Kitchen Safety Safety Awareness For Everyone from Cove Risk Services Association Members Workers’ Compensation Trust Safety Awareness For Everyone from Cove Risk Services

This overview will… Identify the most common injuries in kitchens Identify the hazards most likely to cause injuries Provide ideas for reducing the hazards and preventing injuries Provide additional resources so that you can obtain more information

Affected employees The major occupations in kitchens are: Cooks, kitchen workers, other food prep workers Waiters, waitresses, and their assistants Managers, supervisors, owners Other occupations are Food and beverage workers Dish washers, janitors and cleaners Cashiers and bartenders

Classifications of Kitchen Hazards Kitchen accidents lead to injuries that could be prevented by not taking shortcuts. Kitchen hazards are conditions that lead to accidental injuries.

Kitchen Hazards Cuts and lacerations Slips, Trips and Falls Burns Some of the most common types of injuries are: Cuts and lacerations Slips, Trips and Falls Burns Material Handling – Lifting Chemicals (cleaning supplies) Electrical 5

Cuts: Guidelines for Prevention Keeps knives sharp. Sharp knives make clear, safe cuts. A person is less likely to cut themselves with a sharp knife. Stabilize food to be cut using proper technique. Use the correct knife for the job. For example: Carving knives for large jobs, boning knifes to remove meat from the bone and paring knives for slicing small jobs. Wash knives separately. Do not dispose of broken glass or anything else sharp in a trash receptacle, as it could puncture the trash bag, possibly cutting the handler. Dispose into a separate container.

Cuts: Guidelines for Prevention (continued) Never cut toward yourself. Use safe cutting techniques Wear cut resistant gloves (PPE) (However, remember they are cut resistant, not cut proof - injuries can still occur) If the knife falls, step back and let it drop Never use a knife to open cans or pry lids Never put knives under things or in sinks, where they cannot be seen

Meat Slicer Safety Make sure your employees understand and follow the following safety procedures when handling meat slicers: Always use the push guard for pushing food toward the blade Make sure blocks of meat or cheese are not too large for the push guard to hold. If necessary, cut the meat or cheese into smaller pieces so they can be safely used on the slicer Return the blade setting to “zero” when finished using the slicer If anyone interrupts you when using the slicer, stop slicing and respond to the person. Return to slicing only when your full attention is focused on the task at hand

Meat Slicer Safety Practice Safe Slicer Cleaning Procedures Prepare your cleaning and sanitizing solution bucket. Turn the blade to zero. Turn off and unplug the slicer. Use Lock Out/Tag Out procedures, if necessary, to ensure no one will plug in the unit while you are sanitizing it. Put on cut-resistant gloves. Wipe away larger pieces of meat and cheese from the top and bottom of the slicer. Unscrew the blade cover and wipe the plate down all the way to the blade. Move the rag in a circular motion to completely clean the blade. Wipe down the grips and handles. When you clean and break down the slicer for the night, remove the slide and blade cover while wearing cut-resistant gloves. Wash the blade, slide, and blade cover in the sink or dishwasher. Do not leave the cutting blade soaking in the sink where another employee might inadvertently strike an arm or hand against the blade.

Slip, Trip, and Fall Prevention Slippery surfaces are a major cause of accidents in restaurants and kitchens. To reduce the risk of this type of accident: Use non-slip footwear Keep floors free from water or grease Clean floors regularly Clean up spills immediately Put up warning signs around spills or wet floors Consider installing non-slip tiling or other non-slip floor products

Slip, Trip, and Fall Prevention (continued) Use rubber mats in areas where the floors are constantly wet Use slip-resistant waxes on floors Keep floors and stairs free of debris and obstructions Make sure mats and carpet are free of holes and bumps Report poor lighting and replace burned out bulbs as soon as possible Do not leave oven, dishwasher, or cupboard doors open Report or fix hazards immediately Explain all hazards to all affected employees

