Explain the causes and prevention of accidents in food service institutions. Add a note on the 3 Es of safety.

1. 1 · Open in two lines. An accident is an unplanned event that causes injury or damage. Kitchens are high-risk because of heat, sharp tools, wet floors, gas and electricity.
2. 2 · Causes. Unsafe acts (hurry, fatigue, no training) and unsafe conditions (wet floors, poor light, faulty equipment).
3. 3 · Accidents and prevention.
   • Falls, cuts, burns and scalds.
   • Electric shock, fire, strains and machine injuries, chemical injuries.
4. 4 · Fire safety. [Diagram: fire triangle of heat, fuel and oxygen] Smother oil fires; never water on oil or electrical fires; PASS.
5. 5 · The 3 Es. Engineering (safe design), Education (training, drills), Enforcement (supervision, checklists, rules).
6. 6 · In a real kitchen. Most accidents happen in the pre-meal rush: plan work, wipe spills, turn handles inward.
7. 7 · Close in one line. Safety is built in, taught and enforced; every accident prevented saves people, time and money.

Scoring tip: A three-column table (accident, cause, prevention) is quick and complete; draw the fire triangle.