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EQUIPMENT SAFETY

FOR FOOD WORKERS

GAS OVERVIEW

Safety Precautions

Gas leaks can cause explosions and expose you to carbon monoxide.*

When you see a large, yellow, flickering flame, or smell rotten eggs or sulfur, these may be signs that there is a problem with the equipment.

  • Immediately tell your supervisor and leave the building!
    • Do not turn any electrical switches or equipment on or off.
    • Do not use your phone.
    • Do not light any matches or smoke.
  • These could set off an explosion.

Do not return to the building until a trained authority tells you that the building is safe.

YOUR SUPERVISOR SHOULD DO THE FOLLOWING

  1. If there is a gas leak:
    • Clear the building; leave doors and windows open.
    • Call 911 from a cell phone outside the building or a phone in another building.
    • Turn the gas supply off at the meter.
  2. To prevent gas leaks or exposure to carbon monoxide:
    • Make sure all gas equipment is installed and vented correctly.
    • Have all gas equipment (flues, pipes, connections and safety devices) maintained and checked regularly by a trained professional.

YOU SHOULD

  • Never hang anything from gas pipes; this could loosen the fittings or cause damage to the pipes.
  • Always follow lockout/tagout* procedures for your facility.

DEFINITIONS:

  • Carbon Monoxide - Carbon monoxide is very toxic gas. It is colorless, odorless, tasteless, flammable. It is formed from incomplete burning of carbon, from products such as gasoline.
  • Lockout/Tagout - the standard that covers the servicing and maintenance o machines and equipment in which the uexpected energization or start up of the machine or equipment, or release of stored energy could cause injury to employees.
  • Food Safety
    in the Home
  • Food Safety
    in the Workplace
  • Clean
  • Separate
  • Cook and Chill
  • All food safety education materials are consistent with Massachusetts Department of Public Health, 
    Food Protection Program, FDA and USDA regulations and messages.

    Developed for the Massachusetts Partnership for Food Safety Education by the Massachusetts Department of Elementary and Secondary Education and University of Massachusetts Extension Nutrition Education Program. The Massachusetts Department of Elementary and Secondary Education, an Affirmative Action employer, is committed to ensuring that all of its programs and facilities are accessible to all members of the public. We do not discriminate on the basis of age, color, disability, national origin, race, religion, sex, or sexual orientation.