Reducing hazards in commercial kitchens

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Work health and safety

Reducing hazards in commercial kitchens

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Regular risk assessments

1. Schedule regular risk assessments.

2. Create a checklist to cover all areas of the kitchen

3. Make sure there is someone responsbile for conducting a weekly inspection.

4. Discuss the results with workers.





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Ventilation

A ventilation hood will remove heat and toxic fumes

• Make sure the ventilation hood is clean. When it’s clogged it won’t work properly.

• Thoroughly wipe at the end of the day or put through a dishwasher





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Turn up the heat slowly

• Turning up a burner too fast will cause flames outside the pot.

• Not only will you create a fire hazard, but you’ll also waste energy.





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Don’t keep your own food in the kitchen

• Don’t try to eat a snack or sip a drink while cooking as this creates a safety hazard

• Think of what can happen if cold liquid is spilt into a sizzling fryer. Hot grease can splash nearby workers, causing serious burns.





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Stay up to date

• Regularly check that the WHS information you share with your workers is up to date.

• Conduct safety meetings or toolbox talks and share information.

• Remember work health & safety is everybody’s job



http://www.thedetaildevils.com.au/detail-devils/toolbox-talks-1/toolbox-talk-consultation-roleworkers1

http://www.thedetaildevils.com.au/detail-devils/hospitality-7-talks-10-discount



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Questions?

Call The Detail Devils 1300 768 019 to find out more





Reducing hazards in commercial kitchens

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