Workstation safety - knife skills
Setting up a workstation:
1. Clean work surface
Before beginning food
preparation tasks and
between tasks, make
sure that your working
tables are clean and
sanitised.
How to clean the
stainless steel work
surfaces and shelving:
Remove any items from
the working surface so
that the working surface
is cleared for you to
clean.
2. Cutting boards
Never cut directly onto a
metal, tiled or marble
surface, as this will dull
the blade and damage
the knife.
Use a plastic cutting
board to set up your
station (Wooden cutting
boards should not be
used because wood is
porous and harbors
bacteria. It also absorbs
food flavors and odors.
.It has become common
practice to use plastic
boards of different colors
for different foods (for
example, white for dairy
products and green for
fruit and vegetables).
The 10 golden rules of knife
safety
1. Knives on the table must be
placed flat so the blade is not
exposed upwards. Do not
allow knives to project over
the edge of the table.
2. Never try to grab a falling
knife. Step back and let it fall
to the floor.
3. Never pass a knife from
person to person. Place it
down and allow the other
person to pick it up.
4. When carrying a knife, the
point must be held
downwards, with the blade
facing backwards
5. Pay attention when using a
knife. Focus on what you are
doing and don't be distracted.
6. Do not misuse your knives.
Use the correct knife for the
correct purpose- and always
cut away from your body.
7. Always keep your knives
sharp
8. Never leave knives lying in the
sink.
9. Wipe the knife with blade
away from your hand.
10. Keep the handle of your knife
clean when in use.
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