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Y1.U3.2 Prevention Fire, Burn, Slips, Lifting, Cuts.

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Presentation on theme: "Y1.U3.2 Prevention Fire, Burn, Slips, Lifting, Cuts."— Presentation transcript:

1 Y1.U3.2 Prevention Fire, Burn, Slips, Lifting, Cuts

2 Intro Obviously, it is important to know how to protect yourself and customers. The main parts of a fire safety plan –Installing fire safety equipment –Developing and publicizing evacuation routes –Training and drilling employees

3 Fire Hazards Electrical wiring and equipment - improper use of equipment accounts for 1/3 of all accidental fires in restaurants Check for discharged or damaged fire extinguishers, replace

4 Fire Hazards Grease fires –Walls, work surfaces, ranges, fryers, broilers, ovens, microwaves, heating, air conditioning, hoods, filters –Prevent with regular cleaning schedule –Keep flammable materials away from heat surfaces –Keep linens, food in dry storage, boxes, paper goods away from corrosive materials such as acid cleaners or bleach

5 Fire Hazards Arson –Deliberate and malicious burning of property Difficult to prevent –Good overall fire safety and building security can decrease opportunities

6 Fire Detection Devices Most detectors react to Heat, Smoke or Flame Smoke detectors Heat detectors A fire safety expert should install and maintain all fire detection devices

7 Fire Detection Devices Smoke Detectors Ionization DetectorsUses small electric current to detect combustion particles from smoke, heat or flames Photoelectric DetectorsUses a beam of light located inside the device to react to smoke or flame Heat/Flame Detectors ThermostatsContains a metal strip or disk that closes against an electric contact and starts alarm when preset temperature is reached Rate of Rise Detectors Triggers an alarm when the temperature rises faster than a preset number of degrees per minute Flame detectorsUses infrared and ultraviolet sensors that respond to the movement of flame, or to its radiant energy

8 Classes of Fire & Extinguishers

9 All restaurant fires are classified as A, B, C, D, or K. Different types of fires require different types of fire extinguishers. Have a fire safety expert help choose the right type of extinguisher. Automatic and mechanical extinguishers need to be fully charged and regularly inspected. Extinguishers should be located near possible fire hazards –and along convenient exit routes

10 Classes of Fire & Extinguishers All systems focus on four ways to put out a fire –Remove the fire’s fuel supply –Deny it oxygen –Cool the fire’s fuel below its combustion point –Disrupt the flame’s chain reaction by using a dry chemical extinguisher

11 Classes of Fire & Extinguishers Class A – Ordinary Combustibles –Wood, paper, cloth and cardboard –Storage rooms, dining areas, restrooms and refuse storage areas –Use A or A/B/C extinguisher on class A fire –Examples: fire in trash can, tablecloth, plastic container that comes in contact with range or griddle

12 Classes of Fire & Extinguishers Class B – Flammable Liquids –Flammable liquids, gases, grease, oil, shortening, pressurized cans –Kitchens (K is better), maintenance areas –Only K or B/C extinguishers on deep fat fryer B/C containing sodium bicarbonate or potassium bicarbonate. –Built-up grease, aerosol cans

13 Classes of Fire & Extinguishers Class C – Electrical Equipment –Live electrical equipment, cords, circuits, motors, switches, wiring –Only B/C or A/B/C, non conductive (carbon dioxide) –Toaster, frayed cord (hot), motor

14 Classes of Fire & Extinguishers Class D – Combustible Metals

15 Classes of Fire & Extinguishers Class K – Cooking oils and fats

16 Classes of Fire & Extinguishers Extinguisher materials Water-based extinguishers Rechargeable from a clean water source (Approved) Use on Class fire only Aqueous film – forming foam extinguishers Reduces temperature and supply of oxygen to fire Must be protected from freezing Use only on Class A or A/B fires Do not use on deep-fat fires Carbon dioxide extinguishers o Contains gas-based mixture, leaves no residue o Limited in range o May deplete user’s oxygen supply o Use on B or C fires Dry chemical extinguishers Interrupts chemical action that sustains fire Available A/B/C and B/C and K Only B/C or K type used on deep-fat fryers

17 Hand Portable Hand portable extinguishers can be used for small fires, but only by those who are trained to use them correctly. Use extinguishers for fires on 3 ft high/wide or less. Extinguishers are marked with the type of fires they fight.

18 Use PASS system Pull pin Aim at base of fire Squeeze trigger Sweep side to side, standing 6-8 ft away.

19 National Fire Protection Association (NFPA) NFPA require Ansel system

20 Evacuation Plan –To protect people – If there is a fire you need a plan –Mark each route with signs and lights –Provide emergency lighting (battery) –Exit doors open outward without keys –Exit steps, ramps marked, kept clear, in good repair

21 Evacuation Execution –Call fire department –Start evacuating people immediately –Shut off gas valve –Meet at designed assembly point –Inform firefighter if someone is missing

22 Who Fights the Fire? 1 st question: Are you in danger? –Fools rush in Notify Supervisor At Home: –Only use extinguisher if trained –If any doubt, call fire dept, and evacuate.

