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Restaurant and kitchen safety tips

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Whether you’re a seasoned chef, or working your first job in a commercial kitchen, follow these basic guidelines to avoid common injuries, such as muscle strains, cuts, and burns.

Cuts

  • Keep knives sharp. A sharp knife is safer than a dull one.
  • When cutting, tuck fingers on the hand holding food; wear a protective glove.
  • Use a cutting board. Place a damp cloth underneath the board to prevent it from slipping.
  • Use the appropriate knife for the job. Never substitute a knife for other tools.
  • Store knives in a knife block or rack, never loose in a drawer or left in soapy water.

Burns

  • Keep hair, clothing, and flammable materials away from open flames.
  • Adjust the burner flame so it covers only the bottom portion of the pan. Never let pot handles extend past the edge of the range
  • Use potholders, gloves, or oven mitts when handling hot objects. Use proper cooking tools to prevent contact with hot surfaces and foods.
  • Don’t stand too close, or lean over, hot oil. Wait for oil to cool before straining or carrying it. Never leave hot oil or grease unattended.
  • Clean grill and stove surfaces regularly to prevent grease flare-ups.
  • Get help moving or carrying a heavy pot of
    simmering liquid.

Slips, trips, and falls

  • Wear slip-resistant shoes.
  • Clean up spills immediately. Use warning signs for wet floors.
  • Keep walkways in good repair and free of tripping hazards. Replace mats when worn.
  • Avoid carrying a load that blocks your view.
  • Provide ladders and stepstools. Train employees on their safe use and inspection.
  • Provide adequate lighting in work areas.

Strains and sprains

  • Provide training on safe lifting techniques.
  • Store heavier items on middle shelves to avoid reaching or bending.
  • Avoid reaching above shoulder height; use a ladder or step stool.
  • Use hand trucks and carts whenever possible. Push carts, instead of pulling, to reduce stress.
  • Use mechanical equipment when possible to perform repetitive tasks. Rotate tasks to avoid repetitive motion injuries.
  • Provide anti-fatigue mats when prolonged standing is required.

Equipment/electrical

  • Never operate kitchen equipment unless you are properly trained. You must be at least 18 to operate or clean equipment such as food slicers and meat grinders.
  • Make sure machine guards are in place and functioning correctly.
  • Keep hair, clothing, and jewelry away from moving parts.
  • Turn off, and unplug machinery before cleaning or servicing. Use lockout/tagout procedures when equipment is wired directly to the breaker.
  • Remember to zero out slicers when not in use.
  • Maintain electrical cords and plugs; keep outlets free of grease and debris. Verify that electrical equipment near wet areas is on a GFCI system. Maintain 36” clearance around electrical panels.

Chemicals

  • Keep a list of all chemicals used at your location.
  • Make safety data sheets available to all employees. Train employees on how to read chemical labels, identify pictograms, and use chemicals safely. Retrain when new chemicals are introduced.
  • Follow guidelines for proper chemical storage, handling, and first-aid.
  • Label secondary containers with product name and hazard information.
  • Use required eye and hand protection. Wash hands after chemical use. Ensure emergency eyewash stations are readily available.



For more on this topic, visit saif.com/kitchensafety.

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