Care must be taken when using a stove because of the intense heat it can produce, both on the cooktop and inside the oven. 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. It’s just good business sense. 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. Always use microwaves, pans and pots, toasters and other cooking appliances only with food inside, and stay in the kitchen while operating all appliances. 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. They will write the name of each piece of kitchen equipment that is pulled from a bag. This will help aid in you avoiding hurting yourself. 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. OR Students number their papers from 1-25. 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. Be Aware of Kitchen Safety Hazards. Never use switches or any electrical equipment when your hands are wet . 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. 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. 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. The importance of following proper safe food handling procedures. Finally, have the class vote as to the most important safety procedures listed on each sheet of butcher paper. 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. In particular, it is highly recommended that you use a good set of knives, which you have correctly learnt how to use. Turn exhaust hoods on before turning on any cooking equipment and dish machines. Further advice should be sought from your food safety consultant if required. Then after this, position it cut side down and continue cutting. Grease filter cleaning. Posted on October 25, 2019 by Personnel Solutions. Check to ensure any plates or containers you place in the microwave are microwave-safe. Moving parts, exposed blades, and nip points are the major hazards of working with kitchen equipment (such as mixers, mincers, processors, and slicers). In 2007 Nannie Kate discovered that the words she had been writing all her life had an actual cash value. Use wooden cutting boards for fruits and vegetables, plastic for meats. Having the right food preparation equipment is an important part of kitchen safety. 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. The content of these “SOP” statements is determined by your menu, facility, layout, equipment and your style of service. Use oven mitts and arm guards when working on hot equipment such as griddles, broilers, ovens and waffle bakers, and when holding hot pans. In particular, it is highly recommended that you use a good set of knives, which you have correctly learnt how to use. 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. Many cleaning operations involve the use of chemicals and equipment. 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. You can also use an electric or manual knife sharpener for non-serrated blades. Below we look at examples of personal protective equipment in the kitchen; 1. Kitchen Safety. GUIDELINES FOR KITCHEN USE Buying separate cutting boards is recommended so that you have one for your raw meats, poultry and fish, to avoid cross-contamination. Get a fire extinguisher for your kitchen. 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. Clean equipment after each use. Basic safety rules for stoves lower the chance of getting burned. Learn about key cooking tools and when to teach your kids kitchen safety. 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. To follow the Colleges’ Health & Safety procedures/Safe Working Practice H.C.C.P. SOP Food Safety & Hygiene Page 1 STANDARD OPERATION PROCEDURES FOOD SAFETY & HYGIENE Document No. Gas units and appliances have to be installed, fitted, operated and repaired by competent persons. Grease filters collect grease as the grease-laden vapors flow up into the hood, … Food Alert 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. Knives become blunt when used repeatedly, and a blunt knife is more likely to cause an accident. 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. The kitchen is one of the most exciting and dangerous environments for working. https://www.extension.iastate.edu/foodsafety/SOP-restaurant The law requires employers in hospitality and catering premises to ensure that gas appliances, flues, pipe work and safety devices are maintained in a … (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. Let’s take a look commercial kitchen equipment … Côte Restaurants consider Food Alert an invaluable partner. 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. A Safety Guide When Using Kitchen Equipment. 3. Keep yourself safe in the kitchen by being aware of safety precautions and practicing them every time you cook. 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. 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. 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. Following sarety rules in the kitchen helps to avoid fires. A recommended way of storing knives is on a magnetic bar, or in a knife block. Fire triangle (By GustavB under CC BY-SA 3.0.) As a worker, you are responsible for the following: 1. London SW5 9GA, © Food Alert Ltd. 2020 Oven gloves. Keep the fingers of your opposite hand (which are holding the food in place) curled under, with your thumb tucked underneath. The standard for safety and operations for a commercial kitchen have to be adhered to. Kitchen appliances used incorrectly can injure people. Commercial catering ovens should be deep cleaned by a professional service at least once every six months, too. Making sure your uniform is well fitted. 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. 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. Many people, such as pregnant women or the elderly, are at risk of getting severely sick from foodborne illness. 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 nicks and cuts are part and parcel of life as a chef. 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. 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. Small appliances such as microwaves, food processors, blenders, toasters, toaster ovens and coffee pots should have short cords. Safety Procedures in Kitchen! Because safety in the kitchen is vital, a number of protective tools have been invented. Pots with two handles are much more easier to handle than those with only one handle. If the carafe of your coffee pot burns dry, replace it rather than reuse it. Registered in England No. In addition to being aware of the mechanical hazards in the kitchen, it is important that you use the correct protective clothing and equipment. Each piece will be numbered. 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. 247-249 Cromwell Road 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. 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. A safe kitchen means safe staff. Alongside this, a 10-inch serrated knife is recommended for cutting thick breads and roasts. However, this makes them harder to lift, causing a risk with living substantial objects. Simple tips for kitchen safety. To counter this, oven … 2. This characteristic makes it almost impossible to handle these cooking tools with bare hands. Knife Safety. Match pots and pans to the size of the burner and turn handles away from you while in use. Kitchen Tools and Equipment Safety Procedures. This guide is not comprehensive, andis subject to change. 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. If alternative disinfectant products are not available, food businesses may wish to consider using heat as a Critical Control Point. Keep this hand held parallel to the blade to use as a guide. Fire Safety Procedures and Regulations Components that produce fire. Additionally, make sure the board is always clean after use, by giving it a thorough wash, to avoid food poisoning. Restaurants must ensure that safety for all workers. Workers in turn must also follow proper procedures and make use of safety equipment to prevent injuries and accidents for everyone. An 8-inch knife, straight-edged knife is recommended as a starting point, allowing you to cut most foods. The Kitchen Standard Operating Procedures serve as a working guide for users in regards to food safety, sanitation, and equipment use. March 2, 2016. Never reuse a carafe after this has happened--the carafe could shatter next time the pot is full, causing burns or cuts. Remove foods from the oven carefully to avoid spilling hot food. Care must be taken when using a stove because of the intense heat it can produce, both on the cooktop and inside the oven. It is up to the user to maintain all standards of sanitation and food safety relevant to their specific business. Teach children to use basic equipment first and then graduate to electrical appliances as they grow older and more experienced. Keeping all uniforms clean and in good condition, not frayed or badly worn. Meat juices can contain bacteria that may contaminate other foods if you cut up meat on the same board where you prepare salads. 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. 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. Because of this, make sure that your knives are constantly sharp by using a sharpening tool. However, taking care with handling the blade in the sink is vital to avoid cutting your hand. Be sure to wipe up spills of meat juices in the refrigerator to avoid contamination of other foods as well. 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. Clean up spills in the oven as soon as it is cool. Basic safety rules for stoves lower the chance of getting burned. 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. The materials used in the manufacture of kitchenware are often good conductors of heat. Regularly serviced and maintained gas systems would prevent fire, the production of toxic carbon monoxide and even an … Cuts, bruises, fractures, and amputations to hands can occur from mincing or cutter plates, and rotating blades. Food/ Kitchen Service Preparation 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. 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