SAFETY SKILLS AND
PRACTICES FOR
COMMERCIAL KITCHENS
Introduction to
Culinar y Arts:
Unit 6
BASIC FIRST AID
 A first aid kit needs to be readily available and stocked at all
times
 Learning basic first aid is important to know before working in a
kitchen; accidents can happen
 In addition to learning basic first aid, you can be first aid certified
at local organizations such as the Red Cross
 At least one person working at all times needs to have training to
ensure the safety of other co -workers .
BASIC CUTS AND LACERATIONS
Wash your hands
Stop the bleeding
Clean the wound
Apply an antibiotic
Cover the wound
Change the dressing
Watch for signs of infection.
ABRASIONS AND PUNCTURES
To take care of a puncture wound:
 Wash your hands
 Stop the bleeding
 Clean the wound
 Apply an antibiotic
 Cover the wound
 Change the dressing
 Watch for signs of infection.
Get immediate medical help if the wound :
 Won’t stop bleeding
 Puncture is caused by animal or human bite
 Wound is deep, dirty or caused by a metal object
CPR
 CPR or Cardiopulmonar y resuscitation is a potentially lifesaving
technique in emergencies in which someone’s breathing or hear tbeat
has stopped.
Before star ting CPR, c heck :
 Is the per son conscious or unconscious?
 If the per son appear s unconscious, tap or shake his or her shoulder
and ask loudly, "Are you OK?"
 If the per son doesn't respond and two people are available, one should
call 911 and one begin CPR. If you are alone, call 911 before beginning
CPR — unless you think the per son has become unresponsive because
of suf focation. In this special case, begin CPR for one minute and then
call 911
 If AED (Automated External Defibrillator) is immediately available,
deliver one shock if instructed by the device, then begin CPR.
 Remember CAB - Compressions, Air way, Breathing
 Compressions: Restore blood circulation
 Air way: Clear the air way
 Breathing: Breathe for the per son (mouth -to-mouth breathing or
mouth-to-nose breathing)
FOOD ALLERGIES
In t h e fo o ds er vic e i n dus t r y, i t i s i m pe ra tive to be awa re o f t h e c o m m on fo o d
a l l ergies. It i s i m po r t a nt to m a ke c us to m er s awa re o f t h e i n g re dient s i n fo o d t h a t
m ay po s s ibly c a us e a re a c t i on .
Ca l l 91 1 i f t h e pe r s o n h a s h a d s eve re re a c t i ons i n t h e pa s t o r h a s a ny o f t h e s e
s y m ptoms:
 D i f fi c ult y bre a t h in g o r w h e e zin g
 Ti g h t ness i n t h e t h ro a t o r a fe e l ing t h a t t h e a i r ways a re c l o sing
 H o a r se ness o r t ro ubl e s pe a king
 Swo l l en l i ps, to n g ue , o r t h ro a t
 N a us e a, a bdo m inal pa i n , o r vo mit ing
 Fa s t h e a r t be a t o r pul s e
 An x i et y o r di z z i ness
 Lo s s o f c o n s c iousness
Tr e at S y m pto ms
 Fo r m i ld a l le rgy s y m pto ms, g i ve a n ove r - t h e - co unte r ( OTC) a n t i h ist amine.
 Fo r i t c hy, wa te r y eye s , us e OTC a l l ergy eye dro ps .
 Fo r a n i t c hy a l l ergic ra s h , a ppl y a c o l d c o m pre ss a n d a n OTC hy dro c o r t i sone
c re a m
ANAPHYLACTIC SHOCK
 When someone has a life threatening allergic reaction it can
cause a “shock”. The reaction can occur in minutes or a
delayed reaction.
 This is due to a quick drop in block pressure and trouble
breathing.
 Immediately call for medical assistance, 911
 Ask if the person is carrying an Epinephrine autoinjector
(EpiPen) and allow them to self treat or ask if they need help.
This is usually done by injecting the EpiPen into the thigh.
 Have the person lay on their back - if vomiting have them lay
on their side to prevent chocking
 If there are no signs of breathing start CPR until EMTs arrive
CHOKING AND HEIMLICH MANEUVER
P a r t i c ul a r ly i n a f o o d s e r v i c e e s t a b l i s h m e n t , c h o k i n g m ay b e a p o te n t i a l h a z a r d . I t i s
i m p o r t a n t to k n o w w h a t to d o w h e n s o m e o n e i s c h o k i n g .
M o s t p e o p l e w i l l i n d i c a te t h ey c h o k i n g b y h av i n g t h e i r h a n d s c l ut c h e d a r o u n d t h e i r t h r o a t
A d d it i o n a l I n d ic a to r s o f c h o k i ng
 I n d i v i d ual c a n n o t t a l k
 I n d i v i d ual i s h av i n g t r o u b le b r e a t h i n g o r b r e a t h i n g i s v e r y l o ud
 C a n n o t c o u g h f o r c ef ul l y
 Skin, lips and nails turning blue or dusky
 I n d i v i d ual m ay b e c o m e u n c o n s c io us
If
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a n i n d iv i d ua l i s c h o k i n g
G i v e 5 b a c k b l ow s b et w e e n t h e p e r s o n ' s s h o u l d er b l a d e s w i t h t h e h e e l o f yo ur h a n d .
