Bacteria – a simple, single celled microorganism. They food , moisture and warmth to thrive.

Electroshock - caused by touching exposed electrical wire or a piece of electrical equipment which is not grounded properly.
Force Majure- a calamity caused by nature e.g. storm, flood, earthquake
Grounded – means that the electrical conductor is connected to the ground, which becomes part of the electrical circuit
Hazard – a situation that could be dangerous to people in the workplace
Microorganisms –are living cells so small that they they can only be seen in a microscope. They are commonly found to contaminate food –
bacteria, molds, and yeast.
Molds – also a microorganism, that has “furry” growth often found on spoiled food.
Sanitation – the science and practice of maintaining clean and healthy conditions of food production so that the food served to customers
cannot make him ill.
Toxin – a poisonous substance that makes you sick

A. Protecting Property from Fire

• Ensure that cooking ranges, boilers and deep-fat fryers are fitted with thermostats or emergency cutoff valves to turn off the fuel supply
should a fire break out.
• Ensure that filters are removed and de-greased frequently to prevent a build up of greasy deposits.
This should be done weekly but you may need to consider more frequent cleaning if the equipment is used for long periods on a daily basis.
• Store all combustible materials away from buildings or perimeter fencing – preferably inside locked waste bins or lidded skips. Ensure they
are emptied regularly. If no suitable outside location is available, use a secure internal storage area.
• Be vigilant when you open and close the premises each day – look for signs of potential trouble e.g. graffiti or damage to fences – remove
graffiti and repair any damage immediately to deter further damage occurring.
 Electrical faults
Prevention of faults is the answer here and this can be achieved by:
• Frequent visual inspections of all portable electrical items and fixed electrical wiring.
• Regular maintenance of these items by an authorized agency or licensed electrician may be recorded and monitored.
 Smoking
Ideally smoking should be prohibited throughout the premises (including yards and open areas) and notices to that effect prominently
displayed.
• Ensure smoking is restricted to a designated area that is kept free of combustible items such as paper, curtains, flammable liquids.
• Provide metal lidded bins for the disposal of ashtray contents and ensure they are emptied safely every day. Do not dispose of them with
other combustible waste.

B. Protecting establishment from natural hazards

 Flood
Firstly, check with the Local Authority whether property is in a flood risk area. If it is then you should:
Prepare a flood plan for your business detailing the actions you will need to take to minimize damage and disruption. Practice putting the plan
into action so that you and your staff will be sure it works and have experience of what to do.
 Water Escape
Get dripping taps repaired as they can cause damages.
Ensure pipes are properly lagged using suitable insulation material.
If your premises are likely to be unoccupied for a longer period e.g. over Christmas and New Year, turn the water off at the stopcock and drain
the system if possible.
 Storm Damage
Making sure your premises are in a good state of repair, it will minimize the chance of storm damage - check the building regularly (walls, roof
and any outbuildings) and ensure any problems you find are repaired promptly. Check at least once a year that roof gutters, down-pipes and
drainage galleys are clear and unobstructed and kept free of leaves and vegetation.

C. Protecting property from crime

 Burglary
Thieves frequently see catering businesses as an easy target and it is wise to ensure that you have a good level of security at your premises.
Locks on external doors should carry standards and high quality materials. All accessible opening windows should be fitted with key-operated
locks – but protect secluded windows and roof-lights with steel bars, grilles or shutters. Consider fitting shop-fronts with grilles or shutters to
deter smash and grab raiders. Given time, almost any physical security can be overcome, consider fitting an Intruder Alarm system which will
act as a deterrent and limit the time an intruder will have on your premises. Any alarm system should be fitted and maintained . Closed Circuit
Television (CCTV) can help deter and capture evidence of robbery. Any system should be fitted and maintained by an installer registered with a
nationally recognized installation body such as - NSI (National Security Inspectorate) and SSAIB (Security Systems and Alarms Inspection
Board).
When your premises are closed, lock away portable electronic equipment e.g. laptop computers in a secure cabine . Consider fitting access
control locks on entrance doors to prevent intimidation or robbery.
 Theft of money
Keeping cash on the premises overnight increases the chance of a break in:

• Keep as little cash on the premises as possible and keep it out of public view.
• Where possible, cash should not be left on the premises outside business hours.
• Empty the cash register over-night and leave the drawer open as this often deters thieves.

