Operate equipment only after you have received proper training in its use.
Always disconnect power on any electrically powered piece of equipment before you clean it. Always re-attach all safety guards after cleaning equipment.
Handle all kitchen knives with extreme caution. Keep them away from table edges. If a knife falls, do not try to stop it.
Do not take knives to a dish room or pots and pans areas. Knives must be washed carefully by your hands.
Be cautious when cleaning hot equipment. Use handled scrubbers when cleaning grills.
Always use dry potholders when handling pots and pans. Using a wet cloth will result in a painful steam burn.
When removing pans from the steam tables, or opening steam-filled containers, lift the lids away from you to prevent steam burns.
When putting a pan into a steam table, set the pan in gently so as not to splash hot water or food.
Wipe liquid spills off the floor immediately, always keeping the floor clean and dry. This is especially important around the deep fryers and on both sides of the serving lines.
Always pick up any foreign objects on the floor, such as napkins, food, glass, etc.
Do not run in the kitchen or dining rooms.
Never combine chemicals (esp. bleach and ammonia or bleach and Quat sanitizer).
Immediately inform your supervisor about faulty equipment.
When lifting, bend your knees and lift the weight with your legs. Never attempt a task you are physically unable to do.
Be alert for possible food contamination. Keep hot foods hot (140 Fahrenheit or hotter) and keep cold foods cold (40 degrees Fahrenheit or colder). All cooks and supervisors have food thermometers. Ask a supervisor if you question the temperature of any item.
Be alert to the quality of food being served. If you are unsure of how to proceed in any of your duties, you are encouraged to ask a supervisor for their opinion and assistance.
Report all accidents, however minor, to a manager at once!
