Chapter 7
Safety in the
Kitchen
Objective
• Summarize the roles of government,
employers, and employees in creating a
safe workplace
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The Safe Workplace
• The government established the
Occupational Safety and Health
Administration (OSHA) to ensure that
employers train and supervise employees
in safe work practices
• When an accident or injury occurs, a
supervisor must be informed and accident
report forms must be filled out
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The Safe Workplace
• An employee’s role in workplace safety
includes
– being alert and aware while at work
– understanding everyday dangers in the
kitchen
– taking steps to prevent accidents
– knowing what to do in the event of an
accident or emergency
– knowing who to contact in an emergency
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Objective
• Explain how the professional culinary
uniform promotes safety
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Dress for Safety
• The modern chef
uniform includes
– chef jacket and pants
– apron
– footwear
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The Chef Jacket and Pants
• The chef jacket
– has long sleeves to protect arms from
splatters of hot grease or intense heat
– is double-breasted to protect the chest from
heat
– is white to reflect heat
• The pants
– protect the legs from burns
– are black and white checked to hide stains
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The Apron
• Protects cooks from
spills
• Can be removed
quickly to minimize
any burns from
spills
• Should not be used
for wiping hands
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Footwear
• Needs to be solid,
well constructed,
and comfortable
• Should have
nonslip soles
• Never includes
open-toed shoes or
sandals
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Jewelry
• Jewelry does not belong in the kitchen
– Rings, necklaces, earrings, and bracelets can
get caught on moving equipment and cause
serious injury
– Small pieces of jewelry can fall into food and
become a physical hazard
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Objective
• Recall common kitchen injuries and
summarize steps to prevent or respond to
accidents in the kitchen
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Kitchen Injuries
• Every professional kitchen should have a
supervisor who is familiar with basic first
aid
• First-aid kits should be properly stocked
and accessible
• Never use anything in the first-aid kit that
you have not been trained to use
• Always alert a supervisor before applying
first aid
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Cuts
• Precautions to reduce the frequency and
severity of cuts
– Practice proper knife cutting skills
– Knives should be carried by your side and
pointed downward
– Announce when you are carrying a knife
– Never leave a knife or sharp object in a
dishwashing sink
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Cuts
• Precautions (continued)
– Never gesture with a knife
– Never try to catch a falling knife
– Use only sharp knives
– Use knives only for appropriate tasks
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Puncture Wounds
• Puncture wounds
– can be dangerous and may require further
medical treatment
– can deposit bacteria deep in the skin where it
is hard to wash, which can lead to infection
– must be washed well and an antibacterial
product should be applied
• Seek medical attention if the wound is
deep or becomes red and painful
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Falls
• Steps to prevent falls
– Promptly wipe up spills and display a wet
floor sign until the floor is dry
– Clean greasy floors immediately
– Do not place items like stockpots or cases of
food on the floor
– Do not run or push in the kitchen
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Falls
• Steps to prevent falls (continued)
– Apply nonslip treads or place removable
rubber mats wherever the floor is slippery
– Keep aisles clear
– Wear shoes with nonslip soles
– Put ladders and stools away after using them
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Burns
• Ways to prevent burns
– Never use a damp or wet towel as a hot pad
– Use a hot pad that is sufficiently thick to
properly protect your hand
– Alert the dishwashing staff if you place a hot
pan at a dishwashing station
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Burns
• Ways to prevent burns (continued)
– Loudly warn others when carrying a hot pan
or liquid through the kitchen
– Never attempt to move anything hot that you
cannot comfortably carry or lift
– Avoid contact with steam when opening the
door of a steamer or lifting the lid off a pot of
boiling liquid
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Heat Exhaustion
• Drinking plenty of water is the first step in
preventing heat exhaustion
• If a person is experiencing symptoms of
heat exhaustion, have them rest in a cool
place and alert a supervisor
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Heat Exhaustion
• Serious heat exhaustion can lead to
heatstroke
• Heatstroke is potentially life threatening
and requires immediate medical attention
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Back and Muscle Injuries
• Improper lifting can
cause back and
muscle injuries
• When lifting a heavy
object, keep your
back straight and
bend your knees
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Back and Muscle Injuries
• Get assistance
when lifting heavy
or bulky items
• In the event of a
muscle strain, seek
medical assistance
before continuing
to work
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Repetitive Motion Injuries
• Repetitive motion injuries are caused by
