Kitchen safety is important to prevent accidents such as cuts, burns, and falls. Proper use of knives and equipment, following instructions, and wearing protective clothing can help reduce risks. Common injuries include cuts, bruises, and burns, which can be avoided by taking precautions like using sharp knives carefully, promptly cleaning spills, and being aware of hot surfaces. It's essential to follow safety procedures for electricity, fire, lifting, and emergencies to maintain a safe kitchen environment.

1. WHAT IS KITCHEN SAFETY?
It’s keeping your kitchen accident free as you cut, chop, slice, dice, mince, mix
or perform other kitchen related duties.
Following kitchen safety rules can help prevent accidents that might lead to:
PAIN AND DISCOMFORT: from cuts, bumps, bruises, burns and more serious
mishaps.
DISRUPTIONS: in work schedules, holiday plans and social life.
ARE KITCHEN ACCIDENTS REALLY PREVENTABLE?
Yes, all accidents are preventable. And, it’s part of your job to help prevent
accidents from occurring by:
USING EQUIPMENT: the right way
FOLLOWING INSTRUCTIONS: from your supervisor at all times
NOT TAKING SHORTCUTS: or engaging in horseplay
WEARING PROTECTIVE CLOTHING: when required.
Learn more about how you can make safety a SPECIALTY OF THE HOUSE.

2. PROTECT YOURSELF FROM CUTS AND BRUISES
• There are the most common type of kitchen injury. But, you can avoid
them by being extra careful with:
• KNIVES:
• Keep knives sharp, since dull knives slip easier than sharp ones.
• Choose the correct knife, and the proper size knife for the job
• Keep knife handles clean and dry
• Use a cutting board
• Cut away from your body, and don’t hack
• Wipe knives by moving your cloth from the blunt edge to the sharp edge
• Carry knives with the point down
• Letfalling knives a fall. (Never attempt to catch them!)
• When putting knives down, place them flat on a table
• Wash knives in their proper places.

3. GLASSWARE
Stoke glasses and cups upside down. (Never stack them.)
Don’t pick up several glasses with one hand by putting your fingers into
the glasses
Never put glassware in a sink.
If you break a glass item:
Use a broom and dustpan, (not your bare hands) to pick up the pieces
Wrap glass in paper, and discard in the proper receptacleMACHINERY
Make sure that your are careful with machines used for slicing, mincing,
peeling and chipping.
Operate machines only if you are trained, authorized and over 18 years
old.

4. Follow manufacturer’s instructions and your employee’s procedures for safe operation and cleaning
Wear a hair net if you have long hair
Switch off the machine and pull out the plug before you clean or adjust it
Keep all safety guards on equipment.
Use a tamper when operation food choppers and meat grinders
CAN OPENER Remove can lids completely
WASTE DISPOSAL; don’t pack or force waste into receptacles. Don’t put glass, crockery, metal or
plastic in rubbish bin. Do not put your hands inside a waste disposal.
DUMB WAITERS: Stack items carefully. Ensure that items are placed completely inside.

5. PREVENTING SLIPS, TRIPS and FALLS
To help keep a FIRM FOOTING in the kitchen, pay special attention to:
FLOOR SURFACES:
 Clean up any dropped food, spilled liquids and grease immediately
 Wear slip- resistant shoes. Do not wear high heels. Footwear should be made of materials that protect
from hot liquids or fats.
 Post a “wet floor” sign when necessary, to alert others to slippery conditions
 Keep passageways free of trolleys, boxes, rubbish bins, mop buckets and other obstacles
 Close oven doors immediately after inserting or removing food
 When food or liquid is spilled, soak up spillage until cleaning materials are used
 Stack materials carefully so they will not tip
OTHER POSSIBLE DANGERS
Use the proper equipment (step stools or stepladders) for reaching upper shelves, boxes or chairsDon’t let
electrical leads trail across floors or aisles
Report any condition that could cause a fall (such as loose tile, spilled liquids and inadequate lighting to
your supervisor).
Remember………….people never plan to have accidents, but they can plan to prevent them!

