2015 KITCHEN MANAGEMENT

1. Kitchen Safety
and Risk
Management
(Theory)
Topic 10
Laura Law, Perak College of Technology

2. Kitchen Cleanliness
Topic 10 Kitchen Safety and Risk Management
(Theory)
DHK 2553 Kitchen Management
Laura Law, Perak College of Technology

3.  Always be of constant concern to both
management and employees
 Maintain food safety requirements
 Use maintenance company cleaning and
washing floor
 Employees aware their cleanup are critical as
any of their other responsibilities
 Each employee responsible for own area
Laura Law, Perak College of Technology
Kitchen Cleanliness

4. Laura Law, Perak College of Technology
Kitchen Cleanliness

5. Kitchen Controls
Topic 10 Kitchen Safety and Risk Management
(Theory)
DHK 2553 Kitchen Management
Laura Law, Perak College of Technology

6.  Key to controlling food cost is reconciliation
(the action of making financial accounts
consistent)
 Every step or action taken is checked and
reconciled with another person
 Management: Daily involvement and
communication is needed in order to succeed
 Employees must follow all procedures
precisely
 Any control initiated is only as good as the
manager who follows up and enforces it
Laura Law, Perak College of Technology
Kitchen Controls

7. Preparation Form
1. Beginning Amount:
i. Counting the number of items on hand.
ii. Food items left from the previous night.
iii. All items include: entrees, side orders, desserts, salad items.
iv. Reference guide throughout the day determine which items need to be
prepared
2. Minimum Amount Needed Form:
i. List the minimum amount needed for the day
ii. This forms sets the minimum amount need to have prepare for the
cooking staff
3. Beginning Amount – Minimum Amount Needed = Amounts needs to prepare
for particular item (A).
i. Base on A, can then compute the amount of food that must be either
ordered or removed from freeze to defrost
Laura Law, Perak College of Technology
Kitchen Controls

8. Preparation Form
4. Sign Out Sheet:
i. Must be entered in the “Amount Ordered or Defrosted” column on the
Preparation Form
ii. Kitchen Director will be able to compute a yield on all the items prepared
iii. Also calculate perpetual inventory
4. Amount Prepared:
i. As the day progresses, items will be prepared, dated, wrapped, rotated
and placed in the walk-in for use that night
4. Amount Prepared + Beginning Amount = Starting Total (B).
i. B, must be equal to or greater than the minimum amount needed
When all items are complete, the preparation sheet is placed in the manager’s
office
Laura Law, Perak College of Technology
Kitchen Controls

9. Laura Law, Perak College of Technology
Kitchen Controls

10. Minimum Amount Needed Form
Guide the preparation cook in
determining the amount of food that will
need to be prepared for each day
MAN must be large enough so that the
restaurant will not run out of any food
during the next shift
Too much prepared food will quickly
lose its freshness and may spoil
altogether Laura Law, Perak College of Technology
Kitchen Controls

11. Guest Tickets and the Cashier
 Guest tickets must be of the type that divided into two parts or
more
 The second section is carbon copy, given to the expediter, who
issue it to the cooks.
 The tickets have individual identification numbers printed in
sequence, also have a space for the waiteperson’s name
 3 types of special situation
i. Manager Food. All food that is issued free of charge to
managers, owners, and officers of the company
ii. Complimentary food. All food issued to a customer
compliments of the restaurant. This includes all food given
away as part of promotional campaign
iii. House food. All food that is not servable, such as spoiled,
burned, or incorrect orders
Laura Law, Perak College of Technology
Kitchen Controls

12. Kitchen Safety
Topic 10 Kitchen Safety and Risk Management
(Theory)
DHK 2553 Kitchen Management
Laura Law, Perak College of Technology

13.  The restaurant business has many potential
safety hazard
 Knives, hot ovens, fryers, slicers, grinders,
glass and wet or greasy floors are only some
of the hazards staff faces every day
 Many accidents can be prevented with good
training
1. Heat and Burns
2. Cuts
3. Electrical Shock
4. Strains
5. Slipping and Falling
6. Chocking
7. Exposure to hazardous chemicals
Laura Law, Perak College of Technology

