Qualitaly

FEB-MARCH 2015

XII

market has been tested and meets the

minimum safety requirements in the

European Directives. The latter is, in

the case of electrical products, a sort of

self-certification of the manufacturer to

have built in compliance with the safety

requirements and therefore is reliable

if the producer is serious and reliable.

For this reason, many manufacturers, to

offer a definitive guarantee the quality

of their products, require a voluntary

mark of safety, such as IMQ, issued by a

third party over the parties.

Something different must be done for

equipment that also supply gas. In these

cases the affixing of the CE marking

and issue the declaration of conformity

are subject to EC type, which must

be carried out by a Notified Body as

IMQ which issues the Certificate and

next to the symbol EC must contain a

number that identifies the certification

body responsible for monitoring of the

product (for IMQ the number is 0051).

“The risks associated with electrical

equipment - explains Giorgio

Pietrantuono, lab tech security expert

of such tools IMQ - in addition to those

from electrocution are mainly related to

the risk of cutting. For this reason, the

standard requires, for example, that any

glasses in case of breakage shatter into

fragments and that the beveled edges

are not sharp. As for the risks associated

with electricity, equipment must be

constructed so that the electrical parts

are not accessible and be equipped

with security systems.” In general

electrical products, in order to comply

with European directives, should

prove to be safe from the electrical

point of view, solid and resistant to the

mechanical, and generally never be a

source of possible danger in the event of

abnormal use or failure . But not only.

In particular, for equipment in contact

with foods, such as slicing, relief is also

the aspect of food hygiene. The product

must therefore be constructed of

materials compatible with food contact

and with a structure that allows easy

cleaning and maintenance of the parts.

Same safety requirements also apply to

gas products. “Finally - explains Roberto

Bigoni, lab technician safety expert of

ovens and cooktops gas - we must not

forget that in addition to the safety of

the equipment used is also important

to respect the proper use; the operator

must be trained in the proper use of all

equipment, because any misconduct can

result in a risk. The instruction booklet

should not be relegated to the bottom

of a drawer but read, understood and

reread it when the need arises.”

Chef interview

What is the most common accidents?

Cuts and burns

Anyway, how do we deal the matter

safety at work in the kitchen of the

restaurant? Giorgio Perin tells us about

it, chef of the restaurant Mo.om, to

Olgiate Olona (Va) and a member

dell’APCI (Professional Association

Cuichi Italian). He is the head of

security in the kitchen. The hotel

caters strictly to business travelers.

The restaurant serves an average of 60

people a day - mainly in the evening

- and three employees working in the

kitchen.

You have ever experienced accidents

at work in your kitchen?

We are open for almost two years and

fortunately it never happened anything

serious, although captain incidents of

low value.

What are the most dangerous tools in

the kitchen?

Surely the knives, and because the

blades are very sharp, and because it

tends to have too much confidence with

them, lowering the level of attention.

Then it happens that for a month there

is not a scratch on the face and one

day we will cut 4 or 5 times ... It can

happen, but fortunately it is never

anything serious. A very dangerous

operation is out cleaning. His cuts,

I have personally experienced, are

more painful than those of the knife.

However, can be prevented by wearing

the appropriate cut-resistant gloves

when cleaning.

It burns?

They are also very frequent. We work

with ovens, pans, fryers. Burn is Quesi

inevitable, especially if the heat is

working with the jacket sleeves rolled

up. Also in this case have not been

serious accidents.

How important is the attitude of

management towards the issue of

worker safety?

It’s very important. In our case, we

work on a new concept hotel, built with

an eye for design and environmental

impact, but it has been paid great

attention to the safety of those who

work there. Some examples? Usually

we tend to hide and make it as small

as possible the pipes for the sprinkler

system, here at Mo.om are even bigger

than the law requires. Then, in the

summer when I pointed out that the

temperatures were just bearable, was

quickly installed a ventilation system

that has significantly improved the

quality of life. All safety devices are

kept in perfect order and condition. As

security manager I followed courses of

all kinds, from fire to the emergency

room!

At page 34

Frozen or

quick-frozen?

That is the question

The work processes in the kitchen

increasingly require the use of raw

materials or preparations that are

kept at a negative temperature. But

it is still not very clear about the

difference between frozen and quick-

freeze. Here is some indication

By Gregori Nalon