Safety First Aid In the Kitchen What were

Safety & First Aid In the Kitchen

What we’re going to cover: • Personal Protective Clothing • Identify Workplace Safety Guidelines and Equipment • Fire Safety Measures • First Aid Measures for Burns, Wounds, and Choking

Personal Protective Clothing

Personal Protective Clothing Overview • Wearing personal protective clothing correctly, such as uniforms, aprons, and gloves, is one way to practice safety in the workplace • Not only does protective clothing protect you, it also helps to control contamination • What are the dress code requirements Chef Bonocore listed in the syllabus for lab days?

Personal Protective Clothing Intro to Culinary: Dress Code Requirements • Clean appearance and clothing • Closed-toe shoes (preferably non-slip) • Legs fully covered • Clean Chef Coat • Hair Restrained and Up in a Hair Net or Chef Hat • No Jewelry (rings, bracelets, large earrings, etc. )*

Personal Protective Clothing Uniforms/Chef Coats • ALWAYS start with a clean uniform when working in the lab • Use an apron to protect your uniform; especially when you know you are going to have a mess job • Uniforms have sleeves for a reason; keep your sleeves rolled down in lab to protect your arms • Dirty aprons and uniforms are an ideal place for bacteria to grow

Personal Protective Clothing Aprons • When putting on an apron, make sure it is clean • Change aprons when yours gets dirty on the job • ALWAYS remove your apron when leaving the food preparation area to: – Go into the dining area – Take the garbage out – Go to the restroom

Personal Protective Clothing Shoes • Shoes are considered protective clothing • Must be sturdy and slip resistant for safety • Types of shoes worn in the food service industry varies; however, ALL shoes must be closed-toe shoes

Personal Protective Clothing Gloves • ALWAYS wash your hands thoroughly with soap and water before putting on gloves • The type of gloves worn depends on the task: – Heavy-duty plastic gloves when cleaning pots – Cut glove when using a knife – Wire-mesh gloves when cleaning a slicer – Disposable food service gloves when handing food; gloves serve as a precaution against food contamination

Personal Protective Clothing Food Service Gloves • Food service gloves are for single use only • Change your gloves when: – They become soiled or torn – At least every four hours of single-use – After handling any raw food – Changing over handling different food types; ex: you crack and mix eggs then need to make a sandwich

Identify Workplace Safety Guidelines and Equipment

Did You Know? Workplace accidents cost the food service industry over $48 billion per year. Food service workers are particularly at risk for injuries.

Identify Workplace Safety Guidelines and Equipment Personal Injuries • Food service workers are responsible for helping prevent: – Slips and Falls – Cuts – Burns and Scalds – and other personal injuries in the kitchen

Identify Workplace Safety Guidelines and Equipment Personal Injuries: Slips and Falls Slips and falls are a common work-related injury. Yet most falls can be avoided. Perform your tasks carefully. Don’t rush. Keep the walking area uncluttered and free of spills, especially around exits, aisles, and stairs. You can prevent falls in the kitchen by: • Walking (never run in the kitchen) • Wiping up spill immediately • Using slip-resistant floor mats and making sure floors are in good repair

Identify Workplace Safety Guidelines and Equipment Personal Injuries: Slips and Falls • Wearing shoes that are slip resistant • Using safe ladders or stools for climbing • Always closing drawers and doors when you’re through with them • Asking for help or using a cart when moving heavy objects • Keeping traffic paths open at all times • Keeping floors clean

Identify Workplace Safety Guidelines and Equipment Personal Injuries: Cuts With so many sharp tools in a commercial kitchen, the risk of being cut is high. You can minimize this risk by following these safety guidelines while working with sharp tools: • Always use the right knife for the right job • Always use knives for their intended purpose • Always cut away from your body (NEVER towards) • Always carry a knife down at your side with the blade tip pointed toward the floor and the sharp edge facing behind you

Identify Workplace Safety Guidelines and Equipment Personal Injuries: Cuts • Wash sharp tools separately from other utensils (NEVER leave knives in the sink! I WILL DOCK YOU LAB POINTS) • NEVER wave your hands when holding a knife • Look where you are placing your hands when reaching for a knife • Use a cutting board • Hold knives with a firm grip on the bolster and the handle • Keep knife handles and hands dry when using a knife

Identify Workplace Safety Guidelines and Equipment Personal Injuries: Burns and Scalds Commercial kitchens also provide many occasions to get burned. Follow these safety tips to prevent burns and scalds: • Remove lids by tilting them AWAY from your body to let steam release • Use DRY pot holders/oven mitts (wet cloth forms steam) • Turn the handles of pots and pans AWAY from the front of the range • Step to the SIDE when opening oven doors to avoid the rush of heat • NEVER reach over a pot, especially when simmering or boiling

Identify Workplace Safety Guidelines and Equipment Personal Injuries: Back Injuries and Strains Back injuries from improper lifting and bending are one of the most common workplace injuries. They account for 2025% of all workers’ compensation claims. Many could be prevented. When lifting heavy objects follow these steps: • Ask for help if the object is heavy • Wear a back brace if needed • Make sure the path that you need to take is clear

Identify Workplace Safety Guidelines and Equipment Personal Injuries: Back Injuries and Strains • Bend at your knees • Keep your back straight • Keep your feet close to the object • Center your body over the load • Lift straight up without jerking • DON’T twist your body as you pick up or move the object • Set the load down slowly, keeping your back straight

Fire Safety

Did You Know? Each year, fires in the workplace cause substantial property and equipment damage. They also cause injuries, and even death.

