ProStart Obj. 3.0 Workplace Safety

1. ProStart Obj. 3.0 Workplace Safety

2. Every restaurant and foodservice operation is responsible for the safety of all guests and employees. Guests have a legal right to expect safe food served in a safe environment on safe premises. All the property around the restaurant. Employees also have a legal right to work in a safe environment that is free of hazards. Safety and the Law 3.1 Chapter 3 | Workplace Safety

3. Safety and the Law Restaurant and foodservice operators are liable, or legally responsible, for the health and safety of their guests and employees. An effective safety program helps managers provide reasonable care. Thoughtful, careful precautions.

4. Safety and the Law The Fair Labor Standards Act Ensures that young people---those under the age of 18—do not risk their health, well-being, or educational opportunities 14-15 years of age Restriction on the number of hours they can work Food prep Work in food preparation but not baking and limited cooking duties 16-17 years of age Unlimited hours Can’t work with hazardous equipment Power-driven meat processing machines, commercial mixers, etc.

5. Government Regulations • The Occupational Safety and Health Administration (OSHA) • Federal agency that creates and enforces safety-related standards and regulations in the workplace. • Employers must inform employees of the job safety and health protection provided by the Occupational Safety and Health Act of 1970. • Every restaurant and foodservice operation must display a current copy of the OSHA poster “Job Safety and Health Protection” (or the state equivalent), where employees can easily see it when they report to work. 3.1 Chapter 3 | Workplace Safety

6. Government Regulations Restaurant must report to OSHA any accident resulting in death or hospitalization of 3 or more employees within 8 hours of happening. Other injuries must be reported within 6 days of happening. Each restaurant must keep a yearlong log of occupational injuries and illnesses. OSHA Form 300

7. Government Regulations Hazard Communication Standard (HCS) All employers notify their employees about chemical hazards present on the job and train employees to use these materials safely. p. 161 Common Foodservice Chemicals Material Safety Data Sheets (MSDS) Safe use and handling Physical, health, fire, and reactivity hazards Precautions Appropriate PPE First-aid into Manufactures name and address MSDS Activity

8. The Safety Audit • A safety program is designed to meet the specific needs of the operation. • Safety program guidelines are based on existing safety practices and the insurance carrier’s requirements. • The purpose of a general safety audit is to judge the level of safety in the operation. • A safety inspection of facilities, equipment, employee practices, and management practices. 3.1 Chapter 3 | Workplace Safety

9. Personal protective equipment, such as gloves and goggles, protects employees from potential hazards on the job. Cooks and other kitchen employees can wear long sleeves to protect their arms and an apron or chef ’s jacket for added protection from burns. Employees can wear goggles or safety glasses to protect themselves from splashing chemicals or from food flying out of grinders, choppers, or mixers. Good footwear helps prevent employees from slipping, tripping, or falling and protects their feet from falling objects or spills from hot water or food. Employees are responsible for using protective equipment properly and wearing the protective clothing that management recommends or provides. Personal Protective Equipment (PPE) 3.1 Chapter 3 | Workplace Safety

10. Emergency Plans The purpose of an emergency plan is to protect workers, guests, and property in the case of an emergency or disaster. • For an emergency plan to work, all employees must understand it before there is an emergency. • Good planning can prevent confusion, reduce fear, and minimize injury and loss during an incident. • Emergency plans are specific to each operation and should be posted in highly visible areas. • Should be a part of your plan • Floor plans—note first-aid stations, alarms, sprinklers, and fire extinguishers • Evacuation routes • Emergency telephone numbers for each type of emergency • The main parts of a safety plan are installing fire safety equipment, developing and posting evacuation routes, keeping exit routes clear, and training and drilling employees. • When violations or accidents occur, it can mean that the safety program needs improvement. 3.1 Chapter 3 | Workplace Safety

11. Accident Investigation An accident is an unplanned, undesirable event that can cause property damage, injuries or fatalities, time lost from work, or disruptions of work. Accident investigationinvolves eight steps. • Record information as soon as possible after the event occurs. • Use OSHA approved forms • Include a description of the event, the date, and two signatures on accident report forms. • Collect physical evidence or take pictures at the site. • Interview all people involved and any witnesses. • Determine as clearly as possible the sequence of events, the causes and effects, and the actions taken. • Submit reports to OSHA, the insurance carrier, lawyer, and corporate headquarters, as appropriate. • Keep all employees informed of procedures and hazards that arise from the situation. • If they aren’t already available, post emergency phone numbers in public places. 3.1 Chapter 3 | Workplace Safety

12. A variety of emergencies, both man-made and natural, may require the evacuation of the workplace. An evacuation plan Identify when and how employees are to respond to different types of emergencies. To protect employees and guests if there is an emergency, a well-designed emergency plan should be ready in advance, and employees should have training and practice with it. When planning evacuation routes, make sure there are at least two routes, using separate exit doors. Make sure to train all staff on how to evacuate the building Consider conducting practice drills to confirm that everyone knows and understands what to do in an emergency. Evacuation 3.1 Chapter 3 | Workplace Safety

14. Fire Hazards • One-third of all accidental fires in restaurants are due to either faulty electrical wiring and equipment or improper use of equipment (1). • 4 important aspects to fire safety • Prevention • Detection • Extinguishing and • Training (2) • All restaurant fires are classified as A, B, or C. • Class A fires usually involve wood, paper, cloth, or cardboard. • Class B fires usually involve flammable liquids and grease • Class C fires usually involve live electrical equipment (5) 3.2 Chapter 3 | Workplace Safety

15. Fire Hazards A fire safety expert (7) can help identify the right types of fire extinguishers for each type of fire that could occur in a restaurant or foodservice establishment. Different types of fires require different types of fire extinguishers (6) Handheld portable fire extinguishers can be used for small fires; larger fires are a job for the fire department. All employees should know where extinguishers (9) are located in an operation and what types they are. All fire extinguishers should be clearly and properly labeled.

