T.L.E.
8
WEEK 13 DAY 3
AND 4
GOODAFTERNOON
GRADE 8
SHOW A FIGURE OF
“SIGNAGE
OF DO’S AND DON’T
Control
hazards and risks
E. Use caution when working around hot
oil.
F. Get trained in the proper use and
maintenance of your deep fryer.
G. Observe all safety procedures and
wear all protective equipment provided
for your use while preparing hot items
H. .Use gloves and scrapers and other
cleaning tools with handles provided by
your employer.
I. Use the correct grease level and cooking
temperatures for your deep fryer.
J. Keep stove surfaces clean to prevent
grease flare-ups.
K. Avoid reaching over or climbing on top of
fryers and other hot surfaces. Clean vents
when oil is cool.
L. Keep floor surfaces clean and dry to
prevent slipping or falling onto hot surfaces.
Wear slip-resistant shoes. Floors should be
cleaned often with grease-cutting solutions.
Do not work closely to hot fryers when the floor is wet.
Do not spill water or ice into oil. Do not store employee
drinks by deep fryers. They could be easily bumped into
the hot oil and cause a flare-up.
Do not overfill or pour excessive amounts of frozen fries
into deep fryer at one time. Overfilling causes excessive
splashing and bubbling over of hot oil.
Do not pour excess ice from fry packages into the fryer.
Do not overheat the oil; use only manufacturer's
recommended cooking temperatures. Do not move or
strain hot oil containers; wait until the oil is cool!
Do not store oil on floors by grill area. Someone could
slip and fall into the oil.
Extinguish hot oil/grease fires by using a class K fire
extinguisher.
Example
of
kitchen
hazards
List of unexpected kitchen hazards (and some
suggestions about how to prevent them).
1. Rinsing Raw Meat and Poultry. Dean Cliver,
PhD, an Institute of Food Technologists
spokesperson on food and kitchen safety, says
the USDA has backed off the idea that meat and
poultry should be washed or rinsed—in fact, the
organization’s website says there’s no need to do
so. ―Sometimes you may buy a chicken, and it
has salmonella. If you cook it thoroughly, it
would kill it,‖ Cliver says. ―Washing it might
spread the salmonella around.‖
3.. A Greasy Range Hood and Filter.
Captain Peggy Harrell of the Plano
Fire Department in Texas says grease
that has accumulated 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 filter regularly.
3. Radon Gas. Radon is a radioactive gas generated in rock
soil that causes lung cancer—and sometimes collects in
homes. The EPA says that radon is often found in water
(people using wells rather than municipal water systems
are at a higher risk), and is released when the water is
agitated, as when washing dishes. The New York Times
also recently investigated radon emission from granite
countertops and cited studies that found some levels to be
unsafe. The gas is not detectable by sight, smell, or taste,
so the EPA suggests testing for it. Hardware stores sell
inexpensive kits you can use to check the radon levels in
your home.
4. No Fire Extinguisher. Do you have a
fire extinguisher near your kitchen?
Captain Harrell says you should (she
even suggests that you give
extinguishers as housewarming gifts).
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.
5. Dirty Sponges. Sponges harbor disease-causing
bacteria and spread those bacteria around
kitchens. A study by microbiologist Carlos Enriquez
at the University of Arizona found salmonella in
about 15 percent of the sponges examined. Dean
Cliver says that research shows that microwaving
sponges for about one minute sterilizes them. But,
he says, ―There’s a caveat: The sponges should be
wet. It never occurred to me that someone might
microwave the sponge when it’s dry.‖ A dry
sponge can catch fire in a microwave.
6. Carbon Monoxide (CO). CO is another invisible,
odorless gas that could be hanging around in your
kitchen. The EPA says at moderate levels it causes
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. To be
safe, the EPA suggests that you have your gas range
and oven inspected annually by a professional;
never use a gas oven to heat your home; and never
burn charcoal indoors. You can pick up CO test kits
and alarms/detectors at hardware stores.
