Safety Rules for Gas and Electrical Equipments

What are the safety rules while working with Gas and gas equipment?

• Know the location of the gas shutoff valve on the piece of equipment you’re working on.

• Gas valves can jam easily, so turn it off before starting repairs.

• Always know where the emergency gas shutoff is to the entire kitchen, and how to turn it off and on.

• If you smell gas, turn the equipment off, wait for the gas to dissipate, then look and listen for the site of the leak.

• If you opened up a gas line in any way, always check for leaks.

• Use a soap solution to check for leaks, never a flame.

• Fix all gas leaks promptly, however small.

• Always cap unused gas lines. Don’t just turn them off.

• When changing gas controls, always check to make sure the control is for the type of gas that you are using (natural or LP).

• Some controls are interchangeable, but others are specific to one type.

• Light pilots with a tightly rolled piece of paper at least 12 inches long as this gives you some protection if the gas pops.

• If the pilot light blows out, wait four to five minutes for any gas to dissipate before you try to light the pilot again.

• What are the safety rules while working with Electricity and Electrical Equipment?  

  • After the circuit breaker is turned off, always test the equipment with a voltmeter to make sure you turned off the correct breaker and there aren’t other circuit breakers that need to be turned off.

  • Always check the voltmeter to make sure it works by testing it in a live outlet that you know works.

  • When doing a “jump” test: Turn off the power, place the jumpers across the switch to be jumped, turn the power back on to observe the results, turn the power off, and remove the jumper.

  • Never leave a switch jumped longer than the few seconds it takes to see the results of the test.

  • Never work on electrical equipment if the floor is wet.

  • If you must leave a piece of malfunctioning equipment, take precautions to ensure no one else will try to use it.

  • Leave a big note taped to the front explaining the situation (e.g., “Out of Order, Will be back with parts this evening”).

  • When a piece of equipment is “temporarily” fixed, never let anyone use it until you are certain it is safe.

  • Never call a job “done” until you have thoroughly tested it and are 100% sure it is safe and fully operational.

  • Always know where you can turn off the power quickly in case of a problem, whether it’s at the plug or circuit breaker.

• When you’ve turned off a circuit breaker to work on a piece of equipment, always put a piece of tape across it so someone else doesn’t accidentally turn it on.
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Hygiene Rules for Kitchen and Food Production Staff

1.  Kitchen staff and Chefs should wear clean uniforms, aprons and hats when handling food.

2. Uniforms and hats must not be worn outside the premises as this might cause contamination.

3. Kitchen staff must always wear the issued closed shoes and socks and at any case, no slippers or bare feet are allowed while working in the kitchen.

4. Kitchen staff must be showered and shaved daily when reporting to work.

5. Chef's hair must be clean and short and for females, if hair too long to shoulder, it must be tied back off the face.

Nails are to be clean and short to avoid any food contamination.

1. Staff must not wear watches or jewellery, except for a plain wedding ring and small earrings. 

2. Staff must not wear strong perfume or aftershave while working in the kitchen.

3. No food and drink consumption in the food preparation areas should be allowed.

4. Smoking in the kitchen or preparation area is strictly prohibited. 

5. Hands must be washed thoroughly with soap and water and dried with a paper towel.

6. Avoid touching food with your bare hands when preparing or serving it. 

7. Always wear plastic gloves or use clean serving utensils when handling foods.

8. Do not lick your fingers while handling or tasting food use a spoon instead.

9. Do not blow your nose, cough or sneeze over food.

10. If any kitchen staff is suffering from vomiting, diarrhoea or other stomach upsets, skin complaints or cuts inform your supervisor immediately.

11. Cuts and abrasions must be covered by an easily detectable waterproof medical strip e.g. bright yellow colour. 

12. Any raw food like chicken, meat, pork etc. must never come into contact with cooked / ready to eat food.

13. Chefs should never use raw eggs in cooked preparations.

14. Never use the same equipment or working surfaces for raw and cooked ready to eat foods without thoroughly cleaning and disinfecting them first.

15. Use cutting boards according to their colour code; Green Cutting Board = Vegetables Only, Red Cutting Board = Meat Only, Yellow Cutting Board = Chicken Only, White Cutting Board = Fish Only.

16. Always put food into appropriate clean containers and cover them.

17. Never place or store any food containers on the floor.

18. Thoroughly wash all fruits and vegetables before using them.

19. Never reuse any of the food coming back from the guest.

20. Never mix old food with new.

21. Reheat cooked food preparations in small portions and at least at 75°C. 

22. Hot food must be kept at above 60ºC during display or the holding area.

23. Always use a clean, calibrated and sanitized probe thermometer to measure temperatures.

24. Cooked food preparations must be chilled rapidly under cold running water or by spreading on a clean tray to avoid bacteria.