D. Protecting your staff and visitors from accidents. “Prevention is better (and cheaper) than cure”.
 Slips, Trips and Falls
The most common type of workplace accident, these can be easily and cheaply prevented in most cases and will often bring other benefits.
• Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing most of this type of accident.
• Clear up spillage promptly and post warning notices.
• Repair or replace damaged floor coverings immediately – especially on stairways and areas where the public have access.
• Keep a clearly marked first-aid kit available at all times.
 Electricity
Electricity can, and does, kill and the law insists that your electrical installation must be safe
.
• Ensure electrical equipment is only used for the purpose for which it was designed.
• Use a qualified electrician for electrical installation work and for regular testing of portable electrical items to ensure they are in good
working order.
 Fire safety
Carrying out a fire risk assessment is a legal requirement for all businesses (even one person operations); this helps prevent fires and ensures
swift evacuation of the premises by employees and the public in the event of a fire.
• Ensure you have clearly signed and unobstructed escape routes and that your staff are aware of the evacuation procedure. Arrange regular
practices to reinforce this.
• Ensure that you make a specific member of your staff responsible for customers’ and visitors’ safety in the event of an emergency evacuation
of the premises.

 Manual handling/lifting
Preventing injuries caused by manual lifting of heavy items is also the subject of regulations and solutions to this problem can easily be
achieved.
• If loads must be manually lifted, ensure they are carried by at least two people and that training in lifting techniques is provided.
• Provide mechanical equipment e.g. trolleys to assist staff in unloading and moving deliveries. In addition, ensure deliveries are as close as
possible to the location where they will be stored or used.
 Accident reporting and investigation
• Make sure that all accidents and incidents are recorded and investigated as lessons can be learned to prevent them in future. As long as the
recording method is accessible and secure it will be accepted – computer records are fine.

F. Legislations that may affect business

We have mentioned some areas where legislation may affect your business - Fire Safety, Food Hygiene and Electricity. There may be other
regulations from other regulatory board like Food and Drug Administration (FDA) particularly on manufacturing, packaging and storing food.
Be aware and knowledgeable.

