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