1. Food Service
Unit 2: Safety

2. Safety Safety is a constant concern in the commercial kitchen.
Accidents can easily occur because of the amount of activity and potentially dangerous tools and equipment in the kitchen.
Accidents just don’t happen, they are caused.
Accidents can be prevented by identifying possible hazards and minimizing the potential for an accident occurring.
Proper layout of the commercial kitchen, properly maintained tools and equipment, and safe work habits all contribute to a safe working environment.
Respect tools and equipment, and the welfare of fellow food service workers.

3. Kitchen Safety
Safety programs must be in place and safety must be practiced by all workers on a continuing basis.
The Occupational Safety and Health Administration (OSHA) is responsible for setting and enforcing workplace safety standards in the U.S.
Employers are responsible for safety training and ensuring that employees follow OSHA standards.
Employees must report all accidents and safety hazards to the employer or supervisor.

4. Injuries CUTS BURNS FALLS STRAINS & SPRAINS Usually caused by knives
More painful and longer healing time
Caused by wet floors, spilled foods or grease, torn mats or damaged floors
Not serious but painful and result in lost work hours
Practice proper knife skills like fingers tucked inward
Classified as either a minor or serious burn. Minor burns caused by popping grease and handling hot pans (USE POT HOLDERS)
OHSA requires all places of employment to be clean, orderly, and sanitary
Strains occur from excessive tension, effort, or stretching of muscles
Treat cuts immediately
Serious burns caused by splashed grease, escaping steam, and gas ignited incorrectly
Clean up spills immediately
Sprains occur from excessive stretching of ligaments
Properly cover cuts (bandage & glove) when working in the kitchen
Treat burns using running cold water (NO ICE) and antibiotic ointment and bandages
Use non-slip mats
Avoid lifting heavy objects or repetitive moves
First Degree: affect the top layer of skin and treated as a minor burn (red & swollen)
Second Degree: affect second layer of skin and sometimes treated as a minor burn if less than 3” diameter (blisters & swelling & pain)
Third Degree: damage to body tissue and could affect fat, muscle, and bones. Seek trained medical personnel
Wear only CLOSED TOE non-slip shoes

5. Choking
Choking often occurs as a result of solid food becoming lodged in a person’s throat.
A person who is choking may experience panic, which can complicate or elevate the situation.
Indications that a person is choking include gasping for air, inability to breathe, or turning blue.
The universal sign for choking is a hand to the throat with extended fingers and thumb.
The Heimlich maneuver is an effective technique for stopping choking.
This maneuver should not be performed on unconscious victims, pregnant women, or small infants.

6. Fire Safety
Work areas must be equipped with the correct number and type of fire extinguishers.
The National Fire Protection Association (NFPA) classifies fires as Class A, B, C, D, and K.
The appropriate fire extinguisher must be used on the fire to safely and quickly extinguish the fire.
OSHA requires that extinguishers be selected based on the types of anticipated workplace fires and on the size and degree of hazard that would affect their use.
Emergency exit diagrams are also an important part of the emergency plan.
These diagrams should be posted in locations accessible to employees in the event of an emergency.

7. Remember…range hoods also need to be cleaned to avoid grease fires!
Fire Safety Rules
ALWAYS USE THE PROPER FIRE EXTINGUISHER
KNOW THE LOCATIONS OF THE FIRE EXTINGUISHERS
NEVER USE FLAMMABLE SOLVENTS OR CLEANERS IN KITCHEN
KEEP TOWELS AWAY FROM THE RANGE
PLACE LIGHTED MATCH TO THE GAS BEFORE TURNING ON GAS
ALWAYS CHECK GAS & ELECTRICITY TO MAKE SURE IT IS SHUT OFF
Remember…range hoods also need to be cleaned to avoid grease fires!

8. Food Preparation Safety Rules
Use clean, dry pot holders when handling hot skillets, pots, and roasting pans.
Remove the lids of pots slowly, lifting the side away from the hands and face.
Always give the notice of “HOT PAN” when passing fellow workers.
Avoid overfilling food containers to reduce the risk of spills.
Never let the handles of saucepans and skillets extend over into the aisles.
Never turn the handle of any pot toward the heat.
When lifting is required, lift so the strain is absorbed in the legs and arms.
Get help in lifting or moving heavy pots or containers.
Always slide food into hot grease.
Keep workstations clean and organized (mise en place).
Pay attention to the job at hand.
Never throw objects in the kitchen.
Never leave a hot pot or pan on a counter top.

9. Knife Safety Rules Use the right knife for the job
Do not grab falling knives
Always carry knives blade tip down
Always cut away from the body
Always place dirty knives on the side of the sink
Use cutting boards when using knives
Wipe knife blades away from the body
Properly store knives away
Pick up knives by handles only
Always hold knives with proper technique

10. Always use utensils that are NSF approved and nonporous
Misc. Safety Rules
Always use utensils that are NSF approved and nonporous
Never operate equipment unless trained
Always wear non-slip closed toe shoes
Never wear loose fitting clothing
Always wear an apron/ chef coat
Clean up spills immediately
Always walk in the kitchen not run
Use rubber mats around wet floors
Never leave pot, pans, etc. on floor
Discard chipped or cracked glassware
Never use glassware in forming food