1. Major causes of accidents and prevention
Anasia, Ja’Lyiah, Shemaiah, Raegan, Shawn & Josh

2. Personal Protective Clothing
Wearing protective clothing correctly such as gloves, aprons, and uniforms is one way to practice safety in the workplace.
Remove your apron when you leave an area or when your apron becomes dirty.
The types of gloves you should wear depends on the task you have to complete. When cleaning pots you should wear heavy-duty plastic gloves.
Other types of gloves include wire-mesh, uniseal, powder-free, nitrile powder- free, plastic disposable, and vinyl gloves.
Shoes must be sturdy, slip resistant and closed toed shoes.
Back braces may be worn when lifting heavy items to support the lower back.

3. Burns and Scalds
Commercial kitchens also provide many occasions to get burned. To prevent burns and scalds follow these safety tips.
Remove lids by tilting them away from your body to allow steam to escape.
Use dry pot holders or oven mitts.
Turn handles of pots and pans away from the front of the range.
Step aside, while opening oven doors, to avoid the rush of heat.
Ask for help to remove hot containers.

4. Burns and Scalds Continued
Follow manufacturer’s directions for operating hot beverage machines.
Wear gloves and aprons when changing or filtering shortening in fryers.
Keep all cooking surfaces, vent hoods, and other surfaces free of grease.
Keep oven doors closed.
Don’t clean oven until it has cooled.
And ALWAYS keep papers, plastics, and other flammable away from hot cooking areas.

5. Safe Movement of Hot Containers
When transporting large containers full of hot liquids, call out “Hot cart coming through”

6. Preventing Fires
To prevent fires keep workplace clean, practice good work habits, being prepared.
If smoking is permitted in a facility be sure that the contents in the ashtray are extinguished before emptying.
Use precaution around gas appliances.
Store oily rags in proper metal containers.
Make sure all smoke alarms are working.
Store flammable materials away from heat sources.
Keep water away from electrical outlets.
Keep all exits unlocked and accessible from the inside.
Clean range, oven hoods, and filters regularly.

7. Types of Fires and Fire Extinguisher to use
Class A consist of wood, paper, cloth, and plastic. Class A and class A:B
Class B consist of grease, oil, and chemicals. Class A:B and class A:B:C
Class C consist of electrical cords, switches, and wiring. Class A:C and class B:C
Class D consist of combustible switches, wiring, metals, and iron. Class D
Class K consist of fires in cooking appliances involving combustible vegetable or animal oils and fats. Class K

8. Extinguishing Fires
The type, number of, and location of fire extinguishers needed in a commercial kitchen varies by location.
To fight fire properly use the appropriate type or class of extinguisher.
Foodservice operations should have hood and sprinkler systems.

9. Cuts Knives Suitable uses- use for their intended purpose only.
Always cut away from your body.
Always carry a knife at your side with the blade tip pointed toward the floor and the sharp edge facing behind you.
If you drop a knife, do not try to grab it.
Keep knives sharp.
Wash sharp tools separately from other utensils.
Always unplug appliances before cleaning them.
When cleaning slicers, wear protective clothing.
Store knives in a knife kit or a rack for safety.
Shawn McBroom

10. Slips & falls Common work related injury but can be avoided .
Such as walking ,Never run in the kitchen.
Wiping up spills immediately.
Using slip-resistant floor mats and making sure floors are in good repair.
Wearing shoes that are slip resistant etc.
Safe ladders or stools fro climbing.
Use chair or box for climbing.
Closing drawers and doors .
Asking for help or using a cart when moving heavy objects
Traffic paths open at all times.

11. Slips & falls continued
Use chair or box for climbing.
Closing drawers and doors.
Asking for help or using a cart when moving heavy objects.
Traffic paths open at all times.
Keeping flooring clean are important in the food industry.also wet floors can still be dangerous from cleaning. When cleaning floors always follow the cleaning fluid directions carefully.

12. Electrical Shock
Children, adolescents, and adults are prone to high voltage shock caused by mischievous exploration, exposure at work, to man-made electrical items. About 1,000 people in the United States die each year as a result of electrocution (death caused by electric shock), which is far more than deaths caused by lightning. Most of these deaths are related to on-the-job injuries.
Low voltage electricity (less than 500 volts) does not normally cause significant injury to humans. Exposure to high voltage electricity (greater than 500 volts) has the potential to result in serious tissue damage. Serious electrical shock injuries usually have an entrance and exit site on the body because the individual becomes part of the electrical circuit.