This document outlines various hazards found in the kitchen and best practices to avoid risks. It identifies risks such as salmonella from raw meat and mold growth from moisture. It provides tips like not rinsing meat to avoid spreading bacteria, keeping range hoods and filters clean to prevent grease fires, and microwaving wet sponges to sterilize them. The document also warns of electrical fire risks from overloaded circuits and leaving cooking unattended. It emphasizes storing knives and chemicals safely away from children.

1. GROUP 4
KITCHEN
HAZARDS

2. HAZARDS/RISKS
• Hazards/risks in the workplace
and their corresponding
indicators are identified to
minimize or eliminate risk to coworkers, workplace, and
environment in accordance with
organization procedures.

3. Rinsing Raw Meat and
Poultry
• There’s no need to wash/rinse
poultry and meat. “Sometimes, you
may buy a chicken, and it has
salmonella. If you cook it thoroughly,
it would kill it,” Cliver says.
• Washing/rinsing poultry and meat
might spread the salmonella around

4. A Greasy Range Hood
and Filter
• Grease that has acumulated
under your range hood and on
the filter is just the kind of thing
that can start a grease fire.
• Keep the underside of your hood
clean, and follow the
manufacturer’s guidelines for
changing the filters regularly

5. Radon Gas
• Radon is a radioactive gas generated
in rock soil that causes lung cancer
—and sometimes collects in homes.
• Radon is often found in water
(people using wells rather than
municipal water systems are at
higher risk), and is released when
the water is agitated, as when
washing dishes.

6. No Fire Extiguisher
• You should have a Fire
Extinguisher near your
kitchen. Look for an
extinguisher that works on
class A (ordinary
combustibles), B (flammable
liquids), and C (electrical
fires), often called a
multipurpose dry chemical
extinguisher

7. Dirty Sponges
• Sponges harbor disease-causing
bacteria and spread those bacteria
around kitchens.
• Salmonella is found in about 15% of
the sponges.
• Microwaving sponges for about 1
minute sterilizes them. But sponges
should be wet before microwaving
it. A dry sponge can catch fire in a
microwave

8. Carbon Monoxide (CO)
• CO is another invisible, odorless
gas that could be hanging around
your kitchen. At moderate levels, it
cause headaches, dizziness,
nausea and fainting—and at high
levels it can be fatal
• The gas is emitted anytime
combustion appliances (such as
gas stoves) are used, but
dangerous levels occur only when
these appliances are misused or
misadjusted

9. Mold
• Mold exposure can cause allergies,
asthma, and other respiratory
problems
• Mold grows in areas where moisture
accumulates, such as near leaky
plumbing. (Water-damaged areas
should be dried within 24-48 hours to
prevent mold growth)

10. Overloaded circuits
• In urban areas, faulty wiring
accounts 33% of residential fires;
many avoidable electrical fires are
caused by overloaded circuits.
Older apartments often have few
outlets, so tenants use extension
cords or power trips
• Heat-producing cooking
appliances, use a lot of power, you
should be particularly careful
when you plug them in overloaded
circuits

11. Bad Storage habits in
the Refrigerator
• Don’t put driffy stuff over
the salad bar
• Place raw meat, seafood,
and poultry in sealed
containers or plastic bags
to prevent their juices
from contaminating other
foods

12. Leaving high heat
unattended
• Never leave high heat
unattended. If you’re gonna
answer the door or phone, keep
a spoon or a potholder in your
hand so you have a visual
reminder to get back in the
kitchen asap.

13. Stove and oven hazards
• The most commonly hazard in
stove and ovens is burning your
hand. Many people have burned
their hands on a hot stove or as
result of reaching into an oven
without a proper oven mitt.

14. Garbage disposals
• Make sure that every member of the
householdfully understands how to
operate the disposal safely
• Never place your hand or fingers in
the drain while the disposal is
running
• Never flip the switch while poking
around in the drain

15. Small Appliances
• Keep all small appliance cords away from
the edges of the countertop to avoid
catching a cord and knocking the
appliance off the counter
• Keep small appliances and their power
cords away from the sink or other water
sources while in use to avoid a shock
hazard
• Never reach into appliances like mixers
and blenders while they’re running
• Keep the crockpot away from the edge of
the counter so children can’t accidentally
touch it and get burned by the hot outer
housing

16. Knives
• Store your sharpest knives seperate from
the utensil drawer, either in a knife block
or case
• Keep the knife block out of reach of
children, and put in a safe place where it
won’t get knocked over
• When storing knives in blocks, be sure
that the handles are positioned so that
they can be gripped easily
• Place the blade of the knife in the block
with the sharp side pointing up
• Knife cases should be firmly sealed so
there’s no risk of knives accidentally
being exposed

17. Household Chemicals
• Install safety locks on the doors of the
cabinet where any potentially dangerous
chemicals might be stored
• Store bleach and ammonia in seperate
areas because they can produce a
dangerous reaction if they come in contact
with one another
• Keep the number of poison control posted
on your refrigerator or inside a cabinet
door in case you need help in a hurry

18. KITCHEN
HAZARDS/RISKS
Dangers in the kitchen.mp4

19. GROUP 4
 Julienne
Mae V. Potonia
 Shama I. Cabbuag
 Anna Stephanie K. Fernando
 Fatima Serene S. Desuasido
 Catherine M. Maningas
 John Lawrence B. Abarquez
 Arthur David F. Del Rosario
 Caleb Tristan M. Ongchua