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.