Presentation on theme: "ProStart Chapter 3 | Year 1"— Presentation transcript:
1ProStart Chapter 3 | Year 1 Workplace SafetyProStart Chapter 3 | Year 1
2Safety and the LawGuests have a legal right to expect safe food served in a safe environment on safe premises.Employees also have a legal right to work in a safe environment that is free of hazards.Restaurant and foodservice operators are liable, or legally responsible, for the health and safety of their guests and employees.An effective safety program helps managers provide reasonable care, or thoughtful, careful precautions.
3OSHA Occupational Safety and Health Administration OSHA creates and enforces safety-related standards and regulations in the workplaceEvery restaurant and foodservice operation must display a current copy of the OSHA poster “Job Safety and Health Protection” (or the state equivalent), where employees can easily see it when they report to work.
4MSDS Material Safety Data Sheet They contain… They describe the hazards of chemicals in a restaurant or foodservice operationThey contain…Safe use and handlingPPE (Protective Personal Equipment)Physical, health, fire, and reactivity hazardsHazardous ingredientsPrecautionsFirst-aidPrep date of MSDS
5General Safety AuditA safety program is designed to meet the specific needs of the operation.Safety program guidelines are based on existing safety practices and the insurance carrier’s requirements.The purpose of a general safety audit is to judge the level of safety in the operation.It is a safety inspection of facilities, equipment, employee practices, and management practices.
6Personal Protective Equipment (PPE) Guidelines Cooks and other kitchen employees can wear long sleeves to protect their arms and an apron or chef’s jacket for added protection from burns.Employees can wear goggles or safety glasses to protect themselves from splashing chemicals or from food flying out of grinders, choppers, or mixers.Good footwear helps prevent employees from slipping, tripping, or falling and protects their feet from falling objects or spills from hot water or food.Employees are responsible for using protective equipment properly and wearing the protective clothing that management recommends or provides.
7Emergency PlansThe purpose of an emergency plan is to protect workers, guests, and property in the case of an emergency or disaster.For an emergency plan to work, all employees must understand it before there is an emergency.Good planning can prevent confusion, reduce fear, and minimize injury and loss during an incident.Emergency plans are specific to each operation and should be posted in highly visible areas.The main parts of a safety plan are installing fire safety equipment, developing and posting evacuation routes, keeping exit routes clear, and training and drilling employees.When violations or accidents occur, it can mean that the safety program needs improvement.
8AccidentThe purpose of an emergency plan is to protect workers, guests, and property in the case of an emergency or disaster.Record information as soon as possible after the event occurs.Include a description of the event, the date, and two signatures on accident report forms.Collect physical evidence or take pictures at the site.Interview all people involved and any witnesses.Determine as clearly as possible the sequence of events, the causes and effects, and the actions taken.Submit reports to OSHA, the insurance carrier, lawyer, and corporate headquarters, as appropriate.Keep all employees informed of procedures and hazards that arise from the situation.If they aren’t already available, post emergency phone numbers in public places.
9Fire Hazards Equipment should be cleaned every 6 months. Some health departments require professional cleaners to come inClasses of FiresClass A: Ordinary CombustiblesWood, paper, cloth, cardboardClass B: Flammable LiquidsGrease, oil, shortening, pressurized cansClass C: Electrical EquipmentCords, circuits, motors, switches, wiring
10PASS System P: Pull the Pin A: Aim at the base of the fire S: Squeeze the triggerS: Sweep from side to side
11Fire Safety When fighting a fire, always leave a way to escape. Automatic systems operate even when no one is in the facility.Smoke and heat detectors require a dependable source of electricity, a loud alarm, and a test button.Heat detectors detect fires where there is no smoke; flame detectors react to the movement of flames.The only fires that employees of restaurant or foodservice operations ought to tackle are small ones.If there is any doubt that you can fight a fire safely, the best response is to set off an alarm and evacuate immediately.
12Preventing BurnsA burn is a type of injury. In the restaurant and foodservice industry, most burns are caused by heat.BurnDescriptionTreatment1st DegreeLeast serious. Skin turns red, feels sensitive, swollenCool running water or cool wet towels2nd DegreePainful, blisters may ooze, swelling and painSame as 1st degree, medical attention3rd DegreeDamage to nerves, skin may turn white and soft or black and hardCover with cool, moist, sterile gauze.Medical attention
13Preventing Slips, Trips, and Falls Most slips, trips, and falls can be prevented:Hazards should be repaired or removed.Burned-out light bulbs should be replaced.Spills should be cleaned up immediately.Employees should remind guests of steps and raised dining areas and help those guests who may need assistance.Check for places where guests/employees might run into equipment, furniture, or each otherNever horseplay
14Lift with CautionStore heavy loads on waist-level shelves and racks. Put lighter items on the top shelves. Mark extra-heavy loads.Before lifting anything, think out the process from beginning to end.The principles of safe lifting hold true for safe carrying.Steps for safe lifting:Establish solid footingAlign the body and stand straightMake the liftSet load down and bend at the knees
15Safe Knife Handling Practices Keep knives sharpenedNever touch the edges of the bladesUse only for its intended usePlace a damp cloth under a cutting board to secureWhen you stop cutting, place knife down on a flat and secure surfaceNever soak in waterNever catch a falling knifeCarry with blade down and inTo pass knife, set down and let others pick upStore knives properly
16First-Aid Most common foodservice injuries that require first aid are: Minor burnsChemical burnsCuts and scrapesSprains and strainsMuscle crampsCPRCardiopulmonary ResuscitationRestores breathing to an injured person that shows no signs of breathing or a pulse
17First-Aid The Heimlich maneuver removes objects from the airway Only use when someone is choking and unable to coughDO NOT use the Heimlich maneuver or CPR unless you have been trained
18External ThreatsExternal 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, but good overall fire safety and building security can eliminate many arson opportunities.Keep back doors locked and alarmed at all times to prevent the occurrence of pilferage and to reduce the risk of robbery.Locking and alarming doors and windows while the facility is closed for business reduces the risk posed by intruders, robbery, and vandalism.All employees should review the operation’s security policies and procedures and actively practice the security measures.