en
Tiếng Việt
日本語
简体中文
한국어
"Industrial kitchen" is a fairly common term that is no longer unfamiliar to many people; it is a place that serves a large number of meals and diners in many different forms. To retain customers, the quality of every dish is extremely important.
Besides that, to produce delicious dishes, ensuring food safety and hygiene and the safety of the equipment as well as the staff in the kitchen area is something that cannot be overlooked. Join industrial catering provider STAVI to find out which factors a safe industrial kitchen system must guarantee!
Standards for a safe industrial kitchen system
To ensure a kitchen system that operates efficiently and safely, STAVI communicates and strictly implements the following criteria:
1. Fire and explosion safety standards for buildings and structures
To respond in time to fire or explosion situations, restaurants are required to have basic fire prevention equipment such as:
-
Automatic fire alarm and fire suppression system: This is a system of devices that automatically detects and reports the location of a fire, including a fire alarm control panel, fire detectors and a number of other peripheral devices. These systems need to be inspected and serviced at least once a year.
-
Smoke exhaust and extraction system: An industrial kitchen system needs at least 2 smoke exhaust routes to support each other during use. The smoke exhaust route is where a lot of grease and exhaust fumes accumulate during use, so it easily catches fire when exposed to high temperatures. This system should be inspected and cleaned once a month to avoid unexpected incidents.
-
Portable fire-fighting equipment: To respond in time and prevent small fires from spreading into large ones, the kitchen system needs to be equipped with portable fire-fighting equipment such as fire extinguishers. These extinguishers should be placed together with a board of rules and instructions for use, in visible and convenient locations to help handle situations promptly and quickly.
.webp "Safe industrial kitchen system with STAVI")
Image: Safe industrial kitchen system - STAVI
2. A properly trained team with a solid grasp of fire and explosion prevention
Train staff in fire and explosion prevention so they can respond quickly to incidents that may occur. Require every employee to learn how to use, and to be able to use properly, the basic fire prevention equipment.
In addition, there are some other basic requirements that every employee in an industrial kitchen system must remember and follow properly:
-
Always keep an eye on the food cooking in the kitchen: The most common cause of fire is people not paying attention to food being heated on the stove. Do not leave the kitchen while you are cooking, as this can lead to a fire. If you urgently need to step outside, turn off the stove and take the pots and pans off the heat.
-
Neat clothing and uniforms: Overly long, dangling sleeves, a baggy shirt or an apron… can all accidentally catch fire. So dress neatly, choose well-fitting, short-sleeved shirts and tie your apron tightly when entering the kitchen.
-
Do not pour hot oil into the rubbish bin: Never heat oil to an excessively high temperature, as it can cause a fire. You must also never pour hot oil into the rubbish bin. Even when the oil is no longer burning, it can still ignite other items in the bin.
-
Remember the "Stop, drop and roll" rule: If your body catches fire, follow the rule: "Stop, drop and roll" until the fire is put out. Do not try to run when your clothes are on fire, as this will make the flames flare up violently; stop, drop to the ground and roll to put out the fire. Then go to the hospital immediately for burn treatment.
3. Sensible arrangement of equipment in the industrial kitchen system
-
Flammable items and materials such as paper, cleaning rags, pot holders or aprons… must not be kept near industrial cooking equipment or equipment that gives off high heat.
-
The electrical wiring system and gas supply lines need to be installed correctly and to safety standards. Strictly avoid places with open flames. The electrical system must have a main circuit breaker to cut off power when needed. Close the gas valve when cooking work is finished.
-
Industrial kitchen equipment must be of guaranteed quality. Choose premium stainless steel equipment to avoid rust, corrosion or inadequate working performance
-
Liquids must be kept in purpose-made bottles and jars. They must have clear labels and the name of the liquid. This avoids unexpected incidents.
Beyond the standards for a safe industrial kitchen system, food safety and hygiene in the kitchen is also a factor that every industrial kitchen must pay attention to.
Food safety and hygiene regulations in the industrial kitchen area
-
All sections of the kitchen area must have sufficient light and ventilation. Always have measures in place to prevent pests such as rats, cockroaches…
-
Use ingredients and food that meet standards and come from sources that guarantee safety for customers. Check contracts, carry out the 3-step food inspection and keep food samples to ensure safety.
-
Separate the area for raw food from the area for processed food to avoid cross-contamination.
-
Food must be stored in the best possible conditions. Consider adding a cold room or using industrial refrigeration equipment: coolers, freezers or refrigerated counters…
-
Always ensure a clean water supply for the industrial kitchen area.
-
Cooking equipment as well as accompanying utensils need to be cleaned before use.
-
Cleaning supplies must always be available: rubbish bags, gloves, tongs, …
-
Drainage pipes must be kept clean to avoid the build-up of wastewater, rubbish…
-
Kitchen staff need to wash before food preparation, as well as undergo periodic health checks and hold a certificate of training in food safety and hygiene.
Other readers were also interested in:
For a safe and efficiently operating industrial kitchen system, “CONTACT US” now for support and advice on STAVI's industrial kitchen system setup service!
