This document provides guidelines for kitchen safety and accident prevention. It discusses common kitchen hazards like cuts, burns, falls, and electricity and provides tips to prevent injuries from each. Specific tips include wearing proper clothing and shoes, using knives safely, cleaning up spills immediately, turning pot handles inward, and unplugging appliances when not in use. It also outlines first aid procedures for minor burns, fires, cuts, and electrical shocks and advises calling emergency services for severe injuries. The overall message is that being aware of potential hazards and following basic safety guidelines can help avoid accidents and injuries in the kitchen.

1. T H E B A S I C S
Kitchen Safety

2. Hazards and Types of Accidents
 Prevention is key – avoid accidents and injuries by
following safety guidelines
 A hazard is something that could lead to
accidents/injuries
 Types of kitchen accidents:
Cuts, Burns and Fires, Falls, Electrical, Chemical
poisoning, Choking, Clothing/Hair

3. General Keep Safe Guidelines
 Wear proper clothing while cooking – avoid loose and
bulky clothes that can get in the way, catch fire, or cause
spills
 Wear proper footwear. Don’t cook barefoot. Wear closed
toe shoes – no sandals or flip flops! (This will help avoid
cuts from falling knives, burns and other damage from
falling items. Wear shoes that will not slip easily.
 Wear an apron – this provides a barrier for spills, and an
extra layer to avoid burns. But tie it properly, no loose
strings.

4. Prevention of Cuts
Knives – these are a necessary tool in cooking and
preparing food. Out of necessity they are sharp and are a
main source of cuts
Avoid cuts by:
• Use sharp knives. Dull knives are more likely to slip or
catch in food.
• Wash knives separately – don’t leave them in soapy
water, someone reaching in may grab the sharp blade.
• Cut away from yourself
• Store knives in knife blocks or other holders.
• Use proper cutting techniques, as well as the correct
knife!
• Move knives away from edges of counters.

5. Prevention of cuts continued…
Small appliances
 Never reach into blenders or food processors that have
blades in them
 Unplug when not in use
Glass
 Broken glass should be disposed of immediately. Use a
broom and sweep into a dustpan. Small splinters should
be blotted up with a wet paper towel

6. Preventing Burns and Fires
Pots, Pans and Large Appliances
 Always use potholders or oven gloves to handle hot pans,
dishes or utensils
 Open lids of pots and pans away from your face (also watch
opening oven doors and microwaves) – steam can burn!
 Turn handles of pots and pans way from the edge of the stove
top – to avoid tipping and spilling.
 Clean stove tops and ranges of grease.
 If there is a grease fire – do not use water to attempt
extinguishing. Cover with lid, use baking soda or fire
extinguisher

7. Preventing Burns and Fires cont’d
Fire and Burn prevention - General
 Keep towels and other flammable items away from
heat sources.
 Keep hair tied back. (Hair is flammable)
 Roll up sleeves, avoid loose clothing while cooking.
 Never leave items on stove top unattended – fires
can happen quickly, as can boil overs.
 Unplug unused appliances
 Do not put metal or aluminum foil in microwaves
– it will cause sparks

8. Prevention of slips and falls
 Clean up spills immediately. Ensure the floor is dry.
 If an area still is wet, put up a warning cone/sign
 Even dry spills are a hazard – clean them up immediately
 Keep the floor clear of clutter.
 Be sure that rugs are secure, and will not slide across
the floor.
 Be sure shoes are tied and fit properly.

9. Preventing Electrical Shocks
 Do not overload plugs, avoid plugging in several
appliances at once.
 Unplug unused appliances.
 Dry your hands before handling electric appliances.
 Keep all electrical appliances and cords away from
water.
 Clear cords and appliances away from cooking area if
not in use (this can prevent spills, and falling
objects)

10. Food safety
 Wash your hands before handling food or food
preparation items. Wash after handling raw
meat/seafood.
 Wash hands after using the washroom – with soap –
every time!
 Store food properly – keep cold food cold, warm food
warm
 Cook food thoroughly – use a thermometer to check
inside temperature
 Don’t cross contaminate – use clean knives for cutting
different foods, separate cutting boards for meats and
other items.
 Wash the counter often.

11. Other prevention
 Keep chemicals away from food and prep areas – if
necessary to use for cleaning, be sure to wipe with
water afterwards, and never use around food.
 Label foods and other items – especially if using
generic containers
 Store heavy items on lower shelves
 Think before you act – is it safe?

12. Responding to injuries and accidents
 Always assess situation first – is it safe to run over to
help someone? Safety first, even when helping
others.
 For minor burns – run under cool water until pain
subsides, then cver with sterile gauze or clean
bandage. DO NOT apply butter or ointments.
 If burns are more severe, or the person is an
infant/toddler or senior – call 911 (burns can effect
the young and old quite severely)

13. Responding to injuries and accidents…
 For fires – on a person – tell them to stop, drop and
roll, you can cover them with a cloth, or jacket as
well to help pat down flames. Do not run!!
 Do not use water on grease fires!
 Smother fires with salt, or baking soad
 Use an extinguisher – pull pin, aim at base of fire,
spray in sweeping motion

14. Responding continued..
 If person appear seriously injured after a fall, leave
them on floor and call an adult/911
 Cuts – clean under running water. Apply pressure if
heavy bleeding. Apply bandage.
 Electrical shocks – unplug appliance if safe to do so.
 If situation is unclear – do not touch appliance or
person – call for adult/911.