KITCHEN SAFETY
- Askar DG KAMIS
- 5 days ago
- 4 min read
Purpose
All Kitchen associates will maintain and keep all kitchen and back of house areas safe at all times by following correct work practices, in accordance with the
Hygiene laws and regulations
Hotel Handbook
Kitchen policy and Procedures
Policy
To ensure that all staffs will follow the kitchen safety procedure.
Procedure
Always use common sense and presence of mind to make the work areas safe for you, fellow associates, and guests
Read and understand the Hotels handbook and policy regarding safety and security.
Read and understand the Hygiene and safety laws
Complete successfully the hotel and departmental orientation
Avoid accidents by following the following simple guidelines
Avoid spilling beverages and liquids by watching for sudden movements by those around you
Spills of any kind MUST BE wiped up immediately and any oils or fats must be degreased immediately and signs posted to alert others
When walking behind someone call out “behind you” alerting the person that you are present this way the person in front is less likely to stop and turn around suddenly.
When carrying hot items call out “Hot” so others can be warned to be careful
Hot Pans and pots taken out of oven and off fires should br clearly marked with a little salt placed on the handles a sign for others to know that the pan or pot is hot
When placing a hot pan or pot in the wash up area call out “Hot pan” to the associate warning him that the utensil is hot so that he may not get burnt
When glass or china breaks pick up pieces completely using a dust pan or broom, DO NOT use your hands
Always place broken Glass and China into designated containers
Know the location of fire extinguishers, Emergency exits, and all safety and fire evacuation procedures.
Throw out any food that may have come into m contact with broken glass or china.
Associates will not use glass of any kind for drinking in the kitchen.
Garbage and any unused scraps must be disposed of in the prescribed manner and not left lying around.
Preventing cuts
Keep knives sharp, a sharp knife is safer than a dull one, because it requires less pressure and is less likely to slip.
Use a cutting board. Do not cut against a metal surface. Place a damp towel under the board to keep it from slipping.
Pay attention to your work when using a knife or cutting equipment.
Cut away from yourself and other workers.
Use knifes only for cutting, not for such jobs as opening bottles.
Do not try to catch a falling knife. Step backs and let it fall.
Do not put knifes in a sink, under water, or any place where they cannot be seen.
Clean knives carefully, with the sharp edge away from you.
Store knives in a safe place, such as in a rack, when not in use.
Carry a knife properly. Hold it beside you; point down, with the sharp edge back, and away from you. Do not swing your arm, whenever possible, carry knives in a sheath. Warn people when you are walking past them with a knife in hand.
Keep breakable items, such as dishes and glassware, out of the food Production area.
Do not put breakable items in the pot sink. Sweep up; do not pick up, broken glass.
Discard chipped or cracked dishes and glass.
Use special containers for broken dishes and glasses. Do not throw them in with other garbage.
If there is broken glass in the sink, drain the sink, before trying to take out the glass.
Remove all nails and staples when opening crates and cartons, and dispose of them.
Preventing fires
Know where fire extinguishers are located and to use them.
Use the right kind of fire extinguishers. There are three classes of fire, and fire extinguishers should be labeled according to the kind of fire for which they can be used.
Class A fires: wood, paper, cloth, and ordinary combustibles.
Class B fires: burning liquids, such as grease, oil, gasoline, solvents.
Class C fires: switches, motors, electrical equipment, and so forth.
Do Not use water or A class Fire Extinguishers on a grease fire or electrical Fires. You will only spread the fire.
Keep a supply of salt or baking soda handy to put out fires on range tops.
Keep hoods and other equipment free from grease build-up.
Do not leave hot fat unattended on the range.
Smoke only in designated areas. Do not leave burning cigarettes unattended
If a fire alarm sounds and if you have time turn off all gas and electric Appliances before leaving the building.
Keep fire doors closed.
Keep exits free from obstacles
Preventing injuries from machines and equipment
Do not use any equipment unless you understand its operation.
Use all guards and safety devices or equipment. Keep slicing machine set at Zero (blade closed) when not in use.
Do not touch or remove food from any kind of equipment while it is running not even with a spoon or spatula.
Unplug electric equipment before disassembling or cleaning.
Make sure the switch is off before plugging in equipment.
Do not touch or handle electric equipment, including switches with wet hands or if you are standing in water.
Wear properly fitting clothing and tuck in apron strings to avoid getting them caught in machinery.
Use equipment only for the purpose intended.
Stack pots and other equipment properly on pot racks, so that they are stable and not likely to fall.
Preventing falls
Strains and injuries from lifting
Clean up spills immediately.
Throw salt on a slippery spot to make it less slippery, while a mop is being fetched.
Do not leave salt on floor wipe off immediately
Keep aisles and stairs clear and unobstructed.
Do not carry objects too big to see over.Do Notuse water or A class Fire Extinguishers on a grease fire or electrical Fires. You will only spread the fire.
Keep a supply of salt or baking soda handy to put out fires on range tops.
Keep hoods and other equipment free from grease build-up.
Do not leave hot fat unattended on the range.
Strains and injuries from lifting
Lift with the leg muscles, not the back
Don’t turn or twist the back while lifting, and make sure your footings secure.
Use a cart to move heavy objects long distances, or get help
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