Commercial Kitchen Safety Tips

Common commercial kitchen equipment such as sharp knives, hot water pots, big ovens are some of the safety risks present in your kitchen. As a chef, if you take that extra care, you will not only save yourself from getting injured, but also be able to contribute towards food and kitchen safety.

Let’s have a look at some of the safety tips that you should most definitely follow while working in a commercial kitchen:

Wash Hands Regularly: All commercial kitchen employees should wash their hands thoroughly with soap or sanitizer, before and after prepping, cooking and serving a dish. You obviously don’t want the harmful bacteria to transfer in the food.  Your commercial kitchen plan must have enough space allocated for a hand sink.

Wash all Produce: Chefs should compulsorily wash the local produce, this will help in removing any bacteria that may be on the surface

Kitchen Inspection: This is something all restaurateurs should practice, at least twice a month; this will help you identify any potential safety concerns in your commercial kitchen.

Use Gloves: You simply cannot work in a bakery which does not have enough gloves in their pantry for their employees’ safety. Huge ovens are impossible to handle without good quality gloves.

Tip: The basic first-aid after a minor burn is to run it over cold tap water. You should also apply ice to prevent any permanent burn marks.

Fire and Evacuation Drill: This is something all new recruits should compulsorily go through before they start operating any restaurant kitchen equipment in a commercial kitchen. It is also advisable to distribute a copy of the drill manual to all employees of the restaurant.

Operate the Equipment Safely: Read all instructions carefully mentioned in the manual or on the packaging box. Some food processors are a bit difficult to operate, and if you have any doubts about them, then immediately contact their customer care department for assistance. Also, please don’t forget to use the correct protective gear while operating any hotel kitchen equipment.

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