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SAFETY PROCEDURE IN HANDLING KITCHEN EQUIPMENTS. The following points need to be considered- Adequate staff training is necessary before the equipment is used Staff should be tall enough to use the equipment safety-grills are often too high
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SAFETY PROCEDURE IN HANDLING KITCHEN EQUIPMENTS The following points need to be considered- Adequate staff training is necessary before the equipment is used Staff should be tall enough to use the equipment safety-grills are often too high Waste food particles will burn easily and may ignite if they are not removed Splashes of grease and fat may ignite if they are not cleaned away Drip tray grill troughs should be kept clean to prevent fire Large trays will be heavy and hot and so care is needed when removing them The top of grills,salamanders,oven & steamers have air vents and these must be kept clear & then cleaned The top of equipments are often hot & so nothing must be placed on these surfaces Solid top ranges may be switched off but the heat will be retained for a considerable length of time Gas safety taps must be always switched off when equipments is not used. COMPILED BY: CHEF VEENA PICARDO
