Hazard Recognition and Injury Prevention in Food Service Workers

1. Hazard Recognition and Injury Prevention in Food Service Workers

2. Injury Statistics • Bureau of Labor statistics indicate that the incidence of non-fatal occupational injuries throughout foodservice dropped to an all-time low of 5.2 per 100 full-time equivalent employees in 2006. • That is in contrast to a rate of 5.5 per 100 the previous year

3. Common Injuries • Lacerations, Punctures and Amputations • Electrical Shock and Electrocution • Slips and Falls • Repetitive Motion Injuries (RMI) • Back Pain and Injuries • Burns

4. This overview will: • Identify the most common injuries in restaurants and kitchens • Identify the hazards most likely to cause injuries • Provide ideas for reducing the hazards and preventing injuries

5. Lacerations, Punctures and Amputations Result primarily from: • Peeling, Dicing, Mincing, or Slicing with: • Non powered cutting tools – mostly knives • Food slicers • Meat grinders • Mixers, blender, and whippers • A smaller number resulted from broken dishes, cups, and glasses.

6. Preventing Lacerations, Punctures and Amputations Blade safety tips: • Cut AWAY from, not toward, your body • Use a stabilizing tool and not your fingers to steady the food • Use a cutting board. Never hold items in your hands while cutting or slicing • Use the correct knife for the job.

7. Preventing Lacerations, Punctures and Amputations Blade safety tips: • Wear appropriate gloves for your job • Use cut resistant gloves for high production jobs. However, remember they are cut resistant, not cut proof- injuries can still occur. • Make sure gloves fit properly • Keep knives and blades sharp • Dull blades slip • Sharp blades improve accuracy and performance • Sharp blades decrease strain and fatigue • Tighten or replace loose handles

8. Preventing Lacerations, Punctures and Amputations • Make sure all guards and safety devices are in place on slicers and other machinery such as mixers, blenders, electrical tools and maintenance equipment • Use food pushers to advance food in machines • Never put your fingers near moving parts or blades • Don’t try to cut anything too thin in a slicer. Use a knife. • Don’t try to catch falling items, especially knives. • Discard broken or chipped dishes and glassware

9. Preventing Lacerations, Punctures and Amputations Lockout • Equipment that starts up unexpectedly, especially during cleanup or maintenance, can cause many serious injuries • To reduce the risk of injury, unplug equipment before doing clean-up, maintenance, or repairs. If the equipment is hardwired, follow the specific lockout procedure for that equipment

10. Lockout / Tagout Approximately 3 million workers service equipment and face the greatest risk of injury if lockout/tagout is not properly implemented. Compliance with the lockout/tagout standard (29 CFR 1910.147) prevents an estimated 120 fatalities and 50,000 injuries each year

11. Lockout / Tagout The Lockout / Tagout standard is not a suggestion, it’s an OSHA LAW. However, if this procedure is too time consuming for you to perform……..

12. Perhaps a co worker can lend you…. a hand… LOCK OUT ALL HAZARDOUS ENERGY SOURCES BEFORE WORKING ON THEM!!

13. ICES • Ice slows bleeding. • Compression over an injury slows bleeding. • Elevation above the level of the heart reduces swelling. • Splinting decreases bleeding and reduces pain.

14. Treatment of Lacerations and Amputations • Direct pressure is the most common and effective way to control bleeding. • Apply pressure with gloved finger or hand. • Elevating a bleeding extremity often stops venous bleeding. • Use both direct pressure and elevation whenever possible. • Apply a pressure dressing.

15. Treatment of Lacerations and Amputations • If bleeding continues, apply pressure on pressure point. • Pressure points are located where a blood vessel lies near a bone. • Be familiar with the location of pressure points.

16. Location of Pressure Points

17. Treatment of Lacerations and Amputations • Splints can help control bleeding associated with a fracture. • Air splints can be used to control bleeding of soft-tissue injuries.

18. Tourniquets • Fold a triangular bandage into 4˜ cravat. • Wrap the bandage. • Use a stick as a handle to twist and secure the stick. • Write “TK” and time and place on patient.

19. Tourniquet Precautions • Place as close to injury as possible, but not over joint. • Never use narrow material. • Use wide padding under the tourniquet. • Never cover a tourniquet with a bandage. • Do not loosen the tourniquet once applied.

20. Treatment of Amputations • Immobilize a partial amputation with bulky dressings and a splint. • Wrap a complete amputation in a dry sterile dressing and place in a plastic bag. • Put the bag in a cool container filled with ice. • Transport severed part with patient

21. If Unconsciousness Occurs • Continue to control external bleeding . • Elevate legs and keep patient warm. • Arrange immediate transport to hospital

22. Electrical Shock and Electrocution

23. Electrical Shock and Electrocution An electric shock occurs when a person comes into contact with an electrical energy source. Electrical energy flows through a portion of the body causing a shock.

