Chapter 3

1. Chapter 3 Preventing Accidents and Injuries

2. Section 3.1 Introduction to Workplace Safety Pages 132-137

3. Safety and the Law • The safety of all customers and employees is the responsibility of every foodservice establishment. (legal right & safe environment for employees) • Managers are expected to know about hazard and what to do to correct them. • Premises = encompass all the property around the restaurant. • Restaurants that fail to provide safety for their customers or employees can be sued, and can lose their good reputation, as well as money. BENEFITS – repeat customers, employee job satisfaction, lower operating costs, increased profitability. • Liability = legal responsibility that one person has to another

4. Workers’ Compensation • Workers’ compensation = state-administered program designed to help employees who are injured in accidents that occurred at work, or who become sick because of job-related reasons. • Provide payments for lost work time, payments for medical treatment, and payments for rehabilitation and retaining for the injured employee.

5. Government Regulations • Government rules are strictly enforced to ensure that all employees in a foodservice establishment are working in a place that emphasizes safety. • OSHA (Occupational Safety and Health Administration) = federal agency that creates and enforces safety related standards and regulations in the workplace. (Specific forms for investigating and reporting accidents, injuries and illnesses.

6. Gov. Regulations Continued • Most common OSHA violations found in restaurants is the lack of hazard communication programs = also called right-to-know and HAZCOM. (requires that all employers notify their employees about chemical hazards present on the job, and train employees about MSD sheets – look pg. 135) • Every foodservice operation must display an up-to-date version of the OSHA poster No. 2202 “Job Safety and Health Protection,” where employees can easily see • Physical Hazards • Health Hazards ( carcinogenic, toxic or corrosive)

9. Common Foodservice Chemicals

11. Example of a MSDS Sheet • http://aolsearch.aol.com/aol/search?invocationType=topsearchbox.search&query=MSDS+sheet+on+bleach • Must have an up-to-date, written inventory of every hazardous chemical product. • MSDS sheet for every chemical on the chemical inventory list • Easy-to-read labels • Written copy of the establishments training program and establishments Hazard Communication Plan

12. Questions??? • What is liability? • What does the Hazard Communications Standard require of employers? • What is a Material Safety Data Sheet (MSDS)?

13. Section 3.2 Preventing Fires and Burns Pg. 138-146

14. Fire Hazards • 1/3 of all accidental fires in restaurants are due to either faulty electrical wiring and equipment, or to improper use of equipment. • Grease fires can be prevented by following a regular cleaning schedule for walls and work surfaces; ranges, fryers, broilers, microwave and convection ovens • All flammable items must be stored away from the stove. (Pam, chemicals, linens etc.) • Arson = the deliberate and malicious burning of property

15. Before Using and Electrical Appliance, Check for: • Plug with same size prongs • Frayed cord • Too many plugs in an outlet or extension cord • Cracked switch plate • Cracked receptacle plate • Lack of grounded plug • Lack of grounded outlet

18. Common fire detection devices Smoke Detectors Heat Detectors

19. Classes of Fires • A – Ordinary Combustibles • Trash, wood, paper, cloth, cardboard • Most often occur in food storage rooms, dining areas and restrooms • B– Flammable liquids • Grease, oil, flammable liquids • May occur in kitchens (deep-fat fryers) and maintenance areas • C – Electrical Equipment • Electrical equipment, cords, motors, switches, wiring • Fires in a toaster, cord igniting, in a motor of a grinder

20. Types of Fire Extinguishers • Water-based: • Rechargeable from a clean water source • Use on Class A fires only • Aqueous film-forming foam • Red. temp. and supply of oxygen to fire • Use on Class A or B fires • Do not use on deep-fat fryer fires • Carbon dioxide • Gas-based mixture leaving no residue, limited range • Use on Class B or C fires • Dry chemicals • Interrupt chemical action that sustains fire • Available in A/B/C and B/C • Only B/C type should be used on deep-fat fires

21. PASS SYSTEM - Pull - Aim - Squeeze - Sweep

22. Evacuating • To protect employees and customers if there is a fire, a well-designed and practiced emergency plan should be ready-in advanced. • Evacuation routes are usually planned to give everyone at least 2 ways out of the building • Keep routes and exits clear and unlocked • Mark each route w/ signs and lights • Provide emergency lighting • Exit steps and ramps should be marked, kept clear, and repaired as needed.

23. Should You Fight a Fire? • The most important rule for fighting a fire is to ask yourself if you are in danger. • The only fire you may be able to handle are small, such as a fire in a single pan, or a trash can. • How would I put out a fire in the: ????? • Stove • Microwave • Stove top

24. Preventing Burns • Correct uniforms and protective equipment can protect employees against spattering, escaping steam and hot equipment. • Can wet material transfer heat faster or slower than dry material? • What could happen if I grabbed a hot pan w/rubber gloves? • Flow of food is very important – why? • Oil vs. water? (frying w/frozen food) • Steam burns and steam tables • Removing dishes from hot water or dishwasher?

26. Questions??? • What is the PASS system and what does it stand for? • What are the three classes of fires? What materials burn in each fire • Name some basic traffic principles that can help prevent burns?

