This document outlines common kitchen safety hazards and proper food handling. It discusses risks of injury from knives, grinders, slicers and burns from hot equipment. Cross-contamination from reusing utensils is also noted. Tripping hazards from cords, spills and clutter are mentioned for both the kitchen and dining areas. Proper sanitation like handwashing and cleaning surfaces is emphasized to prevent foodborne illness and pests.

1. Workplace Safety Minute
Cherissa Jamieson

2. Kitchen Injuries
 Knives, meat grinders, and slicers can cause serious
cuts or even the loss of fingers. Another common
injury is burns from hot cooking equipment, hot pans,
and grease.

3. Food Handling and Safety
 It is extremely important to know how to properly
handle food to avoid food-borne illnesses. Meats and
other foods need to be kept at the proper
temperature. Cross contamination ie: reusing knives
and cutting boards is also a big concern.

4. Tripping
 Tripping hazards can be in both the kitchen and
dining room. In the kitchen it is important to make
sure there are no extension cords on the floor of a
high traffic area. It is important to arrange equipment
properly and clean up spills immediately. In the
dining room it is important to keep tray stands and
high chairs out of the way and it is equally important
to position the tables so there is enough room for
these items. The manager should also train the wait
staff to look out for customers who may get up
unexpectedly to avoid collisions or tripping.

5. Sanitation
 It is extremely important
for employees to wash
their hands before
working with the food in
any way. Preparation
areas and serving dishes
also need a proper
cleaning and sanitation.
Cleanings need to happen
regularly to avoid bugs
and rodents.