SAFETY REGULATIONS
© frifri Aro SA 2-7 OM - 1.0 - 25.10.2004
2.4 Authorized personnel
2.4.1 General
Only those personnel who have been authorized for the respective work may work on and with the deep fryer. Personnel are
seen as authorized if they fulfil the minimum training and knowledge requirements as listed in this section and have been
assigned a fixed area of responsibility.
2.4.2 Area of responsibility of personnel
2.4.2.1 Owner/operator
The owner/operator is the legally, higher-ranking person who is responsible for the specified use of the deep fryer and for
the training as well as the tasks of the authorized personnel. He establishes the competencies and authorities to issue di-
rectives of the authorized personnel with respect to his operation.
2.4.2.2 Operator of the deep fryer
He is responsible for the following work:
- He sets up the deep fryer for the current food to be fried, or converts it when he wishes to process food other than that
for which the supplier had set up the deep fryer when it was delivered.
- He loads the deep fryer with the food to be fried.
- He starts up the process and monitors it.
- He localizes problems and organizes their rectification.
- He fills frying oil into the deep fryer.
- He monitors frying quality and tops up the frying oil and carries out cleaning and filtering.
2.4.2.3 Service personnel
These are responsible for the following work:
- The cleaning, maintenance and repair of the deep fryer according to the work described in Sections «6. Maintenance,
6 - 1» and «7. Fault rectification, 7 - 1».
- The dismantling, storing and disposal of the deep fryer.
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