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.
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.
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.