Transcript SAFETY - Professional Chef

SAFETY
Contents
he Safe Work Place
Prevention of:
Burns
Cuts
Strains
Falls
Fires
Injuries From Machines First Aid
Basic:
Basic Principles
Wounds / Bleeding
Burns
Poisoning
Foreign Objects
Test
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Safety is a major responsibility of
all foodservice personnel
Accident prevention should be practiced according to the old
principle, “ prevention is better then cure.”
The following steps to safety are the responsibility of
management:
1. Arrange for inspections by qualified safety inspectors.
2. Follow through on removing and / or correcting potential
safety hazards.
3. Provide continuous training.
4. Furnish written reports of all accidents.
5. Keep all equipment, machines, physical structures, and
surfaces in good repair.
6. Keep correct type of fire extinguishing equipment in
appropriate locations.
7. Keep emergency telephone numbers for police,
ambulance, and hospitals posted near the telephone.
8. Keep first aid supplies available.
9. Keep exits clearly marked.
10. Provide equipment required for safety, including; safe
ladders, special containers, plainly marked, for broken
glass; storage racks for knives and sharp tools; covered
containers for trash and refuse.
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The Safe Work Place
Most of this section is concerned with ways that workers can prevent
certain kinds of
accidents, such as cuts, burns, and falls. However, it is much easier to
develop and
practice habits that prevent accidents if safety is built into the work place.
Building safety into the kitchen
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Structure, equipment, and electrical wiring in good repair.
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Adequate lighting on work surfaces and in corridors.
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Nonslip floors
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Clearly marked exits.
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Equipment supplied with necessary safety devices.
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Heat-activated fire extinguishers over cooking equipment.
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Conveniently located emergency equipment.
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Clearly posted emergency telephone numbers.
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Smooth traffic patterns to avoid collisions between workers.
Building safety into workers
Safety is more than just memorizing all the rules in this chapter. Safety
is an attitude, a matter of professionalism. True professionals work
safely because it’s part of their work and want to do it as well as
possible. Many accidents are caused by carelessness, by lack of
attention, and by clowning around in the kitchen.
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Preventing - Burns
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Know the emergency procedures for reporting fires.
Know the location of the fire extinguishers and how to use
them.
Open and ventilate gas ovens before lighting.
Keep ranges, fryers, griddles, and broilers clean from grease.
Use only dry pads to move hot pans or cooking utensils.
Use long-handled hooks to open covers of steam.
Lift lids on the side of the pan opposite you to allow steam to
escape.
Keep handles of pans out of the aisle and away from direct
source of heat, such as over open flame
Open valves of steam-jacketed kettles and urns slowly to avoid
splashing hot water and steam.
Close all valves and spigots before filling urns or kettles.
Get assistance when moving heavy containers and hot food.
Warn others about hot pans or hot china.
Avoid over - filling pans and containers with hot foods and
liquids.
Wear clean uniforms that fit properly.
Strike matches in a direction away from you.
Avoid spattering liquids into hot fat.
Keep fire doors closed.
Keep exits, fire doors, and fire escapes free of obstacles and
equipment.
Smoke only in designated areas and never leave a burning
cigarette unattended.
Do not handle electrical equipment with wet hands or while
standing in water.
Report defective electrical wiring.
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Preventing - Cuts
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Learn the complete instructions for operating meat slicers, food
grinders, or food choppers. Always read instructions.
Keep blades of knives and slicers sharp.
Store knives in safe holders or racks. Knives should never be left in a
sink or in an area where they cannot be seen.
Never try to catch a falling knife.
Select the appropriate knife for the specific task.
Use knives for cutting and chopping, never to open lids or cans.
Hold knives and sharp tools by the handle.
Use a cutting board. Cut away from your body.
Turn switch to “off” position before cleaning or adjusting.
Switches should be in the “off” position before plugging in.
Dispose of chipped and broken china and glassware.
Use proper tools to open crates, boxes, cans, and bottles.
Drain sink before removing broken glass or china.
Turn electrical equipment off after task is completed.
Keep hands away from the cutting blade while cleaning a slicer.
Use safety guards when using equipment.
Carry a knife properly. Hold it beside you, point down.
Keep breakable items, such as dishes and glassware, out of the
production area.
Sweep up, don’t pick up, broken glass.
Remove all nails and staples when opening crates and cartons.
Use special containers for broken dishes and glasses.
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Preventing - Strains
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Give your back a lift with simple warm-ups;
Warm up with a couple of shoulder and back
extensions.
