Safety and risk management

This course will discuss the in-depth topics of operating safely inside a kitchen. 

INTRODUCTION TO KITCHEN OPERATION SAFETY
Kitchen Operation Safety


The kitchen is the birthplace of many miracles.


The kitchen allows us to produce food, a medium through which many occasions are celebrated.


From the birth of a child to their birthday celebrations, friendly reunions, and even in their death…


…Food is there as a sign of commemoration.


However, producing food doesn’t come without high risks.


While the kitchen is the birthplace of miracles, it can also be home to many hazards that can seriously injure a person.


Thus, especially for commercial food establishments, it is important to know how to keep the kitchen safe to minimise risks and avoid injuries.


The kitchen is home to many hazardous tools and facilities that can cause accidents and injuries.
According to the National Accident Helpline, around 60% of 2000 UK residents have injured themselves in their own kitchens.
This high percentage also makes the kitchen the place where the highest number of accidents can occur at home.
These statistics are more likely to increase in commercial establishments, where operations and movement are far more hectic and busy than those in home kitchens.
Thus, it is important to talk and learn more about Kitchen Operation Safety to avoid accidents and maintain a safe work environment.


Why is it important to talk about Kitchen Operation Safety?


MISUSE OF KITCHEN TOOLS AND EQUIPMENT
The kitchen is home to many sharp tools, hot surfaces and electrical equipment.


If handled incorrectly or carelessly, these tools and equipment can cause injuries such as cuts, burns or shocks.


IMPROPER HANDLING OF FOOD
Improper handling of food can span different stages of food preparation.


Examples of improper handling of food can involve poor hand hygiene, improper segregation of food during preparation and improper food storage.


Improper handling of food can cause food contamination and poisoning, which can cause dissatisfaction among guests and customers of commercial food establishments.


POOR KITCHEN LAYOUT
The kitchen should be designed in a way that allows for ease of movement.


Examples of poor kitchen layouts include uneven surfaces, narrow or obstructed walkways, lack of preparation spaces and faulty exhaust systems.


Poor layout can cause accidents such as ingredient spillage, slips, trips and falls and health hazards such as lung issues. Additional clutter can also become additional fuel for kitchen fires.


Which of the following situations can increase risk in the kitchen?


Introduction to Kitchen Operation Safety

Which of the following staff members are NOT following the proper uniform guidelines?


Lane is a new fry cook for a local burger chain.


As a fry cook, her main responsibility involves cooking the burger chain’s very own French fries and hash browns by submerging them in boiling hot oil.


Currently, Lane and her fellow new recruits are frying their first batches of fries.


While lowering the fryer basket full of fries into the oil vat, Sage, another recruit, accidentally drops the handle, causing the fryer basket to plunge into the boiling oil.


The oil spills and flies around the area, and it lands on Sage’s hands, which were exposed because of their proximity to the deep fryer.


As a witness, what should Lane do in this situation?


If you were Lane, which of the following can you do to ensure everyone’s safety in the kitchen?


FINAL ASSESSMENT

GUIDELINES FOR SAFE KITCHEN OPERATIONS
Kitchen Operation Safety


WEARING THE PROPER KITCHEN ATTIRE AND PROTECTIVE GEAR
Proper kitchen attires aren’t merely aesthetic choices. Rather, they are designed to protect all staff from accidents and injuries that can be caused by kitchen work.


Kitchen uniforms often cover most parts of the body and, thus, consist of long-sleeved tops and pants. They should be kept clean to prevent the spread of unwanted bacteria and viruses into the kitchen.


Hairnets should be worn to prevent hair from obstructing the staff’s view and, more importantly, from falling during the food preparation process.


Staff should refrain from wearing jewellery. Certain jewellery may prevent kitchen staff from handling food properly. They can also carry and spread unwanted bacteria in the kitchen.


Aprons act as additional protection for kitchen staff when handling hot oils or liquids to prevent staining or soiling the uniform.


Different gloves may be used in the kitchen for different uses. Use oven gloves to handle food and containers when using the oven to avoid burns. Use cut-resistant gloves when using knives to prevent cuts.


Shoes should cover the feet and be slip-resistant to avoid slips, trips and falls.


Food must be handled properly in order to avoid contamination and poisoning.
Always make sure that hands are clean when handling food.
Food should be segregated, especially during preparation.
For example, different preparation stations, tools, equipment, and storage devices should be used for raw food.
Food and ingredients should be labelled properly. This includes stating its name, manufacturing date, and expiration date.
This ensures that food and ingredients used are fresh and disposed of properly in case they expire.
Lastly, food should always be kept at the right temperature.
Whether during storage or when served, the food should be at the right temperature to avoid bacterial growth and spoilage.


HANDLING FOOD PROPERLY


MAINTAINING CLEANLINESS IN THE KITCHEN.
A dirty and cluttered kitchen can increase the risks of accidents and injuries.


For example, unsanitized equipment can cause harmful bacteria to spread throughout the kitchen.


Dirty or unpolished floors can cause slips.


Obstructed walkways can limit movement and cause trips.


Clutters near stoves can catch and cause kitchen fires.


The kitchen should always be kept clean and sanitized to minimise health issues in the workplace.


Guidelines for Safe Kitchen Operations

ADDRESSING KITCHEN EMERGENCIES
Kitchen Operation Safety


There are many different types of emergencies that you can encounter in the kitchen.
Each emergency may require a different solution. For example, a burn should be treated differently from a cut.
However, despite the varying natures of emergencies in the kitchen, there are steps that can help us know how to address incidents effectively and accordingly.
Let’s go through each step through Lane's experiences.


What should you do in case of emergency incidents in the kitchen?


ADDRESS THE DAMAGE.


RECORD THE INCIDENT.
All incidents should be recorded. The information will be used to prevent similar incidents from happening in the future.


When recording the incident, be sure to list down information on the incident, the affected individuals, and the steps used to manage the incident.


REPORT THE INCIDENT TO YOUR SUPERVISORS.
Reporting incidents to your supervisors can help your workplace create better protocols to improve safety and prevent similar incidents from occurring.


After recording the incident, Lane is expected to report it to their supervisor.


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Kitchen Operation Safety (UK)

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