Food Kitchen Safety

Practice Occupational
Health and Safety

Anyone who eats food prepared in your home
OR in a foodservice establishment has a right
to expect safe food served in a safe
‘Premises’ include a
environment on safe premises.
foodservice establishment
and the property around it.
A ‘general safety audit’ identifies areas

and practices that may be hazardous to
employees or customers.
A restaurant manager is supposed to know the hazards, do whatever
is necessary to correct them, and be sure there are proper warnings
where everyone can see them. If an accident does happen,
restaurants may be held ‘legally responsible’. This principle is the
same one that applies to home ownership. LIABILITY means the legal
responsibility that one person has for another.
Commonly Encountered Maintenance Problems

in Commercial Kitchens
Electrical Hazards
otential Hazard
P
Workers in restaurants are exposed to shocks
and electrical hazards from:
•Worn electric cords or improperly used or
damaged extension cords
•Improperly wired or ungrounded outlets
•Faulty equipment and wiring
•Damaged receptacles and connectors
•Wet clean-up processes
•Unsafe work practices
CommonlyEncountered Maintenance Problems
(A) Electrically operated kitchen equipment:
•Tripping of miniature circuit breakers because of
wrong selection in terms of capacity, short circuiting
etc.
•Failure of insulation of P.V.C. wires dues to over
heating of circuit or continuous use of Electrical
Equipment.
•Short circuiting of air heaters being used in Hot
cases and service counters for continuously long
hours usage.
•Short-circuiting of electrical wiring by putting water
on electrical switches while cleaning the kitchen
during night hours by unskilled worker.
CommonlyEncountered Maintenance Problems
(B) LPG Operated Kitchen Equipment:

•The cooking ranges are operated on LPG and if
LPG supply is not maintained properly, it may
cause the problem of fire in kitchen.
•The oil, grease used in cooking and production of
food items to be handled properly otherwise
spillage over LPG operated equipment can cause
problem of fire.
•The LPG operated equipment have burners which
needs to be cleaned regularly to avoid mishap.
Apply health, safety

and security
procedures in
the workplace
Running a business in a cafeteria or a big
food service establishment is a
demanding job. Consider the following
responsibilities if you are a worker or an
owner of such business.
•Protecting your property from fire;
•Protecting your property from natural
hazards;
•Protecting your property from crime;
•Protecting your staff and visitors from
accidents;
•Legislation that may affect your business
A. Protecting your property from fire
Electrical faults
• Frequent visual inspections of all
portable electrical items and fixed
electrical wiring.
• Regular maintenance of these items
by an authorized agency or licensed
electrician may be recorded and
monitored.
A. Protecting your property from fire
Smoking
Ideally smoking should be prohibited
throughout the premises (including yards
and
open areas) and notices to that effect
prominently displayed.
• Ensure smoking is restricted to a designated
area that is kept free of combustible items
such as paper, curtains, flammable liquids.
• Provide metal lidded bins for the disposal of
ashtray contents and ensure they are emptied
safely every day. Do not dispose of them with
other combustible waste.
B. Protecting establishment from natural hazards
Flood
Firstly, check with the Local Authority
whether property is in a flood risk area.
If it is then you should:
Prepare a flood plan for your business
detailing the actions you will need to take
to minimize damage and disruption.
Practice putting the plan into action so that
you and your staff will be sure it works and
have experience of what to do.
B. Protecting establishment from natural hazards
Storm Damage
Making sure your premises are in a good
state of repair, it will minimize the chance
of storm damage - check the building
regularly (walls, roof and any outbuildings)
and ensure any problems you find are
repaired promptly.
Check at least once a year that roof
gutters, down-pipes and drainage galleys
are clear and unobstructed and kept free
of leaves and vegetation
C. Protecting property from crime
Thieves frequently see catering businesses

as an easy target and it is wise to ensure
that you have a good level of security at
your premises.
Locks on external doors should carry
standards and high quality materials. All
accessible opening windows should be
fitted with key-operated locks
C. Protecting property from crime
• Theft of money
Keeping cash on the premises overnight
increases the chance of a break in:
Keep as little cash on the premises as
possible and keep it out of public view.
• Where possible, cash should not be left
on the premises outside business hours.
• Empty the cash register over-night and
leave the drawer open as this often
deters thieves.
D. Protecting your staff and visitors from accidents.
“Prevention is better (and cheaper) than cure”.
Slips, Trips and Falls
The most common type of workplace accident, these can be
easily and cheaply prevented in most cases and will often
bring other benefits.
•Keeping the premises clean, tidy, congestion-free and well lit
will go a long way to preventing most of this type of accident.
•Clear up spillage promptly and post warning notices.
•Repair or replace damaged floor coverings immediately –
especially on stairways and areas where the public have
access.
•Keep a clearly marked first-aid kit available at all times.
Manual handling/lifting
Preventing injuries caused by manual lifting of heavy
items is also the subject of regulations and solutions
to this problem can easily be achieved. If loads must
be manually lifted, ensure they are carried by at least
two people and that training in lifting techniques is
provided.
Provide mechanical equipment e.g. trolleys to assist
staff in unloading and moving deliveries. In addition,
ensure deliveries are as close as possible to the
location where they will be stored or used
Accident reporting and investigation

