Unit: III

Topic Title: HANDLING KITCHEN

ACCIDENTS
Topic Objective:

THE SAFE WORKPLACE

PREVENTING CUTS
PREVENTING BURNS
PREVENTING
CUTS FALL
PREVENTING
PREVENTING
STRAINS
AND
INJURIES
1. Keep
knives sharp. A
sharp knife
is safer
than a FROM LIFTING
HEAT
STROKE
dullone
because
it requires less pressure and is less

QUESTIONS
likely to slip.
2. Use a cutting board. Do not cut against a metal
surface. Place a damp towel under the board to
keep it from slipping.

The Safe Workplace

3. Pay attention to your work when using a knife or

Most
ofequipment.
this section
is concerned
withatways
cutting
Have
only one knife
a time on
workers
can
prevent
certain
kinds
of
accidents,
the cutting board. Knives not in use should be on
such
as cuts, near
burns,
it is
the worktable
butand
not falls.
on theHowever,
cutting board.
much easier to develop and practice habits that
Prevent
accidents
if safety
isother
built workers.
into the
4. Cut away
from yourself
and
workplace.
5. Use
knives only for
not for such
jobs as
The
management
of cutting,
a food-service
operation
opening
bottles.
must see to it that the structure and equipment
have necessary safety features.
6. Structure,
Dont try to
catch a falling
Stepwiring
back in
and
1.
equipment,
and knife.
electrical
let
it
fall.
good repair.

7. Adequate
Dont put knives
a work
sink, under
water,
2.
lightinginon
surfaces
and or
in in any
other place they cant be seen.
corridors.
8. Nonslip
Clean knives
3.
floors.carefully, with the sharp edge away
from you.
4. Clearly marked exits.
9. Store knives in a safe place, such as a rack, when
5.
supplied with necessary safety
notEquipment
in use.
devices.
10. Carry knives properly. Hold the knife beside you,
6.
Heat-activated
firesharp
extinguishers
over cooking
point
down, with the
edge back
equipment, especially deep fryers.
and away from you. Dont swing your arm.
7.
Conveniently
located
Whenever
possible,
carryemergency
knives in aequipment,
sheath.
such as fire extinguishers, fire blankets, and first-aid
Warn people when you are walking past them with a
kits.
knife in hand.
8. Clearly posted emergency telephone numbers.
11. Keep breakable items, such as dishes and
9.
Clearly posted
emergency
procedures,
including
glassware,
out of the
food production
area.
the Heimlich maneuver for victims of choking. One
12.more
Dont
put breakable
items
inreceived
the pot sink.
or
employees
should
have
formal
training in this procedure. In addition, it is a good
13. Sweep updont pick upbroken glass.
14. Discard chipped or cracked dishes and glasses.
15. Use special containers for broken dishes and
glasses. Dont throw them in with other garbage.

Preventing Burns
1. Always assume a pot handle is hot. Dont just
grab it with your bare hand.
2. Use dry pads or towels to handle hot pans. Wet
ones will create steam, which can burn you.
3. Keep pan handles out of the aisle so people wont
bump into them. Also, keep handles away from the
open flames of gas burners.
4. Dont fill pans so full they are likely to spill hot
foods.
5. Get help when moving heavy containers of hot
food.
6. Open lids away from you to let steam escape
safely.
7. Use care when opening compartment steamers.
8. Make sure gas is well vented before trying to
light ovens or pilot lights. Strike matches before
turning on the gas. Also, strike matches away from
your body.
9. Wear long sleeves and a double-breasted jacket
to protect yourself from spilled or spattered hot
foods or fat. Also, wear sturdy leather shoes with
closed toes.
10. Dry foods before putting them in frying fat, or
hot fat may splatter on you.
11. When placing foods in hot fat, let them fall
away from you so fat will not splash on you.
12. Keep liquids away from the deep fryer. If a liquid
were spilled into the fryer, the sudden rush of steam
could spray hot fat on anyone nearby.
13. Always warn people when you are walking
behind them with hot pan or when you are walking
behind someone who is working with hot items.
14. Warn service staff about hot plates.

Preventing fall
1. Clean up spills immediately.
2. Throw salt on a slippery spot to make it less
slippery while a mop is being fetched.
3. Keep aisles and stairs clear and
unobstructed.
4. Dont carry objects too big to see over.
5. Walk, dont run.
6. Stand on a safe ladder, not a chair or piles of
boxes, to reach high shelves or to clean high
equipment.
Preventing Strains and Injuries from Lifting
1. Lift with the leg muscles, not the back. Figure
2.5 shows proper lifting technique.
2. Dont turn or twist your back while lifting.
Make sure your footing is secure.
3. Use a cart to move heavy objects long
distances, or get help.

Prevention
Avoid outdoor activity during excessive
heat
Drink plenty of fluids when working
outdoors
During outdoor activity, splash your body
frequently with water
Avoid alcohol / coffee / soda / alcohol
Wear light weight, light- colored, loosefitting clothes Protect yourself from the
sun by wearing sun glasses and hat
Risk Factors

Health professionals
Heat
DrugStroke
Abusers
Symptoms
Causes

Body
temperature,
greater
1040F
Puncture
wound
can be caused
bythan
Head ache
Nails
Dizziness
Needles

Confusion

Teeth

Disorientation
Objects
like ice picks, bullets
Fatigue
Animals,
pets
Hot dryespecially
skin
Symptoms

Skin is moist, if stroke is due to exertion

Pain
Rapid / shallow breathing
Bleeding
Rapid heartbeat
Bruising
Absence of sweating
Swelling
Fluctuating blood pressure

Irritability
Treatment
Confusion
Stop
the bleeding applying gentle

Lack
of consciousness / coma
pressure

Clean the wound

Treatment

Try to remove embedded debris carefully

Remove
the
to a shady
place
Soak
wound
in person
warm water
for 20

Cool the person by sponging with wet towel

minutes

apply ice packs in armpits and groin

This should be done 2-3 times a day

Water with electrolyte, fruit / vegetable juice

should
Pat the
be area dry

Apply given
an antibiotic cream

Apply a bandage

If the bandage needs to be changed,

unwrap carefully

If the bandage sticks to the body, use

warm water to
loosen it

Pat dry and apply fresh bandage

Change the dressing regularly

Try to keep the wound above the level of

your heart, for 24 hrs

This quickens healing

Rest for 3-5 days

Look out for infection

Questions:
1. What are the safety precautions
for burns and cuts in kitchen?
2. What are the safety precautions
for heart attacks in kitchen?

Video links

https://www.youtube.com/watch?v=MwCyVku1HvI
https://www.youtube.com/watch?v=cWmEgZQxLbA

Motivational Advisory

Quote