First Aid and Accident Prevention Flashcards
Identify THREE details that must be included on an accident form.
- gender
- time
- date
- place
- type of accident
- treatment given
- supervisor
- witness
List THREE types of accidents that occur in a catering kitchen.
- cuts
- burns
- scalds
- falls
- trips
- slips
- electrical shocks
- incorrect lifting of heavy objects
Explain how accidents can be prevented in a catering kitchen.
- floors in good repair
- warning notices on wet floor
- guards on machinery
- extra care cleaning machinery
- one person to a machine
- dry cloths to handle hot dishes
- lift heavy items correctly
- never place knives in the sink
- don’t overload sockets
- don’t have trailing wires
- don’t handle electrical equipment with wet hands
How would you treat a cut from a sharp knife?
- wash
- dry
- apply a BLUE waterproof plaster
- If it still bleeds apply pressure.
A member of the kitchen brigade has a hot fat burn on their hand. Describe how you would treat the burn.
- Place burn under water/immerse in cold water
- Keep there for 10 minutes
- if serious cover with a dressing
- apply cling film to prevent infection setting in.
Identify THREE ways that accidents involving FLOORS can be prevented.
- Mop up spills immediately
- Keep floors grease free.
- Do not leave equipment in pathways used in the kitchen.
Identify THREE ways that accidents involving KNIVES can be prevented.
- Use the right sized knife for the food you are cutting.
- Keep handles clean and grease free.
- Keep knives sharp - blunt knives need too much pressure.
- Do not put knives in the washing up bowl or sink.
- Do not try to catch a falling knife.
Identify THREE ways that accidents involving ELECTRICAL EQUIPMENT can be prevented.
- Check machinery is in good working order.
- Check electrical wires are not frayed or worn.
- Do not handle electrical equipment with wet hands.
- Check safety notices
- Assemble equipment correctly and use safety guards.
Identify THREE ways that accidents involving SAUCEPANS can be prevented.
- Indicate hot handles by sprinkling flour on them.
- Take care when moving or lifting heavy pans.
- Use oven gloves or oven cloths.
- Turn pan handles towards the back of the cooker.
- Do not use wet cloths for hot pans.
Identify THREE ways that accidents involving FRYERS can be prevented.
- Do not fill above the fat level indicated (usually half full).
- Do not put wet foods into the fryer as it will spit.
- Lower food carefully into the fryer to avoid splashing
- Change fat regularly
- Use a good quality oil
- Use a spider to remove food from the fryer
- Use a thermostatic controlled fryer to avoid it catching on fire.
Identify THREE ways that accidents involving STORING EQUIPMENT can be prevented.
- Store all equipment safely e.g. knives in a knife block
- Unplug electrical equipment when not in use
- Replace safety guards on electrical equipment
- Never stack equipment
Identify THREE ways that accidents involving FIRES can be prevented.
- Do not have flames larger than the size of the pan.
- Do not leave cloths or oven gloves over cookers
- Time the cooking of foods accurately
- Take special care when cooking in fat - it can spit and set alight
- Have fire blankets and fire extinguishers to hand
- Have clear fire procedures and everyone is familiar with them.
Identify THREE ways that accidents involving CLOTHING can be prevented.
- Wear appropriate clothing in the kitchen
- Wear non-slip shoes or clogs
- Do not wear jewellery that can become trapped in machinery
- Tie long hair back. Cover with a hat.
Identify THREE ways that accidents involving CLEANING can be prevented.
- Keep cleaning materials and equipment away from food areas.
- Use the right cleaning materials for the task.
- Do not mix cleaning chemicals.
- Use cleaning materials at the right strength
- Store cleaning materials and equipment carefully
- Always read the instructions and warning labels before using chemicals for the first time.