Make sure that all accidents and
incidents are recorded and investigated
as lessons can be learned to prevent
them in future. As long as the recording
method is accessible and secure it will be
accepted – computer records are fine.
F. Legislations that may affect
business
We have mentioned some areas where
legislation may affect your business -
Fire Safety, Food Hygiene and
Electricity. There maybe other
regulations from other regulatory board
like Food and Drug Administration
(FDA) particularly on manufacturing,
packaging and storing food. Be aware
and knowledgeable.
Workers’ Compensation is
a state-administered
program that helps
employees who are injured
in accidents related to
work, or become sick for
job-related reasons. It
provides payments for lost
work time, payments for
medical treatment, and
payments for rehabilitation
and retraining.
The Occupational Safety and Health Administration (OSHA) is the
federal agency that creates and enforces safety-related standards
and regulations in the workplace. One such regulation requires that
restaurants have a Hazard Communication Standard (HCS), and that
employers notify all employees about chemical hazards on the job
and provide training for their safe use.
Chemicals sometimes pose
health hazards because they can
Chemicals sometimes pose cause long- or short-term
physical hazards because they are injuries or illnesses. They may
flammable, explosive, highly be toxic (poisonous),
reactive to air or water, or stored carcinogenic (cause cancer), or
under pressure that could cause corrosive (cause a material to be
damage to property and burns. eaten away or dissolved).
Each chemical in a foodservice

operation must have a Material Safety
Data Sheet (MSDS) that describes the
hazard it presents, first aid,
procedures for handling it,
manufacturer contact info, etc.
Ammonia, brass and silver cleaners,
chlorine bleach, coffee pot cleaners,
degreasing agents, disinfectants, drain
cleaners, floor cleaners, dishwashing
detergent, propane, butane, and
pesticides are all examples.
There are 3 classes of fire hazards in a
kitchen or restaurant environment:
Class A includes wood, paper, cloth, or
Arson refers to the deliberate cardboards; Class B includes
and malicious burning or flammable liquids, gases, or grease;
property. Good fire safety Class C includes electrical equipment
procedures and building and circuits. Portable fire
security can minimize risk. extinguishers are marked A, B, C, or a
combination.
CLICK ON THIS PICTURE TO SEE VIDEO
Smoke detectors
must be placed
where they have a
flow of air past them,
not in dead spaces After smoke comes
such as at end of fire. NEVER throw
hallways or between water on a grease fire!
ceiling beams. Heat To put out a fire: remove the fire’s fuel
detectors are supply; deny it oxygen; cool the fire’s point
activated by below it’s combustion point (throw on salt;
significant increases flour will burn), or disrupt the flame’s chain
in temperature. reaction with a fire extinguisher.
In order to serve food
while it is hot, it may
be served on heated
plates or in skillets.
Warn your guests
about hot dishes or
hot fillings in food, or
about extremely hot
liquids.
Avoid steam
burns on
hands &
arms.
Use potholders. Do not

substitute dishcloths that
may be damp or towels
that hand down.
Keep traffic patterns clear;
check for exterior weather
hazards; wipe up spills or
grease on floors immediately;
make sure lighting is good;
check stairway handrails for sturdiness and stairway coverings must be
secure; never use stairs or landings for storage; use ladders safely.
Lift items carefully to avoid injury, especially to
your back:
A. stand close to the load
with one foot slightly in front of the other; feet
shoulder-width apart
B. stand straight; face the
load; bend at the knees and lower yourself with
the leg muscles C. grip the load with your
whole hand; keep wrists straight; tighten
stomach muscles; slightly arch the back; check
the weight and balance of the load; transfer
weight to your legs as you lift the load; do not
twist D. keep the load
close to the body and elbows against the side
of your body E. look for
hazards in your way, such as people, obstacles,
sharp corners, stairs, etc.
F. give people carrying heavy objects the right-
of-way
Use equipment with blades
carefully, such as slicers,
blenders, choppers, and
grinders. Employees under the
age of 18 cannot operate these
in restaurants or grocery stores.
Practice safety when using cutting strips on
plastic wrap, waxed paper, and foil products.
Edges of tin or
aluminum cans can
be very sharp after
opening.
Use care when
using utility knives to
open boxes or crates.
Sweep up large pieces of broken glass and discard in clearly marked
containers. Use a wet paper towel to wipe up counters and floors to
pick up the smallest fragments of glass BEFORE using your dishcloth.
Sharp knives are
safer than dull
ones; you exert
less force.
Use a ‘claw hold’
when chopping
or dicing,
keeping the tips
of the fingers
tucked back and
slightly under.
Wash knives separately; do not let them
‘hide’ while soaking in soapy water;
pass the knife to another person by
laying it down on a sanitized surface and
allowing them to pick it up; carry a knife
with the point down and slightly away
from the body; only use knives for their
intended purpose; step out of the way of
a falling knife, not attempting to catch it.
Always unplug the mixer
BEFORE inserting or
ejecting beaters. Use care
to keep spoons, rubber
spatulas, long hair strands, When plugging in or
or fingers away from unplugging an electrical
moving beaters. appliance, grasp the plug
end, NOT the cord.
Use sturdy stepstools
for climbing. Do not
store heavy equipment
over your head.
Tie back long hair; do not
wear loose clothing.
Electricity and water do
not mix!
Avoid the use of extension cords. Do not
overload electric circuits.
Small 1st
(redness) and
2nd (blisters)
degree burns
can be treated
immediately.
Reduce the heat of the burn by running cool
water (water that is too cold or ice may cause
shock) over the burn. Use a burn ointment
or sap from the aloe plant to sooth and keep the burned area moist if
the area appears dry and cracked. Loosely bandage the area, if
needed, but allow air to assist healing. Do not break blisters.
Allow minor cuts to bleed for a bit, to wash the

