Accidents

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7 Crazy Kitchen Accidents
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Chef's Blade Users

The kitchen is a minefield of accident, waiting to happen.

No mater how you slice it, the kitchen is a dangerous place. With knives, fire, and hot oil bouncing around, a restaurant’s kitchen is a minefield of accidents waiting to happen. I would say it’s safe to write, never trust a chef without burn marks along his arms. Kitchen accidents: They happen, they’re part of the business, and they make it dangerous. I few months ago, I asked Chef’s Blade members for their kitchen accident stories, and they came pouring in. A few common kitchen accident catalysts emerged: Next Page: Fryers>>

Common Types of Kitchen Hazards

By Robert N. Rossier
Fires. Especially if you're equipped with a gas stove or appliances, it's critical to keep combustible materials like food wrappers, towels, potholders and shirtsleeves away from the flames. Remember that accumulations of grease and fat around burners and other hot surfaces can also pose a fire hazard. If your kitchen is all -electric, don't think the lack of an open flame means you're safe. An electric burner can reach temperatures of more than 1,000 degrees Fahrenheit - hot enough to ignite many combustibl e materials even after the burner is shut off. Vent hoods represent another potential fire hazard, especially if the ductwork isn't cleaned periodically to remove accumulations of combustible grease and fat that inevitably occurs over time. Electrical. Right on the heels of fire hazards are the electrical systems and appliances. Faulty wiring - either in the building or in an appliance - can constitute an ignition source for a fire, but loose wiring, broken switches, and frayed electrical cords can be ju st as troublesome. Look for locations where broken receptacles, missing cover plates, missing GFCI (ground -fault circuit interrupter) receptacles and improper use of extension cords are likely to occur. Slips, trips, bumps and cuts. Roughly half of all inj uries to restaurant employees come from slips, trips, bumps and cuts, so keep a critical eye open for setups in your kitchen. While immediate cleanup of spills is probably the most important ingredient in preventing such accidents and injuries, be on the l ookout for more innocuous problems. Look for doors and drawers than can be left open, see how employees handle can lids and other sharp trash items, and identify places where loose items, electrical cords, or damaged carpets could trip up employees. Stairs pose another potential hazard, so note the condition of handrails, lighting and switches. Also important is the location and manner in which knives and other sharp instruments are cleaned and stored. Burns and scalds. There are plenty of ways to get burne d in the kitchen, so it's no surprise to learn that burns and scalds represent about 15 percent of worker injuries in restaurants. Look at the way hot pans, grease and food are handled in your kitchen. Some appliances and tools found in the kitchen are par ticularly troublesome in terms of burn and scald potential. Deep -fat fryers are notorious for burns, so look to see what goes on around them, noting that virtually any liquid spilled into a deep fat fryer will cause an eruption of boiling, splashing oil. Steamers are also notorious for burn and scald injuries. Look at the placement of steamers and other tools, the juxtaposition of ovens (stacked) that can be conducive to burns, and the location of other oft-used items in the vicinity of steam equipment. Hazmat. While we seldom think of a kitchen as a repository of hazardous materials, just look around and you're sure to find things that fall into that category. Such items include cleaning and sanitizing liquids, pesticides, oils and lubricants, to name a few . The Occupations Safety and Health Association (OSHA) requires employers to post or provide to workers Material Safety Data Sheets (MSDS), which is a manufacturer's statement detailing the potential hazards and proper methods of using a chemical or toxic substance. Violations of OSHA regulations can bring stiff fines. You should immediately create of checklist of hazardous substances in your restaurant and ensure that an MSDS is created for each of them, and that all employees who work with such

substances have access to and understand them. Danger in the air. Surprisingly, even the air we breathe in the kitchen can be a hazard. Improperly vented cooking equipment and gas appliances can result in buildup of highly toxic carbon monoxide. Dangerous fumes from other sources, including propane or natural gas, can be spread by the ventilation system, or can accumulate if inadequate ventilation is provided. Mechanical. The category of mechanical hazards includes everything from the use of stepladders to the height of shelving for heavy items, to the locations of doors, and access and procedures for mechanical repairs. As you conduct your survey, make note of any procedures of situations that could lead to an unsafe situation. The fbi report”f&b insurance report” s prcializingin nightclubs, bars and restaurants

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