1. Preventing Kitchen Accidents

2. A few seconds of carelessness--
Kitchen hazards:
Falls
Electrical shocks
Cuts
Burns
Poisonings
(Danger at work—cook slips carrying hot water)
   

3. The keys to preventing kitchen accidents are:
careful kitchen management
and
proper work habits.

4. General work habits that can make the difference between a safe kitchen and an accident scene:
Don’t let hair, jewelry, sleeves, or apron strings dangle.
They could catch on fire or become tangled in appliances.

5. Keep your mind on what you are doing.

6. Prevent clutter.
Put items back where they belong as you finish with them or after you’ve washed them.

7. Close drawers and doors completely after you open them.
You could be seriously hurt if you bump into an open door or drawer.

8. Use the right tool for the job.
For example, don’t use a knife to pry off a jar cover. Take the time to find the tool you need.

9. Store heavy or bulky items, such as cookware, on low shelves so that you can reach them easily.

10. Preventing Falls:
Keep the floors clean and clear of clutter. Clean spills promptly.
Eliminate hazards such as throw rugs and worn flooring.
Don’t wear untied shoes, floppy slippers, or long clothing.
Use step stools and small kitchen ladders cautiously.

11. Preventing Cuts: Keep knives sharp and use them properly.
Use a drawer divider, knife block, or knife rack for storing sharp cutting tools.
Don’t try to catch a falling knife.
Step aside and let it fall.
Don’t soak knives or other shape-edged utensils in a sink or dishpan with water in it.
Sweep up broken glass from the floor immediately with a broom and dustpan. Use a wet paper towel to pick up small pieces.

12. Techniques for Cutting:
Keep knives sharp. A dull knife is more likely to slip and cut you because you will have to exert more pressure.
Keep your fingers away from the sharp edge of the blade.
When slicing and chopping, be sure the fingertips of the hand holding the food are curled under.
Never hold the food in your hand while cutting. Use a cutting board.
Never cut with the blade facing your body.

13. Safe use of electricity during food preparation:
Electrical appliances save us both time and effort in the kitchen, but they can be a source of shocks, burns, and other injuries.

14. To avoid electricity related accidents
Remember these guidelines:
Water and electricity don’t mix.
Never use electrical appliances when your hands are wet or when you are standing on a wet floor.
Don’t run cords around a sink.
Don’t put small appliances
in the sink for cleaning unless the
owner’s manual says it is safe.
If an electrical appliance falls
into water or becomes wet, unplug
it immediately without touching
the appliance.

15. Avoid damage to electrical cords.
Even a single exposed wire could start a fire or produce a shock.
Don’t staple or nail cords to keep then in place.
Never disconnect an electrical appliance by tugging on the cord. Instead, grasp the plug and pull.

16. Use outlets properly.
Don’t overload the outlet by plugging too many cords into it. This can cause a fire!
Don’t force a “polarized plug” into an outlet designed for nonpolarized plugs. Get an adaptor.

17. Use care with any plugged-in appliance.
Never put your fingers or a kitchen tool inside an appliance that is plugged in.
Don’t let cords dangle off the counter.
Turn off small appliances as soon as you are finished using them.

18. Watch for problems.
Don’t try to use a damaged appliance or one that gives you a shock. Get it repaired or replace it.

19. Hazardous chemicals in the kitchen:
Many hazardous chemicals can be found under most kitchen sinks.
Oven cleaners
Lighter fluid
Drain cleaners
Pesticides
Polishes

20. Hazardous chemicals in the kitchen can cause
burns,
breathing problems,
poisoning.

21. When using household hazardous chemicals:
Never transfer a hazardous product to another container.
You will need the directions next time you use the product.
Small children may not realize you have made the switch.
EXAMPLE: Discarded
oil in an empty cola can
might look like something
to drink to a small child.

22. Never mix different chemical products
Never mix different chemical products. They could combine to give off poisonous fumes.
Ammonia

23. With spray products, be sure your pointing the spray nozzle where the product is supposed to go. Never point it at yourself or anyone else.

24. Store hazardous chemical products properly.
Store them away from food.
Store them where children can’t reach them.
Store flammable products (kerosene, lighter fluid, aerosol sprays) away from any source of heat.

25. Avoid using hazardous chemicals unnecessarily
Avoid using hazardous chemicals unnecessarily. Substitute simple safe cleaners when possible.

26. Rules for using the range and microwave:
Use potholders or oven mitts when picking up or uncovering hot pots and pans.

27. When uncovering a pot or pan, lift up the far edge of the cover first so that the steam will flow away from your hands and face.

28. Use only pots and pans in good condition
Use only pots and pans in good condition. A loose handle or warped bottom could cause an accident.

29. Keep pan handles turned toward the back or the middle of the range top
Keep pan handles turned toward the back or the middle of the range top. Otherwise someone might bump into a handle, causing a spill, and possibly a burn.

30. Do not use plastic items near the range except for those made of heatproof plastic. Some plastics are highly flammable and give off poisonous fumes when they burn. Other plastics melt when exposed to heat.

31. Arrange oven racks properly before you start the oven.

32. Stand to the side when you open the oven door
Stand to the side when you open the oven door. The heat rushing from the oven can burn your face.

33. Don’t reach into a hot oven
Don’t reach into a hot oven. Using a potholder or an oven mitt, pull out the rack first. Then remove the food item.

34. Clean up spills and crumbs after the oven has cooled
Clean up spills and crumbs after the oven has cooled. If allowed to build up in the oven they could catch fire.

35. Be sure cook top and oven/broiler controls are turned off when not in use (especially if you have a smooth top range/stove).

36. Keep a fire extinguisher handy, and be sure everyone knows how to use it.

37. If A FIRE STARTS: Range top or electric skillet: Turn off the heat.
Put the cover on the pan or pour baking soda or salt on the flames.
NEVER USE WATER ON A GREASE FIRE!!!
NEVER USE FLOUR OR BAKING POWDER TO SMOTHER A FLAME!!!
NEVER TRY TO MOVE THE BURNING PAN!!!

38. Oven, broiler, microwave, toaster oven:
Turn off or disconnect the appliance.
Keep the oven door closed until the fire goes out.

39. http://www. youtube. com/watch
(method of putting out fire not recommended, but woman’s face is impactful)
Disc. Channel Time Warp Grease Fire
very, very good--shows speed of grease fire/entire kitchen engulfed in flame in 5 minutes
flour explosion
(very good—grease fire)
Myth busters oil and water
Myth busters—small scale grease fire and water

40. What to do if you smell gas in the kitchen:
Check the burners if you have a gas range. Did the burner ignite when turned on? Is there a problem with the pilot light?
If you can’t identify the problem, turn off all the controls on the gas range, open windows for ventilation, leave the building, and call for help.

41. First Aid techniques you should know!
1. Heimlich maneuver—a technique used to rescue victims of choking.

42. 2. CPR (Cardiopulmonary Resuscitation)—a techniques used to revive a person whose breathing and heartbeat has stopped.