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Accidents & Injuries in the Commercial Kitchen

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Accidents & Injuries in the Commercial Kitchen

  1. 1. Advanced Culinary ArtsKitchen Safety: Accidents & Injuries
  2. 2. 8/27 Amuse Bouche Write on your SlatesList common causes of typical accidents and injuries in the food service industry. http://animoto.com/play/wzbzYmMr3BvaTiKN6owu1g
  3. 3. Announcements:• Procedures, Equipment, Safety, Sanitation Exam: Mark Your Calendar!• 2nd Tardy Reminders• Building Entrances• H2O… Reminder
  4. 4. Objectives Students will be able to: • Determine the purpose of healthcodes and violations.  Identify common causes of typical accidents and injuries in the food service industry.  Explain appropriate procedures to prevent injuries in the workplace.
  5. 5. Health InspectionFirst Inspection of the Year: Friday during lunchservice• E=Excellent Rating• Warnings/Positive Feedback• Congratulations to Christian Norris, Lizette Lopez, and Monica – these 3 students were under intense scrutiny and passed with raving reviews!!!
  6. 6. Think/Write/Share• How often do health inspections occur? How do food service establishments know when a health inspector will be visiting?• How should employees behave when a health inspector is visiting the facility?
  7. 7. New Guideline for Hair Restraints• Health Code calls for “proper hair restraints”• Correct: – Hat – Hair net – Bandana – Hair back and bond• Incorrect: – Long pony tail – Hair in face
  8. 8. Warning from Inspector—Food Storage• Where do eggs go?• Along with Chicken!
  9. 9. Notes on Defrosting• 4 Ways to Defrost: – In the refrigerator – Microwave – Cool running water – Part of the cooking process• Ideal way?
  10. 10. Reminder-Can Opener• Clean after each use• Disassemble and cleanon a regular basis
  11. 11. Positive Feedback from our Friendly Local Health Inspector• Hand washing – Frequent – Before and after glove use – Between tasks
  12. 12. Positive-Fridge Temperature• Items in fridge properly cooled between 32 degrees F and 41 degrees F
  13. 13. Ergonomics Ergonomics is the science concerned with the efficient and safe interaction between people and things in their environment.This involves safe use of equipment and work space
  14. 14. Food Service Hazards Workplace accidents cost the foodservice industry over $48 billion per year Fatigue, poor kitchen design, and minimal training all contribute to these accidents Despite the frequency of workplace accidents, they can be controlled
  15. 15. Think-Pair-ShareHow can ergonomicsreduce the cost ofaccidents in thefoodservice industry?
  16. 16. Kitchen Equipment• What type of equipment would a food service worker use and need to clean?Stoves, Mixers, Steamers, Slicers, Grinders, Dish Machines, Grills, Fryers, Steam Baths, Knives
  17. 17. Kitchen Equipment What hazards could occur while employees are using or cleaning kitchen equipment?• Slips & Trips• Cuts• Back Strain• Burns and Scalds• Chemical Hazards
  18. 18. The Art Institute Presents….Using a 3 Compartment Sink
  19. 19. Hobart Commercial Dishwasher Training & Operation Video
  20. 20. What Items NEVER go in aCommercial Dishwasher? Why? (Think-Pair-Share)
  21. 21. LOCKOUT/TAGOUT• To protect workers from faulty equipment, OSHA implemented a lockout/tagout procedure.• Lockout/tagout requires all necessary switches on electrical equipment to be locked out and tagged when they are malfunctioning.• This prevents equipment from being used while it is being repaired.
  22. 22. LOCKOUT/TAGOUT Examples
  23. 23. One Minute Summary: summarizewhen lockout/tagout is used, why, and how it protects workers.
  24. 24. What precautions do managers need to take to prevent slips and trips from occurring?• Clean spills immediately• Keep walkways clear of boxes or other items an employee may trip over• Require employees to wear slip proof, close-toed, supportive shoes• Use non-slip floor matshttp://www.youtube.com/watch?v=I6a4p6L-wuI
  25. 25. *IMPORTANT: KITCHEN LANGUAGE• To prevent injuries & mishaps, Use “Restaurant Lingo” to Indicate your proximity to other workers:• Coming Through• Behind• Door• Hot Food, Coming Through
  26. 26. Think-Pair-Share: When would these phrases be used? Why? What additional signals should restaurant workers use to prevent injuries?
  27. 27. What precautions need to be taken to prevent cuts? Provide mesh gloves for employees to wear when cutting or using sharp knives or working near blades. Train employees in proper use of knives.
  28. 28. What precautions do employers need to take to prevent strains from occurring?• Organize work areas- Keep frequently used items closest to them and store seldom used items further away.• Train employees as to proper lifting techniques• Provide back braces to employees for lifting heavy objects• Rotate tasks
  29. 29. What precautions need to be taken to prevent burns and scalds?• Train employees with guidelines to be followed when working with hot food and equipment• Never leave food unmonitored.• Provide and require use of protective clothing• Instruct employees to cool cooking equipment and vents before cleaning
  30. 30. EmergencyProcedures 31
  31. 31. PLAY! ORPass…Emergencies in the Commercial Kitchen… Define Emergencies-
  32. 32. Preparing for Emergencies Checklist Given that an emergency is a potentially life-threatening situation, the first step is to call for medical assistance. Respond quickly, but remain calm Locate first aid kit or emergency kit Assess the situation then follow the guidelines on the following slides while waiting for help to arrive8/25/2012 33
  33. 33. First Aid for Burns• Cool the burned skin to stop the burning• Bandage the burn• Minimize the risk of shock
  34. 34. FIRST AID FORWOUNDS Put on disposable gloves Clean cut with soap and rinse underwater Place bandage over the cut If bleeding doesn’t stop, elevate thelimb above the heart to reduce the amountof blood going to the cut area Apply pressure using sterile gauze orclean cloth Wash hands thoroughly after treatingthe wound
  35. 35. First Aid for Choking• If the person is conscious and choking but cannot verbally respond, use the Heimlich Maneuver to unlodge the object blocking the person’s airway.• CPR is to be used on unresponsive victims.• The sooner these procedures are performed, the greater the victim’s chance of survival
  36. 36. DRILL!!! Turn to your neighbor and drill Each other on facts, procedures, and vocabulary identificationCovered so far in the presentation. 37
  37. 37. Closure: create a checklist… Be prepared to share!
  38. 38. Commercial Equipment Crossword Bonus… complete asmany answers as possible by Friday! Turn in with your test
  39. 39. Commercial Equipment TerminologyMicrowave Oven  Food ProcessorGriddles  Roasting PanConventional Oven  Deep FryersRange  Tilt KettleGrill  SaucepanSalamander  SteamerTilt Skillet  Sauté PanHotel Pan  BroilerSaucepot  RondeauDeck oven  Sheet PanSteam-Jacketed Kettle  Convection Oven Wok  Electric SlicerStockpot

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