ASSESSMENT OF KITCHEN HAZARDS IN THE HOSPITALITY MANAGEMENT TECHNOLOGY DEPARTMENT DEMONSTRATION KITCHEN, FEDERAL POLYTECHNIC, BAUCHI

This study assesses kitchen hazards within the Hospitality Management Technology Department of the Federal Polytechnic, Bauchi. The research examines the types of hazards commonly encountered in the departmental training kitchen, their potential risks to students and staff, and the effectiveness of existing safety control measures. Data were collected through structured questionnaires and direct observation, focusing on areas such as physical, chemical, biological, ergonomic, and fire-related hazards. The findings reveal that slips, cuts, burns, and exposure to cleaning chemicals constitute the most frequent hazards. Contributing factors include inadequate ventilation, improper waste disposal, and limited safety awareness among students. The study further indicates that while some control measures—such as safety signage, fire extinguishers, and training sessions—are in place, their implementation remains inconsistent. It recommends regular safety audits, improved supervision during practical sessions, and the inclusion of safety modules in the departmental curriculum. The study concludes that strengthening safety culture and hazard management practices is vital to ensuring a safer learning environment and promoting professional standards in hospitality training.