KITCHEN HAZARDS, CAUSES AND CONTROL

KITCHEN HAZARDS, CAUSES AND CONTROL

CHAPTER ONE

INTRODUCTION AND STATEMENT OF THE STUDY

1.1    BACKGROUND OF THE STUDY

Understanding the hazards present in the kitchen can help you prevent accidents or giving your family food poisoning. Kitchen safety awareness is essential during food preparation and cooking, as well as during clean-up and daily living. A hazardous situation is one where you run the risk of tripping and falling. There are dangers in every kitchen. Any agent that poses a risk to human life, physical health, property, or the environment is a hazard (Sperber, 2001).

Potential or dormant hazards are those that have only a theoretical chance of causing harm. An incident is a circumstance brought on by contact with a risk. The likelihood that a hazard-related incident will have severe negative effects and the likelihood that it will occur,

constitute the risk that is involved. There is no risk if there is no chance that a hazard will cause an accident.

Slips, trips, and falls on level ground were the leading contributors to major workplace injuries reported in 2009–2010. The most impacted professions were waiters, chefs, and kitchen assistants. 238 of the major injuries reported were caused by slipping on a wet surface (food, grease, or oil). 78 major injuries resulted from tripping over an obstruction (furniture, small items, work materials, boxes, and waste).