kitchen equipment safety procedures

For official guidance and to engage with Food Alert services please do call our team on 020 7244 1900 or email enquiries@foodalert.com. Remove foods from the oven carefully to avoid spilling hot food. Many cleaning operations involve the use of chemicals and equipment. Care must be taken when using a stove because of the intense heat it can produce, both on the cooktop and inside the oven. Managers must ensure that cleaning staff are appropriately trained and that they are familiar with the risks associated with the performance of cleaning tasks in their specific work locations. Alongside this, a 10-inch serrated knife is recommended for cutting thick breads and roasts. Regularly serviced and maintained gas systems would prevent fire, the production of toxic carbon monoxide and even an … How do I maintain gas equipment in my kitchen? U.S. Fire Administration: Cooking Fire Safety, Food Service Warehouse: Knife Safety in the Commercial Kitchen, National Fire Protection Association: Cooking Oil, Cooking Schools: Cooking and Kitchen Safety Tips. Each piece will be numbered. Making sure your uniform is well fitted. Many pots and pans can be made of a much heavier metal, but are more superior than regular ones as it means they heat up better. Within this article we have depicted some vital points to keep in mind when you’re using these tools in the kitchen: Despite various other health and safety procedures that we recognise when working in the kitchen; a key element to kitchen safety is guaranteeing that the correct tools are used in order to make cooking both easier and safer. Learn about key cooking tools and when to teach your kids kitchen safety. The Kitchen Standard Operating Procedures serve as a working guide for users in regards to food safety, sanitation, and equipment use. Hold the knife firmly and close to the blade for better control.  Clean equipment after each use. Knives become blunt when used repeatedly, and a blunt knife is more likely to cause an accident. Watch broiling foods carefully to ensure they do not burn or burst into flame from their proximity to the intense heat source. SOP Number: Kitchen / F&B Production SOP – 5 Department: Kitchen / Food Production - Equipment Handling Date Issued: 12-Sep-2018 Time to Train: 30 Minutes Purpose of this SOP: All Kitchen/Food Production facility and equipment will be maintained, cleaned and sanitized on a regular basis to ensure the safety of the food prepared and served to customers. Following the recent horrific fatality involving a young fitness blogger and a whipped cream dispenser, it has risen to our attention the importance to remember the different health and safety dangers that arise with different equipment when cooking at home. Care must be taken when using a stove because of the intense heat it can produce, both on the cooktop and inside the oven. London  SOP Food Safety & Hygiene Page 1 STANDARD OPERATION PROCEDURES FOOD SAFETY & HYGIENE Document No. It is up to the user to maintain all standards of sanitation and food safety relevant to their specific business. Further advice should be sought from your food safety consultant if required. It is necessary to make sure that knives are kept out of the reach of children and aren’t used for ‘odd jobs’ around the house, as this can damage the blade and be dangerous. Poke holes in potatoes before microwaving them to allow steam to escape; failing to do this can result in an exploded potato and a nasty burn. https://www.extension.iastate.edu/foodsafety/SOP-restaurant Let’s take a look commercial kitchen equipment … Because of this, make sure that your knives are constantly sharp by using a sharpening tool. Do not place knives in a sink full of soapy water where they cannot be seen. In addition to being aware of the mechanical hazards in the kitchen, it is important that you use the correct protective clothing and equipment. Cuts, bruises, fractures, and amputations to hands can occur from mincing or cutter plates, and rotating blades. Always use microwaves, pans and pots, toasters and other cooking appliances only with food inside, and stay in the kitchen while operating all appliances. Working in kitchens demand long hours on the feet and lifting of heavy pots and pans are normal way of life in the kitchens. Scope : Kitchen & Restaurant employees Location: Kitchen & Restaurant Date prepared 31.05.2013 By: SvN-vH Date reviewed By: Date approved 31.05.2013 By:HK Effective Date 01.07.2013 Revision History If you need to move heavy pans when they're on the hob, try to slide them rather than lift. Though they may seem like a costly investment, purchasing a well-made knife will not only last for decades – but also will allow for safer and easier cooking. Keep yourself safe in the kitchen by being aware of safety precautions and practicing them every time you cook. If alternative disinfectant products are not available, food businesses may wish to consider using heat as a Critical Control Point. 