In the midst of the frosting and

sprinkles, pastry chefs

face hidden workplace dangers.

There are appliancesthat scorch,

utensils that pricks

hefty objectsto

lift,

hard floors to endure,

flour to

inhale

and a lot of

sugar to ingest.

RULES5

Fortunately, there are ways to minimize the

risks,

WAYS TO MINIMIZE

THE RISKS

&

DANGERS

5

allowing pastry chefs toenjoy their jobs safely andhealthfully.

AND

1

BURNSCUTS

Burns from ovens are among the top hazards of pastry chefs.

Knives pose a threat, too,

Such as when a large cake needs to be sliced.

There are also pastry cutters, pastry wheels, zesters & other sharp tools of the trade.

Use heavy-duty oven mitts

Stay alert when using sharp objects

Keep tools properly stored

BACK2

BLAH

BLAH

BLAH

To minimize BACK INJURIES

Stand up tall and stretch at least once per hour.

Use anti-fatigue mat beneath your feet.

Wear good shoes and support inserts and bend from the knees

when lifting objects.

After hours get a massage, attend physical therapy or climb into a hot tub whenever you

can

AND

3

Restaurant and bakery kitchens can get messy,

which can lead to dangerous walking

conditions

Slips and falls result in injuries

and time away from work.

1. Clean up spills as soon as you

see them;

3. Wear shoes with non-slip soles

2. Keep your work area neat and

orderly;

FLOUR

INHALATION

4

Constant exposure to flour grains is bad for the lungs and

can result in baker's asthma,

which causes wheezing,

chest tightness,

Coughing And Shortness of breath,

hoarseness,

Baker's asthma often takes years to develop, so it is important to recognize the early signs and see a doctor if you experience the ailment's symptoms.

Wearing protective masks,

and working in well ventilated areas.

OBESITY 5

Working around sugary, carb-heavy food can take its toll on the waistline and blood sugar levels.

To prevent obesity and blood sugar problems

Eat a healthy meal before you go to work;

Limit your tastes to small BITES,

And Exercise regularly.