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Practice care during National Soup Month

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By Lisa Braxton

January is National Soup Month, a time when the joys of this hearty comfort food are celebrated. Restaurants are serving everything from thick and creamy concoctions, to water-based broth or consommé, to vegetable-laden chili as theirsoup of the day.

Churches and organizations are sponsoringsoup swapsin which everyone goes home with a soup different from the one they brought to the gathering. I’m sure on somebody’s menu my all-time favorite, chickarina, is among them.

As we celebrate soup, let’s do so with care. Prepackaged microwavable soups are a frequent cause of scald burn injuries–especially noodle soups–because they can easily tip over, spilling hot liquid and noodles and potentially causing devastating injuries.

NFPA’s Scald Prevention Safety Tips sheet offers precautions about soup, and the handling of other hot liquids, as well as tips on burn treatment.

Source:: NFPA – Safety Information


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