10 Notorious Kitchen Accidents

1. Food Network star Curtis Stone almost burned down his kitchen using an old oven

Curtis Stone ("Top Chef Masters," "The Celebrity Apprentice) told INSIDER about the time he had to
evacuate his restaurant, the Bluebird in London, after the kitchen started filling up with black smoke:
"They had a gorgeous wood fire oven that hadn’t been used in quite a while. I had got that old oven as
hot as I could and all of a sudden, the kitchen is filled with black smoke. I busted out the fire extinguisher
but the smoke gets thicker and denser. Finally, I ring the fire alarm and call the fire brigade. I head out to
the dining room and all the diners are chatting away, oblivious to the situation. 'Guys, get out of the
restaurant! Can’t you see the smoke!' I yell... the fire chief arrives and sees the problem then proceeds to
bash out that old, beautiful oven I was so excited to use right before my eyes."

2. Iron Chef Mashaharu Morimoto lost a live crab in his kitchen for four months

Chef Masaharu Morimoto ("Iron Chef," "Iron Chef America," owner of Morimoto restaurant empire) had
a critter incident in his restaurant that resolved itself many months later:

"I received a live Sawagani Crab packed in a container from Japan. I put it in one of the drawers in the
sushi bar, but the crab escaped and went missing. I thought it was gone and dead, but four or five months
later, surprisingly, it crawled out alive from underneath a fridge while I was cleaning!”

3. "Chopped" star Scott Conant scalded his leg with burning oil

Chef Scott Conant ("Chopped," owner of Impero Caffe in New York City), burned himself majorly while
cooking for a holiday party:

"One time I was doing a big holiday party at one of my old restaurants for Food and Wine magazine. I had
a huge pot of frying oil on the stove. Accidentally, I backed into it and the handle hooked onto my apron.
As I turned around, the whole pot spilled down my leg. I quickly pulled my pants off right there on the line
to stop the burning. That was painful and awkward. I still have the scars on my thigh."

4. "Top Chef" finalist Leah Cohen cut a tendon in her thumb with a butcher's knife

Chef Leah Cohen (Pig & Khao in New York City) underestimated a knife cut that turned out to be a major
injury:

"Once at Pig & Khao, I was breaking down a sirloin and trying to work super quickly. I accidentally cut my
thumb, had to go straight to the ER and get five stitches... A week later, my stitches needed to come out
but I thought it was odd that I couldn't bend my thumb. I didn't have time to go to the doctor so mom
took out the stitches. After two weeks, I knew something was really wrong with my thumb since it still
wouldn't bend. A specialist confirmed I had cut the tendon in my thumb and had to have surgery. I wore
a cast for five weeks and then had to do physical therapy for two months — all from that one cut."

5. A knife went through Seamore's co-owner Michel Chernow's hand

The worst kitchen accident Michael Chernow (co-owner of Seamore's in New York City) faced is not for
the squeamish.
"I was coring a pear with a paring knife. The pear was overripe and a little too soft. The knife slipped out
of the pear and went through my hand in the web between my thumb and pointer finger. I was rushed to
the hospital as we could not stop the bleeding."

6. Sander Lenselink has worked as a chef in the Netherlands for years. He sustained first-degree burns
on his face from a busy day of service. "It was a busy Friday afternoon and we had about 80 guests in
the restaurant. I made gnocchi and had prepared a huge pot of water and oil to cook them in, but
when I went to pour the water out, the pot slipped out of my hands and into the sink. All of that
boiling water shot up straight into my face. I remember watching it all unfold as if in slow motion."
Because it was so busy, Sander didn't take a break and continued to work until a colleague pulled him
aside. "Apparently, I had blisters all over my face. We cleaned the wounds and I went to the
emergency room, where I found out I had first- and second-degree burns. I came out of there covered
in bandages like the English Patient. I couldn't work for a week and a half, but I luckily don't have any
scars to show for it."

7. Joost Brouwer worked in a kitchen for years before he started his own catering company. The days
that he remembers the most are the ones when something went very wrong. "At one of the
restaurants I worked in, we cooked fast and improvised a lot—the same as in every kitchen—and
something would occasionally drop and end up on the floor. One night, I was sweeping the kitchen
with a broom and slipped on a mussel. My leg shot forward and my knee bumped into a small
workstation. I ended up with something called "jumper's knee," an inflammation where the kneecap
meets the shinbone. It's very unpleasant if your job is to stand on your feet all day."

8. Jordy Pottgens is a restaurant manager who experienced something quite gruesome when he was
throwing out glass. "We had a new machine that breaks up big pieces of glass like beer bottles into
smaller pieces. It's operated by hand and features a handle and a lid that keep the glass container
closed so it doesn't end up all over the place. To crush the glass, I held onto the handle and pushed it
down to break the glass, but something went wrong and the lid popped open again. My hand got
stuck between the lid and the handle, which amputated the tip of my ring finger and part of my middle
finger. Luckily, we were the first ones to use the machine so we got rid of it immediately. Several
investigations are underway by the insurance company, the occupational health and safety company,
and so on. But none of those things will bring my fingertip back, of course."

