Tucker Safety Products KutGlove ™ Recommendations The Experts in Food Service Protection Tucker Safety Products KutGlove ™ Recommendations.

Slides:



Advertisements
Similar presentations
Avoiding cuts in the kitchen …..they are no longer part of the job! Knife Sharpening using a steel.
Advertisements

Let’s watch a DVD… DVD Instructor Notes
Food Safety 101: Personal Hygiene
+ Chemical Safety Siew Guan Lee Dietetic Intern University of Idaho.
Kitchen Safety & Sanitation
It’s so important!!! Here are some words that you should know….. (1)  Safety—developing habits to avoid accidents and keep people healthy—Most kitchen.
1.01 C The Pathway to Kitchen Safety. Seven Types of Kitchen Accidents Kitchen accidents lead to injuries that could be prevented by not taking shortcuts.
© 2006 Plano ISD, Plano, TX. Working with Heat Fire or.
Laboratory Safety.
A Restaurant’s Guide to Food Safety By: Zai Estabillo Blogger / Food Enthusiast.
Food Safety Culinary Training for Food Services Staff Provided by the LAUSD Food Services Division School Year
The University of Georgia Cooperative Extension Service.
SAFETY IN THE WORKPLACE Created by : Chelsea Leppanen.
Kitchen Safety Be SAFE!!!. Kitchen Safety Tips for Preventing Burns/Fires Preventing Falls Preventing Cuts Preventing choking Preventing Electric Shock.
Safety when cutting with knives. By Fergus Evans..
KEEPING FOOD SAFE AND GOOD PERSONAL HYGIENE Food handlers test prep.
1 Medical Equipment Safety Orientation to Laboratory Safety.
Hand Protection. Gloves  Minimize the risk of acquiring infections from patients  Prevent microbial flora from being transmitted from dental health.
Preventing Kitchen Accidents
Kitchen Safety and Sanitation “Its just common Sense”
SAFETY AND SANITATION. SANITATION IN THE KITCHEN Every second of every day someone in the US becomes stricken with a foodborne illness- food poison caused.
SAFETY IN THE CLASSROOM Protecting Yourself and Your Participants.
CATERING CHAPTERS 1-2 Chapter 1: Safety Basics Chapter 2: The Safe Food Handler.
Support Programs version 2 March 2010 Cleaning and Sanitation
FOOD PREPARATION. Let’s Discuss… Do you like to cook? Why or why not?
CRC Basic Food Handling CANADIAN ROCKIES CAFÉ. CRC Overview  Hand Washing  Knife Safety  Cleaning and Sanitizing Canadian Rockies - Joe Student.
Clean all products. Always have a caution or wet floor sign after mopping or cleaning a spill. Have good personal hygiene while at work. Cover all cuts,
12 Management of Hazardous Material. 2 OSHA’s Objective To provide a safe work environment for all employees.
Essential Question Think, Pair, Share:
Preventing Hazards in the Flow of Food. Calibrating a Thermometer.
Personal Hygiene and Hand Washing
Unit 4.1 Introduction to Culinary Arts Personal hygiene is important to keep the food safe to consume and the work place clean. Why is personal hygiene.
ANA Food Code. Responsibilities Commanders Take appropriate actions to make sure corrective actions are completed when a facility fails to comply to standards.
Division of Risk Management State of Florida Loss Prevention Program.
PART A Location of Safety Equipment in your Biology Lab.
Chapter 2: Safety Ms. Pietraszewski.
Food Safety Manual Kitchen 1 Johnathan Poynor Cameron White Bossman Camp.
HACCP In Your Schools Preventing Cross-Contamination.
-Safety device or equipment -Administrative control -Personal protective equipment (PPE)
Knife Skills.
SANITATION & HYGIENE with ®.  The handwashing sink is to be used for handwashing ONLY.  Never use this sink for other purposes. Handwashing Sink.
Hand Protection at Work A Guide to Proper Glove Selection.
Food Labs Guidelines!. Rules for Personal Hygiene Wash your hands thoroughly with soap and water! Dry your hands with paper towels Avoid touching you.
Safety Food Manual Morganne Norwood Shaylin Tyus Ashley Tucker Jakia Johnson Leazeatta Williams.
1.01 Y FOOD SAFETY VS. FOOD SANITATION
Food Sanitation and Safety. Kitchen Safety Burns and Scalds - Use appropriate size of pans on burners - turn pot handles in -use microwavable containers.
Kitchen Safety.
Laboratory Safety.
Personal Protective Equipment Hand Protection
1.01 Y FOOD SAFETY VS. FOOD SANITATION
1.01 Y FOOD SAFETY VS. FOOD SANITATION
FOUR STEPS TO FOOD SAFETY
SANITATION & HYGIENE with
1.01 Y FOOD SAFETY VS. FOOD SANITATION
SANITATION AND HYGIENE
Bellwork: Identify as many kitchen safety hazards as possible.
1.01 Y FOOD SAFETY VS. FOOD SANITATION
Bellwork What does CPR stand for? 9/11/2018
SANITATION & HYGIENE with
1.01 Y FOOD SAFETY VS. FOOD SANITATION
Employment Food Safety Training Program
1.01 Y FOOD SAFETY VS. FOOD SANITATION
Hand Hygiene and Glove Use
1.01 Y FOOD SAFETY VS. FOOD SANITATION
Laboratory Safety.
1.01 Y FOOD SAFETY VS. FOOD SANITATION
Laboratory Safety.
Food Safety Notes Miss Harper.
Presentation transcript:

