Stepping into Management Knowledge

Equipment Safety

4.13

ASK QUESTION TO GROUP: What temperature must the rotisserie be at before commencing and why? CONFIRM CORRECT ANSWER:  50°c  So that anybody carrying out this task doesn’t burn themselves.

ASK QUESTION TO GROUP: What chemical is used to clean the inside of the rotisserie? CONFIRM CORRECT ANSWER:  Heavy duty degreaser

ASK QUESTION TO GROUP: Why is it important to empty the drip tray before commencing cleaning and leave it in whilst cleaning? CONFIRM CORRECT ANSWER :  To remove fat and avoid over filling drip tray with water that is being used to clean the rotisserie  To stop the dirty water spilling on the floor causing a trip hazard

Tips regarding safe use

 When removing the cooked chickens beware of hot juices running out of the chickens as they are tipped up.  Watch out for any spillages on the floor and follow spillage procedures if this happens.  When carrying cooked chickens from the spit roast in the restaurant or the rotisserie in the kitchen use a clean gastronome tray to carry the meat in and prevent spillages.  When handling the rotisserie or spit roast bars beware of the pointed meat holders which are slightly sharp.  Never allow cooked chicken to enter a raw meat only area to avoid cross contamination

Conclude the training exercise by allowing the trainees to clean the Rotisserie correctly. Manager should check regularly that all cleaning is up to standard and record accordingly Manager to record the training

Safety Assurance March 2016

Equipment Safety 4.13