KITCHEN HAZARDS, CAUSES AND CONTROL
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ABSTRACT
The study examined kitchen hazards, causes and control using restaurants, catering centres and fast-food centers in Lagos state as case study. Exploratory research design was adopted in the study. A total of 90 respondents were selected in the study.Three research questions were raised to guide the study. Data obtained were analyzed using descriptive statistical tools and one-way ANOVA to drawinferences. The findings of the study showed that the types of Hazards in the kitchen which include, Burns and scalds, wrist and shoulder stiffness, slips and falls, cuts and lacerations, body ache, direct exposure to heat, and electric shock. The study further revealed that spillage of hot oil and fat, improper design of handles, lifting heavy utensils, continuous stirring, tossing and turning foods, repetitive motion, slight friction or traction amid the footwear and the walking surface, slippery flooring surfaces and spillage of greasy food, and sharp edged Cooking appliances are among the major common causes of kitchen hazards. Finally, it was also noted that providing handles for tools and utensils, providing appropriate gloves, allowing oil to cool before it is moved among others are ways to prevent the occurrence of kitchen hazards.
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Kitchen safety awareness is crucial during food preparation and cooking, as well as during clean-up and daily living; understanding the hazards present in the kitchen can help you avoid accidents or subjecting your family to a bout of food poisoning. Hazard is a situation that could be dangerous, like slipping and falling. Every kitchen has safety hazards. A hazard is any agent that can cause harm or damage to life, health, property or the environment (Sperber, 2001).
Hazards can be dormant or potential, with only a theoretical probability of harm. An event that is caused by interaction with a hazard is called an incident. The likely severity of the undesirable consequences of an incident associated with a hazard, combined with the probability of this occurring, constitute the associated risk. If there is no possibility of a hazard contributing towards an incident, there is no risk.
The highest proportion of reported major injuries to workers in 2009/2010 was caused by slips, trips and falls on level ground. The occupations most affected were kitchen assistants, chefs, and waiting staff. Slipping on a wet surface (grease, oil, food) was responsible for 238 of the major injuries reported. Tripping over an obstruction (furniture, small items, work materials, boxes, and waste) accounted for 78 major injuries.
1.2 Statement of the problem
Appropriate kitchen practice is the conditions and measures necessary to ensure the safety of food from production to consumption. It is a fundamental requirement of any food process that the food produced should be safe for consumption.Good kitchen practice is a basic need but there is a danger that it may be overlooked in the development of effective and efficient processes. Food safety remains a critical issue with outbreaks of foodborne illness resulting in substantial costs to individuals, the food industry and the economy (Kaferstein, Motarjemi, & Bettcher, 1997). Within England and Wales the number of food poisoning notifications rose steadily from approximately 15,000 cases in the early 1980s to a peak of over 60,000 cases in 1996 (Wheeler et al., 1999). Unsafe food has been a human health problem since history was first recorded, and many food safety problems encountered today are not new. Although governments all over the world are doing their best to improve the safety of the food supply, the occurrence of food borne disease remains a significant health issue in both developed and developing countries. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. Proper food preparation can prevent most food borne diseases (Five keys to safer food manual). More than 200 known diseases are
transmitted through food. (Mead et al., 1985). Recent years have seen a reversal in this trend but food poisoning remains a high priority for the public and government (Parliamentary Office of Science & Technology, 2003). Mishandling of food plays a significant role in the occurrence of foodborne illness. Improper food handling may be implicated in 97% of all foodborne illness associated with catering outlets (Howes, McEwen, GriYths, & Harris, 1996). The chances of food contamination and cross contamination become higher especially in the lower socio-economic classes due to unsatisfactory environmental conditions, poor personal hygiene, poor quality and insufficient water supplies, unhygienic preparation storage and feeding of foods. (Khan Hameed, 1997; UNICEF, 2000). Food safety hazards are contaminants that may cause a food product to be unsafe for production. Lack of adequate food hygiene can lead to food borne diseases and death of the consumer. The aim of this study is to examine the types and causes of work-related injury among cooks working in restaurants, catering centres and fast-food centres in Lagos state.
1.3 Objectives of the study
The primary aim of this study is to appropriate kitchen practice necessary to eliminate hazards in the kitchen. Specifically, the study seeks to:
- Elucidate the types of hazards in the kitchen.
- The causes of hazards among cooks in Lagos state.
- Recommend appropriate kitchen practice necessary for hazards reduction.
1.4 Research Questions
- What are the types of Hazards in the kitchen?
- What are the causes of hazards among cooks in Lagos state?
- What are the appropriate kitchen practice necessary for safety?
1.5 Scope of the study
This study is limited to cooks working in restaurants, catering centres and fast-food centers in Lagos state. The findings of this study however is not limited and can be applied to other states or other kitchen scenario.
1.6 Significance of the study
This study sought to create awareness on the different types of hazards faced by cooks during work. It seek to promote safety measures among cooks and in extension the hospitality industry.
1.7 Limitation Of The Study
Like in every human endeavour, the researcher encountered slight constraints while carrying out the study. Insufficient funds tend to impede the efficiency of the researcher in sourcing for the relevant materials, literature, or information and in the process of data collection, which is why the researcher resorted to a limited choice of sample size. More so, the researcher simultaneously engaged in this study with other academic work. As a result, the amount of time spent on research will be reduced.
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