Slip Resistant Footwear Policy To prevent slips and falls use shoes with: Slip-resistant soles and a good tread Tightly tied laces No leather or smooth soles No strapless sandals No open-toes No platform or high heels No porous fabric such as canvas

Burns and Fires: Hazards Result primarily from: Spilling and splashing of hot fats, oils, and food products Hot beverages Contact with hot surfaces such as stove tops, ovens, grills, pots, pans, and trays Steam

Burns and Fires: Controls Turn off stoves when not in use Assume all pots and metal handles are hot. Touch only when you are sure they are not hot or when wearing proper gloves/mitts Organize your work area to prevent contact with hot objects and flames Keep pot handles away from hot burners Make sure handles of pots and pans do not stick out from counter or stove Use oven mitts that are provided and long gloves for deep ovens. Avoid using pot holders as they do not provide the proper protection Use only recommended temperatures 14

Burns and Fires: Controls (continued) Open hot water and hot liquid faucet slowly to avoid splashes Open lids away from you to allow steam to escape Wear long-sleeved cotton shirts and cotton pants Report any faulty equipment to your supervisor Do not overfill pots, pans, or fryers Do not leave metal spoons in pots while cooking Do not reach over flames or hot surfaces Do not open cookers and steamers while they are under pressure Do not lean over pots of boiling liquids Remember that foods removed from the microwave continue to cook

Material Handling Safe Lifting Manual handling, especially in storage areas, can lead to injuries. Design and organize the workplace to make manual handling easier: Keep loads off the floor Heavier objects should be stored between chest and knuckle height Lighter objects can be stored above chest height Medium weight objects can be stored below knuckle height Use anti-fatigue matting Wear shoes with cushioning

Material Handling Safe Lifting (continued) Provide dollies and other lifting and handling equipment Provide training in manual handling skills Reduce the weight of the load Share the load between two or more persons Split the load into two or more smaller boxes Make more than one trip Keep the work area free of clutter. Cluttered workspaces can cause awkward postures that make handling tasks more difficult Remove trip hazards from the area Eliminate obstacles that workers must reach over

Material Handling Safe Lifting (continued) Stand close to the object that is being lifted with feet approximately shoulder width apart Bend down using legs to get in to squat position Test the items weight prior to the lift (give it a nudge) Use a firm grip under item to be lifted Lift using leg and abdominal muscles – NOT BACK MUSCLES

Material Handling Safe Lifting – Wait Staff Make sure trays are clean and dry Control tray weights Keep plates flat on the tray surface, balance the load and place heavy items in the middle When carrying large trays Use both hands to support and balance the tray KeeCarry most of load over your shoulder to support it p wrists in a neutral position by grasping the outside edge of the tray When carrying small trays Carry the tray with your shoulder, arm, and hand in neutral positions Carry the tray as close to your body as possible, balanced on both your arm and hand

Chemical Safety Pay attention to the labels: Hazard Flammable Potentially dangerous. Flammable Anything that ignites easily or is capable of burning rapidly. Use and Care Instructions Instructions written by manufacturers to inform consumers how to use and care for the product. Caustic Cleaner Household cleaner that may burn or corrode the skin on contact. Poisonous Capable of harming or killing if ingested.

Electrical Issues: Guidelines for Prevention Prevention of shocks: Pull out a cord by the plug, not the cord, so it does not break. Unplug an appliance before washing it. Never operate an appliance with wet hands or while standing in water. Keep floors dry. Keep appliances turned off when they are not in use. Do not play with any switches when you are cleaning an appliance, such as a mixer. Report frayed or otherwise compromised wiring to a manager immediately

After a shock Caring for an employee Do not touch someone who is experiencing an electrical shock. Remove the source of the shock with a nonconductive material, such as wood or plastic.

Summary Accidents don’t just happen Carelessness creates the hazard Hazards contribute to the injury Take action – create a safe environment Report unsafe conditions Eliminate unsafe acts What is our safety goal?

?? Any Questions Safety Awareness For Everyone from Cove Risk Services Association Members Workers’ Compensation Trust Safety Awareness For Everyone from Cove Risk Services