Fire Safety Overview Keeping the workplace clean, especially of built-up grease, is an important first step in fire prevention. Practicing good work habits and being prepared are your best weapons for preventing and controlling fires. Fires are classified according to the type of material that catches fire:

Fire Safety The universal symbols not only identify types of fires, but are also found on fire extinguisher labels. They denote the types of fires on which the fire extinguisher can be used.

Fire Safety Fire Prevention Here are some other safe tips to help keep your work environment safe: • Make sure all smoke alarms are working • Keep water away from electrical outlets • Clean range and oven hoods and filters regularly

Fire Safety Fire Prevention • Use precautions around gas appliances (built-up gasses can explode if a match is lit nearby) • Store oily rags in proper metal containers • Store flammable or combustible materials away from heat sources • Keep all exits unlocked and accessible form the inside (NEVER block an exit)

Fire Safety Fire Protection Equipment Precaution is your best course of action when it comes to fire, but even then fires can happen. Having the proper fire equipment and knowing how to use it is essential. Fire protection equipment commonly found in a commercial kitchen are: • Fire Extinguishers • Hood and Sprinkler Systems

Did You Know? The best way to extinguish an Oil or Grease Fire is to use baking soda. Carbon dioxide gas forms when breaking soda is heated. If fills up the space around the fire and basically suffocates the flames.

First Aid Measures for Burns, Wounds, and Choking

First Aid Measures for Burns, Wounds, and Choking First Aid The immediate response to an emergency often involves first aid. First aid involves assisting an injured person until medical help can be provided. The American Red Cross offers courses that teach hands-on practical information about first aid in the workplace. While at school, please abide by school policies. These general emergency action tips are best practices in the work place for an emergency:

First Aid Measures for Burns, Wounds, and Choking First Aid • Check the scene and stay calm • Check the victim (keep them comfortable and calm) • Call local emergency number for professional medical help • Care for the victim by administering first aid according to the first aid manual* • Keep people who are not needed away from the victim

First Aid Measures for Burns, Wounds, and Choking First Aid: Burns Any degree of burn requires immediate treatment. Follow these general guidelines until help arrives: • Remove person form the source of heat • Cool the burned skin to stop the burning by applying cold water over the affected area (do NOT use ice or ice water)

First Aid Measures for Burns, Wounds, and Choking First Aid: Burns • Never apply ointments, sprays, antiseptics, or remedies unless instructed to do so by a medical professional* • Bandage the burn as directed in your first aid manual • Minimize the risk of shock by keeping the victim from getting chilled or overheated

First Aid Measures for Burns, Wounds, and Choking First Aid: Wounds There are four types of open wounds, or cuts: • Abrasions • Lacerations • Avulsions • Punctures

First Aid Measures for Burns, Wounds, and Choking First Aid: Wounds • An abrasion is a scrape and is considered a minor cut ex: rug burn • Lacerations are cuts/tears in the skin that can be quite deep ex: a knife wound • An avulsion occurs when a portion of the skin is partially or completely torn off ex: a severed finger • Puncture wounds occur when the skin is pierced with a pointed object, making a deep hole in the skin ex: an ice pick puncturing the skin

First Aid Measures for Burns, Wounds, and Choking First Aid: Wounds (Minor) Cuts often require immediate attention. If a cut is severe, call for emergency help immediately. For a minor cut, follow these guidelines for treating the injured person: • Put on disposable gloves to protect against infection • Clean the cut with soap and rinse under water • Place a bandage over the cut using sterile gauze if possible • Apply direct pressure over the sterile gauze or bandage to stop any bleeding from the cut

First Aid Measures for Burns, Wounds, and Choking First Aid: Wounds (Minor) • Apply direct pressure over the sterile gauze or bandage to stop any bleeding from the cut • If bleeding doesn’t stop, elevate the limb above the heart to reduce the amount of blood going to the cut area • Follow instructions in the first aid manual

First Aid Measures for Burns, Wounds, and Choking First Aid: Choking is often cause by food blocking a person’s airway. If the object is stuck in the airway, the person will have difficulty speaking and breathing. You may be able to save the life of someone who is choking by using the Heimlich maneuver. Use this maneuver ONLY on someone who is conscious and choking. If the person can cough or speak, or is unconscious, DO NOT perform this maneuver. NEVER perform the Heimlich maneuver on someone who is pregnant as doing so could harm the baby.

First Aid Measures for Burns, Wounds, and Choking First Aid: Heimlich Maneuver • Stand behind the victim, wrapping your arms around their waist • Make a fist with one hand, place thumb side of your fist against the middle of the abdomen (above the navel and below the bottom of the breast bone) • Place your other hand on top of your first • Press your hands into the victim’s abdomen using quick, inward thrusts • Repeat this motion as many times as need to dislodge object/food

Idaho Regional American Red Cross Safety training classes may be available evenings and weekends: 5380 W. Franklin Road Boise, ID 83705 1 -208 -947 -4357

Safety & First Aid In the Kitchen Created by: Chef Chris Bonocore References: Culinary Essentials. (2006). New York: Glencoe / Mc. Graw Hill. Intro to Culinary Rocky Mountain High School