Chapter 7 Safety in the Kitchen

Objective Summarize the roles of government, employers, and employees in creating a safe workplace © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

© Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

Objective Explain how the professional culinary uniform promotes safety © Goodheart-Willcox Co., Inc.

Dress for Safety The modern chef uniform includes chef jacket and pants apron footwear © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

The Apron Protects cooks from spills Can be removed quickly to minimize any burns from spills Should not be used for wiping hands © Goodheart-Willcox Co., Inc.

Footwear Needs to be solid, well constructed, and comfortable Should have nonslip soles Never includes open-toed shoes or sandals © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

Objective Recall common kitchen injuries and summarize steps to prevent or respond to accidents in the kitchen © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

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. © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

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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 © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

Heat Exhaustion Serious heat exhaustion can lead to heatstroke Heatstroke is potentially life threatening and requires immediate medical attention © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

Allergic Reaction Signs of allergic reactions Profuse sweating Hives or skin rash Difficulty breathing Dizziness Swelling Unconsciousness © Goodheart-Willcox Co., Inc.

Objective Implement basic fire prevention and safety practices © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

© Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

Fire Extinguishers Every foodservice operation should have several fire extinguishers in the facility Courtesy of Fox Valley Fire and Safety © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

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 © Goodheart-Willcox Co., Inc.

Fire Inspections All foodservice operations are inspected periodically by the local fire department Fire inspections help reduce the number of kitchen fires © Goodheart-Willcox Co., Inc.