The website has the complete lesson note for all the subjects in secondary school but this piece showcases the SS1 Catering Craft Practices Lesson Note on Safety Procedures in Catering. You can use the website search button to filter out the subject of interest to you.
CLICK HERE to download the complete Document: DOWNLOAD HERE
TOPIC: SAFETY PROCEDURES IN CATERING
- Sub Topic 1: Meaning, types, and causes of accidents in kitchen.
- Sub Topic 2: Prevention and remedy of kitchen accidents.
Sub Topic1: Meaning, types, and causes of accidents in the kitchen
MEANING OF ACCIDENT: Accidents are unexpected circumstantial happening resulting into pains and discomforts in the body. Many accidents are avoidable if necessary precautions are taken.
TYPES OF ACCIDENTS
There are basically five types of accidents that can occur in a catering establishment which are:
- Human error or mistakes.
- Fire accidents
- Electrical installation accidents
- Mechanical operated equipment accidents
- Architectural design accidents.
CAUSES OF ACCIDENT
Causes of the accident are:
- spilling on liquid on the floor, slippery surfaces, stepping into the liquid spill without consciousness,
- carless disposal of broken items,
- absentee cooking,
- Cooking and not attending to it while on fire.
- lack of care during the emptying and cleaning of fryers
- not switching off electrical appliances after use;
- draining oil when hot;
- Not adhering and following instructions;
- Missing tiles on the kitchen;
- Missing ones steps and putting leg in a wrong place;
- Place sharp objects carelessly;
- Carelessness with cooking gas;
- Not observing safety rules while in kitchen;
- Opening cans and bottle with teeth.
EVALUATION
- Define kitchen accident
- What are the implications of accidents
- State four (4) types of accident
Sub-Topic 2: Prevention and Remedy of Kitchen Accidents
In preventions and remedy for accidents, there are five steps to take and probably write it and place at the kitchen. These include placing it in a notice form.
- Look for hazardous things that could cause harm
- Decide who might be harmed and how
- Evaluate the risks and decide whether the existing precaution are adequate or whether more should be done
- Write down your findings, so you have a record that you can check back against.
- Regularly review your assessment, and revise it if necessary.
In the kitchen the under-listed are necessary to prevent and give remedy to accidents:
- a) Squat to carry heavy object instead of bending or stooping to carry it to avoid sprain and waist pain;
- b) Electrical equipment must be given special attention to prevent shock and fire accidents;
- c) Use oven glove or dolly to carry out items in the hot oven to avoid burn, scald and pain;
- d) Form the habit of cleaning the floor, the moment there is spillage on it to avoid slips;
- e) Place utensils and equipment back to their place after use to reduce movement accident and walking into objects
Click on the Downloadable Button to get the FULL NOTE
