Hazards

Top 10 Hazards in a commercial kitchen

Whether you are a business owner, chef or kitchen assistant, it is important to understand the risks and hazards associated with commercial kitchens.

Hazards exist in all workplaces and commercial facilities – in every industry. In fact, workplace injuries are far more common than one might think, especially in the kitchen.

Common injuries include fractures, open wounds, burns and cuts; with young, usually inexperienced staff being most at risk.

Workplace safety is essential and the key to avoiding injuries and mitigating risks is understanding the hazards that are at play.

Here are our top 10 hazards in a commercial kitchen:

Food Hazards

Fundamentally, food hazards are perhaps that the biggest risk associated with commercial kitchens, as the spread of bacteria and viruses can lead to a deadly chain reaction of sick staff and customers.

From improperly stored food to the dangers of bacteria, employees need to be educated on the correct practices and processes when dealing with food items.

Knives

In terms of the equipment used, knives are the most dangerous, with injury to the hands and fingers being the most common commercial kitchen accidents.

The main hazards usually come from improper use, using the wrong knives or dull blades.

With knives, it is critical to keep them maintained and sharp, and stored safely. Employees should avoid conversation when using sharp equipment, and should always hold blades downwards when carrying and moving them.

Ensure all staff are trained to use knives correctly to reduce cuts and slices.

Machinery

Much like knives, commercial kitchen machinery and equipment comes with a high risk of cutting, slicing and sawing.

Mitigating the risk follows the same principles.

Firstly, all machinery needs to be maintained. Secondly, all staff need to be trained on the correct practices.

Burns

Boiling water, scolding oils, scorching flames, hot pots and pans; burn hazards are prevalent throughout commercial kitchens.

Further hazards can come from flames, electricity, chemicals, and as any kitchen staff may be aware, steam.

Injuries can vary from third-degree to first degree burns, with third-degree burns being the most serious. 

Again, the key to mitigating risks is understanding. Diminish and reduce the risk of injuries with the necessary equipment and training, and avoid hazards by fire safety plans.

Fire Hazards

Slightly different to burn dangers, fire hazards relate to the risk of a fire starting in the kitchen.

Fires can be deadly to both employees and customers, and are highly damaging to businesses, premises and the contents inside.

Primary sources of fire hazards come from: flames, gas, electrical issues, grills, hot plates, ovens, fryers and heaters. With faulty equipment and thermostats, inadequate training, and mismanagement being leading causes of accidents.

As with burn hazards, staff must be fully trained, and efficient fire safety strategies are put in place.

Electric Shock

It may or may not come as a surprise that electric shocks are a real hazard in a commercial kitchen.

This is due to the number of electrical equipment in use at any given time, paired with the common risk of slips and wet surfaces.

Risks include plugging in equipment with wet hands, faulty wiring, and defectives appliances.

Employees must report any issues to management or health & safety officers.

Chemicals

Working with potentially dangerous substances is a daily part of kitchen work-life.

There are many chemicals that can cause injury or harm, from food poisoning to cleaning materials.

Make sure employees know of all the different types of chemicals, and ensure all bottles are marked correctly and properly stored.

Gloves are also extremely important in this regard.

Slips and Trips

It is easy to fall in a commercial kitchen, especially when encountering slippery floors.

Common causes of slips and trips include: wet floors, uneven surfaces, lack of concentration, crowded work areas, obstructions and steps.

The best way to avoid fall hazards is to report and monitor any potential risks, clean spills immediately, use cautionary signage, keep walkways clear and installing non-slip floor coverings. Overcrowding

Overcrowded workspace risks are high in kitchens, and by this, we don’t just mean too many employees in one place.

Overcrowding can come from the congestion of stationary objects, such as equipment and fixtures, and can lead to impact injures, as well as slips and trips.

Lifting Injuries

From carrying heavy stock and handling food orders, to completing deliveries and moving crates, lifting injuries are a serious risk in kitchen environments.

Accidents are usually caused by overextension, overexertion or repetitive incorrect action – with the most common injury being muscle strain.

Ensure employees know how to correctly lift and keep good posture, and make them aware of the risks.

In Conclusion

There are many hazards present in commercial kitchens.

The most powerful way to combat risks and issues is education.

Ensure all staff are trained and aware of the risks, and furthermore, make sure all equipment is maintained to a high standard.

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We launch new bar and janitorial products

We’re excited to announce that we’ve expanded our offering by launching a new range of bar and janitorial products.

We have launched the range under the same branding and name of HB Catering. We are now offering a wider range of products, including disposable janitorial/catering hygiene supplies, such as washing-up liquids, detergents, catering de-scalers, cleaning chemicals, degreasers, bar supplies and more.

COVID-19 has been a catalyst for change and the hospitality/catering industry has been majorly impacted. There is now a need to deep clean all equipment and facilities to help stop the spread of the virus.

