Chapter 9 Safety in the Kitchen 151 150 Part Two Culinary Fundamentals
Summary Points
•
The employer is responsible for creating
and maintaining a safe workplace. It is each
employee’s responsibility to practice safe
working habits.
• The professional cook’s uniform is designed
to promote personal safety.
• Kitchen injuries such as cuts, falls, and burns
are not uncommon. Employees must work
safely to prevent these injuries and know how
to respond to accidents when they occur.
•
Cooks use fire to prepare food every day.
Foodservice professionals must know how to
prevent fires and respond to a fire emergency.
• Emergency readiness plans serve as a
guide for actions to take in the event of
various emergencies that may disrupt a
foodservice operation.
In Review
1. Explain OSHA’s role in workplace safety.
2. Why is it important for employees to fill out
an incident report?
3. List three safety features of the traditional
chef jacket.
4. True or false. Open-heeled clogs can be
dangerous in the kitchen.
5. True or false. If your knife is falling, you
should try to catch it so the blade is not
damaged.
6. List five ways to prevent kitchen falls.
7. In the event of a burn, place the affected
area in _____ water immediately.
8. Describe how to care for a person experi-
encing symptoms of heat exhaustion.
9. List the three ingredients necessary to
produce fire.
10. What are the four steps of the PASS tech-
nique for using a fire extinguisher?
11. List four elements that an emergency readi-
ness plan should address.
Reinforce learning
a hurricane. Select an emergency and write
a readiness plan for a fictional foodservice
operation. Be sure to include a brief descrip-
tion of the operation (for example, “fast-food
restaurant”).
13. Math. Use the graph below to answer the
following questions: How many injuries were
logged in June? Is the number of injuries
trending up or down?
14. Speaking. Tom, the kitchen supervisor, is
convinced he trains his employees well in
all areas of safety regarding use of kitchen
chemicals. This training consists of a rigorous
full-day in-service for each employee at the
beginning of employment. Tom does not
believe any further training is necessary.
Prepare and present an argument either
supporting or refuting Tom’s opinion. Support
your position using credible sources.
15. Writing. Write a brief paper summarizing the
history of OSHA, important milestones, who is
covered under this law, and any new initiatives.
16. Math. Search online to learn the average
annual employment and the incidence rate of
nonfatal occupational injuries and illnesses
for food services and drinking places. If the
average cost is $22,417 for these types of
injuries, calculate the estimated total cost of
nonfatal injuries and illnesses for employees
of food services and drinking places.
17. CTE Career Readiness Practice. Act as
a responsible and contributing citizen and
employee. Locate the instructional video
on either the American Heart Association
or the American Red Cross websites and
learn how to perform Hands-Only CPR in the
event of an emergency.
18. CTE Career Readiness Practice. Suppose
you work in a commercial kitchen. Safe
actions are important to prevent employee
injuries. In an effort to promote employee
safety and health, the company strictly
follows a random drug testing policy. One of
your coworkers often bragged to you about
his off-hours alcohol and drug use—the
effects of which showed in his near-accident
recently. You question whether his actions
were responsible, especially in light of the
type of work and equipment used on the
job. You go about your work without saying
anything to anyone. After your coworker
misses three days of work, you ask your
boss about him. All that your boss reveals is
“he won’t be back.” You wonder if he failed
his drug test. Then you begin to ask your-
self, “Did I act responsibly in this situation by
not talking to my boss about my coworker’s
behavior? Were my coworkers in danger
because of these actions? How should I
handle such situations in the future? What
is the responsible way to behave in such
situations?”
Critical Thinking
19. Debate. Form small groups and debate
the following topic: A foodservice employee
shares equal responsibility with the employer
for workplace safety.
20. Identify. You observe another employee’s
workplace accident. The employee does not
want to report the accident because it is his
or her third this month. Should you report
the accident to your supervisor? What are
the potential consequences of your action or
inaction?
21. Evaluate. A fire in the broiler has set off
the fire suppression system in the hood
and appears to have extinguished the fire.
The owner does not want to call 9-1-1 or
the health department because it will cause
a loss of business. Evaluate the owner’s
reasoning.
22. Assess. You are the catering manager
responsible for organizing an outdoor
catering event in August. Consider the inju-
ries to staff or guests that might occur. Make
a list of first aid supplies to have on hand
for each possible injury. What preventive
measures could you take to avoid as many
injuries as possible?
Technology
Research AEDs and write a procedure outlining
their use on a victim of cardiac arrest. Find out
if your school or place of work supplies an AED.
What is the policy regarding its use?
Teamwork
Form a small team to create a fire evacuation
plan. Select a leader and assign responsibilities
to each member. The team will need to locate
all fire exits, types and locations of fire extin-
guishers, alarm pulls, and hood fire suppression
system manual pull (if applicable). Use this infor-
mation to create and label a map of the kitchen.
Write a procedure for your plan. The leader is
responsible to coordinate the final report and
ensure it is complete and accurate.
Chef’s E-portfolio
Dress for Safety
Find a photo of a chef in uniform. Use callouts
to label the safety features of his or her uniform.
Upload the image to your e-portfolio. Ask your
instructor where to save your file. This could
be on the school’s network or a flash drive
of your own. Name your portfolio document
FirstnameLastname_Portfolio Ch#.docx (i.e.,
JohnSmith_PortfolioCh09.docx).
College
and Career
Readiness
Common Core
12. Writing. Many different types
of emergencies can affect a
foodservice operation’s ability
to function. Emergencies can
range from a brief interrup-
tion in power to flooding from
Sept
Work Injuries Year-to-Date 20XX
0
1
2
3
4
5
6
7
8
Month
Number
of
injuries
Feb Mar Apr May June July Aug Jan
Enhances and Extends Learning Enhances and Extends Learning
Link to the text’s Companion Website at
www.g-wlearning.com/culinaryarts/
to
reinforce learning of the chapter material.
Online Resources
For college and career
readiness, these activities link
chapter content to various
academic areas such as writing,
reading, speaking, listening,
and math, as well as CTE
Career Readiness Practice.
Activities encourage a collaborative experience
to help you learn to interact with others in a
productive manner.
Questions challenge you to use
higher-level critical thinking skills
when reviewing chapter concepts.
Apply technology to chapter content or
explore new technologies related to content.
Build your e-portfolio for use when
exploring volunteer, education and
training, or career opportunities.
Common Core
Teamwork
Critical Thinking
Technology
Chef’s E-portfolio