A restaurant kitchen is a place of blades, heat, grease and hurry. The most frequent accidents are cuts, burns and falls. Food hygiene is covered in the food handler course. Here we only talk about the safety of the people.
Cuts
Knives, meat slicers, food processors and mincers cause serious injuries.
- Use the right knife for each task and keep it well sharpened: a blunt one makes you use more force and slips.
- Always cut on a stable board. A damp cloth underneath stops it moving.
- Never try to catch a falling knife. Step back and let it fall.
- Carry a knife with the point down, close to your body, and call out as you pass.
- Do not leave loose knives in a sink full of water: someone will put a hand in. Wash them and put them away in their place.
- On the meat slicer and other machines, use the pusher and the guards. Never take them off and do not clean with the machine plugged in. Disconnect it before cleaning or changing a part.
- To bone meat or open oysters, use a mesh glove if the company has provided one.
Burns
The causes are hobs, ovens, griddles, steam, hot oil and boiling liquids.
- Use dry cloths to pick up hot containers. A wet cloth conducts heat and produces steam.
- Turn the handles of pans and pots inwards, so that they do not stick out over the aisle.
- Open lids and oven doors with your face turned away, because steam comes out.
- Call out clearly when you are carrying something hot ("Hot, behind you!").
- Do not carry containers filled to the brim.
First aid: hold the burn under cool running water for about 20 minutes, as soon as possible, first removing rings or watches if you can. Do not use ice, do not apply ointments or home remedies and do not burst blisters. If the burn is large, deep, on the face or on the hands, call the emergency services (112).
Fryers and oil
- Water and hot oil do not mix: a single drop causes violent splashing. Dry food before frying and do not put ice in the oil.
- Do not fill the fryer above the mark and do not leave it unattended.
- Filter and change the oil when it is cold, following the company's procedure.
- If the oil catches fire: do not use water. Cut off the heat source if you can do so safely, cover the container with its lid or a fire blanket and use a suitable extinguisher (cooking oil and fat fires are class F). If the fire grows, leave and call 112.
Gas
A gas kitchen demands respect:
- If you smell gas: close the valve, ventilate by opening doors and windows, do not switch lights on or off, do not use flames or anything that gives off sparks, and raise the alarm. Leave if the smell is strong.
- Check that the flames are lit before you leave a burner.
- Know where the main shut-off valve is and who is allowed to close it.
- Gas installations are inspected by authorised companies. If you see a cracked pipe or an appliance that fails, do not repair it yourself.
Tidiness and floors
The kitchen floor is wet and greasy. Clean up what falls straight away and wear closed, non-slip and comfortable footwear. The aisles between the hobs and the table must be kept clear.
What your employer must do
Assess the job, supply the protections and equipment, train you on the specific machine and check maintenance. If a machine has no guard, say so and do not use it.