Certificate / Diploma in Food Preparation

Kitchen & Cooking Basics

3.4 Safety at Work

under Academic Supervision of

Session Objectives
By the end of the session you will be able to
Identify the Importance of Safety List the Causes of Accidents & Prevention De-mystify Occupational Safety & Safe Food Handling Procedures

under Academic Supervision of

under Academic Supervision of

Importance of Safety
Utmost Necessity Positive image for the guests Proper functioning Ease in operations Creating secure environment

under Academic Supervision of

Safety at Work
Causes Of Accidents
Haste Carelessness Ignorance/Lack of knowledge Unsafe methods /procedures of work Avoiding safety uniforms and tools

under Academic Supervision of

under Academic Supervision of

Prevention of Accidents
Dont make haste Be careful Acquire knowledge of safety methods Use sharp knives as blunt knives tend to slip & cause cuts Keep cutting edge of knife away from body

under Academic Supervision of

Prevention of Accidents
Dont put knives in sinks Dont try to catch dropping knife let it fall Dont play with knives Keep knives in their stands or drawers Store heavier things at bottom shelves lighter things at upper shelves

under Academic Supervision of

under Academic Supervision of

Prevention of Accidents
Use correct posture for lifting goods from ground Any spillage of food on floor should be cleaned immediately Wet floor must be marked boldly

under Academic Supervision of

Prevention of Accidents
Dont use wet duster to clean electrical switches Keep fire extinguishers handy Use right extinguisher for different fires

under Academic Supervision of

under Academic Supervision of

Occupational Safety & Health Measures

Cuts
Use sharp knives & appropriate knives for use While cutting keep cutting edge of knives away from body Keep handles of knives clean & free of grease Dont try to catch falling knife Use folded napkin while opening an oyster

under Academic Supervision of

Occupational Safety
Burns
Always wear cotton clothes in kitchens Use gloves or thick dusters to handle hot utensils /trays Dont pour water over fire of oil in a fryer but cut air supply Dont pour water in hot oil to cool oil or to check heat of oil

under Academic Supervision of

Occupational Safety
Falls
Walking on wet & slippery floor Uneven broken floors Carrying too bulky and heavy things Walking on peels of vegetable and fruits

under Academic Supervision of

under Academic Supervision of

Ten Rules for Safe Food Handling

1. Strict Personal Hygiene Of All Employees Required 2. Identify all potentially hazardous food items on the menu, explain the safe methods to handle them 3. Obtain Food And Other Supplies From Reputable Suppliers

under Academic Supervision of

under Academic Supervision of

Ten Rules for Safe Food Handling

4. Observe Strict Time - Temperature Controls For Preventing 5. Cross contamination in storing and handling food prepared in advance 6. Avoid cross contamination of raw and rte foods from hands, equipments and utensils; Clean and sanitize 7. Cook or re-process foods to above the safe minimum temperatures
under Academic Supervision of

Ten Rules for Safe Food Handling

8. Keep hot foods hot and cold foods cold. Store or hold foods at 60c or higher or at 4.4c or lower 9. Chill Cooked Food To 4.4c Within 04 Hrs Or Lower 10. Reheat Foods To A Product Internal Temperature Of At Least 73.9c For At Least 15 Seconds Within Two Hours

under Academic Supervision of

Recap
Now you are able to: Identify the Importance of Safety List the Causes of Accidents & Prevention De-mystify Occupational Safety & Safe Food Handling Procedures

under Academic Supervision of