Tucker Safety Products KutGlove ™ Recommendations The Experts in Food Service Protection Tucker Safety Products KutGlove ™ Recommendations

A simple yet effective system that increases compliance, reduces incident rates, provides a safer work environment, improves sanitation, and delivers savings to the company’s bottom line. Tucker Safety Products KutGlove System A simple yet effective system that increases compliance, reduces incident rates, provides a safer work environment, improves sanitation, and delivers savings to the company’s bottom line. The Experts in Food Service Protection

In the store… The Experts in Food Service Protection Tucker Safety Products KutGlove System

Target Applications Handling Hazards: Laceration Activities: Small cutting Chopping Trimming Cleaning sharp instruments, machinery, and utensils Opening boxes /cases Highest Incident Rate (in both frequency and cost) The Experts in Food Service Protection

Advantages: Employee compliance Increased dexterity Greater touch sensitivity Increased comfort Wire free CE Certified Level 5 cut resistance Significantly better fit Antimicrobial protection GUARANTEED to last for the life of the glove 5 Sizes: XS – XL Color coded for sizing or HACCP applications Recommendations Solution: Tucker KutGlove & KutGlove Station The Experts in Food Service Protection

Proper Fit: Not to tight or lose, fingers should extend all the way to the end of the glove. Colors make it easy for employees to find their proper size. Wire free construction due to technological advancements in fibers increases comfort, touch sensitivity, decreasing operational fatigue and provide for the highest CE level of cut resistance. KutGloves are cut resistant not cut proof. They are designed to provide the wearer adequate protection from incidental cuts while performing basic kitchen functions such as prep work & cleaning sharp objects. Recommendations Solution: Tucker KutGlove & KutGlove Station The Experts in Food Service Protection

Proper Maintenance: Washing KutGloves should be washed after each use if used without a foodglove or at least once a day when used in conjunction with a foodglove. They can be cleaned by washing in the had sink, pot & pan sink or dishwasher and are chemical safe. The antimicrobial component in the KutGlove is good for the life of the garment but is not a substitute for washing. Grooming Inspect KutGloves often for normal wear. If a hole and/or tear is found disregard immediately an put a new KutGlove into use. If a pulled thread is found cut off with scissors and place the KutGlove back into use. Storage When KutGloves are not in use or after washing they should always reside on the KutGlove Station, thus making them easier to locate for the next occasion. Recommendations Solution: Tucker KutGlove & KutGlove Station The Experts in Food Service Protection

Thank You for choosing Tucker Safety Products The Experts in Food Service Protection