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LEARNERS
MANUAL
COMPILED BY T. PARSONS
Kitchen Safety Learners Manual
Working in the food service industry presents itself with many potential
hazardsthis manual contains advice to ensure ones safety and to reduce
ones risk of injury and accidents while at work.
General guidelines:
There are five basic rules to remember when working in the kitchen:
Both illegal and legal drugs can affect health and safety and work
performance. The physical effects of a drug can vary depending on the
type of drug. Some drugs can react adversely when taken in conjunction
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2. CUTS
Do not:
Use the right knife for the job and that the blade is sharp
Always use a proper chopping board/block
Always cut away from your body when cutting, boning or trimming
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Do not:
Do not:
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4. ELECTRICAL SAFETY
sure you:
Report any damaged plugs, wires, electrical equipment
Keep power cords clear of the equipment during use
Pull the plug not the cord
Keep power cords away from heat, water and oil
Dont overload socket outlets
Unplug electrical equipment before cleaning
Do not:
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5. CHEMICAL EXPOSURE
sure you:
Use the dishwasher instead of washing by hand
Read the labels or ask your supervisor about possible toxic effects
Get proper first aid if you inhale, swallow or come into contact with
a toxic chemical
Use the appropriate PPE
Use long handled mops and brushes, and strong rubber gloves
Do not:
Use food containers of cooking utensils for storing chemicals
Mix liquids and powders with plastic spoons
Store liquid chemicals on top shelves
6. MANUAL HANDLING
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Manual handling involves any activity that requires the use of force
exerted by a person to lift, lower, push, pull, carry or otherwise move any
load. Manual handling can result in injuries to any part of the body. Back
injuries and strains and sprains are very common.
Make sure you:
Organize your work so that you are in a comfortable position with
your arms and forearms relaxed
Use the proper tools for the job lift by holding the load close to your
body
Move your feet if you must turn when lifting-do not twist your bodyget help if the load is too heavy or too large
Push rather than pull
Try to find a work surface which is the right height for the job you
are doing
Avoid the need for bending, twisting and reaching movements
When carrying heavy items clear the path you intend to take and be
careful when carrying liquids, especially hot liquids
Modify the object to be handled
Lighten loads
Use wheeled trolleys
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Slips, trips and falls are a common occurrence in workplaces. People slip
and trip on slippery, rough or uneven surfaces and may fall down stairs or
off ladders.
The results of slips, trips and falls include broken bones, abrasions,
contusions, strains, sprains, back or spinal injuries and other serious
injuries. During a slip, trip or fall accident, injury may be caused by over
stretching joints, bones and ligaments. Some injuries are caused when
injured employees try to correct their balance or attempt to stop falling.
A combination of factors can increase the risk of injury arising from slips,
trips and falls:
Slippery surfaces (e.g. wet floors)
Sudden transition in floor surfaces from rough to smooth (e.g. from
carpet to polished timber)
Downwards slopes (e.g. ramp) or differences in floor levels
Cluttered floors
Inadequate floor washing methods leaving grease build-up or
detergent residue
Employees shoes not slip resistance
Lack of climbing equipment available
Control measures include:
Do not:
Leave oven, dishwasher or cupboard doors open
Rush through swing doors without thinking that someone may be on
the other side.
Run in the kitchen
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8. FOOD ALLERGIES
9. HEAT EXHAUSTION
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