London 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. In particular, it is highly recommended that you use a good set of knives, which you have correctly learnt how to use. Cuts and burns can be avoided by learning how to use tools and appliances properly and safely. 1302 Revision No. Watch broiling foods carefully to ensure they do not burn or burst into flame from their proximity to the intense heat source. Food Alert Registered in England No. Workers in turn must also follow proper procedures and make use of safety equipment to prevent injuries and accidents for everyone. 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. 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. In addition to being aware of the mechanical hazards in the kitchen, it is important that you use the correct protective clothing and equipment. The law requires employers in hospitality and catering premises to ensure that gas appliances, flues, pipe work and safety devices are maintained in a … Never hold a knife by the blade and always hand a knife to others by turning the handle toward them. Simple tips for kitchen safety. 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. 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. Finally, have the class vote as to the most important safety procedures listed on each sheet of butcher paper. Moving parts, exposed blades, and nip points are the major hazards of working with kitchen equipment (such as mixers, mincers, processors, and slicers). 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? This site provides information for people working in the catering and hospitality industry on how to comply with health and safety law. Do not place knives in a sink full of soapy water where they cannot be seen. Gas units and appliances have to be installed, fitted, operated and repaired by competent persons. 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. Always plug these appliances in near an outlet rather than connecting them to an extension cord. Buying separate cutting boards is recommended so that you have one for your raw meats, poultry and fish, to avoid cross-contamination. 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. 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. 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. SOP Food Safety & Hygiene Page 1 STANDARD OPERATION PROCEDURES FOOD SAFETY & HYGIENE Document No. Small nicks and cuts are part and parcel of life as a chef. March 2, 2016. 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. Restaurants must ensure that safety for all workers. If you must leave the area, turn off the cooking equipment. The content of these “SOP” statements is determined by your menu, facility, layout, equipment and your style of service. Use wooden cutting boards for fruits and vegetables, plastic for meats. As a worker, you are responsible for the following: 1. Be sure to wipe up spills of meat juices in the refrigerator to avoid contamination of other foods as well. They will write the name of each piece of kitchen equipment that is pulled from a bag. Let’s take a look commercial kitchen equipment … 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. Fire triangle (By GustavB under CC BY-SA 3.0.) Anyone who spends time in a kitchen should learn the safety rules that apply to the equipment he or she will be using. Never reuse a carafe after this has happened--the carafe could shatter next time the pot is full, causing burns or cuts. Hold the knife firmly and close to the blade for better control. Grease filters collect grease as the grease-laden vapors flow up into the hood, … Kitchen appliances used incorrectly can injure people. 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. Keep yourself safe in the kitchen by being aware of safety precautions and practicing them every time you cook. 2. Then after this, position it cut side down and continue cutting. This will help aid in you avoiding hurting yourself. Care must be taken when using a stove because of the intense heat it can produce, both on the cooktop and inside the oven. 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. Clean up spills in the oven as soon as it is cool. 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. 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. Observe all manufacturer warnings. Kitchen Tools and Equipment Safety Procedures. Turn exhaust hoods on before turning on any cooking equipment and dish machines. The standard for safety and operations for a commercial kitchen have to be adhered to. Health and safety in cleaning operations. To follow the Colleges’ Health & Safety procedures/Safe Working Practice H.C.C.P. This device may not do much for your cherries jubilee, but it … Check to ensure any plates or containers you place in the microwave are microwave-safe. It is a checklist of procedures to follow in equipment use, cleanup, etc., as described in the Kitchen Policy. The industry covers people working in commercial kitchens, hotels, restaurants, cafes, fast food outlets, pubs and clubs and those … 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. https://www.extension.iastate.edu/foodsafety/SOP-restaurant If you need to move heavy pans when they're on the hob, try to slide them rather than lift. 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. Pots with two handles are much more easier to handle than those with only one handle. To counter this, oven … 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. 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. Below we look at examples of personal protective equipment in the kitchen; 1. With an English major background she creates articles and ebooks on a wide variety of subjects. In order to stay safe in the kitchen, it's important to understand … A safe kitchen means safe staff. In 2007 Nannie Kate discovered that the words she had been writing all her life had an actual cash value. 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. 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. 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. Remove foods from the oven carefully to avoid spilling hot food. 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. Follow these simple tips to keep your cooking areas accident-free. Keep the fingers of your opposite hand (which are holding the food in place) curled under, with your thumb tucked underneath. Inch your hand back as you make each slice to avoid cutting yourself. Fire Safety Procedures and Regulations Components that produce fire. Match pots and pans to the size of the burner and turn handles away from you while in use. Always use microwaves, pans and pots, toasters and other cooking appliances only with food inside, and stay in the kitchen while operating all appliances. 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 characteristic makes it almost impossible to handle these cooking tools with bare hands. Keeping all uniforms clean and in good condition, not frayed or badly worn. In particular, it is highly recommended that you use a good set of knives, which you have correctly learnt how to use. 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. A recommended way of storing knives is on a magnetic bar, or in a knife block. 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. 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. 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. 3. The importance of following proper safe food handling procedures. 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. However, this makes them harder to lift, causing a risk with living substantial objects. Match pots and pans to the size of the burner and turn handles away from you while in use. It’s just good business sense. Alongside this, a 10-inch serrated knife is recommended for cutting thick breads and roasts. Disinfect countertops and sinks regularly, especially after raw meats have come in contact with them. Never use switches or any electrical equipment when your hands are wet . Maintain two separate cutting boards: one for meats and the other for fruits and vegetables. Many people, such as pregnant women or the elderly, are at risk of getting severely sick from foodborne illness. Specific advice on maintaining gas equipment can be found in Gas safety in catering and hospitality CAIS23. 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. 247-249 Cromwell Road 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. 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. Learn about key cooking tools and when to teach your kids kitchen safety. Please sign and return the log to the appropriate area of the Kitchen wall when your time is completed. A Safety Guide When Using Kitchen Equipment. Use oven mitts and arm guards when working on hot equipment such as griddles, broilers, ovens and waffle bakers, and when holding hot pans. 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