Keep your employees healthy and safe in your commercial kitchen

If you want to run an efficient and successful kitchen, you need to follow the regulations set by the relevant authorities. Being mindful of the following will ensure that your business sustains a brilliant reputation and keeps your employees safe:

commercial kitchen

1. Sanitation

Ensure all surfaces and equipment in your kitchen are kept clean and disinfected. Keep a bucket with water, bleach and a towel in a convenient place, and use a three-sectioned sink for washing, rinsing and sanitising when doing the dishes. A different sink is required for employees to wash their hands.

2. Fire safety

The risk of fire is a distinct possibility in a commercial kitchen; therefore, electrical and gas equipment need to be frequently tested in accordance with the Provision and Use of Work Equipment Regulations (PUWER) 1998. Seek advice from your commercial catering suppliers if required.

Cooking appliances from suppliers such 247cateringsupplies are core components in any commercial kitchen, so due care is needed with regard to fire regulations, Fire extinguishers and ventilation systems need checked at least annually, with records kept of these tests.

successful kitchen

3. Managing temperatures

Any foods that could potentially create hazards should be kept at the appropriate temperature with continual checks. If you need further information, check out the HSE website. The HSE safeguards health and safety regulations for commercial catering.

4. Accidents in the kitchen

Most injuries that occur in a commercial kitchen are the result of manually handling; subjection to harmful or hot substances; or slips, trips and falls.

Staff should be trained in relation to the standard health and safety guidelines on lifting items. Employees should never try to push, pull or drag heavy objects, which can result in musculoskeletal injuries. Lifting devices should be employed when an item is too heavy to lift.

Employees also need to be careful when working with hot oils and water in the kitchen, and with other hazardous liquids such as cleaning products. Make sure they are given guidance on working with hot and harmful substances.

Slips, trips and falls are commonly the result of wet floors; therefore, it is important to put up ‘wet floor’ signs or corner off areas until floor areas are dry. It is also important to keep floor areas clean and free from obstructions.