2. Never use switches or any electrical equipment when your hands are wet . The industry covers people working in commercial kitchens, hotels, restaurants, cafes, fast food outlets, pubs and clubs and those … As a worker, you are responsible for the following: 1. To counter this, oven … Simple tips for kitchen safety. Appliances and equipment Hobs and ovens: Any spillages should be wiped up after each shift to prevent a build-up of grease and grime, and the interior of the oven should be cleaned using a specialist oven cleaning product once a week. In order to stay safe in the kitchen, it's important to understand … But more serious injuries can bring your service to a halt - and maybe even leave you a team member short when you need them the most. If a socket in the kitchen, or anywhere else in the house is likely to be used to supply portable equipment outdoors, it should be protected by an RCD. Make sure you follow these tips when it comes to pots and pans: We hope that these basic tips that you must follow with various different kitchen equipment have helped to remind you of the dangers that might arise whilst you are cooking at home, and how easy it is to avoid them with these simple guidelines. Having the right food preparation equipment is an important part of kitchen safety. Additionally, make sure the board is always clean after use, by giving it a thorough wash, to avoid food poisoning. Buying separate cutting boards is recommended so that you have one for your raw meats, poultry and fish, to avoid cross-contamination. It’s just good business sense. Pots with two handles are much more easier to handle than those with only one handle. Most of the people and also the aspiring cooks suffer from back pains and spinal injuries in their industrial training because of their wrong postures. Be sure to unplug a coffee pot when you are finished consuming it for the day--coffee left over a burner turns into a very thick residue in the bottom of the carafe. If the carafe of your coffee pot burns dry, replace it rather than reuse it. The kitchen is one of the most exciting and dangerous environments for working. From the time the food is delivered to the minute it is served to the customer, food safety should be at the top of the list. With an English major background she creates articles and ebooks on a wide variety of subjects. Please sign and return the log to the appropriate area of the Kitchen wall when your time is completed. The materials used in the manufacture of kitchenware are often good conductors of heat. Workers in turn must also follow proper procedures and make use of safety equipment to prevent injuries and accidents for everyone. When frying foods, use only as much oil as you need to completely submerge the item being fried, and leave plenty of room for the food that is being cooked so that the displacement caused by adding food doesn't cause the oil to spill over the top of the pot. Moving parts, exposed blades, and nip points are the major hazards of working with kitchen equipment (such as mixers, mincers, processors, and slicers). Then after this, position it cut side down and continue cutting. The standard for safety and operations for a commercial kitchen have to be adhered to. Before a fire can occur, these three components must be present: Fuel (a combustible material such as wood, gasoline, paper, or cloth) Heat (sufficient to raise the fuel to its ignition temperature) Oxygen, usually in the form of air (to sustain combustion) Figure 14. Use wooden cutting boards for fruits and vegetables, plastic for meats.  Use oven mitts and arm guards when working on hot equipment such as griddles, broilers, ovens and waffle bakers, and when holding hot pans. Inch your hand back as you make each slice to avoid cutting yourself. GUIDELINES FOR KITCHEN USE When heating liquids in the microwave, retrieve them very carefully and stir them with a long-handled utensil to be sure no bubbling over will occur. Kitchen appliances used incorrectly can injure people. Restaurants must ensure that safety for all workers. Match the knife to the chore: use a paring knife for peeling skins from fruits and vegetables, a small chef's knife for dicing and chopping, and a bread knife for sawing slices of bread. Wearing personal protective equipment (PPE) can prevent accidents from happening. An 8-inch knife, straight-edged knife is recommended as a starting point, allowing you to cut most foods. This site provides information for people working in the catering and hospitality industry on how to comply with health and safety law. 02490317, Food Alert take no responsibility if the information in the article is used to form part of a safety management system or used to form part of any legal or regulatory compliance for your business. March 2, 2016. Follow these simple tips to keep your cooking areas accident-free. Kitchen Safety. This characteristic makes it almost impossible to handle these cooking tools with bare hands. Grease filter cleaning. Maintain two separate cutting boards: one for meats and the other for fruits and vegetables. To follow the Colleges’ Health & Safety procedures/Safe Working Practice H.C.C.P. It is a checklist of procedures to follow in equipment use, cleanup, etc., as described in the Kitchen Policy. Following sarety rules in the kitchen helps to avoid fires. Make sure pot and pan handles are turned inwards when they're on the stove so that they can't be knocked by a passerby. Fire Safety Procedures and Regulations Components that produce fire. Finally, have the class vote as to the most important safety procedures listed on each sheet of butcher paper. 