Stepping into Management Knowledge

Equipment Safety

4.1

EXPLAIN TO THE TEAM: Procedures for draining oil safely and in the correct sequence should be based on the following rules:  Ensure the fryers are turned off  The area must be clear to work safely  Ensure all PPE is being worn whilst carrying out task  The oil must not be above 40oC when draining  If the oil is too cold to drain easily, reheat the oil briefly and agitate with the fryer basket. Switch the appliance off and check the temperature before emptying.  Follow any manufacturer instructions and use the equipment needed, e.g. a detachable spout, for the type of fryer being emptied.  Using an approved filter, run the oil into a suitable, clean, dry, metal holding container with carrying handles and a cover or lid or an empty oil container with a lid.  If the waste oil is to be moved or to be emptied into a collection barrel outside, then use two people (one to walk the route, to open doors and to warn any other persons of the task) and have the lid or cover secured before moving. Never fill the container over 2/3 full to prevent spills.  Extra special care should be taken whilst walking through doors or down stairs etc  Place the full container in a safe place where it cannot be contaminated with chemicals, water or foreign bodies. – Make sure the lid is firmly on to stop attracting pests. Daily:  Drain cool/cold oil into metal container and remove to waste oil drum if dirty, leave to cool if using to refill fryer  Remove any loose debris  Add pot wash detergent and fill to mark with warm water  Remove heavy duty soiling with a scourer.  Rinse out with clean water  Dry with a paper towel  Replace with fresh or filtered oil  Place wet floor signs over any spillages Weekly:  Drain cool/cold oil into metal container and remove  Place waste/dirty oil into the waste oil drum for collection, any filtered oil that is in good condition can be kept to refill the fryers.  Remove any loose debris  Fill fryer to minimum level with degreaser – following task card instructions  Bring to boil then switch off or switch to melt  Leave to simmer for 15 mins Demonstrate the cleaning of a fryer using the following training notes and the procedures as laid out above:

 Bring to the boil to loosen debris with churn brush  Switch off and drain into heat resistant container  Wearing rubber gloves and a churn brush scrub interior surfaces and the element  Rinse out with clean water  When cool wipe out with a paper towel  Replace with filtered oil or fresh oil  Place wet floor signs over any spillages

Safety Assurance March 2016

Equipment Safety4.1