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Fryer Safety Checklist

Fryer Safety Checklist

Fortunately, most modern fryers are simple and easy to use. But whenever you add 400°F oil to the mix, extreme caution is essential. What follows is a list of things to consider (please see our disclaimer at the end) if your commercial kitchen prepares deep-fried food.

Non-Slip Footwear

Slip- and Grease-Resistant Floor Mats

Personal Safety Equipment

Ladders and Footstools

Kitchen Layout and Storage

  • Set up work areas to reduce the need for reaching and climbing near exposed oil. Store frequently used items on accessible shelves away from fryers.
  • Keep fryer area free of clutter, electrical cords, etc.
  • Lay out kitchen without tight or blind corners to avoid collisions; provide enough work space to avoid collisions near fryer.

Education and Training

  • Fryer training: develop strict staff training/mentoring procedures to ensure safe operation and maintenance of your fryers.
  • First aid training: first aid is the best way to minimize the damage caused by a fryer-related burns and carbon monoxide exposure. Ensure there is at least one first-aid trained staff member on duty at all times.
  • Carbon monoxide poisoning awareness: educate staff about the specific procedures needed to prevent and respond to the symptoms of CO poisoning.

Quality Equipment and Oil

Safe Cleaning and Grease Transport

  • Clean fryers in the morning, when fryer oils have cooled.
  • Establish clear safety procedures for the transport of used fryer oil.

Note: this fryer safety checklist is NOT exhaustive. Be sure to understand and comply with all relevant occupational safety regulations, and read our Terms of Use before acting on any of the recommendations listed here.

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