GROUP 4GROUP 4

KITCHEN HAZARDSKITCHEN HAZARDS

HAZARDS/RISKS

• Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace, and environment in accordance with organization procedures.

Rinsing Raw Meat and Poultry• There’s no need to wash/rinse poultry

and meat. “Sometimes, you may buy a chicken, and it has salmonella. If you cook it thoroughly, it would kill it,” Cliver says.

• Washing/rinsing poultry and meat might spread the salmonella around

A Greasy Range Hood and Filter

• Grease that has acumulated under your range hood and on the filter is just the kind of thing that can start a grease fire.

• Keep the underside of your hood clean, and follow the manufacturer’s guidelines for changing the filters regularly

Radon Gas

• Radon is a radioactive gas generated in rock soil that causes lung cancer—and sometimes collects in homes.

• Radon is often found in water (people using wells rather than municipal water systems are at higher risk), and is released when the water is agitated, as when washing dishes.

No Fire Extiguisher

• You should have a Fire Extinguisher near your kitchen. Look for an extinguisher that works on class A (ordinary combustibles), B (flammable liquids), and C (electrical fires), often called a multipurpose dry chemical extinguisher

Dirty Sponges

• Sponges harbor disease-causing bacteria and spread those bacteria around kitchens.

• Salmonella is found in about 15% of the sponges.

• Microwaving sponges for about 1 minute sterilizes them. But sponges should be wet before microwaving it. A dry sponge can catch fire in a microwave

Carbon Monoxide (CO)

• CO is another invisible, odorless gas that could be hanging around your kitchen. At moderate levels, it cause headaches, dizziness, nausea and fainting—and at high levels it can be fatal

• The gas is emitted anytime combustion appliances (such as gas stoves) are used, but dangerous levels occur only when these appliances are misused or misadjusted

Mold

• Mold exposure can cause allergies, asthma, and other respiratory problems

• Mold grows in areas where moisture accumulates, such as near leaky plumbing. (Water-damaged areas should be dried within 24-48 hours to prevent mold growth)

Overloaded circuits

• In urban areas, faulty wiring accounts 33% of residential fires; many avoidable electrical fires are caused by overloaded circuits. Older apartments often have few outlets, so tenants use extension cords or power trips

• Heat-producing cooking appliances, use a lot of power, you should be particularly careful when you plug them in overloaded circuits

Bad Storage habits in the Refrigerator

•Don’t put driffy stuff over the salad bar

•Place raw meat, seafood, and poultry in sealed containers or plastic bags to prevent their juices from contaminating other foods

Leaving high heat unattended

• Never leave high heat unattended. If you’re gonna answer the door or phone, keep a spoon or a potholder in your hand so you have a visual reminder to get back in the kitchen asap.

Stove and oven hazards

• The most commonly hazard in stove and ovens is burning your hand. Many people have burned their hands on a hot stove or as result of reaching into an oven without a proper oven mitt.

Garbage disposals

• Make sure that every member of the householdfully understands how to operate the disposal safely

• Never place your hand or fingers in the drain while the disposal is running

• Never flip the switch while poking around in the drain

Small Appliances

• Keep all small appliance cords away from the edges of the countertop to avoid catching a cord and knocking the appliance off the counter

• Keep small appliances and their power cords away from the sink or other water sources while in use to avoid a shock hazard

• Never reach into appliances like mixers and blenders while they’re running

• Keep the crockpot away from the edge of the counter so children can’t accidentally touch it and get burned by the hot outer housing

Knives

• Store your sharpest knives seperate from the utensil drawer, either in a knife block or case

• Keep the knife block out of reach of children, and put in a safe place where it won’t get knocked over

• When storing knives in blocks, be sure that the handles are positioned so that they can be gripped easily

• Place the blade of the knife in the block with the sharp side pointing up

• Knife cases should be firmly sealed so there’s no risk of knives accidentally being exposed

Household Chemicals

• Install safety locks on the doors of the cabinet where any potentially dangerous chemicals might be stored

• Store bleach and ammonia in seperate areas because they can produce a dangerous reaction if they come in contact with one another

• Keep the number of poison control posted on your refrigerator or inside a cabinet door in case you need help in a hurry

KITCHEN HAZARDS/RISKS

Dangers in the kitchen.mp4

GROUP 4

Julienne Mae V. Potonia Shama I. Cabbuag Anna Stephanie K. Fernando Fatima Serene S. Desuasido Catherine M. Maningas John Lawrence B. Abarquez Arthur David F. Del Rosario Caleb Tristan M. Ongchua