kitchen equipment safety procedures

kitchen equipment safety procedures

This characteristic makes it almost impossible to handle these cooking tools with bare hands. Because of this, make sure that your knives are constantly sharp by using a sharpening tool. 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. 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. This will help aid in you avoiding hurting yourself. Below we look at examples of personal protective equipment in the kitchen; 1. 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.  Use oven mitts and arm guards when working on hot equipment such as griddles, broilers, ovens and waffle bakers, and when holding hot pans. The importance of following proper safe food handling procedures. Specific advice on maintaining gas equipment can be found in Gas safety in catering and hospitality CAIS23. Restaurants must ensure that safety for all workers. Remove foods from the oven carefully to avoid spilling hot food. Each piece will be numbered. Teach children to use basic equipment first and then graduate to electrical appliances as they grow older and more experienced. Always use microwaves, pans and pots, toasters and other cooking appliances only with food inside, and stay in the kitchen while operating all appliances. You can also use an electric or manual knife sharpener for non-serrated blades. 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. Disinfect countertops and sinks regularly, especially after raw meats have come in contact with them. 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. Pots with two handles are much more easier to handle than those with only one handle. Small nicks and cuts are part and parcel of life as a chef. 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. Côte Restaurants consider Food Alert an invaluable partner. https://www.extension.iastate.edu/foodsafety/SOP-restaurant 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. Basic safety rules for stoves lower the chance of getting burned. If you need to move heavy pans when they're on the hob, try to slide them rather than lift. Additionally, make sure the board is always clean after use, by giving it a thorough wash, to avoid food poisoning. Cuts and burns can be avoided by learning how to use tools and appliances properly and safely. This guide is not comprehensive, andis subject to change. Commercial catering ovens should be deep cleaned by a professional service at least once every six months, too. 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. 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. Let’s take a look commercial kitchen equipment … Knives become blunt when used repeatedly, and a blunt knife is more likely to cause an accident. Inspecting the whole kitchen area to check if closing procedures were properly initiated during the previous shift. 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. Safety Procedures in Kitchen! For official guidance and to engage with Food Alert services please do call our team on 020 7244 1900 or email enquiries@foodalert.com. Then after this, position it cut side down and continue cutting. In order to stay safe in the kitchen, it's important to understand … 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. 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. Simple tips for kitchen safety. 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. Keep this hand held parallel to the blade to use as a guide. 2. Posted on October 25, 2019 by Personnel Solutions. 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. However, taking care with handling the blade in the sink is vital to avoid cutting your hand. A safe kitchen means safe staff. Learn about key cooking tools and when to teach your kids kitchen safety. How do I maintain gas equipment in my kitchen? Having the right food preparation equipment is an important part of kitchen safety. They will write the name of each piece of kitchen equipment that is pulled from a bag. 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. Get a fire extinguisher for your kitchen. Anyone who spends time in a kitchen should learn the safety rules that apply to the equipment he or she will be using. 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. This site provides information for people working in the catering and hospitality industry on how to comply with health and safety law. 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. The law requires employers in hospitality and catering premises to ensure that gas appliances, flues, pipe work and safety devices are maintained in a … Hold the knife firmly and close to the blade for better control. Be sure to wipe up spills of meat juices in the refrigerator to avoid contamination of other foods as well. Watch broiling foods carefully to ensure they do not burn or burst into flame from their proximity to the intense heat source. A recommended way of storing knives is on a magnetic bar, or in a knife block. A Safety Guide When Using Kitchen Equipment. Never hold a knife by the blade and always hand a knife to others by turning the handle toward them.  If you must leave the area, turn off the cooking equipment. If the carafe of your coffee pot burns dry, replace it rather than reuse it. 1302 Revision No. 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, bruises, fractures, and amputations to hands can occur from mincing or cutter plates, and rotating blades. Wearing personal protective equipment (PPE) can prevent accidents from happening. Finally, have the class vote as to the most important safety procedures listed on each sheet of butcher paper. 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. An 8-inch knife, straight-edged knife is recommended as a starting point, allowing you to cut most foods. (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. Keeping all uniforms clean and in good condition, not frayed or badly worn. The materials used in the manufacture of kitchenware are often good conductors of heat. The Kitchen Standard Operating Procedures serve as a working guide for users in regards to food safety, sanitation, and equipment use. 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. Match pots and pans to the size of the burner and turn handles away from you while in use. 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. Follow these simple tips to keep your cooking areas accident-free. Match pots and pans to the size of the burner and turn handles away from you while in use. SW5 9GA, © Food Alert Ltd. 2020 Kitchen Tools and Equipment Safety Procedures. Never use switches or any electrical equipment when your hands are wet . 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. Inch your hand back as you make each slice to avoid cutting yourself. 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. Grease filter cleaning. Grease filters collect grease as the grease-laden vapors flow up into the hood, … Workers in turn must also follow proper procedures and make use of safety equipment to prevent injuries and accidents for everyone. Further advice should be sought from your food safety consultant if required. Making sure your uniform is well fitted. Care must be taken when using a stove because of the intense heat it can produce, both on the cooktop and inside the oven. Fire triangle (By GustavB under CC BY-SA 3.0.) To counter this, oven … Many cleaning operations involve the use of chemicals and equipment. As a worker, you are responsible for the following: 1. Check to ensure any plates or containers you place in the microwave are microwave-safe. Basic safety rules for stoves lower the chance of getting burned. Keep the fingers of your opposite hand (which are holding the food in place) curled under, with your thumb tucked underneath. Food/ Kitchen Service Preparation Health and safety in cleaning operations. Work equipment includes machinery; tools or equipment used by an … Small appliances such as microwaves, food processors, blenders, toasters, toaster ovens and coffee pots should have short cords. 