Safe procedures- Equiptment

Safety procedures for using equiptment

Knife safety

Health & Safety Within TCB (knife safety)

In order to prevent Accidents within the workplace training, observation reporting and care must be taken by all staff of all levels in all areas. The following information is produced to form part of staff training with knives.

Golden rules:

If you have to carry a knife, then carry it at some distance from the body with the point facing down and the sharp edge facing backwards. Never carry a knife with the point facing forwards and never carry knives on chopping boards (this is could be mistakenly done when carrying dirty boards and knives to the sink and is a dangerous short-cut).

Knives on the table must be placed flat with the blade away from you and not projected over the edge of the table

If you do knock a knife, then don't try to catch it as it falls because it could easily slice through your hand and sever a main artery. If you drop a knife, then move out of the way and allow it to fall.

When using knives concentrate on the job at hand

Keep knives sharp and use the correct knife for the correct purpose

After use, always wipe the knife, blade away from the hand

Keep knife handles clean and do not leave Knives in the sink

Never misuse knives, after use, wash, rinse, dry and safely put away (do not use knives to substitute for other tools such as screwdrivers etc.)

Ensure you've got a secure cutting surface. You can easily slip and cut yourself if the board moves suddenly. Placing a damp cloth under the board will give it a good grip. Heavy, solid boards are also less likely to move or wobble.

Take care to keep your knife in sight and never allow it to get hidden under anything, especially food items. This can often occur when piles of vegetable trimmings accumulate or there’s a lot of clutter on the work surface (work in an organised and clean environment).

Never use a damaged knife - it's dangerous and can harbour bacteria

A blunt knife is more dangerous than a sharp one, ensure you keep your knives razor sharp with regular sharpening
Again above all always concentrate with full attention when using knives

When chopping, slicing, dicing and peeling:

Keep your fingertips out of harm's way by curling your fingers under on the hand that's holding what you're cutting (think claw shape). This puts your knuckles, not your fingers, nearest the knife.
Angle the blade away from you when slicing or peeling so the knife won't cut you if it slips.
Always use a chopping board to cut on and secure the board underneath with a damp cloth to avoid it slipping
If you get distracted or interrupted while using a knife, stop what you're doing until you can focus on the task at hand.

Cleaning:

Cleaning knives after each use can prevent the spread of bacteria, keep knives in good shape and prevent accidents caused by dirty or slippery knives. Always wipe or rinse food off of knives immediately after they're used.

Lay the blade on a flat surface.
Carefully wipe one side with a wet cloth, then the other.
Wipe from the spine (back) of the blade
Use soap and hot water to clean a knife after it has been used to cut poultry, meat or fish, and at the end of each day.
Wash and dry knives by hand only.
Wipe knives with sanitiser after cleaning

Sharpening:

A blunt knife is more dangerous than a sharp one, ensure you keep your knives razor sharp with regular sharpening

Only straight edged knives (NOT serrated edged knives) can be sharpened with a steel.
Ensure the knife and steel are clean before sharpening to prevent the knife slipping.
Stand on a clean, non-slip level surface where you will not be knocked or distracted
Hold the steel either vertically with the point resting firmly on a non slip surface e.g. a chopping board, or horizontally.
When using a steel horizontally hold the knife in your main hand and the steel in the other. You must keep your fingers behind the guard on the steel.
Draw the knife along the steel keeping the same slant and the 45 degree angle. As you move the knife along the steel the portion of blade in contact with the steel should progress towards the point of the blade. Repeat a few times, pressing firmly but not hard. Repeat for the other face of the knife.
After sharpening, always wash the knife to remove any filings that might be on the blade.
When using a sharpening stone hold the knife so that the blade touches the wet stone at 10-15 degree angle then slide up and down away from your body in smooth steady strokes maintaining the same angle. You will know if you are retaining the same angle by the sound of the knife. Repeat this process for the other side and visually inspect the honed blade for equal sides and that there are no burs (do not run your finger along the now very sharp edge) ensure to keep the wet stone wet during sharpening by stopping and splashing on more water. You will note during sharpening that there will be a certain amount of dark wet residue created on the knife this is actually sharpening your knife so do not be alarmed. Once finished sharpening ensure to clean the knife thoroughly before use (see cleaning above)

After sharpening your knives will be very sharp ensure to abide by all the care and safe practices mentioned above!

Storing knives:

In a wooden knife box.
On a wall-mounted magnet strip.
In delegated box or rack
Away from flames or extreme heat
Separate away from other utensils

Deep fat fryer

Using Deep Fryers Safely

Wear the proper Personal Protective Equipment when working around hot oil.
Ensure the oil level is topped up but no higher than the maximum line on the tank.
Dry off utensils and wet food and brush or shake off excess ice crystals before placing in the hot oil. Wet foods splatter and cause steam.
Fill fryer baskets no more than half full.
Gently raise and lower fryer baskets, taking care with correct lifting and empting techniques.
Ensure to allow excess oil to run off before completely removing baskets.
Do not stand too close or lean over hot oil.
NEVER attempt carry hot oil. Wait until it is cool!
Do not store items near or above fryers, particularly liquids, cans of food, or spray cans. Hot oil can splatter and pressurized containers can burst, causing severe injuries.
Areas surrounding the fryer should be regularly cleaned and kept oil and grease free to avoid slips.

