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Press "Page Down" to Advance -- Press "Page Up" to Go Back 1 Workplace Safety Training for Bakery - Deli Employees.

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Presentation on theme: "Press "Page Down" to Advance -- Press "Page Up" to Go Back 1 Workplace Safety Training for Bakery - Deli Employees."— Presentation transcript:

1 Press "Page Down" to Advance -- Press "Page Up" to Go Back 1 Workplace Safety Training for Bakery - Deli Employees

2 Press "Page Down" to Advance -- Press "Page Up" to Go Back 2 What We’ll Cover General PoliciesGeneral Policies HousekeepingHousekeeping Bloodborne PathogensBloodborne Pathogens Equipment TrainingEquipment Training Lock Out / Tag Out of EquipmentLock Out / Tag Out of Equipment

3 Training Policy Sprouts has the responsibility to provide training to their employees such that they can perform their work duties safely. You have the responsibility to ask your supervisor how to operate unfamiliar equipment. Nobody has the right to make you perform an unsafe task.

4 Press "Page Down" to Advance -- Press "Page Up" to Go Back 4 Safety is # 1 at Sprouts! Sprouts wants everyone to go home safe and happy at the end of every shift. Working safely puts money in your pocket: no lost shifts or expensive doctor’s bills It also saves the company money: They don’t lose productivity or have to train new personnel That’s why the company takes the time to train you; they want you to... Stay Safe!

5 Press "Page Down" to Advance -- Press "Page Up" to Go Back 5 Good Housekeeping – –Eliminates accident and fire hazards – –Maintains safe, healthy work conditions – –Saves time, money, materials, space, and effort – –Improves productivity and quality – –Boosts morale – –Reflects a well-run organization

6 Press "Page Down" to Advance -- Press "Page Up" to Go Back 6 Poor Housekeeping May Cause: –Slips, trips, and falls –Fires –Chemical and machine accidents –Electrical shocks –Collisions and dangerous falling objects These things result in thousands of workplace deaths every year!

7 Press "Page Down" to Advance -- Press "Page Up" to Go Back 7 Good Housekeeping Habits: Make time for housekeeping Evaluate your workspace Remove hazards before starting work Turn equipment off after using it Clean up as you go Never ignore a safety hazard: always tell your supervisor!

8 Press "Page Down" to Advance -- Press "Page Up" to Go Back 8 Housekeeping Checklist: remember SAFEST –Station, clean –Aisles, clear –Floors, clean & dry –Equipment, turned off –Storage, organized –Trash disposed of

9 Press "Page Down" to Advance -- Press "Page Up" to Go Back 9 Prevent Slips & Trips: –Clean up spills, fix leaks –Pick up objects, straps & bands –Turn equipment off after using it –Clean up as you go –Put away electrical cords and air hoses –Don’t stack items in walkways –Keep drawers closed –Be careful when you carry objects –Put away tools

10 Press "Page Down" to Advance -- Press "Page Up" to Go Back 10 Prevent Cuts, Bumps, & Scrapes: –Don’t leave objects sticking out –Pad head hazards –Clean up broken glass immediately –Properly store blades and sharp tools –Properly discard old blades –Keep utility knives sheathed or retracted

11 Press "Page Down" to Advance -- Press "Page Up" to Go Back 11 Bloodborne Pathogens Microorganisms present in human blood that cause disease such as – –hepatitis B virus (HBV) – –human immunodeficiency virus (HIV) Treat all blood and bodily fluids as if they are infectious!

12 Press "Page Down" to Advance -- Press "Page Up" to Go Back 12 How Exposure Occurs Contact of mucous membranes (the eye, nose, mouth) or broken (cut or abraded) skin with contaminated blood. Cuts from other contaminated sharps (scalpels, broken glass, needles)

13 Press "Page Down" to Advance -- Press "Page Up" to Go Back 13 Preventing Exposure – –Use PPE, including: Gloves and Gowns Face shields or Eye protection Mouthpieces or resuscitation devices – –Remove the PPE as soon as you leave the area. – –Wash your hands after removing gloves.