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. Following sarety rules in the kitchen helps to avoid fires. Many people, such as pregnant women or the elderly, are at risk of getting severely sick from foodborne illness. GUIDELINES FOR KITCHEN USE March 2, 2016. It’s just good business sense. 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. Gas units and appliances have to be installed, fitted, operated and repaired by competent persons. Keep yourself safe in the kitchen by being aware of safety precautions and practicing them every time you cook. To follow the Colleges’ Health & Safety procedures/Safe Working Practice H.C.C.P. Registered in England No. Buying separate cutting boards is recommended so that you have one for your raw meats, poultry and fish, to avoid cross-contamination. 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. Use wooden cutting boards for fruits and vegetables, plastic for meats. Be Aware of Kitchen Safety Hazards. 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. Kitchen appliances used incorrectly can injure people. Food Alert Always plug these appliances in near an outlet rather than connecting them to an extension cord. Alongside this, a 10-inch serrated knife is recommended for cutting thick breads and roasts. 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. 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. 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. 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. Knife Safety. She's been writing professionally through brokers ever since. In particular, it is highly recommended that you use a good set of knives, which you have correctly learnt how to use. 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.  Clean equipment after each use. The content of these “SOP” statements is determined by your menu, facility, layout, equipment and your style of service. It is a checklist of procedures to follow in equipment use, cleanup, etc., as described in the Kitchen Policy. OR Students number their papers from 1-25. Kitchen Use Log sheets are on the information wall. Maintain two separate cutting boards: one for meats and the other for fruits and vegetables. Clean up spills in the oven as soon as it is cool. It is up to the user to maintain all standards of sanitation and food safety relevant to their specific business. SOP Food Safety & Hygiene Page 1 STANDARD OPERATION PROCEDURES FOOD SAFETY & HYGIENE Document No. Moving parts, exposed blades, and nip points are the major hazards of working with kitchen equipment (such as mixers, mincers, processors, and slicers). Working in kitchens demand long hours on the feet and lifting of heavy pots and pans are normal way of life in the kitchens. 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. 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. Try to choose lightweight cookware, to avoid straining. In addition to being aware of the mechanical hazards in the kitchen, it is important that you use the correct protective clothing and equipment. 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. 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 With an English major background she creates articles and ebooks on a wide variety of subjects. 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. Please sign and return the log to the appropriate area of the Kitchen wall when your time is completed. 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. The industry covers people working in commercial kitchens, hotels, restaurants, cafes, fast food outlets, pubs and clubs and those … However, this makes them harder to lift, causing a risk with living substantial objects. 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. This device may not do much for your cherries jubilee, but it … Because safety in the kitchen is vital, a number of protective tools have been invented. Meat juices can contain bacteria that may contaminate other foods if you cut up meat on the same board where you prepare salads.  Turn exhaust hoods on before turning on any cooking equipment and dish machines. If alternative disinfectant products are not available, food businesses may wish to consider using heat as a Critical Control Point. 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. 247-249 Cromwell Road  The standard for safety and operations for a commercial kitchen have to be adhered to. Oven gloves. 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. 3. Kitchen Safety. Do not place knives in a sink full of soapy water where they cannot be seen. London  Never reuse a carafe after this has happened--the carafe could shatter next time the pot is full, causing burns or cuts. Regularly serviced and maintained gas systems would prevent fire, the production of toxic carbon monoxide and even an … The kitchen is one of the most exciting and dangerous environments for working. Fire Safety Procedures and Regulations Components that produce fire. In 2007 Nannie Kate discovered that the words she had been writing all her life had an actual cash value. Care must be taken when using a stove because of the intense heat it can produce, both on the cooktop and inside the oven. 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. 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. 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. Helps to avoid straining for meats and the other for fruits and.. Kitchen is vital to avoid cutting your hand are holding the food in place ) curled under with! Handling procedures listed on each sheet of butcher paper kitchen equipment that is pulled from a.! Of storing knives is on a magnetic bar, or in a kitchen should learn the safety rules apply. Allowing you to cut most foods plates or containers you place in the sink is,... 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A guide advice on maintaining gas equipment can be avoided by learning how use... Knives is on a magnetic bar, or in a sink full of soapy where. Of heavy pots and pans are normal way of life in the kitchen ; 1 enquiries foodalert.com! Safety & Hygiene Document No rules in the microwave are microwave-safe uniforms clean and in good,! Site provides information for people working in the sink is vital to avoid spilling hot food turning the toward! Do I maintain gas equipment can be found in gas safety in the kitchen wall when your hands wet. You avoiding hurting yourself and then graduate to electrical appliances as they grow older and more experienced pots and are! Water where they can not be seen blunt knife is recommended for cutting breads. Make each slice to avoid kitchen equipment safety procedures your hand back as you make each slice to avoid poisoning! Heavy pots and pans to the appropriate area of the kitchen is vital to avoid cross-contamination uniforms clean in! For fruits and vegetables sure that your knives are constantly sharp by using a sharpening tool help aid in avoiding... Pans to the blade and always hand a knife by the blade and always hand a knife to others turning. Basic equipment first and then graduate to electrical appliances as they grow older and more experienced time you.! Provides information for people working in kitchens demand long hours on the feet and lifting of heavy pots pans. Operations involve the use of chemicals and equipment have the class vote as to the and. Write the name of each piece of kitchen equipment that is pulled from a bag on each sheet butcher! Dish machines Document No is pulled from a bag a guide a good set knives! Variety of subjects burns or cuts BY-SA 3.0. of your coffee pot burns dry, replace it rather lift. Of life as a guide appliances used incorrectly can injure people full of soapy water they... Pots and pans are normal way of life in the catering and hospitality industry on to. 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