1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 3 Workplace Safety

2. Safety and the Law  Employees also have a legal right to work in a safe environment that is free of hazards.  Restaurant are liable, or legally responsible, for the health and safety of their guests and employees. 2 Every restaurant and foodservice operation is responsible for the safety of all guests and employees. 3.1 Chapter 3 | Workplace Safety

3. Government Regulations  The Occupational Safety and Health Administration (OSHA) is the federal agency that creates and enforces safety-related standards and regulations in the workplace.  Every restaurant and foodservice operation must display a current copy of the OSHA poster 2203 “Job Safety and Health Protection” where employees can easily see it when they report to work. 3 3.1 Chapter 3 | Workplace Safety

4. Government Regulations  Restaurants must report any accident resulting in death or hospitalization within 8 hours  OSHA Form #300 – displays a yearlong log of occupational injuries every February  Hazard Communication Standard or Right to Know: requires employers notify their employees about chemical hazards on the job (toxic or carcinogenic – cancer causing)  Material Safety Data Sheet (MSDS): must be on all hazardous chemicals stating safe use and physical hazards

5. The Safety Audit  The purpose of a general safety audit is to judge the level of safety in the operation.  Facilities  Equipment  Employee practices  Management practices 5 3.1 Chapter 3 | Workplace Safety

6. Personal Protective Equipment (PPE)  long sleeves to protect their arms  Skid resistant and closed toe footwear 6 Personal protective equipment, such as gloves and goggles, protects employees from potential hazards on the job. 3.1 Chapter 3 | Workplace Safety

7. Emergency Plans  all employees must understand it before there is an emergency.  Must be specific and should be posted in highly visible areas.  Includes:  installing fire safety equipment  posting evacuation routes  keeping exit routes clear  training and drilling employees 7 The purpose of an emergency plan is to protect workers, guests, and property in the case of an emergency or disaster. 3.1 Chapter 3 | Workplace Safety

8. Accident Investigation 8 An accident is an unplanned, undesirable event that can cause property damage, injuries or fatalities Near miss: event which injury is narrowly avoided 3.1 Chapter 3 | Workplace Safety

9. Evacuation  An evacuation plan tells when and how employees are to respond to different types of emergencies.  employees should have training and practice with it.  make sure there are at least two evacuation routes 9 3.1 Chapter 3 | Workplace Safety

10. Fire Hazards  Prevent grease buildup by cleaning hoods every 6 months  All restaurant fires are classified as A, B, or C.  Class A fires: wood, paper, cloth, or cardboard.  Class B fires: flammable liquids and grease  Class C fires: live electrical equipment  Use the PASS system with extinguisher: P = pull pin A = aim at base of fire S = squeeze the trigger S = sweep from side to side 10 3.2 Chapter 3 | Workplace Safety

11. Fire Hazards  When fighting a fire, always leave a way to escape.  Heat detectors detect fires where there is no smoke flame detectors react to the movement of flames Ionization detector uses electrical current to detect fire  If there is any doubt that you can fight a fire safely, set off an alarm and evacuate immediately. 11 3.2 Chapter 3 | Workplace Safety

12. Preventing Burns  Burns are classified: first (least serious) second third degree (most serious but painless because of nerve damage)  when carrying hot food, warn others that you are coming through 12 3.2 Chapter 3 | Workplace Safety

13. Preventing Slips, Trips, and Falls  Most slips, trips, and falls occur on  Steps  Floors  Pavement outside the building  Watch for chairs and tables when carrying hot items; aisles should be 4 feet wide  To prevent grease buildup, clean floors once a day  If something is spilled:  Verbally warn nearby guests  Block the area while cleanup is happening  Direct people around spill 13 3.2 Chapter 3 | Workplace Safety

14. Using ladders safely  A straight ladder should reach 3 feet above the spot where the top of the ladder rests against the support  Never stand on the top step  Always have someone hold the bottom of the ladder

15. Lifting and Carrying Safely  Store heavy loads on waist-level shelves and racks.  Put lighter items on the top shelves.  Mark extra-heavy loads.  To lift:  Bend at the knees, not at the waist  Lift with leg muscles  In restaurant, people with heavy objects always have the right of way. 15 3.2 Chapter 3 | Workplace Safety

16. Preventing Cuts  To avoid cuts, follow these kitchen safety tips:  Use proper openers on cans  Throw out nearby food or ice when glass is broken.  Wash sharp utensils separately and do not leave them in a sink.  Throw broken glass in outside garbage containers.  Each type of knife has a specific use.  Sharp knives are much safer than dull ones.  To pass a knife, place it on a sanitized surface and let the other person pick it up 16 3.2 Chapter 3 | Workplace Safety

17. First Aid  Cardiopulmonary resuscitation (CPR) restores breathing and heartbeat to injured persons who show no signs of breathing or pulse.  Check for breathing  Give mouth-to-mouth resuscitation  Chest compressions  The Heimlich maneuver removes food or other obstacles from the airway of a choking person.  Do not attempt to perform CPR or the Heimlich maneuver unless you have had specific, current training and certification. 17 First aid refers to medical treatment given to an injured person until emergency services arrive 3.3 Chapter 3 | Workplace Safety

18. External Threats  External threats, such as arson and theft, are another important workplace safety issue.  Arson, the deliberate and malicious burning of property, is very difficult to stop  Keep back doors locked and alarmed at all times to prevent the occurrence of pilferage and to reduce the risk of robbery. 18 3.3 Chapter 3 | Workplace Safety