Kitchen Safety Features: Must-Have Safety Provisions for Every Commercial Building
Commercial kitchens are notoriously dangerous workplaces. They’re hot, cramped, and chaotic, always leading to accidents such as burns or falls. But there are simple safety features that can help prevent these injuries. So, employers need to think about them when designing their kitchen layouts.
This blog post will cover safety features for commercial kitchens that every building should have.
Anyone who works in a commercial kitchen should be aware of the dangers of boiling water and hot oil. These hazards may seem like common sense, but accidents still happen regularly enough to keep safety experts busy.
Even restaurants with all the necessary equipment can benefit from installing additional safeguards to ensure employees are safe if they do slip up. One example is a simple water-temperature regulator.
A water-temperature regulator and thermostat, are designed to automatically shut off power when they sense unsafe temperatures to avoid kitchen fires. These types of regulators can be installed without extensive rewiring or costly modifications.
Cooking hoods are also an essential safety feature in any commercial kitchen. Depending on the size of your kitchen and how much you cook, two types will work for you:
- A countertop cooking hood is a good solution if you need to ventilate an area smaller than 800 square feet. They can be installed quickly, even in non-permitted areas. The downside is that they don’t work as well in larger kitchens.
- A recirculating cooking hood is more powerful. It will have a more significant impact on your kitchen’s air quality if you need to ventilate an area between 800 square feet and 15,000 square feet. The downside is that they’re expensive to install or replace, so it may be worth paying a professional to do install and maintain such as Restaurant Hood Cleaning.
The ideal cooking hood can meet your specific needs, whether you run a full-service restaurant or are just looking for quick ventilation in an area of 800 square feet.
Keep Electrical Switches and Plugs Away from Water Sources
The kitchen is often the most high-traffic area in a commercial site, and as such, it needs carefully designing to account for its safety needs. For example, electrical switches and plugs must get placed out of immediate reach from water sources and sinks used with food preparation.
It’s also important to keep cooking appliances away from sink areas to minimize the risk of accidents. To ensure that all commercial kitchen employees are aware of the safety measures, it is vital to have safety signage placed in the wet areas near sinks and dishwashing stations.
In addition, it would help if you also used safety signs outside of kitchens to remind staff not to enter an area without being adequately trained or wearing a uniform. It’s critical to provide proper training for all kitchen staff, especially when it comes to safety. The training should cover basic kitchen safety precautions. Such include protective equipment and what procedures to follow to ensure that kitchens are safe for everyone working there.
Slip-resistant flooring is the first item on any list of kitchen safety features. Just like it sounds, these floors offer a non-slippery surface for chefs and guests alike by providing traction with their textured surfaces.
This type of floor cover provides excellent grip in wet areas but can also be slippery if not appropriately maintained so watch out for those spills! Slip-resistant flooring can be created with a variety of materials, including sheet vinyl or plastic mats.
A more durable option is rubber tile matting which offers even more excellent traction in wet areas and has the longevity to last longer than cheaper options. Rubber also provides sound dampening qualities that provide an auditory break from the hustle and bustle of the kitchen.
Provide Safe Storage Space for the Fire Extinguisher
The fire extinguisher is one of the most critical safety provisions for every commercial building. The kitchen should have at least two on-site, with a total capacity of ten minutes or less per person in the room to be protected by an automatic sprinkler system that covers all parts of the floor and items stored within it. Fire extinguishers must be where they will be most accessible and operate quickly when needed.
In conclusion, safety is the most critical part of any kitchen. From preventing fires to keeping employees safe from injury or damage caused by spills and falls–, it’s all about safety! Having a few key provisions can be enough to help keep your commercial building free of danger! Needless to say that when it comes down to deciding between two options, it’s always better to choose the one that is safer for everyone.