prizeloha.blogg.se - Safety label cut fingers

Falls are caused by extreme carelessness, wet floors and aisles, spilled food or grease, and by torn mats or warped floor boards. They may disable or incapacitate a person for life. Fallsįalls can cause some of the most serious injuries in the commercial kitchen. If the burn is severe enough to cause a blister, it should be treated promptly by trained medical personnel. Burns are generally more painful than cuts, and they certainly take more time to heal. More serious burns occur when grease is splashed, when steam escapes or is released too quickly, or when gas is turned on or released unknowingly. Minor burns are usually a result of wet or damp towels used to handle hot pots and pans, or from bumping an exposed area of your arm against a hot surface like and oven rack. Two types of burns occur in the commercial kitchen: minor and serious. Remember: preventive care is always cheaper than injury treatment! Burns If infection sets in, it can result in more serious consequences and the loss of many working hours. However, when and if they do occur, they should be treated properly and without delay. Once the skill of using a knife is developed, accidental cuts should not occur very often. These cuts, and the seriousness of the cuts, however, can be held to a minimum by using ordinary good sense, by paying attention to the proper safety rules, and by practising proper cutting procedures. CutsĬuts are all too common in commercial kitchens because knives and other cutting implements are constantly in use. Carelessness and horseplay can be neither justified nor allowed in the commercial kitchen. All of these accidents happen when extreme carelessness or general horseplay is present. The most common accidents in the kitchen are cuts, burns, falls, and strains. It is wise to remember that careless workers not only jeopardize their own health and well-being, but also jeopardize those around them.Ĭooking is considered a fairly safe occupation, but hazards certainly do exist, not only in food preparation but in other related tasks as well. They are the result of not knowing the proper way to do a task, carelessly performing an operation or job, or not being consciously aware during the performance of a task.

As stated many times before, accidents are caused - they do not just happen. It is a responsibility that must be accepted throughout the working day.

In a commercial kitchen, safety is everyone’s job. Never operate kitchen equipment until instructed in the correct procedures. Observe all the rules for operating kitchen equipment.Lack of interest, personal problems, and distraction by others can all lead to serious accidents in the kitchen. Keep your mind on your work: People who let their attention wander are a hazard to themselves and others around them.

Do not run: People who rush around in the kitchen tend to take chances that increase the likelihood of an accident.

Over 90% of all accidents are preventable, and three basic rules of kitchen safety, if enforced, will significantly reduce the likelihood of kitchen mishaps.

Pay particular attention to moving objects, such as equipment, dollies, mixers, and slicers.

Never work while under the influence of drugs or alcohol, as you are a hazard to yourself and your co-workers.

“Horseplay” is one of the biggest causes of injuries on the job and it may be grounds for dismissal. The following is a general list of safety precautions you must observe in any work area: You must always be concerned with your own safety and with the safety of others around you. Accidents occur in many ways but most often can be traced back to one of two basic factors: ignorance or carelessness. General Safetyīy doing things right, you and your co-workers will commit yourselves to safety on the job and everyone will benefit. Unfortunately, they can be forgotten or overlooked unless you make safe practices a habit or an instinct. The most important concept to remember is that you are responsible for your own safety and the safety of others.