1. Bellwork: Identify as many kitchen safety hazards as possible.
Students will have three minutes to identify the hazards. Explain that while the image shown may be in the home, these are also common safety hazards in the food service industry. In today’s lesson, students will learn about the hazards and measures to take in order to prevent these hazards.

2. Kitchen Safety: Accidents & Injuries

3. Learning Targets Students will be able to:
Identify workplace hazards and personal injury consequences
Explain ways to prevent personal injury
Describe detailed processes for handling equipment that may cause personal injuries.

4. Terminology
Abrasion: A scrape, minor cut where the skin is rubbed off without a penetrating cut. May be shallow with no bleeding.
Laceration: A cut or tear in the skin that can be deep with flowing blood.
Avulsion: A portion of the skin or a digit that is partially torn or cut from the body.
Puncture: A wound when the skin is pierced with a pointed object that creates a deep hole in the skin.
Scald: A type of burn injury caused by hot liquids or gases.

5. Abrasion, Avulsion, or Puncture?

6. Food Service Hazards
Workplace accidents cost the foodservice industry over ________ per year.
_______, poor kitchen design, and minimal _______ all contribute to these accidents.
Despite the frequency of workplace accidents, they can all be _________
$48 Billion
Fatigue
training
prevented!

7. What can happen?
Most common personal injuries in kitchens include the following categories:
Slips & Falls
Cuts
Muscle Strains
Burns and Scalds

8. Personal Injuries
What precautions should foodservice workers take to avoid personal injuries?
With a partner, brainstorm 2 things for each type of personal injury that employees can do to help prevent injuries from occurring.
Be prepared to share

9. Preventing slips & trips
Clean spills immediately
Wear slip proof, close- toed, supportive shoes.
Make sure proper matting is covering floors
If liquids are spilled on the floor, they should be mopped up and a wet floor warning sign posted.
Wear slip proof, close-toed, supportive shoes.
Shoes should have cushioned insteps and slip-resistant soles
Make sure proper matting is covering floors- non-slip floor mats ensure that spills don’t become slips

10. Preventing cuts
Use mesh gloves when cutting or using sharp knives or working near blades.
Use cutting mats or a damp towel under the cutting boards
Be sure your knives are sharp. Dull knives cause worse cuts than sharp ones!
Wash all knives separately and carefully.
Carry knives at your side, with the blade pointing down and behind you.
Knife safety will be reviewed in depth during the knife skills unit

11. Preventing muscle strain
Wear comfortable, supportive shoes for long periods of standing.
Rotate tasks so you aren’t doing the same thing throughout your entire shift.
Keep frequently used items closest to them and store seldom used items further away.
Proper lifting techniques – with your legs, not your back.
Use stepstools/ladders whenever possible.
Comfortable, supportive shoes are essential for kitchen workers due to long periods of standing.
Moving and stretching frequently and rotating tasks can help workers avoid static postures and fatigue.
To reduce overreaching, workers should keep their frequently used items closest to them and store seldom used items further away. Proper lifting techniques when moving heavy pots and food items can prevent strains.

12. Preventing burns & scalds
Be aware of hot surfaces and open flames.
Never leave food unmonitored.
Wear protective clothing
Use caution when removing lids from pans and when removing dishes from dishwasher
Cool cooking equipment and vents before cleaning
. Cooking equipment and vents should be cooled before cleaning them; it is best to clean equipment at the start of a shift.
Fire safety will be covered in depth later in the unit.
Other heat sources include boiling water, steam baths, sinks and dish washers. Reaching over boiling pots and hot water sources can lead to severe burns from steam. When opening pots or steam baths, workers should stand to the side and use the lid as a shield.
To prevent fires, workers should monitor cooking food carefully. Hot grease and oil should never be left unattended. Oils and grease should be cooled before transporting them. Grease traps and grill surfaces should be cleaned frequently and flammable items should not be kept near flames or heat sources. It is important to know and practice emergency procedures, first aid, and how to use a fire extinguisher.
Wearing close-fitting sleeves prevents catching them on pot handles, oven and stove knobs, or dangling them in flames or hot oil. Shoes should have cushioned insteps and slip-resistant soles. Aprons provide an added layer of protection from splashes of hot water or grease. Hand mitts and pot holders should be used when handling hot items

13. Cleaning Kitchen Equipment
What type of equipment would a food service worker need to clean?
What hazards could occur when cleaning kitchen equipment?
What precautions need to be taken to prevent injuries while cleaning kitchen equipment?

14. Video - Kitchen Safety
Watch the video: nYjw2p0
While watching, write down each type of equipment they talk about, and 1 safety precaution for using that piece of equipment.

15. Kitchen Equipment
What type of equipment would a food service worker use and need to clean?
Stoves, Mixers, Steamers, Slicers, Grinders, Dish Machines, Grills, Fryers, Steam Baths, Knives

16. Closure: List 3 hazards in this picture, what type of injury it could cause, and a preventative measure.
Students respond on the exit ticket provided. Answers should relate to Burns, Cuts, Strains, and Falls.