Operating a restaurant kitchen is very similar to the way you manage your kitchen at home. But since you are serving the public and employing other people, along with using commercial-grade equipment and facilities, restaurant owners and managers should implement important safety steps to protect everyone in the kitchen. If you want a better and more streamlined process for your restaurant behind the scenes, here are some safety steps to implement.
All employees should be adequately trained in the restaurant’s operations and safety procedures. In addition, safety policies and rules should be clearly posted and easily accessible in or near workstations for handy reference. Everyone should know how to operate all kitchen equipment safely. They should also be able to recognize malfunctioning equipment and potential safety hazards. If possible, create your own training process so everyone is given the same information and passes it off in the same amount of time.
In addition to safety procedures, an emergency plan should be explained to everyone clearly and regularly in case of an accident like a fall or a fire. Authorities to call, along with phone numbers and locations should be on hand and taught to every employee so slow responses to crises won’t be an issue. The chain of command also needs to be evident to all workers so they know who to contact if something goes wrong. The designated person-in-charge should be available on their shift and other employees should know how to get in touch with them immediately.
All kitchen equipment and tools should be inspected routinely by someone who knows what to look for. A checklist may be helpful to stay on track with updates and maintenance. Periodic maintenance to clean refrigerators and freezers is recommended for any kind of kitchen. Your kitchen exhaust and filter should be cleaned professionally on a regular basis to remove accumulated grease and debris to reduce the risk of fire as well. Places like Lotus Filters can do this for you to cut down on time you spend closing down and cleaning. Cooking utensils should be thoroughly cleaned with knives and cutting tools kept sharp and appliances in good working order.
The kitchen should be clean and well-maintained at all times. Use only safe cleaning products and sturdy equipment, like ladders, if needed. The entire area should be well-lit and free of clutter. All surfaces should be clear and washed with industry-specific products that kill bacteria without harming food or people. Electrical wires and other equipment should be kept out of the way so employees don’t trip on them. Wrinkled rugs or damaged flooring should be repaired for the same reason.
A safe, well-maintained kitchen and equipment ensures employee safety and enhances productivity while providing a quality and enjoyable customer experience. A few basic safety procedures can help to keep everything running smoothly as well as provide you better peace of mind.