KITCHEN

SAFETY

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LEARNERS
MANUAL
COMPILED BY T. PARSONS
Kitchen Safety Learners Manual
Working in the food service industry presents itself with many potential
hazardsthis manual contains advice to ensure ones safety and to reduce
ones risk of injury and accidents while at work.
General guidelines:
There are five basic rules to remember when working in the kitchen:

Be on the lookout for potential hazards as they are always present

Use safe work procedures as accidents can be prevented by doing
things the right way and not taking short cuts
Only operate electrical devices you have been trained to use safely
Use personal protective equipment (PPE) when needed as this will
also help prevent accidents and injuries.
Horseplay and practical jokes are strictly prohibited

1. DRUGS AND ALCOHOL

Both illegal and legal drugs can affect health and safety and work
performance. The physical effects of a drug can vary depending on the
type of drug. Some drugs can react adversely when taken in conjunction
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with alcohol, or when combined with particular chemicals or substances

being used in the workplace.
Employees who report for duty with illegal drugs/levels of alcohol in their
system will be subject to disciplinary action and may be discharged.

2. CUTS

Cuts and even amputations can be caused by the misuse or poor

maintenance of knives, mincers, food processors, dough mixers or from
broken glass.
Make sure you:

Receive proper training on operating the equipment

Put back all guards and safety devices after cleaning
Clean up broken glass as soon as possible
Pick up loose pieces of broken glass with a damp paper towel and
then put them into a solid plastic or metal container

Do not:

Try to clean or just brush something off a moving part such as

cutting blades or beaters in mixers
Wear loose or frayed clothing or jewellery that could get caught
Pack down garbage by hand

With KNIFES make sure you:

Use the right knife for the job and that the blade is sharp
Always use a proper chopping board/block
Always cut away from your body when cutting, boning or trimming

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Have a firm grip when using knifes

When carrying a knife hold the knife at the handle, with the sharp
end pointing down
Point the cutting edge away from the hand when wiping knife blades

Do not:

Try to catch a falling knife

Leave a knife in dish water as it can injure an unsuspecting
dishwasher
Carry a knife in your pocket

With MINCERS, FOOD PROCESSORS AND DOUGH MIXERS:

Always use a pusher to avoid contact with moving blades

Check that safety guards are in place before starting
Check the bowl and attachments are properly locked in place before
starting a dough mixer
Turn off and unplug the machinery before taking it apart and
cleaning

Do not:

Put your fingers in a food processor while the machine is running

Remove safety guards

3. BURNS AND SCALDS

Stand over a hot container when removing the lid

Leave a hot electric element or gas flame on all the time
Open dishwashers while they are working or reach into them while
they are still hot

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Leave pan handles over burners

4. ELECTRICAL SAFETY

Electricity is a major cause of fatalities and serious injuries in the industry.

Electricity can cause:
Electric shock resulting in death, burns and injury
Fire
Electrical explosion.
Make

sure you:
Report any damaged plugs, wires, electrical equipment
Keep power cords clear of the equipment during use
Pull the plug not the cord
Keep power cords away from heat, water and oil
Dont overload socket outlets
Unplug electrical equipment before cleaning

Control measures include:

Switching off or disconnecting (isolating) all possible sources of
electricity when dealing with an electrical emergency
Using appropriately qualified and competent electrical workers and
providing adequate training, instruction and supervision of all
employees
Ensuring proper maintenance, cleaning, inspecting, testing and
storing of all electrical equipment
Using warning notices and safety signs
Using appropriate PPE (e.g. oven gloves and footwear)
Replacing frayed or damaged electrical cables and leads
Ensure fire extinguishers are available

Do not:

Clean electrical equipment with flammable or toxic solvents

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Carry electrical appliances by the power cord

Tie power cords in knots
Plug several power cords into one outlet
Allow carts and trolleys to pass over unprotected power cords
Use equipment with damaged fittings