9. Samuel Levie is a personal chef who now runs a food PR company. During his years in the kitchen, he
witnessed several reckless chefs pull stunts that didn't end well. "When I was about 18 years old, there
was a chef in our kitchen who really loved to drink. One night, while he was making caramel and I was
busy with prep work, I was handed a spoonful of caramel. In the kitchen, they always say that nothing
is more important than tasting. So I tasted it, but it was incredibly hot—actually scorching—and
caramel is also very sticky. My skin was scalded from my gums to my nose. I walked around with burns
for three weeks in addition to an upper lip full of pus that tasted like caramel." He later moved on to
work in a restaurant with a chef who felt like he needed to prove himself, an added risk factor when
working in a kitchen. "One of the chefs always said that he could take croquettes out of the fryer with
his bare hands. On his last night in that kitchen, he wanted to show us that he could, so he put his
hands in it. I don't think there are many people who can truly stick their hands in hot oil without
 suffering some damage. It didn't look so good and this guy had to go straight home. He didn't stay for
a drink after the shift."

10. Chef Peter Ian recently had a cook working for him who chopped a centimeter (almost 0.4 inches) off
his finger. "The kid came up to me with only half his finger and said that he needed to see the doctor
because he had used the cutting machine. And yes, we found a beautiful, bloody fingertip in there.
After that, I had to show up for work seven days in a row because someone had to do those hours.
After a week, the boy was back with a square thumb." There are also plenty of people who take their
fingertip(s) to the hospital in a Tupperware container filled with ice in hopes that doctors can
somehow reattach it.

New Zealand kitchen operations & policies rules:

Food Standards: Australia New Zealand

Food Standards Australia New Zealand (FSANZ) is a statutory authority in the Australian Government
Health portfolio. FSANZ develops food standards for Australia and New Zealand.

The Code is enforced by state and territory departments, agencies and local councils in Australia; the
Ministry for Primary Industries in New Zealand and the Australian Department of Agriculture and Water
Resources for food imported into Australia. Read the list of agencies and departments responsible for
enforcement.

The New Zealand food safety system extends from "farm to fork". It covers all food and beverages for
human consumption, as well as pet foods, animal feed, and agricultural compounds and veterinary
medicines (ACVMs).

The Ministry for Primary Industries (MPI) aims to ensure that the health and safety risks from food are
negligible and that consumer health and wellbeing are protected. We also support access to export
markets.

MPI:

develops, regulates and implements food standards

provides official assurances and other certification for wine, animal, and plant food products for exporters
to governments in overseas markets

tightly controls the products that can be used in agriculture

responds to food safety incidents and suspected breaches of legislation.

Food safety legislation

Four Acts regulate the safety of food that's produced in New Zealand and is sold locally or to export
markets:

 Agricultural Compounds and Veterinary Medicines Act 1997

 Animal Products Act 1999
  Food Act 2014
 Wine Act 2003

Regulations under the Animal Products Act

Regulations under the Animal Products Act (APA) include a number of regulated control schemes (RCSs)
and regulations which cover processing, food safety hazards, and levies.

Besides RCSs, other regulations under the APA include:

 Animal Products Regulations 2000

 Animal Products (Exemptions and Inclusions) Order 2000
 Animal Products (Fees, Charges, and Levies) Regulations 2007
 Animal Products (Dairy) Regulations 2005
 Animal Products (Dairy Industry Fees, Charges, and Levies) Regulations 2015

Food Act 2014

The Food Act 2014 focuses on how food is produced – rather than on the premises where it is made.
Under the Act, businesses that have a higher food safety risk will operate under more stringent food safety
checks than those considered lower risk.

Maintaining high standards for food products

MPI develops the standards that food businesses must meet. This includes setting thresholds for
contaminants and residues, including those left by pesticides and veterinary medicines used in growing
plants and animals for food.

New Zealand works closely with Australia to develop joint food standards for food labelling and
composition through arrangements such as the Australia New Zealand Food Standards Code and the
Trans-Tasman Mutual Recognition Agreement.

MPI also works in the broader international setting to negotiate and develop food safety regulations and
requirements, and help secure access for New Zealand products to export markets.

Monitoring food safety

MPI audits and monitors New Zealand's food safety system and enforces food safety requirements. This
includes approving food businesses' plans for managing food safety. These identify any potential food
safety risks involved in making food, and set out operating procedures to minimise food hazards.

We run food monitoring programmes to make sure food produced here stays within safe limits for
chemical residues, contaminants or toxins.

MPI also monitors food imported into New Zealand. This includes:

 checking that food imports meet acceptable levels for microbiological pathogens and chemical
residues
 identifying any new food safety issues
 checking if food safety controls here and in exporting countries are adequate.
Food assurance and verification services

Verification and compliance

Evaluating and verifying that food businesses are meeting their food safety requirements is a core part of
the food safety system.

Most verification work is carried out by people or organisations, such as territorial authorities, formally
recognised as having sufficient competence and independence. MPI verifies that premises processing
meat, seafood and other animal products follow appropriate risk management and food safety
programmes.