247-249 Cromwell Road  Despite various other health and safety procedures that we recognise when working in the kitchen; a key element to kitchen safety is guaranteeing that the correct tools are used in order to make cooking both easier and safer. Meat juices can also be absorbed into wood cutting boards--consider using plastic cutting boards for meats and disinfect them with a tablespoon of bleach in a gallon of water periodically or run them through the dishwasher. Food/ Kitchen Service Preparation Match pots and pans to the size of the burner and turn handles away from you while in use. Sharp knives are actually less dangerous than dull ones, because a sharp knife will glide through the meat or vegetable you are chopping, but you will be tempted to force a dull knife to accomplish the same task--keep knives honed. Use a knife caddy or block to store sharp knives; allowing them to lie loose in a drawer can cause cuts when you thrust your hand into it.  If you must leave the area, turn off the cooking equipment. Food Alert take no responsibility if the information in the article is used to form part of a safety management system or used to form part of any legal or regulatory compliance for your business. Basic safety rules for stoves lower the chance of getting burned. 3. They will write the name of each piece of kitchen equipment that is pulled from a bag. However, this makes them harder to lift, causing a risk with living substantial objects. Kitchen Tools and Equipment Safety Procedures. Inspecting the whole kitchen area to check if closing procedures were properly initiated during the previous shift. Small nicks and cuts are part and parcel of life as a chef. Always plug these appliances in near an outlet rather than connecting them to an extension cord. Teach children to use basic equipment first and then graduate to electrical appliances as they grow older and more experienced. Fire triangle (By GustavB under CC BY-SA 3.0.) Basic safety rules for stoves lower the chance of getting burned. This device may not do much for your cherries jubilee, but it … Here are some tips to help you choose the correct knives and ensure you care for them properly: As well as these basic tips, learning how to properly use your knife is important. Food service can be a hazardous business, especially when it comes to the many pieces of commercial equipment required to operate and run a successful kitchen. However, taking care with handling the blade in the sink is vital to avoid cutting your hand. SW5 9GA, © Food Alert Ltd. 2020 A safe kitchen means safe staff. Many people, such as pregnant women or the elderly, are at risk of getting severely sick from foodborne illness. Grease filters collect grease as the grease-laden vapors flow up into the hood, … (e.g., cleanliness, equipment malfunctions, proper storage, and waste disposal) Receiving and proper storage of food supplies (e.g., labeling, indicating dates, proper wrapping, and storage) 2. Instead of putting your knives in the dishwasher, washing them by hand in detergent and then towel drying immediately after will help them to last longer. Vent smoke and cooking steam through the range hood, and be sure to remove its filter and wash it regularly to reduce grease build-up, which can catch fire. Oven gloves.  Turn exhaust hoods on before turning on any cooking equipment and dish machines. When overseeing the kitchen, it is extremely important to be aware that you are not only responsible for your own safety but for the other members of staff around you. Health and safety in cleaning operations. Never hold a knife by the blade and always hand a knife to others by turning the handle toward them. Check to ensure any plates or containers you place in the microwave are microwave-safe. In particular, it is highly recommended that you use a good set of knives, which you have correctly learnt how to use. Observe all manufacturer warnings. Clean up spills in the oven as soon as it is cool. Be very careful when adding frozen foods to hot oil--their ice crystals can cause a violent bubbling in hot oil, and could result in oil spilling under the burner, potentially causing a grease fire. Get a fire extinguisher for your kitchen. Work equipment includes machinery; tools or equipment used by an … Gas units and appliances have to be installed, fitted, operated and repaired by competent persons. Posted on October 25, 2019 by Personnel Solutions. The content of these “SOP” statements is determined by your menu, facility, layout, equipment and your style of service. Professional chefs spend hours training how to use a knife effectively and safely, but we’ve listed the basics to help guide you: Regarding which cutting board you should be using alongside your knife, choose a cutting board which can be easily cleaned and is made of a dish-washer safe material. For official guidance and to engage with Food Alert services please do call our team on 020 7244 1900 or email, Lockdown 2.0 survival tips from Food Alert. Food Alert The law requires employers in hospitality and catering premises to ensure that gas appliances, flues, pipe work and safety devices are maintained in a … A Safety Guide When Using Kitchen Equipment. OR Students number their papers from 1-25. This will help aid in you avoiding hurting yourself. Knife Safety. Keep this hand held parallel to the blade to use as a guide. This guide is not comprehensive, andis subject to change. To keep odd shaped fruit or vegetables such as a cucumber or a bell pepper steady whilst cutting it, first slice it in half lengthways. Commercial catering ovens should be deep cleaned by a professional service at least once every six months, too. Kitchen Use Log sheets are on the information wall. Disinfect countertops and sinks regularly, especially after raw meats have come in contact with them. Standard Operating Procedures for the Major Departments - the Kitchen and the Dining Room - are written statements specifying exactly HOW you will provide consistently good food and service for your guests… at a profit. Try to choose lightweight cookware, to avoid straining. Match pots and pans to the size of the burner and turn handles away from you while in use. The importance of following proper safe food handling procedures. She's been writing professionally through brokers ever since. 1302 Revision No. Be Aware of Kitchen Safety Hazards. Below we look at examples of personal protective equipment in the kitchen; 1. Do not use a wet pot holder or dish cloth to remove items from the oven--these conduct heat instantaneously and can cause severe steam burns. Health & Safety Workbook 7 29 Work Equipment Work Equipment This section aims to make you think about hazards that may arise from work equipment, considerations when selection and purchasing new equipment, how to prevent injuries and carrying out associated assessments, and finally routine monitoring and maintenance. Meat juices can contain bacteria that may contaminate other foods if you cut up meat on the same board where you prepare salads. Be sure to wipe up spills of meat juices in the refrigerator to avoid contamination of other foods as well. The information contained in this article has been created for marketing purposes and is not official guidance and should not be used as a substitute for official food safety, health & safety nor fire safety advice. In 2007 Nannie Kate discovered that the words she had been writing all her life had an actual cash value. In particular, it is highly recommended that you use a good set of knives, which you have correctly learnt how to use. Small appliances such as microwaves, food processors, blenders, toasters, toaster ovens and coffee pots should have short cords. Because safety in the kitchen is vital, a number of protective tools have been invented. Registered in England No. Keeping all uniforms clean and in good condition, not frayed or badly worn. Côte Restaurants consider Food Alert an invaluable partner. 10 Food Safety Tips for Your Commercial Kitchen The CDC says nearly 1 in 6 individuals gets sick from foodborne illness because of poor food safety, 128,000 are hospitalized and 3,000 die from foodborne diseases each year. You can also use an electric or manual knife sharpener for non-serrated blades. Keep the fingers of your opposite hand (which are holding the food in place) curled under, with your thumb tucked underneath. Safety Procedures in Kitchen! Specific advice on maintaining gas equipment can be found in Gas safety in catering and hospitality CAIS23. Anyone who spends time in a kitchen should learn the safety rules that apply to the equipment he or she will be using. Our tailored 360 package gives us a service that covers all our needs, from training, to AFPs, to providing support in developing a Primary Authority partnership with our Local Authority. Cuts and burns can be avoided by learning how to use tools and appliances properly and safely. A recommended way of storing knives is on a magnetic bar, or in a knife block. Never reuse a carafe after this has happened--the carafe could shatter next time the pot is full, causing burns or cuts. An 8-inch knife, straight-edged knife is recommended as a starting Point, allowing to! Having the right food preparation equipment is an important part of kitchen safety through brokers ever since handle cooking... Teach children to use the hood, … a safety guide when using kitchen equipment that is from. 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