Front-of-house staff are worried about kitchen hazards. How can you ensure their safety?

-Communication and awareness -Physical barriers and safety equipment -Procedure and protocols -Culture of safety -Special consideration -Emergency preparedness -Training and coordination

Changing behaviors and creating lasting awareness can be challenging, especially when people take things for granted or complacent. Implementing consequences, like suspensions or rewards, is a structured approach to reinforce learning. Positive reinforcement helps in building the routine of practicing the desired behavior, while suspensions or penalties can emphasize the seriousness of ignoring certain responsibilities. Fear can be a major barrier to adopting new practices.This might involve providing support and guidance to build confidence over time. With patience and consistency, will create a culture of positive change.

Safety training for Front of House (FOH) staff is crucial because it: 1. Protects employees from injuries. 2. Ensures customer safety by addressing hazards. 3. Prepares staff for emergencies. 4. Helps meet health and safety regulations. 5. Reduces liability for the restaurant. 6. Boosts team morale and job satisfaction. 7. Creates a positive work culture. Overall, effective safety training enhances both employee and customer well-being, contributing to a successful restaurant.

I would add. Actively making them aware of what going on in the kitchen when needed. For example, transporting hot food across a kitchen to prevent burns and accidents and/or if an allergen is in the kitchen to prevent cross contamination from kitchen to dining room.

Building a strong team when it comes to FOH & BOH staff is one of the greatest challenges. Both kitchen and service teams need to know that their goal is mutual when it comes to safety and guest satisfaction. Management should be there to unite and not to divide them too.

Todos los días hacíamos una reunion diaria con el personal, y tocamos temas del día anterior, con el fin de mejorar las situciones.

This passage underlines the importance of effective communication between the kitchen and Front of House (FOH) staff to maintain a safe working environment. Key points include: 1. **Clear Communication Channels:** It's vital for both teams to be able to alert each other about potential hazards like wet floors or hot surfaces. 2. **Use of Systems:** Implementing systems such as color-coded signs or verbal cues can help FOH staff quickly identify and respond to potential dangers. 3. **Regular Safety Meetings:** Holding regular meetings to discuss safety concerns and feedback encourages open communication and helps to address and mitigate risks promptly.

En ejemplo claro a esto dentro de la cocina es el lenguaje que debemos ocupar para avisar que estamos por pasar atrás de alguien o señaletica de piso mojado, peligro, etc.

I find that most FOH have no clue about proper knife handling. When a new employee asks where the knives are, I will lead them to where they need to go and go over proper carrying instructions and how to properly hold the knife and show them basic knife skills to help them suceed.

Know your equipment. Read manuals: Understand the specific use and safety instructions for each piece of equipment. Familiarise yourself: Get comfortable with how each tool operates before using it in a busy setting. Cleaning & Maintenance: Regular Cleaning: Clean equipment thoroughly after each use to prevent cross-contamination and ensure optimal performance. Routine Maintenance: Perform regular checks and maintenance, such as sharpening knives or calibrating ovens, to keep equipment in good working order.

This passage highlights the importance of equipping Front of House (FOH) staff with basic knowledge of kitchen equipment, even if they don't use it regularly. The key points include: 1. **Safe Handling of Equipment:** FOH staff should be trained on the basics of safely handling kitchen equipment, such as carrying knives properly. 2. **Operating Common Kitchen Machinery:** FOH staff should know how to operate essential kitchen machinery, particularly in emergencies. 3. **Response to Malfunctions:** FOH staff should be aware of the correct protocols for dealing with malfunctioning equipment, ensuring they can respond appropriately to prevent accidents. By receiving this training, FOH staff can help avoid accidents and provide support

Es importante tener al equipo de cocina, informado de los protocolos, al igual de hacer simulacros periódicos, pero también es importante, tener los elemntos de sefuridad operativos, como los matafuegos

Siempre hay que involucrar al personal de nuevo ingreso a que conozcan salidas de emergencia, zonas de menor riesgo, llaves de emergencia, etc. Y hacer participes al personal en turno en dinámicas como líder de brigada en caso de un evento.

This passage emphasizes the critical need for all restaurant team members, including Front of House (FOH) staff, to be thoroughly trained in emergency protocols. The key points include: 1. **Knowledge of Emergency Equipment:** Every team member should know the location and proper use of fire extinguishers, first-aid kits, and emergency exits. 2. **Regular Emergency Drills:** FOH staff should participate in regular drills that simulate kitchen emergencies, such as fires or equipment failures, to ensure they can respond effectively. 3. **Customer Safety:** FOH staff should be prepared to guide customers to safety during emergencies, reinforcing their role in maintaining a secure environment for everyone.

This is something not done This is something not done This is something not done This is something not done This is something not done This is something not done

El hábito hace al monje, llevo más de 30 años al mando de cocinas alrededor de medio mundo, y lo bien o mal aprendido, es para siempre

1. **Enhanced Understanding:** Cross-training FOH staff helps them gain a deeper appreciation for the complexities of kitchen operations and the risks involved, fostering more empathetic interactions between kitchen and FOH teams. 2. **Heightened Awareness:** With a better understanding of kitchen dynamics, cross-trained staff are more aware of safety protocols when navigating the kitchen space. 3. **Increased Adaptability:** Cross-trained FOH staff are more versatile and can step in to assist during peak times, ensuring that safety standards are maintained even when the kitchen is under pressure. Overall, cross-training not only improves teamwork and safety but also enhances the overall efficiency

Tener el carnet de manipulador de aliementos, es fundamental para el personal de cocina, y luego, los chefs y mandos medios, hacer incapie en la correcta manipulación de los alimentos.

Maintaining health and hygiene in the kitchen is essential for preventing foodborne illnesses, ensuring a safe working environment, and adhering to regulations. Always follow the guidelines by WHO & apply HACCP ( Hazards Analysis Critical Control Point) standards. Some key practices for health and hygiene in the kitchen: Personal Hygiene Food handling & Storage Cleaning & sanitization Waste management Equipment maintenance Training & Education Pest control Monitoring & compliance Responding to issues Health Regulations

Assign specific, lower-risk tasks for FOH staff in the kitchen (e.g., picking up orders) and avoid having them engage in high-risk activities. - Separate Zones:If possible, create distinct zones for different activities (e.g., food preparation, plating, dishwashing) to minimize the risk of accidents when FOH staff are in the kitchen. -Ensure kitchen equipment is regularly maintained to prevent malfunctions that could pose risks to anyone entering the kitchen. -First Aid Training:Provide basic first aid training to FOH staff, so they know how to respond to minor injuries or emergencies.

Make sure you brush your teeth. Take a shower and use soap. Minimum dawn. Dawn helps breakdown the grease of daily kitchen duties. Be sure to put deodorant on all the areas that cause odor. Make sure you take care of your feet. Be sure to stay as dry as possible. Wear an apron to help with self cleanliness. Put powder on high chaffing areas. Corn starch works if you can afford any. Don't cross contaminate. Be professional enough to use disposable gloves or wear gloves.