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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
combustible 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 just 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 injuries 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 lookout 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 burned 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 particularly
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.
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