SAFETY IN THE KITCHEN

SAFE WORKING CONDITIONS Accidents can easily occur in the busy kitchen. The

government has written laws and codes to help protect workers on the job. But it is the personal responsibility of each worker to practice safety in the kitchen at all times. Safety is an ongoing process.

Many foodservice workplace accidents can be prevented. Government agencies help. The Canadian Center for Occupational Health and Safety (OH&S) helps keep the workplace safe by writing workplace safety and health standards. Employers must post OH&S standards in their facilities.

Environment Canada (EC) also plays a role in promoting workplace safety. EC requires foodservice operations to track how they handle and dispose of hazardous materials such as cleaning products and pesticides.

WHY? Care for details that seem small and

even unimportant will go a long way toward preventing accidents

Knowing what to do if an accident happens is also very important

Knowing general safety guidelines and basic first-aid procedures help to reduce:Personal injuryDamage to equipment

GENERAL GUIDELINES Move in an unhurried, orderly way Keep kitchen traffic paths clear at all times

and minimize clutter on counter tops Keep kitchen cupboards and drawers closed Keep pot handles turned to the back or to a

protected side of the cook top Turn off burners and unplug appliances when

not in use Check the safety of equipment

i.e., Never use pots with weakened or loose handles

Keep kitchen poisons labeled clearly and out of reach of children or pets

Personal Injuries

Injury       

Prevention tip 1

       

Prevention tip 2

       

First Aid Treatment

       

PREVENTING FIRES Keep paper away from the cooking

surface. Do not wear loose clothing that may come in contact with flame or burner

Never leave fat unattended when heating it or cooking with it Control cooking temperatures carefullySmoke rising from fat means it is too hotKeep small children away

Repair loose electrical connections and frayed or broken cords or plugs

PREVENTING FIRES To use small electrical appliance:

Plug the electrical cord into the appliancePlug the electrical cord into the wallRemove the electrical plug from the wall

before disconnecting the cord from the appliance

TYPES OF FIRES Paper, fabric fires

Dowse with water or use an asbestos blanket to stamp out flames

Fat, oil firesNEVER USE WATER!!! It spreads the flames,

which may ignite something else.Use baking soda, salt, or a chemical

extinguisher to smoother flames. Direct the extinguisher toward the base of the fire

TYPES OF FIRES Oven Fire

NEVER OPEN THE OVEN DOOR!! An opened oven door will let in oxygen, and the fire will gain intensity.

Leave oven door closed and turn off the oven control.

Electrical FireUse a chemical extinguisher directed at the

base of the fire.

PREVENTING BURNS Use adequate heat protection when

handling hot containers. Pot holders should be well padded and dry

so the heat does not penetrate and form steam

Oven mitts are recommended when using an oven. A dish towel or apron is NOT adequate protection

as it may touch a hot element and catch fire Release steam from pots by lifting the lid away

from your body. Drain foods cooked in boiling water by pouring

away from you, using both hands protected by potholders or oven mitts.

PREVENTING BURNS When placing goods in a hot oven or

testing or removing foods, open the oven door completely and pull out oven rack to prevent your arms from touching the sides of the oven.

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PREVENTING FALLS Wipe spills on the floor immediately to

prevent falls.Moisture can be extremely slippery,

especially if not expected. Use a kitchen ladder or well-balanced

step stool to reach high storage areas The Store

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PREVENTING CUTS Store all sharp or pointed tools in

specially designed holders or containers, near where they will be used.

Never place sharp knives in the sink until they are to be washed. Then wash individually, remove immediately from water, and dry carefully.

Do not place sharp knives in the dishwasher. The heat of the dishwasher will destroy the temper (ability to keep a sharp edge) of the knife

PREVENTING CUTS Keep knives well sharpened so that you

do not need to press hard when cutting Learn how to use knives correctly, and

use the right kind for the job. Cut with blade pointing away from youCarry with blade turned downwardPass with the handle to receiver

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FIRST AID – GENERAL PRINCIPLES Know the principles of first aid Post telephone numbers of hospital,

poison control center, and fire department beside the phone

Before beginning any treatment, be sure that there is no further danger to yourself or the victim

Call the doctor if you are unsure about the seriousness of a burn, cut, or other problem

Keep a small first aid box in the kitchen

TREATMENT FOR BLEEDING Cover with a sterile or clean cloth Apply direct pressure If no dressing is available, apply firm

pressure with your clean, bare hand directly over the wound

Continue pressure until bleeding stopsThis may take 15-20 minutes

Help the victim to lie down and elevate the bleeding part unless a bone is broken

TREATMENT FOR BLEEDING When broken glass, bone, or other

object protrudes through the skin, do not remove the embedded object. Apply pressure close to the wound by not

directly on the broken bone or objectPlace a sterile dressing around the area

covering the woundMaintain pressure without moving object

while obtaining medical assistance

TREATMENT FOR BURNS AND SCALDS Cool affected part by placing under cold,

running water; then apply ice to relieve pain

Remove rings and bracelets before the affected area starts to swell

Cover with a clean cloth and secure lightly with a bandage

To prevent infection, do not touch, or breathe, or cough on the burn. Do not open blisters.

Never tear away clothing stuck to the burn as this could cause more damage

TREATMENT FOR BURNS AND SCALDS Never apply medications, ointments, or

greasy substances, such as butter, to burn areas. This can make further treatment more painful

Obtain medical treatment for deep burns and scalds of areas larger than the size of a quarter

TREATMENT FOR POISONING Call the poison control center. The telephone

number is usually in the front of the telephone book with other emergency numbers

Identify the kind of poison and its container. If required, call an ambulance and send the container and the remaining contents with victim

If the swallowed substances was non-corrosive and the poison control center advises, induce vomiting after giving milk or water If the victim is unconscious, do NOT

induce vomiting

TREATMENT FOR POISONING If the substance swallowed was

corrosive, do NOT induce vomiting. Give milk or water. Position the victim on his or her stomach with head to the side while waiting for help to arrive

For poisons that have contacted the skin or eyes, flush area with cold running water for at least 15 minutes.

TREATMENT FOR CHOKING Determine if the person is choking

Ask, “Are you choking?” If the person is NOT choking:

Encourage the person to continue coughingContinue to monitor the situation

If the person is choking:Shout for helpGive abdominal pushes

Wrap your arms around the person’s waist Make a fist Place thumb side of fist against middle of

casualty’s abdomen just above navel and well below lower tip of breastbone

TREATMENT FOR CHOKING If the person is choking:

Give abdominal thrusts cont… Grasp fist with your other hand Press fist into person’s abdomen with a quick

upward thrust Each thrust should be a separate and distinct

attempt to dislodge the objectRepeat abdominal thrusts until:

Object is coughed up Persons starts to breathe or cough forcefully Person becomes unconscious

TREATMENT FOR CHOKING If the person is choking

If the person becomes unconscious If not already done, call Emergency Medical

Services Do a finger sweep Attempt to ventilate if breaths do not go in Give 5 abdominal thrusts Repeat these 3 steps until effective or EMS or

other trained person takes over