Contact Burns From Equipment-Always use oven mitts, replace them when they’re old; don’t use a wet towel as an oven mitt; don’t reach your arm in to check baked goods, pull out the rack to test; don’t touch the stovetop; and stir simmering food with a wooden spoon, not a metal one, which will get hot.
Knife cuts-Keep knives well maintained and sharp - as dull blades will more easily slip off food and into your finger;Always use the correct knife for the job.
Burn hazards-Avoid overcrowding in the kitchen area; often, spills are the result of direct contact with another individual;Keep all equipment well maintained;Develop safe systems.
Injury from machines-Do not operate machinery with loose clothing or unbound hair which may likely become tangled in the machine. If the manufacturer has fitted guards, make sure you and your team know how to use them;Ensure emergency safety switches are within easy reach should your clothing become snagged or injury occurs;Remove all potential trip and slip hazards around your work area.
Lifting injuries-know your limits, keep correct posture, use a step ladder to avoid overreaching and where possible use equipment to limit the risk of overexertion.