14 Press "Page Down" to Advance -- Press "Page Up" to Go Back 14 If you are exposed: Wash exposed area with soap and water Flush splashes to nose, mouth, or skin with water Irrigate eyes with water or saline Report the exposure to your supervisor See a healthcare professional

15 Press "Page Down" to Advance -- Press "Page Up" to Go Back 15 Recordkeeping of an Incident Employee medical records must be kept confidential and not disclosed or reported without the employee’s written consent Medical records must be maintained for duration of employment plus 30 years

16 Press "Page Down" to Advance -- Press "Page Up" to Go Back 16 Equipment Training We will cover: – –Wrappers – –Mixers – –Slicers – –Ovens Once again: – –Never use any equipment without training – –Always ask questions if you are unsure

17 Press "Page Down" to Advance -- Press "Page Up" to Go Back 17 Equipment Training: Counter Wrapper Place package to be wrapped in the center of the package rest (1). Using both hands, grasp film at outer edges (2) and with an even, steady motion, pull toward yourself enough film to fit over and around the entire package to be wrapped. (1) (2)

18 Press "Page Down" to Advance -- Press "Page Up" to Go Back 18 Equipment Training: Counter Wrapper Place film over package and tuck under around 2” of film along the edge farthest from you (3). As you tuck the film, begin to pull the package towards you. At this time the package will be enclosed within the film. When you pull the film towards you, apply enough tension to remove most of the wrinkles before sealing package. (3)

19 Press "Page Down" to Advance -- Press "Page Up" to Go Back 19 Equipment Training: Counter Wrapper Hold turned-under film in place (4) and using both hands, place the package on the hot plate (5) to make the first seal. During this step the cut-off rod (6) automatically softens the film so that it will separate from the film roll. (5) (4) (6)

20 Press "Page Down" to Advance -- Press "Page Up" to Go Back 20 Equipment Training: Counter Wrapper Lift the wrapped package and tuck under the excess film on the sides (7) to make a tight package and then run across the hot plate (8) to make the final seal. Note that the unused film from the roll should be resting on the cut-off rod waiting for the operator to wrap the next package (9). (9) (7) (8)

21 Press "Page Down" to Advance -- Press "Page Up" to Go Back 21 Equipment Training: Hobart Wrapping System Please click the icon below to launch this short training video

22 Press "Page Down" to Advance -- Press "Page Up" to Go Back 22 Equipment Training: Hobart Mixer Please click the icon below to launch this short training video

23 Press "Page Down" to Advance -- Press "Page Up" to Go Back 23 Equipment Training: Bread Slicer To operate the slicer, stand in front of the machine and grasp the lever with your right hand. Pull the lever all the way down and hold it in that position. Using your left hand, load the product into the machine.

24 Press "Page Down" to Advance -- Press "Page Up" to Go Back 24 While holding the lever completely forward, push the green “Start” button with your left hand. Restrain the hand lever slightly allowing it to return slowly until the knives have contacted AND penetrated the crust on the product. At this point allow the lever to return at its own speed. NEVER PUSH THE HAND LEVER. Equipment Training: Bread Slicer

25 Press "Page Down" to Advance -- Press "Page Up" to Go Back 25 When the slicing operation is complete, the machine will automatically stop. Once stopped, remove the product from the cradle. Use of the standard front mounted bagging scoop will ease packaging of your product. Equipment Training: Bread Slicer

26 Press "Page Down" to Advance -- Press "Page Up" to Go Back 26 Equipment Training: Bread Slicer The bagging scoop’s bread stop is adjustable to accommodate various size loaves. To adjust, apply pressure to the outside edges of the bread stop and slide it along the scoop to the desired position.

27 Press "Page Down" to Advance -- Press "Page Up" to Go Back 27 Equipment Training: Deli Slicer This slicer can be operated in automatic or manual mode. It has a 13" diameter blade. You can change the stroke length of the carriage to accommodate small products like salami and pepperoni, medium sized products like bologna and large products like cooked ham and turkey breasts. This slicer has 3 speeds.

28 Press "Page Down" to Advance -- Press "Page Up" to Go Back 28 Equipment Training: Deli Slicer Have your supervisor or experienced personnel demonstrate the operation of this slicer before you use it. Never try to fix or adjust this machine yourself. Always notify a supervisor if the machine needs service.

