Stepping into Management Knowledge

Equipment Safety

4.3

 Clean racks in a sink with degreaser and rinse  Do not use degreaser on the grill plates  Follow daily cleaning method for exterior Trainer to demonstrate the cleaning of the grill Ensure that every team member has listened to the above points and completely understand what is expected of them.

This may be a good time to emphasise when the weekly clean will take place

EXPLAIN TO THE TEAM:  If you have to reach high level areas that the company approved equipment does not reach use safety stepladders (you must be ladder trained to do this)  Do not stand on equipment, stools, chairs or crates  Always have someone hold the ladder for you  Always refer to the company ladder policy

ASK QUESTION TO GROUP: To make sure that the grill is cool enough, when is the best time for it to be cleaned? CONFIRM CORRECT ANSWER:  First thing in the morning. ASK QUESTION TO GROUP: Why must you wear PPE when handling degreaser?

CONFIRM CORRECT ANSWER:  To avoid the risk of skin irritations ASK QUESTION TO GROUP: What must you use to remove burnt on carbon deposits? CONFIRM CORRECT ANSWER:

 A ‘scraper’  A scourer ASK QUESTION TO GROUP: Why is it important to use ladders when reaching high level areas e.g. the top of the grill? CONFIRM CORRECT ANSWER:  To stop you from falling, it is company policy, to enable you to reach comfortably without risk

Hints & Tips

 Try toasting your buns and bread on the veggie section of the Chargrill instead of under the grill it’s twice as fast.  Know the melting power of your grill so that you don’t have to stand and wait for that cheese to melt.  Have an abundance of metal melting trays so that during service you don’t have to scramble to get one clean.  Never melt things on crockery under the grill as they will smash under the intense heat and risk burns to guests.  Always have oven cloths ready to use with the grill.  Keep filters clean to allow air flow.  If the grill is not cooking fast enough it may need calibrating or a new element.  Always ensure the flame deflector plate on the top of the grill is in place – this helps stop any fires spreading into the canopy.

Conclude the training exercise by allowing the trainees to practice dismantling, cleaning and reassembling the Grill.

Manager to record the training

Safety Assurance March 2016

Equipment Safety 4.3