First Aid for the Professional Kitchen: Are You Prepared?
Use Personal Protective Equipment
Prevent accidents from happening and train employees to use personal protective equipment. Also referred to as PPE, personal protective equipment provides a barrier between your employee and a hazard. These safety supplies include cut-resistant gloves, dish washing gloves, freezer gloves, kitchen aprons and oven mitts. Learn more about personal protective equipment
Keep Your First Aid Kit Well Stocked
A large majority of commercial kitchens have first aid kits that are under-stocked. This can be problematic in the case of an injury or emergency and can impact the severity of injury. Implement checking the first aid kit into the opening and closing procedures. Have a check list of all the items and a par level for each. Keep extra gauze, burn gel and adhesive bandages on hand. These are the items that will be used most often and have the highest potential of running out.
Train Employees in First Response
The most critical moments in the instance of an injury or sudden illness are the minutes immediately after an incident. Train your staff to know how to respond in a variety of emergencies. From cuts and burns to heart attacks, first-aid training courses save money and lives. The American Red Cross offers first aid training for the workplace and has programs available in Spanish as well. Learn more about scheduling as first aid class for your restaurant workers
In the event of a medical emergency in your professional kitchen, the key is to keep calm, assess the injury and act. Diminish workplace hazards and train staff to use protective equipment when working with hazardous tools or conditions. However, to err is human and even with protective gear in place, accidents do happen. A well-stocked first aid kit can make all the difference for a nasty cut or deep burn. Knowing when to call 911 and how to respond to more serious incidents is just as important. Train yourself and your staff to help one another and keep your business healthy.
More from First Aid for the Professional Kitchen: Are You Prepared?...
- Germs that Cause Food Poisoning
- Food Safety Temperatures and The Danger Zone
- Preventing Foodborne Illness
- Preventing Cross-Contamination
- The Importance of Handwashing
- 6 Food Quality Control Tips for Restaurants
- Health Inspection Basics
- General Health Inspection Grading
- Preparing Your Restaurant for a Health Inspection
- What To Do During a Restaurant Inspection
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