StarterList the hazards that could course by the following:BurnsCutsSlips & Falls

What is a kitchen Hazard?

A Kitchen Hazard is the potential to cause harm to an individual

Learning Objective:To identify how to the main causes of accidents in a Commercial Kitchen.

Success Criteria:You will be able to explain the main causes of accidents in a Commercial Kitchen.

Wednesday 12 April 2023

Key Words:First Aid, prevention, RegulationsKey Words:First Aid, prevention, Regulations

Burns & ScaldsWhat are they?Scalds are the damage caused by contact with hot fluids. The cause of a burn may be: Direct heat - flames, hot surfaces, hot liquids or gases Electrical - faulty wiring, old plugs.Chemical - strong cleaning fluidsBoth burns and scalds damage the body by removing the layer of skin that protects the body from infection.

ActionsPut the burn under cold running water for at least 10 minutes. Rinse chemical burns for 20 minutes.Cover wound with cling film placed lengthways over the area – avoid wrapping it tightly round the limb. Remove any jewellery near burn site Treat for shock

                                                                    

Symptoms: Extreme pain, Swelling around site of burn, Redness and blistering

http://www.videojug.com/film/how-to-treat-minor-burns-and-scalds

Severe Bleeding

Cuts in the kitchenA kitchen cut is most likely to affect a finger or hand, which you should then keep covered to prevent infection getting in.

http://www.videojug.com/film/how-to-help-control-bleeding-from-a-hand-cut

What should I do if I cut myself while preparing food?If possible, your hands should be clean before dealing with a wound. Rinse the cut under cold water then gently dry it with a clean or sterile swab and apply a plaster or bandage.

Electric Shock

Electric ShockAn electric shock can occur upon contact of a human body with any source of voltage high enough to cause sufficient current flow through the muscles or nerves. The current may cause tissue damage or heart fibrillation if it is sufficiently high voltage.

DangerIf you suspect someone has received an electric shock you must ensure all power sources are isolated before you can treat the casualty.

Action to takeInsulate yourself from the ground with books / newspapers / rubber matting.Throw a blanket over the victim and try to separate him from the source. Make sure you don't touch him though. You could also use dry, nonconductive material such as a wooden broom handle or a chair to separate the victim from the live current.

Call 999

Chemical burn COSHH Regulations

Potential HazardsHazardous chemicals There are often a lot of chemicals in the kitchen that can course burns. Drain cleaners, bleaches and strong acids can be dangerous. Never mix different types of these products, explosions or dangerous gasses may result. Make sure these are always used strictly according to the directions on the package, and make sure that the containers are properly sealed when not in use.

COSHH is the law that requires employers to control substances that are hazardous to health You can prevent or reduce workers exposure to hazardous substances found in the kitchen, one of which is Chemical Burns

Some useful reminders:Pesticides such as pest killers, rat or cockroach poison and other rodent bait should be considered dangerous. Use cleaning gloves when using cleaning chemicals this will help prevent chemical burns. If you get them on your hands, wash them off. Store carefully, and preferably not in the kitchen

Choking (Heimlich manoeuvre)

http://www.videojug.com/film/how-to-treat-conscious-choking-in-an-adult-or-child

A foreign object that is stuck at the back of the throat may block the throat or cause muscular spasm. A Customer may choke on food in mouth and cause a blockage of the airway. If the blockage of the area airway is mild, the casualty should be able to clear it; if it is severe they will be unable to speak, cough, or breathe, and will eventually lose consciousness.

Treatment: If the obstruction is mild - Encourage them to continue coughing. Remove any obvious obstruction from the mouth.If the obstruction is severe - Give up to five back blows. Check the mouth and remove any obvious obstruction.If the obstruction is still present: Give up to five abdominal thrusts. Check the mouth and remove any obvious obstruction. If the obstruction does not clear after three cycles of back blows and abdominal thrusts :Dial 999Continue until help arrives.

Fire extinguisher/fire blankets

Fire Blankets are primarily used for smothering deep fat fryers, pans and cooking hobs, waste bins and as a body wrap to extinguish or protect from fire. Highly recommended as a fast and effective safeguard for the commercial catering and general business use.

Water Fire ExtinguishersSOLIDS such as paper, wood, plastic etc

Wet Chemical Fire ExtinguishersA special fire extinguisher for use on fires - cooking oils etc

Fire Extinguisher Dry PowderOil, gas, paint, furniture, wood, solvents and electrical equipment.

Knife SafetyKnives are a cook's essential tool , however probably one of the most dangerous things around the kitchen are kitchen knives

Keep knives sharp. If your knife is sharp, it will slide easily through what you are cutting, with little force involved.

Keep knives sharp. If your knife is sharp, it will slide easily through what you are cutting, with little force involved.

Point Away. When you are using a knife, don't cut toward you or your fingers.

Point Away. When you are using a knife, don't cut toward you or your fingers.

