2100 Safety Brown Belt

Food Safety 2100 – Brown Belt – Commis

Candidates advancing to this level deepen their knowledge and application of advanced food safety, focusing on specific stations or sections.

Understanding the importance of maintaining a safe kitchen environment. This includes identifying potential hazards and implementing safety protocols to prevent accidents and injuries.

2102 Personal Protective Equipment (PPE)

Use appropriate PPE, such as cut-resistant gloves when handling sharp objects, non-slip shoes for wet floors, and protective aprons. Ensuring that all staff are equipped with and correctly use PPE to minimize the risk of injury.

2103 Prevent Slips, Trips, and Falls

Clean spills immediately to prevent slippery floors. Implementing protocols to keep walkways clear of obstacles and ensuring that the kitchen floor is always dry and free from debris.

2104 Fire Safety

Regularly check and maintain fire extinguishers, fire blankets, and other fire suppression equipment. Training staff on the proper use of fire safety equipment and conducting regular fire drills to ensure preparedness.

2105 Knife Safety

Keep knives sharp, as a dull knife is more dangerous since it requires more force to cut, increasing the risk of slipping. Store knives properly in a knife block or magnetized strip and carry them with the blade pointing down. Training staff on proper knife handling and maintenance techniques.

2106 Handling Hot Items

Always use oven mitts or potholders when handling hot pans, pots, or oven trays. Ensuring that all staff are aware of the risks associated with handling hot items and are trained in the correct use of protective gear.

2107 Proper Use and Maintenance of Equipment

Using kitchen equipment correctly and maintaining it properly is crucial for safety and efficiency. Well-maintained equipment reduces the risk of accidents and ensures smooth operations.

2108 Chemical Safety in the Kitchen

Cleaning chemicals must be stored away from food preparation areas and clearly labeled to prevent contamination and misuse.

2109 Ergonomics and Lifting in the Kitchen

Proper bending and reaching and using anti-fatigue mats can help reduce physical strain on your body.

2110 First Aid in the Kitchen

A well-stocked first aid kit should be accessible to all staff, and training in basic first aid is essential. Additionally, developing and regularly reviewing emergency evacuation procedures ensures preparedness for any crisis.