1 / 16

Safety & Sanitation

Safety & Sanitation. Chapter 13 Highlights. Introduction. Many accidents are caused by: Carelessness (including “horseplay”) Neglect Thoughtlessness Ignorance. Rules of Safety. 1. Safety is everyone's business. 2. Pick it up! 3. Report ALL injuries 4. Walk - Do Not Run

sierra
Download Presentation

Safety & Sanitation

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Safety & Sanitation Chapter 13 Highlights

  2. Introduction • Many accidents are caused by: • Carelessness (including “horseplay”) • Neglect • Thoughtlessness • Ignorance

  3. Rules of Safety • 1. Safety is everyone's business. • 2. Pick it up! • 3. Report ALL injuries • 4. Walk - Do Not Run • 5. Use doors properly

  4. Rules of Safety • 6. Do not goof around • 7. Maintain equipment • 8. Do NOT back up • 9. Wear non-skid shoes • 10. Do NOT store chemicals with food

  5. Avoid Falls By: • Wear Safe Shoes - non-skid/non-slip • Cleaning up spills immediately • Other • Putting things away • Keep chairs out of aisle • Ask guest to move purses, coats and umbrellas as needed • Fixing loose carpet • Not overloading when carrying items • Do not use a chair as a ladder

  6. Fire Safety • Staff should know proper prevention and what to do in case of fire • Fire Plan with exit routes and alternatives • Fire Extinguishers v.s. Ansul System • Other extinguishing alternatives • Covers for fryers and grills • Baking Soda

  7. Using a Fire Extinguisher • P.A.S.S. • PULL the pin • AIM at the base of the flame • SQUEEZE the handle • SWEEP side-to-side

  8. Burns • Hot plates handled with DRY napkin (serviette) • For 1st or 2nd degree burns, flushawaytheheat with cool/cold running water for 15 minutes • Avoid burn medicine or cream • Avoid ice baths • For 3rd degree burns, call 911

  9. Choking • Signs of choking include: panic, inability to breathe or speak, clutching throat, blue skin, collapse • Ask, “Are you choking?” If they say “No,” then they might be having a heart attack • Heimlich Maneuver - “reasonable care and skill” according to the law

  10. Other Emergency Procedures • Make sure all staff are oriented or trained to company standards • Material Safety Data Sheets • Evacuation procedures • Earthquakes • Power outage • Bomb threat • Main shut-offs for water, gas & electric

  11. Personal Issues • Hygiene - Set rules and stay tough! • Set an example as a manager • Avoid perfume or cologne • Men: if you do choose to “wear” a scent, do not apply it with your right hand! • Foot care - Go for comfort & safety! • Non-slip and non-skid • Multiple pair

  12. Sanitation • NRA Survey indicates guests consider cleanliness one of the most important concerns when choosing a restaurant • Not only do we want a safe operating environment, we also want sanitary conditions in our restaurants

  13. Dishwashing Procedures • Wash glassware separately and first when possible • Flatware – presoak and wash flat • Polishing - check to be sure it is allowed • Use lint-free, clean cloths • Wear sanitary gloves

  14. Other Cleaning • Routine cleaning for: • Sugar caddies; salt and pepper shakers • Coffee cups and pots • Table tents and menus • Table bases and under tables (gum) • Booths and Chairs • Windows, doors, handles, and surfaces • Restrooms

  15. Food Safety & Sanitation • Remember HRT 225 information • Food Safety Reminders • Plastic spoons used 1 time for tasting • No snacking • Staff beverages (closed and in an area approved by the health department) • Carryout food should be considered carefully, include instructions (oysters)

  16. Concluding Thoughts • HACCP –Hazard Analysis Critical Control Points • Safety and Sanitation are basic needs - service is nothing without a clean start!

More Related