Cooking equipment safety
Remember the "do's" and "don'ts"
A busy kitchen can be a dangerous place with many hazards, including sharp edges, heat and open flames, oils and acids, and a fast paced working environment.
- Make sure equipment is off before plugging it in and starting it
- Make sure all the safety guards are in place and properly adjusted
- Check for frayed cords and loose parts before using any equipment
- Plug cooking appliances directly into an outlet
- Notify a supervisor immediately if equipment is broken or damaged
- Turn off the cooking equipment if you must leave the area
- Turn exhaust hoods on before using any equipment
- Use oven mitts and arm guards when working with hot equipment
- Clean equipment after each use
- Remove pans from ovens and steamers by holding with both hands
- Move slowly to prevent burns when moving hot pans
- Open oven and steamer doors slowly to prevent burns
- Extinguish grease fires by using an appropriate fire extinguishing equipment
- STOP, DROP and ROLL If you catch fire
- Use kitchen equipment until you have been properly trained on its use
- Wear loose-fitting clothing as it may get caught in moving equipment
- Leave cooking equipment unattended. Use timers as reminders
- Store flammable or combustible items near heat or open flames
- Overfill pans, pots and kettles as product may spill causing burns
- Carry or remove oil containers when the oil is hot or on fire
- Throw water on a grease fire; it makes it worse and can cause burns
- Use extension cords with appliances, it can overload the circuit
- Maintain a high degree of hazard awareness at all times
- Adhere to all safety procedures and best practices
- Cooperate and communicate with your fellow workers in order to prevent injuries
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