precautions while using kitchen equipments

Precautions while using Kitchen Equipments

A part of good kitchen organization is planning and preparing for kitchen safety.
21. To use ovens safely
  • Let ovens cool before cleaning.
  • Never allow grease to accumulate in cracks of oven because this creates a fire hazard; grease also causes unpleasant odors and attracts roaches and mice.
  • Always keep oven doors closed when not in use.
  • Do not close door on gas models until gas is ignited.
  • Ventilate gas ovens before lighting.
    • 22. To use steam kettle safely
  • Guard against possible steam burns when raising kettle lid.
  • See that proper water level is maintained in water jacket. If the water jacket has gone dry, do not add water to the jacket without first allowing it to cool.
  • Be certain that safety valve is in good working order.
  • If steam pressure rises above safety level, turn off and call reliable service person.
  • To prevent burns, use long handled paddles for stirring and longhandled dippers for removing food.
  • Wipe up any grease that may spatter on floor when using the kettle.
    • 23. To use steamer safely
  • Follow the instructions for the type of steamer.
  • Guard against possible steam burns when opening door.
  • If steam leaks around door after tightening, have steamer checked by reliable service person.
  • Be certain that safety valve is in good working order.
  • If steam pressure rises above safety level, shut off steam and call reliable service person. Clean up spilled foods immediately.
  • See that proper water level is maintained in self steam generating nonpressure steamers.
    • 24. To use mixer safely
    Be sure to have correct electrical connections grounded according to identification plate on mixer.
    When cleaning mixer, do not let water come in contact with the motor or electrical wiring.
    Select the correct bowl for type of mixture and then select correct beater or whip.
    Be sure to fasten bowl and beater or whip securely before starting the motor.
    Do not put hand or spoons into bowl while the mixer is in operation.
    Stop machine before scraping side of bowl or loosening materials on the bottom during mixing process.
    Always use a rubber scraper, flexible spatula or long handled spoon to scrape sides of bowl and to remove food from beater or whip.
    Use mixing bowls for mixing only; do not put them on the range or in the oven.
    If the mixer is used on continuous basis, always allow time for motor to cool.
    25. To use a vertical cutter mixer safely
    The machine cannot be turned on when the lid is open, but the knives may continue to revolve after the machine is turned off. Do not open the lid until the knives have come to a full stop.Always handle the knives carefully. They are sharp!
    26. To use a slicer safely
    Always make certain the switch is off and the plug is pulled out of socket before cleaning. Never use slicer when blade guard is off.
    Always keep hands away from blade when machine is in operation; never catch food with hands.
    Keep plug out of socket when machine is not in use. Be certain guard is on slicer before putting plug in socket.
    When cleaning a slicer, do not let water come in contact with the motor or electrical wiring. When disconnecting slicer, pull the plug; do not pull the cord.
    Never use a metal instrument to scrape off food particles from slicer knife.
    Make sure your hands are dry before operating the slicer.
    Be sure cord is dry and free from grease.
    Do not use very hot water or steam in cleaning slicer.
    Keep blades sharpened according to manufacturer s instructions.
    27. To use food chopper safely
    Never put hands in bowl when chopper is in use.
    Wait until knives have stopped revolving before removing food or cleaning.
    Do not overload the bowl; fill no more than 2 3 full.
    Use large spatula rather than your hand to guide food into cutter; move in direction opposite from bowl rotation.
    Do not use for cutting meat with bones and gristle.
    After cleaning, make sure knives are replaced in the proper position.
    28. Importance of Cleaning and Sanitizing
    Always keep the equipment in proper running order.Sanitize according to manufacturer s instructions to kill any harmful bacteria and halt their production.Clean and sanitize each piece of equipment to prevent contamination to food from other food products or cleaning products.Prevent patients, residents, public or staff from acquiring a food borne illness and becoming seriously ill to extend the life of the equipment being used.
    29. Do You Know Now To Safely Handle a Knife
    You know the saying, a dull knife is more dangerous than a sharp one . I know we have all heard this before, and it s true. A dull knife is more likely to slip and cause injury because it requires more force to cut with a dull knife than a sharp one. In order to cut something, always cut by applying even pressure. The correct and safe cutting procedure is to hold the knife handle firmly and apply even pressure downward and away from the hand. Always pick the knife up by the handle and do not hand it to someone by the blade. Put the knife down on the counter and allow the person to pick it up from the counter themselves. Use the proper knife for the job: don t use a butcher knife to peel vegetables. Always clean and sanitize knives before and after each use. Never leave a knife in the sink or somewhere where it may not be seen. This could cause serious injury to someone. Always cut on the appropriate cutting surface: do not cut on metal counters as this may cause personal injury and will dull the knife ... then you know what happens next.
    30. Take your time
    Accidents happen when you become frustrated or when youre in too much of a hurry. Three minute eggs become an all night affair when you re delayed in the emergency room.