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.

Do

• 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

Don't

• 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

Highlights

• 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