Back to: Food and Nutrition SS 1
Safety Procedure in Handling Equipment
• Kitchen work usually considered safe in comparison with industrial jobs.
• Minor injuries from cuts and burns are very common.
• Serious injuries too are possible.
Safe Work Place
It is much easier to develop and practice habits that prevent accidents
if safety is built into the workplace.
if safety is built into the workplace.
• Structure, equipment, and electric wiring in good repair.
• Non-slip floors.
• Adequate lighting on work surfaces and in corridors.
• Clearly marked exits.
• Equipment supplied with necessary safety devices.
• Heat-activated fire extinguishers over cooking equipment,
especially deep fryers.
• Conveniently posted emergency equipment, such as fire extinguishers.
• Clearly posted emergency telephone numbers
• Smooth traffic patterns to avoid collisions
• Non-slip floors.
• Adequate lighting on work surfaces and in corridors.
• Clearly marked exits.
• Equipment supplied with necessary safety devices.
• Heat-activated fire extinguishers over cooking equipment,
especially deep fryers.
• Conveniently posted emergency equipment, such as fire extinguishers.
• Clearly posted emergency telephone numbers
• Smooth traffic patterns to avoid collisions
SAFETY PROCEDURE IN HANDLING EQUIPMENT
• Do not use equipment unless you understand the operation.
• Use all guards & safety devices on equipment.
• Do not touch or remove food, from any kind of equipment, while it is
running.
running.
• Remove particles of food with cloth, palette knife, needle or brush
from cutting machine.
from cutting machine.
• Unplug electrical equipment before disassembling or cleaning.
• Make sure the switch is off before plugging in equipment.
• Do not touch or handle electrical equipment including switches, if
your hands are wet or if you are standing in water.
your hands are wet or if you are standing in water.
• Before use, a test that the equipment is properly assembled and then
plugin and switch on.
plugin and switch on.
• Wear properly fitting clothing and tuck in apron string to avoid getting them caught by machinery.
• Use equipment only for the purpose intended to.
• Stack pots, pans and other equipment properly on racks so that they are stable and not likely to fall.
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