2. Safety in the Kitchen 9

3. Objective
Summarize the roles of government, employers, and employees in creating a safe workplace.

4. 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

5. 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

6. Objective
Explain how the professional culinary uniform promotes safety.

7. Dress for Safety The modern chef uniform includes
chef jacket and pants
apron
footwear

8. 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

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

10. Footwear Footwear needs to be solid, well constructed, and comfortable
should have nonslip soles
never includes open-toed shoes or sandals

11. 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

12. Objective
Recall common kitchen injuries and summarize steps to prevent or respond to accidents in the kitchen.

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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

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

22. 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

23. Heat Exhaustion Serious heat exhaustion can lead to heatstroke
Heatstroke is potentially life threatening and requires immediate medical attention

24. 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

25. 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

26. 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

27. 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

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

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

30. 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)

31. Objective
Implement basic fire prevention and safety practices.

32. 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

33. 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

34. 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

35. 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 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

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

37. 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

38. 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

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

40. 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

41. 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

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

43. 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

44. Objective
Recognize content to include in an emergency readiness plan.

45. 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

46. 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

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

48. 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

49. 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

50. 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

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

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

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