By offering this new service, we aim to help businesses meet the challenges of the COVID-19 pandemic and meet the rising demand for hygiene supplies. It also moves us towards becoming a one-stop-shop for our clients, serving all of their catering equipment and supply needs.

As many businesses also pivot their own offering to cope with the challenges of COVID-19, this flexible service will help many react quickly. Our clients will be able to order bar and janitorial products through the same channels they already use at HB Catering. The full range of products will be available on our website.

Kyle James, our Compliance Manager, said:

“The COVID-19 pandemic has had a detrimental effect on many businesses, especially within the hospitality and catering industries. Luckily, things seem to be picking up again as companies across the country adapt to the current changes.

“By launching this new business offering, we hope we can meet the rising demand for bar, janitorial and hygiene supplies, and help businesses evolve to meet the challenges of today.”

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Proud to launch a new equipment hire offering

We are delighted to unveil some important changes in our offering in response to client demand in light of challenging trading conditions. We are rolling out a new equipment hire offering to complement our existing services.

We are responding to short-term demand from clients who are grappling with the challenges posed by COVID-19, including lockdowns and social distancing measures, as well as longer-term trends around the launch of more temporary and flexible catering solutions.

The hospitality industry has endured a torrid 12-months thanks to multiple lockdowns, which have closed many businesses for long periods of time and limited capacity when open. As such, many businesses are now looking to hire the equipment they need in the short term while they get back on their feet, and more certainty emerges about the sector’s future trading parameters.

In addition to this, long-term social distancing guidelines could force many businesses to realign catering operations to offer customers service outside in gardens, marquees and other locations – all of which may require new equipment but only for the short term.

Meanwhile, even before the COVID-19 pandemic, the industry was already seeing a trend for more seasonal pop-up catering solutions. Offering a hire service also caters to this market of seasonal entrepreneurs.

The new department will be led by Kyle James, our compliance and installation manager. We also anticipate creating two new jobs based on the service.

Kyle said:

“The past 12 months have created unprecedented challenges for the hospitality industry and like every business, we have had to remain nimble and alert to those changes as we look to help our clients through these tough times. These challenges have also created new types of demand that were not there before and we are reacting to those as well by launching this new offering.

“We have responded to the needs of our clients in launching this new service. At times like these when many businesses are strapped for cash and also looking to react to new conditions imposed on them around social distancing, a flexible solution to hire such as the one we are offering will be invaluable. We are already seeing many new inquiries and we look forward to helping our clients adapt and hopefully thrive again this year.”

Jacquie Jenkins, our managing director, added:

“Although the hospitality sector has experienced a difficult 12 months of trading, preceded by an unease for some two years due to Brexit, I firmly believe that, while challenges remain, there are some exciting times ahead.

“The hospitality industry is adapting to change faster than any other industry in the present circumstances. Business models are evolving fast with more outdoor trading, pop up bars and takeaway facilities, which will require temporary solutions for equipment. Our new service gives clients the opportunity to ‘Give it a go’ and to see how it works without the financial outlay of buying equipment upfront.

“It is our mission here at HB Catering and Refrigeration, to make sure our clients both old and new are supported throughout the reopening process and into the future. We are confident and excited to be part of that regeneration process of bringing customers’ plans and expectations to fruition with workable solutions either temporary or permanent.”

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Supporting and investing in young talent

Here at HB Catering and Refrigeration we value our staff and invest in them whenever possible. As such, we are delighted for our employee who has completed an important qualification, which represents an important milestone in his career.

Kyle Chapman has completed his NVQ level 3 in Gas Installation as well as securing his registration with Gas Safe. Kyle has worked with us now for some five years having joined at the age of 17 as an apprentice. We are delighted for him and look forward to watching him develop his skills and career further.

The qualification ensures Kyle has the knowledge and skills to work with both basic and complex gas system, able to conduct reactive maintenance and regular safety checks and maintenance.

Jacquie Jenkins, our managing director, said: “Kyle has been a loyal and hardworking employee for five years and we have supported him on his journey to continue his education and acquire these skills. We are absolutely delighted for him.”

Kyle said: “I have achieved something I once never thought possible and I would like to thank HB Catering and Refrigeration for their support over the years and their encouragement around pushing me to completed this qualification.”

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Apprentice of the Year

Cameron Clarke becomes CEDA’s first Apprentice of the Year in the Technical Awards following an impressive rise in his knowledge from nothing to achieving CCCN1 and Comcats in his first year with HB Catering and Refrigeration. At his own expense Cameron has undertaken a plumbing course which means he can go out with the install team to gain more hands on experience.

 

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Technical Rising Star

The CEDA Technical Rising Star award recognises someone who has been in their current job for less than 5 years and who has made a significant difference to the service provided to a member’s clients. Our Install Engineer Matthew Bridges scoped the award after being shortlisted down to two candidates by the Judges.

 

The ceda Technical Awards

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