Cleaning Deep Fryers Safely

Always wear the black rubber safety gloves when cleaning as well as protective uniform
Get all equipment such as sieve, pan big enough to drain all the oil into and poky device ready before cleaning begins
Take care when straining the hot oil through the sieve do not allow the flow to come out to fast that you cannot control casing splashes, always do at arm’s length.
Ensure any spills after emptying the oil on the floor etc. are cleaned up before carrying on with further cleaning.
After cleaning out the tank, dry thoroughly with blue roll and ensure no water at the bottom.
Do not attempt to lift the pans of hot oil, if needed to move, don’t fill to high and gently and slowly slide along floor for a short distance only (just putting to the side of fryer not to be moved around kitchen)
Once oil has cooled and is ready to re-fill (following day), ensure to use a small pan to scoop out the oil first to take away the weight to a weight you can manage (ask for assistance if you feel you will struggle to lift the pan), then using correct manual handling lifting techniques lift the pan ensuring not to pour in the dirty residue now sunk to the bottom.

Steamer

Within our branches we use two types of steamer one is an atmospheric steamer which is solely a purpose steamer that has a water feed similar to a toilet ball cock mechanism to re-fill the water as it is boiled away via the steam which is pressurised steam within the tight closed door of the oven it can be gas or electric powered. The second and more frequent steamer we use is actually a rational combi oven which we use most of the time solely as a steamer this again is water fed and works under of the steam for fast steaming.

Safe use of steamer

Always ensure you are trained by your line manager on the functions and use of equipment before attempting to operate
Never operate with wet hands
Always ensure floor area around the steamer is dry and grease free to avoid slips
When opening the door first open just a crack to allow the built up pressure steam to escape before opening the door fully, failure to do this could result in scolding by the hot steam.
Always wear oven mitts or use a cloth to remove the now very hot items from the steamer.
When opening the door open slowly and be aware of dripping hot water from the door, position yourself for this danger.
Be aware of other hot trays and items within the steamer when removing your own items to avoid burns to exposed skin not covered by cloth.
Be aware boiling hot water will collect at the bottom of trays or plates that are not covered, when removing plates such as with steamed salmon ensure you have an action plan where to pour off the hot water once removed. Also in these instances move slowly and carefully, be aware of your surroundings and positions of your work mates so as not to knock or spill the hot water on them or anywhere else.
Be aware when you first bring out the item it will be hot and you will need to put it down quickly after removal, ensure you have cleared and allocated a space for the hot item before removing.
Always close and lock the door straight after removing your items.
Mop up spills on the floor straight away
Switch off steamer when not in use

Cleaning the steamer

Always wear rubber gloves when cleaning the steamer
The atmospheric steamer will need the water draining and the tank cleaning every night, this will inevitably be hot water but ideally you should allow it to cool a little first. Take care when dealing with hot water and plan your clean before you begin, never attempt this without prior training by your line manager.
The rational steamer will need to be hosed or rinsed out nightly and dependent on use at periodic times during the day, when doing this leave the door open first for a minute or so to allow the inside to cool a little first, remove any large debris by hand including rice as this can block the drains. Be aware of hot water drips from the racks they won’t be boiling by this time but will be warm so wear rubber gloves and take care.
Always ensure the floor around the steamer is dry and clean at all times

Wok station

The wok cookers we use are very hot and very powerful turbo cookers and are powered by gas. They can potentially be very high risk to your safety if not used correctly or in an unaware and unsafe manor which is why it is imperative to concentrate and be aware of all the potential danger involved.

We also use in some branches electric convection wok cookers. Compared to the turbo gas cookers these are a lot safer, however care should still be taken and concentration and awareness needs to be applied at all times, after all you are still cooking food to a very high temperature and although there is no direct flame the wok itself will get extremely hot and can cause severe burns if not used in the correct and safe procedure, as well as the risk form the very hot food itself if it came in to direct contact with yourself or another person.

