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Control Measure for Commercial Kitchen Equipment
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Posted By D Whitelegg
I wonder if anyone out there has details on the controls that can/should be in place for equipment used in commercial kitchens. I've been asked to review Risk Assessments for the use of this equipment and some of it quite straightforward so no problem. However, they are using things such as stick blenders and Bratt Pans and appear to have very few controls also blenders etc that have guards but no interlocks so they could be used without the guards in place. I'm more familair with heavy machinery and for these the case is clear but I'm not sure if it's the same with kitchen equipment?
Thanks
David
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Posted By Ron Hunter
This is one area where the HSE have published a wealth of guidance .Some of it's free from the HSE site (check under 'catering').See HSE Books for the priced pubs.
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Posted By Ali
Before you rush to the shops the HSE have produced free leaflets on Catering safety - HSE series. Check with HSE Books or your local inspector.
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Rank: Guest
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Posted By D Whitelegg
Thanks for pointing me to the HSE website, it's amzing how often I don't think of going there first. Some useful info but if anyone out there has specific info on the controls that should be in place for stick belenders and bratt pans it would really be appreciated. The HSE website doesn't seem to go into that sort of detail.
Thanks again
David
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Control Measure for Commercial Kitchen Equipment
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