Use industrial back support
Think through your lift, and plan ahead to avoid
hazards and remove any
obstacles.
Bend at the knees to lift something below you and use
a ladder, step stool or
lifter to reach objects over your head.
Lift with your leg muscles, not the back.
Lift in a fluid motion.
Don’t turn or twist the back while lifting and make sure
your footing is secure.
Hold the load close to your body.
Keep your back upright, whether you’re picking up or
setting down a load.
Use a cart to move heavy objects long distances, or
get help.
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Preventing - Falls
1. Clean up spills immediately.
2. Throw salt on a slippery spot to make
it less
3. slippery while a mop is being fetched.
4. Keep aisles and stairs clear and
unobstructed.
5. Don’t carry objects too big to see
over.
6. Walk, don’t run.
7. Use a safe ladder, not chairs or piles
of boxes, to
8. reach high shelves or to clean high
equipment.
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Preventing - Fires
Know where fire extinguishers are located and how to use
them.
Use the right kind of fire extinguisher.
There are three classes of fires:
• CLASS A
Wood, paper, cloth, ordinary
combustibles.
• CLASS B
Burning liquids, such as grease, oil,
gasoline solvents
• CLASS C Electrical equipment, switches, motors, and
so forth
Never use water or a CLASS A fire extinguisher on a
grease fire or electrical fires.
You will only spread the fire.
Keep salt or baking soda handy to put out fires on range
tops.
Keep hoods free from grease buildup.
Don’t leave hot fat unattended on the range.
If a fire alarm sounds and if you have time, turn off all gas
and electrical appliances before leaving the
building.
Keep fire doors closed.
Keep exits free from obstacles
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Preventing - Injuries
From Machines
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Do not use any equipment unless you
understand its operation.
Use all guards and safety devices on
equipment.
Keep slicing machine set at zero when not in
use.
Don’t touch or remove food from any kind of
equipment while it is running, not
even with a spoon or spatula.
Unplug electric equipment before disassembling
or cleaning.
Make sure the switch is off before plugging in
equipment.
Do not touch or handle electric equipment,
including switches, if your
hands are wet or if you are standing in water.
Wear properly fitting clothing and tuck in apron
strings, to avoid getting
them caught in machinery.
Use equipment only for the purpose intended.
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First Aid - Basic
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First Aid
First aid is defined as the immediate care given to the
victim of an injury or a sudden illness. The person
who administers first aid knows that his knowledge
of and skill in first aid techniques can mean the
difference between life and death, between temporary
and permanent disability, and
between rapid
recovery and long hospitalization. Everyone feels
obliged to help those who have met emergencies,
particularly those who are helpless.
Basic principle
The first-aider must think quickly and than act. A
physician should be notified whenever a serious
accident occurs. Only persons who are qualified
should be permitted to administer first aid. The firstaider should check the victim’s respiration and pulse;
take the necessary actions; and have someone
arrange for assistance needed, such as a physician,
the police, an ambulance, the fire department, or the
rescue squad.
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First Aid Wounds and Bleeding
Wounds
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A wound is an internal or external break in the skin, tissue, or mucous
membrance. Open wounds should be covered with a clean compress.
Ointments should not be applied. Cleansing wounds and removal of
foreign objects should be left to a physician. Infections may develop
following an injury.
Symptoms of infection include:
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Redness of the affected area
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Fever and chills
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Pain
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Red streaks emanating from the wound
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Swollen lymph glands
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If such symptoms develop, the person should be referred to a physician
at once.
Bleeding
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Bleeding rarely represents an immediate threat to the life of the
patient,however, severe bleeding from wounds may be fatal.If
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bleeding occurs, the patient should be positioned so that the wound is
elevated above the level of the heart until medical assistance can be
arranged. The wound should be covered with a clean compress and
pressure should be applied with the palm of the hand. The compress
can be held in place by use of a pressure pad placed over the
compress and tied directly over the pad.
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First Aid - Burns
Burns are injuries caused by heat, radiation, or chemical agents, the degree of burn
is usually classified by the depth of
the burn.
The classifications and their symptoms are:
1. First degree burns - redness or discoloration
2. Second degree burns - formation of blisters
3. Third degree burns - destruction of cells
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First degree burns seldom require medical attention. Pain will be
relieved by submerging the area in cold water. The area should be
covered by a clean dry cloth or gauze.
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Second and third degree burns require medical care, and the first
aid treatment is the same for
severe second degree burns as that
required for third degree burns.