Safe use of wok cookers

Always ensure floor around the wok station is clean and dry
Ensure the flame when lit burns blue and not yellow and that it burn strong to an upside down v-shaped point, this can be adjusted via the air control dial when the pilot light is on and the gas burner is engaged by the turning the gas handle. If this will not work correctly do not use as you will not be getting direct heat to the bottom of the wok and yellow flames will lick out the sides with the potential to burn you, it could be a problem with the jets etc and an engineer will need to attend, inform duty manager directly.
The turbo wok has a pilot that needs to be electronically lit before activating the main burner, if this electronic ignition is not working it should be immediately reported to the manager who will call in an engineer. It is still possible and in some cases there is no electric ignition for the pilot in these instances light with a long gas stove lighter, do not attempt to light with matches or small cigarette lighter. Under no circumstances attempt to light the main burner directly and bypass the pilot as this could cause a blow back of flame that could cause burns.
Always ensure the pilot light is lit before switching on the main burner otherwise it will make a loud bang when the air and gas pick up a flame from an adjacent burner and is extremely dangerous with the potential of burns from the exploding flame and of course the noise shocking other staff who may then slip or hurt themselves as being off guard.
Always only turn the heat up to a heat that you are comfortable cooking with, too high and you will burn the food, rush and put yourself in danger of hurting yourself or those around you.
At the rear of the wok cooker there is a chimney where the fumes dissipate this should be kept clear as it gets extremely hot and is needed for the process involved for the operation of the cooker. Be aware of any flames coming out of here if they do stop using immediately and check all adjustments if all is correct report fault to duty manager and stop using.
Always ensure you have a little water running when using the wok as this not only helps with the cleaning without the water to cool the table there could be a danger of the table heating too much and buckling up or cracking.
When not in use pull wok back off flame to sit in gap between the ring and the front of the cooker this is because the pilot light in itself is very strong and will continue to heat the wok making it a hot hazard.
If food falls into the wok burning chamber switch everything off and clean immediately taking care as it will be very hot ideally allow to cool down for several minutes first, the food debris if left would be a hazard and can catch fire.
When lifting the wok always use 2 hands 1 to hold the handle and one to support the back with a ladle, do not try to lift large heavy woks full of food instead bring the tray/pot to the wok and ladle in until a safe and manageable weight is left in the wok to tip into the tray.
Be aware of surroundings ensure trays are placed ready to serve into and where other members of staff are so as not to turn round with the wok and burn somebody.
Keep area around wok clean, tidy and organised this will help you to concentrate and work more safely
Be careful with yourself and other staff of the hot food itself. Hot sauces if spilled on you will stick to your skin and severely burn, put under cold running water immediately.
When cooking batches of beef in oil always were rubber gloves, do not overheat heat the oil as it will combust, equally when you add the beef do it at arm’s length and carefully as it will spit hot oil due to the water content also do not over fill the wok with oil as when the beef is added the level will rise resulting in the hot oil over spilling over the wok with a sever risk of injury.
Be aware with all batch cooking of not to over fill the wok and that the level changes when the product is added.
When heating a wok always ensure it is dry and all the water has gone before adding the oil as water and oil with heat will combust into flame with further threat of injury.
Always switch off the pilot and all wok cooker when not being used for a period of time and being left unattended.
The ring of the wok cooker will remain hot for a long time after use. Do Not Touch!!
Concentrate and be aware at all times of your actions and your surroundings.

Teppenyaki

The Teppanyaki table used in all our branches on the open kitchen is considered a moderate risk but can cause some very severe injuries if not used correctly and safely. Always ensure you have been trained and supervised in the safe use of the equipment and cooking techniques and methods before using the teppanyaki by yourself.

Safe use of teppanyaki

Ensure ventilation is working correctly to control intake of fumes and environment
The teppanyaki table gets extremely hot, it will have a central hot spot or in some cases dependent on model controlled sections with a central hot spot, from here out to the sides it will get cooler, Do Not Touch any of the surface of the hotplate as it will burn you, just in lesser degrees of severity.
Always use the delegated paddles for cooking and moving around the products, use of other equipment can pose a risk to user.
When first adding the oil to the surface, be aware of spits from the hot oil.
When adding ingredient’s to the table always use tongs directly from a plate to avoid drips on the hot surface or anywhere else and never with hands, do so at arm’s length to avoid being caught by hot spits of the oil.
After being trained and shown how to safely produce the flames on the teppanyaki, care must always be taken for both your safety and that of the customers when using this flair, always alert the customer first and ask them to stand back! Delegate the safe area on the teppanyaki as far back from the customers as possible, use a long cooker lighter to ignite not a small personal lighter. Use the oil and wine sparingly too much could result in an out of control flame. Ensure surroundings are clear of potential hazards before proceeding.
When adding water to noodles etc. be aware of the resulting ploom of steam that if your arms or hands are in the way could cause burning.
Be aware when using the stainless steel covering lids that these handles will get hot, either use the paddles to remove the lid or a piece of blue roll to protect fingers.
Do Not leave paddles or lids on the surface when not in use as they will get very hot, then burn you or another member of staff when picked up to be used again.

Safe Cleaning of teppanyaki

Switch off the teppanyaki before cleaning and allow to cool as long as possible
Dose with water to aid the cooling, and aid in the cleaning procedure
When using the sanding block to clean the table use a cloth to protect your hands from the heat whilst holding
Do Not touch any area of the surface while still hot during cleaning.
Ensure the canopy is cleaned frequently once or twice per week minimum this will ensure no build-up of grease that could have a danger of igniting especially when doing the fire flair procedure.

