Safety precautions should be used whenever employees work with equipment.
Don't take shortcuts when operating potentially hazardous food service equipment; always follow the manufacturer's instructions carefully. Place the instructions on or near equipment so that employees can refer to them.
Train employees how to use, maintain, and clean equipment. New employees should be carefully supervised to ensure that proper procedures are followed. Whenever possible, disconnect equipment from power sources before cleaning.
Properly maintain equipment. Improper maintenance can lead to unsafe working conditions. Conduct regular and detailed equipment inspections with maintenance personnel or representatives from the equipment supply company.
Make sure all gas connections conform with applicable regulations. Ensure that all electrical equipment and connections conform to national, state, and local electrical code requirements. Electrical equipment should, where applicable, bear the Underwriters Laboratories seal of approval.
Carefully follow the manufacturer's instructions whenever operating electrical equipment.
Always unplug electrical equipment before cleaning it. Never touch metal sockets and electrical equipment when your hands are wet or you are standing on a wet floor.
Practice preventive maintenance. A qualified electrician should inspect all electrical equipment, wiring, switches, etc., on a regular basis.