The document discusses common accidents that can occur in a kitchen environment and provides tips for prevention. It identifies fires, cuts, burns, falls, electric shocks, and back injuries as some of the most common accidents. Prevention strategies include keeping knives sharp, cutting away from the body, properly lifting heavy objects, reporting damaged electrical equipment, and conducting regular preventative maintenance on kitchen equipment. A good safety program works to train employees and remove unsafe conditions to prevent accidents.

1. ORIENTATION
OF THE
KITCHEN AS A
WORK AREA
Davina Gracia L. Fortunato

2. • The kitchen is often the
busiest and most dangerous
places in the home and in
foodservice operations.

3. ACCIDENT
• Is an unplanned event that
causes damage, loss or
injury.
• Untrained people in an
unsafe condition causes

4. ACCIDENT
PREVENTIVE
PROGRAM
• Is an integral part of all
foodservice institution and
industrial plants. A good safety
program works to prevent
accidents by removing unsafe
conditions and training people to
use safe work habits.

5. MOST COMMON
ACCIDENTS in
the Kitchen

7. FIRE
• Put out grease fires by smothering.
• Do not pour water onto a grease fire,
it will make the fire worse.
• Do not carry the burning pan or fryer
to the kitchen sink or outdoors.

8. • For a small fire, first try to put it off
using a fire extinguisher. Calmly tell
the other members there is fire.
• When the fire is too large for you to
put off, activate the alarm system.
• Shut off all cooking equipment.

9. • Call fire department
• Secure persons in the area
• Give necessary information to the
firemen about the fire.

11. CUTS• The most common type of
foodservice accidents. Cuts are
dangerous because they give
bacteria a good place to live and
grow.
• Knives should always be sharp
because dull knives cause more
accidents.

12. When handling a knife, always
follow these safety rules:
• Never pull a knife towards you when
cutting. Always cut away from your body.
• If you drop your knife, let it fall. Do not try
to catch it.
• Wash knives separately from other
utensils.

14. BURNS AND SCALDS
• Burns open the skin and give
harmful bacteria a place to grow.
They must be properly protected
to keep the bacteria from
contaminating the food during
preparations.

15. FALLS

17. ELECTRIC SHOCKS
• To prevent this type of accident, follow these
important rules:
– Report any damaged electrical wires or
equipment to your supervisor.
– Check with your supervisor if you have questions
on how to clean a piece of equipment.
– Before cleaning any electrical equipment, turn
off the electricity and unplug it if possible.

19. BACK INJURY
• To prevent back injury when lifting
heavy objects, follow these three
easy steps:
–Bend your knees to lower body down to the
object to be lifted.
–Keep your back straight and get a good grip
on the object.
–Lift objects by using the strength in your
legs.

20. PREVENTIVE MAINTENANCE
• Is the system of regular, scheduled
inspection and service procedures for
equipment parts and components that may
break, tear out or become impaired in
which case, the normal functioning of the
foodservice establishment would be
hampered. Preventive maintenance aims
to detect in advance conditions that could
lead to accidents and machine failures.