Kitchen General Safety 1

General rules of kitchen safety:
1. Proper plan for daily, weekly and monthly inspection of kitchen (Including electrical, gas leak,
hygiene, and etc.) based on standard and related checklist, report observed nonconformities to
related department and person for take proper actions to rectify.
2. Wash hands often. To do this properly use warm water, and lather up with hand soap. Scrub the
back and front of your hands, between the fingers and your fingeails. Wash for at least 20
seconds. Rinse under running water and dry with a clean towel.
3. Rinse all fresh fruits and vegetables before eating using clear, clean water-no soap.
4. Don’t put cooked food on same plate, tray or cutting board as raw or ready to eat food to
prevent cross contamination and the spread of bacteria.
5. When you finish measuring perishable foods, put the extra back in the refrigerator or ice chest.
6. If you spill something, take the time to clean it up properly.
7. Keep paper towels, dish towels and potholders away from stove tops and oven doors so they
won’t catch fire.
8. Tu pot handles toward back where no one will knock them off the heating element or table.
9. Never put water on a cooking fire. Quickly ask an adult to put out the fire. Don’t try to move a
buing object to another place.
10. Wear shoes that cover your feet (no sandals). Avoid loose fitting clothing. Take off jewelry
including earrings, necklaces, bracelets and rings (it or pieces of it could fall into the food).
11. Keep hair out of the food. Wear some kind of clean head covering such as a ball cap, bandana,
chef’s hat or haiet. If you have long hair, tie it back, then cover your head with a clean head
covering.
12. Never ever leave cooking foods unattended (not even for a minute).
13. Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and certain dairy
products can spoil quickly, so refrigerate or freeze them right away.
14. Separate raw meat and poultry from other items whenever you use or store them. This
precaution avoids cross-contamination of harmful bacteria from one food to another.
15. Make sure you have a working smoke detector in case something does go wrong.
16. Defrost your fridge and freezer at least once a year to ensure these appliances continue to work
properly.
17. Always be sure the blender is unplugged before touching the blades.
18. Be careful about sharp edges: scissors, broken glass, potato peeler, etc.
19. Always use a proper tools to reach high places.
20. Store cleaning supplies and all chemicals in a safe place. Use safety latches.
21. be careful not to get bued.
a. Open pan lids away from you to safely vent steam.
b. Tu off buers, ovens and other hot equipment as soon as you finish with them.
c. Keep hands out of hot pans.
d. Let people know you are coming with something hot.
e. Walk slowly when you carry something hot.
f. Use dry pot holders.
Knives safety:
1. if you don't feel comfortable with the knife ask for help.
2. When using a knife to cut your food, always cut away from your body and toward a cutting
board.
3. If the cutting board moves when in use, secure it by putting a damp towel between it and
the counter or table.
4. Use the knife for cutting, not gesturing or pointing.
5. Stand still while holding knives. If you must move from one place to another, hold the knife
blade downward, tell people you are coming through with a knife and walk carefully. Never
run.
6. Put knives down away from the edge of the table and placed so the blade is facing down or
on its side.
7. Don’t put knives or other sharp objects into full sink where someone could reach in and get
hurt.
8. Store knives in a wooden block or in a drawer. Make sure the knives are out of the reach of
unauthorized staff.
Electrical Safety:
1. Electricity is not a friend of water. Keep electric appliances and cords away from water. Use dry
hands to plug something in or out.
2. Tu off appliances and unplug them as soon as you finish with them.
3. To avoid water coming into contact with electricity, make sure that your sockets or switches are
fitted at a safe distance (at least 30cm horizontally) from the sink If appliances such as fridges,
dishwashers and washing machines are fitted under worktops, getting to sockets may be difficult.
Ideally, these appliances should be controlled by a switched fuse connection unit mounted above
the worktop where you can reach it easily.
4. All socket in the kitchen that likely to be used to supply portable equipment outdoors, it should
be protected by an RCCB.
5. Don’t leave electrical appliances like dishwashers or washing machines running unattended.
6. Don’t wrap flexible cables around any equipment when it is still warm.
7. Check that flexible leads and appliances such as kettles and toasters are in good condition.
8. Don’t try to repair an appliance when it is still plugged in.
9. Never try to get toast that is stuck out of a toaster while it is plugged in, and especially not with a
metal knife as there are often live parts inside.
