Safe and Efficient Oil Handling: Training Your Kitchen Staff

Tyler Zemantic
Apr 25
3 min read

Updated: May 5

close up of a hand wearing a glow dropping french fries into a deep fryer

In the fast-paced world of commercial kitchens, oil is essential — and potentially dangerous. Whether you’re frying up batches of crispy wings or sizzling vegetables on the flat-top, the safe handling of hot and used cooking oil is critical to keeping your team protected and your operation running smoothly.

Every year, commercial kitchens report injuries and costly incidents caused by oil-related accidents — from burns and slips to improper disposal and plumbing issues. The good news? With proper staff training and kitchen oil handling protocols, these risks are easily preventable.

In this guide, we’ll walk through the key steps for training your staff on used cooking oil safety — from handling hot oil to storing and recycling it the right way.

Why Proper Oil Handling Matters

Hot oil is one of the most common sources of injury in a commercial kitchen. Without the right training and tools, staff may:

Spill oil while draining fryers
Burn themselves during transfer
Cause slip hazards by dripping oil on the floor
Store oil improperly, leading to fire risk or contamination
Dump oil down drains, causing clogs and violating FOG laws

By investing in training and safe procedures, you reduce these risks, protect your staff, and ensure your used cooking oil can be recycled cleanly and efficiently.

Step 1: Educate on the Dangers of Hot Oil

Start by teaching your team why oil safety matters. Even experienced cooks can get complacent — especially during a busy rush.

Key risks to highlight:

Burns: Hot oil can cause second- or third-degree burns in seconds.
Slips and Falls: A small spill can create a dangerous floor hazard.
Fires: Oil is highly flammable. Mishandling near open flames or hot surfaces can lead to flare-ups.
Drain Damage: Pouring oil down the sink can clog pipes and cause thousands in plumbing repairs — and violates FOG regulations.

Step 2: Use the Right Personal Protective Equipment (PPE)

Staff should always wear appropriate PPE when handling oil, especially when transferring from fryers or containers. This includes:

Heat-resistant gloves – to protect hands from splashes and contact burns
Aprons – to shield clothing and skin
Closed-toe, slip-resistant shoes – to reduce the risk of slipping or foot injuries
Eye protection – in high-risk tasks or bulk transfer setups
Make it standard practice: No PPE, no oil handling.

Step 3: Train on Safe Transfer Techniques

One of the most dangerous moments in oil handling is the transfer process — moving hot or cooled oil from fryers to storage containers.

Key safety steps:

Allow oil to cool before transferring (at least below 120°F when possible).
Use spill-proof equipment, such as:
- Funnel attachments
- Pump systems
- Caddies with built-in transport tanks
Never lift full containers of hot oil by hand. Use carts or mobile containers.
Clean up drips or spills immediately to prevent slips.
Ensure containers are clearly labeled and securely closed.

Tip: Partner with Phibro RenewOil — we provide safe, sealed containers and scheduled pickups that minimize staff handling.

Step 4: Know Where (and Where Not) to Store Used Oil

Used oil should never be stored in open buckets or left near heat sources or food prep areas.

Best practices:

Use designated oil storage containers provided by a licensed hauler like Phibro RenewOil
Place containers in a secure, well-ventilated space — ideally outdoors or in a dedicated grease room
Keep containers sealed at all times to prevent contamination and pests
Post signage in multiple languages, if needed, to ensure all staff understand disposal locations

Never store used oil:

In food-grade containers (this creates confusion)
Near open flames or fryers
On the floor in high-traffic zones

Step 5: Establish a Routine and Assign Responsibility

Create a clear oil handling routine that outlines:

Who is responsible for draining fryers
When oil should be cooled, filtered, and transferred
How spills are reported and cleaned
When to schedule oil pickups (don’t let bins overflow!)

Train all kitchen team members on the SOP, and make sure new hires receive onboarding on kitchen oil handling procedures during their first week.

Downloadable wall charts, checklists, or short video walkthroughs can reinforce your training.

Step 6: Work with a Reliable Collection Partner

Your used cooking oil is a regulated waste, and it’s your responsibility to make sure it’s collected safely and legally.

Phibro RenewOil simplifies oil handling by providing:

Clean, spill-proof containers
Flexible pickup schedules
Real-time service tracking
Documentation for compliance inspections
End-to-end recycling that converts oil into renewable fuel

Learn more about our used cooking oil collection services

Final Thoughts

Safe oil handling is a team effort — and it starts with training. By empowering your staff with the knowledge and tools to manage used cooking oil properly, you reduce injury risk, improve kitchen efficiency, and ensure your oil is ready for clean, sustainable recycling.

If you’re ready to take the guesswork out of grease management, Phibro RenewOil is here to help.