1. Advanced Culinary Arts
Kitchen Safety:
Accidents &
Injuries

2. 8/27 Amuse Bouche
Write on your Slates
List common causes of typical
accidents and injuries in the
food service industry.
http://animoto.com/play/wzbzYmMr3BvaTiKN6owu1g

3. Announcements:
• Procedures, Equipment, Safety,
Sanitation Exam: Mark Your
Calendar!
• 2nd Tardy Reminders
• Building Entrances
• H2O… Reminder

4. Objectives
Students will be able to:
• Determine the purpose of healthcodes
and violations.
 Identify common causes of typical
accidents and injuries in the food
service industry.
 Explain appropriate procedures to
prevent injuries in the workplace.

6. Health Inspection
First Inspection of the Year: Friday during lunch
service
• E=Excellent Rating
• Warnings/Positive Feedback
• Congratulations to Christian Norris, Lizette Lopez,
and Monica – these 3 students were under
intense scrutiny and passed with raving reviews!!!

7. Think/Write/Share
• How often do health inspections occur?
How do food service establishments know
when a health inspector will be visiting?
• How should employees behave when a
health inspector is visiting the facility?

8. New Guideline for Hair Restraints
• Health Code calls for “proper hair restraints”
• Correct:
– Hat
– Hair net
– Bandana
– Hair back and bond
• Incorrect:
– Long pony tail
– Hair in face

9. Warning from Inspector—Food
Storage
• Where do eggs go?
• Along with Chicken!

10. Notes on Defrosting
• 4 Ways to Defrost:
– In the refrigerator
– Microwave
– Cool running water
– Part of the cooking process
• Ideal way?

11. Reminder-Can Opener
• Clean after each use
• Disassemble and clean
on a regular basis

12. Positive Feedback from our Friendly
Local Health Inspector
• Hand washing
– Frequent
– Before and after glove use
– Between tasks

13. Positive-Fridge Temperature
• Items in fridge properly cooled between 32
degrees F and 41 degrees F

14. Ergonomics
Ergonomics is the science
concerned with the efficient and
safe interaction between people
and things in their environment.
This involves safe use of equipment
and work space

15. Food Service Hazards
 Workplace accidents cost the
foodservice industry over $48 billion
per year
 Fatigue, poor kitchen design, and
minimal training all contribute to
these accidents
 Despite the frequency of workplace
accidents, they can be controlled

16. Think-Pair-Share
How can ergonomics
reduce the cost of
accidents in the
foodservice industry?

17. Kitchen Equipment
• What type of equipment would a food
service worker use and need to clean?
Stoves, Mixers, Steamers, Slicers,
Grinders, Dish Machines, Grills, Fryers,
Steam Baths, Knives

18. Kitchen Equipment
What hazards could occur while employees
are using or cleaning kitchen equipment?
• Slips & Trips
• Cuts
• Back Strain
• Burns and Scalds
• Chemical Hazards

19. The Art Institute Presents….
Using a 3 Compartment Sink

20. Hobart Commercial
Dishwasher
Training &
Operation Video

21. What Items NEVER go in a
Commercial Dishwasher?
Why?
(Think-Pair-Share)

22. LOCKOUT/TAGOUT
• To protect workers from faulty equipment,
OSHA implemented a lockout/tagout
procedure.
• Lockout/tagout requires all necessary
switches on electrical equipment to be
locked out and tagged when they are
malfunctioning.
• This prevents equipment from being used
while it is being repaired.

23. LOCKOUT/TAGOUT Examples

24. One Minute Summary: summarize
when lockout/tagout is used, why,
and how it protects workers.

25. What precautions do managers need to
take to prevent slips and trips from
occurring?
• Clean spills immediately
• Keep walkways clear of boxes or other items an
employee may trip over
• Require employees to wear slip proof, close-toed,
supportive shoes
• Use non-slip floor mats
http://www.youtube.com/watch?v=I6a4p6L-wuI

26. *IMPORTANT: KITCHEN
LANGUAGE
• To prevent injuries & mishaps, Use
“Restaurant Lingo” to Indicate your
proximity to other workers:
• Coming Through
• Behind
• Door
• Hot Food, Coming Through

27. Think-Pair-Share:
 When would these phrases be used?
 Why?
 What additional signals should restaurant
workers use to prevent injuries?

28. What precautions need to be taken
to prevent cuts?
 Provide mesh gloves for employees
to wear when cutting or using sharp
knives or working near blades.
 Train employees in proper use of
knives.

29. What precautions do employers need
to take to prevent strains from
occurring?
• Organize work areas- Keep frequently
used items closest to them and store
seldom used items further away.
• Train employees as to proper lifting
techniques
• Provide back braces to employees for
lifting heavy objects
• Rotate tasks

30. What precautions need to be taken
to prevent burns and scalds?
• Train employees with guidelines to be
followed when working with hot food
and equipment
• Never leave food unmonitored.
• Provide and require use of protective
clothing
• Instruct employees to cool cooking
equipment and vents before cleaning

31. Emergency
Procedures
31

32. PLAY!
OR
Pass…
Emergencies in the Commercial Kitchen…
Define Emergencies-

33. Preparing for Emergencies
Checklist
Given that an emergency is a
potentially life-threatening situation,
the first step is to call for medical
assistance.
Respond quickly, but remain calm
Locate first aid kit or emergency kit
Assess the situation then follow the
guidelines on the following slides while
waiting for help to arrive
8/25/2012 33

34. First Aid for Burns
• Cool the burned skin to stop the burning
• Bandage the burn
• Minimize the risk of shock

35. FIRST AID FOR
WOUNDS
Put on disposable gloves
Clean cut with soap and rinse under
water
Place bandage over the cut
If bleeding doesn’t stop, elevate the
limb above the heart to reduce the amount
of blood going to the cut area
Apply pressure using sterile gauze or
clean cloth
Wash hands thoroughly after treating
the wound

36. First Aid for Choking
• If the person is conscious and choking but
cannot verbally respond, use the Heimlich
Maneuver to unlodge the object blocking
the person’s airway.
• CPR is to be used on unresponsive
victims.
• The sooner these procedures are
performed, the greater the victim’s chance
of survival

37. DRILL!!!
Turn to your neighbor and drill
Each other on facts, procedures,
and vocabulary identification
Covered so far in the presentation.
37

38. Closure:
create a checklist…
Be prepared to
share!

39. Commercial Equipment Crossword
Bonus… complete as
many answers as possible by Friday!
Turn in with your test

40. Commercial Equipment
Terminology
Microwave Oven  Food Processor
Griddles  Roasting Pan
Conventional Oven  Deep Fryers
Range  Tilt Kettle
Grill  Saucepan
Salamander  Steamer
Tilt Skillet  Sauté Pan
Hotel Pan  Broiler
Saucepot  Rondeau
Deck oven  Sheet Pan
Steam-Jacketed Kettle  Convection Oven
 Wok  Electric Slicer
Stockpot