Feb
Fryer Safety Issues
Kitchen staff members are at the top of the list for workers at risk for burn injuries as well as slip-and-fall type injuries. A great number of these injuries occur around or during the use of commercial fryers. The hazards associated with fryer maintenance are great and it’s no wonder that changing fryer oil and cleaning fryers is one of the least popular jobs amongst kitchen employees.
It falls to restaurant managers to be proactive in helping to protect their staff from the many hazards that exist in the workplace. Not only is it important to those staff members at risk, but it is also in the best interest of the restaurant. Workplace injuries can be costly and can also result in a lot of missed work hours.
Non-Slip Pads
There are a number of basic and practical measures that all kitchen managers should take to ensure the safety of their staff and to protect their restaurant. Firstly, there should be non-slip pads in front of all fryers. Even with regular mopping, oil from fryers can easily drip onto the floor surrounding fryers. Without a non-slip pad in front of all fryers the kitchen staff is exposed to a much greater risk of slip-and-fall injuries.
Ventilation
The manager must also make sure that vent hoods are regularly inspected and maintained. A faulty vent can quickly result in the accumulation of carbon monoxide gas in the kitchen. For this reason, all kitchens should also be equipped with carbon monoxide detectors and the manager should regularly test these detectors to ensure that they are functioning properly.
Attire
It is also important that manager make sure that proper attire is worn by kitchen staff members. Any employee working in the kitchen should wear shoes that have non-slip soles to minimize the risk of slip-and-fall injuries resulting from oil spills. Employees should also wear clothing that doesn’t not leave skin exposed to splattering oil.
Safety Equipment
Beyond an adequate employee dress code, employees should also be provided with some basic equipment to increase their safety. Any employee engaged in the act of frying should have access to and be required to use safety mitts. Steam gloves should also be used whenever fryer oil is being changed or any fryer maintenance and cleaning is being conducted.
Fryer Safety
Employees should also be drilled in proper fryer safety and basic rules of thumb. Fryers should only ever be filled to the factor indicated fill line to prevent boil outs. Baskets should be slowly lowered into fryer oil, not dropped. The floor surrounding the fryer should be mopped frequently.
There should never be food or drink around the fryers (other than food to be fried). Before changing out oil employees should allow plenty of time for oil cool-down. Employees should also be trained to spot symptoms of carbon monoxide poisoning and to report suspected poisoning to management. By making sure that staff members adhere to proper safety guidelines restaurant managers can prevent injuries and provide a safer and happier workplace for restaurant employees.