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Cooking equipment safety

Remember the "do's" and "don'ts"

A busy kitchen can be a dangerous place with many hazards, including sharp edges, heat and open flames, oils and acids, and a fast paced working environment.


  • Make sure equipment is off before plugging it in and starting it
  • Make sure all the safety guards are in place and properly adjusted
  • Check for frayed cords and loose parts before using any equipment 
  • Plug cooking appliances directly into an outlet
  • Notify a supervisor immediately if equipment is broken or damaged
  • Turn off the cooking equipment if you must leave the area
  • Turn exhaust hoods on before using any equipment
  • Use oven mitts and arm guards when working with hot equipment
  • Clean equipment after each use
  • Remove pans from ovens and steamers by holding with both hands
  • Move slowly to prevent burns when moving hot pans
  • Open oven and steamer doors slowly to prevent burns
  • Extinguish grease fires by using an appropriate fire extinguishing equipment
  • STOP, DROP and ROLL If you catch fire


  • Use kitchen equipment until you have been properly trained on its use
  • Wear loose-fitting clothing as it may get caught in moving equipment
  • Leave cooking equipment unattended.  Use timers as reminders
  • Store flammable or combustible items  near heat or open flames
  • Overfill pans, pots and kettles as product may spill causing burns
  • Carry or remove oil containers when the oil is hot or on fire
  • Throw water on a grease fire; it makes it worse and can cause burns
  • Use extension cords with appliances, it can overload the circuit


  • Maintain a high degree of hazard awareness at all times
  • Adhere to all safety procedures and best practices
  • Cooperate and communicate with your fellow workers in order to prevent injuries