Grill

BBQ Grill safety

The BBQ grill used in some of our branches on the open kitchen is considered a moderate risk but can cause some very severe injuries if not used correctly and safely. Always ensure you have been trained and supervised in the safe use of the equipment and cooking techniques and methods before using the BBQ grill by yourself.

Safe use of BBQ Grill

Always check equipment for faults before use
Ensure ventilation is working correctly to control intake of fumes and environment
The Grill gets extremely hot, do not touch any part of the grill plates with any part of your body once switched on
Always use tongs to handle all products
In the case of gas grills when lighting ensure all rows of burners have lit correctly before turning up the heat.
In the case of electric grills the ones we use need to have water in the bottom this stops the element overheating and twisting causing a danger threat as well as giving a better cooking element of the addition of moisture and of course aids in the cleaning process. Always ensure this water is topped up to the level indicator before switching on and during use.
Do not lean directly over the grill
Do not pour oil over the products once cooking this will ignite and could cause fire
To prevent exposure to the heat of the BBQ it is advised to wear long sleeved uniform jackets when using the grill.
When not in use turn the grill down and don’t leave for long periods unattended

Safe Cleaning of BBQ Grill

Switch off grill before cleaning
The grill bars will need to be removed and cleaned after use, these will be extremely hot, allow the grill to cool as much as possible after switching off, when taking out the grill bars wear gloves and use a cloth to handle them, take extra care when handling as they will be hot, ensure other staff are also alerted that they are hot and not to touch them. Once removed take to pot wash and put in a safe place where they won’t just be grabbed, Inform the KP that they are very hot and to handle with caution, this is important and the message must be conveyed for their health and safety if they are not there wait till they come back to inform. Another option is to put hot bars into a delegated bin of water to both cool instantly and soak a little before cleaning.
In the case of the electric grill the water will need to be emptied via the front release tap, be aware this also will be hot and needs to be disposed of with care. The element will lift up after the removal of the grill bars, use a cloth to do this as it will be very hot. Now the inside can be rinsed and cleaned.
In the case of the gas grill the plates inside will need cleaning of built up charcoal, again use a cloth as these will be hot this may only need doing every other day. If it has brickets, excess bits of food will need removing with tongs and once a week these brickets will need to be removed (when cold) and dusted off of debris.

Stove top / Microwave

The Stove tops used in our branches are in the most part electric and in some instances gas and are considered a moderate risk but can cause some very severe injuries if not used correctly and safely. They are used by Dessert station and open kitchen. Always ensure you have been trained and supervised in the safe use of the equipment and cooking techniques and methods before using the Stove tops by yourself.

Safe use of stove top

Always check all electrical cables and plugs for damage before use always check all equipment for faults before use!
Ensure the floor around the stove is clean and dry before use.

Ensure ventilation is working correctly to control intake of fumes and environment in the case of the gas stove tops
When switching the gas stove top on ensure that the flame burns blue and not yellow if it is burning yellow switch off as there may be a fault and inform your line manager

The electric stove plates will get extremely hot when in use do not touch them with your hands and take care when working with them likewise take care with the flame on the gas cooker.
All pans and pots placed on the stove tops equally will get hot take care when handling, in the case of gas beware of handles overhanging flames and then heating up, this is a frequent method of causing burns, always use a cloth when lifting pots and pans to ensure no burns are received from handles.
When cooking, turn the pots so the handles don’t stick out over the edge of the stove where other staff could knock them and boiling hot food on top of themselves.
Don’t use metal spoons to stir food on the stove and then leave them in the pot. They heat up quickly and can burn your hand the next time you touch them.
Clean under the gas burners and the metal stove plates, regularly to prevent fires. Extra bit of food that fall under the burner, or on the metal plate can catch fire if the equipment is hot enough.
Be careful when working and cleaning the electric stoves, even if its turned off, since the metal plate can store heat for a while afterwards.
Be careful when working and cleaning gas stoves as the burners and parts can remain hot for a while even when turned off
Never tum up a burner or oven to a higher temperature than is needed.
Closely watch anything you're heating on the stove, especially
Keep stoves, and all cooking appliances clean.
Avoid letting your fingers or hands come in contact with hot or hands come in contact with hot food. Don't leave hot food anywhere it could be spilled.
Hot liquid’s such as sauce or custards are dangerous because the liquid as well as its steam can cause serious scalds. Never carry round pans of hot liquid try to work safe and within small areas from the stove.

Microwave Safety

Microwaves used within our branches are used for several purposes and departments, although not high risk there are certain safety rules you must take into account.

