Accident
Prevention In The Dietary Department
1 - 13
Minute Program
Dietary department employees (Institutional Kitchens)
Objectives:
At the conclusion of this program the viewer will be able to
1. Describe the hazards involved in an institutional kitchen
2. List ways of preventing accidents
3. Describe the areas where accidents are more likely to occur
4. Demonstrate the proper way to handle knives
5. Demonstrate the proper way to handle foods in hot containers
6. Understand the importance of being alert and well rested
7. Demonstrate the proper care and storage of utensils
8. Demonstrate the careful operation and movement of equipment
9. Appreciate the importance of proper traffic flow and apply when identified
Program Description:
Safety is of utmost importance no matter where you are working. This program
emphasizes safety in a kitchen environment and suggests ways to prevent the most common
types of accidents, namely, cuts/lacerations; burns; falls or slips. It is important for
employees to understand what, when, and how accidents occur in order to be able to prevent
them.
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