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Identifying Job Hazards in the Culinary Arts Industry

Learn about safety hazards like knives and hot grease, chemical hazards from cleaning products, biological hazards from bacteria, and other health hazards like noise. Understand how to identify and avoid hazards to stay safe in the culinary workplace.

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Identifying Job Hazards in the Culinary Arts Industry

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  1. Unit 2: Identifying Hazards ProSafety Curriculum for the Culinary Arts Washington Restaurant Association Dept of Environmental and Occupational Health SciencesSchool of Public Health University of Washington

  2. Job hazards: A job hazard is anything at work that can hurt you either physically or mentally. • Safety hazards: Can cause immediate accidents and injuries Examples: knives, hot grease, trip hazards, sharp edges, etc. • Chemical hazards: Are gasses, vapors, liquids, or dusts that can harm your body Examples: Cleaning products, pesticides • Biological hazards: Are living things that can cause sickness or disease Examples: Bacteria, viruses, or parasites • Other health hazards: Are harmful things, not in the other categories, that can injure you or make you sick. These hazards are sometimes less obvious because they may not cause health problems right away. Examples: noise, repetitive movements Slide 1

  3. Sample Hazard Map Slide 2

  4. Slide 3 Finding Hazards, Key Points • Every job has health and safety hazards. • You should always be aware of these hazards.

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