Kallan The Damsel in Distress
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Kallan The Pastry Chef

Kallan The Pastry Chef | Kallan The Damsel in Distress | Scoop.it
Elijah Ceeney's insight:

Kallan is a recently qualified pastry chef.

 

Burns

Due to the nature of using ovens and stoves Kallan has stated that being burnt is probably the second most common injury in his industry.

Chefs usually have a lot of towels hanging of their aprons because of this issue.

 

 

Cuts

The most common injury obtained by chefs in Kallan's line of work are cuts.

Chef use extremely sharp and high quality knives.

Kallan has stated the importance that is placed on training to use a knife whilst completing his apprenticeship.

 

 

Fatigue

 Hospitilaty workkers are typically faced with long days due to split shifts.

Kallan has explained a typical work day he could start at 7am in the morning and finish at 10pm that night.

He has also stated that having 3 hour break each day increases his fatigue when he returns after his break,

 

hazzardous Chemicals

 

Chefs use harsh cleaning chemicals to kill any bacteria that may have contaminated the food preparation areas.

Kallan has explained that in some instances the MSDS requires an employee to use a respirator, Industrial rubber gloves and apron.

 

 

 

Slips/Trips

 Another common injury sustained in the kitchen are falls.

The use of oils for cooking can splatter from the pan or fryer, thus building up over time on the ground.

Chefs usually attend to oil spills instantly by using salt then moping the area of the spill.

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hygienic_food_prep.pdf

Elijah Ceeney's insight:

The biggest issue Kallan faces in the kitchen is food contamination.

 

There are strict procedures and protocols in place to combat this hazard.

This regulations are put in place to protect both customers and staff.

Storing food in the correct areas or temperature requirements helps too prevent spoilage.

 

Another issue Kallan needs to be aware of is cross continuation from preparing foods on unsanitary surface.

 

The main things Kallan needs to adhere to in the link is checking for signs of food spoilage, proper storage of foods and to remember to label and date opened packages of food.

 

By following these guidelines kallan would have significantly reduced the risk of food poising within his work place

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Program Drinking - A Proactive Approach to Managing Hydration in the Workplace | Thorzt.com

Program Drinking - A Proactive Approach to Managing Hydration in the Workplace | Thorzt.com | Kallan The Damsel in Distress | Scoop.it
Did you know that if you're thirsty you are already dehydrated? A study of Australian mine sites found that workers who rely on thirst to determine
Elijah Ceeney's insight:

The kitchen is a hot environment due to the constant use of hot equipment such as stoves and ovens.

 

Kallan benefit from drinking plenty of water and adhering to general rule of 250ml each 15 minutes.

Kallan also needs to recognise that some of his fluid intake need to come from food itself.

Keeping a healthy diet would help to achieve the balance of fluid intake from dinking and eating.

Sipping on water is more beneficial for kallan to maintain a appropriate amount of fluid. Studies have shown our bodies do not retain large amounts of fluids when consumed in a short periods.

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Hospitality Industry Burnout

Hospitality Industry Burnout | Kallan The Damsel in Distress | Scoop.it
Includes: the hospitality industry, types of jobs in the hospitality industry, employee burnout in the hospitality industry, and reducing hospitality industry burnout.
Elijah Ceeney's insight:

The hospitality industry has a reputation of being a high stress environment hence the saying "if you can’t stand the heat, stay out of the kitchen".

Stress can lead to fatigue which raises the chances of injuries and errors within the workplace.

 

Kallan can help manage his stress levels by recognising his behaviour and thoughts.

Kallan's diet can play a key role in managing his emotions and fatigue levels.

Keeping a healthy and nutritional food intake Kallan can better combat stress and fatigue which will help to reduce his stress.

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Basic Knife Skills - YouTube

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Master a few simple techniques to slice and dice like a chef. Good knife skills not only save time and effort, they keep you safe as well. In this video, you...
Elijah Ceeney's insight:

 

 

This may not be a no brainer but the most common injury sustained in the food industry is from a knife.

 

There are is a lot emphasis on how to correctly use a knife within the hospitality industry.

Learning how to use a knife correctly would seriously impact on Kallan's chances of being injured from a knife.

Keeping you fingertips clear from the sharp edge of the blade and using your knuckles as a shield would lower his risk of a cut being inflicted.

 

Always keeping .his knives sharp is another safeguard for Kallan’s own safety whilst using a knife.

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Workplace safety - hazardous substances - Better Health Channel

Workplace safety - hazardous substances - Better Health Channel | Kallan The Damsel in Distress | Scoop.it
Exposure to hazardous substances in the workplace can lead to a variety of health effects, including poisoning, skin rashes and diseases of the lung, liver or kidney. Organisations such as WorkSafe Victoria can offer advice on how to reduce the risks of working with hazardous substances.
Elijah Ceeney's insight:

 

 

As a pastry chef Kallan frequently uses hazardous cleaning products throughout his shift.

 

Kallan would benefit greatly from reading the Material Safety Data Sheet on regular basis even if believes he knows the procedures and guidelines within the MSDS.

 

Employees having regular consultations with senior staff about the appropriate use of chemicals in the workplace would not just benefit Kallan but all staff and customers.

 

Kallan need to check that any protective equipment he uses is in working order and falls within the guidelines of the MSDS.

This would greatly reduce the chances of any injuries being sustained.

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