Safety Measures
****
Safety
is a major responsibility of all foodservice personnel. The old adage” an ounce
of prevention is worth of pound of cure.
Prevention of burns and fire
1-Keep
the hoods over ranges and cooking equipments clean and free of accumulated
grease.
2-Keep
oven doors closed except when loading and unloading the oven.
3-Open
and ventilate gas ovens a few minutes before lighting.
4-Use
only dry pads to move hot pans or cooking utensils.
5-Keep
handles of pans over the range and away from the direct source of heat, such as
over an open flame or burner.
Prevention of cuts
1-learn
the complete instructions for operating meat slicers, food grinders and food
choppers.
2-keep
blades of knives and slicers sharp.
3-store
knives in safe holders or rack when not in use
4-Knives
should never be left in a sink or in an area where they can not be seen.
5-Never
try to catch a falling knife’ move out of its path and let it fall.
6-Turn
the switch to the “OFF’ position before cleaning or adjusting a machine (do not
remove food from a machine until machine stops.
7-Check
switches of electrical equipments and appliances and be sure that they are in
the: OFF”position before plugging the electric cord into the outlet.
8-Dispose
of chipped and broken china and glassware.
9-Use
the proper tool to open crate, boxes, cans and bottles.
Prevention of falls
1-stand
on a safe ladder
2-keep
floor and stairs free of grease, spills and wet spots
3-Keep
floor, stairways and traffic lanes free of boxes, cleaning equipments and other
obstructions.
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