In any commercial kitchen, employees are at increased risk of electrocution due to multiple pieces of equipment, exposure to water spills, and even grease fires. The Occupational Safety and Health Administration have standards and suggestions to minimize the threat of electrocution.
Every person in a commercial kitchen has the responsibility to look out for areas of concern. Hazards such as worn electrical cords or damaged outlets need to be reported to a supervisor immediately.
When using equipment requiring electricity, there are several things employees can do to prevent accidents.
• Know how to shut off power in case of an emergency.
• Pull the plug, not the cord when unplugging equipment.
• Keep the power cord clear from equipment when in use.
• Avoid touching the prongs of a plug while inserting it into an outlet.
• Do not plug something in if the cord is wet or if you are touching a wet surface.
• If extension cords are warm when in use, they are being overloaded and can cause a fire or electrocution. Find a thicker extension cord with higher capacity.
• If a person is being shocked, don’t touch them. Wait until the power is turned off.
Employers have the primary responsibility of protecting their employees. Protect their health and safety by following OSHA standards, including the following:
• Standard 1910.22(b)(1). Establishments must provide floor or ceiling plugs so equipment power cords do not run across walkways.
• Standard 1910.303(g)(1). There must be sufficient space to work around and service electrical equipment at all times.
• Standard 1910.304(f)(5)(v). All electrical outlets near sources of water must be properly grounded.
• Standard 1910.334(a)(2)(ii). Cords, receptacles and portable electronic equipment that are damaged must be removed from service and repaired before they can be used again.
• Standard 1910.334(a)(5)(i). Managers must train employees not to plug or unplug equipment when their hands are wet.
Remember, one-tenth (0.1) amp of electricity flowing through the human body for two seconds can cause death. Any electrical circuit can pose a potentially lethal hazard to employees. With so many electrical appliances in use in commercial kitchens, it is essential businesses put safeguards in place and teach safe work practices to staff.
Whether you are new to the industry, or a foodservice veteran, a lot of acronyms get thrown around in your line of work and sometimes it’s hard to remember what is what. Here’s a quick run-down of commonly used abbreviation.
CSA - CA International
BTU - British Thermal Unit
NSF - National Sanitation Foundation
UL - Underwriters Laboratory
AC/DC - Alternate Current/Direct Current
ETL - Edison Testing Laboratory
NAFEM - National Association of Foodservice Equipment Mfg
NEMA - National Electrical Manufacturers Association
ASM - American Society of Mechanical Engineers
KWH - Kilowatts Per Hour
S/S - Stainless Steel
HP - Horsepower
AMP - Ampere
Hz - Hertz
Old stains and baked-on coffee can greatly impact the taste of your brew, not to mention they are an eyesore. Here are a few tricks to get your coffeepots to sparkle.
- Lemon juice — add a cup of lemon juice to the glass pot, fill with cold water, and soak overnight. The next morning, wipe the inside of the pot with a paper towel or soft brush.
- Vinegar — mix two cups of white vinegar and two cups of water in your pot. Gently mix the solution around in the pot until the stains dissolve. You can add two tablespoons of baking soda for the more difficult spots.
- Salt, baking soda and ice — fill the pot with crushed ice, two tablespoons of salt and two tablespoons of baking soda. Swirl the mixture in the pot to scrub off nasty stains.
Sure, your kitchen is busy. But when it comes to caring for flatware and other items used and re-used on a daily basis, it’s the little things that count. Here are a few simple steps you can take to keep your flatware shining and in service.
- Bus flatware directly into racks or divided bus trays.
- Be sure to rinse and wash right away to prevent food or salt from drying. Never use abrasive pads to scrub.
- It’s best to presoak utensils before placing in the dishwasher. Never allow them to soak for more than 15 minutes and remember to change your presoak solution frequently.
- Flatware should always be washed with the business end up so that they get sanitized and washed well.
- Don’t group flatware by type when placing in the dishwasher. They might “spoon” together and not get washed well.
- Remove flatware from the dishwasher promptly and use a soft cloth to dry to reduce spotting.
These simple steps can help save you dollars and keep those complaints from customers about spotty spoons and dirty forks at bay.
Non-stick pans are an attractive option for any kitchen. Whether your sautéing, frying, boiling, or searing,
these pans help preserve the quality of your food and make clean-up an easy chore. Non-stick pans also reduce the need for fats and oils compared to standard surface pans, helping you to create to healthier dishes. To help your pans keep looking good, here are a few tips:
- Do not use metal on a non-stick pan. Before you reach for that spatula, make sure it isn’t metal. Metal utensils will scratch and ruin a non-stick surface. At Kentucky Restaurant Supply, we have a wide variety of wood, rubber, silicone, nylon, and plastic utensils that won’t damage your pan.
- Clean with safe scouring pads. Do not use steel wool or a sharp scarper when cleaning your pan. If food refuses to budge, let the pan soak for a while. Use a sponge or a scouring pad that says it is nonstick safe.
- Give your pans some space. When storing your non-stick pans, consider hanging them with plenty of space in between. If handing isn’t an option and they must be stacked, use a paper towel to separate the dishes to prevent scratches.