First aid treatment for these burns:
1. Obtain medical assistance
2. Cover the burned area with a sterile cloth
3. Avoid use of ointments, salt, spray, or home remedies
4. Elevate burned feet or legs
5. Apply cold packs, not ice water, to burned areas
6. Keep person with facial burns sitting up and observe breathing
7. Avoid braking blisters or removing shreds of skin
8. Give solution of salt and soda water to victim if he is not vomiting ( one
teaspoon salt and 1/2 teaspoon baking soda per quart of water ). Allow victim
to sip 4 ounce each 15 minute period.
Chemical burns
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Should a corrosive agent get into eye, the eyelid should be opened fully. The
eye should be washed immediately with large amounts of water. Skin that
has been burned by chemicals should be washed at once with with large
quantities of water for 10 to 15 minutes. Clothing should be removed from
burned areas immediately. Burned areas may be covered with a sterile
bandage.
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First Aid - Poisoning
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A poison is a solid, liquid, or gas substance that causes injury or
illness on contact with body surfaces or when swallowed or inhaled.
Medical aid should be summoned for the victim as quickly as possible.
In the meantime, first aid should be administered to dilute the poison, to
induce vomiting (except when acids or alkalis have been swallowed),
and to maintain respiration.
The label of the poison should be read and the antidote prescribed
should be given to the physician. Persons who have swallowed
roach powder, drugs, or other noncorrosive poisons should be given
three or four glasses of water. If this does not induce vomiting, the
blunt end of a spoon or a finger should be inserted into the back of the
victim’s mouth. Medicinal charcoal mixed with water will absorb
poison and may be given to the victim; however, the stomach should be
flushed or vomiting induced within a short period after the charcoal is
swallowed. Victims who are semi-conscious should be given artificial
respiration, and no attempt should be made to give them liquids.
If acids, alkalis, or other corrosive poisons have been swallowed,
milk or water should be given to the victim, and vomiting should not
be induced. The victim should be treated for shock, kept from chilling,
and should be given artificial respiration if necessary. A cloth should be
placed over the mouth of the victim before resuscitation is started. This
is necessary for the protection of the individual administering the
resuscitation.
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First Aid - Foreign
Objects
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In the eye. Foreign objects such as dust, particles of
carbon, or sand are irritating to the eye or may damage
the eye. These precautions should be followed in
administering first aid:
Consult a physician immediately if a substance is
embedded in the area of the eyeball.
Avoid rubbing the eye.
Wash hands thoroughly before examining the eye.If an
object is embedded under the upper eyelid, pull the upper
lid forward and down. Place a matchstick on top of the
cartilage parallel to the edge of the eyelid. The eyelid
can then be rolled back over the matchstick while the
patient looks downward. The foreign object can be
removed with the corner of a clean handkerchief. The
eye should be flushed with water from an eye dropper.
In the throat. Food-choking is caused by a piece of food
lodging in the throat creating a blockage of the airway
making it impossible for the victim to breathe or speak. f
the victim shows signs of distress cannot speak or
breathe, turns blue and/or collapses, the Heimlich
Maneuver should be used:
Stand behind victim and wrap your arms around his
waist; place your thumb side against victim’s abdomen,
slightly above the naval and below the rib cage.
Grasp your fist with your other hand and press into the
victim’s abdomen with a quick upward thrust.
Repeat several times if necessary.
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Test
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How much did you learn ?
You will find the answers in glossary
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section.
TRUE FALSE
1.
SAFETY IS A MAJOR
RESPONSIBILITY OF ALL
FOODSERVICE PERSONNEL.
2.
OPEN AND VENTILATE GAS OVENS BEFORE LIGHTING
3.
KEEP EXITS AND FIRE
DOORS OPEN
4.
USE SAFETY GUARDS
WHEN USING EQUIPMENT
5.
BEND YOUR KNEES TO
LIFT
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THROW SALT ON A
SLIPPERY SPOT
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USE “CLASS A” FIRE
EXTINGUISHERS FOR HOT OIL
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USE “CLASS B” FIRE
EXTINGUISHERS FOR PAPER
9.
A PHYSICIAN SHOULD
BE NOTIFIED WHENEVER A
SERIOUS ACCIDENT OCCURS
10.
THIRD DEGREE BURNS SHOW FORMATION OF
BLISTERS
11.
FIRST AID FOR ANY
POISONING IS TO INDUCE
VOMITING
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