Safety Is Always First: Kitchen Equipment and Work Area Safety

A safe kitchen is an efficient kitchen. Taking a few extra moments to work safely can prevent injuries, protect food quality, and keep everyone productive.

1. Check all gas equipment before use. Be sure the pilot light is lit and the main gas supply is functioning properly before operating any equipment.
2. Ensure electrical equipment is correctly installed and maintained. Never use damaged cords, loose connections, or malfunctioning appliances.
3. Store utensils in their proper locations. Organized workspaces reduce accidents and improve efficiency.
4. Keep pan handles turned inward. Handles should never protrude over the edge of a stove or countertop where they can be bumped or grabbed accidentally.
5. Do not store liquids above eye level. This helps prevent spills, burns, and other injuries caused by falling containers.
6. Keep flammable materials away from open flames and heat sources. Towels, paper products, cardboard, and cleaning supplies can quickly become fire hazards.
7. Discard any food that may have come into contact with broken glass. Food safety is always more important than the cost of replacement.
8. Never attempt to cut frozen food. Allow it to thaw properly or use approved procedures and equipment designed for frozen products.
9. If you do not know how to use a piece of equipment, ask. Proper training prevents accidents and protects both employees and equipment.

Remember: Safety is everyone’s responsibility. Following these simple practices helps create a kitchen where great food can be prepared safely every day.