Lesson

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Lesson 5 Food Service Equipment Safety
January 1999
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Objectives
Explain the reason for observing safety
precautions pertaining to
various pieces of food service equipment.
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References. a. Food Service Operations, NAVSUP
Pub 421, Chapter 3. b. Manual of Naval
Preventive Medicine, NAVMED Pub P-5010, Chapter
1. c. Food Service Practical Handbook,
P4061.4. d. Enlisted Dining Facility
Master-At-Arms Handbook, NAVSUP Pub 520.
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Safety (General).
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a. All food service personnel must be familiar
with the location of power sources for all food
service equipment. b. Unplug/disconnect
portable food service equipment, or turn the
power switch to "off" when hard-wired equipment
is not in use, or when cleaning. c. Inspect
the plug and cord on equipment prior to use.
1) Report defects immediately to the Watch
Captain.
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d. Safety is normally nothing more than common
sense. e. NEVER use water for cleaning ovens
or griddles. Use an oven cleaner (available in
the Navy stock system) for ovens, and a pumice
stone and small amounts of salt and salad oil (or
commercially procured griddle screen) to clean
griddles. Always remember that cleaning of ovens
and griddles shall be accomplished only after
being turned "off" and allowed to cool.
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f. Calibration of equipment. 1) Keep
equipment temperature within specific ranges,
/-10 degrees F. 2) Use oven/deep fat fryer
thermometers on a continual basis. 3) Use a
pyrometer periodically to ensure food service
equipment is properly adjusted.
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Griddle
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1) Turn power "off" at power panel (master
switch), and hang safety tag in accordance
with command safety procedures. a) Turning
the local switch "off" at the griddle does not
secure all the power. b) Tagging prevents
someone from inadvertently turning the power
switch "on".
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2)"NEVER" use water on griddle surfaces. a)
May produce an electric shock (440 volt). b)
May warp/crack the griddle surface. 3) Allow
the griddle surface to cool before cleaning to
prevent burns.
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Deep fat fryer.
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1) "NEVER" leave unattended when in use. 2)
Ensure fat is kept at proper levels. a) May
expose the cooking temperature
thermostat/heating coils. b) May expose the
safety thermostat cutoff switch.
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c) Melt shortening in a steam -jacketed
kettle before placing in the deep fat fryer -
NEVER melt solid shortening on the griddle or
in the oven. d) NEVER fill with fat more
than 2" from the top. e) Do not turn on the
fryer if empty. f) Do not use salad oil.
1. Low flash point.
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3) NEVER use above 400 degrees F. a) May
produce a fire hazard (flash point). 4) Use
underway with discretion. a) If the seas are
rough, don't use the fryer. 5) Keep foods
free from moisture prior to frying .
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a) Moisture causes spattering. 1. May
cause personal injury (burns). b) Moisture
causes boil-over. 6) Ensure all personnel are
trained in the location of the remote cutoff
and master cutoff switches.
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Ovens.
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1) Do not use water to clean the inside of the
oven. a) May produce an electric shock
(440 volts). b) May warp/crack the oven
plates. 2) When cleaning, use salt as an aid
in crystallizing heavy spills.
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Food Mixer.
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1) Do not add ingredients while the machine is
in operation. a) "Stop" the machine to add
ingredients. 2) Do not scrape the sides of
the bowl when the machine is in operation. a)
"Stop" the machine, then scrape with a long
handled spatula.
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3) Ensure that attachments are firmly
installed. 4) "Stop" the machine before
shifting speeds. a) May cause damage to the
machine. 5) Do not fill the mixing bowl more
than 3/4 full.
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Meat Slicer.
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1) Keep fingers and foreign objects away from
slicer blades. 2) Never use with the slicer
cover removed. 3) Turn the thickness gage to
zero (0) when not in use. 4) Always clean
from the center toward the edge of the blade.
5) Always reassemble after cleaning.
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Meat Tenderizer.
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1) Do not force frozen or partially frozen meats
through the tenderizer. 2) Cut pieces to
size. 3) Do not operate with the protective
cover removed.
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Food Chopper / Shredder.
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1) Do not feed food into the machine by
hand. a) Use the plunger provided with the
machine. 2) Use caution when
assembling/disassembling the machine. a) The
sharp blades may cause injury.
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Toaster, Bread.
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1) If the unit jams or bread becomes stuck
a) De-energize/disconnect the power. b) Then
clear the unit. 2) "Never" insert
hands or utensils (knife, fork, etc.) into the
toaster before securing. a) May cause
electric shock (110 volts). b) May cause
personal injury (burns).
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Kettles, Steam -Jacketed.
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1) Do not turn the steam "on" if the kettles are
empty. 2) After filling, lift the steam
relief valve periodically to
relieve the jacket of air, water, or excessive
pressure. a) Prevents rupturing the jacket
(in case of a defective steam relieve valve,
which is preset to release at 45 psi.) b)
Causes the kettle to operate more efficiently.
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3) On electric steam kettles, periodically
ensure that water levels in the sight glass are
kept within acceptable levels.
a) Low water could damage the electric
heating coils. b) The unit does not
operate at full efficiency if water levels are
low.
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4) Do not hit or tap the kettle. a) May
puncture the steam jacket. 1. May produce
personal injury (burns). 2. Places the
equipment out of commission.
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SUMMARY
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1. Review main points. 2. Safety is nothing
more than practicing good common sense. 3.
Equipment safety is an all-hands evolution.
Good safety practices start with the
individual, and also reduces wear and tear on
food service equipment.
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