SchoolsWeb

Employee Responsibilities

Last updated:

Employees working in kitchens/catering are responsible for

  • Following any training and safe working procedures provided.
  • Reporting equipment and premises defects to their line manager.
  • Wearing the protective clothing provided.

In addition anyone working in a kitchen must

  • Wear flat, non-slip shoes completely covering the toes.
  • Make sure all knives are stored safely while not in use.
  • Hold knives carefully at the side of the body or in a container when taking them for washing up
  • Not put knives into the sink with water. Wash up individually keeping hold of the handle at all times.
  • Use the correct size sharpened knife for the job.
  • Clean up all spillages as soon as they happen - use the ‘wet floor’ sign as required.
  • Not carry heavy loads that may cause manual handling injuries – split loads down into manageable weights.
  • Not carry loads which may cause severe scalding such as large pans of boiling water.
  • Visually inspect electrical equipment before use.
  • Keep electrical equipment well away from water.
  • Not turn on switches with wet or damp hands.
  • Ensure broken glass is disposed of safely, use a dustpan and brush and place in a rigid, labelled, container prior to disposal.
  • Ensure chemicals are used, stored, and disposed of safely according to the COSHH assessment and/or product label/data sheet.
  • Follow safe procedures when handling hot equipment and using hobs, ovens etc.
  • Follow safe procedures to stop the risk of fires

Do not leave oil/ fat heating up unattended, and consider the use of a thermostatically controlled deep fat fryer.

Do not leave gas or electric hobs on without covering with a pan containing food or liquid.

Do not leave wooden or plastic mixing spoons in pans while cooking

  • Make sure chopping boards are firm on the work surface e.g. rest the board on a damp cloth.
Print entire guide

Was this page helpful?

Very poor
Poor
Neither good nor poor
Good
Very good