Kitchens can be dangerous places to work in, with many potential hazards from hot pans and surfaces to sharp knives and slippery floors. There are basic procedures adopted in professional kitchens which are designed to keep you and everyone you work with safe and which should also be used at home. In this topic you will learn about:
- Personal hygiene and protective equipment
- Kitchen hazards
- Health and safety regulations
Personal hygiene is about how to maintain your own cleanliness and good health so you can keep yourself and others safe by preventing to spread of germs and illnesses.
Handwashing
Your hands must be clean and dry to limit the transfer of germs to food. Food handlers must wash their hands frequently, i.e. whenever hands are likely to be a source of contamination. This includes:
- before handling food
- when changing tasks, e.g. between handling raw food and ready-to-eat foods like salads and cooked foods)
- after using the toilet
- after smoking, coughing, sneezing, blowing your nose, eating or drinking
- after touching hair, scalp, mouth etc.
- after handling money
- after handling rubbish
- before and after using food gloves
- after handling chemicals
How to wash your hands
Hand washing is a task we all take for granted and practice multiple times a day. However, there are some important things to remember when washing hands for it to be effective in maintaining hand hygiene. The 20/20 rule for handwashing shows a good technique to achieve this in four steps: (Christensen-Yule & Neill, 2017,p21)
- Use warm running water to thoroughly wet your hands and wrists
- Wash hands for 20 seconds with liquid soap, making sure to wash both sides of the hands and the wrists, rubbing soap between the fingers. Scrub under the fingernails.
- Rinse off the soap under warm running water.
- Use paper towels to thoroughly dry the hands for at least 20 seconds, making sure to dry the front and back of the hands, the wrists and between the fingers.
Rubbing vigorously is vital in helping to remove microorganisms in the pores of your hands.
Watch
Gordon Ramsay shows you the proper way to wash your hands in the kitchen
Gordon Ramsay shows how to wash hands thoroughly when working in the kitchen.
Duration: 1.16
Questions
Pre-Watch Question: Why do you think it is important to keep fingernails short?
Post Watch Task: Have a practice using the 20/20 rule using a timer to see just how long 20 seconds actually is when washing your hands.
Hands
As well as washing your hands frequently, there are some other rules for your hands to maintain good personal hygiene for the kitchen:
- Fingernails should be trimmed and kept short -bacteria can thrive under fingernails.
- Nail varnish or polish is not to be worn when working in the kitchen.
- Never use your fingers for tasting food – always use a clean teaspoon!
- Cover any cuts or sores with a detectable dressing (e.g. a blue plaster) and wear a food-grade disposable glove.
Hair
- Long hair must be tied back securely.
- Wear a hat, cap or hairnet to prevent hair from falling into food.
- Hair must be clean – wash regularly.
- Beards should be trimmed short, or a beard net worn to prevent hair from falling into food.
Washing
- Shower or take a bath every day (you may need to take more than one shower a day if you are working in a hot kitchen).
- Use deodorant or anti-perspirant.
Jewellery
Jewellery can harbour a lot of bacteria and is a likely source to spreading food-borne illnesses and could even fall off into food.
- Remove rings from fingers before starting work.
- Remove earrings and facial piercings as they harbour bacteria which could be spread if touched inadvertently and could also fall into food without being detected
- Remove watches, bracelets and bangles from arms – these too harbour bacteria and also hinder proper hand/wrist washing.
Health and illnesses
Maintaining a healthy lifestyle is vital when working in physically demanding environments like the commercial kitchen. Keeping physically and mentally fit will help you cope with the rigours of the job, whilst staying away from work when sick will keep colleagues and customers safe from sickness.
- Regular sleep and exercise will help your physical and mental wellbeing
- Eat properly – balanced and nutritious meals at regular intervals
- Do not work if you are suffering from:
- Covid-19
- a cold, flu or have a sinus infection
- a skin infection
- a sore throat
- hepatitis A or jaundice
- vomiting or diarrhoea within the previous 1-2 days
What to do if you are sick
Most businesses have a sickness policy which you should follow, but you must advise your supervisor as soon as you can to report your illness. It is vital that they know you are sick so your absence can be covered. Working in a kitchen is not like working in an office, where many tasks can be left till the next day, but kitchens work to strict timetables and need to feed their customers at the correct time no matter what.
Covid-19
Covid has had a huge and disruptive impact on everyone, no matter where on the globe we are. Rules around vaccination, notification and what to do when you or your household contacts test positive for Covid-19 are fluid and have changed since the start of the pandemic to today. As someone who may be working with others in a confined space, awareness of your responsibilities in relation to this illness is vital. To keep up with the latest regulations from Te Whatu Ora and Employment New Zealand
Reading
Covid-19 and the workplace
Employment New Zealand website article linking to the latest information for workplaces regarding Covid-19
Expected Duration: 15 minutes
URL: https://www.employment.govt.nz/workplace-policies/coronavirus-workplace/
The Classic Kitchen Uniform
The classic chef’s uniform is immediately recognisable and is considered a symbol of status, influence and great food. Each part of the uniform has its own job in protecting the wearer and those eating their food (Auguste Escoffier School of Culinary Arts, 2023).
