Transcript Assignment Why is safety in the kitchen important?

Assignment
Why is safety in the kitchen
important?
Kitchen Safety
INTRODUCTION
Your on your way to become
KITCHEN SAFETY EXPERTS!
Safety First!
Where’s the Hazard?
There are 9 examples of safety hazards in
the kitchen.
Can you find them all?
With your cooperative learning groups come
up with all 9.
Then share with the class what the hazard is
and why.
The answers are:
1. knife upside down in dishwasher
2. pot holder on stove
3. foil in microwave
4. cords hanging off of counter
5. appliances by sink
6. no fire extinguisher nearby
7. spill on the floor
8. stacks of recyclable papers by the stove
9. pot handle hanging over edge of stove
General Safety Guidelines
• Pay Attention!
• Do not let hair, jewelry, sleeves dangle –
catches 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.
General Safety Guidelines
• Keep pets away from stove
• Make sure to keep matches and lighters
out of the hands of children. Put them in
high places where tiny hands can't get to
them
• Avoid keeping anything above the stove
• Do not keep matches where children can
reach them
General Safety Guidelines
• Walk in the kitchen no running
• Make sure you check your fire or smoke
detector at least once a month
• Never allow baby walkers in the kitchen
• Know where your shut off valves are in the
house
• Use back burners
General Safety Guidelines
• Use the right tool for the job.
• Store heavy or bulky items on low shelves.
• Create a kid free zone in kitchen while
cooking
• Foods in microwave heat up at different
temperatures –mix thoroughly to prevent
burning
Safety in the Kitchen
Keys to preventing kitchen accidents are:
• careful kitchen management
• safe work habits
KITCHEN HAZARDS INCLUDE
Falls
Cuts
Electrical shock
Poisoning
Fires and Burns
Preventing Falls
– Keep floors clean and clutter free
– Get rid of slippery throw rugs
– Repair damaged flooring
– Foot gear is proper- no floppy slippers, tie
shoes, flip-flops, or open-toed shoes
– Dispose of broken glass right away
– Use a footstool to get to high places, not
chairs
Preventing Cuts
– Keep knives sharp and use properly
– Use a drawer divider or knife rack for sharp
cutting tools
– 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
– Do not put knives in dishwasher pointy side
up
Consumer product safety commission
estimates over 137,000 people receive
hospital treatment for injuries from
kitchen knives each year.
Preventing Electrical Shock:
–Water and electricity don’t mix
–Avoid damage to electrical cords –
tugging on cord
–Use care with any plugged in
appliance.
–Watch for problems.
–Do not put metal in a microwave
–Put a childproof lock on your oven
–Throw away faulty appliances
–Read owner’s manual.
–Never put electrical tape on cord to
fix- replace cord or get a new
appliance
– GFCI (Ground Fault Circuit interrupter)
outlets should be used in kitchens. If there is
a surge or short in the appliance, wiring or
plug, the GFI will shut down the power.
Preventing Poisoning
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.
– Use charcoal/hibachi outside ONLY – gives off carbon
monoxide.
Preventing Fires and Burns
• Never throw water, flour or baking powder on a
grease fire.-will cause it to explode
• Use baking soda, salt or extinguisher
• Never try to move or carry a burning pan
• Do not turn on the exhaust fan over the stove-the fire
into the walls of your home!
• Keep combustible materials away from stoves or other
heat sources (Paper towels, cookbooks, dishtowels)
• Make sure knobs are turned in off position at all times on
stove.
• Open lid away from you to prevent a steam burn
• Pull oven rack out with hot pads
• Do not use wet/damp hot pads
How to Handle Kitchen Fires
Pan Fires
• slide lid over top
• Turn off oven
• Leave pan at stove
Oven Fires
• Turn off heat and
keep the door
closed
• Call fire
department to
report the fire
• Have appliance
serviced before
you use it again
Toaster or Microwave Fires
• Keep door closed
• Unplug appliance
• Call fire
department to
report the fire
• Have appliance
serviced before
you use it again
If YOU Catch on Fire
Stop
Drop
Roll
What is important to have in a
kitchen in case of an
emergency or to help detect an
emergency?
First aid kit
Emergency numbers
Fire extinguishers
Fire and smoke detectors
First Aid kit
first aid manual
sterile gauze
adhesive tape
Adhesive bandages!!! Lots of them.
elastic bandage
antiseptic wipes
soap
antibiotic cream
antiseptic solution
ibuprofen
tweezers
sharp scissors
safety pins
disposable instant cold packs
calamine lotion
alcohol wipes
thermometer
plastic gloves
flashlight
extra batteries
mouthpiece for administering CPR
list of emergency numbers
Emergency Numbers
ABC Fire Extinguisher
• Class A: Ordinary combustibles (paper, wood,
cloth)
• Class B: Flammable liquids (gasoline, oil,
grease, kerosene)
• Class C: Energized electrical equipment (wiring,
fuse boxes, circuit breakers, appliances)
How to use a fire extinguisher:
Check the gauge to see if there is enough
pressure in it to get the chemicals out to
stop the fire.
Use the PASS system:
Pull the pin
Aim it at the base of the fire
Squeeze the handle
Sweep the stream side to side at the base of
the fire.
Fire and Smoke Detectors
• There are different types
• Make sure you read the labels
• Put on every floor of house
STATISTICS
• Most fires start in the kitchen than any
other place in the home.
• Cooking fires are the #1 cause of home
fires and home fire injuries
• One person is either burned or scalded
every 25 seconds in the USA
STATISTICS
•
•
There is a noticeable peak in kitchen
fires occurring around 6 p.m.
The most common material ignited in
kitchen fires
1. 37% -oil, fat, grease
2. 13.5 % food, starch, flour
3. 10.3 % plastic
STATISTICS
• Unattended cooking is the leading cause
of home cooking fires
• 2/3 of the time fires start within the first 15
minutes of cooking
• The stove is the #1 fire hazard in the
kitchen
Resources
• American College of Emergency Physicians (2001). First Aid
Manual. New York: Dorling Kindersley Limited.
• Barbie Arnold (2005). Akron, OH: The University of Akron.
• Boy Scouts of America (1996). Safety- Merit Badge Series. Irving,
Texas: Boy Scouts of America.
• Hall, J. (January, 2005). Home cooking patterns and trends.
Quincy, MA: National Fire Protection Association.
• U.S. Fire Administration/National Fire Data Center (Oct., 2004).
• Websites Used:
www.nfpa.org
www.dos.state.ny.us
www.forburns.com/burn_safety.html
www.keepkidshealthy.com