Chapter 3 Workplace Safety

Safety and the Law Every restaurant and foodservice operation is responsible for the _______ of all guests and employees. Employees also have a ______ right to work in a safe environment that is free of hazards. Restaurant are liable, ………………………………….. 3.1 Chapter 3 | Workplace Safety

Government Regulations The Occupational Safety and Health Administration (OSHA) is ………………………………………….. Every restaurant and foodservice operation must display a current copy of ……………………………………………………………………………………… 3.1 Chapter 3 | Workplace Safety

Government Regulations Restaurants must report any accident resulting in death or hospitalization within __________ OSHA Form #300 – displays………………………………. Hazard Communication Standard or Right to Know: requires employers…………………………………. Material Safety Data Sheet (MSDS): must be on all …………………………………………………………

The Safety Audit The purpose of a general safety audit is to judge the……………………… 1. 2. 3. 4. 3.1 Chapter 3 | Workplace Safety

Personal Protective Equipment (PPE) Personal protective equipment, such as ___________________, protects employees from potential hazards on the job. ________________to protect their arms _____ resistant and_________toe footwear 3.1 Chapter 3 | Workplace Safety

Emergency Plans The purpose of an emergency plan is to protect workers, guests, and property in the case of an emergency or disaster. all employees must understand it _______there is an emergency. Must be specific and be posted in_________________. Includes: 1. installing _________________________ 2. posting _________________________ 3. keeping ______________clear 4. _______________employees 3.1 Chapter 3 | Workplace Safety

Accident Investigation An _____________is an unplanned, undesirable event that can cause property damage, injuries or fatalities Near miss…………………………………………… 3.1 Chapter 3 | Workplace Safety

Evacuation An evacuation plan tells ……………………….. employees should have …………………………………….. make sure there are at least …………………………………. 3.1 Chapter 3 | Workplace Safety

Fire Hazards Prevent grease buildup by cleaning hoods every ________ All restaurant fires are classified as A, B, or C. Class A fires: ___________________________. Class B fires: ____________________________ Class C fires: ____________________________ Use the PASS system with extinguisher: P = ____________ A = ____________ S = _____________ S = ______________ 3.2 Chapter 3 | Workplace Safety

Fire Hazards When fighting a fire, always leave ……………… ______ detectors detect fires where there is no smoke _________ detectors react to the movement of flames Ionization detector uses ………………………………… If there is any doubt that you can fight a fire safely, set off ……………………………………………….. 3.2 Chapter 3 | Workplace Safety

Preventing Burns Burns are classified: first ……………………… second third degree …………………………………………………… when carrying hot food, …………………………………………………………… 3.2 Chapter 3 | Workplace Safety

Preventing Slips, Trips, and Falls Most slips, trips, and falls occur on 1. 2. 3. Watch for ______ and _____ when carrying hot items; aisles should be _____ feet wide To prevent grease buildup, clean floors ………………. If something is spilled: 3.2 Chapter 3 | Workplace Safety

Using ladders safely A straight ladder should reach ………………………….the spot where the top of the ladder rests against the support Never stand on ………………………… Always have someone hold ………………………….

Lifting and Carrying Safely Store heavy loads on ……………………………….. Put lighter items on ……………………………… Mark ……………………….. loads. To lift: Bend at the ………………………………. Lift with ……………… muscles In restaurant, people with heavy objects always have …………………………………………………… 3.2 Chapter 3 | Workplace Safety

Preventing Cuts To avoid cuts, follow these kitchen safety tips: Use proper _________________ on cans Throw out nearby _________________when glass is broken. Wash _______ utensils separately and do not leave them in a __________ Throw broken glass in __________________________ Each type of __________ has a specific use. ___________ knives are much safer than dull ones. To pass a knife……………………………………………. 3.2 Chapter 3 | Workplace Safety

First Aid First aid refers to ……………………………………………………. Cardiopulmonary resuscitation (CPR) ……………………………………………………………… 1. 2. 3. The Heimlich maneuver removes food ………………………………………………………………… Do not attempt to perform CPR or the Heimlich maneuver unless…………………………………………….. 3.3 Chapter 3 | Workplace Safety

External Threats External threats, such as ____________________, are another important workplace safety issue. Arson……………………………………………………… Keep back doors ______________________at all times to prevent the occurrence of pilferage and to reduce the risk of robbery. 3.3 Chapter 3 | Workplace Safety