Reading
A Brief History of the Chef’s Uniform
The history of the development of the classic chef’s uniform and why each piece is important.
Expected Duration: 15 minutes
Questions
Pre Read Question: How many reasons can you think of why a chef should wear a uniform in the kitchen?
URL: https://www.escoffier.edu/blog/culinary-arts/a-brief-history-of-the-chefs-uniform/
Post Read Task: Why is a traditional chef’s jacket white?
Double-Breasted Jacket
Made of thick cotton (or a cotton/polyester blend), the double-breasted jacket offers protection against heat and can be reversed if it gets dirty during the shift. Traditionally white in colour, the classic jacket shows spills and stains which encourages chefs to work cleanly and with precision and ensure regular washing of the uniform to prevent contamination. Long sleeves offers protection for the arms from the heat of stoves and ovens and protects against burns (Hirsch, 2023).
Today’s chef jackets can be any colour and pattern: while the traditional white jacket is still the most popular, many variations are seen and can personalise the look for a particular business. Choice of button colour also offers the chef an opportunity to add their own twist to the look. The trend to open kitchens and the popularity of customers to see and speak to the chefs has fuelled this change: kitchens were once hidden away and guests would never see the chef, but today many chefs are the star of the show!
Toque
The tall hat is the traditional symbol of a chef’s rank: the height of the hat and number of pleats representing the chef’s authority and mastery of cooking. From a practical point of view, the toque allows air flow to keep the chef’s head cool in the heat of the kitchen (Hirsch, 2023).
Junior chefs often wear a skull cap which gives the same protection for the chef and preventing hair falling into food but shows their junior status.
Neckerchief
Once considered an essential element of the chef’s uniform the neckerchief (aka cravat) was worn to keep the chef’s neck dry by absorbing perspiration. It is still worn by chefs in some circumstances but is no longer part of the uniform of many.
Chef Pants
Like the chef jacket, these are an essential safety item in the uniform. Made from thick cotton or polycotton, chef pants are designed to be loose to allow ease of movement and usually have an elasticated waist with a drawstring to adjust the fit. Traditionally they are made of a blue or black houndstooth pattern fabric, but senior chefs (sous chefs or head chefs) usually wear black pants to show their senior rank in the kitchen.
Shoes
Kitchen shoes are an essential part of the uniform and must be comfortable and safe. They need to have a fully enclosed toe, non-slip soles and must not be worn outside of the workplace.
Apron
Aprons are another barrier to offer protection from heat and spills. They can vary in colour, but white is common to ensure it is washed after every service, but can be any colour or pattern. Blue and black or blue and white stripes (horizontal or vertical) butchers aprons are very commonly seen in New Zealand kitchens. Aprons should only ever be worn in the kitchen, and should be removed when leaving (for example when on a break or going to the toilet).
Professionalism
The chef’s uniform is not only there for personal safety, but is also a sign of their professionalism. The uniform should only ever be worn at work and never worn whilst travelling to/from work. Wearing the uniform outside of the work environment risks introducing dirt, bacteria or viruses into the kitchen from outside.
Watch
A Professional Chef’s Uniform
The video shows a chef at a culinary school in full traditional uniform, with a narrator explaining the purpose of each item.
Duration: 2.06
Food Gloves
Wearing disposable food gloves does not make you bullet-proof! Whether you do or do not wear disposable food gloves is a matter of debate within the industry (Carter & Carter, 2021), but if worn, you must use the same precautions as if you were working with your bare hands. You must remember to
- Change gloves frequently, especially when going from one task to another.
- Change gloves after handling money, rubbish, dirty dishes etc.
- Wash hands before and after wearing food gloves.
Additionally, the materials used to make food gloves may actually be an allergen for some people (particularly latex), so a choice of food gloves in different materials should be stocked.
Proper hand washing technique and frequency is an excellent way of preventing contamination without the use of gloves. However, there are some advantages to the wearing of gloves:
- In public-facing roles gloves give customers confidence in the hygiene of the staff.
- They give the wearer’s hands protection from heat, skin irritants, cleaning chemicals or contact with allergens.
- They keep cuts and sores on hands away from contact with food.
- They give the wearer’s hands protection for deep cleaning tasks.
Reading
Should You Use Gloves in the Kitchen?
Outlines the pros and cons of using food gloves in the kitchen, along with ways to use them safely
Expected Duration: 15 minutes
Questions
Pre Read Question: What do you think when you see food handlers touching food without gloves?
URL: https://hygienefoodsafety.org/gloves-in-the-kitchen/
Post Read Task: Why do you think wearing food gloves is a matter of debate in the food industry?
Health and safety practices are designed to prevent injuries and food-borne illnesses. We will look at the topic of food safety in more detail a little later in this module, but in this section we will cover how to keep physically safe when working in a professional kitchen. Safety principles apply equally in the home too. Food businesses are legally obliged to ensure the health and safety of workers and must eliminate risks where reasonable to do so. When it is not reasonable to eliminate a risk, then they must endeavour to minimise the risk.
