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Health & Safety
Food quality and fast service are generally the main focus in a commercial kitchen, but health and safety issues cannot be allowed to slide into third place, and many are indeed required by law. Ignoring them can shut your business down overnight, however well it might be doing financially. The Health and Safety Executive (HSE) is responsible for enforcing commercial catering health and safety regulations which can cover a wide ranging spectrum of businesses including pubs, hotels, restaurants, cafes, fast food outlets, bistros, contract caterers and others where food and drink is prepared and served for the general public. Many accidents occur in kitchens every day and it is the HSE’s responsibility to ensure that regulations are adhered to in order to minimise the risks. Of course, hygiene in the kitchen is also an integral part of kitchen workplace safety but that is the responsibility of the Environment Health Department
A kitchen with good housekeeping can reduce slip and trip hazards. Stored materials should not obstruct pathways and exits. If liquids are spilled on the floor, they should be mopped up and a wet floor warning sign posted. Non-slip floor mats ensure that spills don’t become slips.
Kitchen heat sources such as ovens, grills, range tops, deep fat fryers, and microwaves pose burn hazards. Workers should avoid splashing water or drinks into hot oil or grease to prevent spattering. Cooking equipment and vents should be cooled before cleaning, and it’s best to clean equipment at the start of a shift. Other heat sources include boiling water, steam baths, sinks and dish washers. When opening pots or steam baths, workers should stand to the side and use the lid as a shield.
To prevent fires, workers should monitor cooking food carefully, and hot grease and oil should never be left unattended. Oils and grease should be cooled before transporting them. Grease traps and grill surfaces should be cleaned frequently and flammable items should not be kept near flames or heat sources. It is important to know and practice emergency procedures, first aid, and how to use a fire extinguisher.
Comfortable, supportive shoes are essential for kitchen workers due to long periods of standing; foot rests and anti-fatigue mats can also help. Moving and stretching frequently and rotating tasks can help workers avoid static postures and fatigue. Proper lifting techniques when moving heavy pots and food items can prevent strains. Wearing close-fitting sleeves prevents catching them on pot handles, oven and stove knobs, or dangling them in flames or hot oil. Aprons provide an added layer of protection from splashes of hot water or grease. Hand mitts and pot holders should be used when handling hot items and hand protection such as mesh gloves may be worn when cutting and using sharp knives.
The risk of fire is never far away in a kitchen, so it’s important that all electrical and gas appliances are fully maintained and are fit and suitable for the job. Proper ventilation will also be a major consideration.
Therefore, it’s imperative that you carry out a full risk assessment of your kitchen facilities and that all equipment used is authorised, bears a British Standards Institute kitemark or an alternative equivalent, and that the staff using the equipment have been fully trained and are competent in using it. Additionally, all equipment which is connected to an electricity or gas supply should be installed by a suitably qualified engineer and be subjected to regular testing by an appropriate professional.