Safety is always first. Do you always apply this saying in properly using and maintaining kitchen tools and equipment? Why? Explain your answer.
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Safety is always first. Do you always apply this saying in properly using and maintaining kitchen tools and equipment? Why?
Answer:
The most important concept to remember is that you are responsible for your own safety and the safety of others. Most safety practices are common sense. Unfortunately, they can be forgotten or overlooked unless you make safe practices a habit or an instinct.Over 90% of all accidents are preventable, and three basic rules of kitchen safety, if enforced, will significantly reduce the likelihood of kitchen mishaps.
Do not run: People who rush around in the kitchen tend to take chances that increase the likelihood of an accident.
Keep your mind on your work: People who let their attention wander are a hazard to themselves and others around them. Lack of interest, personal problems, and distraction by others can all lead to serious accidents in the kitchen.
Observe all the rules for operating kitchen equipment. Never operate kitchen equipment until instructed in the correct procedures.
In a commercial kitchen, safety is everyone’s job. It is a responsibility that must be accepted throughout the working day. As stated many times before, accidents are caused — they do not just happen. They are the result of not knowing the proper way to do a task, carelessly performing an operation or job, or not being consciously aware during the performance of a task. It is wise to remember that careless workers not only jeopardize their own health and well-being, but also jeopardize those around them.
Cooking is considered a fairly safe occupation, but hazards certainly do exist, not only in food preparation but in other related tasks as well. The most common accidents in the kitchen are cuts, burns, falls, and strains. All of these accidents happen when extreme carelessness or general horseplay is present. Carelessness and horseplay can be neither justified nor allowed in the commercial kitchen.
Explanation: