1. Restaurant Safety

2. Agenda Safety Triangle Statistics Four leading categories of injuries –Plus one Regular inspections of facility Training Restaurant checklist

3. Safety Triangle Remove or Isolate the Exposures Improve Work Practices Use PPE & Equipment

4. Statistics Restaurants experience 7.7 nonfatal on the job injuries a year (per 100 full time injuries) BLS statistics

5. Leading 4 Categories of injuries –Slips & falls –Strains & sprains –Cuts & Lacerations –Burns  Workplace Violence BLS statistics

6. Slips & Falls Exposures –Wet areas –Congested areas –Uneven surfaces –Grease build up –Mopping floors –Floor clutter

7. Slips & Falls Control Measures –Non slip shoes –Wear appropriate shoes & clothing

8. Slips & Falls Control Measures –Evaluate floor surfaces –Keep drain covers in place –Non slip mats in wet areas

9. Slips & Falls Control Measures –Wipe up spills immediately Caution/Wet Floor signs Dry mop –Pick up food and other items as soon as possible –Use caution tape to alert employees & customers of elevation changes

10. Strains & Sprains Exposures –Awkward postures & positions –Reaching, clearing tables –Emptying garbage –Mopping floors –Lifting

11. Strains & Sprains Control Measures –When lifting trays The proper way Improper way

12. Strains & Sprains Control Measures –Avoid reaching across tables while serving customers or clearing the tables. –Ask the customer to assist you in passing the plates

13. Strains & Sprains Control Measures –Use the buddy system when moving tables –Try to keep the heaviest items between the shoulders and knees

14. Strains & Sprains Control Measures –Use anti-fatigue mats on hard surfaces to help reduce the risk of fatigue. –Use mats in wet areas to soak up some of the liquids

15. Strains & Sprains Control Measures –Provide carts for bussing tables and moving dishes around –Use ergonomically designed tools that allow the wrist to stay in the neutral position

16. Burns Exposures –Hot beverages –Hot plates –Hot surfaces-grill, steam pots –Deep fat fryers

17. Burns Control Measures –Wait until the coffee is done brewing before removing the pot –Use hot pads

18. Burns Control Measures –Do not reach above ovens, steamers or fryers –Do not open cookers & steam ovens while under pressure

19. Cuts & Lacerations Exposures –Knives left on counters –Meat slicers –Using utensils & equipment improperly –Broken dishes, glasses

20. Cuts & Lacerations Control Measures –Keep knives in holders when not in use –Keep knives sharp

21. Cuts & Lacerations Control Measures –Instruct employees how to use knives correctly

22. Cuts & Lacerations Control Measures –Do not place knives in the sink –Wear cut-resistant gloves

23. Cuts & Lacerations Control Measures –Instruct employees on proper cleaning procedures for the meat slicer Zero out the blade

24. Cuts & Lacerations Control Measures –Instruct employees on proper clean up of broken dishes/glass

25. Workplace Violence Exposures –Robberies-at opening/closing –Handling Cash –Deliveries

26. Workplace Violence Control Measures –Robberies-at opening/closing –Handling Cash

27. Workplace Violence Control Measures –Deliveries

28. Workplace Violence Control Measures –Security Systems –Work with local Police –Security Procedures

29. RESTAURANT CHECKLIST

30. Summary Safety Triangle ∆Remove or Isolate Exposures ∆Improve work Practices ∆Use PPE 4 leading categories of restaurant injuries –Slips & falls –Strains & sprains –Cuts & Lacerations –Burns  Workplace Violence Inspect your facilities, train employees

31. Summit web site www.summitholdings.com –Employer Resources Safety –Posters, Media Library, Safety Talks Safety Training –Webinars, OSHA 10-Hour Classes –Business Center Policies, Claims Search –Forms Claims Forms –Health questionnaire, OSHA Recordkeeping Safety Forms –Accident Investigation Report, PPE Agreement