- Avoid high heat. Most non-stick pans are made for low to medium heat. When exposed to too much heat, the nonstick coating can bubble or lose its nonstick abilities.
- Never use a nonstick pan under the broiler. Check the manufacture’s recommendation. Generally, most non-stick pans should not be exposed to temperatures greater than 450 degrees F.
To check out our pans, go to http://www.kyrestaurantsupply.com/pages/professional-cookware
. If you can’t find what you are looking for, be sure to contact us as some products may not be listed on the site.
There is nothing more frustrating than throwing out old forgotten produce or other food items that have gone bad. It’s just like flushing money down the toilet. This type of needless waste doesn’t have to happen. Following HACCP guidelines, the rule of “first in, first out” is crucial in ensuring food is safe and good quality — and it can save you money. It all begins with proper labeling at the time of receiving.
First in, first out, or FIFO, means always use the foods you received or prepared first. To be successful, the “use-by” date must be clearly marked on all food containers. Always place new foods behind older foods on shelves so that employees can easily pull the correct food. It’s a good idea to label items at the time they are received, before storing.
*FDA Model Food Code says the date on the container should be the use-by date, not the date the food was prepared. EXAMPLE: If today is Tuesday and you are labeling an item with a three-day shelf life, use the Thursday label so everyone knows that product needs to be used by the end of the day Thursday.
We recommend using day-of-the-week, color-coded labels. We carry these in the showroom so stop by and pick some up!
Remember, the FIFO rule applies to both cold food and dry items. By following this principle, you can cut costs while serving quality food to satisfied customers.
HACCP, or the Hazard Analysis Critical Control Point system, is a process-control system that identifies where hazards might occur in the food production process and puts into place actions to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur. By following the principles of HACCP, you can prioritize and control major foodborne hazards like chemical residues, such as from pesticides and antibiotics, and microbiological contaminants, such as Salmonella and E.coli.
HACCP was first used in the 1960s by the Pillsbury Company to produce the safest and highest quality food possible for astronauts in the space program. The National Academy of Sciences, National Advisory Committee for Mcirobiological Criteria for Foods, and the Codex Alimentarius have endorsed HACCP as the best process control system available today.
There are seven principles, developed by the National Advisory Committee on Microbiological Criteria for Foods, that serve as the foundation for a HACCP system. They are:
1. Conduct a hazard analysis to identify potential hazards that could occur in the food production process. The application of this principle involves listing the steps in the process and identifying where significant hazards are likely to occur.
2. Identify the critical control points, those points in the process where the potential hazards could occur and can be prevented and/or controlled. A critical control point may control more than one food safety hazard.
3. Establish critical limits for preventive measures associated with each CCP. A critical limit is the maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard. The critical limit is usually a measure such as time, temperature, water activity, pH, weight, or some other measure that is based on scientific literature and/or regulatory standards.
4. Establish CCP monitoring requirements to ensure each CCP stays within its limit. Monitoring may require materials or devices to measure or otherwise evaluate the process at CCPs. Monitoring procedures should describe how the measurement will be taken, when the measurement is taken, who is responsible for the measurement and how frequently the measurement is taken during production.
5. Establish corrective actions if monitoring determines a CCP is not within the established limits. In case a problem occurs, corrective actions must be in place to ensure no public health hazard occurs.
6. Verification. Confirm that your HACCP Plan works and that crucial control points are appropriately monitored and corrective actions are adequate.
7. Recordkeeping. Document procedures detailing how food is handled and prepared safely.
By following HACCP, you are on your way to serving safer food, but remember that HACCP does not stand alone. Your plan must also include other food safety programs so that you can avoid major food risks at your facility.
Presentation is important. Using serving pieces that show wear and tear can be a poor reflection of your establishment. Here are some tips for extending the life and look of your dishes and reducing replacement costs.
- Use a rubber or plastic scraper to scrape away stuck-on food before washing.
- Use divided bus trays to separate china, glassware and metalware.
- Pre-rinse with 110-120 degree water.
- Consider having your dishwasher serviced to make sure that the rinse cycle is working properly and that the correct concentration of rinse agent is coming out.
- Never stack clean or soiled dishes more than 12 dishes high.
Always be sure to read product labels for specifications on your dinnerware. Commercial china dinnerware is typically made from porcelain ceramic and is designed to be more durable than residential china. Kentucky Restaurant Supply offers many different styles and patterns to choose from including options from World Tableware, Oneida, Buffalo, Cantina, Cardinal, Vertex, and Syracuse.
In a busy restaurant or bar, accidents happen. However, there are some simple steps you can take to increase the life of your glassware and minimize breakage. Here are some tips to share with waiters, bartenders, busboys and anyone handling glassware in your kitchen.
- Always use a plastic scoop for ice. Never scoop ice with the glass itself.
- Never put flatware in glasses when bussing.
- Never stack your glasses.
- When pouring hot drinks, always rinse the glass with hot water first.
- Keep an adequate inventory so that you don’t have to use recently washed items during rushes.
- Check the temperature of your dishwasher twice a day. Replace worn glass washer brushes.
Remember, never serve a beverage in a glass that is chipped or cracked. Not only is this poor presentation, you also run the risk of it breaking completely while being used by a customer.