School District of Indian River County Employee Kitchen Safety 2017/2018
Primary Rules Clean spills and broken glass promptly Don t use reusable sponge to wipe up bits of glass shards or unwrapped glass in garbage Use proper lifting techniques Bend knees, use legs to lift Make sure path is clear of obstacles before lifting Never lift beyond own lifting capacity
Kitchen Hygiene Wear a hair net, head cover and clean clothes at all times. Tell your supervisor if you have any illness affecting your skin, nose, throat, or bowels. Never cough or sneeze over food. Always wash your hands thoroughly using hot water and soap after using the toilet and immediately before handling food. Always wash your hands immediately after handling raw food and before starting your next task. Ensure cuts or sore areas are properly covered by an waterproof dressing. Use disposable gloves are to be used as a critical component of maintaining safety and hygiene standards in foodservice applications.
Food Poisoning, Spoilage, Temperature Monitor refrigerator & freezer temperature (Refrigerator @ 41 F or under, Freezer at 0-10 F or under ) Hot food temperature for the serving line will be maintain to 140 or higher. Cool hot dishes before storage to avoid lowering refrigerator temperature
Chemicals (Hazard Communication OSHA 1910.1200) All chemicals stored in a closed, labeled container Closed means contents will not spill or leak if container is tipped onto side. Label must identify contents, legible and not faded, including bottled & spray water. Never mix chemicals. Use chemicals only in well ventilated areas. Follow label directions when disposing of chemical containers. (MSDS). Wash hands after using or touching any chemical or equipment used with a chemical. Carbon Monoxide, created by the incomplete burning of gas fuels and charcoal, will cause asphyxiation (inadequate oxygen), resulting in unconsciousness and/or death. Pesticides not to be used around unprotected food, wash hands after handling Chemicals should be stored in a separate area away from food and heat sources..
Preventing Slips and Falls Safeguard against slippery floors by keeping floors clean and uncluttered. Establish a floor cleaning schedule. When spills occur, clean them up immediately and post caution or wet floor signs until the floor is dry. Encourage professional language when employees are moving through crowded areas. Phrases such as behind you, hot, and corner help prevent collisions and falls. Employees should never carry large loads that obstruct their vision. Make sure that all ice machines and freezer doors seat properly to prevent water from leaking on the floor.
Electricity Inspect electrical cords for breaks and frays Don t overload circuits by using multiple plugs Use surge protected extension cords only Don t set up appliances near sink or other water Moving Heavy Loads Use the proper lifting technique with heavy loads in order to reduce potential back injuries. When possible, store heavy loads at waist height. Load trays with the heaviest items in the center.
Burns Always attend oil when being heated No water or other liquids near hot oil Accidental mixing will cause a violent reaction and steam Beware of liquid pockets in food when adding to oil Fact: Steam is above the boiling temperature of water Do not use a wet pot holder to pick up hot pan Water is heated to steam and will burn hands Remove lids to allow steam to escape away from you Cooking pan handles must not protrude out Handles can catch clothes and be knocked off spilling hot contents Cool cooking pans & pots in a designated hot area No hot utensils and pans in dishwasher or areas they can be accidentally touched
Knives/Emergency Preparedness Knives Keep sharp to avoid using force to cut. Cut away from body, hand, and fingers. Don t store loose in a drawers or with edge up. If dropped, stand back and let it fall. Don t put in sink full of water or point up in dishwasher. Emergency Preparedness Basic Knowledge of First Aid Training: American Red Cross Keep first aid kit and burn kit in central location Fire Extinguisher(s) training use and types