The foodservice equipment located in the galley and dining areas at naval shore stations and aboard Navy ships is designed specifically for serving large quantities of food. To make sure of the safe, sanitary, and efficient operation of this equipment, it must be maintained in proper working order and used correctly.

GENERAL PRECAUTIONS

Before attempting to operate any foodservice equipment, you should observe the following general precautions:

Check for and determine the location of emergency materials such as fire extinguishers, emergency switches, first aid boxes, and telephone emergency numbers to make sure they are available should an accident occur. Report any deficiencies or malfunctioning materials to the supervisor.

Make sure the area around the equipment is clear of obstructions and thoroughly dry. All spills must be cleaned up immediately to ensure a clean, dry, nonslippery working surface.

Make sure the working area has ample lighting. If there is any doubt about the operating procedures or safety precautions, report to the supervisor.

No unauthorized personnel should attempt to operate equipment in any foodservice space.

Be certain no loose gear is in the vicinity of moving parts of machines. Before starting, you should make sure all safety guards, screens, and devices are in place.

When operating a machine, you should make sure you maintain a safe distance from all moving parts. Never use your hands or body to stop moving blades and parts even though power has been turned off.

Never lean against a machine while it is operating.

If ship movement is severe, exercise caution; if severe movement continues, nonessential machine operation should be discontinued and equipment turned off.

Use safety equipment such as rubber protective gloves, safety goggles, and dip baskets while handling chemicals or hot water. Consult the material safety data sheets (MSDSs) for additional precautions before using cleaners and detergents.

Keep your hands, body, and clothing away from moving machine parts.

Never leave moving machinery unattended.

Do not distract the attention of personnel who are operating the machines.

Do not attempt to clean or service a machine while it is in operation. Before cleaning, adjusting, oiling, greasing, and so forth, you should be sure the power is turned off and the equipment is de-energized and properly tagged out of service.

All repairs, tag-outs, and servicing should be made only by authorized personnel.

Make sure safety devices such as safety interlocks on covers of vegetable peelers and bread slicer safety cutoffs are maintained in proper working condition at all times. If removed for any reason, such devices must be replaced before the machine is put into operation.

Remove rings and watches and eliminate any loose clothing such as unbuttoned sleeve cuffs, oversized gloves, and ill-fitting coats or jackets.

Make sure all permanently mounted equipments are hardwired.

Make sure any rubber safety covers over electrical switches are in place and have no holes or cracks.