1, employees must be familiar with electrical appliances, kitchen utensils and equipment, and learn the correct assembly, use and cleaning methods. Important kitchen utensils and equipment, such as dough mixer, dough press and meat grinder, need to be operated by trained personnel. 2. Take preventive maintenance. Hotels should have qualified electricians who can detect all kinds of electrical equipment, circuits and switches, etc., as an integral part of preventive maintenance planning under normal circumstances. 3. The equipment shall be grounded, and all electrical equipment in the restaurant must have a safe grounding wire. 4, abide by the operating procedures. When using electrical equipment, employees must operate correctly according to the manufacturer's instructions. 5, careful contact with equipment. Wet your hands or stand on the wetland. Do not touch metal sockets and electrical equipment. 6. Update the wire envelope. The exposed wire has been worn out, so do not continue to use it. Use oil-proof and waterproof envelope. 7. Cut off the power supply and clean the equipment. When cleaning any electrical equipment, employees must first unplug the power plug. 8. Avoid circuit overload. Without permission, the fuse shall not be arbitrarily thickened and the circuit shall not be overloaded.
Second, the prevention of kitchen cutting injury
Being cut by a knife is a common injury for employees in kitchen work. No one can guarantee that he won't be cut by a knife or burned by oil or water since he started cooking, but no one wants to get hurt. Therefore, prevention is particularly important.
Measures to prevent cuts have the following key points:
1, sharp tools should be properly kept. When the tool is not in use, it should be hung on the tool rest or in a special toolbox, and it should not be placed in unsafe places (such as drawers and sundries) at will. 2. Use the cutter according to the safety operation specifications. Put the raw materials to be cut on the pier, choose the appropriate knife method according to the nature of the raw materials and the requirements of cooking, and cut the raw materials according to the safe operation requirements of the knife method. 3. Keep the blade sharp. In practice, a blunt blade is more likely to cause accidents than a sharp blade, and once the raw material slips, it is prone to accidents. 4. Tools of various shapes should be cleaned separately. Concentrate sharp knives of various shapes in a special tray and wash them separately. Do not immerse knives or other sharp tools in a washing pool filled with water. 5, the tool should be suitable. It is necessary to choose a tool that suits you. You will soon be familiar with its various properties and ensure the good condition of the tool. 6. It is forbidden to make mischief with a knife. Kitchen staff are not allowed to fight with knives or sharp tools. Don't pick up the knife if you find it falling from a height. 7. concentrate. When a chef uses a knife to cut raw materials, his attention should be highly concentrated, and he should be careful when cutting, and don't chat with others. 8, the tool should be placed properly. Do not put the tool on the edge of the workbench to avoid falling to the ground or hitting your feet; Do not put the knife on the pier to avoid stabbing yourself or others; In the cutting and finishing stage, don't face the knife edge toward yourself, so as not to run into the knife edge in the hurry. 9. Carefully use all kinds of cutting and grinding machines. When using slicer, meat grinder and pulverizer, you must operate strictly according to the product instructions, or assign a special person to be responsible. 10, cut off the power supply before cleaning the equipment. Before cleaning the above cutting equipment, the power supply must be cut off and disassembled and cleaned according to the product instructions. 1 1, carefully clean the knife edge. When cleaning the tool, fold the cloth to a certain thickness, and clean it from the middle part of the tool to the outer edge. Be slow and careful. 12. Use appropriate tools. Do not use a knife instead of screwing and opening cans, or pry cardboard boxes and cartons with a knife. Appropriate tools for opening containers must be used.