6. HOW TO PREVENT BURNS AND SCALDS
Follow your employer’s instructions, and take special precautions with:
GAS
 BE ESPECIALLY CAREFUL when lighting a gas oven. First, make sure the pilot is lit. Then, stand to one
side as you light the oven
 GET HELP when removing heavy pans from hot stoves and ovens. Use an oven cloth
 ASSUME that all objects on the stove (and the stove itself) are hot
 KEEP utensils handles away from burners, and don’t let handles stick out beyond the stove’s edge.
 ASK FOR HELP if you must move a heavy container full of hot liquid or food
 DIRECT STEAM away from you when removing the lid of a pot or pan, by raising the far edge of the lid with
an oven cloth

7. BAINES MARIE
 TILT FOOD containers away form you as you insert them well
 AVOID REACHING across stem tables when serving food
 SWITCH OFF the valves when the tables aren’t in use. Be sure the equipment is cool before cleaning it
FRYERS
 Follow manufacturer’s instructions for use.
 Keep fryer and frying area free of grease
 Make sure the fryer’s thermostat is working
 Keep oil level at least 3 inches from the top of the fryer to prevent overflows
 Lower food in slowly
PRESSURE COOKERS
 FOLLOW manufacturer’s instructions for use
 USE these devices only if you’ve been properly trained
 KEEP A CLOSE WATCH on gauges
 ALWAYS VENT the pressure cooker before opening
DISH WASHERS
AVOID HANDLING very hot dishes with your bare hands
TURN OFF the steam, and allow the dishwasher to cool before cleaning it. (Spray cold water on the interior to
speed the cooling process.)
CLEANING AGENTS: Can cause burns, too. To avoid possible problems, carefully follow the manufacturer’s
instructions for their use and storage. Protective gloves may be needed

8. LIVING AND LIFTING OBJECTS
Practice these methods:
ONE PERSON LIFT (“Squat lift”)
(1) THINK about how you should approach the job
(2) STAND CLOSE to the object with feet spread for balance
(3) BEND your knees, keeping your back in a natural line. Don’t bend your knees fully, as this can leave little power
for the lift GRASP the load firmly
(4) LIFT, using the power of your legs, in a smooth action
(5) HOLD the object close to your body as you carry it.
“ TEAM “ LIFTING
1. WORK with someone of similar build and height, if possible.
2. CHOOSE one person to call the signals
3. LIFT at the same time to the desired level
4. MOVE smoothly and in unison
To avoid injury, do warm- up exercises before lifting.

9. HANDLING HEAVY, BULKY MATERIALS
 USE hand trucks for moving bulky sacks, crates, boxes and barrels
 PULL – don’t push – hand trucks through doorways
 STORE bulky materials on lower shelves, or on pallets. This makes materials easier to reach
LIFTING OVER YOUR HEAD
This is safest as a 2 – person may be able to lift a box from the floor to waist level quite easily,
because this relies on leg muscles. It often takes 2 people to lift the same box overhead because
this movement uses the weaker arm and back muscles.
Always make sure you have enough room in which to work.

10. USE ELECTRICITY SAFELY
DON’T OVERLOAD CIRCUITS by inserting too many plugs into a single outlet. This could cause an
electrical fire.
UNPLUG LEADS CORRECTLY by grasping the plug (not the lead) the pulling. Report defective plugs, as
well as frayed, worn or broken leads to your supervisor.
BE SURE YOUR HANDS ARE DRY and your feet aren’t in contact with any water, whenever you operate
electrical appliances
CLEAN EQUIPMENT only after you have turned off the switch and pulled out the plug.
 TAKE PART in fire drills
 REMEMBER where fire extinguishers and fire blankets are located
 UNDERSTAND when you should. ……And when you should not.attempt to fight a fire

11. REMEMBER TO FOLLOW THESE RULES AT ALL TIMES:
KEEP the kitchen free of spilled fats and sugar
STORE flammables away form heat sources
OBEY no smoking rules at all times
KEEP oven cloths away form stoves
Fire Safety is Serious Business

12. BE PREPARED FOR EMERGENCIES
If an injury occurs, get help immediately form a first aider
BURNS
Immerse minor burns in cold water or under running water for at least 10 minutes. Cover area
with clean, dry dressing. Don’t apply butter or ointment, and don’t break blisters.
CUTS
Clean wound under running water. Control bleeding by applying direct pressure and elevating
injured area. (If no evidence of fracture). Cover with water- proof dressing.
Do not hesitate to GET IMMEDIATE MEDICAL ASSISTANCE if an accident occurs.
Promptly REPORT ALL INJURIES to your supervisor, so they can be entered in the Accident
book.