1. KITCHEN SAFETY HOW NOT TO INJURE YOURSELF

2. WHY IS IT IMPORTANT? Cuts Burns Slips / Falls

3. HEALTH DEPARTMENT Set the basic guidelines for all food service establishments to follow. These include:  Everyone is to wear hair restraints  Everyone is to wear a full bib apron/chef coat  Everyone is to maintain personal cleanliness (washing hands regularly) Enforce rules and hand out fines/charges

4. Timmins Area Inspections PORCUPINE HEALTH UNIT

5. #1 Not knowing how to recognize potential safety hazards. (Not having the proper training) #2 Carelessness by not following the training that have been given REASONS FOR ACCIDENTS I will take care of #1, YOU have to take care of #2.

6. WHY IS IT IMPORTANT?

7. IT CAN HAPPEN Deep fryer accident

8. KNIFE SAFETY

9. Carry the knife point down, blade edge facing back and parallel with your thigh. Dull blades are more dangerous than sharp ones. Always use a sharp knife so you do not have to apply large amounts of pressure to cut. Never put knives in sinks – Use knife bucket in the dishwashing section Don’t leave knives hanging around and don’t try to catch a falling knife. Safety Tips

10. OVEN & STOVE SAFETY

11. When removing hot trays always use a dry towel or dry oven mitts. Wear proper clothing – Long sleeves, long pants and covered shoes. Warn others if a pot or tray is hot – The Towel Rule. Keep your face back when opening an oven. Keep pot handles in, but not over an open flame or element that is on.

12. MIXING MACHINE SAFETY

13. TYPES OF MIXING MACHINES Stand Mixer Commercial Mixer

14. RULES Make sure the bowl and attachment are on securely Do not wear loose clothing, jewellery, or long hair around the machine Make sure the guard is in place Always start on first speed Don’t try to scrape the bowl clean while machine Turn off and unplug before cleaning