Showing the proper ways to identify and assess some possible hazards and risks in the kitchen.

Common Kitchen Hazards

Hazards in commercial kitchens often relate to food preparation equipment, manual handling, the way stock is stored, and the cleanliness of the environment.

But in truth, most if not all hazards are created by people.

If you work in accordance with your food handler’s safety training and the prevention measures discussed below, you’ll cut hazards down to a safe minimum.

1.Manual Handling

Carrying, lifting, pushing, and other manual handling manoeuvres can, if not done safely, seriously harm the body’s musculoskeletal system.

The Health and Safety Executive reports that over 30% of food and drink industry injuries are mainly musculoskeletal injuries caused by manual handling.

Hazardous manual handling tasks include:

Lifting boxes and crates of food.

Pushing or pulling wheeled racks (such as trolleys).

Carrying pots or stacks of plates.

Moving equipment.

Handing containers of drinks (including casks and kegs).

Unloading food and drink deliveries.

Cutting and deboning (meat and poultry).

Reaching for items on shelves or in walk-in fridges.

Manoeuvring awkward loads with contents that shift, like casks and kegs, are especially risky, as you usually have to adjust your grip on the move to minimise strain.

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chapter i -- paris: september, 1792

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