1 Black Bear Dining Services’ Employee Training Prepared by Auxiliary Services Safety Office in conjunction with Safety & Environmental Management
2 Overview Policies Employee Rights Employee Responsibilities Accident ReportingViolence in the WorkplaceSigns and LabelsKitchen HazardsStudent Dining Employee Training
3 Welcome to Black Bear Dining! This is a fun, fast paced working environmentAs a new employee, you need to be prepared to learn new jobs, recognize hazards and work safelyRemember, when in doubt, ask your supervisor!
4 Policies to FollowThis training program is designed to provide you with an introduction to UMaine, state and federal policies and procedures necessary to provide a safe and productive workplaceBlack Bear Dining management team wants you to enjoy your job. They need your help to maintain a safe, clean and productive environment for all employees
5 What Every Black Bear Dining Employee Should Know – Your Rights You have the right toa safe workplace free of serious hazardsstop work and contact your supervisor when serious hazards are recognizedinformation to protect you from the hazards that cannot be eliminatedclassroom or on-the-job trainingmedical treatment if you are injured on the jobaccess occupational medical and exposure records
6 What Every Black Bear Dining Employee Should Know (continued) ResponsibilitiesYou have the responsibility towork safely and report unsafe conditions to your supervisorfollow UMaine policies and proceduresparticipate in all trainingnotify your supervisor immediately of any injuries or near misses
7 What Would You Do?As a new member of Black Bear Dining Services, it isyour task to run the fryolator. Your supervisor asks you toput in a fresh batch of French fries while they tend tosomething else. You realize you were never trained to usethe fryolator and do not know when to add the fries. Do youAdd the frozen fries to the oil once it is boilingFind your supervisor and learn the proper techniqueAsk a co-workerAdd the fries and then wait for the oil to boilAnswer B: If you are not trained toSafely perform a task, make sure youinform your supervisor. They might not knowyou did not receive the proper training.
8 What Would You Do? Bobby, a Black Bear Dining employee didn’t have enough time to do prep work before the dinner rush camein. Working quickly, trying to dice some vegetables, Bobbycut his hand. This could have been avoided byWearing a cutting glove or using a finger guardBeing more attentive with the given taskMaking sure the counter is at a comfortable heightAll of the aboveAnswer D: All are effective ways atpreventing knife injuries. Being properlytrained is also a requirement.
9 What is the most frequent top 5 injuries from this list? Kitchen HazardsThe key is to recognize hazards and take actionCommon details to be aware of-slip, trip & fall hazards-sharp objects-burns & hot pans-knife cuts-over reaching-clutter & lack of proper labeling-swinging doors or sliding doors-self awareness & awareness of others-improper use of chemicals-strains & sprains-repetitive motionWhat is the most frequent top 5 injuries from this list?Remember to use proper cooking mitts or other appropriate tools for safe cooking tasks
10 Top 5 Common Injuries Slip, trip and fall hazards are caused by grease or water on the floorobjects obstructing walking pathsBurns are caused byhot waterfryer greasehot pans or steamCuts are caused bysharp knives or other objectspackagingStrains and sprains are caused byover-reachingheavy liftingRepetitive motion can causeinjuries using the same muscles without proper equipment (that normally show up later in life)
11 Accident ReportingTo contact emergency personnel dial 911 or on a cell phoneContact your supervisorIf you encounter what you suspect to be blood or other bodily fluids contact your supervisor.DO NOT attempt to clean up bodily fluids. Others who are trained in basic blood borne containment will attend to clean up. They aresupervisorscustodial teams
12 Injuries and Reporting If you experience a small cut, bruise or abrasionuse the First Aid Kit in your work areaask a fellow employee for assistance if you cannot attend to the injury yourselfInform your supervisor of all minor injuries
13 Emergency Action PlanAn Emergency Action Plan (EAP) describes the hazards present within a work area and the actions necessary for the safe, prompt & complete evacuation of employees, students & guests. You need to knowwhere the emergency exits are located for your work areahow to report an emergencywhere your Emergency Action Plan is locatedwhere Rally Points are located outside(of the building)know whom the dining staff authorized to staybehind to check the area
14 Violence in the Workplace Definitions Physical Attackacts of aggression, assault or homicideEmotional Attackthreats of violence, verbal abuse or excessivekidding, taunting, intimidation or stalking
15 Violence in the Workplace (Continued) Black Bear Dining maintains a safe and comfortableplace for all employees. It is important to recognizeand react quickly to violence in the workplace. Youcan help bynotifying your supervisor immediately if youhave a problemnotifying the Office of Equal Opportunity if youare uncomfortable talking to your supervisorContact EEO atBlack Bear Dining is a safe & fun place to work and often provides students with an opportunity to obtain their first job.
