Sharp knives, hot surfaces, heavy lifting, and fast-paced service all create risks that, without proper awareness and preparation, can quickly lead to injury.
A solid understanding of first aid is not just useful—it’s essential.
Here are key first aid tips and ideas every busy kitchen should implement to protect staff and maintain a safe working environment.
1. Stock and Maintain a Fully Equipped First Aid Kit
Every working kitchen must legally have a first aid kit that’s appropriately stocked and accessible. Essentials include:
Assorted plasters and sterile dressings
Burn dressings and gel (e.g. Burnshield)
Sterile eye wash
Antiseptic wipes
Disposable gloves
Bandages and tape
Finger cots or stall dressings (particularly useful in food prep)
Scissors and tweezers
A digital thermometer
First aid guidance leaflet
Make sure kits are checked weekly, with used items replaced promptly. Place kits in clearly marked, easily accessible areas—ideally near each workstation.
2. Train All Staff in Basic First Aid
Basic first aid training should be part of every kitchen induction. While not everyone needs to be a certified first aider, all staff should know how to:
Treat cuts and grazes safely
Respond to minor burns and scalds
Perform CPR and use an AED (Automated External Defibrillator), if available
Manage choking incidents
Spot signs of allergic reactions and anaphylaxis
Encourage ongoing training, and display emergency numbers prominently, including NHS 111 and the nearest A&E department.
3. Common Kitchen Injuries and How to Handle Them
Cuts and Lacerations
Use blue waterproof plasters (a food industry standard) to cover any wound. Apply pressure to stop bleeding and elevate the injury if needed. For deeper cuts, seek medical attention.
Burns and Scalds
Immediately run the burn under cool running water for at least 20 minutes. Do not apply oils, butter, or ice. Use a sterile, non-fluffy dressing, and avoid bursting blisters. Burns covering large areas or those affecting the face, hands, or genitals should be seen by a medical professional.
Slips, Trips and Falls
If someone falls, assess for head injuries or broken bones. Do not move them unless they're in danger. Ensure wet or greasy floors are mopped promptly and clearly signed to prevent incidents.
Eye Injuries
Splashes from hot oil, cleaning chemicals or food prep can cause irritation or burns. Use an eyewash station immediately and seek urgent care for any chemical or deep tissue injury.
Choking
Encourage the person to cough. If that fails, administer back blows and abdominal thrusts (Heimlich manoeuvre). Call 999 if they lose consciousness and begin CPR if necessary.
4. Promote a Culture of Safety and Awareness
Prevention is always better than cure. In a high-pressure kitchen, encourage staff to:
Wear protective gear (cut-resistant gloves, non-slip shoes)
Use safe cutting techniques
Store knives and heavy items securely
Keep walkways clear and dry
Take regular breaks to reduce fatigue-related accidents
Regularly review safety procedures, especially when onboarding new staff or introducing new equipment.
5. Have a Clear Emergency Action Plan
Make sure all team members know the emergency procedures:
Who to call in an emergency
The location of first aid kits and fire extinguishers
How to evacuate the premises if necessary
Where to find the accident logbook (required for all workplace injuries)
Designate a trained first aider for each shift and keep contact lists up to date.
A fast-paced kitchen doesn’t need to be a dangerous one. By preparing staff with practical first aid knowledge, keeping kits well-stocked, and prioritising safety culture, you’re investing in the wellbeing of your team and the success of your business.
Accidents may be inevitable—but with the right preparation, injuries don't have to escalate.