10. Check your plug sockets are not overloaded with too many electrical appliances as this can lead
to overheating.
11. Avoid storing objects on top of appliances like the microwave, which can block ventilation.
12. Check plugs and plug wires regularly. Plugs and their cables can be damaged with use. There
should be no joints and no repairs with insulating tape.
13. For plugs that did not come fitted to the appliance, check that the cable is connected correctly.
14. Check that the plug cable is firmly clamped into the plug and no colored plug wires are showing.
15. All plugs must meets Standard “it will be marked on the back”
16. Check fuiture, curtains, dish towels, etc. to be sure they are not blocking heaters or vents.
17. Do not use electrical appliances that have been wet. Water can damage the motors in electrical
appliances like freezers and refrigerators.
18. Even a slight shock from a major appliance can indicate an extremely hazardous wiring condition.
Tu the power to the appliance off at the circuit breaker. Do not touch the appliance until it has
been checked by an authorized person.
Gas system and Stove Safety:
1. Using handmade stove is forbidden.
2. All stove must be have manual and related factory label.
3. All stove must be have note book “information record sheet and table (including Specified
number, Brand, Date of made, Date of purchase, Date of install, Date of inspection, Inspector,
Type of inspection, Date of test, Shortcomings, Repair History)
4. Stove must be install by authorized person under catering and HSE supervisors monitoring.
5. Make sure all parts of the installation are in good condition.
6. All connection parts must be connected by standard clamp, connector and fastening tools.
7. Conducting “how to use stove” for involved/related person.
8. Installing related waing sign in area.
9. Authorized trained person have permission to use stove.
10. Daily waste cleanup from stove surface (Clean up spills and crumbs after the stove has cooled).
11. Weekly and per case leakage test (Soapy water).
12. If anything seems wrong with any part, inform to catering and HSE supervisor to take prompt
actions.
13. Use of LPG hose sold by LPG distributor is recommended for its enhanced safety features and
longer life. Rubber Tube, if used, must be approved by related authorized third party.
14. LPG hose is the weakest link in a LPG connection. It must be regularly checked and changed
immediately in case any visible cracks / damage are noticed.
15. Unauthorized person must be kept away from the installation while cooking.
16. Stove should be placed in a manner so that their handle is away from the flame.
17. Keep flammable items, such as paper towels or paper recipes away from the stove.
18. Do not use plastic items near the stove except for those made of heatproof plastic such as
plastic tuers and spoons for nonstick pans.
19. Keep a fire extinguisher handy closed to the stove, and be sure everyone knows how to use it.
20. Keep pan handles tued toward the back or middle of the stove top. Otherwise, someone
might bump into a handle, causing a spill, and possibly be bued by a hot liquid.
21. Wear cotton clothing while working in the kitchen.
22. Wearing a fire retardant apron while cooking.
23. Use potholders or oven mitts when picking up or uncovering hot pots and pans.
24. When uncovering a pot or pan, lift up the far edge of the cover first so that the steam will flow
away from you (Otherwise, it could bu your face and hands).
25. Use only pots and pans in good condition. A loose handle or warped bottom could cause an
accident.
26. Always use a dry potholder (never a dishtowel) to pick up hot objects.
27. Use proper equipment for tu on the stove is mandatory.
28. Keep a safe distance when you want to tu on the stove. The fire flame from the stove could
bu your face.
29. Use baking soda (not water) to put out a grease/waste oil fire (it since hot fat will splatter out of
the pan and could cause a bu).
30. Never leave the hotplate unattended while in use as the buer flame could get extinguished
due to overflow of cooking material or even gust of wind. This would lead leakage of Gas from
the buer. The accumulated gas could get ignited by the second/other buer in operation or
any other source of ignition, resulting in fire.
31. Switch off the pressure regulator when the stove is not in use, especially at night.
32. One Chef/watchman must be present in area while stove is in use.
33. Proper joint inspection must be done after any displacement, repairs or Replacement of parts.
34. Stoves are very useful and can be a great appliance to have, but they do need to be treated with
care in order to avoid injury. Cook carefully and follow the safety precautions listed above to get
the best, safest use out of your stove.

Reference: www.straighten-up-now.com, www.dummies.com, www.nfpa.org, www.realsimple.com, https://leaingcenter.statefarm.com, https://www.osha.gov,

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