Chapter 7

Chapter 7

Safety in the Kitchen

© Goodheart-Willcox Co., Inc.

Objective

• Summarize the roles of government, employers, and employees in creating a safe workplace


The Safe Workplace

• The government established the Occupational Safety and Health Administration (OSHA) to ensure that employers train and supervise employees in safe work practices

• When an accident or injury occurs, a supervisor must be informed and accident report forms must be filled out



The Safe Workplace

• An employee’s role in workplace safety includes– being alert and aware while at work– understanding everyday dangers in the

kitchen– taking steps to prevent accidents– knowing what to do in the event of an

accident or emergency– knowing who to contact in an emergency


Objective

• Explain how the professional culinary uniform promotes safety


Dress for Safety

• The modern chef uniform includes– chef jacket and pants– apron– footwear


The Chef Jacket and Pants

• The chef jacket– has long sleeves to protect arms from

splatters of hot grease or intense heat– is double-breasted to protect the chest from

heat– is white to reflect heat

• The pants– protect the legs from burns– are black and white checked to hide stains


The Apron

• Protects cooks from spills

• Can be removed quickly to minimize any burns from spills

• Should not be used for wiping hands


Footwear

• Needs to be solid, well constructed, and comfortable

• Should have nonslip soles

• Never includes open-toed shoes or sandals


Jewelry

• Jewelry does not belong in the kitchen– Rings, necklaces, earrings, and bracelets can

get caught on moving equipment and cause serious injury

– Small pieces of jewelry can fall into food and become a physical hazard


Objective

• Recall common kitchen injuries and summarize steps to prevent or respond to accidents in the kitchen


Kitchen Injuries

• Every professional kitchen should have a supervisor who is familiar with basic first aid

• First-aid kits should be properly stocked and accessible

• Never use anything in the first-aid kit that you have not been trained to use

• Always alert a supervisor before applying first aid

Horseplay

• Includes running, pushing, towel snapping, food throwing, or any other action that is immature and dangerous in a lab situation

• DON’T DO IT• Lab privileges may be revoked.



Cuts

• Precautions to reduce the frequency and severity of cuts– Practice proper knife cutting skills– Knives should be carried by your side and

pointed downward– Announce when you are carrying a knife– Never leave a knife or sharp object in a

dishwashing sink


Cuts

• Precautions (continued)– Never gesture with a knife– Never try to catch a falling knife– Use only sharp knives– Use knives only for appropriate tasks


Puncture Wounds

• Puncture wounds– can be dangerous and may require further

medical treatment– can deposit bacteria deep in the skin where it

is hard to wash, which can lead to infection– must be washed well and an antibacterial

product should be applied• Seek medical attention if the wound is

deep or becomes red and painful


Falls

• Steps to prevent falls– Promptly wipe up spills and display a wet

floor sign until the floor is dry– Clean greasy floors immediately– Do not place items like stockpots or cases of

food on the floor– Do not run or push in the kitchen


Falls

• Steps to prevent falls (continued)– Apply nonslip treads or place removable

rubber mats wherever the floor is slippery– Keep aisles clear– Wear shoes with nonslip soles– Put ladders and stools away after using them



Burns

• Ways to prevent burns– Never use a damp or wet towel as a hot pad– Use a hot pad that is sufficiently thick to

properly protect your hand– Alert the dishwashing staff if you place a hot

pan at a dishwashing station


Burns

• Ways to prevent burns (continued)– Loudly warn others when carrying a hot pan

or liquid through the kitchen– Never attempt to move anything hot that you

cannot comfortably carry or lift– Avoid contact with steam when opening the

door of a steamer or lifting the lid off a pot of boiling liquid


Heat Exhaustion

• Drinking plenty of water is the first step in preventing heat exhaustion

• If a person is experiencing symptoms of heat exhaustion, have them rest in a cool place and alert a supervisor


Heat Exhaustion

• Serious heat exhaustion can lead to heatstroke

• Heatstroke is potentially life threatening and requires immediate medical attention


Back and Muscle Injuries

• Improper lifting can cause back and muscle injuries

• When lifting a heavy object, keep your back straight and bend your knees


Back and Muscle Injuries

• Get assistance when lifting heavy or bulky items

• In the event of a muscle strain, seek medical assistance before continuing to work


Allergic Reaction

• Signs of allergic reactions– Profuse sweating– Hives or skin rash– Difficulty breathing– Dizziness– Swelling– Unconsciousness


Objective

• Implement basic fire prevention and safety practices


Fire Safety

• Foodservice professionals must know how to prevent a fire and what to do if a fire occurs

• Fuel, oxygen, and heat must always be present to produce a fire



Preventing Kitchen Fires

• Common preventable causes of foodservice fires– Improperly cleaned hood ventilation system– Excessive grease buildup on equipment– Failure to turn off all heat sources at closing– Use of damaged or improper size electrical

cords


What to Do If Fire Occurs

• Quickly assess the severity of the fire• Evacuate immediately if the fire is

spreading rapidly or you feel that you are in danger

• Once your safety is assured, call 9-1-1• Even if a fire is brought under control by

foodservice staff, the fire department should still inspect the damage


Fire Extinguishers

• Every foodservice operation should have several fire extinguishers in the facility

Courtesy of Fox Valley Fire and Safety


Fire Extinguishers

• Each type of fire extinguisher is effective against a specific type of fire

• Fire extinguishers must be inspected periodically

• If a fire extinguisher is used, it must be refilled and recharged by a specialist


Fire Extinguishers

• Follow the four-step PASS technique when using a fire extinguisher1. Pull the pin at the top of the fire extinguisher2. Aim at the base of the flames3. Squeeze the trigger4. Sweep back and forth so the entire base of

the fire is covered repeatedly


Clothing on Fire

• If clothing catches on fire, immediately stop, drop, and roll

• Others can assist smothering the flames with a blanket or tablecloth

• Call emergency help immediately if necessary


Fire Evacuation Plans

• Every kitchen should have a fire evacuation plan

• Employees must be trained and the plan posted in the kitchen

• Some restaurants may also have tornado, hurricane, or earthquake evacuation plans


Fire Inspections

• All foodservice operations are inspected periodically by the local fire department

• Fire inspections help reduce the number of kitchen fires

Documents

Chapter 7