List of unexpected kitchen hazards (and some suggestions about how to prevent them).
 1. Rinsing Raw Meat and Poultry.
Dean Cliver, PhD, an Institute of Food Technologists spokesperson on food and kitchen safety, says the USDA has backed off the idea that meat
and poultry should be washed or rinsed—in fact, the organization’s website says there’s no need to do so. ―Sometimes you may buy a
chicken, and it has salmonella. If you cook it thoroughly, it would kill it,‖ Cliver says. ―Washing it might spread the salmonella around.‖
 2. A Greasy Range Hood and Filter.
Captain Peggy Harrell of the Plano Fire Department in Texas says grease that has accumulated under your range hood and on the filter is ―just
the kind of thing that can start a grease fire.‖ Keep the underside of your hood clean, and follow the manufacturer’s guidelines for changing
the filter regularly.
 3. Radon Gas.
Radon is a radioactive gas generated in rock soil that causes lung cancer—and sometimes collects in homes. The EPA says that radon is often
found in water (people using wells rather than municipal water systems are at a higher risk), and is released when the water is agitated, as
when washing dishes. The New York Times also recently investigated radon emission from granite countertops and cited studies that found
some levels to be unsafe. The gas is not detectable by sight, smell, or taste, so the EPA suggests testing for it. Hardware stores sell inexpensive
kits you can use to check the radon levels in your home.
 4. No Fire Extinguisher.
Do you have a fire extinguisher near your kitchen? Captain Harrell says you should (she even suggests that you give extinguishers as
housewarming gifts). Look for an extinguisher that works on class A (ordinary combustibles), B (flammable liquids), and C (electrical fires),
often called a multipurpose dry chemical extinguisher.
 5. Dirty Sponges.
Sponges harbor disease-causing bacteria and spread those bacteria around kitchens. A study by microbiologist Carlos Enriquez at the
University of Arizona found salmonella in about 15 percent of the sponges examined. Dean Cliver says that research shows that microwaving
sponges for about one minute sterilizes them. But, he says, ―There’s a caveat: The sponges should be wet. It never occurred to me that
someone might microwave the sponge when it’s dry.‖ A dry sponge can catch fire in a microwave.
 6. Carbon Monoxide (CO).
CO is another invisible, odorless gas that could be hanging around in your kitchen. The EPA says at moderate levels it causes headaches,
dizziness, nausea, and fainting—and at high levels it can be fatal. The gas is emitted anytime combustion appliances (such as gas stoves) are
used, but dangerous levels occur only when these appliances are misused or misadjusted. To be safe, the EPA suggests that you have your gas
range and oven inspected annually by a professional; never use a gas oven to heat your home; and never burn charcoal indoors. You can pick
up CO test kits and alarms/detectors at hardware stores.
 7. Mold.
The EPA says that mold exposure can cause allergies, asthma, and other respiratory problems. Mold grows in areas where moisture
accumulates, such as near leaky plumbing (check under your kitchen sink). The organization says that water damaged areas should be dried
―within 24 to 48 hours to prevent mold growth.‖ If you have a mold problem, the agency recommends decreasing indoor humidity by fixing
leaks, using dehumidifiers, and turning on exhaust fans whenever cooking or using the dishwasher.
  8. Overloaded Circuits.
The U.S. Fire Administration says that in urban areas, faulty wiring accounts for 33 percent of residential fires; many avoidable electrical fires
are caused by overloaded circuits. Older apartments often have few outlets, so tenants use extension cords or power strips. But this isn’t safe,
according to the FEMA publication Residential Building Electrical Fires. Because heat-producing cooking appliances use a lot of power, you
should be particularly careful where you plug them in.
 9. Bad Storage Habits in the Refrigerator.
The fridge is one place we ought to be paying attention,‖ says Dean Cliver. ―Don’t put drippy raw stuff over the salad bar.‖ The USDA Food
Safety and Inspection Service suggests placing raw meat, seafood, and poultry in sealed containers or plastic bags to prevent their juices from
contaminating other foods.
Bad storage habits in the refrigerator
 10.Leaving High Heat Unattended.
Peggy Harrell says that the most important thing you can to do be safe in the kitchen is to stay close when using high heat on the stovetop. If
you must answer the door or the phone, she suggests keeping a spoon or a potholder in your hand so you have a visual reminder to get back in
the kitchen asap
 11. Stove and Oven Hazards
Whether your stove is gas or electric, it can pose a safety risk for every member of the household. Many people have burned their hands on a
hot stove or as a result of reaching into an oven without a proper oven mitt. The risk of burns, however, is not the only reason that stoves can
be dangerous:
Drop-in stoves can tip over if not properly secured, particularly if someone leans on the door when it is open. To prevent this type of kitchen
hazard, verify that your stove is properly secured.
Pans not safe for direct heat can shatter if placed directly on a hot cook top after being removed from the oven. Always use trivets beneath
pans when you remove them from the oven, regardless of what surface they are being placed on.
Leaving stove burners on under empty pots and pans can be a fire hazard.
Verify that the stovetop is turned off when food is finished cooking.
Pots and pans filled with hot food can easily be knocked off if the handles are not situated properly. Always turn handles so they are facing
away from the front of edge of the stove.
Failure to properly clean out the oven can cause fires while cooking. Clean the oven regularly, and never leave an oven unattended while in
use.
 12. Garbage Disposals
Garbage disposals are common in many homes, and using them improperly can result in injury.
Make sure that every member of the household fully understands how to operate the disposal safely.
Never place your hand or fingers in the drain while the disposal is running.
Never flip the switch while poking around in the drain.
 13. Small Appliances
Most kitchens house a variety of small appliances, including blenders, mixers, crock pots, toasters, can openers, etc. Here are a few tips to
keep in mind:
Keep all small appliance cords away from the edges of the countertop to avoid catching a cord and knocking the appliance off the counter.
Keep small appliances and their power cords away from the sink or other water sources while in use to avoid a shock hazard.
Never reach into appliances like mixers and blenders while they're running.
Keep the Crockpot away from the edge of the counter so children can't accidentally touch it and get burned by the hot outer housing.
 14. Kitchen Tools
Most kitchens house a variety of small appliances, including blenders, mixers, crock pots, toasters, can openers, etc. Here are a few tips to
keep in mind:
Keep all small appliance cords away from the edges of the countertop to avoid catching a cord and knocking the appliance off the counter.
Keep small appliances and their power cords away from the sink or other water sources while in use to avoid a shock hazard.
Never reach into appliances like mixers and blenders while they're running.
Keep the Crockpot away from the edge of the counter so children can't accidentally touch it and get burned by the hot outer housing.
 15. Knives
Knives are among the most common kitchen hazards, particularly if they are not stored properly.
Store your sharpest knives separate from the utensil drawer, either in a knife block or case.
Keep the knife block out of reach of children, and put it in a safe place where it won't get knocked over.
When storing knives in blocks, be sure that the handles are positioned so that they can be gripped easily.
Place the blade of the knife in the block with the sharp side pointing up. This will help preserve the edges, as well as make it easy for
household members to know what to expect when pulling out a knife.
Knife cases should be firmly sealed so there's no risk of knives accidentally being exposed.
 16. Household Chemicals
Many people store their chemical products, such as cleaning supplies and insecticides, in the kitchen. The most common storage spot for these
types of products is underneath the sink. This places the products within easy reach of children, and even pets, if cabinet doors are not
properly closed. Many of these products are harmful or fatal if ingested, and can also cause burns, skin irritation, and other problems.
Install safety locks on the doors of the cabinet where any potentially dangerous chemicals might be stored.
Store bleach and ammonia in separate areas because they can produce a dangerous reaction if they come in contact with one another.
Keep the number for poison control posted on your refrigerator or inside a cabinet door in case you need help in a hurry

Be Aware of Kitchen Hazards

It's a good idea to periodically review how your kitchen is set up so you can make sure that everything is positioned and secured in a safe
manner. It's also important to keep a fully-charged fire extinguisher and first aid kit handy in the event of a worst case scenario. When you are
aware of the most common kitchen hazards, it's possible to take steps to prevent unnecessary injuries and accidents from occurring