厨房刀具安全新.pdf

Loss Prevention’s 防损措施之 240 10-Minute Safety Trainer 10 分钟安全培训员 Kitchen Knife Safety 厨房刀具安全 Leaders Guide 负责人指南 This program is designed to introduce employees to the safety practices that should be followed when handling or using knives. 本程序旨在向员工介绍当放置或使用刀具时应遵循的安全规范。 Target Audience 目标对象 Food Beverage 餐饮部 1. Knives are a necessary component of food preparation and are often handled without a second thought. Unfortunately they also lead to a number of serious injuries on the job. To help ensure your safety and the safety of your fellow employees it is important that you follow a few basic safety rules. 刀具是准备食物过程中必要的工具并且经常被随意放置。遗憾的是，在使用刀 具的过程中也引发了许多严重的伤害。为了保证你和同事们的安全，遵循一些基本的安全 条例很重要。 2. First always use clean, sharp knives. Did you know that a sharp knife is safer to use than a dull one? If you are using a knife that appears dull, notify your supervisor so that it can be sharpened. 首先应始终使用干净、锋利的刀具。你是否知道使用一把锋利的刀具比使用一把钝的刀具 更安全？如果你在使用一把看上去钝的刀具，那么就告诉你的主管以便将刀具磨快。 3. Next be sure to use the knife for its designed purpose. A kitchen knife is not designed to be used as a screwdriver or to pry things apart. An alarming number of claims occur when employees attempt to pry apart or cut frozen food such as hamburger patties or bagels. If you must pry something apart, use a blunt object or better yet, thaw the item first. When using a knife to cut, use the right knife for the job. Do not use a knife that is too long, too short, too flexible or too inflexible. Ask your supervisor if you are not sure which knife to use. 其次，确保根据刀具的 的设计用途而使用。厨房刀具不可用作螺丝刀或将物品撬开。一个发生率令人惊恐的数字 显示，造成事故的原因是员工试图用刀具撬开或切割冷冻食品，如汉堡包馅饼或百吉饼。 如果你必须撬