2.2 Safety and first aid in the kitchen

Technology

Grade 8

Food processing

Module 10

Safety and first aid in the kitchen

ACTIVITY 1:

To be able to name and apply the rules regarding safety in the kitchen.

• There are a number of dangers in the kitchen. There are various places and utensils that can cause injuries if not used with the necessary care. It is extremely important that rules regarding safety in the kitchen be followed. These include, for example, that stoves should be used correctly and that safety rules regarding electricity be applied.

4.1 Give ten general rules for safety in the kitchen.

4.2 Give three safety measures for when you use a stove.

4.3 Give three safety aspects regarding electricity in the kitchen.

ACTIVITY 2:

To be able to describe and apply basic first aid.

• First aid is the immediate treatment of an injured or ill person by means of the aids available. Today, restaurant and hotel staff are required to undergo first-aid training. It is also important that there is a first-aid kit in the kitchen. Quick and effective treatment can promote rapid recovery, prevent the condition of the injured person from deteriorating and can, in some cases, even save lives.

• There are two incidents that occur regularly in the kitchen: cuts and burns.

5.1 Name two ways in which blood loss can be slowed down in the case of a cut.

5.2 Name two types of burns and describe how you would treat each one.

5.3 Name three precautions that can be taken to prevent burns and scalding in the kitchen.

5.4 Study the picture below and identify all the possible risks to hygiene and safety. Also give recommendations on how these risks could be prevented.

Assessment

Memorandum

ACTIVITY 1

1.

• Keep sharp knives out of children’s reach.
• Cut away from yourself when using a chopping-board.
• Do not allow pets in the kitchen.
• Keep curtains away from the stove.
• Do not wear garments with long or wide sleeves when you work at the stove.
• Mark containers that contain foodstuffs and cleaning agents clearly.
• Mark poisons clearly and keep them out of reach of children.
• Roll broken glass in layers of newspaper before placing it in a rubbish bin.
• When passing a knife to someone, present it with the handle pointing towards the recipient.
• Do not run and play in a kitchen.

2.

• Turn pot or pan handles away from the edge of the stove.
• Do not leave the kitchen while there is hot oil on the stove.
• Use dry potholders, not wet cloths.
• If oil should start burning, place a lid on the container; do not pour water on oil.
• Lift the lid of a pot in such a manner that the steam escapes away from you.

3 .

• Do not use damaged electrical cords.
• Turn power off after use.
• Do not handle appliances with wet hands.
• Keep electrical cords away from hot appliances.
• Have repair work done by qualified person.

ACTIVITY 2

1 . Apply pressure to the wound.Keep the wound high.

2. Burn wounds caused by dry heat, e.g. flames.Burn wounds caused by moist heat, e.g. steam and boiling water. Treatment Reduce the heat by applying ice or cold water to the affected area as speedily as possible.

3. Sleeves must be rolled up at all times.Use a thick, dry cloth with which to handle hot utensils.Pan or pot handles should not protrude from the edge of the stove.A fire blanket and fire extinguisher should be kept in every kitchen.

4. The sketch is a summary of all the safety measures that have been dealt with thus far. Allow a class discussion on the learners’ contributions.