Chapter 2 outlines safety, security, and personal hygiene in kitchen workplaces, emphasizing the importance of food safety and personal cleanliness to prevent contamination and accidents. It details fire precautions, emergency procedures for fire and suspicious items, and the proper reporting of accidents, highlighting the need for vigilance and adequate first aid resources. The chapter also covers potential hazards and preventive measures to avoid accidents in the kitchen environment.

1. CHAPTER 2
SAFETY, SECURITY AND
PERSONAL HYGIENE IN THE
WORKPLACE

2. PERSONAL HEALTH AND HYGIENE
Handling food and working in a kitchen entails particular
responsibilities;
• Food safety- poor standards of personal hygiene or an illness or
infection can lead to food contamination with harmful bacteria.
The person who eats that contaminated food may become ill,
possibly seriously or fatally.
• Kitchen safety- if you are not feeling well or are overtired or
you lose concentration, you can easily meet an accident. You
may drop a pan of boiling water or knock a knife off the table
and consequently injure yourself or a colleague.

3. PERSONAL HYGIENE
Keep yourself clean and fresh. Sweat glands
located all over your body produce moisture
constantly. You will perspire more when you’re
working under pressure in a hot environment;
Sweat/ perspiration itself is virtually odorless and
normally evaporates quickly. However, smell
comes from bacteria which live in the
perspiration, especially in the areas such as
underarms where it cannot evaporate freely.

5. FIRE PRECAUTIONS
Fires in hotel and restaurants establishments are
common and all too often can result in injury to the
employee, colleagues or customers. All employees
must be aware of any specific procedures laid down
for the establishment and be ready to comply with
them at all times. A roll call should always be taken
to ensure that everyone is safely out of the building.

6. THREE COMPONENTS ARE
NECESSARY FOR THE FIRE TO
START
•Fuel- something to burn
•Air – oxygen to sustain
combustion
•Heat- flame, hot surface ,
electrical energy

7. THE THREE PRINCIPAL METHODS
TO EXTINGUISH FIRE
•Starving – removing the fuel
•Smothering –removing the air
•Cooling – removing the heat

8. PROCEDURES IN THE EVENT OF
FIRE
• The fire brigade mut be called immediately when you discover a
fire.
• Do not panic.
• Warn other people in the vicinity and sound the alarm.
• Do not jeopardize your own safety or that of others.
• Follow fire instructions of the establishment.
• If the fire is small, use appropriate fire extinguisher.
• Close door and windows, turn of the gas, electricity and fans.
• Do not wit for the fire to get out of control before calling the fire
brigade.

9. TYPE OF FIRE EXTINGUISHER

10. FIRE BLANKET

11. FIRE HOSE

12. WATER SPRINKLER SYSTEM

13. RAISING THE ALARM
Speed is vital. It is the alarm which
warns other people and gives them time
to get to safety. It is the alarm which
brings help from those who have trained
to fight the fire and rescue everyone
trapped by the smoke, heat or flames.

14. SAFETY AND EMERGENCY SIGNS AND
NOTICES
Many fires cause terrible damage and
suffering because they start in an area (e.g.
storeroom) or at the time (e.g. late at night)
when there is no one present. Automatic fire
detection equipment will quickly alert those on
duty. A

16. EVACUATION PROCEDURES AND THE
ASSEMBLE POINT
The rules are on the fire notices around your
workplace. From time to time, there will be a
chance to practice an evacuation. If you find any
problem during such a fire drill (e.g. a door which is
hard to open, or uncertainly about your assemble
point) tell your manager. Be quite clear about
specific responsibilities you have even given, such
as turning off the gas or electricity in the kitchen.

17. PROCEDURE ON DISCOVERY OF A
SUSPICIOUS ITEM OR PACKAGE
In all areas of every type of hotel and restaurant
establishment, vigilance is necessary at all times
regarding suspicious items. It is wiser to be safe
than sorry, so that any item, which is left
unattended in public areas should not be ignored. It
is also necessary to be alert to persons frequenting
the establishment or part of the premises who have
no business to be there.

18. THE PROCEDURE IN THE EVENT OF
FINDING SUSPICIOUS ITEM
•Do not panic.
•Calmly warn others in the vicinity.
•Do not touch the item or allow others to do so.
•Immediately inform your employer.
•Move to safe place.

19. PROCEDURE IN THE EVENT OF AN
ACCIDENT
Should the accident involves or appears to involve
broken bones on no account move the injured until the
injury has been secured immobilized.
To obtain service of an ambulance;
•Dial____, state you require an ambulance.
•State exact location of the accident.
•Give both address and telephone number of location.
•Indicate age of casualty or casualties.

20. ACCIDENTS
It is essential that people working in the kitchen are
capable of using the tools and equipment in a manner
which will neither harm themselves not those with whom
they work.
Accident causes;
• Excessive haste
• Distractions
• Failure to comply safety rules.

21. RECORDING AND REPORTING OF
ACCIDENTS

22. FIRST AID TREATMENT AND EQUIPMENT
First Aid
As the term implies this is the immediate
treatment on the spot to a person who has been
injured or is ill. It has been legal requirement that
adequate first aid equipment, facilities and
personnel to give first aid are provided at work.

23. FIRST AID EQUIPMENT

24. COMMON INJURIES OR ILLNESS
• Shock
• Fainting
• Cuts
• Nose bleeds
• Fractures
• Burns and scalds
• Electrical shocks
• Artificial respiration

25. MOST COMMON ACCIDENT IN HOTEL/
RESTAURANT
•Slips, trips and falls
•Incorrect lifting
•Burns, scalds and cuts

26. POTENTIAL HAZARD
• Tower plug
• Trailing electrical flexes
• Faulty sockets
• Over loaded plug
• Failure to replace lighting, bulbs or tubes
• Not using correct steps to replace bulbs
• Having wet hands when handling equipment and plugs
• Gas pilot not alight
• Gas not igniting

27. PRECAUTIONS TO OBVIATE ACCIDENTS
OR HAZARD
• Floor must be in good condition and free from obstacles.
• Spillages must be cleaned up at once.
• Warning notices of slippery floors needed to be well displayed.
• Guards on machinery should be in place.

28. • Extra care is needed when guards are off during
cleaning.
• Only one person at a time should operate machine.
• Never put hand or arm into bowl of electric mixer or
cutter until stopped.
• Only dry upturn gloves or clothes should be used to
handle hot pans, etc.
• Pan handles should not protrude over the stove.

29. •Lift heavy items correctly to prevent
back injury.
•Use trolley to move heave items.
•Finger guard and safety aprons may
assist in preventing accidents.
•Never place knives in sinks.

30. THANK YOU!!!!

33. ACTIVITY 2.
_______________1. Used as a hair restraints.
_______________2. This do not have belt or locks so that they could
easily be taken off the body in an event that it caught a fire.
_______________3. the open portion of this serves as a ventilations
or exhaust of the body in the hot kitchen.
_______________4. This has a double breasted feature to protect the
person from scalds and burn.
_______________5. Tied around the waits with a knot being done at
the front part rather than at the back part for safety reason.

34. ____________6. This has a long sleeve feature to protect the
person from scalds and burns.
____________7. Used to absorb the sweat dripping from a
persons head so that it will not dampen further the chef’s
jacket.
____________8. The buttons in this component design so that it
can easily fall off when pulled during an instance that it may
caught on fire.
____________9. This is used for hand wiping but rather to
protect from scalds and burns.
____________10. The knot of these component should not have
dangles in order to avoid being caught in mechanical
equipment inside the kitchen.