![]() ![]() Any cuts need to be covered with waterproof bandages that should be changed when work in the kitchen is finished. Nails need to be kept clean to prevent the spread of germs. Hygiene and personal protective equipmentĮmployees should always wash hands before, during and after working in the kitchen. Any cooked foods that thaw should be eaten immediately or thrown away. In the event of a power outage, foods stored in a refrigerator or freezer will stay fresh for a period of time if the doors are kept closed. If there is a question about the freshness of food, discard it. Always clean contaminated surfaces before putting something on them. Wash the tops of cans before opening them. Follow the directions on package labels when handling meats. Fresh foods need to be washed before cutting or eating. Never leave pan handles over burners.įood must be prepared, cooked and stored properly to ensure safety. If they are not, turn the dials to off and wait for the gas to disperse before relighting. Stoves can be a source of many accidents in the kitchen. When using the fire extinguisher, follow the instructions printed on the side of the extinguisher. The fire extinguisher should be kept no farther than 30 feet from the cooking appliances. Never pour water on a pan fire involving grease, or try to carry it to the sink or outdoors.Ī type K extinguisher should be present and used for grease fires. This should be done only if the fire is small. If a pan is on fire, shut off the heat and tightly cover the fire with a lid. If it is possible to safely turn off the electricity or gas feeding the fire, do so. Always have an escape route posted and make sure that kitchen staff is familiar with it. Do not use flammable fuels to start a fire in a cook stove. Check that all burners and ovens are off when finished cooking and before closing. Use care when lighting gas ovens that do not have a self-lighting feature. ![]() Watch cooking pots and use the lowest practical heat. Do not put napkins, towels or paper containers on a stove. If a stove is near a window with curtains or drapes, make sure they are short and flame-resistant. Keep combustible materials away from stoves. Defects in ovens, burners, electrical and gas connections can also be hazardous. They often involve combustibles that ignite and foods that flare up. Here are some additional areas to be assessed: Accidents can be prevented by doing things correctly and by not taking shortcuts. Be on the lookout for potential hazards. ![]() There are three basic rules to remember when working in a kitchen: ![]()
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