Safety & Sanitation

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!