1. Bellwork What does CPR stand for? 9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

2. Kitchen Safety: Accidents & Injuries
Culinary Arts
Kitchen Safety: Accidents & Injuries
9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

3. Identify as many kitchen safety hazards as possible.
Students will have three minutes to identify the hazards. Explain that while the image shown may be in the home, these are also common safety hazards in the food service industry. In today’s lesson, students will learn about the hazards and measures to take in order to prevent these hazards.

4. Terminology
Abrasion: A scrape, minor cut where the skin is rubbed off without a penetrating cut. May be shallow with no bleeding.
Laceration: A cut or tear in the skin that can be deep with flowing blood.
Avulsion: A portion of the skin or a digit that is partially torn or cut from the body.
Puncture: A wound when the skin is pierced with a pointed object that creates a deep hole in the skin.
Scald: A type of burn injury caused by hot liquids or gases.
9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

5. Despite the frequency of workplace accidents, they can be _________.
Food Service Hazards
Workplace accidents cost the foodservice industry over ______ per year.
_____, poor kitchen design, and minimal _______ all contribute to these accidents.
Despite the frequency of workplace accidents, they can be _________.
9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

6. Despite the frequency of workplace accidents, they can be controlled.
Food Service Hazards
Workplace accidents cost the foodservice industry over $48 billion per year.
Fatigue, poor kitchen design, and minimal training all contribute to these accidents.
Despite the frequency of workplace accidents, they can be controlled.
9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

7. Personal Injuries
What possible injuries can occur in a kitchen foodservice workplace.
9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

8. Cleaning Kitchen Equipment
What type of equipment would a food service worker need to clean?
What hazards could occur when cleaning kitchen equipment?
What precautions need to be taken to prevent injuries while cleaning kitchen equipment?
9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

9. Kitchen Equipment
What type of equipment would a food service worker use and need to clean?
Stoves, Mixers, Steamers, Slicers, Grinders, Dish Machines, Grills, Fryers, Knives
9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

10. Kitchen Equipment
What hazards could occur when using or cleaning kitchen equipment?
Slips & Trips
Cuts
Back Strain
Burns and Scalds
9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

11. What precautions need to be taken to prevent slips and trips?
Clean spills immediately
Wear slip proof, close-toed, supportive shoes.
Make sure proper matting is covering floors
If liquids are spilled on the floor, they should be mopped up and a wet floor warning sign posted.
Wear slip proof, close-toed, supportive shoes.
Shoes should have cushioned insteps and slip-resistant soles
Make sure proper matting is covering floors- non-slip floor mats ensure that spills don’t become slips
9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

12. What precautions need to be taken to prevent cuts?
Use mesh gloves when cutting or using sharp knives or working near blades.
Knife safety will be reviewed in depth during the knife skills unit
9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

13. What precautions need to be taken to prevent strains?
Comfortable, supportive shoes
Moving and stretching frequently and rotating tasks
Keep frequently used items closest to them and store seldom used items further away.
Proper lifting techniques
Comfortable, supportive shoes are essential for kitchen workers due to long periods of standing.
Moving and stretching frequently and rotating tasks can help workers avoid static postures and fatigue.
To reduce overreaching, workers should keep their frequently used items closest to them and store seldom used items further away. Proper lifting techniques when moving heavy pots and food items can prevent strains.
9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

14. What precautions need to be taken to prevent burns and scalds?
Be aware of hot surfaces and open flames.
Never leave food unmonitored.
Wear protective clothing
Use caution when removing lids from pans and when removing dishes from dishwasher
Cool cooking equipment and vents before cleaning
. Cooking equipment and vents should be cooled before cleaning them; it is best to clean equipment at the start of a shift.
Fire safety will be covered in depth later in the unit.
Other heat sources include boiling water, steam baths, sinks and dish washers. Reaching over boiling pots and hot water sources can lead to severe burns from steam. When opening pots or steam baths, workers should stand to the side and use the lid as a shield.
To prevent fires, workers should monitor cooking food carefully. Hot grease and oil should never be left unattended. Oils and grease should be cooled before transporting them. Grease traps and grill surfaces should be cleaned frequently and flammable items should not be kept near flames or heat sources. It is important to know and practice emergency procedures, first aid, and how to use a fire extinguisher.
Wearing close-fitting sleeves prevents catching them on pot handles, oven and stove knobs, or dangling them in flames or hot oil. Shoes should have cushioned insteps and slip-resistant soles. Aprons provide an added layer of protection from splashes of hot water or grease. Hand mitts and pot holders should be used when handling hot items
9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

15. Closure: What are the potential hazards for each of the images below
Closure: What are the potential hazards for each of the images below? What safety precautions should be taken to avoid injuries?
9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

16. 9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt

17. 9/11/2018
CUL-KitchenSafety-PowerPoint1.ppt