27. 3.3 Preventing Slips, Trips, and Falls

28. Preventing Slips, Trips, & Falls • Most slips, trips, and falls occur on 3 surfaces: • Steps • Floors • Pavement (outside of building) • Best way to safeguard customers/coworkers is by anticipating what might happen. • For the safety of everyone, all aisles in serving and dining areas should be at least four feet wide (putting chairs in the aisle is sometimes a fire hazard) • Outside areas need to be checked (snow/ice/water/tree branches etc)

29. Preventing Slips, Trips, & Falls • Grease and oil on floors is a major cause of slips/falls • Floors thoroughly cleaned at least once a day • Floor coverings cleaned • Non-skid floor mats • Spills cleaned up immediately • Verbally warn nearby customers/employees • Post signs “Caution-Wet Floor” • Direct people around spill • Stairs, ramps and raised dining areas • Well light • Clearly mark stairs and ramps • Handrails sturdy and secure • Keep stairs clear of obstacles (never use them for storage areas)

30. Using Ladders Safely • Three common ladders used in storage areas • Straight ladders (reach 3 ft) • Step ladders (long enough so you do not have to stand on top step) • Step stools (long enough so you do not have to stand on top step) • Lifting Loads Safely • Check your footing and condition of the floor • Face toward the load • Bend at the knees • Keep back straight • Lift w/leg muscles • The safest way to use a ladder is for 2 employees to work together: 1 person should hold the bottom of the ladder, and the other person should pass and receive items.

31. Ladder Safety Continued • Set the ladder away from overhead obstacles • Fest the ladder feet on a firm, flat and clean surface. • Lock the folding bar of a step ladder • Never put a metal ladder on, or near electrical wiring • Lock doors near the ladder • What else are some safety tips?

33. Questions??? • Name three things you should do when there is a spill being cleaned up? • What can you do to prevent slips and falls on stairs and ramps? • What information should be on the label of a ladder? • Is it safe to stand on the top step of a ladder is someone is holding it steady for you?

34. 3.4 Lifting and Carrying Safely

35. Lifting and Carrying Safely • Safe Lifting Practices: • Wear sturdy-non-skid shoes • Check the weight of the load • Don’t wear loose clothes that might catch on the load or on a nearby object and throw off your balance • Look for hand holds • Balance load • Ask for help • Use hand trucks, dollies, or carts for moving heavy loads • Use proper lifting techniques

37. Questions??? • Why is it important to lift and carry items safely? • Always lift with you _______ and not your _______? • What can happen if you transport items improperly? • What precautions should be taken before lifting anything?

38. 3.5 Preventing Cuts

39. Preventing Cuts • Cuts happen most frequently to kitchen employees, but other employees/customers can get hurt too, these are some sharp hazards: • Cans, can lids, and can openers • Cutting strips on boxes or aluminum foil and plastic wrap • Wooden crates • Box openers and utility knifes • Steak and chef knifes • Broken bottles, glasses and dishes • Machinery with blades

40. TO AVOID CUTS • To avoid cuts, follow simple kitchen safety tips: • Use gloves or a towel to protect hands while removing lids from glass bottles or jars • Use proper openers • Use plastic or metal scoops and ladles to handle food and ice (how do you scoop out ice) • Cover food w/plastic wraps or lids instead of glass • Throw out nearby food or ice when glass is broken – why? • What would happen if glass is broken near an ice machine? • How would you handle, clean a slicer? • What are some proper techniques for cleaning and how old do you need to be?

42. Clean up & Discard glass & cans • Rinse empty glass/metal cans and store properly • Broken glass needs to be cleaned up immediately • How would you clean up broken glass? QUESTIONS • Name 3 sharp hazards you are likely to find in a kitchen? • Name 4 kitchen safety tips? • What is the proper way to pass a knife to another person?

43. 3.6 Safe Driving and First Aid

44. Safe Driving • Safe driving is not only important for making deliveries, but also for running work-related errands or catering. • Managers should check driving record and offer training • Wear a seatbelt at all times • Lock all doors • Obey traffic laws, signs • Do not smoke while driving

45. First Aid • First aid = refers to medical treatment given to an injured person either for light injuries or until more complete treatment can be provided by emergency service or other health care providers • Effective first aid meets the injured person’s emotional as well as medical needs. • To ensure employee and customer safety, always remember: • Accidents can be prevented • Accidents have serious results • You need to help keep yourself safe • You have a large responsibility to keep you customers and other employees safe.

46. First Aid Continued • First aid kits should be located within easy reach of possible accident sites. • Most foodservice injuries are minor, but it is important to know CRP and Heimlich maneuver • Cardiopulmonary resuscitation = restores breathing and heartbeat to injured persons who show no signs of breathing or pulse • Heimlich maneuver = removes food or other obstacles from a person’s airway if someone is choking. • Training and certification must be renewed • All employees need to be trained on how to handle emergencies including: • Foodborne outbreaks, employee w/contagious illnesses, customer/employee injured, accidents involving restaurant vehicles, loss of power, fires, floods, and armed robberies

48. Questions??? • Name three emergencies that are likely to occur in a restaurant? • What is first aid? • When is the Heimlich maneuver performed? • When is CPR performed and what does it stand for?

49. 3.7 Safety as an Ongoing Process

50. The Safety Audit • Any safety program must meet the operation’s specific needs • Include any other items, depending upon the geographic location • The purpose of a general safety audit is to give you an overview of the level of safety in the establishment. • The safety audit is in the form of a checklist, a no response to any item requires follow up • Regular safety self-inspections can help make sure safety practices are used throughout the operation • Facilities (exterior and interior) • Equipment (all, cooking, cutting equipment, refrigerators, tools, vehicles, fire extinguishers and alarms) • Employee practices (must be trained in safe practices) • Management practices (evaluate the level of commitment to protecting employees and customers)