Commercial catering environments are notoriously dangerous places to work, so by law, kitchen safety must be carefully considered.
Whilst there are obvious dangers such as sharp knives, hot ovens and boiling pans, there are also the risks of accidental spillages leading to potentially serious slipping hazards.
The sheer amount of traffic passing through can easily cause pots to be knocked or a trip to occur if things are not stored appropriately after use.
First Aid
Always keep a full first aid kit handy and located at strategic points around the kitchen to ensure that you are fully prepared for any potential accidents. A fully qualified first-aider should always be on shift to deal with any injuries that may occur. Store your first aid kit in a cool, dry place and include:
- Small, medium and large sterile gauze dressings
- Plasters in a variety of shapes and sizes
- Disposable sterile gloves
- Sterile eye dressings
- Rolled crepe bandages
- Triangular bandages
- Safety pins
- Scissors
- Tweezers
- Digital thermometer
- Medical tape
- Alcohol-free cleaning wipes
- Spray or cream to treat bites or stings
- Topical cream e.g. hydrocortisone for localised rashes
- Antiseptic cream
- Antihistamine tablets or syrup
- Cough medicine
- Distilled water for cleaning wounds or for use as an eye bath
- Painkillers e.g. Paracetamol or Ibuprofen
- First aid manual or instruction booklet
Check your first aid kit regularly to ensure that it is fully stocked and that all contents are in date and are still sterile i.e. have not been opened or ripped. Any first-aider should always ask the patient if they have any allergies before treating any illness or injury. It is quite common to find that people are allergic to Paracetamol or plasters etc.
You may also wish to include some other items which may prove essential in certain situations such as:
- An emergency foil blanket
- A fingerstall to protect an injured finger whilst still being capable of continuing with work tasks
Logging Injuries
Keep an accident book and record any injuries or illnesses due to the work environment. Either the first-aider or the shift manager should fill out the date and time of the accident, the events that led to the accident, the injuries sustained and the treatment or course of action that was taken.
Other precautions that should be taken in a restaurant or commercial kitchen to avoid accidents occurring are the use of ‘Wet Floor’ signs. If a spillage has occurred the area should be cleaned immediately and a ‘Wet Floor’ sign placed on that spot. This informs other staff members to take extra care when walking in this area.
Preventative Measures
To maintain consistent kitchen safety, all restaurants should emphasise the need for cleanliness and tidiness to their employees. Not only does it make the kitchen more workable and efficient but also safer for the workers. Leaving rubbish, cardboard boxes, sweeping brushes or mops and buckets lying around creates a higher risk of trips and falls happening, also stay on top of hygiene and sanitisation issues connected to poor cleanliness and a lack of standard in-house maintenance.
The issue of kitchen safety also refers to the risk of fire. Poor standards of storage and cleanliness, not only in the main kitchen area but also of the catering equipment itself, create huge potential fire hazards, especially in a kitchen where heat and open flames are constantly present. Your restaurant will have been required to undergo a fire inspection to check that all necessary fire routes, fire doors, alarms, extinguishers and blankets are in place before being permitted to open. However, don't push this issue to the back of your mind after the inspection. Check equipment and alarms regularly and ensure all escape routes are clear and easily accessible. Carrying out routine fire drills will also ensure that all staff are aware of procedures and their duties regarding the safety of customers and each other.
A full range of safety equipment is available with products including safety signs and flooring and fire safety equipment.
Put in place correct measures and procedures for any eventuality. Where peoples health and potentially their lives are concerned a proactive stance is paramount.
For more information on the rules and regulations regarding health and safety within a professional catering environment, visit http://www.hse.gov.uk/catering/