2. The kitchen can be a
dangerous place…
• The kitchen is a fast paced and sometimes
stressful place to be. With the addition of
open flame, knives, and other hazards the
kitchen can be dangerous. For this reason
kitchen safety should always be taken
seriously.
• Fortunately, with the proper knowledge and
training the risk of injury in the kitchen can be
greatly reduced or avoided.

3. But who is responsible?
• According to the US
Government it is the
employer’s job to keep their
employees safe. This requires
proper training and
supervision.
• The Occupational Safety &
Health Administration
formed in 1970 defines and
enforces safe working
conditions.

4. Do your part
• Even with proper training and supervision YOU
must take personal responsibility. Using good
judgment and applying kitchen safety skills will
help keep you and those around you SAFE!
• It is important that you:
– Understand the dangers in the kitchen
– Help to prevent accidents
– Know what to do if an accident occurs
– Know who to contact in case of emergency
http://www.youtube.com/watch?v=kz-KZGO65DA

5. Dressing For Safety
• While a uniform helps to distinguish a culinary
professional, each part of the uniform also
plays a specific role in keeping its wearer safe.

6. Chef Jacket & Pants
• The jacket is designed with long sleeves to
protect the cooks arms from steam, splatters,
and heat.
• The double breasted design protects the chefs
chest from heat while standing in front of a
hot stove or oven.
• Long pants should always be worn in the
kitchen to protect the legs from burns.

7. Aprons &
Headwear• Professional chefs should always wear a chef
hat or other headwear. This not only keeps
hair and sweat out of the face while cooking,
it also protects the food from contamination.
• Aprons should not be used to wipe hands as
this can cause contamination. Aprons help to
keep the chef clean, but also provide an extra
layer to protect from burns and scalds.

8. Footwear & Jewelry
• When working in the kitchen you should wear solid,
closed toe shoes. Preferably, these shoes should
have a non-skid sole. These features will protect
toes from falling knives and heavy objects, and will
help to prevent slips and falls.
• Jewelry shouldn’t be worn in the kitchen. It can get
caught on equipment and cause injury or can fall
into food and become a physical hazard.
• https://www.youtube.com/watch?v=4uPYHDwVwzU

9. KITCHEN
INJURIESFIRST AID KIT CONTENTS
- Adhesive Tape - Antiseptic Ointment
- Adhesive Bandages - Burn gel or spray
- Cold pack - Gloves - Gauze Pads
- Eye-washing bottles - Hand Cleaner
- Plastic Bags - Scissors - Tweezers
The following should only be used when instructed by
Poison Control Center:
- Activated Charcoal - Ipecac syrup
• While most kitchen
injuries are minor
it is important to
be prepared. All
kitchens should
have a properly
stocked first aid kit
and employees
should know where
to locate it.

10. CUTS
• When working with knives, there will unfortunately be cuts. To
avoid the frequency and severity of cuts the following precautions
should be taken:
– Practice correct knife cutting skills
– Carry a knife by your side; tip down
– Never leave a knife in the sink; especially in soapy water
where it may not be seen
– Never try to catch a falling knife
– Sharp knives are safe knives. Dull knives cause injury!
– Only use knives for cutting. Never try to open a can with a
knife.

11. Falls• Slips and falls are some of the most
common injuries in the kitchen.
• These steps will help to prevent
falls:
– Quickly clean up spills and display wet
floor sign
– Clean greasy floors right away
– Keep floors and walkways clear of
obstruction
– Never run in the kitchen
– Wear shoes with nonslip soles

12. BURNS
• Most burns are minor, but they can be very
serious and very painful. Burns can be prevented
best if you:
– Never use a damp or wet towel as a hot pad
– Use thick hot pad
– Never place hot dishes or pans in the dishwashing
station without altering dish staff
– When carrying hot pans through kitchen let those
around you know by saying “Hot!” or “Hot Behind!”
– Avoid contact with steam; open pot tops away from
yourself

13. BURN CARE
Seek Medical Attention if:
- The burn is larger than
two to three inches
around
- The burn is deep or skin
peels
- The burn becomes
infected
http://www.youtube.com/w
atch?v=5_1T0iLmOck
• If a burn causes the
skin to redden or
blister; place the
body part in cold
water and alert the
supervisor. Do not
use ice as it can
damage injured skin.
As burns can
become infected
leave blisters intact.

14. FIRE SAFETY
• Fire is a constant danger in the
kitchen. Kitchens and restaurants are
destroyed by fire every year.
• Fire needs fuel, oxygen, and heat. If
one of these ingredients is missing;
the fire cannot start. Remove one of
these and a fire will go out.
• For example: Covering a pan that has
caught on fire removes the oxygen
source and the fire will go out.

15. Preventing
Kitchen Fires• Fires can be prevented if you:
– Properly clean the hood vent system
– Keep equipment from building up excessive grease
– Always turn off heat sources when not in use
– Use proper and undamaged electrical cords
– Do not smoke on property

16. Clothing on Fire
• It is a very rare
occurrence, but also a
very serious one. If
this happen to you or
someone you know:
– STOP where you are
– DROP to the floor and
cover your face
– ROLL on the ground to
smother the flames

17. Commit to SAFETY
• Your knowledge and the application of it, is
the most important step in maintaining your
safety and the safety of those around you.
• If you ever have any doubts, or need further
clarification; see your instructor or supervisor.
• It is always better to be SAFE than sorry.