ProStart Year One Chapter Three

1. ProStart Year OneChapter Three Preventing Accidents and Injuries

2. Accident • Unplanned, undesirable event that can cause major property damage, injuries or fatalities, lost time from work and disruptions of work.

3. Cardiopulmonary Resuscitation (CPR) • First-aid technique that tries to restore breathing and heartbeat to person who show no signs of breathing or pulse.

4. Heimlich Maneuver • Procedure that removes food or other obstacles from a choking person’s airway.

5. Liability • Legal responsibility that one party has to another, enforceable by law in court.

6. Toxic • Poisonous

7. Who is legally responsible for providing a safe environment and ensuring safe practices? • Foodservice operators

8. Define the role of Occupational Safety and Health Administration (OSHA) regulations. • Government rules and regulations that are strictly enforced to ensure that all employees in a foodservice establishment are working in a place that emphasizes safety.

9. State in your own words the Hazardous Communication Standard requirements for employers. • This requires that all employers notify their employees about chemical hazards present on the job, and train employees to use these materials safely.

10. Identify electrical hazards that contribute to accidental fires. • Plug with same size prongs • Frayed cord • Too many plugs in an outlet or extension cord • Cracked switch plate • Cracker receptacle plate • Lack of grounded plug • Lack of grounded outlet

11. Classify different types of fires and fire extinguishers. • A – Ordinary combustibles (paper, cloth) • B – Flammable liquids (grease, oil) • C – Electrical equipment (cords, motors)

12. Outline proper actions to take in the event of a fire at a foodservice operation. • Remain calm • Start evacuating people immediately • Call the fire department. Don’t assume someone else has called.

13. Describe the ways to prevent burns. • Correct uniforms and protective equipment • Keep hand protectors dry • Warn others when moving hot food around others • Keep aisles and doorways clear of obstacles • Dry off food before frying

14. List hazards that contribute to injury due to slips, trips or falls. • Chairs, tables, snow, ice, oil, garbage, tree branches, potholes, grease

15. Outline proper procedures for cleaning up spills on floors. • Verbally warn everyone nearby • Block the area with a sign such as “Wet Floor” • Clean spill using appropriate products and equipment

16. Outline the steps to safely use a ladder. • Always work with someone who can hold the bottom of the ladder. • Set the ladder away from overhead obstacles. • Rest eh ladder feet on a firm, flat and clean surface. • The ladder should be within easy reach of the items you need. • Lock the folding bar. • Test for balance. • No metal near electricity. • Watch for nearby doors • Use a hand to steady yourself as you climb. • Don’t stand on the top two rungs. • Put away when done.

17. What are the proper steps to lifting and carrying items to avoid injury? • Wear good shoes • Check the weight of the load • Look for hand holds • Check the balance of the load • Use a hand truck or helper if possible • Establish solid footing • Align your body, bend at the knees, use leg muscles

18. List the hazards that can cause cuts. • Cans, lids, can openers • Cutting strips on boxes of plastic wrap • Wooden crates • Box openers • Knives • Broken bottles, glass, dishes • Machinery with blades

19. What are the 10 practices for safe knife handling? • Keep sharp • Never touch blades • Use knife for intended purpose only • Place damp cloth under cutting board to prevent slips • If interruption occurs, stop cutting and put knife on board • Never leave knives soaking under water • Never try to catch a falling knife • Carry knives with the cutting edge slightly away from your body • Pass knives by placing on a sanitized surface • Store knives properly

20. List safe driving techniques. • Wear seatbelts at all times • Lock all doors • Obey traffic laws including speed limit • Do not smoke or talk on phone while driving

21. Outline basic first aid concepts and procedures. • Meet the injured person’s emotional as well as medical needs. • Need proper equipment • Need proper training • Need a concerned attitude for the injured • Accidents can be prevented • Accidents can have serious results • You have a large responsibility to keep yourself safe • You have a larger responsibility to keep your customers and other employees safe

22. Explain the importance of the general safety audit. • Hazardous areas or practices are identified and can be fixed.

23. Explain the importance of completing standard reports for any accident or illness at the operation. • Records will help with possible law suits • Records will help determine if there is a problem that needs fixing • Reports can help keep costs down

24. List ways to use protective clothing and equipment to prevent injuries. • Gloves can protect hands from burns and cuts • Goggles can protect eyes from chemicals, flying food • Long sleeves can protect arms from burns • Dish washers should wear water resistant gloves and aprons to protect from chemicals • Shoes should be non skid, no laces, closed toe, water and grease resistant