16 Signs and Labels Chemicals (cleaning supplies) Food labels OSHA signs and labelsRealize warnings or potential hazardsWhat’s wrong with this picture?The chemical labels are unclearThe workspace is messyDo you see anything else wrong?
17 Hygiene You can practice good hygiene by Washing hands frequently Trimming finger nailsCovering cuts and wounds properlyChanging bandages frequentlyUsing antibiotic ointmentWearing proper hair restraintWearing proper foot wareDressing accordingly (no loose clothing or jewelry)Following H1N1 protocol as directed by theUniversity of Maine
18 Knives As food service workers you should Always have knife training before using a knifeCut on a flat and proper surfaceCut away from your body using cutting gloves and/or finger guardsClean knife at a wash sink closest to your work station and immediately return it to its storage area. Wash, rinse, sanitize and put away in the knife rack.
19 Knives (continued)Walk with the knife pointed to the floor close to the bodyPlace knife on the table if you must pass it to another employeeRemember to properly put away and store knives after usePoint cutting edge away from your hands when wiping down knivesLay knives flat and away from counter edgeReceive on-the-job training prior to using knives
20 Falls & Spills Clean up spills immediately Use wet floor signs when moppingClose drawers and cabinetsUse sturdy ladder on aflat surface when obtainingSupplies from high shelves.
21 Burn Prevention Guidelines Never leave pan handles over burnersMake sure hot dishes are out of the way of othersWhat is wrong with the picture below?Turn burners off after useAlways use pot holders or oven mittsTell your supervisor if there are not any pot holders or oven mitts in your areaUse appropriate pathways in the kitchen
22 Burn Prevention Guidelines (continued) Do not use the kitchen areas as shortcutsIf passing behind someone in a kitchen letthem know.Get proper training if using a steamer.Never pour water on a pan fire that contains greaseNotify person cleaning pots if a pan is hot.Keep flammable materials away from ranges and stovesDo not put combustible objects (for example - napkins or towels) near the stove or open flames
23 Dish Room Safety Keep walkways & work area free of clutter Keep slip resistant floor mats in place and keep cleanWear appropriate waterproof non-slip footwearCool dishes and glasses before unloading from dishwasherAvoid steam – it can cause severe burnsOpen hot water faucets slowly to avoid splashes
24 Dish Room Safety (Continued) Maintain kitchen hot water at or above 130º F ifsanitizing with chemicalsArrange work spaces so it is easier to reach forroutine suppliesThis will prevent over reaching and awkward back, shoulder and wrist posturesTest water temperature in sinkbefore sticking your hands intothe waterSpot mop only during busy timesWipe up spills immediatelyThis is what a clean, dry work area should look like
25 Dish Room Safety (Continued) Use care when using soaps, detergents, drain cleaners and other solutions & spraysThese can cause skin and eye burns or irritationsBe sure you are properly trained in the use of personal protective equipmentSlipping and Burns are the most common dish room safety related injuries, how can they be avoided?A. By making sure your work area is dryB. Using less waterC. Avoiding steam and splashing of hot waterD. Both A and CAnswer D: These are just two ways dish room injuries can be avoided.What others can you think of?
26 Real Case Scenarios The knife somehow slipped from the hand and cut the right index finger Contributing FactorsThe employee was not wearing cut resistant glovesThe employee was inattentiveThe employee did not have knife safety trainingCorrective ActionsWear cut resistant glovesGet knife training prior to using a knife.Concentrate on the work task rather than distractions and conversations with others while cutting.Look for options to reduce risk of knife cuts
27 Remember You have the right to a safe work environment If ever in doubt just ask a supervisorThis should be a fun learning experience, please don’t let an injury get in the wayIf you have any questions about this training program please contact
28 Please click on the back arrow and then click on the test link to finalize and document this training.Have A Safe DayThank you for completing this trainingRemember to Wash Your Hands and Kitchen Surfaces