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Kitchen Safety

University Dining
by

Marena Mikkelson

on 8 May 2015

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Transcript of Kitchen Safety

Kitchen
Safety
1.169 Million
adults visited the hospital due to cuts on hands or arms
1 Second
is the amount of time it takes to create a 3rd degree burn in
150° water
15%
of all deaths are due to slips, trips, and falls. 2nd only to vehicle accidents
You can prevent these injuries by knowing
How to use a knife!
Slips, trips, and falls!
How to prevent
&
How to
not
get
BURNED!
When Using a Knife
it is Important to
Concentrate
On what you are cutting
Use a cutting board
And a stable surface to work on
Use sharp knives
Dull blades cause more accidents because they are harder to work with and require more pressure
Choose the right knife
for the job you're doing
Never cut food in your hand
and to always keep fingers on top of the blade
The Right Knife For the Job
Using the right knife for each job will help prevent strains on your wrist as well as cuts due to improper cutting styles.
Knife Skills
It is incredibly important to use a knife in the proper way to prevent injury.
Before you use your knife
Prepare Yourself!
THE CUT GLOVE SANDWICH
The Towel and the Cut-Board
The
Cleaver
Way to Get Rid of Your Knife
Don't put it in the sink!
wash it and put it away immediately
Carry the knife away from your body
and let people know you're carrying a knife
When handing the knife off
place it on the counter and let them pick it up
Put it away in the right place!
You can prevent
Obstacles,
Clothing,
Spills
Communicating,
slips, trips, and falls
by
removing
wearing the proper
cleaning up
&
Communication in the Kitchen
Keep Obstacles out of the Walkway!
Wear the Proper Clothing
Slip Resistant Shoes!!
No
Loose Hair
Dangling Sleeves
Hanging Jewelry
should be worn
Spill Something?
Clean it up immediately!
Use a wet floor sign!
Let people know!
How to Get Burnt!
Protect Yourself
From Burns
Use oven pads
Always assume items are HOT
Don't wear dangling clothing
Use extra caution when reaching into the oven
Never Try to Catch a Falling Knife!
Stand too close
to the steam kettles!
Put your feet under
scalding hot water!
Plug too many cords into one outlet!
Fill the oil up past the fill line!
Behave recklessly around the burners!
Set your towels down right next to the burners!
Leave cooking unattended!
Put your face in the oven right when you open it!
CAN PREVENT INJURIES IN THE KITCHEN!
1
2
3
Then you're ready to cut!
Grab a wet towel
Put it on a flat stable surface
Grab your cutting board
Ready to cut stuff!
BAM!!
Prevent collisions by letting people know where you're moving around the kitchen!
BEHIND YOU!
CORNER!
HOT!
Kitchen Safety
LIFTING!
Falls and equipment mishaps are the two
most common causes of injury for
younger workers.
in the workplace
Food Safety
Properly washing your hands!
Bathe before your shift
Show up to work with a clean uniform
Wash hands constantly
Wear gloves and change them regularly
Look
fresh!
Cough or sneeze into your elbow and wash hands afterwards
Pay attention to the food
Things to look for:
Safe
Food
Check food temperatures
Serving food properly
Store Food Properly!
Stay away from the
DANGER ZONE
40°-140°
Food must pass through the danger zone as quickly as possible.
Food cannot be made safe to eat if it has been in the danger zone for more than 4 hours
Ready to eat foods
Seafood Beef
Pork
Poultry & Eggs
Ready to be cooked
Cooked
Raw
Vegetables
& Produce
Do not touch ready to serve food without gloves on
Keep ready to eat food and food being prepped separate
Make sure food is at a safe temperature before serving
Check that the serving dish is clean and well rinsed
Make sure when combining foods that they have the same expiration dates
KNIFE!
Full transcript