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Machinery that has specific safety requirements (guards on meat slicers) must be checked to ensure
that these things are in place.
Temperature controls on deep-fryers and ovens should also be checked for accuracy.

For safety:
• chopping boards should have damp cloths underneath them to stop them from slipping

• handles of pans should not protrude from the stove top where they can be knocked off
• ask for help if you do not know how to use a piece of equipment

• use designated, coloured chopping boards for different foods
• wash all equipment thoroughly before
changing the foods on which it is used
The range of equipment you will use will depend on
the style of restaurant and the type of food and
service offered by your enterprise.
Tools that will be used specifically when handling,
preparing and cooking poultry meats will include:
• butcher and boning knives

• chef's knives and paring knives
• saws and meat cleavers

• meat hooks
• larding needles

• knife sharpening equipment
• mincers (Hobart)

• bowl choppers and food processors
• meat slicing machines

• meat thermometers
• weighing scales

• mallets/ tenderisers
• chopping boards

• smokehouses
• sausage machines

• meat grinders
Knives

Knife blade shapes, lengths, handles, and grips vary
according to the manufacturer. Staff will, however,
need to familiarise themselves with the correct
type of knife to use for each purpose and with the
best ways to handle, maintain and store equipment.
They need to know what the various parts of a
knife are and to what use each part can be put.