Chapter 9 Safety in the Kitchen 149 Copyright Goodheart-Willcox Co., Inc. them in any way possible. Fire inspections help reduce the number of kitchen fires. Natural Gas Leak The blue flames you see on cookstoves are from burning natural gas. Natural gas can be very dangerous because it is explo- sive. Many stoves and ovens in commercial kitchens rely on natural gas. Many times, a small natural gas leak results from an unlit pilot light. The pilot light is a small, contin- uous flame that lights the burners when they are turned on. If you smell natural gas, it is important to alert a supervisor immediately. Emergency Readiness Plans Every kitchen should have an emergency readiness plan that guides action to take in the event of various emergencies such as fire, loss of power, or natural disaster. The plan should • identify various emergencies that may disrupt the operation • include procedures to follow • be communicated to staff • be practiced during drills • be re-evaluated periodically and revised if needed For instance, every kitchen should have a fire evacuation plan. Employees must be trained and the plan posted in a visible place in the kitchen. Every fire evacuation plan should list different exit paths. Be sure to familiarize yourself with all the escape routes. If there is a fire, one or more of the escape routes could be blocked by fire. Always keep escape routes free of obstruc- tions. Additionally, there should be periodic fire drills to practice the fire evacuation plan. Drills ensure that everyone knows what to do if a fire alarm goes off, how to get the customers out, and where to meet. Design and Construction Features When planning or renovating a foodservice operation, designers must think about more than how many customers will be served and what equipment will be needed. The design and construction must also promote proper sanitation and a safe work environment. They must design work and dining areas that are readily accessible to and usable by persons with disabilities. Some examples of design and construction features that address safety and sanitation include: • Having at least two exits in each room in case of fire • Building a space or short wall between a deep fryer and gas stove to minimize the chance for fire • Creating a dishwashing space separate from food preparation areas • Creating a receiving area separate from the food preparation area to minimize cross- contamination • Installing nonslip flooring to minimize falls • Selecting equipment that meets sanitation and safety design standards • Constructing ramps and entryways that accommodate wheelchairs Sanitation & safety