14. Heat and Burns
 Get burned on grills, stoves, ovens, stoves, ovens, hot food and drinks, splatter,
slashes, and spills
 To prevent burns:-
i. Use thick, dry potholders and stir food with long-handles spoons
ii. Use hot water carefully. Wear insulated rubber gloves for hot rinse water.
Follow operating instruction, especially with steam equipment.
iii. Lift lids and equipment away from yourself
iv. Avoid splatters and splashes by not overfilling kettles. Do not let food boil
over.
v. Oil and water do not mix; ensure food is dry before frying
vi. Point pan handles away from walkaways, but within reach, to avoid
knocking over other pans
vii. Do not crowd hot pans. Remove cooked foods from cooking surfaces
viii. Let oil cool and use caution when cleaning fryers
ix. Wear insulated gloves or mitts when removing hot pans from the oven and
be certain no one is in your way
x. Do not wear clothes that drape and could catch on fire
Laura Law, Perak College of Technology
Kitchen Safety

15.  Tips for a burn-free kitchen
i. Mitts: Wear protective gloves or mitts when
handling hot pots or cooking with hot deep-frying
oil
ii. Footwear: Wear non-skid shoes to prevent
slipping on wet or greasy tile floors
iii. Nip small fires in the bud. Extinguish hot oil/grease
fires by sliding a lid over the top of the container
iv. Avoid reaching over or across hot surface and
burners. Use barriers, guards, or enclosures to
prevent contact with hot surfaces
v. Equipment instructions. Read and follow directions
for proper use of electrical appliances
vi. First aid:
vii. Keep fire extinguishers accessible and up-to-date
Laura Law, Perak College of Technology
Kitchen Safety

16. Cuts
 Knife is not the only potential problem
 Broken glass is a problem
 Opening boxes can be a hazard
 Other can be nails, staples, and edges of box
tops
Laura Law, Perak College of Technology
Kitchen Safety

17.  Take these precautions:
i. Use the proper tools to dispose of broken glass in a
separate garbage container
ii. Cut rills of kitchen wrap with the cutter
iii. Watch the edges when opening cans. Do not use a
knife to open cans or to pry items loose
iv. Use a pusher to feed food into a grinder
v. Unplug to feed food into a grinder
vi. Unplug slicers and grinders when removing food and
cleaning
vii. Utilize guards when operating grinders and slicers
viii. Replace equipment blades when clean.
Laura Law, Perak College of Technology
Kitchen Safety

18. Electrical Shock
 Ground electrical equipment
 Replace worn or frayed electrical cords
 Ensure employees can reach switches
without touching or leaning against metal
tables or counters
 Unplug equipment before cleaning
 Use electrical equipment with dry hands
 Know locations of electrical switches and
breakers for quick shutdown in an emergencyLaura Law, Perak College of Technology
Kitchen Safety

19. Strains
 Kitchen workers perform some of the same tasks
day-in and day-out, and restaurant floors are
usually tile or another hard surface.
 These conditions can often lead to strain or sprain
injuries.
 Whether it is from spending hours cutting tomatoes
by hand, no restaurant employee is immune to the
risks posed by overworking the same muscles
every day.
Laura Law, Perak College of Technology
Kitchen Safety

20. Potential Hazards
Standing for long periods of time. Continuously standing
in one position for long periods of time places strain on
the leg joints and muscles and can result in injury.
Hard floor surfaces. Standing on hard floor surfaces,
like concrete, can lead to chronic foot pain.
Over-reaching. Over-reaching while lifting or carrying
items can cause shoulder, back and neck injuries.
Repetitive tasks. Performing repetitive tasks, like
chopping vegetables, can result in forearm and wrist
injuries like carpal tunnel syndrome.
Lifting heavy objects. Lifting objects that are too heavy
for one person to handle can result in pulled back
muscles.
Laura Law, Perak College of Technology
Kitchen Safety