24. Electrical Shock and Electrocution An electric shock can cause severe burns to the skin

25. Electrical Shock and Electrocution First Degree Flash Burn

26. Electrical Shock and Electrocution Second Degree Burn to Hand

27. Electrical Shock and Electrocution Third Degree Burn to Hand

28. Electrical Shock and Electrocution One of the most important things to keep in mind is that … Water and electricity together are very dangerous to humans

29. Electrical Hazard Avoidance Electrical outlets in the kitchen should not be too close to the kitchen sink and the drain board. Water splashing from the kitchen sink and drain board may enter the outlet creating an extreme hazard for food service personnel

30. Ground fault circuit interrupters (GFCI’s) • GFCI contains a special sensor that monitors the strength of the magnetic field around each wire in the circuit when current is flowing. • The field is proportional to the amount of current flow.

31. Types of GFCI’s • Receptacle type: • Incorporates within one device one or more receptacle outlets, protected by the GFCI. • Popular and inexpensive. • Most are of duplex type • Can protect additional non-GFCI type receptacles connected “downstream”.

32. Types of GFCI’s • Cord Connected type: • Attachment plug incorporates the GFCI module. • Protects cord & any equipment attached to the cord. • Attachment has non-standard appearance • Equipped with test and reset buttons. • No-voltage release feature

33. Electrical Hazard Avoidance • Avoid the use of damaged extension cords • Never run an extension wire under carpet or mats

34. Electrical Hazard Avoidance Many appliances in the kitchen are double Insulated. However, some appliances Have a metal body and should be plugged into a properly grounded outlet Three Prong Receptacle

35. 1910.405 Wiring methods, components, and equipment for general use. • Receptacles shall be of the grounding type

36. Electrical Shock and Electrocution An electrical current can be fatal if the current passes through vital organs of the body such as the heart!

37. Electrical Shock and ElectrocutionEmergency Care If an employee gets shocked…. # 1 Priority – REMOVE THE HAZARD!!! • Trip breakers • Unplug cords • Pull victim away from electrical source using non conductive means (wooden broom handles etc.)

38. Electrical Shock and ElectrocutionEmergency Care The primary cause of death in electrocutions are cardiac arrhythmias Specifically Ventricular Fibrillation (V Fib)

39. Electrical Shock and ElectrocutionEmergency Care Time is of the essence • Have someone call 911 • Direct someone to get an AED • Remove shock hazard • Open airway, check for breathing • If no breathing, 2 rescue breaths • Check pulse, if no pulse, begin CPR • Attach AED as soon as it arrives, shock as indicated

40. Slips and Falls

41. Slips and Falls A common cause of injuries in the food service industry are slips, trips and falls. Slip and Fall prevention is an EXTREMELY high priority for OSHA.

42. Slips and Falls In some segments of industry, slips and falls rank as the most frequent workplace injury They also account for the highest incidence of serious injuries and fatalities…..

43. Bad Day At Work

44. Slips and Falls Most fall accidents are generally due to poor housekeeping practices in the workplace such as water or oil spills on the floor. Materials placed untidily or using passageways for storage can also cause slips, trips or falls.

45. Injuries Associated with Slips and Falls • Bruises (contusions) • Lacerations • Avulsions • Strains and Sprains • Fractures • Dislocations • Closed and Open Head Injuries • Death

46. Treatment of Fractures and Dislocations Signs and Symptoms • Deformity • Tenderness • Guarding • Swelling • Bruising

47. General Splinting Rules • Remove clothing from the area. • Note and record the patient’s neurovascular status. • Cover all wounds with a dry, sterile dressing. • Do not move the patient before splinting

48. General Splinting Rules • Immobilize the joints above and below the injured joint. • Pad all rigid splints. • Maintain manual immobilization. • Use constant, gentle, manual traction if needed. • If you find resistance to limb alignment, splint the limb as is

49. General Splinting Rules • Immobilize all suspected spinal injuries in a neutral in-line position. • If the patient has signs of shock, align limb in normal anatomic position and transport. • When in doubt, splint

50. Preventing Slips and Falls • Use non-slip footwear • Keep floors free from water or grease • Clean floors regularly • Introduce a spill procedure that requires immediate mopping up of all spills followed by a dry mop to ensure the surface is not left wet. • Put up warning signs around spills or wet floors • Provide drainage to prevent pooling of water and grease.. • Minimize the need to carry full pots or pans, so there are fewer spills. • Avoid walking on slippery floors.