1. Why is appropriate footwear so important in a commercial kitchen? Daily Appetizer

2. Kitchen Safety and First Aid

3. Avoiding Burns Use dry hot pads or oven mitts Keep pot handles turned away from aisles and burners Avoid wearing loose clothing Avoid splashing water into a deep fryer and add food slowly to the oil Keep an eye on fellow workers and warn them if you are carrying something hot Be careful of steam when lifting a pots lid

4. Preventing Knife Cuts Keep knives sharp and stored properly Don’t let handle or blade of knife extend into a walking or work area Never submerge a knife in soapy water Cut away from the body Always use a cutting board or block

5. Get instructions if you do not know how to operate the machine Keep guards in place when machines are operating Make sure machine is off before adjusting or cleaning Kitchen Machines

6. WIPE UP SPILLS IMMEDIATELY Keep aisles and passageways clear of any items or debris Falls and Strains

7. Keep back straight and bend knees using leg muscles to lift Safe Lifting

8. Fire Hazards Know the locations of fire extinguishers Vent ovens and other gas- fired units before lighting them Avoid the use of flammable liquids in the kitchen area Always watch hot oil. It can catch on fire once it reaches a certain temperature

9. Fire Extinguishers Class A – water-based, can only be used on fires that start from paper, cloth, wood, or plastic Class B – foam, can be used for fires from class A and on fires that start from gas, grease, and oil Class C – Dry-chemical, can be used for electrical fires and some class A and B fires Class K – Used on fires caused by deep fat fryers and other appliances that cook foods with combustible oils or fats

10. P ull the pin. A im low, at the base of the fire (stand 6 to 8 feet away from the fire). S queeze the trigger. S weep from side to side. Fire Extinguisher Use

11. Drain cleaners, bleaches, and strong acids can be dangerous Never mix different types of products All chemicals and cleaners should be labeled All chemicals and cleaners should be stored separate from food and on lower shelves Chemicals

12. Material Safety Data Sheet Describes the specific hazards posed by a chemical There is a MSDS for every product that contains chemicals in that particular location. Everyone working must have access to this information. M.S.D.S

13. BURNS Hold burn under cool running water for 10 minutes. Cover the burn with sterile gauze bandage but not too tightly Take an over-the-counter pain reliever If the burn is too large or gets infected, seek medical help First Aid

14. CUTS Stop bleeding by applying gentle pressure Once you have controlled or stopped bleeding, clean the cut. Apply an antibiotic cream and cover with bandage If bleeding does not stop or cut is extremely deep, seek medical help First Aid Cont…

15. FALLS/HEAD INJURIES You need to get medical help if a person hits their head and loses consciousness for more than a few seconds, has impaired vision, seems confused, or is vomiting If it is a minor bump, ice needs to be applied but not directly to the skin. Make a pack with a thin wash cloth Ice should be applied in 20-30 minute incraments First Aid Cont…

16. What would you do for the following scenarios? A fellow worker cuts themselves while chopping vegetables. It is not too deep but is bleeding slightly Your sous chef was carrying a hot pot of grease and slipped. His entire right arm was severely burned The bus person at your restaurant ran out of dish detergent and is about to refill the container that is labeled sanitizer A line cook that is working beside you is about to put soaking wet potatoes into the deep fryer to make some french fries Daily Dessert