Do you struggle to hire and retain great talent? Then you certainly aren’t alone! The food service business is now facing significant challenges related to labor.
Keeping a commercial kitchen manned is no easy feat, so naturally, you don’t want to scare people away from applying. That is, alas, the precise consequence that may ensue if your kitchen is seen by your staff as an accident awaiting catastrophe.
To make your kitchen a safe place to work, make sure to follow all safety guidelines and buy kitchen equipment from McDonald Paper & Restaurant Supplies.
Should You Concern Your Commercial Kitchen Safety?
Avoiding kitchen accidents:
● Do my workers take breaks from standing for lengthy periods of time by using a stool or footrest?
● Should we reorganize the meal preparation duties so as not to go overboard?
● Do we prevent repetitive stress injuries by using mechanical kitchen machines for chopping, dicing, or mixing?
● Are our workers outfitted with authorized gloves, hairnets, and uniforms?
● Are hairnets, gloves, and uniforms required attire for our employees?
Avoiding mishaps when lifting:
● Does the company provide instruction on how to properly lift heavy objects so that employees may avoid stooping and strain?
● Does management stress the need to use tilt containers or ask for assistance while moving heavy objects?
Keeping people from tripping and falling:
● Is it standard practice for kitchen workers to clean up any spills or damp areas promptly?
● Is there no clutter in the kitchen, supply rooms, flooring of the freezer, or walkways?
● Is the appropriate training for ladders given?
● Does the staff know how to safely utilize ladders so they don’t hurt themselves?
Would You Rather Not Work in Your Kitchen?
Dangers include sharp objects, crowded areas, rapid motion, open fires, hot liquids, high shelves, and an energetic environment. Are you familiar with this kind of commercial kitchen? You need to be dedicated to making a kitchen safer when there are so many potential risks. For the sake of everyone’s safety at your commercial food service establishment, we have compiled a list of ten guidelines to follow:
- Stipulate appropriate clothing.
Kitchen uniforms are optional, but loose pants are not! Ideally, wear loose clothes that cover just enough of your body. Closed-toe, non-slip shoes are essential.
- Make sure your staff is well-versed in effective communication.
Unintentional collisions are more common when kitchen personnel can’t communicate. You can generally prevent a collision by staying behind. Having a knife or pot of boiling soup on an employee increases accident risk.
- Make sure there are mats that won’t slide.
Slips and falls are common due to workers’ rapid footwork on damp or oily floors. Slip-resistant mats should be placed in all work areas to prevent injury.
- Put protection on all of the equipment.
In the heat of excitement, it’s tempting to disregard basic safety precautions. With the help of equipment protectors, you may avoid any long-term harm that might result from that brief carelessness.
- Make sure there is enough airflow.
Too much heat and smoke may rapidly make a kitchen unsafe to be there. A worker collapsing on the flat top due to heat exhaustion is the last thing anybody wants. Chronic breathing issues may be exacerbated or even caused by breathing in smokey air all day long.
- Take the time to hear your staff’s worries.
Because, after all, they’re the ones who will often see threats before anybody else. Do not sit on your hands until someone trips over a broken shelf if they bring it to your attention. Encourage workers to report dangers to keep them safe, boost morale, and make them want to remain.
- Stab any spills or shattered glass as soon as possible.
Do not delay in cleaning up any spills or broken items; post clearly marked warning signs in damp areas; and notify all employees to exercise extreme care in the affected area. It is only acceptable to use a broom and dustpan to remove shattered glass or broken china. In no world!
- Avoid the risk of burns and lacerations.
Sharpen blades often, stock up on cut-resistant gloves and non-slip cutting surfaces, and instruct staff on proper cutting techniques. Give out plenty of high-quality potholders or oven mitts and replace them as they wear out.
- Keep away from anything that might cause an electrical shock.
Make it a habit to inspect electrical cables for damage on a regular basis. Put the appliance on pause until the cable is changed, if you see any. Keep electrical items and their cables away from liquids and avoid leaving cords dangling.
- Perform fire exercises on a regular basis.
Fires start in the kitchen, whether at home or at work. Your staff must be fire-ready.
Your community’s fire prevention officer may acquire that self-assurance by arranging for a compensated training day. To ensure that students retain the information, conduct fire exercises on a frequent basis after their instruction.
Make It Clear That You Value Their Well-being on the Job
If you are really committed to the safety of your employees, they will be more inclined to join and stay with your team. Having a caring kitchen manager and a safe work environment improves morale, productivity, and safety. Everyone benefits from it!
