1. Preventing Accidents and Injuries
Chapter 3
Preventing Accidents and Injuries

2. Who is responsible for safety?
Every food service establishment is responsible to keep customers and employees safe
Customers have legal right to expect safe food served in a safe environment on safe premises

3. 3.1 Safety Programs Include:
Premises- all the property around a restaurant.

4. Liability- the legal responsibilities that one person has to another.

5. Responsibility
Restaurant managers are liable for any injury that occurs on the premises.

6. State Programs for Employees
Worker’s Compensation- a state-administered program designed to help employees who are injured in accidents that happen at work, or become sick because of job-related reasons.

7. Federal Agency
OSHA = Occupational Safety and Health Administration, the federal agency that creates and enforces safety standards and regulations in the workplace.

8. OSHA Poster 2203
Federal standards for enforcing safety related standards and regulations
Must be displayed in every food service operation
Has to be where employees can see it
Cannot be altered or changed
See P. 133 textbook

9. Right to Know
Hazard Communication Standard (HCS), also called “Right-to-Know” and HAZCOM.- requires employers to notify their employees about chemical hazards on the job.
Physical Hazards- explosive, poisonous, flammable chemicals.
Health Hazards- chemicals that cause long/short-terms illnesses.

10. Right to know Toxic- chemicals that are poisonous
Carcinogenic- causes cancer
Corrosive- cause a material to be eaten away or dissolved.

11. MSDS
Material Safety Data Sheets- describes the hazards of the chemicals in a foodservice operation on every product.

12. MSDS Sheets Sample site to checks MSDS

13. Review Your Learning What is liability?
What is a Material Safety Data Sheet?

14. Preventing Fires/Burns 3.2
1/3 of all fires are from faulty electrical equipment.
Arson- the deliberate and malicious burning of property.

15. Smoke detectors- require a flow of air in order to work well
Smoke detectors- require a flow of air in order to work well. Cannot be used in food prep areas.

16. Heat detectors- detects fires when there is no smoke, only temperatures.

17. Classes of Fires
Class A- “ASH” ; occur in food storage, dining areas (by cigarettes), restrooms, refuse storage.
Class B- “Boil”; occur around deep fat fryers, grills, hood filters, aerosol cans near heat.
Class C- “Current”; fire in toaster, frayed cord on appliance.

18. Types of Extinguishers
Water based- class A only, grease fires will spread!
Foam- class A or A/B, NOT on fryers.
Carbon Dioxide- class B or C
Dry chemicals- class A/B/C or A/B, great for home use.

19. PASS System
Pull the Pin, Aim at base or fire, Squeeze trigger, Sweep side to side 6-8 feet away from base of fire.

20. Maintain Evacuation Routes
Keep emergency numbers by EVERY phone.

21. Prepare for Emergencies
Do not try to fight a fire that is MORE than 3 feet wide OR 3 feet high. Call 911!
Smother a small fire in a pan by turning off the gas and covering with a lid or another pan.

22. Evacuation
Restaurant Managers are liable for All persons inside and on the premises.

23. Protecting Yourself
No flammable product should be used on your body or hair around cooking equipment. (hairspray, gels)

24. Avoiding Burns Highlight #3, #4, #7, #9
Do NOT use a towel or apron to handle/remove hot food containers/pans.
Warn customers of hot plates/items.

25. Deep Fat Fryers Highlight “Brush off excess ice crystals”
Do not overfill basket

26. Steam Equipment
When opening a lid from a boiling pot, open it AWAY from your face.

27. 3.3 Slips, Trips, and Falls
Do NOT store items on stairs/steps.

28. Aisle width
Aisles must be 4 feet wide in serving and dining areas.

29. Exterior Areas Check parking lots for weather hazards, debris.
Adequate lighting
Pavement should ot have holes
Sidewalks free and clear of trash

30. Exterior Surfaces Verbally warn customers/employees
Post “Caution-Wet Floor” signs

31. Stairs, ramps and raised dining areas are the most dangerous.

32. Safeguarding Highlight the last squared statement for lab purposes!
“Never run or become involved in horseplay with other employees (classmates). Safety is one of your most important responsibilities.”

33. Ladder Selection
Highlight “End of ladder should reach 3 feet past the spot….”
Highlight “For every 4 feet in height, ladder is 1 foot from wall” Ex. A 12 foot wall requires the bottom of the ladder to be 3 feet away from the wall.
Do NOT stand on the top 2 rungs of a straight ladder or the top step of a step stool.

34. 3.4 Lifting Loads Wear non-skid shoes Ask for help if too heavy
Use hand holds if available

35. Carrying Loads
People with heavy object ALWAYS have the right of way. Get out of their path!

36. 3.5 Sharp Hazards Preventing Cuts
One Essential Rule in the LAB:
ALWAYS Concentrate and focus on the task/job you are doing. Do NOT let others distract you!

37. Handling Sharps
NEVER use a knife to open anything, ever!

38. If you have to carry a knife then carry it at some distance from the body with the point facing down and the sharp edge facing backwards. Never carry a knife with the point facing forwards.
Never carry knives on chopping boards (this is often done when carrying dirty boards and knives to the sink and is a dangerous short-cut).
Cross-contamination by knives:
Knives can spread harmful bacteria if not kept clean. They must be washed and cleaned after every use and immediately before a new task.
Equipment Safety
You must be 18 years old to use the slicer in the lab. Others do not touch!

39. 3.6 First Aid
First Aid- refers to medical treatment given to an injured person either for light injuries or until more complete treatment can be provided.

40. Safety
CPR (Cardiopulmonary resuscitation)- restores breathing and heartbeat to injured persons who show no signs or slow signs of breathing or pulse.
Heimlich maneuver- removes food/obstacles from a persons airway if they are shocking

41. Common Emergencies
By law, each establishment should have one person on staff at each shift that is Serv-Safe Certified by the National Restaurant Association.

42. Recording Events
OSHA requires any death or hospitalization of 3+ people to be reported within 8 hours.
Near Misses, injuries, illnesses must be reported within 6 days.
Logs must be kept for 1 year and accessible/displayed every February for employees.

43. 3.7 Safety Audit
General Safety Audit- an inspection of an operation’s facilities, equipment, employee practices, and management practices.

44. Accident and Near Miss Accident is an unplanned, undesirable event
Near Miss is event in which property damage, or injury is narrowly avoided – should be investigated

45. OSHA form 200
P exhibit 3.27
Records occupational injuries and illnesses for one year.
Must be displayed every February and left posted for one month

46. Protective Clothing and Equipment
Supply good quality tools, equipment, etc. is essential
Provide gloves, goggles when needed
Employees – no baggy clothes, no dangling jewelry
Dishmachine operators – water resistant aprons and rubber gloves
No disposable gloves around heat - melt