Safety in our restaurants- Kitchen
What kind of hazard does the above image indicate?
Hot oils
Hot surfaces
Chemical Hazard
What PPE must be worn when completing a grill steam?
Blue gloves and apron
Green gloves and apron
Just blue gloves
Just Green gloves
Green gloves, apron and face shield
What should you do if you identify a hazard whilst at work?
Ignore it, its not your problem
Report the hazard to a manager immediately
If you know how to fix it yourself, you should
Why are wet floor signs so important, especially around the VATs and grills?
Because the managers have told me to use them
So everyone is aware to be more careful around the hot oils and surfaces
Tasks that require PPE to be worn (select all that apply)
Filtering hot oils
Skimming the vats
Grill steam/close
Lot checks
All of the above
What order should you lay meat on the grills?
Front to Back, Left to Right
Back to Front, Right to left
Front to Back, Right to Left
Back to Front, Left to right
Whichever is quickest or easiest
How often should you scrape and squeegee the grill?
After every run of meat
Before and after peaks
Once every hour
When the manager asks
Rate the quality of training you received around the safety hazards in the kitchen
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