1.

Accidents involving manual handling

Lifting, twisting, pushing, pulling, lowering, and carrying
are all examples of manual handling activities. Almost any
task, from washing dishes to cooking and preparing food to
moving stock and serving meals, can put you in danger of
injury if not done correctly.

Sprains, joint problems, inflammation, back problems, and

musculoskeletal disorders (injuries or disorders of the
muscles, nerves, tendons, joints, cartilage, and spinal discs)
are examples of such injuries
Areas you should concentrate on include:
· The handling tasks workers are doing. For example, carrying boxes and
bending down to put food in ovens.
· The loads they are lifting. How heavy are those trays of food? Are they
particularly awkward to carry safely?
· The environment they are working in.
· The individual capabilities of each worker. For example, if a member is
particularly tall then they might need to stoop down a lot for long periods of
time at the counter. Staff aren’t going to be as fit and strong as each other.
· Do they need to get into a difficult position in order to do their job? Such as,
twisting and stretching to take food items, pans, trays and cups from high
shelves.
· The time spent on each task. How often do they need to lift items and for
how long? Do they have adequate breaks?
Ways to help prevent such accidents from occurring.
These might include:
· Changing the layout of the kitchen to avoid unnecessary lifting or awkward
stretching.
· Using a dishwashing machine or other mechanical aids to make tasks easier.
· Having breaks or using job rotation to minimise the time each individual
spends on tasks where they’re at risk.
· Redesigning individual tasks to reduce the risk.
· Making loads easier to handle.
Putting heavy equipment on lockable castors to make cleaning easier.
2. Slips, trips and falls
(You can slip if you lose your foundation, trip if you catch
your foot on or in something, and fall if you fall suddenly).
When people slip, trip or fall risks include bruises and
sprains. But they can also result in broken bones, spinal
injury or even damage to the head. And when you consider
that such an accident could happen while carrying hot items,
the long-term effects including serious burns and scarring are
significant.
 · Check steps, slopes and changes in level are safe.
· Inspect floors for holes, damage or unevenness where someone could trip.
· Use the right cleaning methods and materials for your floor.
· Clean up spillages immediately.
· Always use a wet floor sign to alert others to the hazard.
· Avoid leaving dry materials like plastic bags or flour dust on the floor, as they
can also create a slippery surface.
· Train your staff on correct cleaning procedures.
· Ensure everyone never needs to rush around and always take care.
· There should be a minimum ‘sensible shoe’ policy in force (non-slip shoes).
· Keep the kitchen well organised and avoid any obstructions.
· Avoid leaving cables, wire or pipes trailing on the floor.
Keep fire routes and exits clear at all times.
3. Knife injuries
Knives are an essential tool in any kitchen. But accidents
involving knives are all too common. Such injuries
usually involve cuts to the non-knife hand and fingers
but can lead to injuries elsewhere including the upper
arm and torso. As well as damage to tendons and nerves
or even loss of body parts.
Top tips to help prevent knife accidents include:
· Reduce knife use in the kitchen by investing in a veg prep machine or
buying in pre-chopped foods.
· Store knives safely after use. Never leave a knife loose and unattended.
· Train staff in safe knife use.
· Use a knife suitable for the task.
· Use the correct chopping technique. There are a number of different
chopping techniques worth mastering.
· Keep knives sharp, clean, and damage free. And take extra care when
doing so.
· Ensure cutting surfaces are flat and stable.
· Invest in protective equipment such as protective gloves and a butcher’s
apron.
· Never try to catch a falling knife.
· Never use a knife for a job it was not designed for (example can opener).
· Never put a knife in your pocket.
· Never carry a knife while holding other objects.
Be professional at all times. Never play around with a knife.
4. Burn injuries
Working in a kitchen can expose staff to the risk of a burn injury.
Whether hot oil and grease, naked flames, boiling water and steam
or certain chemicals, all can present a kitchen hazard. Kitchen staff
may also burn themselves on hot pans, ovens and griddles.

While many burn injuries are minor and can usually be dealt with
by a trained first-aider, some will require hospital treatment.
5. Fire and electrical accidents
Faulty equipment or poorly trained staff are two of the biggest
causes of fire and electrical accidents in the kitchen. When
preparing and cooking food staff will need to use a range of kitchen
equipment powered by electricity or gas. Faults in this equipment
or human error can result in fires or electrocution (the injury or
killing of someone by electric shock).

Most kitchens will include gas hobs, grills, ovens, deep-fat fryers,
and a range of other specialist items. Alongside the types of
equipment in the kitchen will also need to store highly combustible
materials such as towels and napkins, cooking oils, chemicals, and
cleaning fluids.