7. Mold. The EPA says that mold exposure can
cause allergies, asthma, and other respiratory
problems. Mold grows in areas where moisture
accumulates, such as near leaky plumbing (check
under your kitchen sink). The organization says
that waterdamaged areas should be dried ―within
24 to 48 hours to prevent mold growth.‖ If you
have a mold problem, the agency recommends
decreasing indoor humidity by fixing leaks, using
dehumidifiers, and turning on exhaust fans
whenever cooking or using the dishwasher
8. Overloaded Circuits. The U.S. Fire
Administration says that in urban areas,
faulty wiring accounts for 33 percent 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 strips.
But this isn’t safe, according to the FEMA
publicationResidential Building Electrical
Fires. Because heat-producing cooking
appliances use a lot of power, you should be
particularly careful where you plug them in.
9. Bad Storage Habits in the
Refrigerator. ―The fridge is one place
we ought to be paying attention,‖ says
Dean Cliver. ―Don’t put drippy raw stuff
over the salad bar.‖ The USDA Food
Safety and Inspection Service suggests
placing raw meat, seafood, and poultry
in sealed containers or plastic bags to
prevent their juices from contaminating
other foods.
10.Leaving High Heat Unattended. Peggy
Harrell says that the most important
thing you can to do be safe in the
kitchen is to stay close when using high
heat on the stovetop. If you must
answer the door or the phone, she
suggests keeping a spoon or a potholder
in your hand so you have a visual
reminder to get back in the kitchen asap.
HOW WILL YOU ALE TO
CONTROL HAZARDS
AND RISKS IN THE
WORKPLACE/HOUSE?
DRAW EXAMPLE OF
KITCHEN HAZARDS
SIGNS.
DRAWING 80%
NEATNESS 20%
11. Stove and Oven Hazards .Whether
your stove is gas or electric, it can pose
a safety risk for every member of the
household. Many people have burned
their hands on a hot stove or as a result
of reaching into an oven without a
proper oven mitt. The risk of burns,
however, is not the only reason that
stoves can be dangerous:
12. Garbage Disposals
Garbage disposals are common in many
homes, and using them improperly can
result in injury.
Make sure that every member of the
household fully 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.
13. Small Appliances
Most kitchens house a variety of small appliances,
including blenders, mixers, crock pots, toasters, can
openers, etc. Here are a few tips to keep in mind:
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.
14. Kitchen Tools
Most kitchens house a variety of small appliances,
including blenders, mixers, crock pots, toasters, can
openers, etc. Here are a few tips to keep in mind:
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.
15. Knives
Knives are among the most common kitchen hazards,
particularly if they are not stored properly. Store your
sharpest knives separate from the utensil drawer, either in
a knife block or case. Keep the knife block out of reach
of children, and put it 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. This will help preserve
the edges, as well as make it easy for household members
to know what to expect when pulling out a knife.
Knife cases should be firmly sealed so there's no risk of
knives accidentally being exposed.
16. Household Chemicals
Many people store their chemical products, such as
cleaning supplies and insecticides, in the kitchen. The
most common storage spot for these types of products is
underneath the sink. This places the products within easy
reach of children, and even pets, if cabinet doors are not
properly closed. Many of these products are harmful or
fatal if ingested, and can also cause burns, skin irritation,
and other problems. Install safety locks on the doors of
the cabinet where any potentially dangerous chemicals
might be stored.
Store bleach and ammonia in separate areas because
they can produce a dangerous reaction if they come in
contact with one another. Keep the number for poison
control posted on your refrigerator or inside a cabinet
door in case you need help in a hurry .
Be Aware of Kitchen Hazards
It's a good idea to periodically review how
your kitchen is set up so you can make sure
that everything is positioned and secured in
a safe manner. It's also important to keep a
fully-charged fire extinguisher and first aid
kit handy in the event of a worst case
scenario. When you are aware of the most
common kitchen hazards, it's possible to
take steps to prevent unnecessary injuries
and accidents from occurring
HOW WILL YOU ABLE
TO CONTROL/APPLY
YOUR KNOWLEDGE IN
HAZARDS AND RISKS
IN YOUR DAILY LIFE?
