Equipment Safety.

  • Observe all the rules for operating kitchen equipment. Never operate kitchen equipment until you were properly instructed in the correct procedure and read the operating manual.
  • Never use any machine you have not been trained to use.
  • Pull the plug or throw the switch to the off position before cleaning or adjusting any machine. Ensure that the plug or cord is out of the wall socket if not wired into the wall. Keep fingers, hands, spoons, etc., away from moving parts. Wait until the machine stops before moving food.
  • Check all switches to see that they are off before plugging into the outlet.

Particular care must be taken when cleaning the slicing machine.

  • First, pull the plug.
  • Turn the gauge to zero in order to cover the edge of the blade
  • Do not touch the edge of the blade
  • Clean the blade from the center out.
  • Clean the inside edge of the blade with a stick that has a cloth wrapped around one end.
  • Do not start a mixer until the bowl is locked in place and the attachments are securely fastened.
  • When using a mixer, turn off the motor before you scrape down the sides of the bowl.
  • Use a wooden or plastic plunger rather than your hands or spoons to push the meat down into a meat grinder.
  • Keep your hands to the front of the revolving bowl when operating the food cutter. This is one of the most dangerous items of equipment in the commercial kitchen.
  • Never start a machine until you are sure all parts are in their required positions. If it is a machine that operates with gears, check the gear position is disengaged.
  • You must be aware of the lock-out procedures that are to be followed before repairing or cleaning any machine. Lock-out procedures must be clearly posted by management highly visible and close to each machine.
  • When using electrical power equipment, always follow the manufacturer’s instructions and recommendations. Do not wear rings, a wristwatch, or a tie when operating electrical power equipment.
  • Use the right knife for the job.
  • Do not grab for falling knives. When a knife starts to fall, stand back to get out of the way.
  • Always carry a knife with the tip pointing downward and with the cutting edge turned away from your body.
  • Never talk while holding a knife in your hand. Should you start to gesture with the knife, there could be serious consequences.
  • When cutting with any knife, always cut away from your body. This also applies to potato peelers or any implement with a cutting edge.
  • Never place a knife in hot water as it will cause cracks in the handle. Never reach into the soapy or murky water in search of a knife.
  • Use a cutting board at all times. Never cut on metal.
  • Place knives in designated knife drawers. Preferably, knives should be placed on magnetic knife racks for proper storage.
  • When cleaning or wiping a knife, keep the sharp edge turned away from your body.
  • Always use a sharp knife; it is much safer than a dull one. Less pressure is required on a sharp knife, and the chances of a sharp knife slipping are much less.
  • Always cut with a back and forth sweeping motion, not with downward force.
  • Use knives for the purpose for which they are designed, not as levers or wedges or as a bottle or can openers.
Marius Joubert
Author: Marius Joubert

Founder of the first true community for the restaurant and hospitality industry.

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