- Fire (i.e. what to do if one happens)
-In the event you do catch fire, follow the Stop, Drop, Roll Principal. Don’t run if your clothing catches fire – stop where you are, drop to the ground, and roll,”
-In the case you do have a fire, have a fire extinguisher nearby, it can make the difference between an easy to clean up burned pan and a kitchen engulfed in flames. Be sure you know how to use it.
- Burns/Scalds (i.e. how to treat)
-Run cool tap water over the Burn
-Do not put ice or butter on the burned area as these it doesn’t help and can damage the skin tissue.
- Chemicals
-Store chemicals away from food storage and contact areas
-Don’t mix chemicals together
- Slips/Trips/Falls (i.e. how to prevent)
-Watch where you are walking as you might trip on somthing dropped
-Dont cook on wet floors
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- Cuts (i.e. how to prevent/how to treat)
-Use your knuckles as a buffer zone to protect your fingers
-Use a cutting board or flat surface
- Heavy Lifting (i.e. of a bag of flour)
-Keep your head up when handling the load. Look ahead, not down at the load, once it has been held securely.
-Do not lift with your back bended
- How to Prevent Food Poisoning
-Wash your hands thoroughly with soap and water (warm or cold) and dry them before handling food, after handling raw food – and after touching the bin, going to the toilet, blowing your nose or touching animals
-keep raw meat separate from other ingredients
- Waste Management
– After peeling vegetables or cracking egg shells, make sure to put them in the green waste bin and not the garbage.
-Use rags instead of paper towels, in the kitchen, reducing waste as they can be washed and reused.
- Personal Hygiene
-wear gloves if you have cuts/wounds
-Dont smoke or do anything unhygienic when handling food
Safety first- a visual guide
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