Why is appropriate footwear so important in a commercial kitchen?

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Kitchen Safety and First Aid

Avoiding BurnsUse dry hot pads or oven

mittsKeep pot handles turned

away from aisles and burners

Avoid wearing loose clothingAvoid splashing water into a

deep fryer and add food slowly to the oil

Keep an eye on fellow workers and warn them if you are carrying something hot

Be careful of steam when lifting a pots lid

Preventing Knife CutsKeep knives sharp

and stored properlyDon’t let handle or

blade of knife extend into a walking or work area

Never submerge a knife in soapy water

Cut away from the body

Always use a cutting board or block

Get instructions if you do not know how to operate the machine

Keep guards in place when machines are operating

Make sure machine is off before adjusting or cleaning

Kitchen Machines

WIPE UP SPILLS IMMEDIATELY

Keep aisles and passageways clear of any items or debris

Falls and Strains

Keep back straight and bend knees using leg muscles to lift

Safe Lifting

Fire HazardsKnow the locations of

fire extinguishersVent ovens and other

gas-fired units before lighting them

Avoid the use of flammable liquids in the kitchen area

Always watch hot oil. It can catch on fire once it reaches a certain temperature

Fire ExtinguishersClass A – water-based, can only be used on

fires that start from paper, cloth, wood, or plastic

Class B – foam, can be used for fires from class A and on fires that start from gas, grease, and oil

Class C – Dry-chemical, can be used for electrical fires and some class A and B fires

Class K – Used on fires caused by deep fat fryers and other appliances that cook foods with combustible oils or fats

Pull the pin.

Aim low, at the base of the fire (stand 6 to 8 feet away from the fire).

Squeeze the trigger.

Sweep from side to side.

Fire Extinguisher Use

Drain cleaners, bleaches, and strong acids can be dangerous

Never mix different types of products

All chemicals and cleaners should be labeled

All chemicals and cleaners should be stored separate from food and on lower shelves

Chemicals

Material Safety Data SheetDescribes the specific hazards

posed by a chemicalThere is a MSDS for every product

that contains chemicals in that particular location.

Everyone working must have access to this information.

M.S.D.S

BURNSHold burn under cool running water for

10 minutes.Cover the burn with sterile gauze

bandage but not too tightlyTake an over-the-counter pain relieverIf the burn is too large or gets infected,

seek medical help

First Aid

CUTSStop bleeding by applying gentle

pressureOnce you have controlled or stopped

bleeding, clean the cut.Apply an antibiotic cream and cover

with bandageIf bleeding does not stop or cut is

extremely deep, seek medical help

First Aid Cont…

FALLS/HEAD INJURIESYou need to get medical help if a person

hits their head and loses consciousness for more than a few seconds, has impaired vision, seems confused, or is vomiting

If it is a minor bump, ice needs to be applied but not directly to the skin. Make a pack with a thin wash cloth

Ice should be applied in 20-30 minute incraments

First Aid Cont…

What would you do for the following scenarios?

A fellow worker cuts themselves while chopping vegetables. It is not too deep but is bleeding slightly

Your sous chef was carrying a hot pot of grease and slipped. His entire right arm was severely burned

The bus person at your restaurant ran out of dish detergent and is about to refill the container that is labeled sanitizer

A line cook that is working beside you is about to put soaking wet potatoes into the deep fryer to make some french fries

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