Safe use of microwaves

Items can be extremely hot when heated in the microwave so handle with care use a cloth when necessary.
NEVER put metal objects in a microwave, only use microwavable such as plastic or crockery containers.
Always check for faults before using the oven. If any faults are found or parts of the oven are damaged, it should not be used until it has been repaired by an appropriately qualified service engineer, report to line manager.
To minimize risk of fire, never attempt to heat articles that are not approved for use in microwave ovens.
If you have a fire in your microwave oven, turn it off immediately. This will stop the fan so it won’t feed oxygen to the flames. Then simply wait until the fire suffocates. Never open the oven door until you are absolutely certain that the fire is out. If in doubt, inform line manager immediately and if necessary raise the fire alarm.
Be careful when removing a wrapping or covering from a hot item such as pancakes. Hot steam escaping from the packet, as the packet is opened, can cause painful burns.
Be careful when heating liquids in the microwave oven. Since the containers may only feel warm, rather than hot, they are sometimes handled with less caution. This can easily result in the splashing or spilling of a scalding liquid.
If unsure always ask a supervisor.

Dishwasher / Glass washer

The dishwashers and glass washer machines used within our branches, although not high risk there are certain safety rules you must take into account, and as in all equipment common sense and care should always be taken.

Safe use of dishwasher and glasswashers

Always check equipment for faults before use
Do not use the equipment if you have not been trained to do so
Although in the pot wash room it is not always easy it is important to keep the floor dry and clean to ensure safety first to avoid slips and spills but also to ensure the water and spills are not carried by foot into other areas where it could become a further hazard for customers and staff of slips and falls.
Keep pots and pans etc. off the floor as these could become a hazard for trips and falls.
The water in the machines can become very hot, there is a danger of scalding so ensure you wear rubber gloves to protect your hands and take care when taking out the dishes, glasses and pots etc.
You should always wear rubber gloves when working in pot wash because the chemicals in the washing up liquid can have a reaction with your skin exposed over long periods, also the hot water used to wash efficiently will be more comfortable and safe to hands with rubber protective gloves.
Never put sharp knives in the sink as there is a high risk when reaching in of cutting yourself, if required to wash sharp knives wash separately and with great care keeping the blade away from you and keeping fingers well away from the sharp cutting blade.
Carefully place glassware and dishes to prevent breaking/chipping. Make sure they can’t rattle against each other when the dishes are sprayed with the water or when you slide the rack in or out. The chips and cracks could if not handled correctly easily lead to you cutting yourself. Any chipped or cracked plates or glasses should be discarded of safely immediately
Avoid overloading. Crowing glasses and plates can cause them to chip or break (and they won’t get clean either)
Do not stack plates and crockery too high; the weight can easily overload shelving and the pile of crockery may fall over.
Don't mix dishwashing detergent with other cleaning products - irritating fumes could result.
Keep detergent in original container with the label intact - and never reuse the container.
Avoid direct contact between detergent and skin or clothes.
when loading items to be washed: Locate items so that they are not likely to damage the machine or cause jams for example mushroom trays make an excellent holder for cutlery to sit in the racks and prevent cutlery falling into the machine with the possibility to cause jams which when investigated could cause injury through hot parts in the tank or cuts form trying to dislodge items etc.
Take care unloading table knives to reduce the risk of cut-type injuries.
Do not touch the heating element during or immediately after use.
Do not operate your dishwasher / glasswasher unless all doors and panels are closed and properly in place.
Do not tamper with controls, use only as intended and as you were originally first trained.
When cleaning the dishwasher first empty the tank and switch off at both the machine and the main power off switch on the wall, be careful lifting out the filters etc. as they have sharp edges which and to reduce the risk of cut-type injuries. Also wear rubber gloves as it will be hot in there and there is a risk of scalding ideally after draining allow the machine to cool down for a while first.
Always double check the machine is switched off at the main power switch at the end of the night before leaving the machine unattended.

Cutlery polish

The cutlery polishing machines used within our branches, although not high risk there are certain safety rules you must take into account, and as in all equipment common sense and care should always be taken.

Safe use of cutlery polisher machine

Always check machines for faults before use.
Never operate the machine unless you have been suitable trained to do so.
Before cleaning or performing maintenance on the machine always unplug from the mains
Beware of loose items of clothing such as sleeves that may get entangled in the machine
When loading cutlery ensure you handle the cutlery with care to reduce the risk of cut-type injuries.
When polishing and putting away cutlery ensure you handle the cutlery with care to reduce the risk of cut-type injuries.
Never put your hand into the machine when running for example if some cutlery became jammed always switch machine off and un plug first, then lift lid to get inside, be careful inserting your hands as there may be sharp items.

Pancake machine / Waffle maker / Candyfloss machine

Bain marie / Hotplate / Soup station

Pancake machine safety

The pancake machines used within our branches, although not high risk there are certain safety rules you must take into account, and as in all equipment common sense and care should always be taken.

