Kitchen Hazard Identification

Front

A chef slips on a wet kitchen floor while carrying a pot of soup.

Back

Physical Hazard – caused by slippery surfaces or uneven flooring.

Front

A cleaner mixes bleach and detergent, creating toxic fumes.

Back

Chemical Hazard – from harmful cleaning products or reactions.

Front

A kitchen helper cuts raw chicken, then prepares salad without washing hands.

Back

Biological Hazard – bacteria cross-contamination (e.g., Salmonella, E. coli).

Front

A waiter carries heavy trays for long hours and complains of shoulder pain.

Back

Ergonomic Hazard – poor posture or repetitive lifting causes muscle strain.

Front

A commis feels stressed and anxious after being shouted at by the head chef.

Back

Psychosocial Hazard – workplace stress or bullying.

Front

A blender wire is damaged and gives a small electric shock when touched.

Back

Mechanical/Electrical Hazard – faulty equipment or exposed wiring.

Front

Cooking oil overheats in the deep fryer and catches fire.

Back

Physical/Fire Hazard – flammable materials near heat sources.

Front

A chef uses a dull knife, applies too much force, and cuts his hand.

Back

Mechanical Hazard – sharp or defective tools causing injury.