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The do's and don’ts of cooking
equipment safety
By Carola Hicks
October 19, 2011

  
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The do’s and don’ts of cooking equipment safety

The do’s and don’ts of cooking equipment safety

Food preparation and service involves many health and safety hazards. In this month’s article we will be examining cooking equipment including ranges and ovens, microwave ovens, steamers, deep-fat fryers, coffee urns/makers and pots and pans.

Ovens/Ranges

Risks from this equipment include burns, flames and hot liquid spills as well as trips and falls when doors are left open.

Don't

  • Do not leave drop-down oven doors open or unattended.
  • Do not leave ovens on when not in use.

Do

  • Gas oven pilot lights must be checked before turning on to prevent fires and gas inhalation.
  • Only trained persons should light the pilot.
  • Use pots and pans suited to the job, keeping handles turned in order to avoid spills through accidental contact.
  • Use dry oven mitts when handling pots.
  • Ensure gas burners are clean and free of grease and debris.
  
Microwaves

Risks include electric shock, scalds from hot food/liquids and microwave radiation.

Don't
  • If doors, seals or door interlocks are damaged DO NOT use. Harmful radiation may be emitted.
  • Avoid cooking food in sealed containers.
  • Do not work near microwaves if you wear an unshielded pacemaker.
Do
  • Ensure ovens are easy to reach to prevent hot spills and prevent risk of muscular strains.
  • Always follow manufacturer’s guidelines on equipment use.
  • Keep door seals free of dirt, grease and grime; keep interior clean.
  • Turn off immediately if food ignites or sparks.
  • Consult your physician if you wear a pacemaker.
Steamers

Risks include scalding of exposed body parts, e.g. face, hands, arms, feet, legs.

Don't
  • Exceed manufacturer’s recommended limits.
  • Open doors when steam supply is active.
Do
  • Follow manufacturer’s guidelines for use.
  • Wait  about two minutes AFTER shutting off steam supply.
  • Release pressure in stages.
  • Ensure area is clear before opening steamer door.
  • Keep the door between you and the escaping steam.
  • Use oven mitts when removing items and avoid carrying dripping items across floor.
Pressure cookers

Risks include scalding of face, hands and arms.

Don't
  • Exceed manufacturer’s usage limits.
  • Open until steam pressure is removed.
Do
  • Wait until steam pressure is equalized before opening cooker.
  • Release the lid with opening away from you.
Deep fat fryers

Risks include burn injury from contact with the fryer and/or its contents as well as fire.

Don't
  • Move containers holding hot oil; allow oil to cool before handling.
  • Overfill containers.
  • Spill grease when changing or filtering grease.
  • DO NOT splash water on hot oil.
Do
  • Complete full training in the use and maintenance of a deep fryer.
  • Be aware of correct fat levels and temperatures.
  • Ensure oil does not overheat.
  • Clean surrounding surfaces of grease using warm, soapy water.
  • Use salt on spilled grease that can’t be cleaned right away.
  • In case of emergency, immediately turn off heat source.
  • In case of fire, smother flame with a fire blanket or use correct fire extinguisher.
  • Use correct personal protective equipment, e.g. aprons and gloves when cleaning fryers.
Coffee urns/makers

Risks include scalding and burns.

Don't
  • Remove filter baskets before coffee has stopped dripping.
Do
  • Know how to use the equipment through proper training.
  • Ensure the urn/maker is at a safe distance from the counter edge.
Pots and pans

Risks include scalds and burns, musculoskeletal and back injury from heavy lifting.

Don't
  • Leave pots and pans with handles sticking out.
Do
  • Use dry oven mitts when handling hot equipment-wet oven mitts transfer heat readily.
  • Fill pots no more than ¾ full to prevent spills.
  • Use lids whenever possible.
  • Never rush when carrying a pot containing hot items.
  • Lift back edge of a pt lid to allow steam to escape.


By following some simple steps, never rushing and thinking about what you are doing, you can avoid serious and life-altering injuries in the kitchen.

See also

  • Preventing ergonomic hazards in restaurants and foodservice operations
  • How to recognize and prevent heat stress
  • Common accidents in the restaurant industry

 

About the author


Carola Hicks is CEO of Workplace Safety Group, providing leading-edge, online and in-class health and safety consultation and training programs to associations and specialty industries across Canada. Carola can be reached at carola@workplacesafetygroup.com.


 

 

  
 
 
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