Safe use of pancake machine

Always check for faults before using the pancake machine.
Never operate the pancake machine unless you have been suitable trained to do so.
The surface of the pancake machine will get very hot 200C as such be very aware and careful not to touch any part of the machine with hands or fingers, only use the ladle and paddle to handle the batter when using the machine.
When putting oil on to the surface use only a small amount and ensure the surface is dry and free of product, once applied take care with wiping in with the blue roll not to come into contact via fingers or hands with the hot plate
When putting oil on the surface ensure not to put too much as this will cause hot splattering and could lead to burns
Do not overcrowd the machine and only cook as many pancakes you can comfortable control
If using plastic bottles to create shaped or coloured pancakes unsure not to touch the hot surface with the tip if the bottle as this would cause it to burn and melt, then get mixed into the batter causing a physical hazard to the customer for whom it is being cooked.
When cleaning the machine switch off and allow to cool before sanding down with the sand stone, when using the sandstone as the surface will be still hot, take care and use the handle device or a cloth to hold the stone safely at arm’s length.
Be aware and informative to ensure no children or customers touch the hot pancake machine whilst in use and hot.
Ensure nothing is touching the surface of the machine while not in use e.g. Leaving the paddle leaning against or on top as this will become hot and a potential burn hazard to the next person using the machine, or inadvertently allowing a plastic oil or sauce bottle come into contact with the side of the hot plate.

Waffle machine safety

The waffle machines used within our branches, although not high risk there are certain safety rules you must take into account, and as in all equipment common sense and care should always be taken.

Safe use of waffle machine

Always check for faults before using the pancake machine.
Never operate the waffle machine unless you have been suitable trained to do so.
The grids and top of the waffle machine will get very hot as such be very aware and careful not to touch any part of the machine with hands or fingers, only use the ladle to handle the batter when using the machine and a wooden skewer to help loosen and remove the waffles along with a paddle.
Be aware and informative to ensure no children or customers touch the hot waffle machine whilst in use and hot.
When putting oil on the surface ensure not to put too much as this will cause hot splattering and could lead to burns
Ensure nothing is touching the surface of the machine while not in use e.g. Leaving the paddle leaning against or on top as this will become hot and a potential burn hazard to the next person using the machine, or inadvertently allowing a plastic oil or sauce bottle come into contact with the side of the hot plate.
When cleaning the machine switch off and allow to cool before cleaning this should be done carefully using a brush and a little soapy water to remove the built up oil and excess burnt on batter, during use it may be necessary to wipe down the grids with blue roll or use a wooden skewer to dislodge bits of batter in these instance’s care must be taken not to allow fingers or hands to come into contact with the hot surface.

Safe use of candy floss machine

Always check for faults before using the candy floss machine.
Never operate the waffle machine unless you have been suitable trained to do so.
Do not touch the spinner with your fingers during or after use as it becomes very hot.
Never leave this appliance unattended whilst in use
Do not immerse the Candy Floss Maker in water or other liquid, doing so may cause injury due to electric shock, and will also damage the machine. To clean the spinner a small amount of water may be added in the same place as the sugar but the machine must be very hot and only a small amount added which will help to soften and spin out the excess sugar when switched back on immediately.
To clean the large silver bowl, it must be removed from the machine and washed separately in the sink
Do not use metal utensils to wind up the candy floss as it is melted sugar and could create heat which could lead to burns of fingers holding the metal, use only the wooden candy floss skewers.
Always ensure machine is switched off after use.

Bain marie’s Safety

Bain marie’s used within our branches are an essential to the buffet, as well as the hygiene rules governing the correct holding temperature and times food can be kept out there are also safety procedures that staff will need to be aware of to ensure no risk of injury to both themselves or members of the public.

