Chapter 3 Workplace Safety

1. Chapter 3 Workplace Safety

2. Safety and the Law Every restaurant and foodservice operation is responsible for the _______ of all guests and employees. • Employees also have a ______ right to work in a safe environment that is free of hazards. • Restaurant are liable, ………………………………….. 3.1 Chapter 3 | Workplace Safety

3. Government Regulations • The Occupational Safety and Health Administration (OSHA) is ………………………………………….. • Every restaurant and foodservice operation must display a current copy of ……………………………………………………………………………………… 3.1 Chapter 3 | Workplace Safety

4. Government Regulations Restaurants must report any accident resulting in death or hospitalization within __________ OSHA Form #300 – displays………………………………. Hazard Communication Standard or Right to Know: requires employers…………………………………. Material Safety Data Sheet (MSDS): must be on all …………………………………………………………

5. The Safety Audit • The purpose of a general safety audit is to judge the……………………… • 1. • 2. • 3. • 4. 3.1 Chapter 3 | Workplace Safety

6. Personal Protective Equipment (PPE) Personal protective equipment, such as ___________________, protects employees from potential hazards on the job. • ________________to protect their arms • _____ resistant and_________toe footwear 3.1 Chapter 3 | Workplace Safety

7. Emergency Plans The purpose of an emergency plan is to protect workers, guests, and property in the case of an emergency or disaster. • all employees must understand it _______there is an emergency. • Must be specific and be posted in_________________. • Includes: • 1. installing _________________________ • 2. posting _________________________ • 3. keeping ______________clear • 4. _______________employees 3.1 Chapter 3 | Workplace Safety

8. Accident Investigation An _____________is an unplanned, undesirable event that can cause property damage, injuries or fatalities Near miss…………………………………………… 3.1 Chapter 3 | Workplace Safety

9. Evacuation • An evacuation plan tells ……………………….. • employees should have …………………………………….. • make sure there are at least …………………………………. 3.1 Chapter 3 | Workplace Safety

10. Fire Hazards • Prevent grease buildup by cleaning hoods every ________ • All restaurant fires are classified as A, B, or C. • Class A fires: ___________________________. • Class B fires: ____________________________ • Class C fires: ____________________________ Use the PASS system with extinguisher: • P = ____________ • A = ____________ • S = _____________ • S = ______________ 3.2 Chapter 3 | Workplace Safety

11. Fire Hazards • When fighting a fire, always leave ……………… • ______ detectors detect fires where there is no smoke _________ detectorsreact to the movement of flames Ionization detector uses ………………………………… • If there is any doubt that you can fight a fire safely, set off ……………………………………………….. 3.2 Chapter 3 | Workplace Safety

12. Preventing Burns • Burns are classified: first ……………………… second third degree …………………………………………………… • when carrying hot food, …………………………………………………………… 3.2 Chapter 3 | Workplace Safety

13. Preventing Slips, Trips,and Falls • Most slips, trips, and falls occur on • 1. • 2. • 3. Watch for ______ and _____ when carrying hot items; aisles should be _____ feet wide To prevent grease buildup, clean floors ………………. • If something is spilled: • 1. • 2. • 3. 3.2 Chapter 3 | Workplace Safety

14. Using ladders safely A straight ladder should reach ………………………….the spot where the top of the ladder rests against the support Never stand on ………………………… Always have someone hold ………………………….

15. Lifting and Carrying Safely • Store heavy loads on ……………………………….. • Put lighter items on ……………………………… • Mark ……………………….. loads. • To lift: • Bend at the ………………………………. • Lift with ……………… muscles • In restaurant, people with heavy objects always have …………………………………………………… 3.2 Chapter 3 | Workplace Safety

16. Preventing Cuts • To avoid cuts, follow these kitchen safety tips: • Use proper _________________ on cans • Throw out nearby _________________when glass is broken. • Wash _______ utensils separately and do not leave them in a __________ • Throw broken glass in __________________________ • Each type of __________ has a specific use. • ___________ knives are much safer than dull ones. To pass a knife……………………………………………. 3.2 Chapter 3 | Workplace Safety

17. First Aid First aid refers to ……………………………………………………. • Cardiopulmonary resuscitation (CPR) ……………………………………………………………… • 1. • 2. • 3. • The Heimlich maneuver removes food ………………………………………………………………… • Do not attempt to perform CPR or the Heimlich maneuver unless…………………………………………….. 3.3 Chapter 3 | Workplace Safety

18. External Threats • External threats, such as ____________________, are another important workplace safety issue. • Arson……………………………………………………… • Keep back doors ______________________at all times to prevent the occurrence of pilferage and to reduce the risk of robbery. 3.3 Chapter 3 | Workplace Safety