Examples of common kitchen hazards include: Wet or oily floor. Uneven or loose flooring. Obstructions on the ground (boxes and bins) Gas accumulation and vapour cloud formation.
There's hundreds of ways accidental burns happen in the kitchen, from minor small burns to setting clothes on fire. Burns are certainly the most common accident that occurs in the kitchen.
Chlorine, ammonia and iodine are the three chemicals commonly used in commercial kitchens for cleaning and sanitization practices. Unfortunately, these chemicals can cause serious harm to employees. Chemical burns and skin irritations are the most prevalent adverse reactions to these substances.
Grease. Grease is one of the most dangerous fire hazards in kitchens because of how quickly it can build up from a day's use and how flammable it is if a fire were to break out. For you and your staff's benefit, you should establish a clear cleaning schedule and have it written or displayed.
They are • biological, chemical • physical. greatest concern to food service managers and Health Inspectors. Examples of biological hazards are: disease-causing bacteria, viruses, parasites, molds, yeasts, and naturally occurring toxins.
Cranes are widely considered one of the most dangerous “heavy” pieces of equipment used within the construction industry. According to the CPWR, approximately 42 construction workers are killed by cranes every year.
Slips or Falls:
Working with so many foods and liquids can create constant wet areas on kitchen floors, making slips the number one hazard for commercial kitchens.
Spills, Water and Wax
Whether it's a box of vegetable oil being dropped near the kitchen's pantry or a leak in the sink's faucet, these spills are some of the main reasons why people can slip in the kitchen.
The most common physical hazards in food
Metal. Plastic. Rocks. Glass.
In terms of the equipment used, knives are the most dangerous, with injury to the hands and fingers being the most common commercial kitchen accidents. The main hazards usually come from improper use, using the wrong knives or dull blades.
Be Careful of the Most Common Flammable Items in Your Kitchen. Flour, sugar, oils, cooking alcohols, milk, and creamer all serve as base ingredients for several different dishes. Each ingredient is flammable in a different way and needs to be handled properly.
Kitchen fires are most often caused by: Leaving cooking food unattended. Placing combustibles too close to the heat source.
The National Fire Protection Association credits the ignition of food as being the culprit for nearly two-thirds of kitchen fires. Whether frying, baking, or broiling, leave yourself with enough time to cook so that you don't need to crank up the stove or oven temperature.
Potentially Hazardous Food - TCS
Examples of such foods are: milk and milk products, hamburgers, chicken, burritos, chili, eggs, fish, cooked rice, cooked beans, egg rolls, cooked pasta, meat gravies, custard desserts and some cream-filled pastries and cut vegetables, i.e. lettuce, tomatoes, cantaloupe, bean sprouts.
Food safety hazards occur when food is exposed to hazardous agents which result in contamination of that food. Food hazards may be biological, chemical, physical, allergenic, nutritional and/or biotechnology-related.
What are the risks of using knives? The most common type of injury is cuts to the non-knife hand or arm. Knives can also cause sprain and strain injuries when they're not sharp because they require extra force to cut.
The causes are: 1. Distraction 2. Haste 3. Failure to Observe Rules and Regulations.