SS1 First Term Catering Practice Lesson Note – Safety Procedures in Catering

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WEEK Eight (8):    

TOPIC: Safety Procedures in catering

Sub Topic1: 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 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:

1. Human error or mistakes.
2. Fire accidents
3. Electrical installation accidents
4. Mechanical operated equipment’s accidents
5. Architectural design accidents.

CAUSES OF ACCIDENT

Causes of 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.

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