ServSafe - Kitchen Safety - Electrical Appliances and Shock - Knives Safety and Cuts - Grease Fires and Burns

Oct 2, 2026

Uploaded by OmBimo

Kitchen safety guidance covering electrical appliance hazards, knife handling and cut prevention, grease fire risks, and first-aid basics for electrocution, cuts, and burns. It emphasizes using dry hands and floors, keeping cords away from water, proper plug practices, and turning off main power before assisting. It also provides procedures for handling hot pans, lifting lids safely, and responding to burns with cool running water. Additional sections address slips, trips, germ control, and safe cleaning practices.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages21

Reading Time53 min

AccessFree to download

Electrical Appliances and Shock

Knives Safety and Cuts

Grease Fires and Burns

Trips, Slips and Falls

Cleaning Supplies and Chemicals: Poisoning

Cleaning and Sanitizing

Germs

SERVSAFE: KITCHEN SAFETY ELECTRICAL APPLIANCES AND SHOCK • Always use DRY hands to use, move or touch. • Stand on a DRY floor • Never use appliance by water or under water. Keep all cords away from water as well. • Plug the removable cords in the appliance first,THEN into the power source. • Always pull the plug, not the cord or the base • FIRST-AID In case of electrocution: – TURN OFF MAIN POWER SOURCE; that means flip the breaker-BEFORE touching the person orthe appliance. KNIVES SAFETY AND CUTS • Use a SHARP knife, it’s safer • Use a stabilized cutting board (plastic is best!) • Store knives with a safety guard/sleeve, or in in knife rack/block • NEVER throw a knife, you should always set it down for others to pick up, carry it down by you side • Clean separately • Use a damp paper towel to clean up broken glass-not a broom! • FIRST-AID for cuts: – Apply DIRECT PRESSURE over the cut, then you can run it under cool water. If you need stitches for a deep cut, make sure you get that ASAP GREASE FIRES AND BURNS • Keep clothing away from direct heat (that’s why tighter fitting clothes are better than loose clothing items) • Avoid paper/plastic on or near the stovetop (wood and silicone are better for less heat conduction and they are stronger) • ALWAYS use dry hot pads/oven mitts for handling hot pans/dishes • Lift lids AWAY from you (use the lid as shield) • Turn handles towards the inside or back of the stovetop • NEVER EVER EVER EVER use water to put out a kitchen fire!!!!!!! Also avoid sugar and flour. – Use the lid to smother it – Use a fire extinguisher – Use Salt, or Baking SODA • FIRST-AID for a burn: run it under cool, running water. Not too cold, not too hot, and see a doctor ASAP if it creates a blister or bubbles TRIPS, SLIPS AND FALLS • Clean up spills as soon as they happen! • Use a step stool to reach things in high places, NEVER use anything on wheels or with an unstable surface. • Store heavy items on lower shelves. • Use non-skid, close-toed shoed with tied shoelaces or Velcro • Make sure all matts are laying flat and the floor is clear of debris CLEANING SUPPLIES AND CHEMICALS: POISONING • NEVER mix cleaning supplies – like bleach and ammonia: it creates a toxic deadly fume • Always store cleaning supplies away from food and cooking supplies like utensils and equipment • Keep cleaning chemicals in original containers, or have them labeled clearly. • FIRST-AID for Poisonings: – Have the original container handy, the amount taken, when it was taken, and call POISON CONTROL: 1-800-222-1222 CLEANING AND SANITIZING • Keep all work surfaces clean – Clean: removing any visible solids.This will help keep bugs away too • Disinfect/sanitize work surfaces to prevent cross-contamination – Disinfect: reduce unseen germs and bacteria with use of chemicals left on surfaces to – Cross-contamination: transferring of bad bacteria from one thing to another • Clean and sanitize surfaces that are being used every 4 hours • Always use sanitizers and cleaners according to their directions • Store towels for cleaning food spills in sanitizer solution when you are not never in your pockets or aprons • Use a test kit to check the strengths and ensure it’s working correctly. • To properly sanitize: – Clean the surface – Rinse the surface – Sanitize the surface – Allow the surface to air dry work properly using them, GERMS • Stop the spreading of germs by using a clean utensil when tasting foods, and only use it ONCE. • Pathogens= microbes that cause foodborne illnesses in people. • 3 types of food contaminates: – 1. Biological – living organisms like fungi (mold), bacteria, viruses, etc – 2. Chemical-solutions, toxic metals, pesticides.These cause poisonings, cancer, burnings. – 3. Physical-broken glass, metal pieces, band-aids

FAQs

What should you do before touching someone affected by electrocution?

Turn off the main power source by flipping the breaker before touching the person or the appliance.

How can you reduce the risk of cuts when using knives?

Use a sharp knife with a stabilized cutting board, store knives with a safety guard or in a rack/block, and never throw a knife—set it down for others to pick up safely.

What is the recommended response for a grease fire in the kitchen?

Do not use water. Use the lid to smother it, use a fire extinguisher, and consider salt or baking soda; keep clothing away from direct heat and avoid unsafe materials near the stovetop.

Oct 2, 2026

Uploaded by OmBimo