1. Workplace Safety What do you know about keeping safe when working in a kitchen?

2. Premises All property around a restaurant All guests and employees must be kept safe on premises

3. Liability Legal right a person has to another Enforceable by law

4. Restaurant managers must Recognize hazards Correct hazards Display proper warnings

5. Reasonable care Legal term Ordinary person would think precautions are taken thoughtfully and carefully

6. Reasonable care continued Safety program for employees written down as evidence Safety of guests prime importance Safety of youngest employees which is outlined by The Fair Labor Standards Act

7. OSHA Occupational Safety and Health Administration Creates and enforces safety-related standards and regulations Employer required by law to display OSHA poster Employer required by law to immediately inform of death or 3 or more employees hospitalization when work related

8. OSHA HCS - Hazard Communication Standard also known as right to know or HAZCOM Chemicals are physical and health hazards MSDA - Material Safety Data Sheet manufactures and suppliers must provide this. It list safe handling and various hazards,PPE (Personal Protective Equipment)needed to be worn

9. The Safety Audit Safety program guidelines based on location Judge level of safety in an operation Four general areas of coverage: facilities, equipment, employee practices, management practices

10. PPE Personal Protective Equipment Can include goggles, aprons, shoes, Can exclude specific styles of shirts, jewelry, scarves

11. Emergency Plans Protect workers, guests and property Employees must understand before an emergency occurs Floor plan noting items to use in an emergency Evacuation routs Emergency telephone numbers

12. Accident investigation Accident-unplanned, undesirable even causing damage Near miss- an event where damage is avoided

13. Evacuation Evacuation routes- posted with two ways of exit from premises by two different doors

14. Fire hazards Prevention, detection, extinguishing, training help to prevent fire hazards Duct work needs professional cleaning every six months but daily cleaning by staff

15. Classes of Fires Class A-involve wood, paper, cloth, cardboard Class B-flammable liquids, grease Class C-electrical equipment

16. Fire extinguishers Class A – ordinary combustibles Class B – flammable liquids Class C - electrical

17. Fire Detection Devices Smoke detector-flow of air required, do not use in food preparation area Ionization – uses small electrical current Photoelectric – uses beam of light Heat detector-fires that do not have smoke, activate with increase in temperature Flame detectors-react to movement of flames Heat and flame detectors types Thermostats-metal strip closes and starts alarm Rate of rise-triggers alarm when temperature rises Flame detectors used infrared and ultraviolet sensors

18. Preventing Burns First degree-least serious Treat by running under cold water 5 minutes Second-blisters and pain Treat by above and apply ice Third-damage to nerve tissue, could turn white or black and hard Treat by covering and seeking immediate attention

19. Preventing slips, trips, and falls Check equipment, furniture, chairs, raised dining areas Never run, horseplay Wipe spills immediately, block area of spill Stairs and ramps proper lighting, remove obstacles Use correct ladder for correct job

20. Lifting and carrying safely Store items that are heavy at waist-level, lighter objects higher Lift heavy objects using correct procedure after checking weight of object

21. Preventing cuts Use gloves, proper openers Wash sharp utensils separately Broken glass placed separate away from regular trash

22. Using knives Carry tip of knife down and close to your side Correct and safe use includes: sharp knife, don’t touch sharp edge, use knife for intended purpose, place damp cloth under cutting board, cut on flat surface, never soak knives in water, never try catch a falling knife, carry correctly, store properly

23. First aid Minor burns Chemical burns Cuts and scrapes -watch for infection redness, pain, drainage, warmth, swelling Sprains and strains RICE Rest Ice Compression bandage Elevate Muscle cramps

24. CPR Heimlich CPR Cardiopulmonary resuscitation – restores breathing and heartbeat Heimlich removes food from airway from choking individual