The stewarding profession requires an employee to be proficient at handling cleaning machines. Generally, a good knowledge of the operations manual should guide the employee so that he or she can avoid injuries and damaging the equipment.
This is where proper training comes in handy. This is where the chief steward and the team management have to step in at the very beginning to make sure the employee is properly instructed. The primary concern of good training is also to prevent injuries to the operator, but it must be said that the integrity of the machine is a close consideration.
With that said here are the ways you can prevent injuries when operating equipment.
1. Know how to operate equipment.
Saying this is almost completely redundant, but this rule should always be reiterated by the chief steward and the team management. Knowledge of the operations manual of the machine is really essential before anyone can have the right to operate it.
2. Pay attention when using sharp equipment. Never touch edges of sharp blades.
If you are handling sharp equipment make sure that you have it turned off before handling the edges. Always have presence of mind when handling any machine. Be wary of cuts and electrocution. Use safety gloves when handling any machine.
3. Use guards when provided on equipment.
Sometimes machines like the dishwashers have guards or gloves included with them. You should use these protective devices. You should also replace worn out protective gear to avoid injury.
4. Use tampers to push food into equipment.
Garbage disposal equipment can be dangerous. If the machine has tampers included, you should use it to push garbage in the equipment. The same goes for food processing machines.
5. Turn equipment off before adjusting.
Again, any machine with sharp edges should be turned off before adjusting. This also applies to avoid electrocution.
6. No loose sleeves, ties, or dangling jewelry when operating the equipment
Anything loose or dangling can get caught inside of the machine. This is one of the most common mistakes of novices. As a professional service worker, remember that you are not allowed to wear jewelry, anyway.
7. Carry dishes and glassware carefully.
Obviously when dishes or glassware slips your grip, all sorts of debris and fragments will explode on the floor. Handle anything like glassware carefully to avoid cuts from shards.
8. Sweep up broken glass; do not use your hands.
Another obvious piece of advice that is not followed to the letter. Sometimes stewards who are lazy would rather pick up broken glass to save time. This is a big mistake; you will surely injure yourself, especially if you are in a rush.
9. Use special container to dispose of broken glass, dishes, and other sharp objects.
Most of the time, plastic bags are always present. This does not mean that you are allowed to use this to contain broken glass. Use the proper container, not some piece of plastic that is just lying around conveniently. Take the extra step and extra precaution for safety.
10. Remove can lids entirely from cans, then dispose of them.
Can lids are dangerous and can cause more than minor cuts. This kind of trash should be disposed of properly or recycled.
Follow these ten tips to the letter and you will be safe from cuts in your workplace. Cuts can be detrimental to the work flow of the kitchen because it can infect and contaminate the food that you handle. Avoiding cuts is not just about safety, it is also about the efficiency of the kitchen
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