Workplace Safety

Safety and the Law Liability – the legal responsibility that one person has to another Reasonable care – is a legal term that means that an ordinary person would think that the operation takes thoughtful, careful precautions

Government Regulations Occupational Safety and Health Administration (OSHA) – is the federal agency that creates and enforces safety-related standards and regulations in the workplace. A restaurant or foodservice operation is required to report OSHA any accident resulting in death or the hospitalization of three or more employees within 8 hours of the occurrence OSHA Form No. 300 – a yearlong log of occupational injuries and illnesses

Government Regulations Hazard Communication Standard (HCS) – requires that all employers notify their employees about chemical hazards present on the job and train employees to use these materials safely Chemical health hazards – include chemicals that are toxic (poisonous), carcinogenic (cause cancer), irritating or corrosive (cause a material to be eaten away or dissolve)

Government Regulations Material Safety Data Sheet (MSDS) – OSHA requires that chemical manufacturers and suppliers provide documentation regarding safe use and handling, physical health, fire and reactivity hazards, precautions and personal protective equipment requirements.

General Safety Audit Purpose is to judge the level of safety in the food service operation. A manager may choose to conduct the audit The audit includes: Facilities Equipment – as well as refrigerators, tools, vehicles, fire extinguishers and alarms Employee practices Management practices

Personal Protective Equipment (PPE) Employee clothing or other items that can get caught in equipment are prohibited loose or baggy shirts jewelry, especially necklaces and earrings scarves or neckties

Personal Protective Equipment (PPE Proper shoes worn for safety purposes to protect the feet include the following features: Skid-resistant soles Low, sturdy heels Either no laces or laces that tie tightly Water, heat and grease resistance Closed toed Nonporous materials to prevent hot liquids or caustic chemicals from soaking through

Emergency Plans Purpose is to protect workers, guests and property in the case of an emergency or disaster. Must be planned and rehearsed before an emergency occurs

Accident Investigation Accident – is an unplanned, undesirable event that can cause property damage injuries or fatalities Near miss – is an event in which property damage or injury is narrowly avoided.

Fire Hazards A professional contractor should professionally clean exhaust hoods and ducts every six months

Classes of Fires and Fire Extinguishers Class A – involve wood, paper, cloth or cardboard Use a type A or A/B/C extinguisher Class B – involves flammable liquids and grease Use a type B/C extinguisher Class C – involve live electrical equipment and typically occur in motors, switches, cords, circuits and wiring Use type B/C or A/B/C extinguisher

Types of Portable Extinguisher Materials Water-based extinguishers – use them on class A fires only Aqueous film-forming foam extinguishers – use on class A or A/B fires Carbon dioxide extinguisher – use on class B or C fires Dry chemical extinguishers – only B/C types should be used in deep-fat fires

Closed-System Frying These systems can automatically clean out deep fryers when the computer senses that they have become too dirty. Employee do not actually have to touch the hot oil, because the system filters the oil inside the body of the fryer

PASS System A simple way to remember how to use a fire extinguisher is the PASS system P – pull the pin A – aim at the base of the fire S – squeeze the trigger S – sweep from side to side – stand about 6-8 feet away from the fire when spraying

Common Fire Detection Devices Ionization detectors – uses a small electric current to detect combustion particles from smoke, heat or flames Thermostats – this contains a metal strip or disk that closes against an electric contact and starts the alarm when a preset temperature is reached Flame detectors – this uses infrared and ultraviolet sensors that respond to the movement of flame or to its radiant energy

Degrees of Burns First-degree – this is the least serious degree of burn where the skin turns red and may become swollen. Treat with cool running water or ice Second-degree – burns are more serious and painful, blisters may form and may experience intense pain. Cool with running water and seek medical attention. Third-degree – this the most serious burn, but is painless because the nerves may be damaged. Skin may turn white and become soft or may turn black and hard. Seek medical attention

Hot Beverages Always fill cups with hot beverages, such as coffee or tea, should not be filled to the rim

Prevention Slips, Trips and Falls Most occur on three types of surfaces: steps, floors and pavement outside of buildings All aisles in serving and dining areas should be at least 4 feet wide To prevent grease build-up clean floors thoroughly at least once a day Clean up spills immediately. When carrying hot food, foodhandlers should warn others that they are coming through

Prevention Slips, Trips and Falls Do not stand on the top two rungs of a ladder Store heavy loads on waist-level shelves and racks Bend at the knee – not at the waist – and lower the body with the leg muscles to reach the load Keep stomach muscles firm and tuck in the lower back. The load should be carried by the legs, not the back

Preventing Cuts Cuts tend to happen most often to kitchen employees Some sharp hazards include can lids, cutting strips and aluminum foil and plastic wrap, box openers, knives, broken glass, choppers, blenders and slicers Sharp knives are safer than dull knives, because they require less pressure

Preventing Cuts When glass is broken any nearby food should be thrown out The proper way to pass a knife to another person is to place the knife on a sanitized surface and let the person pick the knife up by the handle

Heimlich Maneuver Removes food or other obstacles from the airway of a choking person Steps for performing the Heimlich Maneuver Place thumb side of fist against the middle of the abdomen just below the navel. Grasp the fist with your other hand. Give quick , upward thrusts

Cardiopulmonary Resuscitation (CPR) Restores breathing and heartbeat an injured person who show no signs of breathing or pulse Steps: Check for breathing Give mouth-to mouth resuscitation Perform chest compression to restart heartbeat

External Threat Arson – the deliberate and malicious burning of property Allow for quick escapes, doors should open from the inside without keys Back doors should be alarmed and locked at all times to prevent the occurrence of pilferage and to reduce the risk of robbery