Qualitaly

FEB-MARCH 2015

clear of obstructions. The staff, for its

part, must wear appropriate footwear,

always close the doors, dry immediately

spilled liquid on the floor and avoid

rushing. Fall into the categories of

environmental risk exposure even at

high temperatures (can cause symptoms

ranging from rashes and symptoms of

fainting, to collapse and shock and heat

cramps) and excessive noise, which in

the long run causes deafness.

Another possible source of risk is the

manual handling of loads, which can

lead to musculoskeletal disorders. To

prevent them, in the kitchen, you should

exercise caution when lifting pots, pans,

baskets of dishwashers or commodities,

with assistance when the load is too

heavy.

Knives and other equipment (also

electrical) edges are another enemy

of the health of chefs and aid. With

some changes, though, the cuts can be

prevented: the knives are kept in good

condition, stored in a knife and washed

separately from other dishes. To cut,

you have to use a cutting board and

slip during cleaning or replacement of

appliances sharp blades cut resistant

gloves should be worn.

AN ENVIRONMENT THAT HOT! In

the kitchen you can avoid having to do

with fluids, products and equipment at

high temperature, but some behaviors

can help reduce the risk burns. For

example, use a tray or basket to carry

tools, hot, keep the handles of pots and

pans facing the inside of the stove and

not towards the outer edges, looking up

hot items with dry cloths, use automatic

devices to dip food in fryer and dispose

of the residual oil only after cooling.

Although the risk of fire is certainly

not negligible, in the kitchen, for the

presence of electrical equipment,

flames, and fuels such as oils and

fats. Keep clean lids, caps and filters,

ovens, cookers, fryers, fume hoods,

do not leave rags or other combustible

materials near heat sources, maintain

electrical equipment in good condition

and subject to regular checks attitudes

are useful to reduce the risk . Important

not to leave embers unattended and, at

the end of the work shift, close all the

valves of gas and check that all electrical

equipment is turned off.

Continuous training of all operators,

in particular the new arrivals and

temporary workers, helps to reduce the

level of risk for everyone.

Risks also psychological

The damage to health is not just the

physical one: the many shifts in the

evening and at night and on weekends,

along with the high stress levels that

can be achieved in the kitchens may

compromise the work-life balance

of employees. The conditions of

discomfort, in turn, contribute to

increasing the risk of accidents.

DPI chef!

Wear personal protective equipment

reduces the risks. Here is how:

Footwear: must have non-slip soles.

Sandals are preferred because a closed

shoe holds more easily any hot liquids.

A back strap prevents loosening.

Cut resistant gloves: to be used during

the cleaning of machines with blades or

sharp or intense cutting operations.

Apron-less: you wear when performing

operations with the knife toward the

trunk of the operator.

The incidences of accidents according

to the tasks

Chef

22%

Waiters

21%

Attendants

13%

Bartenders

Rotisserie / pizzaioli 4%

Lesion site of injuries with

permanent consequences in the

hotels sector-risoranti

Hand

17%

Ankle

Chest

Arm and forearm

Wrist

15%

Knee and spine

10%

source Inail

Safe appliances, according to law

The equipment used in professional

kitchens must meet specific minimum

safety requirements defined by the

European directives. Especially for

equipment used in professional kitchens

the main directives are Directive Low

Voltage, Gas and Electromagnetic

Compatibility.

Each equipment for sale must be

accompanied by a declaration of

conformity and can not circulate on

the market if it carries the CE mark.

The CE marking is the final act by

which the manufacturer declares

that the product you are entering the