Restaurant Training

When working in a restaurant you are expected to know key principles in order to keep customers safe. This means being aware of culinary techniques, sanitation principles and how to use kitchen equipment

Basics to workplace safety

Proper Workplace attire● Closed shoes● Non-slip and waterproof footwear● Long sleeves ● Long Pants

These will eliminate exposure to heat and oil

Kitchens may sometimes have water, oil or food on the ground. Be aware and keep the area clean to prevent falls or injury.

Preventing Slips and Falls

1. Never run in the kitchen2. Eliminate clutter and clean up after

yourself3. Never store oil or other items on the floor

Awareness and Prevention

When working in a kitchen you can be exposed to:● Heat Hazards● Hazardous machinery● Dangerous tools or equipment

Burn Prevention

Burn Prevention - Using Equipment

● Using proper equipment such as tongs and oven mitts to remove hot items from pasta boilers or steamers

● Use a tray to carry items across a kitchen that may drip, preventing

Burn Prevention - Opening Equipment

● When opening an oven or dishwasher step to the side

● Do not reach or stand above steaming items● Do not open cookers that are under pressure.● Uncover pots or hot items by opening away from you

Burn Prevention - Additional Pointers

● Assume that anything, such as pots and pans, on a stove is hot and should be handled with oven mitts or gloves.

● Keep burners at a level so that the flame is covered by the pan

● Clean vents in the morning before a grill gets hot

Burn Prevention - Additional Pointers

● Keep handles out of the way in the kitchen● Avoid overfilling any pans● Do not leave hot oil unattended● Do not use wet clothes to lift lids or hot pots● Do not lean pots or pans over when they have boiling

Grease Fire

Can be prevented by emptying grease traps, cleaning grill surfaces and not using appliances that have frayed cords or keeping flammable equipment near open flames.- Extinguish with a class K fire extinguisher- NEVER carry oil that is on fire- NEVER throw water on a grease fire

Electrical Hazards

There are a lot of electrical kitchen equipment. Electrical sources near water should be properly grounded.

Hazardous Machinery

● Machine guarding is important to remember to eliminate or control hazards.

● Machine parts have the potential to cause several workplace injuries including crushed hands.

Clean up Safety

● Do not attempt to unload dishes from a dishwasher until they have cooled

● Avoid steam● Test water temperature before submerging your

hand.● Be careful of and guard continuous feed dishwashers

to prevent scal

Food Prep Safety

● Handle and store knives safely● Cut away from you and keep hand and fingers out of

the way● Do not attempt to catch a knife if it is falling● Don’t leave knives near a countertop edge

FDA

The Food and Drug Administration makes recommendations for regulations in the food service industry.

Food Prep Safety - Hand washing

Hand washing must happen all the time when handling food. Before and after handling raw meat. Proper hand washing means under running water for 20 seconds and drying with a clean, disposable paper towel.

When to wash your hands?

1. When you arrive2. Before you touch raw food3. After you touch raw food4. Before doing any cooking5. Before you put on gloves….Basically, all the time.

Perishable Food● Perishable food is defined as anything such as meat,

poultry and seafood that will spoil if not refrigerated properly

● The food has to go through a “kill stage” of cooking where any harmful bacteria present is killed off to make the food safe to eat.

Food Safe Internal Temperature

Steak and Roast 145°F

Fish 145°F

Pork 160°F

Ground Beef 160°F

Egg Dishes 160°F

Chicken Breasts 165°F

Whole Poultry 165°F

Casseroles/Mixed Dishes 165°F

Safe Defrosting Methods

1. Refrigerator (Must be 40 degrees or lower)2. Cold water thawing3. Microwave thawing

Thawing through other methods will cause meat to be in the danger zone for too long.

Danger Zone + Bacteria

Bacteria multiplies in warm, moist temperatures. Perishable food between 40 and 140℉ is at risk and staying in this environment for longer than 2 hours will mean there is too much bacteria and the food will have to be thrown out.

Properly washing and keeping perishable food is important to prevent salmonella infection.

Keeping prepared food

Food kept in a buffet should be maintained at a minimum of 135 ℉.

Cooked perishable foods can last in a refrigerator up to 1 week, uncooked perishables such as meat and poultry shouldn’t stay refrigerated for longer than 2 days.

Cleaning cookware and cutleryClean cutting boards and other utensils used to prepare raw meat with hot, soapy water. You can dilute bleach in water

1 teaspoon of unscented bleach+

1 quart of water