MPI also investigates breaches of the Food Act and the Animal Products Act, and coordinates product
recalls for unsafe or unsuitable foods. MPI's chief executive can issue food recalls when needed, and make
statements warning the public of broader food safety risks.

Assurance and certification

Some governments require the New Zealand government to provide assurances that exported products
meet New Zealand standards, as well as any special standards or requirements negotiated with export
markets. This includes food safety, biosecurity and animal welfare requirements. MPI issues these
assurances.

Food control plans

A food control plan (FCP) sets out what steps a business making or selling higher-risk foods needs to take
to make safe food. You use it to identify risks and show how they're being managed. It means customers
will know your food is safe – and it can help you create a successful food business.

Get an export certificate

An export certificate provides an importing country with confirmation from the New Zealand Government
(MPI) that your product or commodity meets certain standards and requirements.

3. Common Accidents in commercial Kitchen

estaurant hazards include slipper and uneven floors, dangerous equipment, heavy lifting, crowded
workspaces, burns and food safety.

1. Slippery or Uneven Floors

Restaurant floors are often slick with oil or water, and in older kitchens the floors themselves may be
uneven. All of these things can lead to employees slipping or falling, which is extremely dangerous when
you're working with sharp blades and hot implements. You can install non-slip flooring materials and mats
to make the floors safer, and train your employees to clean the floors immediately after a spill. When they
need to transport large quantities of hot liquids or used oil, provide safe transport methods – pots or
sturdy buckets with well-fitting lids for the liquids, and carts to wheel them – rather than requiring
employees to carry them.
2. Dangerous Machinery and Equipment

Commercial kitchens are filled with equipment that's designed to cut, chop or sear foods, and they'll do
the same to an unwary line cook. The potential for accidents is huge, so it's important to train your staff
to use equipment safely. Make sure kitchen supervisors, who serve as role models for the other staff,
always observe the best practices when using kitchen equipment. Employees who use prep equipment
with blades, such as mandolines and motorized slicers, should ideally wear cut-resistant gloves that cover
their wrists and fit snugly.

3. Injuries from Heavy Lifting

Sprains and strains can result from heavy lifting in the kitchen, and that leads to injuries. Make back belts
available to our employees on delivery or inventory days, to help reduce the risks.

4. Crowded Workspace Risks

A cramped and crowded work area increases the risk of injury or accidents from all sources. Always make
sure that walkways are clear and surfaces are clutter-free. Empty boxes and containers should be removed
as soon as possible, and you should try to organize the work flow to space your cooks evenly throughout
the kitchen.

5. Burn

Restaurant kitchens are packed with hot surfaces, hot liquids and oils, and hot foods that spatter their
surrounding area. Long-sleeved chef jackets are the industry standard for a reason, and cooks in high-
splatter areas should wear bib aprons as well. Be sure your cooks have safe work habits, and plenty of hot
pads, side towels or heatproof gloves for handling hot pans.

6. Chemicals

Chemicals, in the form of cleaning supplies and sanitizers, present another hazard. Your supplier will
provide data safety sheets for all of your chemicals, and will usually offer periodic training for your staff
as well. You’re in-kitchen first aid kit should include everything you need to treat burns and cuts, as well
as an eye-washing station in case your cooks are splashed with cleaning chemicals.

7. Food Safety Hazards

Food safety is another notable kitchen hazard, one that poses a risk to your customers and – in a worst-
case scenario – to your business itself, cross-contamination between high-risk and low-risk foods is a
common danger, often caused by using the same equipment or prep surfaces without cleaning and
disinfecting them between tasks. Improper thawing of frozen foods, or improper storage and reheating
of prepared foods, are also common mistakes. Hot foods should always be held at a temperature of 140
degrees Fahrenheit or higher, and cold foods at 40 degrees or lower, to limit bacterial growth.

8. Manual handling

Many activities in the hospitality industry involve manual handling: lifting and handling full pots and pans
and dishwasher trays; carrying piles of plates; bending into deep fryers to clean them; and vacuuming.
Injuries may happen as a result of only one serious incident, but more often they are a result of stress and
strain over a long period. A major source of back pain can be lifting and carrying heavy items, while forceful
or repetitive activities and poor posture are linked to upper limb injuries.

9. Electrical Hazards

There are many electrical hazards in commercial restaurant kitchens because of the variety of electrical
appliances in use. Young workers may be exposed to electrocution, shock, or death from unsafe work
practices, faulty electrical equipment or wiring, or use of damaged receptacles and connectors.

10. Cuts from Kitchen Equipment

We’ve all done it at one point or another: you’re chopping a bunch of spinach or parsley and the knife
slices right into your hand. Most seasoned chefs have suffered a scrape or two, but in some cases there
have been serious lacerations or even amputated fingers. Let’s face it, knives and other sharp objects like
graters and even bladed food processors can be extremely dangerous. It’s important that kitchen staff are
trained to use knives properly and also make sure they return them to their proper place when they are
done using them. Never leave a knife lying around on a countertop or in a pan where it could fall on
someone’s foot; make sure all knives and sharp cooking utensils are stored in safe spots.