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    Kitchen Safety Indicators 厨房安全指标
    Potential Hazard happen in all industries, thus risk assessment and hazard management is designed to lower incident happen.
     

    Potential Hazard
    Cuts / Injury from Machine   Burn / Electrical Shock   Slip, Traps & Fall   Chemical Hazard   Biological Hazard
     

    Safety Practice & Handling
    Proper Training on Cutting and Using Machine   Handle with
    Suitable Tools and Hand Glove    		   Ensure Floor
    Always Dry    		   Indicated
    Chemical Logo    		   Wash Hand Thoroughly /
    Right Temperature
     

    Prevention & Action
     
    Proper Training Plaster and First Aid Box   Checklist of Equipment Well Maintenance   Environment Not Flow Well Built and Safety Boots
     
    Hide / Avoid from Public
    - PPE-Mask
    - Safety Glasses    		  
    Vacuum Pack
    - Right Storage, Right Temperature, Right Place
    - First In First Out
    - Consumption Date
    - Cleaning & Sanitizing