Safe use of bain marie’s

Always check for faults with bain maries before switching on these could include loose or trailing wires or damaged handles etc. if in doubt speak immediately with your supervisor before switching on.
Never operate and run the bain maries or buffet area without suitable training, any problems always refer immediately to line manager.
Always ensure the bain maries have been topped up and have enough water before switching on.
Do not touch the hot elements inside or underneath the hot bain maries
Ensure the table top movable bain maries are situated far enough back on the tables to prevent them being knocked or slipping forward towards the floor spilling both hot water and food.
When carrying trays of hot food to the bain maries across the buffet floor they should always be transported on a trolley never by hand.
Sauces and food is very hot when first cooked and brought out of the kitchen, care must be taken at all times when handling cooked hot food, even when emptying the food is still of a very high temperature so scolds are a risk if food not handled with care and attention.
When removing hot trays from the bain marie staff should lift a corner first using a tea spoon or in some cases on the table top versions there is a pop up pin on the back under left corner to lift up the tray, a jay cloth should then be used with the other hand to release the tray. Once released with both hands and jay cloth, the tray should be carefully lifted (being aware of the heat and steam released as you lift the tray out of the bain marie) and placed on a trolley to be taken away to pot wash.
The water in the bain marie will become very hot whilst the machines are on so any contact needed with this water needs to be taken in a careful manor if topping up do so slowly and purposely so as not to get splashed and scolded, when emptying for cleaning purposes rubber gloves should be worn and extra care taken.
Regular checks of the water levels throughout the day is essential to prevent damage and injury.
When cleaning bain maries always ensure they are switched off first.
In some instances, the bain maries can become so hot that the handles become very hot to the touch, these should be checked frequently and if a problem is found then, with diligence and regular checks of food temperature the element can be turned down via the temperature control dial. If this is not possible and as a temporary solution an insulator can be wrapped around the handles to protect customer’s hands such as napkins or as a little more permanent solution water pipe insulation foam. In these instances, signs should also be put up making customers aware of the danger of hot handles and the duty manager informed with relevant engineer called to address the problem.
Regular checks and vigilance of the food in the bain marie’s needs to be taken not only to ensure food quality and temperature but also to guard against foul play, there have been cases in the past of customers trying to sabotage our business in various ways by adding things to the food. These could become serious safety issues to all people eating from the buffet, so awareness and presence is needed in the buffet area at all times.
When following portion control, centre trays are placed in the bain maries so as to hold the smaller bowls. The cut out hole edges can be sharp so care should be taken handling these trays as well as when inserting and removing bowls of food.
Always check the handles of spoons and tongs sitting in the bain maries as thy can become hot and cause burns, position correctly to ensure they conduct the least heat and use rubber handled spoons and tongs only when areas prove to be hot spots.
At the end of the day always double check that all bain maries are switched off as there is always a potential for fire or damage if they are left on run and out of water.

Hot Plate Safety

Various types of hotplates are used within our branches are an essential to the buffet from the black glass table top type to the gantry stainless steel ones, as well as the hygiene rules governing the correct holding temperature and times food can be kept out there are also safety procedures that staff will need to be aware of to ensure no risk of injury to both themselves or members of the public.

Safe use of hotplates

Always check for faults before switching on and check regularly throughout the day for breakages etc.
Always ensure signage is clearly displayed warning everybody of the caution hot surface.
Never touch these directly when switched on as they will be hot and can cause burns
The trays and pots placed on these hot plates will also become hot so use cloths and care when moving or removing them.
In the case of tongs or spoons these should not be placed directly in the dishes or on the hot plate as they will become too hot instead they should be placed in silver trays on the side of the hot plates for customers to use, in this instance vigilance must also be made that customers may inadvertently leave the tongs or spoons in the trays or on the hotplate, these should be removed immediately and placed back on the silver trays.
When carrying trays of hot food to the bain maries across the buffet floor they should always be transported on a trolley never by hand.
Sauces and food is very hot when first cooked and brought out of the kitchen, care must be taken at all times when handling cooked hot food, even when emptying the food is still of a very high temperature so scolds are a risk if food not handled with care and attention.
Always switch off before cleaning and ensure all hot plates have been switched off at the end of the day

Soup station safety

Heated soup kettles are used within all our branches to hold the hot soup, although this should be low risk there are considerations to take in to account due to the nature of the hot soup being stored and the fact that if this spills on a customer or staff it can give a sever burn.

Safe use of soup station

Always check for faults with soup kettles before switching on these could include loose or trailing wires or damaged handles etc. if in doubt speak immediately with your supervisor before switching on.
Always ensure signage is clearly displayed warning everybody of the caution hot Liquid.
When carrying pots of hot soup to the bain maries across the buffet floor they should always be transported on a trolley never by hand to protect against spillage.
Ensure the pots of soup are not overfilled as this will cause overflow and spillage
Try to keep an eye on the soup station and help where required when customers are struggling (especially the older customers), ensure there are saucers as well as soup bowls to ensure they can safely carry the bowls of hot soup.
Keep the area around the soup kettles clean to avoid slips
When removing the soup pots ensure you have a trolley to hand for removal and be aware of the steam from inside the kettle when removing the pot.

Goods lift

Most of our branches have a goods lift to lift and bring in the deliveries, although not a high risk care must be taken when using these lifts to ensure no injuries or damages result in not abiding to procedures and safety guidelines.

Safe use of goods lift

Always check for faults before operating the goods lift
The goods lift should not be operated by anybody who has not been suitable trained to do so.
Under no circumstances should goods lifts be used for carrying passengers.
The maximum load weight for the lift should clearly be displayed at the side of the lift under no circumstances should this be exceeded.
Nobody except qualified specialist engineer is to attempt to repair or touch the working mechanisms of the lift.
The emergency key must be kept by the duty manager and only they have authority to decide to use it or to call maintenance. If it is used and the lift is up or down from the opened door, nobody but a qualified engineer is allowed to go inside the shaft, under any circumstances. The purpose of the key is only to access fully laden lifts of products when arrived at a floor but system jammed to allow careful removal of the products.
When operating the goods lift in many cases it is a small area that you will need to duck as you load and unload to avoid injury to your head, care must be taken when doing this procedure to avoid injury. All safety rules apply to loading the lift as in the manual handling section of this health and safety training manual, please see relevant section.
Care should be taken when opening and closing the doors or grill of the lift to ensure no injury is made
In the case of external basket enclosed lifts, care when waiting for the lift to return needs to be made not to lean over and fall into the empty space, stand well back from the edge and wait for the full lift to return before heading to the edge.
Ensure lifts are switched off when not in use.
Goods lifts will need to inspected annually by qualified engineer with records kept.

