SAFE WORK PROCEDURES

KITCHEN SAFETY
SPECIAL INSTRUCTIONS:
Persons working in food preparation areas must follow all requirements of the FOOD STANDARDS CODE when handling food for human consumption.
Task sequence
1. Cooktops & Ovens

Identified hazards in task

Hot surfaces
Spills, splashes
Over-exertion/strain injury
Burns, scalds

2. Deep Fryer

Burns and scalds

Fire risk

3. Dishwasher

4. Dough Mixer

Fire
Slips and falls
Over-exertion/strain injury
Slips and falls
Scalding
Hot surfaces
Moving parts

Slips, trips and falls

5. Food Slicer

SWP264 Version 1.2

Cuts to hands and fingers

Key processes to be followed

Hot surfaces of ovens, etc, should be identified with Warning Hot labels.
Ensure that pan supports are not worn or damaged, and that pans sit evenly.
Restrict filling of single-handle pots to allow comfortable handling.
Suitable gloves or mitts must be provided for persons handling hot items.
Wear suitable body protection where risk of scalds from hot liquids exists.
Add food to oil slowly and carefully avoid dropping items into hot oil.
Do not overheat oil maintain watch on temperature.
Clean exhaust hoods regularly to prevent build up of oil which could ignite.
Use wet chemical fire extinguisher, or dry chemical or fire blanket.
Clean up spills with oil-sorb, and wash floor with detergent floor wash.
Load baskets adjacent to dishwasher minimise lifting and carrying.
Avoid splashing of water on to floor in vicinity of washing areas.
Prevent contact of hot water with hands and body.
Do not handle crockery or utensils immediately, but allow time for cooling.
Covers on non-insulated machines will become hot during use.
Ensure that guard/s are fitted and in correct operating position before using.
Ensure that all controls are set to OFF before changing attachments,
removing product, or cleaning bowl.
Do not place hands into mixer bowl at any time that mixer is operating.
Do not poke tools or implements through guard when mixer is operating.
Keep floor of work area clean to avoid risk of slipping on spilt ingredients.
Keep leads and mixer parts off floor to avoid risk of tripping and falling.

Precautions / PPE required

Identify hot surfaces.
Repair or replace faulty parts.
Use double-handle pots.
Hand protection must be worn.
Wear apron.
Avoid reaching over deep fryer.
Wear apron.
Use protective clothing.
Do not use water on oil fire.
Clean up spills immediately.
Observe correct lifting practices.
Provide non-slip matting.
Keep lids and covers closed.
Wear apron and gloves.
Avoid contact with hot surfaces.
Do not use machine if it operates
when guard is not in position.

Keep hands and fingers clear of blade, even when stopped.

Load food to be sliced on to carrier, and secure in place with holder.
Turn slicer on after food loaded, and use handle on carrier to slice food.
Keep hand and fingers clear of blade when removing sliced food from rear.
Turn slicer off after cutting is completed, or when removing food from or
placing food onto slicer carrier.
Use wad of cloth or steel wool (or similar) to clean blade.
Wipe machine over with hot soapy water, and rinse well.

Keep hands clear.

ASSA Pty Ltd

ThisSafeWorkProcedurewasgeneratedon29/11/2013byASSAPtyLtdforuseonlybyCityofDarwin.

Keep work area clean.

Ensure slicer cannot be started.

Wear cut-resistant gloves when
cleaning slicer.

www.assaohs.com.au

Page 1 of 2

SAFE WORK PROCEDURES

KITCHEN SAFETY
Task sequence
6. Juicer

7. Knives

Identified hazards in task

Cuts to hands, fingers

Breakage or damage
Strain injury

Cuts

8. Personal safety

Falling objects and splashes

Key processes to be followed

Ensure that knob is fitted correctly and tightened with the spanner provided
with the juicer before switching on.
Do not operate juicer without top lid.
Use only the tool provided to push product into the juicer.
Switch juicer off before removing cover or lid.
Exercise care when removing, cleaning and fitting blades.
Wash basket, blade and bowl with citrus cleaner, and rinse thoroughly
before reassembling.
Ensure that the knife used is the most appropriate for the task being done.
Check grips should not be loose or smooth. Ergonomically shaped
handles will allow better control with less strain on hands and wrist.
Ensure that knife has been correctly sharpened cutting edge should be
smooth (not scored) and not have any nicks.
Blades which are narrowed due to sharpening are liable to break during use.
Ensure that knife is sharp before commencing, and keep sharp during work.
Always cut away from the body wherever possible.
Cutting should be carried out at waist height.
Enclosed footwear must be worn where risk of foot injury exists.
Protective aprons should be worn where wet or raw foods are handled.
Outer clothing should be clean at the commencement of each shift.
Loose clothing and jewellery must not be worn near moving machine parts.
Long hair must be contained where entanglement in moving parts possible.

Precautions / PPE required

Hands must be washed before

handling food.
Wear gloves when handling food.

Provide range of knives to cover

all operations likely to be carried
out; e.g., boning, slicing, etc.
Spare knives should be available
in case of blunting, damage, etc.
Discard any unserviceable knives.
Mesh or cut-proof glove should
be worn on the non-knife hand.
Protective apron must be worn.
Foot protection must be worn.
Apron must be worn.
Hair must be contained.

PRECAUTIONS:
The following precautions are to be observed, and suitable
safety signs as indicated displayed in areas where these
procedures are carried out.

SWP264 Version 1.2

ASSA Pty Ltd

ThisSafeWorkProcedurewasgeneratedon29/11/2013byASSAPtyLtdforuseonlybyCityofDarwin.

www.assaohs.com.au

Page 2 of 2