Fighting Rising Kitchen Costs and Kitchen Hazards

You know by now that running a successful restaurant means keeping your costs low, and keeping everything running just as smoothly as you possibly can. One such area of keeping tabs on things and making sure that you're not paying out extra in losses each month- is kitchen safety. Being able to ensure the safety of your staff should always be at the forfront of your concerns, but also can be one of the best ways to cut losses in your restaurant. Make sure you follow the following tips and tricks for ensuring a safe workplace for all involved, and a healthier profit margin for your business.

The first step in kitchen safety always involves proper workplace attire. Everyone working in your kitchen should be wearing long, tight sleeves to prevent burns and closed toe, skid and slip resistant shoes. In addition, make sure that your kitchen is well stocked with heavier pans and pots to prevent spills and increase the stability as your cooks use them.

Another area that many do not consider is making sure that all of your cutting knives are kept sharp- this will prevent having to put too much force on the knife, possibly resulting in a cut. Be sure to make sure that the handles on all knives are secure, and that your staff stores them always with the blades covered. Never allow untrained personnel to work with things like electric meatslicers and other automated cutting tools.

Burn and fire prevention is yet another area of concern for restaurant management- always having to keep an eye out around those fryers, stovetops, grills and ovens can be somewhat problematic in the fast paced world of food service, but it is definitely a priority. Be sure that all hot pads, potholders and grips are kept neatly in place directly near their area of use, and make sure that stovetops are never overcrowded. Never, ever leave potholders, grips or hot pads where they can be easily bumped into flame- make sure that they are secured, but within easy reach.

Another area in burn prevention can be at the dishpit, or your dishwashing area. Make sure that your hot water heaters are turned down to prevent scalds and other water related burns. Also, when it comes to the fryer- be sure that only well trained employees are allowed to run, clean and maintain the fryers in your kitchen. This is a very common cause of not only burns, but grease spills causing slips and falls. Also always make sure that the directions for use are clearly posted and that all spills are not only contained, but immediately cleaned up to reduce the risks of employee accidents.

A note about burn accidents- there are many preventative measures that you can take in the kitchen to prevent these from occurring as frequently. Keeping the equipment well maintained, regularly cleaned and free of broken parts, debris and other issues is one of the most important parts. Enjoy a safe and accident free kitchen.