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OSHA Restaurant Safety: Fryer Safety (Spanish) Mobile App

Whether preparing traditional items like French fries and fried chicken, or novelty foods like fried ice cream and deep fried spaghetti, commercial fryers are essential pieces of equipment in many restaurants. Though they are relatively easy to use, fryers can pose a health threat to the kitchen staff if safe operating guidelines are not followed. All kitchen workers, especially fry cooks, are at risk of the following injuries when working around a commercial fryer: • Burns Fryer oil is usually around 350 °F. A worker who operates or cleans commercial fryers can suffer severe burns from splashing oil. • Carbon Monoxide Poisoning Carbon monoxide is an odorless, colorless gas that is given off when something is burned. If the vent hood or fryer exhaust is not functioning properly, the carbon monoxide released from the burning can quickly fill up the entire kitchen and cause poisoning. Child Labor Laws prohibit young workers 15 and younger from performing frying work. Employees can prevent accidents and injuries while working with kitchen fryers by following the DOS and DON’TS given in the OSHA Restaurant Safety: Fryer Safety (Spanish) mobile app. This app is in Spanish. Sales associates can copy apps to accounts they manage.

  • Lendlease
  • The Cooperative
  • PG&E
  • Red Bull
  • Mirvac

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Take a peek inside the OSHA Restaurant Safety: Fryer Safety (Spanish) Mobile App

Included Features

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Included Fields

Customize to add, remove, or edit any of the fields below.

  • Ico checkbox

    Levante o baje despacito la canasta de freír mientras cocina para evitar que salpique el aceite.

  • Ico checkbox

    Mantenga líquido y bebidas lejos del aceite caliente.

  • Ico checkbox

    Use equipo de seguridad que sus patrones les suministra mientras trabaja con aceite caliente.

  • Ico checkbox

    Permita que el aceite se enfríe antes de extender su alcance sobre la canasta de freír.

  • Ico checkbox

    Manipule una canasta de freír a la vez.

  • Ico checkbox

    Hay que secar la freidora y canastas después de lavarlas con agua para evitar una salpicadura.

  • Ico checkbox

    Llene de más las canastas de freír.

  • Ico checkbox

    Se pare muy cerca o se incline sobre el aceite caliente.

  • Ico checkbox

    Debe de cargar aceite caliente.

  • Ico checkbox

    Debe de colar el aceite caliente.

  • Ico checkbox

    Almacene el aceite caliente en el piso cerca de la parrilla.

  • Ico checkbox

    Debe de derramar agua o hielo en aceite caliente.

  • Ico checkbox

    Permita que extra cristales de hielo de comidas congeladas caigan en el aceite.

  • Ico checkbox

    Almacene artículos sobre la canasta de freír porque pueden caer en el aceite caliente.

  • ...and More!

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