Assignment

Why is safety in the kitchen

important?

Kitchen Safety

INTRODUCTION
Your on your way to become
KITCHEN SAFETY EXPERTS!

Safety First!

Wheres the Hazard?

There are 9 examples of safety hazards in
the kitchen.
Can you find them all?
With your cooperative learning groups come
up with all 9.
Then share with the class what the hazard is
and why.

The answers are:

1. knife upside down in dishwasher
2. pot holder on stove
3. foil in microwave
4. cords hanging off of counter
5. appliances by sink
6. no fire extinguisher nearby
7. spill on the floor
8. stacks of recyclable papers by the stove
9. pot handle hanging over edge of stove

General Safety Guidelines

Pay Attention!
Do not let hair, jewelry, sleeves dangle
catches fire or get tangled in appliances.
Keep your mind on what youre doing.
Prevent clutter Clean up as you go and
put things away.
Close drawers and doors.

General Safety Guidelines

Keep pets away from stove
Make sure to keep matches and lighters
out of the hands of children. Put them in
high places where tiny hands can't get to
them
Avoid keeping anything above the stove
Do not keep matches where children can
reach them

General Safety Guidelines

Walk in the kitchen no running
Make sure you check your fire or smoke
detector at least once a month
Never allow baby walkers in the kitchen
Know where your shut off valves are in the
house
Use back burners

General Safety Guidelines

Use the right tool for the job.
Store heavy or bulky items on low shelves.
Create a kid free zone in kitchen while
cooking
Foods in microwave heat up at different
temperatures mix thoroughly to prevent
burning

Safety in the Kitchen

Keys to preventing kitchen accidents are:

careful kitchen management
safe work habits

KITCHEN HAZARDS INCLUDE

Falls
Cuts
Electrical shock
Poisoning
Fires and Burns

Preventing Falls
Keep floors clean and clutter free
Get rid of slippery throw rugs
Repair damaged flooring
Foot gear is proper- no floppy slippers, tie
shoes, flip-flops, or open-toed shoes
Dispose of broken glass right away
Use a footstool to get to high places, not
chairs

Preventing Cuts
Keep knives sharp and use properly
Use a drawer divider or knife rack for sharp
cutting tools
Dont try to catch a falling knife
Dont soak knives in sink or dishpan or water
Sweep up broken glass from the floor using
broom and dustpan
Use wet paper towel instead of bare fingers
Do not put knives in dishwasher pointy side
up

Consumer product safety commission

estimates over 137,000 people receive
hospital treatment for injuries from
kitchen knives each year.

Preventing Electrical Shock:

Water and electricity dont mix
Avoid damage to electrical cords
tugging on cord
Use care with any plugged in
appliance.
Watch for problems.
Do not put metal in a microwave

 Put a childproof lock on your oven

Throw away faulty appliances
Read owners manual.
Never put electrical tape on cord to
fix- replace cord or get a new
appliance

 GFCI (Ground Fault Circuit interrupter)

outlets should be used in kitchens. If there is
a surge or short in the appliance, wiring or
plug, the GFI will shut down the power.

Preventing Poisoning
Hazardous Chemicals:
Cause burns, breathing difficulties and poisoning.
Read labels.
Never transfer hazardous products to another
container.
Never mix different chemical products.
Never mix compounds such as bleach/ammonia.
Use charcoal/hibachi outside ONLY gives off carbon
monoxide.

Preventing Fires and Burns

Never throw water, flour or baking powder on a
grease fire.-will cause it to explode
Use baking soda, salt or extinguisher
Never try to move or carry a burning pan
Do not turn on the exhaust fan over the stove-the fire into
the walls of your home!
Keep combustible materials away from stoves or other
heat sources (Paper towels, cookbooks, dishtowels)
Make sure knobs are turned in off position at all times on
stove.
Open lid away from you to prevent a steam burn
Pull oven rack out with hot pads
Do not use wet/damp hot pads

How to Handle Kitchen Fires

Pan Fires

slide lid over top

Turn off oven
Leave pan at stove

Oven Fires
Turn off heat and
keep the door
closed
Call fire department
to report the fire
Have appliance
serviced before you
use it again

Toaster or Microwave Fires

Keep door closed
Unplug appliance
Call fire
department to
report the fire
Have appliance
serviced before
you use it again

If YOU Catch on Fire

Stop
Drop
Roll

What is important to have in a

kitchen in case of an
emergency or to help detect an
emergency?

First aid kit

Emergency numbers
Fire extinguishers
Fire and smoke detectors

First Aid kit

first aid manual
sterile gauze
adhesive tape
Adhesive bandages!!! Lots of them.
elastic bandage
antiseptic wipes
soap
antibiotic cream
antiseptic solution
ibuprofen
tweezers
sharp scissors
safety pins
disposable instant cold packs
calamine lotion
alcohol wipes
thermometer
plastic gloves
flashlight
extra batteries
mouthpiece for administering CPR
list of emergency numbers

Emergency Numbers

ABC Fire Extinguisher

Class A: Ordinary combustibles (paper, wood,
cloth)
Class B: Flammable liquids (gasoline, oil,
grease, kerosene)
Class C: Energized electrical equipment (wiring,
fuse boxes, circuit breakers, appliances)

How to use a fire extinguisher:

Check the gauge to see if there is enough
pressure in it to get the chemicals out to
stop the fire.
Use the PASS system:
Pull the pin
Aim it at the base of the fire
Squeeze the handle
Sweep the stream side to side at the base of
the fire.

Fire and Smoke Detectors

There are different types
Make sure you read the labels
Put on every floor of house

STATISTICS
Most fires start in the kitchen than any
other place in the home.
Cooking fires are the #1 cause of home
fires and home fire injuries
One person is either burned or scalded
every 25 seconds in the USA

STATISTICS

There is a noticeable peak in kitchen

fires occurring around 6 p.m.
The most common material ignited in
kitchen fires
1. 37% -oil, fat, grease
2. 13.5 % food, starch, flour
3. 10.3 % plastic

STATISTICS
Unattended cooking is the leading cause
of home cooking fires
2/3 of the time fires start within the first 15
minutes of cooking
The stove is the #1 fire hazard in the
kitchen

Resources

American College of Emergency Physicians (2001). First Aid

Manual. New York: Dorling Kindersley Limited.
Barbie Arnold (2005). Akron, OH: The University of Akron.

Boy Scouts of America (1996). Safety- Merit Badge Series. Irving,

Texas: Boy Scouts of America.

Hall, J. (January, 2005). Home cooking patterns and trends.

Quincy, MA: National Fire Protection Association.

U.S. Fire Administration/National Fire Data Center (Oct., 2004).

Websites Used:
www.nfpa.org
www.dos.state.ny.us
www.forburns.com/burn_safety.html
www.keepkidshealthy.com