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    Kitchen Safety PDF

    Uploaded by

    cityofdarwingis
    1. This document outlines safe work procedures for kitchen safety. It details hazards and key safety processes for using equipment like cooktops, ovens, deep fryers, dishwashers, dough mixers, food slicers, juicers, and knives. 2. Precautions to take include identifying hot surfaces, wearing protective clothing like aprons and gloves, keeping equipment guards in place, ensuring knives are sharp, and cleaning up spills immediately. 3. Workers must follow food safety standards and take care to prevent burns, cuts, slips and other injuries while preparing, cooking and cleaning up food. Protective equipment and following safety procedures are required.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Kitchen Safety PDF

    Uploaded by

    cityofdarwingis
    216 views2 pages
    1. This document outlines safe work procedures for kitchen safety. It details hazards and key safety processes for using equipment like cooktops, ovens, deep fryers, dishwashers, dough mixers, food slicers, juicers, and knives. 2. Precautions to take include identifying hot surfaces, wearing protective clothing like aprons and gloves, keeping equipment guards in place, ensuring knives are sharp, and cleaning up spills immediately. 3. Workers must follow food safety standards and take care to prevent burns, cuts, slips and other injuries while preparing, cooking and cleaning up food. Protective equipment and following safety procedures are required.

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    Kitchen Safety.PDF

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    1. This document outlines safe work procedures for kitchen safety. It details hazards and key safety processes for using equipment like cooktops, ovens, deep fryers, dishwashers, dough mixers, food slicers, juicers, and knives. 2. Precautions to take include identifying hot surfaces, wearing protective clothing like aprons and gloves, keeping equipment guards in place, ensuring knives are sharp, and cleaning up spills immediately. 3. Workers must follow food safety standards and take care to prevent burns, cuts, slips and other injuries while preparing, cooking and cleaning up food. Protective equipment and following safety procedures are required.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    216 views2 pages

    Kitchen Safety PDF

    Uploaded by

    cityofdarwingis
    1. This document outlines safe work procedures for kitchen safety. It details hazards and key safety processes for using equipment like cooktops, ovens, deep fryers, dishwashers, dough mixers, food slicers, juicers, and knives. 2. Precautions to take include identifying hot surfaces, wearing protective clothing like aprons and gloves, keeping equipment guards in place, ensuring knives are sharp, and cleaning up spills immediately. 3. Workers must follow food safety standards and take care to prevent burns, cuts, slips and other injuries while preparing, cooking and cleaning up food. Protective equipment and following safety procedures are required.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    SAFE WORK PROCEDURES

    KITCHEN SAFETY
    SPECIAL INSTRUCTIONS:
    Persons working in food preparation areas must follow all requirements of the FOOD STANDARDS CODE when handling food for human consumption.
    Task sequence
    1. Cooktops & Ovens

    Identified hazards in task


    Hot surfaces
    Spills, splashes
    Over-exertion/strain injury
    Burns, scalds

    2. Deep Fryer

    Burns and scalds


    Fire risk

    3. Dishwasher

    4. Dough Mixer

    Fire
    Slips and falls
    Over-exertion/strain injury
    Slips and falls
    Scalding
    Hot surfaces
    Moving parts

    Slips, trips and falls


    5. Food Slicer

    SWP264 Version 1.2

    Cuts to hands and fingers

    Key processes to be followed


    Hot surfaces of ovens, etc, should be identified with Warning Hot labels.
    Ensure that pan supports are not worn or damaged, and that pans sit evenly.
    Restrict filling of single-handle pots to allow comfortable handling.
    Suitable gloves or mitts must be provided for persons handling hot items.
    Wear suitable body protection where risk of scalds from hot liquids exists.
    Add food to oil slowly and carefully avoid dropping items into hot oil.
    Do not overheat oil maintain watch on temperature.
    Clean exhaust hoods regularly to prevent build up of oil which could ignite.
    Use wet chemical fire extinguisher, or dry chemical or fire blanket.
    Clean up spills with oil-sorb, and wash floor with detergent floor wash.
    Load baskets adjacent to dishwasher minimise lifting and carrying.
    Avoid splashing of water on to floor in vicinity of washing areas.
    Prevent contact of hot water with hands and body.
    Do not handle crockery or utensils immediately, but allow time for cooling.
    Covers on non-insulated machines will become hot during use.
    Ensure that guard/s are fitted and in correct operating position before using.
    Ensure that all controls are set to OFF before changing attachments,
    removing product, or cleaning bowl.
    Do not place hands into mixer bowl at any time that mixer is operating.
    Do not poke tools or implements through guard when mixer is operating.
    Keep floor of work area clean to avoid risk of slipping on spilt ingredients.
    Keep leads and mixer parts off floor to avoid risk of tripping and falling.

