Part of the Equipment and Workplace Safety track. Lesson 1 of 10.
Where in the shift: all of it.
The sequence
Know where the hot things are.
Move oil cold, or do not move it.
Never carry hot liquid through a walking path.
And announce it.
The decisions
Whether to move hot oil at all. Frequently the answer is to wait, and the pressure to filter or change during service is what produces the worst injuries in a kitchen.
Whether the path is clear. A carry is a route decision — and in a kitchen built into a hundred-year-old building the routes are narrow.
And whether to announce. Always. "Hot behind" is not a courtesy — it is the only warning available in a loud kitchen where nobody is looking behind them.
What you are reading
Thermal mass. A pan off the heat is hot for far longer than anyone expects, per Module 7 — and the properties that make a pan hold heat make it a burn hazard.
And the walking path.
What goes wrong here
Oil moved hot during service.
A pan set down without a signal.
And a handle left over a burner.
Verification
Walk the routes and look at where hot things get carried.
The boundary
Hot oil handling, storage, and disposal carry safety requirements, and burn response is a first-aid matter beyond this material.