10 tips for safe restaurant operations
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Here are ten tips to help you keep your restaurant safe from the kind of surprises you don’t want to see:
- Make sure all cooking appliances are protected by an approved fire suppression and exhaust and ventilation system
- Don’t use portable appliances to perform commercial cooking operations
- The fire suppression system that protects your hood, ducts and appliances should be serviced on a semi-annual basis in accordance with the manufacturer’s specifications
- If your kitchen fire suppression system was installed prior to July 1, 1995, it will most likely need to be replaced or upgraded
- Standard spray sprinklers can be used to protect all cooking surfaces with the exception of deep fat fryers. Specifically approved sprinklers used to protect deep- fat fryers have lost their listing and as a result replacement sprinklers are no longer available for this application
- Post a Class K portable fire extinguisher near deep-fat fryers or other appliances using combustible cooking materials
- Overhead kitchen exhaust and ventilation ducts should be inspected regularly and cleaned by a certified technician
- Safeguard your alcohol stock by using physical protection and electronic security measures
- Verify that delivery people working on your behalf are properly insured
- Routinely inspect illuminated exit signs, designated exits and fire alarms in accordance with local codes