Stepping into Management Knowledge
Equipment Safety
4.1
FRYERS
PURPOSE OF THE TRAINING EXERCISE: To ensure that kitchen team members responsible for draining, cleaning the fryers and filtering the oil do so in a safe manner.
TRAINING AIDS: Gauntlets
Company approved manual pot wash detergent and multi-purpose detergent , degreaser, green scourer, Paper Towels, Churn brush Approved buckets Filtering kit Probe Site Specific Risk Assessment for emptying the fryers Yellow wet floor sign
TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to clean the fryer to the group whilst referring to these training notes. NOTE: the exercise should ideally be conducted first thing in the morning. If this is not possible, the practical demonstration must not be attempted unless the oil temperature is below 40°C . EXPLAIN TO THE GROUP: For Safety reasons it is vital that fryers are turned off overnight and when unattended. Make fryer cleaning and filtering the FIRST TASK OF THE DAY rather than part of the closing down procedure. NB - Oil in the fryer needs at least six hours to cool from operating temperature to a safe temperature
ASK QUESTION TO GROUP: Why is it important to filter the oil and clean the fryers every day? CONFIRM CORRECT ANSWER: To save energy To extend the life of the oil. To ensure the food is properly cooked Improve the quality of the food It is a legal requirement to keep equipment clean. ASK QUESTION TO GROUP: What are the hazards associated with emptying a fryer? CONFIRM CORRECT ANSWER: Fire Burns from hot oil Contact with hot fryer surfaces Eye injuries from splashes Slips from fat spillage Strains and sprains while lifting and moving containers of oil
Safety Assurance March 2016
Equipment Safety4.1
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