Cooking equipment safety

two bakers preparing food

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.


Do

  • 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

Don't

  • 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

Highlights

  • 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
two bakers preparing food
This document is intended for general information purposes only, and should not be construed as advice or opinions on any specific facts or circumstances. The content of this document is made available on an “as is” basis, without warranty of any kind. This document can’t be assumed to contain every acceptable safety and compliance procedures or that additional procedures might not be appropriate under the circumstances. Markel does not guarantee that this information is or can be relied on for compliance with any law or regulation, assurance against preventable losses, or freedom from legal liability. This publication is not intended to be legal, underwriting, or any other type of professional advice. Persons requiring advice should consult an independent adviser. Markel does not guarantee any particular outcome and makes no commitment to update any information herein, or remove any items that are no longer accurate or complete. Furthermore, Markel does not assume any liability to any person or organization for loss of damage caused by or resulting from any reliance placed on that content.

*Markel Specialty is a business division of Markel Service, Incorporated, the underwriting manager for the Markel affiliated insurance companies.
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