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A kitchen has many safety hazards. It contains hot stoves, electrical equipment, and sharp tools. These hazards, combined with the busy, often frantic pace in a kitchen, make it very important that you work carefully while giving constant attention to the safety practices described below.
Procedures for equipment:
Never use any machine you have not been trained to use.
Pull plug or throw switch to off position before cleaning or adjusting any machine. Keep fingers, hands, spoons, etc., away from moving parts. Wait until machine stops before moving food.
Check all switches to see that they are off before plugging into the outlet.
Particular care must be taken when cleaning the slicing machine.
First pull the plug.
Turn the gauge to zero in order to cover the edge of the blade.
Do not touch the edge of the blade.
Clean the blade from the centre out.
Clean the inside edge of the blade with a stick that has a cloth wrapped around one end.
Do not start a mixer until the bowl is locked in place and the attachments are securely fastened.
When using a mixer, turn off motor before you scrape down the sides of the bowl.
Use a wooden or plastic plunger rather than your hands or spoons to push meat down into a meat grinder.
Keep your hands to the front of the revolving bowl when operating the food cutter. This is one of the most dangerous pieces of equipment in the commercial kitchen.
Never start a machine until you are sure all parts are in their proper places. If it is a machine that operates with gears, check the gear position.
You must be aware of the lock-out procedures that are to be followed before repairing or cleaning any machine. Lock-out procedures must be clearly posted by management near each machine.
When using electrical power equipment, always follow the manufacturer’s instructions and recommendations. Do not wear rings, a wristwatch, or a tie when operating electrical power equipment.
Procedures for sharp utensils:
Use the right knife for the job.
Do not grab for falling knives. When a knife starts to fall, jump backward to get out of the way.
Always carry a knife with the tip pointing downward and with the cutting edge turned away from your body.
Never talk while holding a knife in your hand. Should you start to gesture with the knife, there could be serious consequences.
When cutting with any knife, always cut away from your body. This also applies to potato peelers or any implement with a cutting edge.
Never place a knife in hot water as it will cause cracks in the wooden handle. Never reach into soapy water in search of a knife.
Use a cutting board at all times. Never cut on metal.
Place knives in designated knife drawers. Preferably, knives should be placed in knife racks for proper storage.
When cleaning or wiping a knife, keep the sharp edge turned away from your body.Always use a sharp knife; it is much safer than a dull one. Less pressure is required on a sharp knife, and the chances of a sharp knife slipping are much less.
Always cut with a back and forth sweeping motion, not with downward force.
Use knives for the purpose for which they are designed, not as levers or wedges or as bottle or can openers.
Pick up knives by the handle only.
Take a firm grip on a knife handle and always make sure the handle is free of grease or any other slippery substance.
When slicing round objects such as onions or carrots, cut a flat base so the object will sit firmly and not shift when being cut.
Never force a meat band saw; it may jump from the bone.
When using a cleaver, be sure the item to be chopped is sitting solidly. Note: Avoid chopping large, hard, or brittle bones with a cleaver as the bones may splinter and become as dangerous as flying glass.
When grating foods, never work the foods too close to the cutting surface.
Keep floors safe
Wet floors are dangerous. Keep them dry.
Pick up or wipe up any spilled item immediately, particularly water or other similar liquids.
When liquid or fat is spilled, have one person watch the area and warn others of the danger while another goes for a mop. Small areas may be sprinkled with salt to provide traction until the spill is cleaned up.
Walk. Do not run or slide across the floor.
Never leave utensils on the floor. Someone is sure to trip over them, and it may be you.
Keep all traffic areas clear of boxes, garbage cans, portable equipment, mops and brooms, etc.
When mopping kitchen floors, do only a small area at a time.
Using rubber mats behind the range is a good practice. However, mats must be kept in first-class condition by daily cleaning and by replacement when they begin to wear.
Handle glassware and china safely:
Use care in handling glasses and dishes.
When carrying china and glassware from one place to another, be alert and move cautiously. Keep complete control of the load at all times.
Discard all glass or other china items that are chipped or cracked.
Keep glasses and china out of the pot sink.
Never place glassware in soapy water. Wash glassware in a dishwasher, using a compound recommended for glasses.
If you suspect there is broken glass in soapy water, drain the water, then remove the pieces carefully with a paper towel.
Never use glassware in forming or preparing food. For example, do not cut biscuits or ladle liquids with a glass item.
Do not use a glass as an ice-cream scoop. It may break in your hand.
Use a pan and broom to sweep up large pieces of broken glass or china. Use a dampened paper towel to pick up the slivers. Put broken glass in a special container. Do not place broken glass in wastebaskets.
Store supplies safely:
When opening boxes, crates, etc. remove the nails. Do not bend them down.
Always store heavy materials on bottom shelves, medium-weight materials next, and light-weight items on top shelves.
Get rid of all dirt, grease, and trash promptly to reduce fire hazards and to eliminate breeding places for rats and cockroaches.
Be sure light bulbs are guarded. As a precaution against fire, do not store any materials within 45 cm (18 in.) of any bulb.
Use ladders, not boxes or chairs, to get things from high shelves. Always have three points of contact when moving up and down the ladder. Do not over reach, and never stand on the top two rungs of the ladder.
Dispose of refuse properly:
Place food scraps in proper containers.
Do not allow containers to overflow. Empty them before they are completely full.
Do not stack full refuse containers.
Report broken or defective containers.
If wearing gloves while disposing of refuse, you should remove the soiled gloves once the job is done and, when returning to work, wash and sanitize hands proper.
Push garbage down using a tamper or other tool. Do not push it down with your hand or foot!
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