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.
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.