Culinary Arts 1 Mrs Heremans Bolsa Grande High School Safety in the Kitchen The keys to preventing kitchen accidents are careful kitchen management and safe work habits General Safety Guidelines ID: 536619
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Slide1
Safety in the Kitchen
Culinary Arts 1
Mrs. Heremans
Bolsa Grande High SchoolSlide2
Safety in the Kitchen
The
keys to preventing kitchen accidents are careful kitchen management and
safe work habits
.Slide3
General Safety Guidelines
Do
not let hair, jewelry, sleeves dangle – catch fire or get tangled in appliances.
Keep your mind on what you’re doing.
Prevent clutter – Clean up as you go and put things away.
Close drawers and doors.
Use the right tool for the job.
Store heavy or bulky items on low shelves.Slide4
Falls
Keep floors clean and free of clutter. Wipe up spills, spatters and peelings.
First Aide for falls
Don’t
move a person with broken bones unless necessary.
Call
medical help if head aches, dizziness, vomiting, or speech impairment results from head
injury.
Mild
bruises/sprains need ice bag or cold water/cloths
and elevation
.Slide5
Examples:Slide6
Cuts
Keep knives sharp and use properly.
Don’t
try to catch a falling knife
.
Don’t
soak knives in sink or dishpan or water.
Sweep
up broken glass from the floor using broom and dustpan.
Use
wet paper towel instead of bare fingers.Slide7
Cuts
First thing to do when cutting yourself:
Wash cut with soap and water.
Apply pressure to stop bleeding.
Put a band aid and keep cut clean.Slide8
Electrical Safety
Appliances save both time and work in the kitchen. But, they are a source of
shock, burns and other injuries.
Water and electricity
DON’T
mix
Avoid
damage to electrical cords – tugging on cord, stapling, or burn them.
Use
outlets properly
Use
care with any plugged in appliance.Slide9
First Aid – Electrical Safety
Don’t touch person connected to electricity.
Turn
off power, pull plug or pull person away with cloth loop.
Administer
CPR if qualified and call medical help.Slide10
Hazardous Chemicals
Cause burns, breathing difficulties and poisoning.
Read
labels.
Never
transfer hazardous products to another container.
Never
mix different chemical products.
Never
mix compounds
such
as
bleach/ammonia.Slide11
Fires
Every
kitchen should have a fire extinguisher.
Turn
off heat, cover pan or pour salt or baking soda on flames.
Never
use water – grease will spatter and burn.
Never
attempt to carry a pan
with
burning contents
Slide12
Types of fire extinguishers
Culinary Arts book pages 42-43
Types of Fires:
What is the PASS Syste
mSlide13
Burns
First thing to do when you burn yourself is run in through COLD water.
3 types of burns:
First Degree –
Skin turns red
Second Degree –
Skin turns red and then it blisters
Third Degree –
Skin turns brown, hospitalization is needed could damage nerves and loose sensitivity Slide14
Choking
First
aid for Choking –
If
person can speak, cough or breathe, do nothing.
If person can’t breathe
d
o
the Heimlich Maneuver procedure.Slide15
Step by Step