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), 4-1