OSHA Restaurant Safety: Fryer Safety (Spanish)
Whether preparing traditional items like French fries and fried chicken, or novelty foods like fried ice cream and deep fried spaghetti, commercial fryers are essential pieces of equipment in many restaurants.
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Though they are relatively easy to use, fryers can pose a health threat to the kitchen staff if safe operating guidelines are not followed. All kitchen workers, especially fry cooks, are at risk of the following injuries when working around a commercial fryer: • Burns Fryer oil is usually around 350 °F. A worker who operates or cleans commercial fryers can suffer severe burns from splashing oil. • Carbon Monoxide Poisoning Carbon monoxide is an odorless, colorless gas that is given off when something is burned. If the vent hood or fryer exhaust is not functioning properly, the carbon monoxide released from the burning can quickly fill up the entire kitchen and cause poisoning. Child Labor Laws prohibit young workers 15 and younger from performing frying work. Employees can prevent accidents and injuries while working with kitchen fryers by following the DOS and DON’TS given in the OSHA Restaurant Safety: Fryer Safety (Spanish) mobile app. This app is in Spanish. Sales associates can copy apps to accounts they manage.
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