Page 1 of 2 / WSHMS-02C-SWP-135
Division: /
RETSD
/Analysis By:
/Kildonan-East Staff
/Date:
/ Jun/25/2009Department: / Kildonan-East Collegiate /
Supervisor:
/Frequency:
/ HourlyJob Title:
/Culinary Arts
/ Approved By: /JSA Number:
/ CA15Job Title:
/ Sanitizer CA15 / Job Performed By: /Teachers and or staff
Required Personal Protective Equipment: Chef jacket, apron, hair net and chef hat.
GENERAL NOTES: No nail polish, gel nails, jewelry (including watches), cell phones, or music devices allowed in the kitchen. Hair must not be visible outside of the hair net or chef's hat.
Job Safety Analysis:
Step / Description / Hazard / Controls1 / Ensure rubber mats are in place and are area is clean of debris before starting. / Trip, slip, and Fall. / Good housekeeping, keep area clean, remove clutter and debris.
2 / Do not overload the sanitizer. / Burns, malfunction of sanitizer. / Always make sure that the dishes are positioned so that they clear the sanitizer opening.
3 / Shut sanitizer door. Turn sanitizer on. / Hot splashes of water, burns. / Ensure the sanitizer door is shut before turning it on.
4 / Inspect all the dishes to ensure that they have been cleaned in soapy dish water. / Dirty dishes / Always make sure all dishes are washed completely before putting through the sanitizer.
5 / Put dishes on sanitizer tray. / Cuts, burns. / Make sure that the dishes aren't cracked, chipped or broken.
6 / Slide tray until it automatically rolls. / Burns. / Ensure you are pushing the tray from the outside, not the inside.
7 / If sanitizer gets jammed make sure to shut off the sanitizer. / Burns / Always shut off sanitizer before opening the door to unjam items in sanitizer.
8 / Ensure all knives are placed with the handle facing you when grabbing it from the shelf. / Cuts, knives falling. / Ensure all knives are put together in a plastic bin when putting them through the sanitizer cycle.
9 / Empty all water in dishes if necessary and put dishes away. / Burns, cuts. / Always use a side towel to handle hot dishes. Ensure all water is drained off before putting dishes away.
AUTHORIZED EMPLOYEE INFORMATION:
ID NUMBER: / LAST NAME: / FIRST NAME: / REMARKS:JOB HISTORY INFORMATION:
DATE: / REMARKS:Approval Signature:Date:
Page 1 of 2 Print Date: Jun/25/2009