136 Unit Two Culinary Fundamentals Copyright Goodheart-Willcox Co., Inc. health poster and maintain a yearly log of work-related injury and illness. Every professional kitchen has safety policies and procedures. Before you begin work, you should be familiar with the safety policies and procedures of the kitchen. These policies and procedures are usually shared with new employees during an orientation session. Periodically, ongoing employees are given a review of procedures for safety, sani- tation, and hazardous materials. Pay close attention during safety training because you will be held responsible for all safety infor- mation presented. Records of employees’ attendance at these and other training sessions are kept in their files along with any certifications. When an accident or injury occurs, a supervisor must be informed. The super- visor will ask the injured employee and any witnesses to fill out an incident report form. Forms should be completed accurately and promptly. The employer keeps these forms on file permanently for future reference. The forms can be used to trend injuries in the workplace. Employers use the report to identify the problem and prevent it from happening again. Reports should also be created and filed for accidents involving customers. The employer is not the only party responsible for safety. Foodservice employees must also take an active role in workplace safety. Safety begins by • understanding everyday dangers in the kitchen. • taking steps to prevent accidents. • knowing what to do in the event of an accident or emergency. • knowing who to contact in an emergency. Most importantly, safety requires every foodservice employee to be alert and aware while at work. This is the first step to preventing accidents. Many accidents happen due to carelessness. Dress for Safety The chef uniform is a mark of profession- alism. However, the uniform also contrib- utes to working safely in the kitchen. The modern chef uniform is designed to provide maximum protection and comfort. The Chef Jacket and Pants The chef jacket is designed to protect the cook from burns. The long sleeves protect the arms from splatters of hot grease or the intense heat of a grill. The sleeves can be turned up when needed. If they hang too low, they could catch fire, drag in food, or get caught on machines. The traditional jacket is also double-breasted for a reason. When a cook stands in front of a hot stove or oven, the double layer protects the chest from the heat. The traditional jacket is white. White reflects heat, which helps keep the cook cool. Professional cooks and chefs always wear long pants in the kitchen. Long pants protect the legs from burns. The traditional black and white checked pants also hide stains, 9-1. Ethics and Accountability According to Webster’s dictionary, accountability is an ethical obligation or willingness to accept responsibility for your actions. Everyone is responsible for their actions, especially in how they treat others. Because the focus in the foodservice industry is serving others, accountability is an important employee trait. For instance, foodservice managers are accountable for the safety and well-being of employees and patrons of the establishment. Likewise, foodservice employees are responsible for treating customers well and also protecting their safety and security. Chef’s Ethics