Restaurant Kitchen Safety Rules

In a typical restaurant kitchen, a great deal of grime, grease, and food debris can pile up in just a single night. Combine that with the large number of kitchen staffers running around with knives, hot pans, and dirty dishes, and the average restaurant kitchen can quickly become filled with various food safety issues and causes of personal injuries. A few simple restaurant kitchen safety rules can prevent most of these problems.

Food Safety Rules

All refrigerated areas should maintain a temperature of 40 degrees F to prevent food spoilage.

Cross-contamination must be prevented by using separate knives, cutting boards, etc., to prepare raw foods and cooked meats/raw vegetables.

Patrons must be informed that consuming raw or undercooked eggs, poultry, meat, etc. can lead to foodborne illnesses.

All food contact surfaces must be cleaned and sanitized nightly.

Fire Prevention Rules

Fire extinguishers should be located close to all stoves.

All employees should know the best ways for tackling different types of fires, including grease fires.

Pressurized release valves should be installed in pressure cookers and other high temperature pressurized cooking equipment or heating systems.

Rags or dishtowels should not be left near stoves or rangetops in operation.

Range hoods should be cleaned nightly to avoid buildup of flammable grease.

Never use kitchen equipment that is malfunctioning or has a frayed power cord.

Proper Attire and Equipment

Long hair should be tied back, and dangling jewelry should not be worn by kitchen staff.

Kitchen staff must wear closed-toe shoes with non-slip soles.

Long-sleeved shirts are preferable to reduce the chance of burns on the forearms.

OSHA Regulations

Workers under 18 may not operate heavy machinery such as garbage compactors, deli slicers, etc. Material safety data sheets (MSDS) must be present on site for all chemicals, cleaners, etc. used in the restaurant. Cleaning chemicals should always be mixed in well-ventilated areas. All surfaces and equipment cleaned with chemicals should be rinsed with water. Read more : http://www.ehow.com/list_7216172_restaurant-kitchen-safety-rules.html

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