WHAT’S AT STAKE

Fat fryers present a number of hazards in the catering environment including fire, burns from hot oil, contact with hot surfaces, fumes from boiling cleaning chemicals, eye injuries from splashes and slips from oil spillages.  Irrespective of the type of fryer that is used (i.e. manual, automated, or semi-automated), the employer must ensure that it is well maintained, that staff are trained and are provided with suitable protective equipment and a suitable and sufficient risk assessment has been carried out.

WHAT’S THE DANGER

THE STAKES OF USING DEEP FRYERS Personal Safety: Deep fryers use hot oil at high temperatures, which can […]