Kitchen Safety Precautions for Camp

Jun 9

When working at a summer or day camp, you may be responsible for conducting various kitchen tasks, such as preparing and cooking food and serving meals to campers. While these activities can certainly be rewarding, they also pose potential dangers. After all, kitchen operations carry a wide range of hazards and can lead to numerous injuries and incidents, including cuts, sprains, fires and food contamination concerns. With this in mind, it’s important to leverage proper precautions when conducting these tasks. Keep reading to learn more about kitchen safety measures for camp.

Avoiding Cuts

The sharp edges and blades found on certain kitchen tools and portable appliances (e.g., knives, bench scrapers, food processors, slicers and dicers) can increase your risk of accidentally cutting your skin. Here are some best practices for avoiding such injuries:

Wear steel mesh gloves to protect your hands when operating sharp tools or appliances.
Use knives safely by cutting away from your body while keeping your fingers and thumbs out of the way of the cutting line.
Let a falling knife fall; never try to catch it.
Carry knives with the cutting edge angled away from your body and the tip pointed downward.
Use push sticks to place food into portable appliances; never use your hands to push items through.
Turn off and unplug portable appliances before disassembling or cleaning them.
Don’t open lids or put your hands into portable appliances while they are on.
Make it a priority to use the machine guards provided for portable appliances; never assume you’ll be safe without them.

Mitigating Sprains

Performing repetitive tasks (e.g., chopping and mixing), lifting heavy items and standing for long periods of time in the kitchen could elevate your likelihood of experiencing sprains. Consider the following tips to mitigate these injuries:

Lift items with your knees, not your back.
Use a footrest to shift your weight back and forth when standing for extended periods.
Try to keep your elbows close to your body while cooking rather than holding them up.
Use appliances to chop and mix foods whenever possible instead of doing these tasks by hand.
Rotate through different stations to avoid doing the same tasks repetitively.

Preventing Fires

Using gas-powered and convection appliances can increase the likelihood of fires in the kitchen. Here are some measures for preventing these incidents:

Keep hot pads, oven mitts, wooden utensils, food packaging and towels away from any heat sources.
Don’t leave any food you are cooking unattended. If you need to leave the kitchen for even a short period of time, turn off all heat sources.
Avoid letting children enter the kitchen, operate any appliances or come in contact with heat sources.
Use the lowest heat setting possible that will cook food thoroughly and safely.
Don’t place metal or foil in a microwave oven; it will cause sparking and can lead to a fire. If you notice sparks, turn off the microwave immediately, unplug it and report the incident to your supervisor.
Keep the vent-hood fan on whenever you are cooking on a range.
Remove grease and other messes from the range and oven immediately.
Exercise caution when lighting ovens with gas ranges that do not have a self-lighting feature.
Make sure all appliances are off before leaving the kitchen.

Minimizing Food Contamination Concerns

Poor food preparation and kitchen sanitation techniques can result in possible contamination concerns, placing those who handle and eat the food at risk of experiencing foodborne illnesses. Leverage these tactics to minimize such incidents:

Wash your hands with soap and water before and after preparing any food as well as after touching raw meat, fish and eggs.
Dispose of trash and food scraps promptly. Keep garbage cans covered when not in use.
Monitor the kitchen regularly for rodents and insects. Inform your supervisor immediately if you identify these pests.
Clean and sanitize all cooking utensils, dishes and food contact surfaces following each use. Make sure dishes and utensils are washed at temperatures above 100 degrees Fahrenheit and covered when not in use.
Don’t let perishable food sit out or go unrefrigerated for extended periods. This food should remain under 40 degrees Fahrenheit at all times.
Cook foods as directed and ensure they remain at safe temperatures until they are served.

Conclusion

Overall, it’s evident that kitchen tasks present a number of hazards. Yet, by following adequate precautions, you can help prevent injuries and other incidents while working in the kitchen, therefore contributing to a safe camp environment. Contact your supervisor for more information on camp safety.

kitchen safetykitchencooking

Megan Henderson