25. Label raw and cooked food preparations before putting them into the fridge or freezer.

26. Never freeze defrosted food again as it might cause contamination and bacteria buildup.

27. Regularly monitor the temperature of fridges (0°-5°) and freezers (-18°) at least once a day.

28. Always use the FIFO [First in - First out] method in fridges, freezers and storerooms.

29. Ensure proper labelling procedure are followed to adhere to the FIFO method.

30. The Executive chef should monitor the daily and monthly cleaning schedule report.

31. Always handle cleaning chemicals with care and store all chemicals away from food.

32. Remove garbage frequently but in any case after the night shift.

33. The kitchen stewarding area should be kept clean and tidy at all times.

for more information, watch this video : HACCP Introduction 

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Classification of Sauces or Types of Sauces

Béchamel Sauce or White Sauce:

Béchamel sauce, or white sauce, was a sauce most often served to the rich or to royalty. Made out of a roux of flour, boiled milk and butter, the creamy-white sauce added a smooth touch to white meats such as chicken, vegetables and eggs. In the years before refrigeration, milk products were rarely used in the recipes of the average French housewife.

Espagnole Sauce or Brown Sauce:

This sauce starts with a dark brown roux, veal stock, beef, bones, vegetables and seasonings. It is heated, skimmed and reduced. After the initial reduction, tomato sauce is added, and the sauce is further reduced. The entire process is time-consuming, taking hours (if not days) until the sauce is ready. The flavour of Espagnole sauce is concentrated and intense, so it is rarely served directly on food.

Veloute Sauce or Blond Sauce:

Thickening a white stock with an appropriate amount of pale roux, then stirring it until it is completely cooked out makes this ivory coloured, lustrous sauce. It should be smooth and thick enough to nappe.

Tomato Sauce:

There are several approaches to making a tomato sauce. It should have a deep, rich, tomato flavour, with no trace of acidity and bitterness. There should be only hints of supporting flavours from stocks, aromatics and pork fats when used.

Tomato sauce is coarser than any other of the grand sauces because of the degree of texture that remains even after cooking and at times pureeing the tomatoes.

Demi-Glace Sauce:

This is a highly flavoured glossy sauce. It literally translates, as “half glace”, a demi-glace of excellent quality will have several characteristics. It should have a full, rich flavour. The aromatics should not be overpowering; it should have a deep brown colour, be translucent and glossy when correctly reduced. It should be of nappe consistency.

Mayonnaise:

A simple mayonnaise is a foundation for a number of sauces. Mayonnaise is very easy to make if one follows a few rules. First, have all the ingredients at room temperature before beginning. Add the oil very slowly, drop by drop, at the beginning until the sauce begins to emulsify; then add the remainder in a steady stream without risk of breaking the mayonnaise. If the sauce does separate, whisk in teaspoon mustard in a warm, dry bowl until creamy (mustard helps to emulsify the sauce). Then gradually whisk in the remaining mayonnaise.

Hollandaise Sauce:

Hollandaise sauce is a rich sauce featuring egg yolks and butter. While France made its own butter for many years, they imported butter from Holland during World War I. During this time, the sauce formerly known as “sauce Isigny” became known as Hollandaise sauce. When butter production resumed in France, the name remained the same. Making Hollandaise sauce requires practice to get it right. Care must be taken so the butter doesn’t curdle.

Hot Butter Sauce:

White butter sauce - beurre blanc - A hot butter sauce based on vinegar. Vinegar is reduced with fish stock and shallots. Cold butter cut in small cubes is added and the mixture is whipped until smooth, the warm liquid and cold butter producing an emulsion. The sauce is served with fish dishes.

Cold Butter Sauce:

Example of Cold Butter Sauce is Beurre Blanc or French Butter Sauce; is made with butter, shallots, vinegar or white wine, and lemon juice. Spoon this silky, decadent sauce over fish or chicken, or try pooling it under pork chops.

Tomato Ketchup:

Tomato ketchup is a sauce but is used as a condiment. Although original recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients, the unmodified modern recipe refers to tomato-based ketchup.

Soya Sauce:

Soy sauce also spelt as soya sauce, is an East Asian liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

Worcester sauce:

Worcestershire or Worcester sauce is a fermented liquid condiment created in the city of Worcester in Worcestershire, England during the first half of the 19th century. The creators were the chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins.