PREVENTING KITCHEN ACCIDENTS INCLUDING FIRE & ELECTRICAL SAFETY

FOOD PREPARATION AND SERVICE HAS MANY POTENTIAL DANGERS:
Kitchen accidents can be caused by:
• Creating unsafe conditions
• Ignoring hazards (picking up broken glass, not using safety devices)
• Not paying attention
• Unsafe practices

Types of accidents include:

Injury	Source
Cuts	Knives, cutters, slicers, choppers
Burns and scalds	Open flames, hot oils, steam, ovens
Electric shock	Appliances
Slips and falls	Slippery and cluttered floors
Itching, skin redness	Exposure to detergents, cleaning solutions
Coughing, shortness of breath	Flour, spices, additives

PREVENTING INJURIES FROM MACHINES AND EQUIPMENT:
• Make sure you understand how equipment works before you use it.
• Use all guards and safety devices on equipment. Keep slicer set on zero (blade closed) when not in use.
• Do not touch or remove food from any kind of equipment while it is running, not even with a spoon or spatula.
• Unplug electric equipment before disassembling or cleaning.
• Make sure the switch is off before plugging in equipment.
• Do not touch or handle electric equipment, including switches, if your hands are wet or if you are standing in water.
• Wear properly fitting clothing and tuck in apron strings to avoid getting them caught in machinery.
• Use equipment only for the purpose intended.
• Stack pots and other equipment properly on pot racks so that they are stable and not likely to fall.
• Use extreme caution when opening cooking equipment - steam needs to escape.

EVALUATE YOUR OPERATION:

Practice	Yes	No	Corrective Action
Employees are trained to avoid hazards.
All electrical equipment has Underwriter’s Lab (UL) seal.
We regularly inspect electrical cords for fraying or loose wiring.
On/off switches are accessible in emergencies.
We do not use extension cords.
Electrical switches and outlets are covered.
Our electrical connections are all grounded. They have a 3-prong or pigtail connection.
Hot pads and spatulas are available for equipment.
We use available protective gear (goggles, gloves).
We have racks or magnetic bars for knives.
Dishes and glasses are inspected for chips and cracks. Defective pieces are discarded.
We have the correct tools for opening boxes and cartons.
Knives and blades are kept sharp.

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POSSIBLE FIRE HAZARDS & HOW PROBLEMS CAN BE PREVENTED:
SMOKING
• Know where you can smoke.
• Use large, deep, non-tip ashtrays.
• Empty the ashtray into a metal container.
• Do not flick ashes into wastebaskets, beauty bark or the floor.

FAULTY or IMPROPERLY USED EQUIPMENT
• Check electrical cords to make sure they are not cracked or split.
• Check electrical outlets to make sure they are intact.
• Turn off equipment when not in use - double check at the end of the day.
• Minimize or eliminate the use of extension cords.
• Never run extension cords under carpets or where they may be stepped on.
• Never plug extension cords together.
• Before cleaning electrical equipment, make sure it is unplugged.
• If in doubt, ask someone in your operation responsible for electrical safety to check the equipment.
• Check the dryer lint screen between each load. Remove lint as needed.

CLUTTER or IMPROPERLY STORED FLAMMABLE MATERIALS
• Do not clutter exits or stairways with empty boxes or paper.
• Know where to store any flammable materials.

WHAT TO DO IF THERE IS A FIRE:
Sound the alarm
• Notify all co-workers.
• Leave the area.
• Make sure 911 has been called.

Evacuate
• Go to the assigned meeting place.
• Do not go back in the building until those in charge say it is safe.

Think “RACE”
• RESCUE anyone threatened by fire.
• ACTIVATE the ALARM.
• CONFINE the fire by closing doors to slow the spread of smoke and flame.
• EXTINGUISH the fire, but only if it is small and you know how to operate the fire extinguisher.

EVERYONE SHOULD KNOW:
• Two exits from the building.
• The location of fire alarms.
• How to use the fire alarm.
• Exact address of your location.
• The assigned meeting place (if you evacuate).

TYPES OF FIRE EXTINGUISHERS:

Type of Extinguisher	Use for
A	Paper, wood, fabric, trash
B	Gasoline, oil, grease
C	Computers, electrical equipment, circuit breakers
K	Vegetable oil
BC & ABC	Can be used on 2 or more different types of fire

The “K” type extinguisher is a new extinguisher. Vegetable-based frying oils cook at a higher temperature than animal fats. Once a fire starts in a deep fat fryer using a vegetable fat, it cannot be extinguished by traditional range hoods or by using a Class B extinguisher.

When using a fire extinguisher, remember to keep your back to the exit and the fire in front of you.

There are 4 basic steps to using a fire extinguisher:
• PULL – Pull the safety pin by grabbing the ring and twisting.
• AIM – Aim the hose at the base of the fire.
• SQUEEZE – Squeeze the handle.
• SWEEP – Sweep the hose from side to side while discharging the extinguisher.
• GET OUT – If the fire gets bigger, close the door to slow the spread of heat and smoke and evacuate.

LIST KEY INFORMATION FOR YOUR OPERATION:

Facility Name:
Facility Address:
Main Phone Number:
Facility Manager’s Phone Number:
Emergency Phone Numbers
Fire, Police:	911
Medical Emergency:	911
Assigned meeting place for evacuation:

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SAMPLE OPERATION INSPECTION:

Issue	Yes	No	Action Plan
We know where we can smoke
We use large, deep, non-tip ashtrays
We empty the ashtray into a metal container
We do not flick ashes into wastebaskets, beauty bark or the floor
Electrical cords are not cracked or split
Electrical outlets are intact
Equipment is turned off when not in use and we double check at the end of the day
We do not use extension cords
Before cleaning electrical equipment, we make sure it is unplugged
If we are in doubt, we ask someone in our operation responsible for electrical safety to check the equipment
We check the dryer lint screen between each load
Exits or stairways are not cluttered with empty boxes or paper
We know where to store any flammable materials

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© 2003 Food Services of America, Inc. All Rights Reserved