Job: / Grill Use
Facility: / Written by: / Approved by: / Date Created: / Date of Last Revision:
SRSS
Culinary Arts / C. Coombs
K. Deller
G. Black / HSD WSH Committee
March 7, 2012 / January 31, 2012 / Initial Document
Personal Protective equipment (PPE) / Additional Requirements
- Hairnet/Hair Restraint
- Appropriate footwear, covered heels and No open-toed shoes
- Protective apron
- Long sleeves
- Dry & Clean towels
- Hand Protection – Oven Mitts
- Eye Protection – Glasses – only for grill cleaning
- Trained in WHMIS
Hazards Present
- Burns
- Fire
- Flying Debris
- Pedestrian Traffic
- Slip/trips/falls
- Extreme hot temperature
- Flammable materials
DO NOT use any machine unless a teacher has instructed you in its safe use and operation and has given permission for the use of the machine
Pre-Job Steps
- Ensure that the floor around the grill is dry and free from any tripping hazards
- Ensure that the grill is in good working order and that the catch traps are clean
- Turn the exhaust fan on
- Ensure that the pilot light is burning
- Set the correct temperature for the food that is being cooked.
- Place a container on a nearby flat, unheated surface for placing the cooked food into it
Work Process
- Check to see if the temperature control is set to the correct temperature
- Place the food on the grill with metal utensils
- Monitor the food on the grill at all times and turn cooking food starting at the rear of the grill working towards the front in order to avoid burns from flare-ups
- Remove the food from the grill once it has been cooked to the appropriate temperature
- Turn the heat off
- Empty all catch traps
- Clean the grill top using a Grill Brick and/or chemicals