As a restaurant, catering service, or other business in the food industry, one of the greatest threats to your employees is burns. Anyone who needs to handle or cook hot food is at risk, especially if the food in question is fried, grilled, or baked. Only by taking the proper safety precautions can you ensure that none of your workers is seriously injured. The following strategies will help you shore up burn safety in the workplace, protecting your staff from every variety of hot hazard:
Stock Up on Equipment
Burn safety begins by providing employees with the equipment to protect themselves against fires and hot surfaces. This equipment takes many forms, including:
- Gloves & Mitts– The most basic of burn safety equipment, these protect employees’ arms when moving things into or out of the oven. Make sure these items are easily accessible, and require all employees to wear them when working with the oven or similar equipment.
- Specialized Shoes– Non-skid shoes prevent workers from slipping while working with or carrying hot items. All of your staff should wear them, but especially anyone who has to work with a fryer; the last thing you want is for them to slip and burn themselves in the grease.
- Fire Extinguishers– Place fire extinguishers in easily-accessible places all over the kitchen and anywhere else where you work with flames or electric coils.
Besides stocking up on equipment, you have to make sure that employees know how to use it. By incorporating these items into worker training and holding frequent fire safety drills, you minimize the chance that anyone will be caught off guard when their safety is at stake.
Keep the Kitchen Clean
Cleaning your kitchen isn’t just about attractiveness and hygiene; it’s also essential to fire safety. The more you allow dust, grease, and debris to build up around the room, the easier it is for fires to start and spread. Cleaning your grill and fryers is particularly important, as grease and other flammable materials will otherwise build up on top; these can ignite with little warning, causing serious burns.
Avoid Overcrowding
Limit the number of pots and pans you have heating on the stove top at any one time. Not only does overcrowding increase the risk of a fire, but it also makes it harder for employees to reach particular items. If a worker is struggling to reach something, they are more likely to drop it, spilling its hot contents on themselves and others around them.
Other Tips
In addition to the aforementioned steps, don’t forget to:
- Stop employees from wearing loose or unbuttoned clothing
- Avoid leaving items on the stove unattended, especially if they contain oil or grease
- Position pot handles so that they are neither above the burners nor sticking out from the stove
- Place splash guards on all fryers and other equipment with hot oil
- Avoid filling your fryers above the maximum amount of oil
For more information on safety in food service and all other business areas, contact F.A.S.T. today.
