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7/29/2019 3.4 Safety at Work
1/21
under Academic Supervision of
Certificate / Diploma in Food Preparation
Kitchen & Cooking BasicsKitchen & Cooking BasicsKitchen
& Cooking Basics
3.4 Safety at Work3.4 Safety at Work
-
7/29/2019 3.4 Safety at Work
2/21
under Academic Supervision of
Session Objectives
Session ObjectivesSession Objectives
By the end of the session you will be able to
Identify the Importance of Safety List the Causes of Accidents
& Prevention
De-mystify Occupational Safety & Safe Food
Handling Procedures
-
7/29/2019 3.4 Safety at Work
3/21
under Academic Supervision of
-
7/29/2019 3.4 Safety at Work
4/21
under Academic Supervision of
Importance of SafetyImportance of SafetyImportance of Safety
Utmost Necessity
Positive image for the guests Proper functioning
Ease in operations Creating secure environment
-
7/29/2019 3.4 Safety at Work
5/21
under Academic Supervision of
Safety at WorkSafety at WorkSafety at Work
Causes Of Accidents
Haste Carelessness
Ignorance/Lack of knowledge
Unsafe methods /procedures of work
Avoiding safety uniforms and tools
-
7/29/2019 3.4 Safety at Work
6/21
under Academic Supervision of
-
7/29/2019 3.4 Safety at Work
7/21
under Academic Supervision of
Prevention of AccidentsPrevention of AccidentsPrevention of
Accidents
Dont make haste
Be careful Acquire knowledge of safety methods
Use sharp knives as blunt knives tend to slip &cause
cuts
Keep cutting edge of knife away from body
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7/29/2019 3.4 Safety at Work
8/21
under Academic Supervision of
Prevention of AccidentsPrevention of AccidentsPrevention of
Accidents
Dont put knives in sinks
Dont try to catch dropping knife let it fall Dont play with
knives
Keep knives in their stands or drawers Store heavier things at
bottom shelves lighter
things at upper shelves
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7/29/2019 3.4 Safety at Work
9/21
under Academic Supervision of
-
7/29/2019 3.4 Safety at Work
10/21
under Academic Supervision of
Prevention of AccidentsPrevention of AccidentsPrevention of
Accidents
Use correct posture for lifting goods from
ground Any spillage of food on floor should be cleaned
immediately
Wet floor must be marked boldly
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7/29/2019 3.4 Safety at Work
11/21
under Academic Supervision of
Prevention of AccidentsPrevention of AccidentsPrevention of
Accidents
Dont use wet duster to clean electrical
switches Keep fire extinguishers handy
Use right extinguisher for different fires
-
7/29/2019 3.4 Safety at Work
12/21
under Academic Supervision of
-
7/29/2019 3.4 Safety at Work
13/21
under Academic Supervision of
Occupational Safety &
Health Measures
Occupational Safety &Occupational Safety &
Health MeasuresHealth Measures Cuts
Use sharp knives & appropriate knives for useWhile cutting
keep cutting edge of knives away
from body
Keep handles of knives clean & free of grease
Dont try to catch falling knife
Use folded napkin while opening an oyster
-
7/29/2019 3.4 Safety at Work
14/21
under Academic Supervision of
Occupational SafetyOccupational SafetyOccupational Safety
Burns
Always wear cotton clothes in kitchens
Use gloves or thick dusters to handle hot utensils
/trays
Dont pour water over fire of oil in a fryer but cut
airsupply
Dont pour water in hot oil to cool oil or to check
heat of oil
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7/29/2019 3.4 Safety at Work
15/21
under Academic Supervision of
Occupational SafetyOccupational SafetyOccupational Safety
Falls
Walking on wet & slippery floor
Uneven broken floors
Carrying too bulky and heavy things
Walking on peels of vegetable and fruits
-
7/29/2019 3.4 Safety at Work
16/21
under Academic Supervision of
-
7/29/2019 3.4 Safety at Work
17/21
under Academic Supervision of
Ten Rules for Safe Food HandlingTen Rules for Safe Food
HandlingTen Rules for Safe Food Handling
1. Strict Personal Hygiene Of All Employees
Required2. Identify all potentially hazardous food items
on the menu, explain the safe methods to
handle them
3. Obtain Food And Other Supplies From
Reputable Suppliers
-
7/29/2019 3.4 Safety at Work
18/21
under Academic Supervision of
-
7/29/2019 3.4 Safety at Work
19/21
under Academic Supervision of
Ten Rules for Safe Food HandlingTen Rules for Safe Food
HandlingTen Rules for Safe Food Handling
4. Observe Strict Time - Temperature Controls ForPreventing
5. Cross contamination in storing and handling foodprepared in
advance
6. Avoid cross contamination of raw and rte foods fromhands,
equipments and utensils; Clean and sanitize
7. Cook or re-process foods to above the safe
minimumtemperatures
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7/29/2019 3.4 Safety at Work
20/21
under Academic Supervision of
Ten Rules for Safe Food HandlingTen Rules for Safe Food
HandlingTen Rules for Safe Food Handling
8. Keep hot foods hot and cold foods cold. Store
or hold foods at 60c or higher or at 4.4c orlower
9. Chill Cooked Food To 4.4c Within 04 Hrs Or
Lower
10. Reheat Foods To A Product Internal
Temperature Of At Least 73.9c For At Least15 Seconds Within Two
Hours
-
7/29/2019 3.4 Safety at Work
21/21
under Academic Supervision of
RecapRecapRecap
Now you are able to: -
Identify the Importance of Safety List the Causes of Accidents
& Prevention
De-mystify Occupational Safety & Safe Food
Handling Procedures