Walk-in Fridges and freezers

All of our branches will have walk in fridges and freezers although not a haigh risk they can still if wrongly used or procedures not followed still become a risk to health and safety therefore care and adherence to guidelines should be made at all times.

Safe use of walk in fridges and freezers

Always check for faults to doors and surroundings before entering walk in fridges or freezers
Ensure the safety push locks are working correctly before closing the door upon entering the walk in freezer or fridge.
The walk in freezer or fridge should not be entered by anybody who has not been briefed on these safety guidelines.
when working in the freezer for a period of time such as loading a stock order switch off the freezer as the door will be open and the motor will get over worked with the potential to cause damage.
Always follow our documented manual handling techniques when loading and working within the freezer or fridge.
When organising, cleaning or adding stock try always to work with a buddy. There is safety in numbers and an immediate support system in the event of an emergency.
Be aware! Cold temperatures affect you both mentally and physically.
If working in the freezer you should wear the protected cold cot and gloves supplied for this purpose.
Tell someone, your supervisor or another co-worker that you are going to work in the walk-in freezer and when you will return. If you are going to be in the freezer for an extended period, timed checks are advised. Do not forget to report back to that contact person at the agreed upon time(s)!
You should be aware that cell phones might not work well in the walk-in freezer. Before relying on this as a communications device, check to see if it will work in that space. Remember that frozen batteries might disable the phone
Any work that requires moving, shelving/retrieval of heavy boxes should not be done alone.
No food or drink is to be stored or consumed in the walk-in freezers / fridges.
DO NOT change the temperature of the freezer / fridge.
Do not block or cover the cooling fan units inside the freezer or the cooling unit outside of the freezer.
Ensure floors are kept dry and clean with all food stored on shelves to avoid slips and trips as well as for hygiene purposes.
Condensation inside fridges or freezers can cause floors to become wet and slippery, leading to potential slips and falls, report faulty chiller units immediately to duty manager and mop up floors.

Safety procedures for using equiptment

Knife safety

Knives on the table must be placed flat with the blade away from you and not projected over the edge of the table

If you do knock a knife, then don't try to catch it as it falls because it could easily slice through your hand and sever a main artery. If you drop a knife, then move out of the way and allow it to fall.

When using knives concentrate on the job at hand

Keep knives sharp and use the correct knife for the correct purpose

After use, always wipe the knife, blade away from the hand

Keep knife handles clean and do not leave Knives in the sink

Never misuse knives, after use, wash, rinse, dry and safely put away (do not use knives to substitute for other tools such as screwdrivers etc.)

Ensure you've got a secure cutting surface. You can easily slip and cut yourself if the board moves suddenly. Placing a damp cloth under the board will give it a good grip. Heavy, solid boards are also less likely to move or wobble.

Take care to keep your knife in sight and never allow it to get hidden under anything, especially food items. This can often occur when piles of vegetable trimmings accumulate or there’s a lot of clutter on the work surface (work in an organised and clean environment).

Never use a damaged knife - it's dangerous and can harbour bacteria

A blunt knife is more dangerous than a sharp one, ensure you keep your knives razor sharp with regular sharpening

Keep your fingertips out of harm's way by curling your fingers under on the hand that's holding what you're cutting (think claw shape). This puts your knuckles, not your fingers, nearest the knife.

Angle the blade away from you when slicing or peeling so the knife won't cut you if it slips.

Always use a chopping board to cut on and secure the board underneath with a damp cloth to avoid it slipping

Lay the blade on a flat surface.

Carefully wipe one side with a wet cloth, then the other.

Wipe from the spine (back) of the blade

Use soap and hot water to clean a knife after it has been used to cut poultry, meat or fish, and at the end of each day.

Wash and dry knives by hand only.

Only straight edged knives (NOT serrated edged knives) can be sharpened with a steel.

Ensure the knife and steel are clean before sharpening to prevent the knife slipping.

Stand on a clean, non-slip level surface where you will not be knocked or distracted

Hold the steel either vertically with the point resting firmly on a non slip surface e.g. a chopping board, or horizontally.

When using a steel horizontally hold the knife in your main hand and the steel in the other. You must keep your fingers behind the guard on the steel.

After sharpening, always wash the knife to remove any filings that might be on the blade.

In a wooden knife box.

On a wall-mounted magnet strip.

In delegated box or rack

Away from flames or extreme heat