Don't leave sharp knives loose in a drawer. Banging around in a drawer ruin the good sharp edge on your knives, and can be dangerous if someone reaches into the drawer .

Don't leave sharp knives loose in a drawer. Banging around in a drawer ruin the good sharp edge on your knives, and can be dangerous if someone reaches into the drawer .

Do not try and catch dropped knives. If you are working with or handling a knife and you drop it, step back and let it fall

Do not try and catch dropped knives. If you are working with or handling a knife and you drop it, step back and let it fall

Do not put knives in the sink. If you have a dirty knife, don't put it in the dishwater as it will not be visible and will cause cuts. Wash the knives separately.

Do not put knives in the sink. If you have a dirty knife, don't put it in the dishwater as it will not be visible and will cause cuts. Wash the knives separately.

Put knives down safely. When you are working with a knife, and you lay it down, don't lay it down with the blade pointing up an make sure it is away from the surface edge.

Put knives down safely. When you are working with a knife, and you lay it down, don't lay it down with the blade pointing up an make sure it is away from the surface edge.

Cont: Knife Safety

Carry a knife properly.If you’re carrying a knife through the kitchen, especially a busy commercial kitchen, there are often people hurrying everywhere. You must get used to the idea that the only way to walk with a knife in hand is to carry it pointed straight down, with the blade turned towards your thigh. Keep your arm rigid.

Carry a knife properly.If you’re carrying a knife through the kitchen, especially a busy commercial kitchen, there are often people hurrying everywhere. You must get used to the idea that the only way to walk with a knife in hand is to carry it pointed straight down, with the blade turned towards your thigh. Keep your arm rigid.

Floor Safety

Commercial Kitchen flooring requirements include: slip resistance, stain and fire protection, durability, and easy maintenance.

Commercial Kitchen flooring requirements include: slip resistance, stain and fire protection, durability, and easy maintenance.

Most slips, trips and falls in kitchens occur due to wet floors so it’s important to wipe up any spillages that occur immediately and to dry the floor. Warning signs saying ‘wet floor’ and even cordoning off certain areas are actions which should also be taken after spillages or after mopping the floor during cleaning until it is dry.

Most slips, trips and falls in kitchens occur due to wet floors so it’s important to wipe up any spillages that occur immediately and to dry the floor. Warning signs saying ‘wet floor’ and even cordoning off certain areas are actions which should also be taken after spillages or after mopping the floor during cleaning until it is dry.

Lifting Technique (Heavy Goods)When lifting heavy equipments

proper lifting technique is critical to back safety

Proper lifting techniques when moving heavy pots and food items can prevent strains. To reduce overreaching, workers should keep their frequently used items closest to them and store seldom used items further away. A pot with two generous handles on either side will be easier to handle than one with a single or short handle. “Keep heavy pots on the front burners, and slide — rather than lift — them whenever possible, of course using kitchen mitts so you don't burn your hands.

Proper lifting techniques when moving heavy pots and food items can prevent strains. To reduce overreaching, workers should keep their frequently used items closest to them and store seldom used items further away. A pot with two generous handles on either side will be easier to handle than one with a single or short handle. “Keep heavy pots on the front burners, and slide — rather than lift — them whenever possible, of course using kitchen mitts so you don't burn your hands.

Safe use of Catering EquipmentsAll Catering equipment must be:• Suitable for safe use;• Safely installed;• Properly maintained;• Safe (properly guarded, has safe controls, does not eject parts• Any new equipment must meet relevant Product (Safety Directives and be properly CE marked).

All Catering equipment must be:• Suitable for safe use;• Safely installed;• Properly maintained;• Safe (properly guarded, has safe controls, does not eject parts• Any new equipment must meet relevant Product (Safety Directives and be properly CE marked).

Cleaning Equipment Safely There are many risks when cleaning food equipment, such as sharp blades on food slicers, hot surfaces on ovens and hot liquids, e.g. in fat fryers. It is important that;•Staff are trained in how to clean and dismantle equipment safely •A machine should never be cleaned when it is in used.• Loose, cracked or broken plugs should not be used•A machine should never be cleaned when it is in used.

Cleaning Equipment Safely There are many risks when cleaning food equipment, such as sharp blades on food slicers, hot surfaces on ovens and hot liquids, e.g. in fat fryers. It is important that;•Staff are trained in how to clean and dismantle equipment safely •A machine should never be cleaned when it is in used.• Loose, cracked or broken plugs should not be used•A machine should never be cleaned when it is in used.

RIDDORThe Reporting of Injuries, Diseases and Dangerous Occurrences

Regulations 1995 in the work place

Details that must be included on an accident form:

Example of an accidents: A customer is accidentally scalded while being served hot soup by staff and is taken to hospital for treatment.

Example of an accidents: A customer is accidentally scalded while being served hot soup by staff and is taken to hospital for treatment.

1.About the employer2. About your organisation3. About the injured person4.About the kind of incident5. About the injury6. About the kind of accident7. Describing what happened8. Dangerous occurrences9. Your signature

Plenary

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