2. All kinds of machinery and equipment should be used in strict accordance with the operating procedures, not allowed to arbitrarily change the operating procedures, prohibit unauthorized operation. Once the equipment is open for operation, the operator is not free to leave the scene, electrical equipment, high-temperature jobs in the operation at any time to pay attention to the observation of machine operation and oil temperature changes, accidents should be stopped in a timely manner to stop the operation, and promptly reported to the head chef or catering manager. Encounter failure is not allowed to arbitrarily dismantle the equipment, should be reported in time for repair, by the Ministry of Engineering specialized industry personnel to carry out maintenance.
3. chef using a variety of knives should be strictly strengthened management, the operation should be strictly in accordance with the requirements of the use and placement of knives, when not in use should be placed in a fixed position or fixed toolbox storage, the chef is not allowed to take the knife out of the kitchen.
4. The use of various knives, pay attention to the knife to focus, the method should be correct.
5. operation, not allowed to take the knife to scare people or use the knife to point to others, shall not use the knife to point to the east and west, not to mention the knife can not take the knife while walking and flinging the bladder, so as to avoid the knife hurt others.
6. Can not put the knife on the edge of the worktable or cutting board, so as to avoid slipping and hitting the toes when vibration, once you find that the knife fell, do not use your hands to pick up.
7. Cleaning knives, one piece to carry out, can not be more than one knife submerged in the washing pool full of water to clean.
8. Individual knives should be marked, should be placed in a fixed position when not in use, are not allowed to lend to others, is strictly prohibited everywhere, or the adverse consequences caused by the knife holder is responsible for.
9. All kinds of equipment are managed by a person responsible for the management, others are not allowed to move, regular inspection of the kitchen facilities and equipment, and timely elimination of unsafe hidden dangers.
10. In the absence of learning how to use a certain mechanical equipment, do not open it at will.
11. In cleaning machinery and equipment (such as meat grinder, mixer), to cut off the power supply, and then clean, clean sharp blades to be extra cautious, wash and wipe the rag to be folded to a certain thickness, from the inside out to wipe.
12. Kitchen, such as broken glassware and ceramic utensils, to timely use the broom to deal with off, do not pick up by hand.
13. The work area and the surrounding ground should be kept clean and dry. Oil, soup, water spilled on the ground should be wiped off immediately.
14. All channels and work areas can not have obstacles.
15. Kitchen employees walking back and forth route should be clear, to avoid cross collision.
16. In the baking, burning, steaming, deep-frying and other equipment around to leave enough space, so as not to avoid the crowded space too late to avoid and burns.
17. Take the higher temperature of the baking pan, iron pot or other tools, hands should be padded with a layer of rags, at the same time, hands should be clean, non-greasy to prevent slipping, remove the hot baking pan, iron pots and other tools should be promptly cooled down processing, not placed at random.
18. In the use of frying pans or fryers, especially when the oil temperature is high, to prevent water from dripping into the frying pan, so as not to splash hot oil, very easy to burn.
19. When taking food in the steam cabinet, close the valve first, open the cabinet door, let the hot steam slightly distributed before using a rag to take, in order to prevent hot steam burns.
20. Use of steam cabinets, fryers and other heating equipment, the human body should not be too close to the stove to avoid accidents.
21. Prohibit play in the stove and heat source area.
22. Equipment found in the process of smoke, burnt odor, electrical sparks and other abnormal phenomena should be immediately stopped, declared maintenance, can not be forced to continue to use.
23. Kitchen staff shall not be disassembled at will, replacement of parts and wiring within the equipment.
24. Cleaning equipment before the first to cut off the power supply, when the hands are stained with oil or water, try not to touch the power plugs, switches and other components to prevent electric shock injury.
25. Kitchen staff in all areas of operation, before leaving work to the work area in the utensils inventory, organization, the more valuable utensils must be placed in the cupboard, locked for safekeeping.
26. The staff who are using the fire source shall not leave their posts at will, and shall not be careless in order to prevent accidents.
27. Organizing health is strictly prohibited with a wet rag to wipe the power plug, is strictly prohibited to connect the power supply, are not allowed to use the equipment with faults, do a good job of checking the power supply and the door after the shift.
28. Every day after the closing of the station to check the oil circuit, valves, gas circuit, gas switches, power sockets and switches of the security situation, and timely elimination of unsafe hidden dangers.
29. Kitchen warehouse and kitchen locks of various keys to be authorized by the head chef is responsible for the custody of a person.
30. Kitchen if found to have been stolen phenomenon, the duty officer or finders should protect the scene, and into the report to the superior to deal with, and timely assistance to the leadership to understand the situation.
31. The line should be carefully checked every day, found that the overload of electricity and wire aging should be promptly reported to repair, and report to the superiors.
32. Master the kitchen and restaurant fire facilities and fire extinguishing equipment placement, as well as his use, and fire equipment should be stored in a fixed location.
33. In case of fire, should quickly notify the switchboard and the fire center, report the part of the fire, the size of the fire and the name of the alarm personnel, department. Try to extinguish the fire and cooperate with the security personnel to organize and guide the guests to evacuate safely according to the fire situation.
I hope the above can help you Oh, as a reference for your advice.