germs back out of the wound. Rinse with cool water,
or apply pressure to stop the bleeding. Apply an
antiseptic and a bandage.
Effective first aid for either light injuries or until

more complete treatment can be provided, meets
the injured person’s emotional and medical needs.
Choking can be caused by:
Trying to swallow large pieces of poorly
chewed food.
Drinking alcohol before or during meals.
Alcohol dulls the nerves that aid in
swallowing.
Wearing dentures. Dentures make it The Heimlich Maneuver
difficult to sense whether food is fully clears the airway of a
chewed before it is swallowed. person who is choking.
Eating while talking excitedly or laughing.
Eating too fast.
Walking, playing, or running with food or
objects in the mouth.
Children eating foods the size of a hot dog
or grapes, nuts, raw vegetables, & popcorn
*****
Cardio-Pulmonary Resusitation (CPR):
clear the Airway, Breathe for the person, and
restore Circulation through chest
The #1 cause of food poisoning is the
improper cooking and storage of food.
Poor hygiene comes in second.
The people at the highest

risk of dying from food
poisoning are very young
children and the elderly.
After thawing foods, you must
cook them before refreezing.
Any food
containing
mayonnaise
must be kept
Keep the inside of
cold at all
your refrigerator very
times!
cold… the lowest
shelves being the
coldest!
NEVER stuff the turkey until you
are ready to put it in the oven!
Wash all fruits and vegetables
before eating them!
Directions: Select the letter with the best answer that will
identify the type of hazard/accident in the workplace
A. Protecting your property from fire;

B. Protecting your property from natural hazards;
C. Protecting your property from crime;
D. Protecting your staff and visitors from accidents
E. Legislation that may affect your business.
1. Cooking ranges, boilers and deep-

fat fryers without fitted thermostats
or emergency cutoff valves to turn off.

2. Non-visual inspections of all

portable electrical items and
electrical wiring.

3. Prepare a flood plan for your

business

4. Consider putting shop-fronts with

grilles or shutters to deter smash and
grab raiders.

5. Keeping the premises clean, tidy,

congestion-free and well lit will go a
long way to preventing most of this
type of accident.

6. Do make aisles and passageways

sufficiently wide for easy movement
and keep clear at all times.

7. Clear up spillage promptly and post

warning notices.

7. Clear up spillage promptly and post

warning notices.

8. Manufacturing and packaging

standards should pass the regulatory
board.

9. Only licensed electrical engineers

should check and inspect electrical
installations and wirings.

10. A food establishment should be in

a free-flood area.
Which one of the
safety rules did you
break?

Food Kitchen Safety

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Food Kitchen Safety

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Practice Occupational

Health and Safety

A ‘general safety audit’ identifies areas

(B) LPG Operated Kitchen Equipment:

Thieves frequently see catering businesses

Accident reporting and investigation

Each chemical in a foodservice

Use potholders. Do not

Allow minor cuts to bleed for a bit, to wash the

Effective first aid for either light injuries or until

The people at the highest

A. Protecting your property from fire;

1. Cooking ranges, boilers and deep-

A. Protecting your property from fire;

2. Non-visual inspections of all

A. Protecting your property from fire;

3. Prepare a flood plan for your

A. Protecting your property from fire;

4. Consider putting shop-fronts with

A. Protecting your property from fire;

5. Keeping the premises clean, tidy,

A. Protecting your property from fire;

6. Do make aisles and passageways

A. Protecting your property from fire;

7. Clear up spillage promptly and post

A. Protecting your property from fire;

7. Clear up spillage promptly and post

A. Protecting your property from fire;

8. Manufacturing and packaging

A. Protecting your property from fire;

9. Only licensed electrical engineers

A. Protecting your property from fire;

10. A food establishment should be in

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