By Heather Lacey,
eHow Contributor
Restaurant equipment increases
productivity and efficiency in the food service industry, but the many moving
parts on these machines can be hazardous for the unprepared employee.
Steamers
Steam can burn as badly
as hot water. When removing items from a steamer or pressure cooker, ensure that the
machine is turned off before opening the lid. Always stand to the side when
opening the lid to avoid burns from the escaping steam.
Mixers
When using a mixer, be sure to secure loose clothing or
hair that could become entangled in the turning pieces. Do not reach hands into
mixing bowls when the machine is running. If the equipment has a safety guard,
ensure the guard is in position before operation.
Slicers
Never use a slicer without a safety guard and use push
sticks instead of your hands to feed meat or cheese into the slicer blade.
Fryers
Be cautious near fryers. Although the oil does not have a
boiling appearance, it is extremely hot. Always use baskets or tongs to remove
fried foods and be careful when adding foods to the fryer to avoid splashing
oil.
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