    Precautions / PPE required


    Identify hot surfaces.
    Repair or replace faulty parts.
    Use double-handle pots.
    Hand protection must be worn.
    Wear apron.
    Avoid reaching over deep fryer.
    Wear apron.
    Use protective clothing.
    Do not use water on oil fire.
    Clean up spills immediately.
    Observe correct lifting practices.
    Provide non-slip matting.
    Keep lids and covers closed.
    Wear apron and gloves.
    Avoid contact with hot surfaces.
    Do not use machine if it operates
    when guard is not in position.

    Keep hands and fingers clear of blade, even when stopped.


    Load food to be sliced on to carrier, and secure in place with holder.
    Turn slicer on after food loaded, and use handle on carrier to slice food.
    Keep hand and fingers clear of blade when removing sliced food from rear.
    Turn slicer off after cutting is completed, or when removing food from or
    placing food onto slicer carrier.
    Use wad of cloth or steel wool (or similar) to clean blade.
    Wipe machine over with hot soapy water, and rinse well.

    Keep hands clear.

    ASSA Pty Ltd

    ThisSafeWorkProcedurewasgeneratedon29/11/2013byASSAPtyLtdforuseonlybyCityofDarwin.

    Keep work area clean.

    Ensure slicer cannot be started.


    Wear cut-resistant gloves when
    cleaning slicer.

    www.assaohs.com.au

    Page 1 of 2

    SAFE WORK PROCEDURES


    KITCHEN SAFETY
    Task sequence
    6. Juicer

    7. Knives

    Identified hazards in task


    Cuts to hands, fingers

    Breakage or damage
    Strain injury

    Cuts

    8. Personal safety

    Falling objects and splashes

    Key processes to be followed


    Ensure that knob is fitted correctly and tightened with the spanner provided
    with the juicer before switching on.
    Do not operate juicer without top lid.
    Use only the tool provided to push product into the juicer.
    Switch juicer off before removing cover or lid.
    Exercise care when removing, cleaning and fitting blades.
    Wash basket, blade and bowl with citrus cleaner, and rinse thoroughly
    before reassembling.
    Ensure that the knife used is the most appropriate for the task being done.
    Check grips should not be loose or smooth. Ergonomically shaped
    handles will allow better control with less strain on hands and wrist.
    Ensure that knife has been correctly sharpened cutting edge should be
    smooth (not scored) and not have any nicks.
    Blades which are narrowed due to sharpening are liable to break during use.
    Ensure that knife is sharp before commencing, and keep sharp during work.
    Always cut away from the body wherever possible.
    Cutting should be carried out at waist height.
    Enclosed footwear must be worn where risk of foot injury exists.
    Protective aprons should be worn where wet or raw foods are handled.
    Outer clothing should be clean at the commencement of each shift.
    Loose clothing and jewellery must not be worn near moving machine parts.
    Long hair must be contained where entanglement in moving parts possible.

    Precautions / PPE required

    Hands must be washed before


    handling food.
    Wear gloves when handling food.

    Provide range of knives to cover


    all operations likely to be carried
    out; e.g., boning, slicing, etc.
    Spare knives should be available
    in case of blunting, damage, etc.
    Discard any unserviceable knives.
    Mesh or cut-proof glove should
    be worn on the non-knife hand.
    Protective apron must be worn.
    Foot protection must be worn.
    Apron must be worn.
    Hair must be contained.

    PRECAUTIONS:
    The following precautions are to be observed, and suitable
    safety signs as indicated displayed in areas where these
    procedures are carried out.

    SWP264 Version 1.2

    ASSA Pty Ltd

    ThisSafeWorkProcedurewasgeneratedon29/11/2013byASSAPtyLtdforuseonlybyCityofDarwin.

    www.assaohs.com.au

    Page 2 of 2

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