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Are there any potential safety hazards with this job?
I would like to work in culinary arts and was wondering what are some potential hazards I should know about
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3 answers
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Michelle’s Answer
Hello, Jana !
This is a question that a lot of people should consider when entering any career. When training for any field of work, part of your education will be to know about hazards and what to do about them. Every job can potentially have hazards involved. In general, I would like for you to familiarize yourself with the Office of Safety and Health Administration (OSHA) which has information about standards and guidelines that employers must meet by law in the United States. I have left the link to their website below.
Specific to the culinary industry, not that you will see it everyday, but there are some hazards that you can take precautions for. One is wet floors. Also using devices that have blades on them need special care, guards, and making sure the device is unplugged before cleaning it to avoid cuts and bleeding. There also may be a time in which you might have to lift weight and you should know your limits as well as learn how to lift heavy weights safely.
If you're working in a kitchen with many other people, you have to be careful that no one bumps into someone (or something) or trips while passing too close by someone. There are also burn accidents and hazardous chemical accidents from cleaning supplies. There are also food safety hazards when foods may be cross contaminated if equipment isn't cleaned or the right temperatures aren't used when cooking.
Your school will train you on these things, which things to look for and protect yourself from. Employers will expect you to know this but will guide you on the way they do things, so just know that you will always be guided, trained and there's a lot of accident prevention information on line that you can also read.
Best wishes to you in a wonderful career in culinary !
OFFICE OF SAFETY AND HEALTH ADMINISTRATION https://www.osha.gov/
This is a question that a lot of people should consider when entering any career. When training for any field of work, part of your education will be to know about hazards and what to do about them. Every job can potentially have hazards involved. In general, I would like for you to familiarize yourself with the Office of Safety and Health Administration (OSHA) which has information about standards and guidelines that employers must meet by law in the United States. I have left the link to their website below.
Specific to the culinary industry, not that you will see it everyday, but there are some hazards that you can take precautions for. One is wet floors. Also using devices that have blades on them need special care, guards, and making sure the device is unplugged before cleaning it to avoid cuts and bleeding. There also may be a time in which you might have to lift weight and you should know your limits as well as learn how to lift heavy weights safely.
If you're working in a kitchen with many other people, you have to be careful that no one bumps into someone (or something) or trips while passing too close by someone. There are also burn accidents and hazardous chemical accidents from cleaning supplies. There are also food safety hazards when foods may be cross contaminated if equipment isn't cleaned or the right temperatures aren't used when cooking.
Your school will train you on these things, which things to look for and protect yourself from. Employers will expect you to know this but will guide you on the way they do things, so just know that you will always be guided, trained and there's a lot of accident prevention information on line that you can also read.
Best wishes to you in a wonderful career in culinary !
Michelle recommends the following next steps:
Additionally, oil on the floor may be even more hazardous than just water. Nonslip shoes and furthermore oil resistant are recommended. Also, food allergies. Good post. Upvoted
Zachary Bush
Thank you, Zachary !
Michelle M.
Updated
Jack’s Answer
Jana ,
There are many safety issues in the food service industry. For cooks as well as customers. the most is food safety, from receiving to cooking and cooling and reheating, cross contamination . This are learned skills at you should not have any problems if you follow your training. for your personal safety. the two biggest. Problem in the food service industry are cuts and back problems. If you learn knifes skills you can avoid most cuts with knifes but in rescind years they have staring to cut a cut glove that you put on your non knife holding hand. but cuts can from other things in a kitchen pans, tables, cans etc. As a cook or chef you have to lift many things in a course of a day a lot are heavy so you have to learn to lift the right way. Other issues are wet floors for slipping. Leg and food problems due to standing for long periods of time and working in a hot kitchen.I learned a long time ago that you have to have good shoes (non slip) and that you need two pair so you can rotated them each day and give them time to dry out. Of course there is always the the burns mostly minor. If you go to school and learn form other cooks and chefs you should not have any major accidents.
Chef Jack
There are many safety issues in the food service industry. For cooks as well as customers. the most is food safety, from receiving to cooking and cooling and reheating, cross contamination . This are learned skills at you should not have any problems if you follow your training. for your personal safety. the two biggest. Problem in the food service industry are cuts and back problems. If you learn knifes skills you can avoid most cuts with knifes but in rescind years they have staring to cut a cut glove that you put on your non knife holding hand. but cuts can from other things in a kitchen pans, tables, cans etc. As a cook or chef you have to lift many things in a course of a day a lot are heavy so you have to learn to lift the right way. Other issues are wet floors for slipping. Leg and food problems due to standing for long periods of time and working in a hot kitchen.I learned a long time ago that you have to have good shoes (non slip) and that you need two pair so you can rotated them each day and give them time to dry out. Of course there is always the the burns mostly minor. If you go to school and learn form other cooks and chefs you should not have any major accidents.
Chef Jack
Updated
Tavorius’s Answer
I would think using knives could be a potential hazard since you are at risk of cutting yourself. Another hazard would be food safety. Allergies and cooking foods at correct temperatures. You could also consider fire hazards when cooking