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Tool & Equipment
Safety |
|
Safety Management System 2007 |
|
SMS ST067 2007 |
Follow these guidelines in the proper use of equipment to help prevent accidents:
GROUNDING OF ELECTRICAL EQUIPMENT
- Portable tools must be grounded.
- Do not use electrical tools that are defective or without proper ground.
- Stationary electrical equipment must be grounded and checked for defects before each use.
- Never attempt to use defective equipment or to repair it; REPORT/RETURN IT TO SONOCO OFFICE.
KNIVES
Keep knives sharp; dull ones slip too easily, need more pressure to cut.
Choose the proper knife for the job:
|
KNIFE |
USE |
|
Paring |
Paring fruits and vegetables |
|
French |
Chopping vegetables |
|
Cleaver |
Cracking bones |
|
Butcher |
Slicing meats |
|
Boning |
Used to separate meat from bone |
|
Slicer |
Slicing prepared meats and breads |
Use a cutting board to cut product. Place a towel under the board to keep it from slipping.
Wipe knives by moving cloth from the non-cutting edge to the sharp edge.
Cut away from body.
Put cut resistant glove on hand holding item to be cut. If you need replacement gloves, contact SONOCO office.
Let falling knives fall. NEVER try to catch.
Store knives in proper place.
Do not place knives in dishwater, THEY BECOME INVISIBLE!
Use a knife only to cut food, not boxes or cans.
MEAT SLICER
ONLY THE STEWARD/RELIEF OR NIGHT COOK
ARE AUTHORIZED TO CLEAN THE MEAT SLICER.
- Put machine in "off" position before plugging in to operate.
- Keep hands, fingers, and knives away from blade.
- Make sure guards are in place before operating.
- Clean after every use:
- Turn to off.
- Unplug unit.
- Close blade on unit by turning dial to zero.
- Do not touch edge of blade.
- Hold blade with cut resistant glove on hand while cleaning with other hand.
- Clean blade from center to edge of blade.
- NEVER
attempt to clean unit with power "on" or while machine is in use.
- Put blades and guards back on the machine IMMEDIATELY after cleaning.