Smart Kitchen Planning

Smart Kitchen Planning

Whilst a professional kitchen can look stylish with state of the art appliances, if it is badly planned for kitchen safety, its ergonomics are poor and risks are unnecessarily escalated by high shelves or slippery floors, the environment won’t aid staff during a busy service or retail day.

Risks are around every corner, manage them effectively

Protruding handles, cabling, sockets and appliances within spray distance of water, knives point and blade outwards, cleaning products in the food preparation area and lengthy journeys from say, cooker to sink, meat fridge to work surface or utensils to washing up area, pose dangers of cross contamination, spillage and slips, scalds, burns, cuts, trips, falls; largely preventable instances.

Some businesses have been known to forget an obvious essential like a fire extinguisher in their kitchen or a first aid kit. Don’t let that happen in your kitchen.

Causes of accidents can be as simple as carrying cleavers or knives point or blade outwards, falling from height because a step ladder isn’t being stabilised or tripping over uneven flooring and “landing” in boiling water, fat or chemicals.

The HSE’s website has some eye watering statistics about accidents in professional kitchens which prove that kitchen safety is as much about logistics as it is knowledge and application.

“For both major and over-3-day absence injuries combined, slips and trips comprise nearly 25% of food and drink industry injuries reported to HSE. This represents around 1,300 injuries per year, of which approximately 80% are slips and 20% trips.”

HACCP plans for high level operations and kitchen safety

HACCP is EU and UK legislation compliant.

HACCP development and an HACCP plan to work with every day are strong preventative measures. The system isn’t just about food safety but about designs, layouts and equipment.

For example, maintenance checks for electrical appliances can be managed via HACCP as can cleaning regimes, food safety training, legislation changes, accident management and records.

Supervisors and management can take HACCP food safety courses at level 3, AS/A level equivalent, which inform about their roles and responsibilities.

General staff members require level 2, GCSE A*-C equivalent, and everyone from owner to trainee should participate in food safety training, understand their obligations, follow HACCP plans, adopt best practices and initiate any controls identified through HACCP development and roll out in the workplace.

Your unique HACCP plan and HACCP development can be facilitated efficiently and cost effectively with training and assistance from specialist firms like Food Alert.

HACCP food safety training level 2 content:

  • The components of HACCP food safety management systems.
  • Risk awareness.
  • HACCP’s purpose and benefits.
  • How to use HACCP.
  • HACCP’s seven principles.
  • Establishing HACCP food safety management systems.
  • Identifying HACCP procedures.
  • Hazard recognition.
  • Critical control points.
  • Corrective actions at all levels of employment.
  • Food hygiene – assessing critical control areas.
  • Contamination and its sources.
  • Controls to prevent contamination.
  • How to reduce/eliminate risks using HACCP.
  • How HACCP reduces risks.
  • Workplace safety.
  • Staff competency.

Please take the initiative and make your workplace fluid, practical, law abiding and safe for everyone in your care.

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