G i v e 5 a b d o m in a l t h r u s t s . ( H e i m l ic h m a n e u v e r )
A l te r n a te b et w e e n 5 b l o w s a n d 5 t h r u s t s
To p e r fo r m a b d o m i n a l t h r us t s ( H e i m lic h m a n e uve r ) :
 S t a n d b e h i n d t h e p e r s o n . Wr a p yo ur a r m s a r o u n d t h e w a i s t . T i p t h e p e r s o n f o r wa r d
s l i g h t ly.
 M a ke a f i s t w i t h o n e h a n d . Po s i t i o n i t s l i g h t ly a b o v e t h e p e r s o n ' s n av e l .
 G r a s p t h e f i s t w i t h t h e o t h e r h a n d . P r e s s h a r d i n to t h e a b d o m e n w i t h a q u i c k , u p w a r d
t h r u s t — a s i f t r y i n g to l i f t t h e p e r s o n u p .
 Pe r f o r m a to t a l o f 5 a b d o m in a l t h r u s t s , i f n e e d e d . I f t h e b l o c ka g e s t i l l i s n ' t d i s l o d g e d ,
r e p e a t t h e f i v e - a n d - fi v e c yc l e .
MINOR BURNS
 ALL MAJOR BURNS MUST RECEIVE IMMEDIATE MEDICAL
ATTENTION
 Immediately cool the burn under cool running water for 10 -15
minutes
 Remove any jewelry in the burned area
 Apply moisturizers such as aloe or low does hydrocortisone
cream
 Do not break small blisters - allow them to heal covered and
protected
 For pain that may occur, take over the counter pain reliever if
needed
FIRE SAFET Y
Classifications of Fire Extinguishers
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Class A - for ordinar y combustible materials
Class B- for fires that involve flammable or combustible liquids
Class C- for fires that result from electrical equipment
Class D- for fires that involve combustible metals
Class K - for fires that involve cooking oils, trans -fats, or fats in
cooking appliances
Types of Fire Extinguishers
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Water and Foam Extinguishers
Carbon Dioxide extinguishers
Dr y Chemical extinguishers
Wet Chemical extinguishers
Dr y Powder extinguishers
HOOD SUPPRESSION SYSTEMS
 Hood suppression systems are important in
preventing fires and ensuring safety
 Proper maintenance and repair can prevent
major damage from occurring in a food
service
EMERGENCY EVACUATION ROUTES
 It is important for food service establishments to
have an emergency evacuation route
 Having an emergency evacuation route can help
ensure the safety of workers and customers
 Lack of an emergency evacuation route can cause
major confusion and uncertainty if an emergency
strikes
FALLS, STRAINS, SPRAINS, AND LIFTING
 Ensure employee safety by using signs when an area is wet
and may cause someone to fall
 Make sure employees wear proper shoes that will help
prevent falls in the kitchen area
 Make sure materials are out of high traffic areas where
people walk to prevent employees from tripping and
spraining the wrists or ankles
Proper lifting technique
1. Feet shoulder-width apart
2. Squat down, bending at the hips and knees
3. Keep good posture
4. Lift with your hips and knees
5. Hold the load close to your body
6. Take small steps
GAS SAFET Y: RANGES AND OVENS
 Gas ovens and burners have many benefits such as the fact
that they heat up quickly and cool down quickly
 It is important to take special precaution with the gas oven
and ranges
 Pilot light- The pilot light is the area that must be lit to allow
the gas to burn and produce heat for cooking
 Shut-of f valve- shuts of f gas to the burner any time the pilot
and the burner are both of f
MATERIAL SAFET Y DATA SHEET
Location of M SDS
 Must accompany ever y shipment of hazardous substance and must be
available to you on the job site
Information found on M SDS
 Identity of the substance
 Exposure limits
 Physical and chemical characteristics of the substance
 Type of hazard the substance presents
 Precautions for safe handling and use
 Reactivity of the substance
 Specific control measures
 Emergency fir st -aid procedures
 Manufacturer contact information
 Material safety data sheets are impor tant in the food ser vice
industr y because it describes in detail the potential hazard with
any chemical being used in the food ser vice
RESOURCES
 www.webmd.com/first -aid/allergic-reaction-treatment
 www.mayoclinic.org/first -aid/first-aid-anaphylaxis/basics/art20056608
 www.femalifesafety.org/types -of-extinguishers.html
 www.fire-extinguisher101.com/
 www.webmd.com/back-pain/proper-lifting-technique
 home.howstuffworks.com/how -to-repair-an-oven6.htm