16. Fire Hazards Four ways to put out a fire Remove the fire’s fuel supply Deny it oxygen Cool the fire’s fuel below it combustion point Disrupt the flame’s chain reaction by using a dry chemical extinguisher (8)

17. Fire Hazards Fire Extinguisher PASS Acronym to use a fire extinguisher. Pull Aim Squeeze Sweep (10)

18. Fire Hazards • When fighting a fire, always leave a way to escape. • Automatic systems operate even when no one is in the facility (11). • Smoke and heat detectors require a dependable source of electricity, a loud alarm, and a test button. • Heat detectors detect fires where there is no smoke; • flame detectorsreact to the movement of flames (12). • The only fires that employees of restaurant or foodservice operations ought to tackle are small ones. • If there is any doubt that you can fight a fire safely, the best response is to set off an alarm and evacuate immediately. 3.2 Chapter 3 | Workplace Safety

19. Burn a type of injury caused by heat. Burns are classified as being First Least serious degree of burn Skin turns read, feels sensitive, and may become swollen Second More serious and painful Blisters form and may ooze, causes intense pain and swelling Third Most serious burn Painless because of damage to the nerves Skin may turn white and soft or black and hard (13) Preventing Burns 3.2 Chapter 3 | Workplace Safety

20. Preventing Burns Traffic patterns are an especially important consideration in preventing burns in the kitchen and serving areas. The best way for employees to avoid burns is to respect heat and to always assume that a heat source is on and hot (15). When using steam equipment, check the steamer and steam table contents carefully. Warn guests if plates, food, or beverages are hot. Dishwashers should be careful when removing dishes from hot water or from a dishwashing unit that releases steam. (14)

21. Most slips, trips, and falls can be prevented: Hazards should be repaired or removed. Burned-out lightbulbs should be replaced. Spills should be cleaned up immediately. Verbally warn guests and employees, block the area, post a “Caution-Wet Floor” sigh, and direct people around the spill (17). Employees should remind guests of steps and raised dining areas and help those guests who may need assistance (16). Preventing Slips, Trips,and Falls 3.2 Chapter 3 | Workplace Safety

22. Preventing Slips, Trips,and Falls Employees should always use a ladder or step stool to reach racks and shelves higher than shoulder level. The safest way to use a ladder is for two employees to work together. One person can hold the bottom of the ladder, and the other can climb up and pass or receive items (18).

23. Lifting and Carrying Safely • Good storage practices and special lifting techniques prevent back injuries (19). • Store heavy loads on waist-level shelves and racks. • Put lighter items on the top shelves. Mark extra-heavy loads. • Before lifting anything, think out the process from beginning to end. • Safe Lifting • The principles of safe lifting hold true for safe carrying. • In restaurant and foodservice operations, people with heavy objects always have the right of way. • Servers and busers must plan their routes so that they can keep their bodies and loads in balance while they are moving. 3.2 Chapter 3 | Workplace Safety

24. Preventing Cuts • To avoid cuts, follow these kitchen safety tips: • Use gloves or a towel to protect hands while removing lids from glass bottles or jars. • Use proper openers on bottles or jars. • Use plastic or metal scoops and ladles to handle food and ice. • Cover food with plastic wraps or lids instead of glass. • Throw out nearby food or ice when glass is broken. • Wash sharp utensils separately and do not leave them in a sink. • Throw broken glass in outside garbage containers. • Broken glass, sharp tableware, can lids, cutting strips on aluminum foil and plastic wrap, box openers, etc. (20) • Knives are a standard tool in the kitchen. Each type of knife has a specific use. Sharp knives are much safer than dull ones. 3.2 Chapter 3 | Workplace Safety

26. A good first-aid program requires equipment, training, a concerned attitude for the injured, and a thorough follow-up. First Aid Kit Located within easy reach Common foodservice injuries include minor heat burns, chemical burns, cuts, sprains, and muscle cramps. p. 201 First Aid for Common Injuries Certified and Qualified First Aid 3.3 Chapter 3 | Workplace Safety

27. First Aid Cardiopulmonary resuscitation (CPR) Restores breathing and heartbeat to injured persons who show no signs of breathing or pulse. Certification renewal every year The Heimlich maneuver removes food or other obstacles from the airway of a choking person. • Do not attempt to perform CPR or the Heimlich maneuver unless you have had specific, current training and certification.

28. First Aid All employees should be trained in handling the emergencies that can happen at an operation. These emergencies include: FBI outbreaks Employees with contagious illness Customer or employee injuries on site Accidents involving restaurant vehicles Loss of power, water, or other utilities Fires Floods, storms, earthquakes, etc. Armed robberies and other criminal assaults

29. External threats, such as arson and theft, are another important workplace safety issue. Arson Deliberate and malicious burning of property, Is very difficult to stop Good overall fire safety and building security can eliminate many arson opportunities. External Threats 3.3 Chapter 3 | Workplace Safety

30. External Threats Keep back doors locked and alarmed at all times to prevent the occurrence of pilferage and to reduce the risk of robbery. Locking and alarming doors and windows while the facility is closed for business reduces the risk posed by intruders, robbery, and vandalism. All employees should review the operation’s security policies and procedures and actively practice the security measures.