5 safety tips for commercial kitchens

COMMERCIAL

KITCHENS

FIVE SAFETY TIPS FOR

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Make sure workers

are properly trained.


TRAIN YOUR WORKERS

Don't assume workers know what they

need to know.

Take the time to train every individualworking in the commercial kitchen.


Thoroughly wash

everything.


WASH EVERYTHING

Employees must regularly wash hands to

prevent the transmission of bacteria.

Food, particularly fresh produce, must be

washed by hand to remove all dirt and

bacteria.


WASH EVERYTHING

All food-contact surfaces - including pots,

pans, cutting boards, etc - must be

sanitised before and after use.


Perform self

inspections.


PERFORM SELF INSPECTIONS

At least once a month, walk through the

kitchen to identify any concerns.

Additionally, regularly check to ensure

proper food storage and cooking

temperatures are in use.


Check all incoming

food shipments.


CHECK FOR FOOD QUALITY

Quality control begins here and extends

through the food that is served your

customers.

Nip potential problems in the bud by

selecting respected vendors to

purchase from, and then by carefully

checking all shipments to ensure you

are only receiving high-quality products.


Stay up to date.


WHS IS IMPORTANT

Regularly check that the WHS

information you share with your

workers is up to date.

Conduct safety meetings or toolbox

talks and share information.


WHS IS IMPORTANT

Remember, work health & safety is

everybody’s job. We’re just here to

make it easier.


Questions?Contact us.

1300 768 019 www.thedetaildevils.com.au

5 safety tips for commercial kitchens

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