23 Do not fight fire if there is thick smoke fire is so hot you can’t get close to it fire is more than 3 feet in diameter fire could spread to dangerous stuff proper extinguisher not available not trained

24 Preventing Burns General –Correct uniforms protect against spattering, steam, hot equipment (dry) –Be careful with rubber gloves –Traffic patterns should be free flowing and open, clear of obstacles –When carrying hot food warn others verbally

25 Preventing Burns DegreeDescriptionTreatment First-Degree -Least serious -Skin turns red, sensitive -May become swollen -Run cold water over it -Cover with wet, cool towel -No ice Second-Degree -More serious, painful -Blisters, mat ooze -Intense pain and swelling -Cold water and towel -No ice, ointment, bandage -Seek medical attention immediately Third-degree -Most serious, painless -May turn white, soft or black hard -Cover with cool, moist, sterile gauze -Do not remove clothing -No ointment, compress, water -Immediate medical attention

26 Preventing Burns Deep Fat Fryers –Dry off food of excess water and ice crystals –Fill baskets no more than half full –Regular schedule cleaning, filtering –Stand away, do not lean over –Lower/raise baskets gently –Place draining receptacle close to fryer –Long tongs –Place food with away motion

27 Preventing Burns Dishwashers –Care opening door –Dishes are Hot Hot table –Open lids away –Warn customers, service area, plates, etc.

28 Preventing Burns 10 steps to avoid burns: 1. Equipment in goods working order 2. Do not overcrowd range top 3. Pot handles away from burners and not sticking out over edge of range 4. Keep burner flames from licking over pan 5. Open covers Away from you

29 Preventing Burns 10 steps cont.. 6. Place items in boiling water and deep fat carefully to avoid splashing 7. Never leave hot fat unattended 8. Hot and heavy – get help 9. No metal in microwave 10. Hot pads to remove food from microwave

30 Falls © R.Furdell

31 Surfaces Most slips, trips, falls occur on 3 types of surfaces –steps –floors –pavement outside of building

32 Accidents Usually occur while people are –walking –carrying objects –daydreaming

33 FOCUS ON WHAT YOU ARE DOING One of the best ways to safe guard customers and coworkers is to anticipate what might happen

34 Hazards Hurrying: Pay Attention, watch for obstacles, no running Debris, inside and out –Keep aisles and stairs clear –Weather hazards outside –Rugs, runners in good condition Grease, oil, water on floors (shoes) –MISE EN PLACE--CLEAN

35 Hazards Spills –Verbally warn –Post area –Have help, one direct, one clean –Use absorbent compound to soak up spills

36 Hazards Stairs, ramps, raised areas –Adequate lighting –Clearly marked –Sturdy handrails –Keep free from tears, ragged edges –Keep clear of obstacles

37 Hazards Ladders –Work with someone--hold –Keep away from overhead objects –Wind –Firm flat surface –Easy reach

38 Hazards Ladders –Lock folding bar –Test balance –Metal—Electrical –Doors –Have 1 free hand –Stand below top 2 rungs

39 Hazards Ladders –Straight ladder should rest 3 feet above spot top of ladder will rest –Label indicates weight rating –Store securely

40 © R.Furdell Lifting © R.Furdell

41 Precautions before lifting Sturdy, non-skid shoes Avoid loose clothing Check weight Look for hand holds Check Balance Ask for help Use wheels Use Proper lifting techniques

42 Proper lifting technique Establish solid footing –Check floor condition –Stand, close to load, feet shoulder-width apart, one foot slightly in front of the other Align your body –Stand straight and face load –Bend at knees, using leg muscles

43 Proper lifting technique

44 Lift –Grip with whole hand, wrists straight as possible – Tighten stomach muscles and align the back –Arch lower back by pulling shoulders back and sticking out chest –Check weight and balance –Transfer weight to legs –Lift with legs –Do not twist

45 Proper lifting technique Setting down the load –Using leg muscles, bend at knees –Set down corner of load, slide hand out from under and settle rest of load

46 Proper lifting technique

47 Carrying Safely Look for Hazards –Slippery floors –People –Furniture or equipment –Carpet tears Check for safe place to set down load if needed

48 Carrying Safely Use whole hand Keep load close to body, elbows in Stomach muscles firm, back aligned Move feet instead of twisting

49 Carrying Safely - Trays One hand in front, one hand in middle of balanced tray, shoulder

50 © R.Furdell Preventing Cuts © R.Furdell Preventing Cuts

51 Hazards Cans, can lids, can openers Cutting strips on foil and film boxes Wooden crates (splinters, nails, staples) Box openers, utility knives Knives, including plastic Broken glass including dishes Machinery with blades

52 Avoid Cuts by Use gloves or towel to protect hands removing covers Use proper openers, never knives Plastic or metal scoops, not glass for ice, do not cool glass in ice. Throw out nearby food or ice if glass is broken, (storage)

53 Glass Clean Up Clean immediately Separate container or boxed to protect person empting garbage Use safety gloves, dustpan Instruct customers not to help

54 Knife Handling Practices Keep knives sharp (less force) Never touch blade Use only for intended purpose Damp cloth under cutting board If interruption occurs stop cutting and place knife on a secure, flat surface

55 Knife Handling Practices NEVER leave soaking under water— wash separately Never try catch falling knife, move out of way, verbally warn Carry knives with cutting edge slightly away from body

56 Knife Handling Practices To pass knife place it down on a sanitized surface, let other person pick it up by handle Store knives properly, do not leave laying around


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