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CHAPTER 4
FOODSERVICE EQUIPMENT
The foodservice equipment located in the galley and
dining areas at naval shore stations and aboard Navy
ships is designed specifically for serving large quantities
of food. To make sure of the safe, sanitary, and efficient
operation of this equipment, it must be maintained in
proper working order and used correctly.
GENERAL PRECAUTIONS
Before attempting to operate any foodservice
equipment, you should observe the following general
precautions:
l Check for and determine the location of
emergency materials such as fire extinguishers,
emergency switches, first aid boxes, and telephone
emergency numbers to make sure they are available
should an accident occur. Report any deficiencies or
malfunctioning materials to the supervisor.
. Make sure the area around the equipment is clear
of obstructions and thoroughly dry. All spills must be
cleaned up immediately to ensure a clean, dry,
nonslippery working surface.
. Make sure the working area has ample lighting.
. If there is any doubt about the operating
procedures or safety precautions, report to the
supervisor.
. No unauthorized personnel should attempt to
operate equipment in any foodservice space.
. Be certain no loose gear is in the vicinity of
moving parts of machines. Before starting, you should
make sure all safety guards, screens, and devices are in
place.
. When operating a machine, you should make
sure you maintain a safe distance from all moving parts.
Never use your hands or body to stop moving blades and
parts even though power has been turned off.
. Never lean against a machine while it is
operating.
. If ship movement is severe, exercise caution; if
severe movement continues, nonessential machine
operation should be discontinued and equipment turned
off.
. Use safety equipment such as rubber protective
gloves, safety goggles, and dip baskets while handling
chemicals or hot water. Consult the material safety data
sheets (MSDSs) for additional precautions before using
cleaners and detergents.
. Keep your hands, body, and clothing away from
moving machine parts.
. Never leave moving machinery unattended.
. Do not distract the attention of personnel who are
operating the machines.
. Do not attempt to clean or service a machine
while it is in operation.
Before cleaning, adjusting,
oiling, greasing, and so forth, you should be sure the
power is turned off and the equipment is de-energized
and properly tagged out of service.
. All repairs, tag-outs, and servicing should be
made only by authorized personnel.
. Make sure safety devices such as safety
interlocks on covers of vegetable peelers and bread
slicer safety cutoffs are maintained in proper working
condition at all times. If removed for any reason, such
devices must be replaced before the machine is put into
operation.
. Remove rings and watches and eliminate any
loose clothing such as unbuttoned sleeve cuffs,
oversized gloves, and ill-fitting coats or jackets.
. Make sure all permanently mounted equipments
are hardwired.
. Make sure any rubber safety covers over
electrical switches are in place and have no holes or
cracks.
TYPES OF EQUIPMENT
Foodservice equipment is used for the cooking and
preparation of food and the cleaning of utensils and
dinnerware. This consists of all equipment located in
foodservice spaces like the general mess (GM),
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