1. Chapter 3
Workplace Safety

2. 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, …………………………………..
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Chapter 3 | Workplace Safety

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

4. 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 …………………………………………………………

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

6. 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
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Chapter 3 | Workplace Safety

7. 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
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Chapter 3 | Workplace Safety

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

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

10. 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 = ______________
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Chapter 3 | Workplace Safety

11. 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 ………………………………………………..
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Chapter 3 | Workplace Safety

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

13. 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:
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Chapter 3 | Workplace Safety

14. 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 ………………………….

15. 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 ……………………………………………………
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Chapter 3 | Workplace Safety

16. 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…………………………………………….
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Chapter 3 | Workplace Safety

17. 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……………………………………………..
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Chapter 3 | Workplace Safety

18. 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.
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Chapter 3 | Workplace Safety