Use Common Sense – Prevent Accidents
Service
Employees must be taught to perform their duties in a way that ensures their
own safety as well as the safety of others.
Accidents occur in many ways, but most can be traced back to one of two basic
reasons.
- Not knowing
- Not caring
Elimination of
these will bring about a significant reduction in kitchen accident rates.
It is the
responsibility of all supervisory staff to acquaint employees with the rules,
most of which are exercises in common sense.
Failure to do so is an act of negligence, for one careless worker
increases the danger for every person in the kitchen. Over 90% of all accidents are preventable and
there are three basic rules of the kitchen safety that will, if enforced,
eliminate many of the causes of kitchen mishaps.
Safe Work Habits
- Cardinal rules of Safety:
- Do not Run: Persons who rush around in the kitchen
tend to take chances that increase the likelihood of an accident. No Rough horse play-flicking of towels
etc.
- Keep your mind on your work: People who let their attention wander
are a menace to themselves and others around them. Lack of interest, personal problems and
distraction by other, can all lead to serious accidents.
- Observe Rules for operating
equipment: Do not operate kitchen
equipment until instructed in the correct operating and maintenance
procedures
- If you drop it, pick it up and if
you spill it, wipe it up
- Do not run
- Storing supplies safely:
- Remove all nails and staples when
opening boxes, cartons, or barrels.
- Dispose of all empty cases and
boxes promptly
- Use a strong, well-braced ladder
when removing items form high shelves.
- Stack heavy items on lower shelves
- Stack items on shelves, never
directly on floor
- Store cleaning materials and other
contaminants away from food stuff
- Maintain good housekeeping to
reduce the hazard of fire
- Never store items in front of the
fire-fighting equipment
- Preventing Burns;
- Use hot pads or mitts to handle
hot utensils
- Lift covers of hot pans away from
self
- Stand to the side when opening
steamers and ovens
- Keep pot handles out of aisles
- Keep pot handles away from flames
- Do not use your apron as a hot pad
- Fill containers to proper level
- Get help when moving heavy hot
items
- Warn people when placing a hot pot
close to them
- Avoid dropping wet foods into hot
fat
- Inform dishwasher of hot pots
- Preventing electrical shock:
- Be sure electrical outlets is
grounded before plugging in a cord
- Report all defective equipment and
worn or frayed electrical cords
- Avoid water when working with electricity
- Unplug equipment before cleaning
- Machines used for food preparation:
- Never use any machine you have not
been trained to use
- Pull plug or throw switch to “off”
position before cleaning or adjusting any machine. Keep fingers, hands, spoons, etc, away
from moving parts. Wait until
machine stops before moving food.
- Check all switches to see that
they are “off” before plugging into the outlet
- Particular care must be taken in
cleaning the slicing machine
1. pull the plug
2. turn the gauge to zero, this covers the
edge of the blade
3. don’t touch the edge of the blade
4. clean the blade from the center out
5. clean the inside edge of the blade with
a stick that has a cloth wrapped on one end
- Do not start a mixer until the
bowl is locked in place and the attachments securely fastened.
- When using mixer turn off motor
before attempting to scrape down the sides of the bowl
- When using a meat grinder use
wooden plunger and not your hands or spoons
- Get help moving heavy, hot
containers
- Keep oven doors closed when not in
use
- If you break an article near open
food, report it to your supervisor so that the food can be taken out of
services
- Avoid over-filling food containers
with hot foods
- Warn service people of hot dishes
- Preventing Falls:
- Always be able to see where you
are going
- Keep floors dry and free of grease
- Keep aisles clear of obstructions
- Keep all equipment doors and
drawers closed
- Pick up things that you drop
- Wipe up things that you spill
- Use a ladder to reach objects out
of reach
- Be careful going around blind
corners
- Warn people when passing behind
them
- Preventing cuts:
- Pick up broken glass silvers with
a heavy damp paper towel, never with the hands.
- Dispose of broken glasses and
dishes cautiously
- Replace all pieces and parts after
cleaning equipment
- Use all safety devices on
equipment
- Use can openers that are in good
repair and be cautious of edges on opened cans.
- Keep fingers away from all moving
parts of equipment
- Discard all chipped or cracked
dishes
- Never reach into water to remove
broken glass
- Do not work foods too close to the
cutting surface when grating
- Using Knives safely:
- Keep your mind on what you are
doing when handling a knife
- Never drop a knife in soapy water
- Get out of the way if a knife
falls
- Do not try to catch a falling
knife
- Carry knives by their handles with
ttips pointed down and with cutting edge away from the body
- Use a cutting board at all times
- Keep the sharp edge away from you
when drying a knife
- Store knives in racks, never loose
in drawers
- Cut away from body and co-workers
- Always use a sharp knife
- Never leave knives where they
cannot be easily seen
- Wash knives by themselves
- Use knives for their designated
purpose, never to pry up or open lids or cans
- Select the right knife for the job
to be done
- Keep knife handles free from
grease or other slippery material
- Drawers and Doors:
- Be careful in closing drawers,
they are apt to pinch fingers and hands.
Keep drawers closed.
- Open and close doors by handles or
knobs. Avoid having your fingers
crushed
- Safety with cleaning materials:
- Read the directions on the labels
- Store materials away from food
items
- Always wash hands thoroughly after
using chemicals
- Always wear appropriate safety
equipment
- Never use materials where they may
contaminate food
- Safe clothing for the Kitchen:
- Shoes:
1. Rubber heals to prevent slipping
2. safety toes or closed toes
3. tied to prevent tripping over shoelaces
4. broad-based heel to provide balance
5. good strong support for comfort
- uniforms:
1. Wear suitable uniform for the kitchen or
dining room
2. Tie apron strings securely and short
3. Do not wear necklaces which may get
caught in equipment
4. Keep uniform free from pins and Jewelry
which may drop into the food.
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