Safety handling of vegetable oils

Abstract

This thesis deals with the safety aspects of handling vegetable oils in the operating conditions of food establishments, focusing on the risk of fire, oil degradation, and improper oil storage. Vegetable oils such as sunflower oil, rapeseed oil, and used rapeseed oil are widely used in commercial kitchens, but their improper handling can lead to fire, toxic fumes, and negative environmental impacts. The study evaluates the flash point, smoke point, and auto-ignition temperature of these oils in order to assess the risks associated with their flammability. It also uses the FMEA (Failure Mode and Effects Analysis) method to identify potential risks associated with the use of the oils and to make recommendations based on this analysis. The work provides practical recommendations for restaurant owners, kitchen staff and regulatory agencies to increase worker safety and ensure compliance with safety standards.