Kitchen Safety for Catering

1. Kitchen Safety
Workplace Hazards and Injuries

2. Objective of Training
• To be able to identify safety hazards inside the
kitchen
• What are most common kitchen hazards and how
to avoid them
• What are the ways to avoid kitchen hazards
injuries
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3. Common Kitchen
Hazards Injuries
Knife cuts Burn hazards
Injury from
machines
Slip, trips and
falls
Lifting injuries
Head & Eye
injuries
Crowded
workspace risk
Chemical
hazards
Fire hazards
Electrical
shock
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4. Knife Injuries
Knife Safety Handling
• Keep knives well maintained and sharp – as dull
blades will more easily slip off food and into your
finger.
• Always use the correct knife for the job.
• Cut away from your body when trimming or
deboning.
• If you are handling a knife to someone, hand over
the handle of knife pointing to the person or put it
down on a clean surface and let other person pick
up.
• Avoid putting the knife on edge of preparation table.
• Do not leave knives in wash sink and return
immediately to magnetic strip directly after use.
• When carrying knives point the blade downwards.
• Avoid holding conversations while cutting, focus on
your task.
• Never catch a falling knife. Let it fall.
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5. Burn Hazards
Degree Burns
• First-degree – mild damage present on the outer
layer of skin, redness of the skin, painful but no
blistering.
• Second-degree – caused by direct contact with
flame or hot liquids – symptoms are redness,
blistering, swelling and pain. Burns can appear
white (due to blistering) risk of infection is possible.
• Third-degree – both the outer and inner layers of
skin are destroyed, damage to bone, muscles and
tendons can occur. Burnt skin can be white, black or
yellow, and have a stiff, dry, leathery feel. Often the
burn victim will not feel pain in the burn area due to
nerve damage and may require skin grafts and
intensive care to ward-off risk of infection.
• Fourth degree burns are the highest level of burns
and have the potential to be life-threatening. They
are the most severe and deepest injury; affecting all
layers of the skin, muscles, tendons and bones.
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6. First Aid for
Burns
Degree Burns
1. Cool the burn under running water for at least
10 minutes.
2. Protect the burn, with sterile, non adhesive
bandage.
3. Do not apply butter or ointments, which can
cause infection.
4. Don’t break blisters, if it breaks, gently clean
the area.
5. Take over the counter pain reliever.
6. If it’s a serious burn, call 112 for emergency for
immediate help
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7. Reducing Burn
Risk
• Avoid overcrowding in the kitchen area;
often, spills are the result of direct contact
with another individual.
• Turn pot handles inward to avoid accidental
spillage by passers-by and avoid placing
handles overheat sources.
• Ensure that spills are immediately cleaned
up and wear footwear with slip-resistant
properties.
• Pay attention to what you are doing.
• Wear heat-resistant gloves or oven mitts
• Keep all equipment well maintained
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8. Chemical
Hazards
• All chemicals are stored in a secure and dry
location.
• All bottles are clearly marked.
• Eye protection and gloves are worn.
• Do not mix chemicals.
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9. Injury from
Equipment's
How to Avoid Injury from Equipment’s
• Before using any equipment be certain that you
know how to operate safely.
• Do not operate equipment if you are tired, sick or
if you lack sleep
• Wear protective equipment required for the
job.
• Ensure you have adequate space and not likely to
be knocked by other staff while operating
equipment.
• Do not operate equipment with loose clothing or
unbound hair which may likely become tangled in
the equipment.
• Remove all potential trip and slip hazards around
your work area.
• Turn off and unplug equipment before
disassembling, cleaning.
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10. Slips, trips &
falls
Common causes of trips, slips and falls are:
• Wet or slippery surfaces
• spills not cleaned up immediately
• Stepped floors or raised doorways
• Obstructions in walkways
• Inappropriate footwear
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11. Safety measures
to avoid
accidental falls
• Take immediate steps to clean spills immediately.
• Block access to wet areas and use of cautionary
signage.
• Keep walkways clear of deliveries, empty boxes,
crates, bins, cleaning or catering equipment at all
times.
• Consider installing non-slip floor covering in any
potential spill or wet areas.
• Wear non-slip footwear.
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12. Head & Eye
Injuries
Preventive steps to reduce occurrence of injury
• Mount shelves high enough so as not to
represent an injury hazard as staff go about
their daily routine.
• When accessing confined spaces, take note
of objects and potential dangers around you.
• Ensure protective clothing and eyewear is
worn, such as goggles or full-face guards
when handling hot oils or chemicals.
• When moving objects, exercise caution to
limit the potential of injury to others around
you.
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13. Lifting Injuries
• Overexertion – incorrect lifting of heavy
objects.
• Overextension – overreaching while
handling items.
• Repetitive injuries – injuries due to
muscle overuse or bad posture.
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14. Lifting technique
Before lifting, bring the load as close to you as
possible.
1. Squat down, bending at the hips and knees only. If
needed, put one knee to the floor and your other knee in
front of you, bent at a right angle (half kneeling).
2. Keep good posture. Look straight ahead, and keep your
back straight, your chest out, and your shoulders back.
This helps keep your upper back straight while having a
slight arch in your lower back.
3. Slowly lift by straightening your hips and knees (not
your back). Keep your back straight, and don't twist as
you lift.
4. Hold the load as close to your body as possible, at the
level of your belly button.
5. Use your feet to change direction, taking small steps.
6. Lead with your hips as you change direction. Keep your
shoulders in line with your hips as you move.
7. Set down your load carefully, squatting with the knees
and hips only.
Keep in mind:
• Never lift a heavy object above shoulder level.
• Avoid turning or twisting your body while lifting or holding a heavy
object.
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15. Fire Hazards
Fire Hazard inside kitchen
• Gas ranges
• Grills
• Griddle
• Ovens
• Combustible residues in exhaust ducts
• Cleaning fluids
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16. Fire accidents
occur due to
• Equipment left on without supervision.
• Faulty thermostats or defective
equipment.
• Failure to clean or follow regular
equipment maintenance schedules.
• Make sure oven or stove dial are turned
off
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17. Electric Shock
You should be aware of:
• Keep power plug of the floor area to avoid damage
or getting wet.
• Do not use faulty equipment or equipment with
frayed or damaged power cord.
• Do not plug in equipment with wet hands or while
standing in water.
• Pull out a cord by the plug, not the cord.
• If electrocution occurs – do not touch the victim
until the power source has been turned off.
• Keep equipment turned off when they are not in use.
• Report faulty equipment to in charge for immediate
repair.
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18. What to do in
case of Electric
Shock
• Unplug equipment or appliances.
• Do not appliances or equipment or person
• Call for emergency immediately
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19. THANK YOU!
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