- Due to the volatility of working with gas and open flames it is imperative to keep a streamlined Health and Safety System.
- Secondly, we want to ensure the availability of the various gas products we require for optimal operations and availability.
- The Health and Safety Check sheet is completed monthly.
- The Gas Safety and Control Sheet have been designed for a daily check on a “life-line” energy source for various areas in our business.
- We check on the users of the gas operating equipment and whether they are working according to the best practices.
- We check for the availability of CO2 and LP Gas.
- We check for filled backup cylinders.
- We check for possible gas leaks. Look, touch, smell, and soap bubble check.
- We check the condition of the equipment.
- We check the safety chains and bumper rails on the equipment.
- We plan ahead for maintenance.
- Some restaurants are fortunate enough to have sniffer units, a unit that detects possible gas leaks or misuse and then sounds an alarm and mechanically shuts off the gas supply to the equipment.
- Ensure that you are trained on how to reset the sniffer device.
| OPTIMAN: GAS SAFETY AND CONTROL SHEET | |
| MONTH: | DAY.1. |
| MANAGER SIGNATURE: | |
| ITEM | |
| LPG BANK | |
| LPG LOOSE | |
| LPG SNIFFER ON | |
| LPG EMPTIES | |
| ALL CHAINS ON | |
| CAGE LOCKED | |
| PRESSURE | |
| CO2 BANK | |
| CO2 LOOSE | |
| CO2 EMPTIES | |
| PRESSURE | |
| OTHER 1 | |
| OTHER 2 | |
| OTHER 3 | |
| OTHER 4 | |
| OTHER 5 | |
Author: Marius Joubert
Founder of Restauranthub.co the first true community for the restaurant and hospitality industry.