29 Press "Page Down" to Advance -- Press "Page Up" to Go Back 29 Equipment Training: Convection Oven Your oven may look like this:or this:

30 Press "Page Down" to Advance -- Press "Page Up" to Go Back 30 These are gas ovens with a blower fan which circulates heat inside the oven cavity for evenly-baked goods. Do not operate with the blower fan deactivated. The temperature range for this oven is 140 – 500 degrees. Do not operate this oven outside of this temperature range. If you suspect the oven is working improperly, turn it off and notify your supervisor or a store manager. Equipment Training: Convection Oven

31 Press "Page Down" to Advance -- Press "Page Up" to Go Back 31 Always use supplied oven mitts to transfer pans in and out of the oven. Always bake at the recommended temperature. Keep oven handles and surrounding floor clean & clear of obstacles to prevent injury. Equipment Training: Convection Oven

32 Press "Page Down" to Advance -- Press "Page Up" to Go Back 32 Lock Out/Tag Out If you ever see a red or yellow lock or tag on a machine it is locked out for repairs. Never try to start a locked out machine. Never remove locks or tags. All machines being serviced must be locked out. Only trained and authorized personnel may lock or unlock a machine.

33 Press "Page Down" to Advance -- Press "Page Up" to Go Back 33 Machine Safety Never try to fix a piece of equipment that is broken. Never change or sharpen slicer blades. Sprouts has licensed service contractors to do these things for you! If you observe a broken machine, your job is to alert your Supervisor or the Store Manager

34 Press "Page Down" to Advance -- Press "Page Up" to Go Back 34 Lock Out/Tag Out What is Hazardous Energy? Stored energy in equipment, like: Heat, Gravity, Pneumatic or Hydraulic Pressure, Steam or Chemical We use Lock Out /Tag Out to help protect ourselves and others from hidden hazardous energy, which could be due to electricity or moving parts.

35 Press "Page Down" to Advance -- Press "Page Up" to Go Back 35 Hazardous Energy Injuries 7,600 injuries per year 80% of workers fail to turn off equipment Causes – –Unexpected startup – –Release of stored energy – –Fail to lockout/tagout

36 Press "Page Down" to Advance -- Press "Page Up" to Go Back 36 Lockout Devices –Lock –Block –Chain –Multilock hasp –Wheel valve cover –Ball valve cover

37 Press "Page Down" to Advance -- Press "Page Up" to Go Back 37 Tagout Device Warning devices only Readable Attached securely Resistant to degradation Only removed only by an authorized person

38 Press "Page Down" to Advance -- Press "Page Up" to Go Back 38 Your Employee Responsibilities Notify supervisor when equipment needs repair or adjustment Leave all lockout/tagout devices in place Verify equipment is safe to operate following lockout/tagout Follow all safety rules while operating the equipment

39 Press "Page Down" to Advance -- Press "Page Up" to Go Back 39 Injuries & Accidents All injuries and accidents must be reported to your supervisor immediately -- ! Accidents and injuries resulting in medical treatment must be documented on an accident investigation form. Not reporting an injury or accident immediately will result in disciplinary action.

40 Press "Page Down" to Advance -- Press "Page Up" to Go Back 40 Disciplinary Action Not wearing required PPE Not immediately reporting an injury or damage Committing an unsafe act such as removing a guard or engaging in horseplay Operating equipment you are not authorized to operate Disregarding safety practices may result in immediate dismissal or at least being written up and suspended. Examples of violations:

41 Press "Page Down" to Advance -- Press "Page Up" to Go Back 41 Return to Work Policy All injured employees that are returned to work with restrictions will be accommodated with a modified duty position until they can return to full capacity. Every effort will be made to return employees on medical restrictions to their normal position with modifications to meet the required medical restrictions. When it is not possible to accommodate employees at their normal position an alternative task, within the scope of the restrictions, will be assigned.All injured employees that are returned to work with restrictions will be accommodated with a modified duty position until they can return to full capacity. Every effort will be made to return employees on medical restrictions to their normal position with modifications to meet the required medical restrictions. When it is not possible to accommodate employees at their normal position an alternative task, within the scope of the restrictions, will be assigned.

42 Press "Page Down" to Advance -- Press "Page Up" to Go Back 42 Thank you and welcome to the Sprouts Farmers Market family!


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