CULINARY ARTS Safety Skills Brought to you by

CULINARY ARTS Safety Skills Brought to you by

Safety

Safety Skills Preventing Accidents and Injuries FCS-ICA-4

Safety Programs Include: n Premises- restaurant all the property around a Hospitality Education Foundation of Georgia

Liability n The legal responsibilities that one person has to another Hospitality Education Foundation of Georgia

n Restaurant managers are liable for any injury that occurs on the premises Hospitality Education Foundation of Georgia

Worker’s Compensation na state-administered program designed to help employees who are injured in accidents that happen at work, or become sick because of job-related reasons Hospitality Education Foundation of Georgia

OSHA n Occupational Safety and Health Administration, the federal agency that creates and enforces safety standards for a safe and healthy workplaces. Hospitality Education Foundation of Georgia

Hazard Communication Standard (HCS) n called “Right-to-Know” and HAZCOM. requires employers to notify their employees about chemical hazards on the job n Physical Hazards- explosive, poisonous, flammable chemicals n Health Hazards- chemicals that cause long/short-terms illnesses Hospitality Education Foundation of Georgia

Fire Safety

Preventing Fires/Burns n 1/3 of all fires are from faulty electrical equipment n Arson- the deliberate and malicious burning of property Hospitality Education Foundation of Georgia

Smoke detectors n Smoke detectors require a flow of air in order to work well. Cannot be used in food prep areas Hospitality Education Foundation of Georgia

Heat Detectors n Heat detectors- detects fires when there is no smoke, only temperatures Hospitality Education Foundation of Georgia

Classes of Fires n Class A- “ASH” ; occur in food storage, dining areas (by cigarettes), restrooms, refuse storage n Class B- “Boil”; (gasoline or kerosene) occur around deep fat fryers, grills, hood filters, aerosol cans near heat n Class C- “Current”; fire in toaster, frayed cord on appliance Hospitality Education Foundation of Georgia

Classes of Fires n Class D- combustible metals like magnesium, potassium and sodium. React violently with water and air! n Class K- Kitchen fires (grease fires) Hospitality Education Foundation of Georgia

Types of Extinguishers n Water based- class A only, grease fires will spread! n Foam- class A or A/B, NOT on fryers n Carbon Dioxide- class B or C n Dry chemicals- class A/B/C/K or A/B, great for home use Hospitality Education Foundation of Georgia

PASS System n Pull the Pin, n Aim at base or fire, n Squeeze trigger, n Sweep side to side 68 feet away from base of fire. Hospitality Education Foundation of Georgia

Maintain Evacuation Routes n Keep emergency numbers by EVERY phone Hospitality Education Foundation of Georgia

Prepare for Emergencies n Do not try to fight a fire that is MORE than 3 feet wide OR 3 feet high. Call 911! n Smother a small fire in a pan by turning off the gas and covering with a lid or another pan Hospitality Education Foundation of Georgia

Evacuation n Restaurant Managers are liable for All persons inside and on the premises Hospitality Education Foundation of Georgia

n Toxic- chemicals that are poisonous n Carcinogenic- causes cancer n Corrosive- cause a material to be eaten away or dissolved Hospitality Education Foundation of Georgia

Protecting Yourself n No flammable product should be used on your body or hair around cooking equipment. (hairspray, gels) Hospitality Education Foundation of Georgia

Avoiding Burns n Do NOT use a towel or apron to handle/remove hot food containers/pans n Warn customers of hot plates/items Hospitality Education Foundation of Georgia

Deep Fat Fryers n “Brush off excess ice crystals” Hospitality Education Foundation of Georgia

Steam Equipment n When opening a lid from a boiling pot, open it AWAY from your face Hospitality Education Foundation of Georgia

Gas safety

Rules for Gas Safety n Natural gas leak smells like rotten eggs n Never hang on pipes or they can loosen and let gas escape n Keep it clear – do not store flammable or hazardous materials near gas equipment Hospitality Education Foundation of Georgia

Falls and Strains

Slips, Trips, and Falls n Do NOT store items on stairs/steps Hospitality Education Foundation of Georgia

Exterior Surfaces n Verbally warn customers/employees n Post “Caution-Wet Floor” signs Hospitality Education Foundation of Georgia

n Stairs, ramps and raised dining areas are the most dangerous Hospitality Education Foundation of Georgia

Safeguarding n “Never run or become involved in horseplay with other employees (classmates). Safety is one of your most important responsibilities” Hospitality Education Foundation of Georgia

Ladder Selection n For every 4 feet in height, ladder is 1 foot from wall” n Do NOT stand on the top 2 rungs of a straight ladder or the top step of a step stool Hospitality Education Foundation of Georgia

Lifting Loads n Wear non-skid shoes n Ask for help if too heavy n Use hand holds if available n People with heavy object ALWAYS have the right of way. Get out of their path! Hospitality Education Foundation of Georgia