5. CHEMICAL EXPOSURE

Hazardous substances and dangerous goods are substances used at work

that have the potential to harm the health and safety of people at work.
Exposure to chemicals can happen from contact with some cleaning
agents such as oven cleaners, bleaches etc.
Make

sure you:
Use the dishwasher instead of washing by hand
Read the labels or ask your supervisor about possible toxic effects
Get proper first aid if you inhale, swallow or come into contact with
a toxic chemical
Use the appropriate PPE
Use long handled mops and brushes, and strong rubber gloves

Do not:
Use food containers of cooking utensils for storing chemicals
Mix liquids and powders with plastic spoons
Store liquid chemicals on top shelves

6. MANUAL HANDLING
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Manual handling involves any activity that requires the use of force
exerted by a person to lift, lower, push, pull, carry or otherwise move any
load. Manual handling can result in injuries to any part of the body. Back
injuries and strains and sprains are very common.
Make sure you:
Organize your work so that you are in a comfortable position with
your arms and forearms relaxed
Use the proper tools for the job lift by holding the load close to your
body
Move your feet if you must turn when lifting-do not twist your bodyget help if the load is too heavy or too large
Push rather than pull
Try to find a work surface which is the right height for the job you
are doing
Avoid the need for bending, twisting and reaching movements
When carrying heavy items clear the path you intend to take and be
careful when carrying liquids, especially hot liquids
Modify the object to be handled
Lighten loads
Use wheeled trolleys

7. SLIPS, TRIPS AND FALLS

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Slips, trips and falls are a common occurrence in workplaces. People slip
and trip on slippery, rough or uneven surfaces and may fall down stairs or
off ladders.
The results of slips, trips and falls include broken bones, abrasions,
contusions, strains, sprains, back or spinal injuries and other serious
injuries. During a slip, trip or fall accident, injury may be caused by over
stretching joints, bones and ligaments. Some injuries are caused when
injured employees try to correct their balance or attempt to stop falling.
A combination of factors can increase the risk of injury arising from slips,
trips and falls:
Slippery surfaces (e.g. wet floors)
Sudden transition in floor surfaces from rough to smooth (e.g. from
carpet to polished timber)
Downwards slopes (e.g. ramp) or differences in floor levels
Cluttered floors
Inadequate floor washing methods leaving grease build-up or
detergent residue
Employees shoes not slip resistance
Lack of climbing equipment available
Control measures include:

Reporting any bad lighting, especially by stairways

Keeping floors and stairs dry and clean
Park trolleys and carts near a wall and well away from doors, exits
and walkways
Wear non-slip shoes which will not trip you up and which will not
catch on uneven floors and which are comfortable for you
Increase the texture of floor coverings (non-slip surfaces)
Improve cleaning methods to prevent build-up of grease/detergent
Ensure regular dust removal and immediate removal of spills
followed by dry mopping
Provide ample storage space, to avoid materials being placed in
aisles/walkways
Remove trip hazards by providing ducting for power, telephone and
computer cabling and fixing worn or ripped carpet
Using a sturdy step ladder to reach for things and do not step on
objects that are unstable
Use hazard signs whenever there is a risk to others

Do not:
Leave oven, dishwasher or cupboard doors open
Rush through swing doors without thinking that someone may be on
the other side.
Run in the kitchen

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8. FOOD ALLERGIES

Direct skin contact with allergenic foods or prolonged exposure to

allergenic foods can cause an allergic response in susceptible individuals
such as: skin itching, tingling, redness or swelling. Where possible staff
should use tools (tongs, cutlery etc.) to handle food rather than their
hands. Food grade, single use, non-latex gloves must also be provided to
use for tasks that cause skin problems e.g. salad washing and fish
portioning. Where handling cannot be avoided, rinse hands promptly after
finishing the task.

9. HEAT EXHAUSTION

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High workplace temperatures can result in heat exhaustion. This can be

caused by poor ventilation; high humidity and temperatures.
Staff are encouraged to drink water to prevent dehydration; to take breaks
in a cooler area; and to use available fans and extractor fans to control the
air temperature in the workplace.

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