Safety in the Kitchen 9

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 with an employee or customer, a supervisor must be informed and file a report continued

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 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 Aprons protect cooks from spills can be removed quickly to minimize any burns from spills should not be used for wiping hands

Footwear 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 trained in basic first aid and lifesaving techniques 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 Alert a supervisor before applying first aid

Cuts Precautions to reduce the frequency and severity of cuts Practice proper knife cutting skills Carry knives by your side and pointed downward Announce when you are carrying a knife Never leave a knife or sharp object in a dishwashing sink continued

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 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 apply nonslip treads or place removable rubber mats wherever the floor is slippery continued

Falls do not run or push in the kitchen keep aisles clear wear shoes with nonslip soles put ladders and stools away after using them be aware of items such as purses or backpacks that customers place on the floor If a fall does occur, alert a supervisor and call for emergency help when necessary

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 continued

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 continued

Burns Seek medical attention when the burn is larger than two or three inches in diameter is deep or the skin peels becomes infected

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 continued

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 continued

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

Repetitive Motion Injuries Repetitive motion injuries are caused by frequently performing the same action over a long period of time Vary tasks during the workday to prevent repetitive motion injuries

Choking In a choking situation, the American Red Cross recommends the “five-and-five” response Proper training is recommended so you can respond appropriately in an emergency

Allergic Reaction Signs of an allergic reaction include profuse sweating hives or skin rash difficulty breathing dizziness swelling unconsciousness continued

Allergic Reaction Call 9-1-1 to assist someone suffering an allergic reaction If the victim has allergy medication, assist him or her in taking the medication if necessary

Cardiac Arrest Cardiac arrest occurs when the heart stops beating When a victim collapses, quick action must be taken cardiopulmonary resuscitation (CPR) Hands-OnlyTM CPR method automated external defibrillator (AED)

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 continued

Preventing Kitchen Fires Common preventable causes of foodservice fires (continued) Unsteady, loose-fitting candleholders Failure to extinguish candles at closing Unextinguished cigarette butts in the garbage

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 Call 9-1-1 once your safety is assured and if a fire spreads beyond the initial source Even if a fire is brought under control, having the fire department inspect the damage is prudent

Fire Extinguishers Every foodservice operation should have several fire extinguishers in the facility Courtesy of Fox Valley Fire and Safety continued

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 continued

Fire Extinguishers Follow the four-step PASS technique when using a fire extinguisher Pull the pin at the top of the fire extinguisher Aim at the base of the flames Squeeze the trigger Sweep back and forth so the entire base of the fire is covered repeatedly

Kitchen Hood Fire Suppression Systems Kitchen hood fire suppression systems automatically detect and put out fires Courtesy of Fox Valley Fire and Safety continued

Kitchen Hood Fire Suppression Systems If the fire suppression system is engaged, assess the fire and call the fire department, if necessary discard food that has been contaminated by the chemical extinguisher call the health department to inspect the kitchen call a licensed technician to recharge the fire suppression system

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 Inspections All foodservice operations are inspected periodically by the local fire department Fire inspections help reduce the number of kitchen fires

Natural Gas Leak Natural gas can be very dangerous because it is explosive Many stoves and ovens in commercial kitchens rely on natural gas If you smell natural gas, alert a supervisor immediately

Objective Recognize content to include in an emergency readiness plan.

Emergency Readiness Plans Every kitchen should have a readiness plan to address emergencies such as fire loss of power natural disasters Employees must be trained on what to do in case of emergency continued

Emergency Readiness Plans Plans should identify various emergencies that may disrupt the operation include procedures to follow be communicated to staff be practiced during drills be re-evaluated periodically and revised if needed be visibly posted in the kitchen

Review What role does the government play in creating a safe workplace? OSHA defines and enforces safe working conditions continued

Review What can an employer and employee do to keep the workplace safe? The employer should create and maintain a safe workplace Each employee is responsible for practicing safe working habits continued

Review Describe how the professional culinary uniform promotes safety Chef jacket protects arms and upper body from heat and burns; light color to keep cool Pants protect the legs from burns Aprons protect cooks from spills and minimize burns Sturdy, comfortable shoes reduce fatigue and accidents continued

Review List the types of possible kitchen injuries Cuts, puncture wounds, falls, burns, heat exhaustion, back and muscle injuries, repetitive motion injuries, choking, allergic reactions, cardiac arrest continued

Review What should you do if a fire occurs? Assess the severity, ensure your own safety, call 9-1-1 continued

Review What steps should you follow if your clothes catch on fire? Stop, drop, and roll continued

Review What information should an emergency readiness plan include? various emergencies that may disrupt the operation procedures to follow