Introduction to Safe Worker

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     Kitchens are filled with objects that can cut, burn, break, electrocute, crush or sprain the human body. The best ways to prevent
workrelated injuries are proper training, good work habits and careful supervision. The federal government enacted legislation
designed to reduce hazards in the work area, thereby reducing accidents. The Occupational Safety and Health Act (OSHA) covers a
broad range of safety matters. Employers who fail to follow its rules can be severely fined. Unfortunately human error is the leading
cause of accidents, and no amount of legislation can protect someone who doesn’t work in a safe manner

Personal Safety
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       Safe behavior on the job reflects pride, professionalism and consideration for fellow workers. The following list of activities is
aimed at preventing accidents and injuries:

 Clean up spills as soon as they occur.

 Learn to operate equipment properly; always use guards and safety devices. Turn off or unplug electrical equipment

before cleaning.

 Wear clothing that fits properly; avoid wearing jewelry, which may get caught in equipment.

 Knives may be the chef’s most important kitchen tool but they are also a potential source for serious personal injury.

Observe the knife safety precautions listed on page 94.

 Use knives and other equipment for their intended purposes only. When walking in the kitchen, carry knives close to your

side with the point down.

 Keep exits, aisles and stairs clear and unobstructed.

 Always assume pots and pans are hot; handle them with dry towels.

 Position pot and pan handles out of the aisles so that they do not get bumped.

 Get help or use a cart when lifting or moving heavy objects.

 Avoid back injury by lifting with your leg muscles; stoop, don’t bend, when lifting. Use an appropriately placed ladder or

stool for climbing; do not use a chair, box, drawer or shelf.

 Keep breakable items away from food storage or production areas. Never place knives or glassware in the pot sink.

 Never leave a pan of oil unattended; hot fat can ignite when overheated.

 Warn people when you must walk behind them, especially when carrying a hot pan.

          All food service establishments should have procedures in place to ensure the safety of all workers and guests. When an
unsafe situation arises, immediately report it to the manager on duty or appointed person in charge.

Fire Safety
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      From grease flare-ups on cooktops to major fires caused by dirty ventilation hoods, fires can develop into serious threats in busy
professional kitchens. Understanding the danger posed by fires and having a proper fire safety program in place is of utmost
importance in a professional kitchen. Fire extinguishers contain different types of chemicals that are effective for various types of
fires. Learn which types of fire extinguishers to use for specific combustible materials. Regulations require that commercial kitchens
be outfitted with ventilation hoods and professional sprinkler systems. Grease fires in ventilation hoods are the primary cause of
restaurant fires; thorough and regular cleaning prevents hazardous grease buildup. All fire suppression systems should be
inspected regularly. When faced with a serious fire, do not waste time. Immediately call for help. Shut off all exhaust fans and turn
off kitchen equipment if time permits. Close the kitchen doors and evacuate the premises. 

       Deep-fat fryers also pose a serious fire threat, and employee training should include instruction on the proper operation and
cleaning of such equipment. In addition, large quantities of hot fat can cause severe burns if not properly handled. When liquids
come into contact with the heated fat, hot steam is released. Take care when adding foods to all deep-fat fryers to prevent getting
burned. The threat is most extreme when a large quantity of liquid hits the hot grease. Keep containers of liquids away from deep-fat
fryers to avoid accidentally spilling liquid into the hot fat and causing a hazardous steam explosion. 

       Chef uniforms were designed with comfort and safety in mind; the double front panels and long sleeves help prevent burns.
Clothing and towels can catch on fire, however. If an employee’s garments catch on fire, use a safety blanket to wrap the person
and smother the flames. Although it is generally best to use an appropriate fire extinguisher to douse kitchen fires, some simple
measures can be useful for extinguishing a small flame in a pan. Immediately cover a pan in which a small oil flare-up occurs; lack
of oxygen will extinguish the flame. To extinguish a small grease flare-up in a pan or on a cooktop, douse it quickly with a generous
amount of baking soda or salt.

First Aid
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     Some accidents will inevitably occur, and it is important to act appropriately in the event of an injury or emergency. This may
mean calling for help or providing first aid. Every food service operation should be equipped with a complete first aid kit. Municipal
regulations may specify the exact contents of the kit. Be sure that the kit is conveniently located and well stocked at all times. 

     The American Red Cross and local public health departments offer training in first aid, cardiopulmonary resuscitation (CPR) and
the Heimlich maneuver used for choking victims. All employees should be trained in basic emergency procedures. A list of
emergency telephone numbers should be posted by each telephone.