safety procedure in handling equipment

Safety procedure in handling equipment:

We understand that the kitchen is a very dangerous place to work in; a chef is dealing with fire, electric machines, sharp blades and hot liquids etc. Chef must follow all the safety procedures and instructions. Following are some points which must be taken care of seriously:

1. A knife should never be left in the sink of water as it is bad for the blade and also presents safety hazards to other person putting hands in the water.

2. Hold the knife away from the body and make sure the blade faces downward to avoid injury to self and to others.

3. A duster should be folded to the size of the chopping board and firmly placed under the chopping board to avoid slipping.

4.  Instructions manual given with the machines must be read and pasted near the machines on the wall.

5. Machines having sharp blades like buffalo chopper, while cleaning or wiping, one must ensure that power supply are stopped.

6. While handling hot plates or trays either dry dusters or appropriate gloves should be used.

7. Wipe hands properly before handling the electric equipment.

8. Gas supply should be turned off if not required.

9. Enough space should be ensured for the staff before installing any machine.

10. Heavy equipment s should not be carried alone.

11. First aid box should be placed in the kitchen.

12. Equipment s should be used of an appropriate size and shape.