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Module 23: Preventing and Treating Accidents in Food Service Operations

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Food Service Accidents

Restaurants and kitchens can present numerous dangers to an often inexperienced workforce. Injuries can range from cuts and lacerations, burns, slips and strains, eye injuries and other factors.

Employees must be alert when using knives, slicers, or similar equipment. All employees should be trained on how to use, maintain, and clean equipment.

Fire Safety

The use of fire, electric and gas stoves, fryers, etc, in restaurants can lead to a fire hazard.

Firefighting facilities and equipment are commonly found in restaurants include, extinguishers, fire blankets, sprinkler systems, fire hose reels, emergency lighting and visual alarm systems.

Fire extinguishers allow people to extinguish small fires under safe conditions, but extinguishers must be only used on the types of fire they are designed for.

First Aid

Restaurants and restaurant kitchens should have first aid equipment and supplies located in a convenient area.

Immediately after an accident occurs, first aid is the primary concern. It is very important that someone trained in first aid apply treatment.

CPR and the Heimlich maneuver are two basic steps in first aid that some restaurant staff should know and understand.