[Sca-cooks] Safety in the Kitchen

[jenne at fiedlerfamily.net]

> 1.  What do you do to protect yourself in the kitchen from injuries?

Hm... I don't do very well at most things, but:

1. Curl your fingers under, not OUT, when holding food to slice.
2. Wear natural fabrics and clothing that can be quickly pulled away from
the body in case of a hot spill-- t-tunics work well for this.
3. Provide lots of pot holders and dry towels. Remove wet towels from the
work area so someone doesn't try to use them as pot holders.
4. Make sure you and your crew drinks lots of water and takes breaks as
necessary.

> 2.  Do you bring your own first-aid kit?  If so what do you consider
> essential?

I don't. I just make sure I know the name and location of at least two
chirugeons. :)

> 3.  Do you have any personal "problems" and what steps to you take to look
> after yourself - proir, during and after the event?

I have plantar fascitis. Among other things, I have to faithfully do my
foot exercises to extend the life of my feet before the event. I plan the
kitchen so that many tasks can be done sitting down. I make sure I take
breaks sitting down. I also (now) check my feet to make sure I don't have
any heel cracks-- one feast I was totally unaware that I had made my hip
really sore by limping until I took off my shoes and found the cracked
heel. I also try to line up people to help me load my stuff back into the
car at the end of the event. :)


-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"Never doubt that a small group of thoughtful committed citizens
can change the world; indeed it's the only thing that ever has..."
-- Margaret Mead