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ProStart Year One Chapter Three

ProStart Year One Chapter Three. Preventing Accidents and Injuries. Safety and the Law. It is the responsibility of the restaurant and all of its employees to provide safe food and shelter for its guest It is also the right of everyone employee to expect to work on a safe premises

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ProStart Year One Chapter Three

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  1. ProStart Year OneChapter Three Preventing Accidents and Injuries

  2. Safety and the Law • It is the responsibility of the restaurant and all of its employees to provide safe food and shelter for its guest • It is also the right of everyone employee to expect to work on a safe premises • Premise: the space and property that makes up the entire restaurant from the parking lot to the restrooms

  3. Safety and the Law • Restaurants that fail to provide a safe environment can be sued • Liability: The legal responsibility that one person or a business has to others • It is your responsibility as an employee to be aware of the law and your liability to your guest

  4. Why Safety? • Customers • Employees

  5. Workers’ Compensation • State run agency that helps employees who are injured or become ill while working • Payments for lost work time and medical treatment • Employers pay a fee for every employee to receive this benefit

  6. OSHA – Occupational Safety and Health Administration Federal Agency that creates and enforces safety related standards in the workplace. Employers are required by law to inform employees of the job safety and health protection provided.

  7. Mandatory for Foods Services OSHA Poster 2203 or 3167

  8. MSDS • Material Safety Data Sheets • Describe hazards of chemicals • Each product has its own MSDS • Also tell how to identify, reactivity to water or other chemicals and other special precautions • If hazardous chemicals are used in the restaurant, the employer must have an MSDS Notebook on hand

  9. For Example Clorox Bleach

  10. Types of Chemical Hazards • Physical Hazards: Flammable, explosive, reactive to water or air, or stored under pressure • Most commonly burns • Health Hazards: Cause long or short term injury • Toxic Chemicals: poisonous • Carcinogenic Chemicals: cause cancer • Corrosive Chemicals: cause material to be eaten away

  11. Preventing Fires and Burns • 1/3 of all restaurant fires occur because of faulty wiring or the improper use of equipment • Grease fires occur due to lack of cleaning equipment and ventilation areas • Arson: Deliberate and malicious burning of property

  12. Fire Detection Devices • Smoke Detectors: Require a flow of air. Should be located in “dead areas” such as end of hallways. Never in food prep areas…why? • Heat Detectors: Detect fires thru rapid changes in air temperatures. Best in open prep areas

  13. Class of Fire Extinguisher • A: Ordinary combustibles • B: Flammable liquids • C: Electrical Equipment

  14. PASS Pull Pin Aim at the base Squeeze the trigger Sweep from side to side

  15. Evacuation • Mark each route with… • signs and lights • Provide emergency… • lighting • All exit doors should open… • outward • Exit steps and ramps should be kept… • clear and repaired

  16. Preventing Burns • Protective clothing and equipment • Traffic patterns • Check equipment, repair • Pot handle location on the stove • Hot fat • Lifting Lids

  17. Preventing Burns • Use proper pads for handling hot pans, never use a hand towel…why? • Communicate with others when carrying hot pans…what should you say? • When using fryers avoid overloading fryers, placing excessively wet foods in hot grease • Stove fires.. Using baking soda or salt…never use water or flour on a fire

  18. Preventing Falls • Verbally Warn • Block Area • Clean Area • Leave sign until safe

  19. Lifting and Carrying Safely • Wear good shoes • Wear good clothes • Check the weight of the load • Look for hand holds • Check the balance of the load • Ask for help is necessary • Use hand trucks • Use proper lifting techniques

  20. Preventing Cuts • The Best Rule: Always focus on your task! • Know the proper way to walk with a knife, down by your side. Let others know you are walking with a knife • Remove the whole lid when opening a can • Do not store glass or bottles above ice machine • If glass breaks around ice bins all ice must be tossed out and bins cleaned • Use plastic or metal scoops for ice

  21. Preventing Cuts • Use knives safely…know the “basics” • Sharpen knives properly, wet stones and steels, away from food prep • Hand wash knives, never in a machine or dropped into a sink • Unplug electrical cutting equipment before cleaning… • All employees must be properly trained on all electrical cutting equipment and be of proper age to operate

  22. Broken Glass • Wear gloves • Use a dust pan and brush • Dispose of properly

  23. First Aid • Accidents can be prevented • CPR – restores breathing and heartbeat • Heimlich maneuver (abdominal thrust) removes food from airway- choking • Get proper training • Good Samaritan Act

  24. Safety Audit Inspection of facilities, equipment, practices and management. In the form of a checklist.

  25. Kitchen Shoes • Skid resistant soles • Low heels • Lace up tightly or no laces • Heat, water and grease resistant • Closed toe style

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