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Workplace Safety Procedure

Safe work practices are generally written methods outlining

how to perform a task with minimum risk to people, equipment,
materials, environment, and processes. Safe job procedures are
designed to reduce the risk by minimizing potential exposure.

Process of developing safe working procedure or safe work

practice
 Determination of overall task
 Breaking down the task in its basic steps
 Identification of hazards associated with each step
 Determination of preventive measures for minimizing the risk
 Writing of the safe working procedure or safe work practice

SUBCATEGORIES
1. Accident prevention - the study of the prevention of industrial
accidents
2. Aerospace safety - the safety and security of aerospace
equipment and operators
3. Agricultural engineering & food - Engineering methods which
enhance food production
4. Disasters & accidents - Both natural disasters in addition to
meltdowns and explosions can severely impact society and
have consequences for engineering
5. Domestic safety - the study of the safety of the home and
family
6. Gas and dust control - The minimization of harmful airborne
particles
7. Hazards - threats to health and safety

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8. Health - Non-technical health topics such as exercise, longevity

and nutrition
9. Heat, humidity and air conditioning - The management and
control of temperature and relative humidity.
10. Laboratory safety - Methods which encourage safe practices
in laboratory settings.
11. Loss prevention - Attempts to prevent losses.
12. Medical conditions - Topics dealing with medical conditions
and ailments such as arthritis, cancer and epilepsy.
13. Medical services - Practical medical services such as X-rays,
prosthetics and sensory aids.
14. Medical treatment - Treatments encountered in a medical
setting such as cardiology, surgery, and noninvasive treatment.
15. Mine safety - Safety practices in mine settings.
16. Noise hazards - Topics which deal with sounds that reach
dangerous levels.
17. Occupational health - The identification and prevention of
workplace dangers
18. Pharmaceutical engineering - The design and engineering of
pharmaceutical drugs.
19. Process safety - The prevention of fires, explosives or
otherwise dangerous materials in a facilities setting.
20. Product safety - the safety of produced products
21. Risk assessment - The process of evaluating potential
dangers.
22. Safety devices - devices that protect human health and well-
being or the stability of mechanical or electronic systems
23. Security - Measures to ensure the safety of various places,
peoples and things

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Kitchen Accidents and

Their Causes

CUTS
This is an opening or tear on the skin from a sharp object
like knife, broken bottle or sharp rugged metal. Wash with water
and antiseptic, bandage it. See a doctor for deep cuts.

BURNS
An injury on the skin caused by dry heat from hot pot, hot
plate, hot iron etc. Place under running water, bathe with
melted and cooled lard, see a doctor.

SCALDS
Injury on the skin from wet or moist heat. e.g. hot heat
vapour, hot water, oil etc. Treat as for burns.

FALLS
Caused by slippery floor that is wet, stepping on fruit peel
left carelessly on the floor, wearing high heel shoes etc. all
leading to a sprain or dislocation of the foot, leg bones or any
part of the body. Care: (i) Elevate the swollen part, and ice
compress (ii) Massage the sprain with balm

ELECTRIC SHOCK
Electric shock obtained by managing faulty electric
appliance, operating electronic devices with wet hands etc.
Care: (i) Loose tight clothes and keep him calm (ii) Get medical
help

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FAINTING/SUFFOCATION
A child covering his head with a nylon bag left carelessly
in the kitchen is in danger of suffocation. Care: Loose tight
clothes and fan him or her to recover.

FOREIGN BODY IN THE EYE

Flying objects, hot splash or peppery hand could be
mistakenly introduced into the eye. Care: (i) Pull down lower
eyelid and remove item with wet cottonwood (ii) Pull upper
eyelid down over lower eyelid (iii) Open eye into a clean bowl of
water.

ACCIDENTAL POISONING
Drinking kerosene in place of water etc. Care: Drink two
table spoons of palm oil or coconut water, see a doctor.

Causes of Kitchen Accidents Distraction

1 When you are not concentrating on the task at hand.

2 Excessive haste: Too much hurry can cause one to miss a
step or knock off a hot object and lead to accident in the
kitchen.
3 Failure to apply safety rule e.g. removing hot pot with the
bare hands from fire, managing faulty electrical appliances
instead of repairing them etc.
4 Leaving spilled liquids, banana and other peels on the floor,
causing surface to be slippery.
5 Not arranging the kitchen properly can lead to kitchen
accidents.
6 Not putting on the correct work shoes and clothes.
7 Improper ventilation, can cause suffocation.
8 Improper and insufficient lightening in the kitchen.
9 Allowing very little children in the kitchen
10 Not using correct equipment and tools for different tasks.
Loose or missing tiles and worn carpets.

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Kitchen Tools
and Equipment

MEASURING TOOLS

Mass Scale – use to measure the mass

of an ingredient; can be operated manually or
digitally.

Instant-read Thermometer – is used to

measure the temperature of food to know if it
has been cooked properly or being stored at
the right temperature.

Measuring Cups – use to measure wet

and dry ingredients.

Measuring Spoons – are used to hold

specific amounts of dry and wet ingredients;
varying in sizes from a dash to 1 tablespoon
or 15ml.

STRAINERS

Strainer – is used to separate liquid

from solid ingredients, sift fine grains, remove
lumps, and rinse food.

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Colander– a bowl-shaped strainer with

holes. It used to drain food such as pasta.

Drum Sieve or Tamis – it is shaped

somewhat like a snare drum, with a low-
walled cylindrical frame, made of metal or
wood that supports a disc of fine metal, nylon
or cheesecloth mesh.

Cheesecloth – is loosely woven gauze-

like cotton cloth used primarily in cheese
making. It is used as straining cloth.