Some of the risks which are present in professional kitchens include:
Cuts can be from knives, graters and other sharp kitchen tools and can be harmful when
- using the wrong knife for the job in hand
- sharpening knives
- knife storage
- cleaning and using slicers
- unseen blades (e.g. knives left in sink full of water)
Ways to eliminate or minimise risks of cuts include:
- train workers in the safe use and storage of knives
- always use the knife appropriate for the job
- ensure slicers and other equipment have safety guards
- use magnetic strips to store knives
(We will look at knife handling, storing and sharpening in more detail later in this module)
Burns and scalds from hot cooking surfaces, boiling liquids and from steam are a real risk in kitchens. Ways you can be harmed from burns and scalds include:
- knocking over pots of hot liquids
- exposure to flames, steam or hot oil
- carrying hot objects, food or liquids in restricted spaces
- using caustic chemicals
Ways to eliminate or minimise risks of burns and scalds include:
- keep handles of pots and pans safely out of danger of being knocked by people passing by
- train workers in safe practices when handling hot oil
- train workers to operate ovens and steamers safely
- ensure workers are wearing correct uniform and other PPE
- provide clean, dry oven cloths etc. to handle hot items
- allow hot equipment to cool completely before cleaning
Lifting and carrying heavy loads can cause injury to workers when:
- a load is too heavy or too large
- the physical effort is too strenuous
- the worker often has to bend and twist when handling heavy loads.
Ways to eliminate or minimise risks of lifting and carrying
- use lifting equipment
- use trolleys to move heavy items around the kitchen
- train workers in proper lifting techniques
- ensure heavy loads are not lifted by one person alone
Workers are susceptible to slips, trips and falls in the kitchen through:
- uneven or poorly-maintained floors
- slippery or wet surfaces due to water or other spilled liquids
- cluttered and confined working areas
- poor lighting
- worker wearing inappropriate footwear
Ways to eliminate or minimise risks of slips, trips and falls:
- ensure proper maintenance of floor surfaces (e.g. repair damaged vinyl or tile flooring, replace damaged rubber floor mats etc.)
- clean up spills immediately
- use safety signage to indicate spills, wet floors etc.
- clean floors only when kitchen is closed or when staff are outside it if possible
- ensure you are wearing the correct footwear
- keep bags etc. off the floor
- keep walkways clear of any clutter
Adapted from Worksafe New Zealand (Worksafe New Zealand, n.d.)
Watch
Spot the hazards: kitchen walkthrough
A walkthrough of a working kitchen with obvious hazards which could cause injury to the workers.
Duration: 1.13
Questions
Pre-Watch Question: Note down all the hazards and risks you notice in this video.
Post Watch Task: Did you get all of the hazards? Note down ways you could eliminate or minimise each one and then complete the next activity.
There are several laws, rules and regulations which govern the professional food industry. These relate to both food safety and personal safety and are designed to keep food handlers and the public safe.
Health and Safety at Work Act 2015
Purpose of the Act
- To provide a balanced framework to secure the health and safety of workers and workplaces by protecting workers and other persons by eliminating or minimising risks arising from work. Workers should be given the highest level of protection against harm to their health, safety and welfare from hazards and risks associated from work as is reasonably practicable.
Employment Relations Act 2000
Purpose of the Act:
- To build productive employment relationships through the promotion of good faith in all aspects of the employment environment and of the employment relationships by:
- Recognising that employment relationships are built on mutual trust and confidence and also on a legislative requirement for good faith behaviour
- Acknowledging and addressing the inherent inequality of power in employment relationships
- Promoting collective bargaining
- Protecting the integrity of individual choice
- Promoting mediation as the primary problem-solving mechanism
- Reducing the need for judicial intervention
- To promote the effective enforcement of employment standards
- To promote observance in New Zealand of the principles of the International Labour Organisation Convention 87 on Freedom of Association, and Convention 98 on the Right to Organise and Bargain Collectively
Human Rights Act 1993
Key provisions of the Act include:
- The Act is aimed at giving all people equal opportunities and preventing unfair treatment based on the basis of irrelevant personal characteristics. It covers discrimination on the grounds of:
- Sex
- Marital status
- Religious belief
- Ethical belief
- Colour
- Race
- Ethnic or national origins
- Disability
- Age
- Political opinion
- Employment status
- Family status
- Sexual orientation
- It is unlawful to discriminate against someone on these grounds in the following areas of public life:
- Employment
- Education
- Access to public places
- Provision of goods and services
- Housing and accommodation
Food Act 2014
Purpose of the Act
- The Food Act 2014 is designed to
- achieve the safety and sustainability of food for sale
- maintain confidence in New Zealand’s food safety regime
- require persons who trade in food to take responsibility for the safety and sustainability of that food.
Now it’s your turn
Before moving on to the next topic think of your own kitchen at home. How safe and hygienic is it? What can you do to make it a better environment for creating great food?
