1. Food Service Safety Manual
Emily Hudson
Chef Johnson
Hospitality and Tourism
Block 4

2. Table of Contents
Slide 2: Table of Contents Slide 3: Workplace Safety Overview Slide 4: OSHA and EPA Slide 5: Employee/Employer Relations Slide 6: Clothing Checklist Slide 7:Safety Checklist Slide 8: ICE Slide 9: Personal Hygiene Slide 10: Prevention of Cross-Contamination

3. Safety in the Workplace
Ultimately, a safe working environment benefits the employee, the employer, and the consumer.
Everything running safely and smoothly= employee and employer can do their jobs better
The better they do their jobs= more benefit for the consumer of that product/service
The more benefit for consumer= more business in the future 

4. Workplace Safety Agencies
OSHA
EPA
Occupational Safety and Health Administration
Sets standards for employment, safety, and health
Inspects workplaces for safe, healthy environments
Environmental Protection Agency
Determines how solid waste is managed
Solid waste= packaging material, containers, recyclables, etc.

5. Employee/Employers Responsibilities and Relationships
Maintain good communication with management and coworkers
Perform duties to the best of one’s abilities
Be respectful of job rules, work area, and others involved in profession
Communicate effectively with employees
Manage workplace fairly and safely
Be respectful of job rules, workplace, professions of others, and regulatory agencies

6. Clothing Checklist Is clothing appropriate for profession?
Is clothing practical for required duties?
Does clothing interfere with health of food or others? NO
YES

7. Safety Checklist Are all ingredients, tools, and surfaces clean?
Are all appliances functioning correctly?
Am I keeping food at correct temperatures?
Am I handling waste correctly?
Am I being mindful of potential dangers (sharp objects, boiling water, slick surfaces, etc.)?

8. ICE: In Case of Emergency (First Aid & Emergency Contacts)
If an accident takes place, follow the chart at the left.
If the accident is severe and there are serious injuries or serious dangers, contact local emergency responders.
MOBILE COUNTY
911 for urgent need of medical, fire, or police respondents
for Emergency Medical Services information. This agency responds to Dauphin Island, Alabama Port, Fowl River, Bayou La Batre, St. Elmo / Grand Bay, Seven Hills, Tanner Williams, Semmes, Georgetown, Satsuma, Saraland, Chickasaw, LeMoyne and Citronelle
Poison Control Center 
Check for injuries
Secure any injuries
Call an emergency contact if serious injuries or threats of injuries are present
Clean any blood or spilled materials
Dispose of any contaminated food or materials in appropriate places

9. Personal Hygiene Tips ALWAYS WASH/SANATIZE HANDS
Wash hands in warm water with lots of soap for at least 30 seconds/ Use a strong sanitizer (usually two squirts) and rub in thuroughly up to wrists
Keep hair pulled back: out of face, away from food, away from burners
If you’re sick, STAY OUT OF THE KITCHEN! Germs can be airborne and infect others without you touching them, which then infects people’s food.

10. Cross Contamination Prevention
Cross contamination= bacteria transferred from one food to another through utensils, surfaces, etc.
Always wash knives, cutting boards, containers, etc. thoroughly in hot water after using
Also, try using different cutting boards for different things. Ex- one for cutting raw meats, one for cutting vegetables.

11. Resources
Contamination.htm
Culinary Essentials textbook