As a facilities manager, you may be responsible for a commercial kitchen. It is not surprising that with high temperatures, sharp objects and pest control issues to contend with, it can be a particularly high-risk environment. There are a number of safety measures that must be adhered to when it comes to gas and fire safety, pest control and kitchen equipment. Let’s take a look at how you can ensure a safe working environment.
Fire
Kitchen fires are the third most likely cause of large fires. Make sure to install and maintain a kitchen fire protection system. These systems can be automatically activated when a fire is detected which helps to control the spread of the fire to other parts of the building. Listed below are a number of additional safeguards to consider implementing.
✔ Make sure escape routes are free from obstruction and that they are unlocked and easy to open.
✔ Ensure that the fire alarm can be heard in all parts of the building.
✔ Check electrical systems regularly, report faults and repair them immediately.
✔ Make sure heaters are away from combustible materials such as furnishings and that they cannot be easily knocked over.
✔ It is essential that regular inspections and maintenance is carried out and that
✔ Remove dirt and deposits in ventilation filters
✔ Never try to wedge fire doors open. Fire doors must be able to close automatically in the event of a fire.
Gas
When gas appliances are serviced and maintained regularly, they pose a minimal risk. However, if they start to leak, the consequences can be devastating. Because of this risk, here are a number of additional safeguards to consider implementing if you use gas in your kitchen.
✔ Make sure that your staff know where the gas shut off valve is and how to use it. Position it in a safe area, away from cookers and heat, and ensure it is clearly signposted.
✔ Provide an emergency shut off valve outside and make it clearly accessible. Label it to show its purpose and the “on / off” position
✔ Check gas appliances, including boilers regularly. Make sure to prioritise open flame systems as these are more at risk of poor combustion.
✔ Make sure all cylinders are stored upright in a secure, well-ventilated compound. Keep these areas clear of combustible materials and ignition sources and mark them with a clear sign warning against smoking and fire procedure signs.
✔ Provide suitable fire fighting equipment and ensure it is readily accessible.
Pest control
Pests, like cockroaches, ants and flies pose serious health and safety risks as they have the potential to spread dangerous diseases and contaminate food. In order to avoid this, there must be adequate measures to prevent contamination, both in storage and preparation. Some of these measures are listed below.
✔ Regular maintenance is necessary to prevent pests gaining access to the kitchen.
✔ Make sure you have adequate storage for ingredients and prepared food that prevents pests from gaining access.
✔ Ensure hygiene measures are put in place to prevent pests from accessing food spills and waste.
Kitchen equipment
Having an effective maintenance regime for kitchen equipment can significantly reduce accidents in the catering industry. It is important to train staff well to ensure that equipment is well looked after and performs reliably.
✔ Slips often happen because of leaks or spillages. These can be avoided by ensuring that all equipment is in good condition and inspected regularly. Make sure staff understand the importance of promptly reporting any leaking equipment. Clean up spills as soon as they happen.
✔ Cuts are a major risk in commercial kitchens. Many accidents happen when you slip while cutting something the knife moves in the wrong direction. Ensure staff are trained to use sharp knives correctly and the following safety measures are enforced:
- Don’t use a knife unless you have to
- Use easy-open containers instead of relying on can-openers
- Use scissors rather than knives to open bags and boxes
- Do not use a knife to taste food
✔ Faults in plugs and poorly maintained heated food trolleys can often lead to accidents. Make sure to regularly check the condition of your electrical equipment and fittings.
✔ Falling objects can be particularly dangerous. Avoid storing items at height – especially containers of liquid, heavy or awkward items.
Facility managers have an important role to play in ensuring the health, safety and wellbeing of employees and customers in restaurants, bars, hotels and all other commercial kitchens across the UK. Make sure that you take all necessary precautions and have programmes in place to minimise risks. By meeting all statutory requirements, and by taking care to make responsible decisions, you and your staff will benefit.