Many accidents in food service operations result in burns. The following slides contain actions that can be taken to prevent burns.
Follow recommended procedures when using any cooking equipment or when lighting gas equipment.
Plan ahead. Always have a place prepared for hot pans before removing them from a range or oven.
Use Correct Handling Equipment
Use dry potholders; a wet or damp potholder can cause a steam burn. Never use an apron, towel, or dishcloth.
Don't reach into hot ovens; use a puller or other proper tool.
Don't use pans with loose handles (they can break off) or rounded bottoms (the pans may tip).
Be Careful With Steam
Don't fill pots, pans, or kettles too full. Open pots carefully by raising the back of their lids so steam will escape away from you.
Be Careful With Splashes
Stir food carefully with long-handled spoons or paddles; avoid spattering and splashing.
Know how to put out fires. If food catches on fire, spread salt or baking soda on the flame; do not use water. Know how to use fire extinguishers and other safety equipment.
Allow equipment to cool before cleaning it
Be careful when pouring coffee and other hot liquids.
Use caution around heat lamps.