Safety in the Kitchen
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Transcript of Safety in the Kitchen
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SAFETY IN THE KITCHENCULINARY ARTS 1MRS. HEREMANSBOLSA GRANDE HIGH SCHOOL
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SAFETY IN THE KITCHEN
The keys to preventing kitchen accidents are careful kitchen
management and safe work habits.
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GENERAL SAFETY GUIDELINESDo 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.
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FALLSKeep 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.
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EXAMPLES:
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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.
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CUTSFirst thing to do when cutting yourself:1. Wash cut with soap and water.2. Apply pressure to stop
bleeding.3. Put a band aid and keep cut
clean.
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ELECTRICAL SAFETYAppliances 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.
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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.
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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.
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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
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TYPES OF FIRE EXTINGUISHERS Culinary Arts book pages 42-43
Types of Fires:
What is the PASS System
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BURNSFirst 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
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CHOKINGFirst aid for Choking –• If person can speak, cough
or breathe, do nothing.• If person can’t breathe do
the Heimlich Maneuver procedure.
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STEP BY STEP