1, employees must be familiar with electrical appliances, kitchen utensils and equipment, and learn the correct assembly, use and cleaning methods. Important kitchen utensils and equipment, such as dough mixer, dough press, meat grinder, etc., need trained personnel to operate. 2. Carry out preventive maintenance. Hotels should have qualified electricians who can detect all kinds of electrical equipment, circuits, switches, etc. As part of the preventive maintenance plan under normal circumstances. 3. The equipment must be grounded, and all electrical equipment in the dining room must have a safety grounding wire. 4, abide by the operating procedures. When using electrical equipment, employees must operate correctly according to the manufacturer's instructions. 5. Be careful to touch the equipment. Wet your hands or stand on the wetland. Do not touch metal sockets and electrical equipment. 6. Update the line envelope. The exposed wires are worn out, so don't continue to use them. Use oil-proof and waterproof envelopes. 7. Cut off the power supply and clean the equipment. When cleaning any electrical equipment, employees must first unplug the power supply. 8. Avoid circuit overload. Without permission, do not arbitrarily thicken the fuse and overload the circuit.

Second, the prevention of kitchen cutting injury

Being cut by a knife is a common injury for employees in the kitchen. From the beginning of cooking, no one can guarantee that he will not be cut by a knife or burned by oil or water, but no one wants to get hurt. Therefore, prevention is particularly important.

Measures to prevent cuts have the following points:

1, sharp tools should be properly kept. When tools are not in use, they should be hung on the tool rack or in a special toolbox, and should not be placed in unsafe places (such as drawers and sundries) at will. 2. Use the cutting machine according to the safety operation specifications. Put the raw materials to be cut on the pier, choose the appropriate knife method according to the nature of the raw materials and the requirements of cooking, and cut the raw materials according to the safe operation requirements of the knife method. 3. Keep the blade sharp. In actual operation, a blunt blade is more likely to cause accidents than a sharp blade, and once the raw material slips, it is prone to accidents. 4. Tools of various shapes should be cleaned separately. Concentrate sharp knives of various shapes in special trays and clean them separately. Don't immerse knives or other sharp tools in the washing pool filled with water. 5. The tools should be suitable. It is necessary to choose a tool that suits you. You will soon be familiar with its various performances and ensure the good state of the tool. 6. It is forbidden to play pranks with a knife. Kitchen staff are not allowed to fight with knives or sharp weapons. If you find the knife falling from a height, don't pick it up. 7. concentrate. When a chef cuts raw materials with a knife, he should pay close attention, be careful when cutting, and don't chat with others. 8, tools should be placed properly. Don't put tools on the edge of the workbench to avoid falling to the ground or hitting your feet; Don't put a knife on the pier to avoid stabbing yourself or others; In the stage of cutting and finishing, don't point the knife edge at yourself, so as not to touch the knife edge in a hurry. 9. Be careful with all kinds of cutting and grinding machines. When using slicers, meat grinders and shredders, you must operate in strict accordance with the product instructions, or designate someone to be responsible. 10, cut off the power supply before cleaning the equipment. Before cleaning the above-mentioned cutting equipment, the power supply must be cut off, and the cutting equipment must be disassembled and cleaned according to the product instructions. 1 1. Clean the blade carefully. When cleaning the tool, fold the cloth to a certain thickness and clean it from the middle of the tool to the outer edge. Slow down and be careful. Use the right tools. Don't use a knife instead of unscrewing cans, and don't pry cartons and cartons with a knife. The container must be opened with a suitable tool.