Chapter 7

2. Chapter 7 Safety in the Kitchen

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, a supervisor must be informed and accident report forms must be filled out

6. 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

7. Objective • Explain how the professional culinary uniform promotes safety

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

9. The Chef Jacket and Pants • The chef jacket • 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

10. The Apron • Protects cooks from spills • Can be removed quickly to minimize any burns from spills • Should not be used for wiping hands

11. Footwear • Needs to be solid, well constructed, and comfortable • Should have nonslip soles • Never includes open-toed shoes or sandals

12. 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

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

14. Kitchen Injuries • Every professional kitchen should have a supervisor who is familiar with basic first aid • 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 • Always alert a supervisor before applying first aid

15. Horseplay Includes running, pushing, towel snapping, food throwing, or any other action that is immature and dangerous in a lab situation DON’T DO IT Lab privileges may be revoked.

16. Cuts • Precautions to reduce the frequency and severity of cuts • Practice proper knife cutting skills • Knives should be carried by your side and pointed downward • Announce when you are carrying a knife • Never leave a knife or sharp object in a dishwashing sink

17. 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

18. 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

19. Falls • Steps 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 • Do not run or push in the kitchen

20. Falls • Steps to prevent falls (continued) • Apply nonslip treads or place removable rubber mats wherever the floor is slippery • Keep aisles clear • Wear shoes with nonslip soles • Put ladders and stools away after using them

22. 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

23. 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

24. 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

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

26. 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

27. 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

28. Allergic Reaction • Signs of allergic reactions • Profuse sweating • Hives or skin rash • Difficulty breathing • Dizziness • Swelling • Unconsciousness

29. Objective • Implement basic fire prevention and safety practices

30. 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

32. 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

33. 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 • Once your safety is assured, call 9-1-1 • Even if a fire is brought under control by foodservice staff, the fire department should still inspect the damage

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

35. 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

36. 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

37. 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

38. Fire Evacuation Plans • Every kitchen should have a fire evacuation plan • Employees must be trained and the plan posted in the kitchen • Some restaurants may also have tornado, hurricane, or earthquake evacuation plans

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