kitchen safety

Kitchen Safety Rules: 8 Basics For Restaurant Staff

who this class is for

Waiters and hospitality staff, restaurant managers

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About this micro-class

Training about safety in the kitchen is crucial to ensure a safe and productive work environment. Here’s a comprehensive step-by-step guide.

1. General Safety Rules

Always wear the provided personal protective equipment (PPE), including aprons, gloves, and non-slip shoes.

Keep hair tied back and avoid wearing jewelry to prevent contamination.

2. Fire Safety

Fire Extinguishers: Know the location of fire extinguishers and how to use them in case of a fire emergency.

Fire Suppression Systems: Familiarize yourself with the kitchen’s fire suppression system.

Emergency Exits: Learn the emergency exit locations and evacuation procedures during a fire.

3. Equipment Safety

Knife Safety: Handle knives with care. Cut away from your body and keep your fingers clear.

Burn Prevention: When dealing with hot pots and pans, use oven mitts, pot holders, or hot pads.

Machine Safety: Learn how to safely operate kitchen equipment, such as slicers, mixers, and grills. Don’t use any equipment you are not familiar with.

Electrical Safety: Be cautious with electrical equipment and ensure cords are kept away from water sources.

4. Food Handling

Hand Washing: Frequent hand washing is crucial to prevent cross-contamination. Wash hands thoroughly with soap and water.

Cross-Contamination: Always separate raw and cooked foods to prevent foodborne illnesses.

Temperature Control: Use food thermometers and follow recommended cooking temperatures for various foods.

Food Storage: Label every food with its purchase and expiration dates. Follow the FIFO (First In, First Out) method for food storage and use.

5. Chemical Safety

Chemical Storage: Be aware of where cleaning chemicals are stored and the importance of proper labeling.

Chemical Handling: Follow safe procedures when using cleaning agents and read product labels carefully.

First Aid: Know the first aid procedures for chemical exposure, including rinsing eyes and seeking medical help if necessary.

6. Emergency Procedures

First Aid Kit: Locate the first aid kit in the kitchen and know its contents.

Emergency Contacts: Keep emergency contact numbers, including 911 and on-site management, readily accessible.

Injury Response: Familiarize yourself with the first aid kit and the appropriate response to common kitchen injuries, such as cuts and burns.

Food Allergen Awareness

Allergen Identification: Learn how to identify common food allergens on ingredient labels. Usually, they appear immediately after or next to the list of ingredients in a “contains” statement. Example: “Contains wheat, milk, and soy.

Cross-Contact Prevention: Prevent cross-contact of food with allergenic ingredients.

8. Cleaning and Sanitization

Cleaning Procedures: Follow daily cleaning procedures, including sanitizing surfaces, utensils, and equipment.

Dishwashing: Follow the proper dishwashing procedure, including temperature and chemical concentration.

Deep Cleaning: Run periodic deep cleaning processes for equipment and storage areas.

Test your knowledge with a quick test and earn a free micro-certificate

Shop for etiquette, behavioral, and contextual signs

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