1. Workplace Safety

2. 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

3. 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

4. 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)

5. 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.

6. 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

7. 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

8. 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

9. 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

10. 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.

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

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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

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

19. 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

20. 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

21. 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

22. 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

23. 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

24. 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

25. 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