Chinois (shin-wahs)– conical sieve

with an extremely fine mesh. It is usually used
to strain custards, purees, soups, and sauces,
making them very smooth; used also for
sifting powdered sugar.

Food Mill – it is used to grind, mash,

puree, and sieve soft food.

COOKWARES

Stockpot– is a cylindrical, deep, heavy-

bottomed, straight-sided pot for preparing, cooking,
and storing stocks, soups, and stews.

Saucepan – it is a medium-deep pot with a

flat bottom, commonly used to make sauces and
gravies.

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Casserole – it’s an oval, four-sided or round

dish or pan made of stainless steel, ceramic, or
glass where food may be cooked and served.

Roasting Pan – it is a large rectangular pan,

often with a lid and a meat rack. It’s used to roast
meat and fish.

Nonstick Pan – is coated with materials that

prevent food from sticking to the surface while
cooking or frying.

Baking Sheet – is a rectangular shape

shallow metal pan used to bake bread and pastries.

Cake Pan – is a metal or glass(heat-proof)

pan usually of different sizes, shapes, and designs
used to bake cakes.

Cast-iron Skillet – is a heavy, thick-

bottomed frying pan used when steady and even
heat is needed in cooking.

Wok or Carajay – is often for stir-frying,

steaming, pan frying, deep frying, poaching, boiling,
braising, searing, making soup, smoking and
roasting nuts.

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COOKING UTENSILS THAT EVERY KITCHEN NEEDS

KITCHEN TOOLS

Baster – is used to moisten the surface of

meat with pan drippings, sauces, or butter.

Bottle & Can Opener – used to open a food

tin, preferably with a smooth operation, and
comfortably grip and turning knob.

Cutting or Chopping Board – is a durable

board on which food may be cut and chopped.

Dredger/Shaker – is a container with holes

that is used to hold flour, herbs, salt, pepper and
other same ingredients that are sprinkled on foods
that are being prepared.

Emery Boards and Sharpening Steel –

used to sharpen knives.

Flipper – is used to flip or turn and lift

pancakes, fillets, patties, and other kinds of food
while frying and grilling.

Funnels – is used to pour without spillage

liquid or small-grained ingredients into containers
with small openings.

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Garlic Press – is used to crash garlic cloves

efficiently by forcing them through a grid of small
holes.

Grater – is used to grate, shred, and slice

food such as carrots, cabbage, and cheese.

Handy Poultry and Roasting Tools make

easier it easier to lift a hot roasted poultry form the
roaster to the serving platter, without it falling apart.

Kitchen Shears – are used for cutting ,

snipping, and cracking nuts.

Pasta Spoon or Server – used to transfer a

little or much cooked pasta to a plate/container
without a mess.

Potato Masher – is used for mashing cooked

potatoes, turnips, carrots or other soft cooked
vegetables.

Peeler – used to peel off or remove skin of

fruits and vegetables.

Scraper - used to blend or scrape food from

the bowl or pan

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Spatula – is a broad, flat, flexible scraper

with unsharpened edges used for spreading and
smoothing icings on cakes, mixing ingredients,
lifting and flipping and scraping bowls.

Tongs – are used to lift, turn, and transfer

food.

Two-tine Fork – used to hold meats while

slicing, and to turn solid pieces of meat while
browning.

Whisk or Wire Whip – consists of loops of

stainless steel wire fastened to a handle. It used to
beat, fold, blend, and whip ingredients.

KITCHEN EQUIPMENT

Refrigerator and Freezer – are used to keep

food fresh, prevent food spoilage, and inhibit the
growth of bacteria.

Oven – is a thermally insulated chamber used

for baking and cooking. It can be electric oven, gas
oven, or a microwave oven.

Stove – stoves rely on the application of direct

heat for the cooking process.

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Range – refers to the combination of stovetop

and oven into one kitchen equipment.

Steamer – generally used for steaming food

like siopao, siomai, and fish.

Turbo Broiler – used for broiling and

roasting.

Blender – used to grate, grind, stir, blend,

mix, whip puree and liquefy different kinds of food.

Mixer– used for beating, folding, and whipping

ingredients.

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Kitchen Safety

Proper Ways on Handling Sharp Knives

1. A Sharp Knife is a safer knife
2. Choose the right knife for the job
3. Clean your knives thoroughly and frequently
4. Store your knives correctly
5. Practice proper knife holding and cutting techniques
6. Pay attention.

BASIC RULES OF KITCHEN SAFETY

 Store knives in a wooden block or in a drawer. Make sure

the knives are out of the reach of children. Follow these knife
safety tips to prevent injury.

 Never cook in loose clothes and keep long hair tied

back. You don’t want anything accidentally catching fire (not to
mention hair ending up in the food!).

 Never cook while wearing dangling jewelry. A bracelet can

get tangled around pot handles.

 Keep potholders nearby and use them! Be careful not to

leave them near an open flame.

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 Turn pot handles away from the front of the stove. Children
can’t grab them, and adults can’t bump into them if they’re out
of the way.

 Don’t let temperature-sensitive foods sit out in the

kitchen. Raw meat, fish, and certain dairy products can spoil
quickly, so refrigerate or freeze them right away.

 Wipe up spills immediately. Keep the floor dry so that no one

slips and falls.

 Separate raw meat and poultry from other items whenever

you use or store them. This precaution avoids cross-
contamination of harmful bacteria from one food to another.

 Wash your hands before handling food and after handling

meat or poultry. Hands can be a virtual freight train of
bacteria.

 Get a fire extinguisher for your kitchen. This device may not
do much for your cherries jubilee, but it can avert a disaster.
You should do your best to prevent a kitchen fire, but
sometimes it’s out of your hands. So, make sure you know how
to use the extinguisher before a fire breaks out. You can’t waste
any time reading the directions amidst the flames.

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