A working kitchen is classified as the second most dangerous environment to work in for first aid situations. The kitchen is a dangerous place to work in and has umpteen hazards and potential risks whilst working in cooking, food prep, service. “The Health and Safety (First-Aid) Regulations 1981 states that employers are required to “provide adequate and appropriate equipment, facilities and personnel to ensure their employees receive immediate attention if they are injured or taken ill at work” (HSE 1991)

List of common injuries.

1. CUTS – As food has to be prepared we use a high number of cutting utensils, including knives, blades, graters and machinery used in cutting or slicing food. Most cuts are simply treated by cleaning the wound and applying a simple plaster. But cuts can be catastrophic depending on the severity of the injury. All kitchens should have a First Aid Kit as standard to treat. All catering first aid kits come with blue plasters and dressings thus making them noticeable if they fall off, contaminating food. This is standard within all kitchen grade first aid kits.

   

2. BURNS – Because of a role of a chef or kitchen assistant, they are routinely in contact with hot foods and cooking equipment like pans or grills. This gives a higher risk of potential burns. Again, this needs first aid treatment immediately. The rule of thumb is soak any burn under cold, clean running water for 10 consecutive minutes. Then assess the burn and cover. There are now burns first aid kits readily available to put near sources of heat like hobs, grills, ovens etc. These contain wonderful burns dressings that can simply applied to burns after cooling. This aids the wound being clean and sterile, also starting the healing process.

   If you do not have a burns kit then wrapping a burn in simple cling film or placing a burnt hand in a carrier bag after cooling is just as good as a burns dressing as it keeps the burn area clean.

   

3. SLIPS, TRIPS AND FALLS – A kitchen area is not always the safest area because of leaks or spills on the floor or lack of space. Because of the busy environment spills are not always cleaned up immediately. We have to consider that kitchens and food prep areas use oils and liquids that if spilt can cause a potential hazard.

   A potential slip, trip or fall can cause irreversible spinal injury if not dealt correctly. Always remember the rule “don’t move a casualty unless their life is in danger”. Wait till the emergency services (EMS) arrive then let them move the casualty. Always take guidance from your first aider, if you have one. (We can help with the train)

   

These three are the main injuries that can occur in a kitchen. At First Aid Training That Cares we offer a multitude of first aid training courses that deal with these three main areas of injuries, and also others, such as electrical shock, spinal injury, etc. The Health and Safety Executive expects every member of staff to work in a safe environment. This can’t always happen as we are human and prone to error. But if we are trained with how to deal with any first aid incident, we are not only conforming to rules but also have a life changing skill that can be used in daily life situations.

Do you feel comfortable being able to deal with any emergency?

Is your company compliant with Health and Safety Executive rulings and first aid provisions?

We are here to help. If you need any advice or enquiries about what provisions you should have within your business please feel free to get in contact with our team who can help and also train any individuals when needed.

FIRST AID TRAINING THAT CARES (Covering all areas of Dorset, Bournemouth, Poole & Christchurch)

Call us on 07401 245 690
info@firstaidtrainingthatcares.co.uk