The Basics of Kitchen Safety

The prime intent of this article is to analyse the safety rules and plans aimed to keep the employees safe from several kitchen hazards . Following safe work practices and taking simple precautions eliminates the risk of everyday accidents. The following measures have to be considered to overcome these risks :

• Cleaning of Floors : Always watch out for the spills as you go, it not only saves the time but also prevent the unwanted accidents. Oils and fats from the cooking containers almost guarantee a fall. Ensure placement of rubber mats and non slip materials to prevent from slipping & employees are advised to wear anti slip footwears too. Cleaning Sign boards to be placed which states "CAUTION WET FLOOR'' or " CLEANING IN PROGRESS'' to make the employees alert.
• Handling Equipment Properly : Giving proper training to the employees for using the equipment & always read the instructions from the manual that come along with the appliances & get clarity on how to use them. Be careful with the blades on blenders & food processors & keep small appliances away from water. Refer to the manual for cleaning of small parts of the equipments & blades attached like in Gravity slicer. 

• Safe Clothing & Safety shoes : Ensure the employees wear safe clothing & sleeves should not be long & flowy, rather folded properly. Also dont wear loose  & synthetic clothing which can melt onto the skin if catches fire. Safety shoes provides a complete care to the feet if any knife or heavy object falls on it  as the shoes have steel toe plate inside the rubber layer &  they also have a sturdy grip resistance to oil & water too.
• Learn to use Knives : This is of utmost importance as using knives is a mandate for each employee & learning how to use is an art & skill & should be treated respectfully. Knives should be sharp all the time & never use blunt knives that can slip & injure anytime. Providing proper training on different cuts holding with your non dominant hand, fingers curled under & always pay attention when doing so.
• Keeping First Aid : Make sure to maintain a well stocked first aid box at the Kitchen premises. There are cases of fingers got cut or hands get burnt through heavy steam or even employee may feel dowsy or headache , hence the first aid is a must.

• Maintain adequate distance while cooking : Employees should never be very close to the gas ranges as boiling away or stirring could lead to burns especially when the gravy or liquid tends to bubble up & hit directly on hands. While cooking always position the laddle or slotted spoon facing away from you. Moreover , the chef coats may catch fire if standing too close when the gas flames are high. 
• Know How of the Fire Extinguishers :This should be positioned at convenient place for it to be handy if needed and knowing which type of fire extinguisher to be used for which category of Fire is of major importance. Mentioned below are these categories :

1. Class A : Caused by combustible materials like wood, cloth , paper etc and extinguished by Water type Fire Extinguisher or foam type extinguisher.
2. Class B : Caused by flammable liquids like oil , paints & gasoline and extinguished by CO2 type extinguisher.
3. Class C : Caused by flammable gases like butane , hydrogen by CO2 type extinguisher.
4. Class D : Caused by combustible metals like aluminium , sodium and extinguished by Dry powder type extinguisher.
5. Class F : Caused by cooking oils & fats and extinguished by Wet Chemical type extinguisher.
6. Electrical Fire : Caused by electrical appliances through cables or short circuits and extinguished by Dry powder type extinguisher.