F ire is unique in that it can be a chef’s greatest asset in the kitchen but can also be devastating and even deadly if not handled properly. According to the most recent report from the National Fire Protection Association (NFPA), there have been an average of 7,400 fires in restaurants and bars across the country since 2010, with nearly six in ten being started in the kitchen. And that’s not the worst part – these fires claimed an average of three lives per year while causing over 100 injuries along with $165 million in property and equipment damage. But here’s the good news – there are steps you can take to keep staff and customers safe: An ounce of prevention… Unfortunately, lack of proper preventative action is a major contributor to establishment fires. Of all the recent case studies conducted by the NFPA, three in ten fires were the direct result of faulty electrical wiring, mechanical failure or equipment and appliance malfunctions. Have your kitchen equipment inspected on a regular basis for proper functionality as well as frayed cords or wires. If appliances or equipment need repair, they should always be serviced by a licensed and qualified technician. If your equipment is beyond repair, then replace it immediately. Remember - the easiest fire to put out is the one that never starts in the first place.
No train, no gain You can never have enough defense when it comes to kitchen safety. Not only should you be well-versed in it, your staff should be as well. In addition to being well-trained in cleanliness and protocol, all kitchen staff should be trained in proper cooking techniques to avoid sloppy mistakes or misuse and abuse of equipment and appliances. This is especially important when the use of alcohol or propane- based methods is involved, in particular when near dining tables. Also, kitchen employees should be trained to identify and quickly put out grease fires on cook tops and grills as well as in fire extinguisher location and usage. According to the U.S. Fire Administration, 70 percent of grease fires can be quickly contained with little to no damage or injury if proper training is instituted and followed. Lead by example While well-trained and disciplined employees are crucial, safety on both sides of the house starts with you. Have a plan, follow it to the letter and don’t deviate from scheduled inspections or maintenance checkups. This is the easiest way for staff to see how serious you are about maintaining a safe and productive environment on both sides of the house. And when they see you’re serious about their personal safety, they’ll be serious about the safety of your business and your reputation.
safety on both sides of the house starts with you
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Know your surroundings As an operator, nobody should know your kitchen better than you do. All appliances and equipment should be logically placed to minimize retracing steps while ensuring a smooth flow from the prep table to dining table during operation. For example, if your establishment uses deep fat fryers, they need to be kept a minimum of 16 inches away from any open flame, with hot oils not exceeding 475 degrees Fahrenheit. Another option is to install a vertical divider that extends at least eight inches above the top of the fryer. It is also important to be aware of your dimensions in order to accurately determine how many staff members your kitchen can accommodate without congestion, especially during busy times. A clean house is a happy house! This certainly sounds like a no-brainer. But surprisingly, improper cleaning and disinfecting remain a serious risk in many establishments. In particular, built-up grease can easily ignite with just a single spark. Staff should regularly remove grease from any and all walls, floors, work surfaces, ranges, fryers, broilers, grills and convection ovens as well as grease traps, vents and filters. Your kitchen’s exhaust system should also be inspected and cleaned on a regular basis not just as a matter of good practice but also because it is required in many fire safety codes. Finally, be sure to properly maintain and test your fire suppression system as well as emergency and exit lighting.
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