Exercise
Kitchen Safety | More Hazards and Precautions
EXERCISE #2
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Target Audience: All kitchen employees
Exercise Objective: To review safe work practices to prevent kitchen injuries and foodborne illness;
also to review basic first aid for common kitchen injuries.
Instructions: Have trainees complete the worksheet below. Then discuss the results as a group and
answer any questions.
1. Identify two burn hazards and two precautions you can take to prevent burns on the job.
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2. Name two ways you can minimize the risk of developing a work-related musculoskeletal disorder (MSD).
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3. Describe the safe lifting technique. (Hint: The training program referred to five basic steps.)
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4. List two precautions for preventing foodborne illness (either in food handling or food preparation—or both).
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5. Briefly identify proper first aid for each of these kitchen injuries:
Cuts _________________________________________________________________________________
Burns ________________________________________________________________________________
Electric shock __________________________________________________________________________
Falls _________________________________________________________________________________
Exercise
Kitchen Safety | More Hazards and Precautions
GUIDANCE
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1. Burn hazards in the kitchen include:
 Hot surfaces
 Flames
 Hot oil and grease
 Hot water/steam
Precautions to prevent burns include:
 Use potholders and oven mitts.
 Check steaming containers carefully.
 Be careful with grills, ranges, ovens.
 Avoid hot oil splashes when frying.
 Handle hot foods and liquids cautiously.
 Watch your step when you carry hot food
containers and warn co-workers.
2. MSD hazards include repetitive motions such
as chopping and scooping; reaching for
equipment and supplies, especially overhead;
lifting heavy objects; and maintaining awkward
postures while working. To minimize the risk of
developing MSDs, kitchen employees should:
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Keep elbows close to the body, head facing
forward, and wrists straight while performing
repetitive tasks to minimize stress and strain
on the body.
Use mechanical aids like food processors,
mixers, and so on whenever possible to limit
repetitive motions.
Reposition implements and supplies to
avoid reaching and awkward postures.
Take mini-breaks and alternate tasks to give
tense muscles a chance to relax.
When standing, shift from foot to foot or
elevate one foot.
3. Safe lifting includes the following steps:
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Stand close to the object, and keep a wide
stance.
Bend at the knees and squat down, keeping
the back comfortably straight.
Pull the load close to the body and grasp it
firmly.
Tighten stomach muscles and power the lift
with the legs, not the back.
 Rise slowly and steadily.
4. Precautions for preventing foodborne illness
when handling food include:
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Changing gloves or washing hands each
time different raw foods are handled.
Changing gloves or washing hands
between handling raw and cooked foods.
Replacing gloves or washing hands
whenever unclean surfaces or items are
touched.
Making sure containers and utensils are
clean.
Cleaning work surfaces to prevent
contamination.
Precautions for preventing foodborne illness
when preparing food include:
 Cooking foods thoroughly.
 Keeping hot foods hot and cold foods cold
 Keeping frozen food frozen until ready to
cook or thaw.
 Not refreezing thawed food.
 Reheating cooked foods to at least 165°.
 Not using any food that looks or smells bad.
5. Basic first aid for common kitchen injuries
includes:
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Cuts—wash, disinfect, and bandage
Burns—soak first- and second-degree
burns under cold running water and cover
loosely with damp sterile dressing
Electric shock—check for breathing and
administer CPR, if required
Falls—don’t move if broken bones, or back
or neck injuries suspected; call 911, and
keep victim comfortable.
For any serious injuries, such as deep cuts with
heavy bleeding, third-degree burns, or burns to the
face or large areas of the body, serious electric
shocks, and bad falls, call 911 immediately.