Culinary Arts Safety Manual

1. Culinary Arts Safety Manual By: Kennavia King Tan Powe Patrice Murray Jamar Williams

2. INTRODUCTION • Tells the main ideas of the culinary arts food manual. • It gives the safety procedures, employee responsibilities, roles that OSHA and EPA play, etc.

3. Role of OSHA & EPA • OSHA enforces the workplace standards. • EPA deals with the food service operations to track how they handle and disposes of hazardous materials.

4. Responsibilities for Employers & Employees • Clean all product. • Have good hygiene. • Cover cuts and bruises. • Always wash your hands.

5. Protective Clothing • Gloves: Protect hands from injury. Always wash your hands even when wearing gloves. Change your gloves after handling any raw food. • Shoes: Should be sturdy and slip resistant for safety. MUST BE closed-toe! • Back braces: Should be worn lifting heavy objects. Design to support the lower back.

6. FIRST AID • Two pairs of disposable gloves • Sterile dressings to stop bleeding • Antibiotic Ointment • Burn Ointment • Adhesive bandages in a variety of sizes

7. EMERGENCY NUMBERS NEEDED • Providence Hospital • USA Medical Center • USA Children’s and Women • Mobile Fire & Rescue Dept

8. PERSONAL HYGIENE TIPS • Use proper hand-washing techniques • Practice good grooming and cleanliness techniques • Wear gloves and protective clothing • Maintain good health • Immediately report any illnesses or injuries to the supervisor

9. CROSS-CONTAMINATION GUIDELINES • The movement of chemicals or microorganisms from one place to another. • People are the most common mode of cross-contamination