44
•
Place the container in a safe place where it
cannot be contaminated with chemicals, water
or foreign bodies. Place the container on top
of a drip tray to avoid any floor contamination.
•
Do not dispose of waste oil down the drain.
Disposal must comply with environmental
legislation.
•
Clean up any spillages
immediately
.
•
Make sure floor areas around equipment are
completely clean and dry to avoid slip risks
(see also
Preventing slips and trips in kitchens
and food service
Catering Information Sheet
CAIS6(rev1) HSE Books 2005).
•
When refilling the fryer with oil, some
help may be required if the oil con-
tainer is too large or heavy for one
member of staff. Where possible use
smaller containers.
•
Do not overfill the fryer. Follow the
manufacturer’s guidelines.
•
Clean up any spillages
immediately
.
•
Make sure floor areas around the
equipment are completely clean and
dry to avoid slip risks.
Training
This section may apply to all types of fryers:
•
Only staff who have been trained in safe use of the cleaning chemicals and cleaning pro-
cedures for the fryer should be allowed to do this task.
•
Staff should be trained in the reporting procedures if they find the equipment to be faulty.
•
Staff should be made aware of the reasons for use of suitable protective equipment, ie
gloves, eye protection.
•
Risk assessments should be completed for hazardous chemicals and staff should be
made aware of the correct procedures for the use of cleaning chemicals. Safety data
sheets should be available to staff.
•
A short, written procedure can act as a reminder to staff for both draining and cleaning
operations.
