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How to Operate the Kitchen Safely —— Six Common Accidents in the Kitchen
Be injured by a fall

The life threat caused by falls is second only to traffic accidents, and there are more falls in the kitchen than other accidents, so we must pay special attention to them. Preventive measures taken are:

(1) It is required that the ground should always be clean and dry, and oil, soup and water should be wiped off immediately after being removed, especially in the operating area of the stove.

(2) The chef's work shoes should be non-slip, and should not wear thin shoes, a whore, high heels, slippers and sandals. Wear shoes barefoot and tie your shoelaces.

(3) The walking route in the kitchen should be clear, avoid crossing, and it is forbidden to run and jump in the kitchen. There must be no obstacles on the kitchen floor. If the bricks on the ground sidewalk are found to be loose, they should be repaired immediately.

(4) When taking things from a height, use a strong ladder and use it carefully.

spanner

Sprain is usually another cause of kitchen accidents, most of which are caused by handling overloaded items and incorrect handling methods. Preventive measures include:

Teaching employees how to handle things correctly is the most critical preventive measure. Employees are required to stand on their feet and keep their backs straight before carrying heavy objects. They are not allowed to bend forward or sideways. They should bend their knees when taking things from the ground. The center of gravity should be on the leg muscles, not the back muscles. In addition, don't overload heavy objects at one time, ask other employees for help or use trolleys.

electric?burn?injury

Electrical equipment in the kitchen is easy to cause accidents, and preventive measures are as follows:

(1) Ask an expert to check whether the equipment installation and power supply are in line with the kitchen operation. If it is safe or unsafe, it should be corrected immediately, and all electrical equipment must have a safe grounding wire.

(2) Train employees to learn the operation of the equipment and check the safety status of the equipment before use. For example, the wires on the street are firm, well insulated and not damaged and aging. If a fault is found in use, the power supply should be cut off immediately, and it is not allowed to be used with a fault.

incised wound

Cuts are mainly caused by improper use of knives and electrical equipment, and preventive measures are as follows:

(1) Use of cutting tools

The chef is required to remember the precautions when operating the cutter, use the cutter correctly and keep the anvil clean and not greasy at any time. When operating, don't compare your hands and feet with a knife, and don't point at people with a knife. Don't put the knife on the workbench when placing it, so as not to fall on your feet. Don't pick up the knife once you find it dropped. No playing with knives. When cleaning, it is required to clean the tool separately. Don't immerse the knife in a pool full of water. Cutters should be properly kept and cannot be placed at will.

(2) the use of electric equipment.

It is required to know the operation method of the equipment before using it. Be careful when using it. If a meat grinder is used, special stuffing must be used to push the food. When cleaning equipment, it is required to cut off the power supply before cleaning. Be careful when cleaning sharp parts. When wiping, the wiping cloth is folded to a certain thickness and wiped outward from the middle of the knife edge.

fire

Kitchen fire accidents are the most likely to happen, so pay special attention to them. Kitchen fires are mainly caused by oil, gas, electricity and other heat sources, and preventive measures are as follows:

(]) Use an oil pan.

(1) In the kitchen production, the use of oil pan should be cautious. When the oil pan is heated, workers are not allowed to leave, so as to avoid high-temperature ignition, and teach employees the safe treatment methods of oil pan fire.

(2) In the operation, it is necessary to prevent oil from overflowing, so as not to cause the heating equipment to catch fire. Always clean the equipment to prevent the oil accumulated on the equipment from catching fire. To prevent the sleeve scale of the exhaust hood from catching fire and entering the exhaust pipe in series, it will be difficult to control and cause fire.

(2) use gas.

(1) Employees who use gas equipment must understand the crown danger of gas. (2) If the gas stove is found to be leaking, it should be checked immediately, and then used after it is completely safe.

(3) When the gas fire suddenly goes out, close the valve to prevent the gas from leaking and causing an explosion during secondary ignition.

(4) Be sure to close the valve after work. Gas equipment must be strictly operated.

(3) Check the fire hazards regularly.

Electrical appliances and cigarette butts should not be underestimated, and they should be inspected regularly to eliminate fire hazards.

(4) Training on the equipment and use of fire fighting equipment.

The kitchen must be equipped with sufficient fire fighting equipment, and every kitchen employee should be trained to know the location and use of fire extinguishers.

scald

Most burns occur in the stove department. Preventive measures include:

(1) Employees are required to observe the operating rules when using any cooking equipment or gas lighting equipment.

(2) When using the oil pan or frying pan, it is forbidden to splash water, so as not to cause explosion and splash to burn the human body.

(3) When using the steamer or steamer, close the valve first, and then uncover the steamer.

(4) When the oven or oven is in use, direct contact with human body is strictly prohibited.

(5) Stir the food in the cooking pot with a long-handled spoon to prevent the marinade from overflowing and scalding.

(6) When the container is filled with hot oil or hot soup, it should be appropriate, and a pad cloth should be used when it is lifted, and others should be reminded not to collide.

(7) When it is not ready to be cleaned, it should be cooled before it is carried out, and the metal appliances placed near the heat source should be padded with cloth.

(8) It is forbidden to frolic on the stove and heat source, which will become the working rule.

