drink and call the centre straight away.

2. Oven cleaner, caustic soda and neat bleach

These are corrosive and can burn the skin, eyes and mouth, the Poisons Centre says. Never mix bleach with other cleaners, because the reaction can release toxic gases. Keep every product in its original labelled bottle, and never pour one into a drink bottle or food container.

3. Pills left on the bench

Healthify says thousands of New Zealanders go to hospital every year because of accidental poisoning. Put medicines away straight after each dose, because a packet left on the bench or table is often when it happens, and child-resistant caps only slow children down. The best spot is a high, locked cabinet.

4. Mix-ups in poor light

Mistaken identity is the most common way older people poison themselves, the Poisons Centre says, often by reading a label without glasses or reaching for a bottle that’s been moved. Never take medicines in the dark. If it’s hard to keep track, ask your pharmacist about blister packs.

5. Button batteries

These flat, shiny batteries sit in remote controls, watches, hearing aids and calculators, and they’re a serious risk when grandchildren visit. Safekids Aotearoa says a swallowed battery can burn a hole in as little as two hours, so go straight to the nearest emergency department without waiting for symptoms. Lock spare batteries away, and tape up TV remotes.

At the stove

6. Walking away from the stove

One in four house fires start in the kitchen, and unattended cooking is the leading cause of house fires in New Zealand, says Fire and Emergency. If you have to leave the room, turn the stove off first.

7. Cooking after a drink

Fire and Emergency says alcohol is involved in half of all fatal fires. Its advice is to skip the frying pan after drinking or after medicine that makes you sleepy, and use the microwave or get takeaways instead.

8. A pan fire

If a frypan or pot catches fire, slide the lid or a chopping board over it to starve the flames of oxygen. Never throw water on it or try to carry it outside, Fire and Emergency says. For an oven fire, turn off the power or gas.

9. Scalds

Burns from boiling water are another big kitchen danger. Fire and Emergency’s advice is to keep jugs, kettles and teapots back from the edge of the bench, turn pot handles so they don’t stick out, and use the back elements when you can.

10. Knives and spills

Cuts and puncture wounds made up just over 19,000 of ACC’s kitchen claims in 2021. “A blunt knife is actually more dangerous,” says former chef Martin Bosley, who shared his kitchen safety tips with ACC. Bosley also suggests a wet towel under the chopping board to stop it sliding, and mopping up spills straight away.

11. A smell of gas

If you smell gas, don’t flick any switches, because a spark could ignite it, and keep flames and your mobile phone away, says WorkSafe. Turn off the supply at the meter or LPG cylinder and open the doors and windows. If the smell doesn’t clear, go outside.

12. Carbon monoxide from a faulty hob

A gas stove that isn’t working properly can give off carbon monoxide, which has no taste or smell. The Poisons Centre says yellow, flickering flames instead of a steady blue are a warning sign, and symptoms include headaches, nausea, dizziness and confusion. Never use the stove to heat the room, or bring an outdoor gas or charcoal cooker inside.

In the fridge and the pantry

13. Leftover rice

Uncooked rice can carry bacterial spores that survive cooking, then produce a toxin that reheating won’t destroy, says MPI. Get leftovers into the fridge within two hours, in small containers so they cool quickly, and eat rice dishes within two days.

14. Frozen berries

Frozen berries can carry hepatitis A and norovirus, and washing them won’t remove the risk, MPI says. Bring them to the boil, or heat them above 85°C for at least a minute, before using them in smoothies or desserts. That matters most for older people with health conditions.

15. Raw flour

Licking the spoon is a hard habit to break. The UK’s Food Standards Agency says flour isn’t usually treated to kill food poisoning bacteria, so it advises against tasting raw dough or batter, and says older people should take extra care.

None of these fixes costs much. A high cupboard, a lid within reach of the stove and the Poisons Centre number by the phone cover a good part of this list.