Commercial Kitchen

  According to Health and Safety Association, Ireland the commercial kitchen should consider the following things:

• Biological Agents

                The main issue can be spreading of infections and the causes behind it can be handling raw meat, exposures to contaminated water etc.

• Chemical Agents

                Chemical agents can be the cause of allergies, skin damage, burns, dermatitis, respiratory sensitisation.

• Electricity

                Electricity can be a major hazard in a setting like these, if not treated professionally, there is always a chance of electrocution or fire.

• Heat Stress

                A proper ventilation is necessary in the setup like this otherwise it can be very harmful for the people working in the area.

• Machines and Equipment

               Machinery should be handled professionally and regular maintenance is required to avoid any injuries and mechanical failures.

• Slips, Trips and Falls

               The working space should be kept clear and clean all the time to avoid and injuries or mishaps.

• Working at Height

               Keeping in mind the commercial use of the space there might be things in the setting which might need some effort to reach to, appropriate tools should be present for the ease of access.