When it comes to the kitchen, there can be many dangers that a chef needs to be aware of. Here are our top five health and safety guidelines to consider.
1. Slips and Trips
According to the HSE, this is the number one cause of accidents in the catering world, and it is easy to understand why when considering the amount of liquid that is used with within a kitchen. Of course, it is necessary to clean up any spillage as soon as it happens. However, it is also necessary to ensure there is a strict cleaning policy in place so that the area is kept clean as much as possible.
This is probably an area that you first think about when considering health and safety in the workplace. To ensure that accidents are kept to a minimum, it is important to train all workers on how to use knives safely, which includes: using the right knife for a particular job; how to wash knives safely; only using knives on a stable and appropriate surface; how and where to store knives; like for example in one of the Lin Bins selection you can get from sites like www.rackzone.ie/bin-racks are a great way to store anything. Yo have to know how to carry knives; and, of course, best working practices for using knives.
It is important that all workers are fully trained on how to use the machinery in the kitchen. Not only this, but it is imperative that the machinery is in full working order and is safe to use. It doesn’t need to cost a lot to have good equipment in the kitchen. If you have a small enterprise, it is worth considering buying your machinery at auction. Food machinery auctioneers provide quality equipment for a fraction of the price of a new piece of machinery.
4. Manual Handling
Although your staff may think they know how to lift effectively, it is important to show them how to do it. According to the HSE, pains and aches in the back from bad manual handling in the workplace are the most common occupational illness in the UK. It pays, therefore, to make sure your workers lift items safely.
5. Skin Conditions
It is vital to look at your working practices to ensure you are minimising the risk of your team developing dermatitis. This can include using a dishwasher instead of washing by hand and providing gloves for food preparation.