Carrying Loads n Bend knees: – Lift smoothly n Keep load close – Don’t twist n If it’s too heavy or clumsy – get help Hospitality Education Foundation of Georgia

Slicer n You must be 18 years old to use the slicer in the lab. Others do not touch! Hospitality Education Foundation of Georgia

Equipment Safety n Oven gloves or mitt: Worn to protect your hands from hot objects like ovens, stoves, and cookware Hospitality Education Foundation of Georgia

First Aid

First Aid n First Aid- is the basic medical care you give to an injured person Hospitality Education Foundation of Georgia

Safety n CPR (Cardiopulmonary resuscitation)restores breathing and heartbeat n Heimlich maneuver- removes food or obstacles from a chocking persons airway Hospitality Education Foundation of Georgia

Sharp Hazards n ALWAYS Concentrate and focus on the task/job you are doing n Do NOT let others distract you! Hospitality Education Foundation of Georgia

Handling Sharps n NEVER ever! use a knife to open anything, Hospitality Education Foundation of Georgia

Knife Safety n If you have to carry a knife then carry it at some distance from the body with the point facing down and the sharp edge facing backwards. Never carry a knife with the point facing forwards. n Never carry knives on chopping boards (this is often done when carrying dirty boards and knives to the sink and is dangerous) Hospitality Education Foundation of Georgia

Knife Safety n Cross-contamination by knives: – Knives can spread harmful bacteria if not kept clean. They must be washed and cleaned after every use and immediately before a new task Hospitality Education Foundation of Georgia

Small Ware

Hand tools

Hand Tools Spatula: Wisk: Used for lifting or flipping. Used for incorporating air when mixing. Ladle: Fork: Draining Spaghetti Spoon: Fork: For Used for portioning liquid. Used for holding separating products. solids and liquids. Hospitality Education Foundation of Georgia taking moving spaghetti. Spatula: Used for lifting or flipping.

Hand Tools Strainer or Colander: Box Grater: Used for grating or shredding. Used for separating liquids and solids Peeler: Used for peeling vegetables. Wheel Cutter: Used for cutting pizza. Hospitality Education Foundation of Georgia Rolling Pin: Used for rolling out dough.

Hand Tools Bowls: Used for mixing. Can be made of metal, glass, plastic or other materials. Hospitality Education Foundation of Georgia Egg slicer: slicing eggs. Used for

Hand Tools Bench Scraper: Used for to clean benches and manipulate dough. Can be medal or plastic. Hospitality Education Foundation of Georgia Tongs: Used for pick-up items. Used both for cooking and for serving food.

Knives n Paring fruits. n Boning bone. n Chef Knife- trims/pares vegetables & Knife- separates raw meat from the knife- all purpose knife Hospitality Education Foundation of Georgia

Knives n Cleaver- used to chop foods and cut through bones. n Utility Slicer- slices breads and cakes Hospitality Education Foundation of Georgia

Knives n Slicer- slices large cooked meats (roast) n Serrated Slicer – the scalloped edge is best for cutting bread. Hospitality Education Foundation of Georgia

Measuring Equipment

Measuring Utensils n Measuring spoons- for small quantities Hospitality Education Foundation of Georgia

Measuring Utensils n Measuring Cups- for dry ingredients Hospitality Education Foundation of Georgia

Measuring Utensils n Scale- used to measure dry ingredients. Hospitality Education Foundation of Georgia

Measuring Utensils n Ladles- portions out liquids Hospitality Education Foundation of Georgia

Measuring Utensils n Volume Measure- for liquids, but in bigger sizes (1 pt. , 1 qt. , 1/2 and 1 gallon) Hospitality Education Foundation of Georgia

Measuring Utensils n Electronic Scale- measures ingredients. Hospitality Education Foundation of Georgia

Cookware

Cookware Stir Fry Pan Stock Pot Bread Pan Hospitality Education Foundation of Georgia

Cookware Tube Cake Pan or Angel Food Cake Pan Frying Pan Cast Iron Pan Hospitality Education Foundation of Georgia

Pots and Pans made of: n Copper n Cast Iron n Stainless Steel n Rolled Steel n Nonstick coating Hospitality Education Foundation of Georgia

Mixers

Mixers Hand Mixer Food Processor Stand Mixer Hospitality Education Foundation of Georgia Blender

Parts of a Mixer n Mixers can get very large – 5 qt. , 20 qt. , 60 qt. , 80 qt. n Specialized attachments: – Flat beater- mix, mashes, creams – Wire whip- beats, adds air to egg whites and frosting – Dough hook- kneading dough Hospitality Education Foundation of Georgia

Thermometers

Thermometers Measure Temperature n Infrared thermometer. - measures temp. using infrared technology. n Thermocouples= digital readout Hospitality Education Foundation of Georgia uses a metal probe,

Thermometers Measure Temperature n TTI- tag attached to shipment box/container that tells the temp. n Bimetallic- reading most common, probe, dial Hospitality Education Foundation of Georgia

The End