21. What Employees Can Do to Protect Themselves
Having good posture and knowing the limits of their strength are the best ways commercial
kitchen employees can reduce their risk of strain and sprain injuries. Here are tips to reduce the
chances of bodily harm while performing every day tasks in the restaurant:
1.Wear shoes with good cushioning, offer the best support and reduce strain on the feet
and legs.
2.Regularly shift standing positions. Do not stand in one position for extended periods of
time.
3.Organize your work environment. Keep frequently used items readily at hand to reduce
the amount of twisting, leaning and reaching required to access all necessary tools.
4.Lift with your legs. When lifting objects off the floor, bend at the knees and hips, keep
your back straight and head up.
5.Get help for heavy items.
6.Stock heavy items on lower shelves.
7.Use carts. Food service carts limit the amount of lifting and carrying required.
8.Keep stacks of plates or boxes below eye level.
9.Turn with your feet..
10.Sort items on the food tray. When carrying trays of food, balance the load by placing
heavier plates in the center. And utilize both your hand and forearm to stabilize and carry
the tray.
Laura Law, Perak College of Technology
Kitchen Safety

22. Slipping and Falling
 Grease and water on the dish room floor or a
mat with an upturned corner are just a few of
the slip and fall hazards that kitchen
employees face every day.
 But managers and employees alike can
minimize the risk through vigilance and proper
cleaning practices.
Laura Law, Perak College of Technology
Kitchen Safety

23. Potential Hazards
Slips and falls can result in injury that will result in lost work hours
and can negatively effect the restaurant’s safety reputation.
1.Cluttered and slippery floors from oil, water or food in the cooking
and dishwashing areas can cause falls.
2.Physical obstructions like improperly placed drain covers are
especially hazardous to kitchen workers.
3.Employees that put away new inventory are subject to fall hazards
because they cannot always see obstructions in their path. Weather
conditions can also play a role for employees taking items off of a
delivery truck.
4.Servers and bussers also face fall hazards when carrying trays or
stacks of plates around blind corners or through single entry doors
to the kitchen.
Laura Law, Perak College of Technology
Kitchen Safety

24. Laura Law, Perak College of Technology

25. Laura Law, Perak College of Technology

26. Laura Law, Perak College of Technology

27. What Employees Can Do To Protect Themselves
There are several recommendations that commercial kitchen employees
can follow in order to protect themselves from falling.
1.Wear non-slip, waterproof shoes to decrease the chances of slipping.
2.Clean up any spill immediately.
3.Do not run in the restaurant.
4.Properly store all products and supplies to eliminate clutter.
5.Be aware of outside weather conditions and dress appropriately when
unloading supplies.
6.Apply de-icing products to exterior walkways and entryways to protect both
employees and customers.
7.When carrying stacked items, employees should be able to see over the
stack to clearly navigate to their destination.
8.Be sure that rugs and mats are in their proper places and that all corners or
edges lay flat.
9.Do not overfill bus tubs, since items may fall out and cause a trip hazard.
Laura Law, Perak College of Technology
Kitchen Safety

28. Reducing Employee Theft
Topic 10 Kitchen Safety and Risk Management
(Theory)
DHK 2553 Kitchen Management
Laura Law, Perak College of Technology

29.  The National Restaurant Association estimates that
employee theft accounts for about 75 percent of a
restaurant's inventory losses, equal to a loss of over
three percent of annual sales.
 Everyone has the capacity to steal, and some
restaurant employees may make a poor decision.
 Restaurant employees have been known to steal the
following:
 Cash
 Food
 Alcohol
 Supplies
 Equipment
 Retail items Laura Law, Perak College of Technology
Reducing Employee Theft

30. Make sure you are hiring honest people.
Do your best to bring ethical and truthful people
onboard your restaurant staff, and be aware of
cash stores, inventory, staff behaviors and
restaurant security at all times.
Monitor employee access.
Define procedures for cash handling.
Be present with the team.
Keep tabs on product inventory.
Offer employee meals.
Install proper security systems
Laura Law, Perak College of Technology
Reducing Employee Theft