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Restaurant Safety. Agenda. Safety Triangle Statistics Four leading categories of injuries Plus one Regular inspections of facility Training Restaurant checklist. Safety Triangle. Remove or Isolate the Exposures Improve Work Practices Use PPE & Equipment. Statistics.
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Agenda • Safety Triangle • Statistics • Four leading categories of injuries • Plus one • Regular inspections of facility • Training • Restaurant checklist
Safety Triangle Remove or Isolate the Exposures Improve Work Practices Use PPE & Equipment
Statistics • Restaurants experience 7.7 nonfatal on the job injuries a year (per 100 full time injuries) BLS statistics
Leading 4 Categories of injuries • Slips & falls • Strains & sprains • Cuts & Lacerations • Burns • Workplace Violence BLS statistics
Slips & Falls • Exposures • Wet areas • Congested areas • Uneven surfaces • Grease build up • Mopping floors • Floor clutter
Slips & Falls • Control Measures • Non slip shoes • Wear appropriate shoes & clothing
Slips & Falls • Control Measures • Evaluate floor surfaces • Keep drain covers in place • Non slip mats in wet areas
Slips & Falls • Control Measures • Wipe up spills immediately • Caution/Wet Floor signs • Dry mop • Pick up food and other items as soon as possible • Use caution tape to alert employees & customers of elevation changes
Strains & Sprains • Exposures • Awkward postures & positions • Reaching, clearing tables • Emptying garbage • Mopping floors • Lifting
Strains & Sprains • Control Measures • When lifting trays The proper way Improper way
Strains & Sprains • Control Measures • Avoid reaching across tables while serving customers or clearing the tables. • Ask the customer to assist you in passing the plates
Strains & Sprains • Control Measures • Use the buddy system when moving tables • Try to keep the heaviest items between the shoulders and knees
Strains & Sprains • Control Measures • Use anti-fatigue mats on hard surfaces to help reduce the risk of fatigue. • Use mats in wet areas to soak up some of the liquids
Strains & Sprains • Control Measures • Provide carts for bussing tables and moving dishes around • Use ergonomically designed tools that allow the wrist to stay in the neutral position
Burns • Exposures • Hot beverages • Hot plates • Hot surfaces-grill, steam pots • Deep fat fryers
Burns • Control Measures • Wait until the coffee is done brewing before removing the pot • Use hot pads
Burns • Control Measures • Do not reach above ovens, steamers or fryers • Do not open cookers & steam ovens while under pressure
Cuts & Lacerations • Exposures • Knives left on counters • Meat slicers • Using utensils & equipment improperly • Broken dishes, glasses
Cuts & Lacerations • Control Measures • Keep knives in holders when not in use • Keep knives sharp
Cuts & Lacerations • Control Measures • Instruct employees how to use knives correctly
Cuts & Lacerations • Control Measures • Do not place knives in the sink • Wear cut-resistant gloves
Cuts & Lacerations • Control Measures • Instruct employees on proper cleaning procedures for the meat slicer • Zero out the blade
Cuts & Lacerations • Control Measures • Instruct employees on proper clean up of broken dishes/glass
Workplace Violence • Exposures • Robberies-at opening/closing • Handling Cash • Deliveries
Workplace Violence • Control Measures • Robberies-at opening/closing • Handling Cash
Workplace Violence • Control Measures • Deliveries
Workplace Violence • Control Measures • Security Systems • Work with local Police • Security Procedures
Summary • Safety Triangle • Remove or Isolate Exposures • Improve work Practices • Use PPE • 4 leading categories of restaurant injuries • Slips & falls • Strains & sprains • Cuts & Lacerations • Burns • Workplace Violence • Inspect your facilities, train employees
Summit web site • www.summitholdings.com • Employer Resources • Safety • Posters, Media Library, Safety Talks • Safety Training • Webinars, OSHA 10-Hour Classes • Business Center • Policies, Claims Search • Forms • Claims Forms • Health questionnaire, OSHA Recordkeeping • Safety Forms • Accident Investigation Report, PPE Agreement