Hazards in a Commercial Kitchen 

Hazards can be found in all workplaces and commercial facilities, especially common in industries like catering due to the nature of the work.

Whether you are a business owner, chef or kitchen manager, it is crucial that you are aware of the risks and hazards associated with commercial kitchens. But before we go into that, let’s understand what a commercial kitchen actually is. 

What Is Considered a Commercial Kitchen?

To put simply, a commercial kitchen is specifically built to handle high output, large turnover and lots of room for heavy-duty equipment. A commercial kitchen will have a number of different cooking stations, so each site can be allocated a different process, for example: chopping, cooking, baking, packaging and cleaning areas.

Hazards found in a commercial kitchen include:

1. Food hazards
2. Incorrect storage
3. Fire and electrical hazards
4. Slips and falls
5. Lifting injuries

1. Food Hazards

Food hazards (for example, food poisoning) are one of, if not the biggest risks associated with commercial kitchens, as the spread of bacteria can lead to a deadly chain reaction of sick employees and customers.

Food poisoning typically occurs by cross-contamination of raw meat and microorganisms. However, the chances of cross-contamination happening can be significantly diminished by:

• Thoroughly washing hands with soap and water (especially after the toilet)
• Using separate chopping boards for different food groups (raw meat, veg etc.)
• Clearly sign each food preparation area 
• Making sure all staff have basic food hygiene training and follow a strict hygiene regime, for example, regular disinfection of food preparation areas. 

This brings us nicely onto our second point…

2. Incorrect Storage

A well run commercial kitchen should have health and safety as number 1 priority. This is why it is crucial that food is stored correctly to reduce the chances of staff becoming ill through cross-contamination or allergen contamination.

In addition to food storage, other kitchen objects must be properly stored in cupboards or shelves to reduce the risk of falling objects from a height. 

Here are some of our top tips for correctly storing food & other objects in the kitchen:

• Correct fridge storing – ready-to-eat food on the top shelf; raw meat, poultry, and fish on the bottom shelf; and fruits and veg in the bottom drawer. Ensure food is kept in food in containers for further separation. 
• If trying to get to a higher self, always use a stepladder or stool, so you don’t have to reach above your head and risk objects falling onto your head.
• Do not overstock shelves.
• Kitchen surfaces and flooring should always be free from clutter.
• Fire exits should be clearly labelled and kept obstruction-free.
• Fire safety equipment and first aid kits should be easily and quickly accessible. 
• Keep allergenic ingredients away from non-allergenic ones.
• Rubbish should be stored appropriately and emptied regularly.
• Ensure the temperature of the fridge is between 0-5°c and the freezer is below -18°c. This is required by law in England, Wales and Northern Ireland.

3. Fire and Electrical Hazards

Fire and electricity are serious dangers in a commercial kitchen; they can cause burns, shocks and life-threatening injuries. 

Fire hazards

You don’t have to be a genius to understand how deadly fires can be to both employees and customers, and are highly damaging to businesses as a whole, its premises and the assets inside.

Fire hazards can come from a range of sources, such as: fryers, gas, grills, ovens, heaters, gas and flames, just to name a few. Faulty equipment, poor management and insufficient health and safety training can make a commercial kitchen a super dangerous place to be indeed. 

Here are a number of things you should do to minimise the risk of fire hazards:

• Ensure flammable materials are kept away from sources of heat and always wear a suitable chef’s jacket. 
• Clean up spilled chemicals immediately with non-flammable materials.
• Keep an eye out for sources of ignition and fuel
• Check appliances, cables and plugs for signs of damage. This can be in the form of cracks, dents, exposed wires or burn marks.

Electrical hazards

As well as the risk of fires igniting, electrical shocks also pose a threat in a commercial kitchen. 

Electrical risks include handling equipment with wet hands, faulty wiring, and faulty appliances.

To minimise the risk of electrical hazards, you should:

• Turn off all electrical equipment and cooking appliances when cleaning and leaving the workplace.
• Keep electrical appliances away from water
• Follow all training provided when using electrical appliances and equipment. 
• If electrical appliances are broken, never attempt to repair them yourself. 

4. Slips and Falls

Kitchens often have numerous slip, trip, and fall risks created by human error, with the main causes being obstructions in walkways, wet floors, steps and uneven surfaces. 

The best way to avoid slips and trips include:

• Cleaning any spillages immediately
• Moving any obstructions
• Install non-slip floor coverings
• Using wet floor signs after cleaning
• Report any issues with the flooring that may cause hazards

5. Lifting Injuries

Last but certainly not least, be aware of lifting injuries. In fact, the Health and Safety Executive reports that over 30% of food and drink industry injuries are mainly musculoskeletal injuries caused by poor manual handling.  

In order to avoid these hazards, remember to:

• Adapt a good posture with your back straight and core tight when lifting and carrying heavy objects
• Keep the heavy object close to your body, with the heaviest side facing yourself.
• Know your limits – don’t attempt to carry a load if you know full well you will struggle carrying it. 
• Make use of manual handling equipment like keg trucks and trolleys to take the weight off you.

For more tips from our experts, check out our blog page or get in touch with any questions you may have about hazards at your workplace. 

Written by Kate, for Morsafe Supplies.