CUS-012-0143-01
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SAFETY INFORMATION
Blaze
- C
Food Safety
ALWAYS:
•
Always wash and sanitize all surfaces and equipment that comes into contact with raw meat or its juices.
•
Always wash your hands and equipment before and after handling any food product.
•
Always use separate containers/trays and utensils for raw and cooked meat.
•
Always use a clean food-safe thermometer to ensure cooked product is at a safe temperature before removing
from the rotisserie.
•
Always use disposable gloves when handling food. Replace the gloves for each individual food preparation
task.
DO NOT:
•
Do not allow raw meat or its juices to contact cooked meat.
•
Do not allow food to become cross contaminated.
•
Do not allow TCS foods to reach room temperature before refrigerating or placing the food in a heated display.
TCS food should be stored above 60°C (140° F) or under 4° C (40° F ).
•
Do not wash poultry or meat before handling, this does not remove any bacteria and will only spread it around
the kitchen.
Equipment Safety
ALWAYS:
•
Always read all documentation.
•
Always check for gas leaks; vacate the area and call the gas supply company if any leaks are detected.
•
Always clean the equipment every day; build up of waste in the rotisserie can cause fires.
•
Always use only approved detergents.
•
Always keep hair and loose clothing away from any moving parts.
•
Always wear protective gear before touching any hot surfaces.
DO NOT:
•
Do not use this equipment for anything other than its intended use.
•
Do not operate this equipment if it is damaged in any way.
•
Do not use unauthorized accessories.
•
Do not operate this equipment near flammable materials.
•
Do not open the electrical compartment when the rotisserie is plugged in.
•
Do not cover any vents.
•
Do not operate if any leaks or damage are visible.
•
Do not immerse the electrical cord or plug in water.
Any equipment that burns gas carries a risk of producing carbon monoxide. If headaches, dizziness, shortness of
breath, nausea, vomiting or confusion are encountered, shut down all equipment and vacate the area. Have the
equipment inspected immediately.
