SAFETY IN FOOD PRODUCTION AREA
SAFETY IN THE FOOD PRODUCTION AREA
The food production area is inherently dangerous. The combination of a high level of work, sharp cutting equipment, and hot surfaces together with hot fats/oils of boiling liquids leads to a high risk of cuts and burns. Slippery floor surfaces cause slips and falls. Open flames and hot fats are fire risks. These accident risks are compounded by the work pressure and speed of the activities done in the kitchen especially during service time.
The management of a food service operation must see to it that the structure and equipment have necessary safety features.
1. Structure, equipment, and electric writing in goods repair.
2. Adequate lighting work surfaces and in corridors.
3. Non-slip floors
4. Clearly marked exists
5. Equipment supplied with necessary safety devices.
6. Heat-activated fire extinguishes over cooking equipment, especially deep fryers
7. Conveniently located emergency equipment, such as fire extinguishers, fire blankets, and first-aid kits
8. Clearly posted emergency telephone numbers.
9. Smooth traffic patterns to avoid collisions between workers.
WHAT CAUSES ACCIDENT?
In general, there are several basic sources of accidents. These are:
1 Excessive haste and pressure
2 Poor training
3 Structural building faults
4 Lack of regular repair and maintenance of equipment
5 Improper handling of hazardous materials and hazardous areas.
The Safe Workplace
1. Keep knives sharp
2. Use a cutting board
3. Pay attention to your work when using a knife or cutting equipment.
4. Cut away from yourself and other workers
5. Use knives only for cutting, not for such jobs as opening bottles
6. Don’t try to catch a falling knife.
7. Don’t put knives in a sink, under water, or any place where they can’t be seen.
8. Clean knives carefully, with the sharp edge away from you
9. Store knives in a safe place, such as in a rack, when not in use.
10. Carry knives properly
11. Keep breakable items, such as dishes and glassware, out of the food production area
12. Don’t put breakable items in the pot sink
13. Sweep up, don’t pick up, broken glass
14. Discard chipped or cracked dishes and glasses
15. Use special containers for broken dishes and glasses
16. If there is broken glass in the sink, drain the sink before trying to take out the glass
17. Remove all nails and staples when opening crates and cartons, and dispose of them
1. Always assume a pot handle is hot.
2. Use dry pads or towels to handle hot pans.
3. Keep panhandles out of the aisle so people wont bump into them
4. Don’t fill pans so full that they are likely to spill hot foods.
5. Get help when moving heavy containers of hot food
6. open lids away from you to let steam escape safely
7. Use care when opening compartment steamers
8. Make sure gas is well vented before trying to light ovens or pilot lights.
9. Wear long sleeves and double-breasted jacket to protect your self from spilled or spattered hot foods or fat.
10. Dry foods before putting them in frying fat or hot fat may splatter on you.
11. When placing foods in hot fat, let them fall way from you so that fat will not splash on you
12. Keep liquids away from the deep fryer.
13. Always warn people when you are walking behind them with hot pans or when you are walking behind someone who is working with hot items
14. Warn service people about hot plates.
1. Know where fire extinguishers are located and how to use them
2. Use the right kind of fire extinguisher
There are three classes of fire and fire extinguishers
Class A fires: wood, paper cloth, ordinary combustibles
Class B fires: burning liquids, such as grease, oil, gasoline, solvents
Class C fires: switches, motors electrical equipment, and so forth
3. Keep a supply a salt or baking soda handy to put out fires on range tops.
4. Keep hoods and other equipment free from grease build up
5. Don’t leave hot fat unattended on the range
6. Smoke only in designated areas.
7. If a fire alarm sounds and if you have time turn off all gas and electric appliances before leaving the building
8. Keep fire doors closed
9. Keep exits free from obstacles.
Preventing Injuries from Machines and Equipment
1. Do not use equipment unless you understand its operation
2. Use all guards and safety devices on equipment
3. Don’t touch or remove food from any kind of equipment while it is running, not even with a spoon or spatula
4. Unplug electric equipment before disassembling or cleaning
5. Make sure the switch is off before plugging in equipment
6. Do not touch or handle electric equipment, including switches, if your hands are wet or if you are standing in water
7. Wear properly fitting clothing and tuck in apron strings to avoid getting them caught in machinery
8. Use equipment only for the purpose intended
9. Stack pots and other equipment properly on pot racks so that they are stable and not likely to fall.
1. Clean up spills immediately
2. Throw salt on slippery spot to make it less slippery while a mop is being fetched
3. Keep aisles and stairs clear and unobstructed
4. Don’t carry objects too big to see over
5. Walt, don’t run
6. Use a safe ladder, not chairs or piles of boxes, to reach high shelves or to clean high equipment
Preventing Strains and Injuries from Lifting
1. Lift with the leg muscles, not the back
2. Don’t turn or twist the back while lifting and make sure your footing is secure
3. Use a cart to move heavy objects long distances, or get help
More by this Author
FOOD AND BEVERAGE SERVICE METHOD Table Service – this is a service to customer at a laid cover. Service by a waiter/waitress Silver/English service – presentation and service of food...
3 Basic Areas in Ensuring Proper Sanitation Standards in the Food Production Facility · Personal hygiene ...
Bus Structure A bus is a collection of wires that connect several devices within a computer system. When a word of data is transferred between units, all its bits are transferred in parallel. A computer must have...