Expansion: Emergency Measures for Kitchen Fire Safety

I. Purpose and basis

In order to organize rescue in time and effectively in case of emergency and minimize losses, this plan is formulated according to the Emergency Response Law of People's Republic of China (PRC) and the company's requirements, combined with the actual situation of the restaurant.

Second, the scope of application

This plan is applicable to staff canteen, kitchen and food warehouse.

Third, the basic situation

The staff canteen is divided into dining room, kitchen, canteen, private room and all the rooms inside.

Fourth, the discovery of fire.

Fires usually occur: smoke, smell, light and so on. Anyone who finds a fire in the restaurant area should take the following measures quickly:

(1) Quickly find out the location and nature of the fire (electrical appliances, oil fires, articles) and report to the restaurant manager;

(2) Quickly use nearby fire-fighting equipment to put out the fire and prevent the fire from spreading;

(3) When the local fire develops into the whole fire, according to the instruction of the supreme commander on site, dial the special telephone number 1 19 to inform the fire brigade to support the fire fighting;

(4) When reporting a fire, the specific location of the fire alarm, the fire situation and its own identity should be clearly stated, and the report should be rapid, accurate and clear.

Five, fire extinguishing methods and matters needing attention:

(1), save people first, then put out the fire.

(2) "Fire alarm is an order". No matter where the canteen staff find a fire, they should bravely and quickly use nearby fire-fighting equipment or fire-fighting items to put out the fire, and never escape from the fire.

(3) The members of the command group are not only the persons responsible for fire fighting, but also the on-site commanders. In the fire stage, employees should be quickly organized to put out the fire and control the fire;

(4) When putting out the fire, first turn off the exhaust fan, blower and air conditioner switch in the restaurant, cut off the fire source, cut off the power supply according to the fire, and close the fire door to prevent the fire from spreading;

(5) Use fire-fighting equipment correctly and put out the fire quickly and effectively. Fire extinguishers are generally used to extinguish fires, and high-pressure hoses are used to extinguish large fires. But remember, when the kitchen oil pan is on fire or electrical appliances are on fire, it is strictly forbidden to use water to extinguish the fire, so as to avoid the oil pan overflowing and spreading flames to expand the fire area or damage the electrical appliances;

(6) Employees must understand "three understandings and three skills". Three understandings (know what unsafe fire hazards are in production operations, know fire prevention measures, and know how to put out initial fires). The third meeting (can alarm, can use all kinds of fire fighting equipment, can put out the initial fire).

Six, evacuation methods and matters needing attention

(1) Evacuation time: The fire at the site is too big to control, which may endanger the safety of other people, so people should be evacuated.

(2) Evacuation mode: The fire is too big to control and may endanger the safety of all personnel, so all personnel should be evacuated.

(3) Issuance of evacuation instructions: The issuance of evacuation instructions is decided by the center manager or the top leader on site according to the fire development, and no one is allowed to issue evacuation instructions or evacuation alarm signals at will.

(4) Method of issuing evacuation instructions: the personnel on duty inform the evacuation team, and the evacuation staff verbally inform the dining guests to evacuate the restaurant.

(5) Restaurant evacuation: The restaurant manager is responsible for the overall coordination of evacuation; The staff is responsible for organizing the evacuation of the restaurant staff;

(6) Then evacuate materials: The keeper is responsible for using the nearest evacuation door to move important materials away from the fire.

(7) It is necessary to grasp the timing and mode of evacuation. Early evacuation is easy to affect, and late evacuation may cause losses;

(8) Evacuation must be conducted under unified command, organization and order to prevent chaos. The release of evacuation instructions must be decided by the on-site commander-in-chief or the top leader. No one is allowed to issue evacuation instructions at will. After receiving the evacuation instruction, the restaurant service personnel should organize quickly without hesitation to avoid losses;

(9) Evacuation must be carried out in strict accordance with the evacuation procedures, keep quiet, avoid worrying about people who should not be evacuated around, so as not to cause any impact, and first ensure the staff and restaurant staff;

(10) When evacuating, the evacuation plan must be strictly implemented to prevent omissions and ensure the safety of customers' lives and property;

(1 1) After evacuation, all doors, windows and fire doors should be closed, all power lights and electrical equipment should be turned off, and all stoves and cigarette butts should be extinguished.

(8) When there is no progress in communication with students the next day, the canteen will suspend normal large-scale feeding, but it is not allowed to close down. It is necessary to do a good job in the ideological work of employees, strengthen contact with the school canteen, unite and cooperate, and be ready to resume normal meal supply at any time.

Seven. Verification and reporting

According to the development of the accident, verify that the restaurant supervisor of the administrative department reports to the management leader of the administrative department. After receiving the report, the leader of the administrative department will make a decision according to the situation, arrange relevant departments and units to carry out rescue, report to the company leaders according to the Regulations on the Supervision and Administration of Work Safety in Guangdong Province and the rescue needs, and rush to the scene or lead the rescue work in other appropriate ways when necessary.

VIII. Disposal after rescue

1. Write a written accident report within 12 hours after the accident, and form a formal report on the incident, cause analysis, treatment results and rectification measures in time, and report it to the superior competent department.

2, protect the scene in order to investigate the cause of the fire.

3, refrigerated frozen food can be eaten only after passing the inspection by the epidemic prevention department.

4. After the accident treatment, the person in charge of the restaurant administration department shall summarize the experience and lessons of emergency rescue work, and at the same time put forward suggestions for improvement and improve the plan.