frequently performing the same action
over a long period of time
• Vary tasks during the workday to prevent
repetitive motion injuries
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Choking
• In a choking situation, the American Red
Cross recommends the “five-and-five”
response
• Proper training is recommended so you
can respond appropriately in an
emergency
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Allergic Reaction
• Signs of allergic reactions
– Profuse sweating
– Hives or skin rash
– Difficulty breathing
– Dizziness
– Swelling
– Unconsciousness
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Objective
• Implement basic fire prevention and safety
practices
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Fire Safety
• Foodservice professionals
must know how to prevent
a fire and what to do if a
fire occurs
• Fuel, oxygen, and heat
must always be present to
produce a fire
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Preventing Kitchen Fires
• Common preventable causes of
foodservice fires
– Improperly cleaned hood ventilation system
– Excessive grease buildup on equipment
– Failure to turn off all heat sources at closing
– Use of damaged or improper size electrical
cords
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Preventing Kitchen Fires
• Common preventable causes of
foodservice fires (continued)
– Unsteady, loose-fitting candleholders
– Failure to extinguish candles at closing
– Unextinguished cigarette butts in the garbage
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What to Do If Fire Occurs
• Quickly assess the severity of the fire
• Evacuate immediately if the fire is
spreading rapidly or you feel that you are
in danger
• Once your safety is assured, call 9-1-1
• Even if a fire is brought under control by
foodservice staff, the fire department
should still inspect the damage
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Fire Extinguishers
• Every foodservice
operation should
have several fire
extinguishers in
the facility
Courtesy of Fox Valley Fire and Safety
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Fire Extinguishers
• Each type of fire extinguisher is effective
against a specific type of fire
• Fire extinguishers must be inspected
periodically
• If a fire extinguisher is used, it must be
refilled and recharged by a specialist
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Fire Extinguishers
• Follow the four-step PASS technique
when using a fire extinguisher
1.
2.
3.
4.
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Pull the pin at the top of the fire extinguisher
Aim at the base of the flames
Squeeze the trigger
Sweep back and forth so the entire base of
the fire is covered repeatedly
Kitchen Hood Fire Suppression Systems
• Kitchen hood fire
suppression systems
automatically detect
and put out fires
Courtesy of Fox Valley Fire and Safety
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Kitchen Hood Fire Suppression Systems
• If the fire suppression system is engaged,
– assess the fire and call the fire department, if
necessary
– discard food that has been contaminated by
the chemical extinguisher
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Kitchen Hood Fire Suppression Systems
• If the fire suppression system is engaged,
– call the health department to inspect the
kitchen
– call a licensed technician to recharge the fire
suppression system
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Clothing on Fire
• If clothing catches on fire, immediately
stop, drop, and roll
• Others can assist smothering the flames
with a blanket or tablecloth
• Call emergency help immediately if
necessary
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Fire Evacuation Plans
• Every kitchen should have a fire
evacuation plan
• Employees must be trained and the plan
posted in the kitchen
• Some restaurants may also have tornado,
hurricane, or earthquake evacuation plans
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Fire Inspections
• All foodservice operations are inspected
periodically by the local fire department
• Fire inspections help reduce the number
of kitchen fires
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Natural Gas Leak
• Natural gas can be very dangerous
because it is explosive
• Many stoves and ovens in commercial
kitchens rely on natural gas
• If you smell natural gas, alert a supervisor
immediately
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Review
• What role does the government play in
creating a safe workplace?
– OSHA defines and enforces safe working
conditions
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Review
• What can an employer and employee do
to keep the workplace safe?
– The employer should create and maintain a
safe workplace
– Each employee is responsible for practicing
safe working habits
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Review
• Describe how the professional culinary uniform
promotes safety
– Chef jacket protects arms and upper body from
heat and burns; light color to keep cool
– Pants protect the legs from burns
– Aprons protect cooks from spills and minimize
burns
– Sturdy, comfortable shoes reduce fatigue and
accidents
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Review
• List the types of common kitchen injuries
– Cuts, puncture wounds, falls, burns, heat
exhaustion, back and muscle injuries,
repetitive motion injuries, choking, allergic
reactions
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Review
• What should you do if a fire occurs?
– Assess the severity, ensure your own safety,
call 9-1-1
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Review
• What steps should you follow if your
clothes catch on fire?
– Stop, drop, and roll
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