Safety in the KitchenSafety in the Kitchen

The Safe WorkplaceThe Safe Workplace

Things that make a kitchen a safe workplace are:Things that make a kitchen a safe workplace are:

1.1. Structure, equipment, and electric wiring in good repair.Structure, equipment, and electric wiring in good repair.

2.2. Adequate lighting.Adequate lighting.

3.3. Non-slip floors.Non-slip floors.

4.4. Clearly marked exits.Clearly marked exits.

5.5. Equipment supplied with necessary safety devices/protective Equipment supplied with necessary safety devices/protective guards.guards.

6.6. Conveniently located emergency equipment such as fire Conveniently located emergency equipment such as fire extinguishers, fire blankets and first-aid kits.extinguishers, fire blankets and first-aid kits.

Safety in the KitchenSafety in the Kitchen

Preventing CutsPreventing Cuts

1.1. Keep Knives Sharp. A Sharp knife is safer than a dull one Keep Knives Sharp. A Sharp knife is safer than a dull one because it requires less pressure and is less likely to slip.because it requires less pressure and is less likely to slip.

2.2. Always use a cutting board. Do nut cut against a metal surface. Always use a cutting board. Do nut cut against a metal surface. Always place a non-slip mat under your cutting board to keep it Always place a non-slip mat under your cutting board to keep it from slipping.from slipping.

3.3. Do not try to catch a falling knife. Step back and let it fall.Do not try to catch a falling knife. Step back and let it fall.

4.4. Always pay close attention when working with knives.Always pay close attention when working with knives.

5.5. Never put knives in sink with soapy water where they can’t be Never put knives in sink with soapy water where they can’t be seen. seen.

Safety in the KitchenSafety in the Kitchen

Preventing BurnsPreventing Burns

1.1. Always assume a pot handle is HOT. Never grab pot handles with Always assume a pot handle is HOT. Never grab pot handles with your bare hands.your bare hands.

2.2. Use dry pads or towels to handle hot pans. Wet ones will create Use dry pads or towels to handle hot pans. Wet ones will create steam, which can burn you.steam, which can burn you.

3.3. Keep pot handles out of the aisle so people won’t bump into them. Keep pot handles out of the aisle so people won’t bump into them. Also, always keep pot handles away from open flames of gas Also, always keep pot handles away from open flames of gas burners.burners.

4.4. Wear personal protective equipment (PPE) such as a chef coat Wear personal protective equipment (PPE) such as a chef coat and closed toe shoes to protect you from spilled or spattered hot and closed toe shoes to protect you from spilled or spattered hot foods and oils.foods and oils.

5.5. Always warn people when you are walking behind them with hot Always warn people when you are walking behind them with hot food or when you are walking behind someone working with hot food or when you are walking behind someone working with hot food.food.

Safety in the KitchenSafety in the Kitchen

Preventing FiresPreventing Fires

1.1. Know where fire extinguishers are located and howKnow where fire extinguishers are located and how

to use them.to use them.

2.2. If a fire alarm sounds, before exiting the kitchen, turn off all gas If a fire alarm sounds, before exiting the kitchen, turn off all gas and electric appliances.and electric appliances.

3.3. Keep all exits free from obstacles.Keep all exits free from obstacles.

4.4. DO NOT PANIC!!! Keep calm at all times.DO NOT PANIC!!! Keep calm at all times.

Safety in the KitchenSafety in the Kitchen

Preventing Injuries from Preventing Injuries from Machines/EquipmentMachines/Equipment

1.1. Do not use any equipment unless you understand its operation.Do not use any equipment unless you understand its operation.2.2. Use all guards and safety devices on equipment. Set slicing Use all guards and safety devices on equipment. Set slicing

machines to “0” when not in use.machines to “0” when not in use.3.3. Unplug all equipment before disassembling or cleaning.Unplug all equipment before disassembling or cleaning.4.4. Tuck in any loose fitting clothing, to avoid getting them caught in Tuck in any loose fitting clothing, to avoid getting them caught in

machinery.machinery.5.5. Use equipment only for the purpose intended.Use equipment only for the purpose intended.

Safety in the KitchenSafety in the Kitchen

Preventing Slips and FallsPreventing Slips and Falls

1.1. Clean up spills immediately.Clean up spills immediately.

2.2. Throw salt on a slippery spot to make it less slippery.Throw salt on a slippery spot to make it less slippery.

3.3. Keep aisles clear and unobstructed.Keep aisles clear and unobstructed.

4.4. Don’t carry objects too big to see over.Don’t carry objects too big to see over.

5.5. Always walk, DON’T RUN!!!.Always walk, DON’T RUN!!!.

6.6. Use a stepping ladder to reach high shelves.Use a stepping ladder to reach high shelves.

Safety in the KitchenSafety in the Kitchen

Preventing Strains/Injury FromPreventing Strains/Injury From

LiftingLifting

1.1. Lift with your leg muscles, not your back.Lift with your leg muscles, not your back.

2.2. Don’t twist or turn your back while lifting.Don’t twist or turn your back while lifting.

3.3. Make sure that your footing is secure.Make sure that your footing is secure.

4.4. Use a cart to move heavy objects long distances.Use a cart to move heavy objects long distances.

5.5. If an object is too heavy and there is no cart…Don’t be afraid to If an object is too heavy and there is no cart…Don’t be afraid to ask for help!ask for help!