Black Bear Dining Services’

Employee Training

Prepared by Auxiliary Services Safety Office in conjunction with Safety & Environmental Management

Overview Policies Employee Rights Employee Responsibilities Accident Reporting Violence in the Workplace Signs and Labels Kitchen Hazards Student Dining Employee Training

Welcome to Black Bear Dining!

This is a fun, fast paced working environment

As a new employee, you need to be prepared to learn new jobs, recognize hazards and work safely

Remember, when in doubt, ask your supervisor!

Policies to Follow This training program is designed to provide you

with an introduction to UMaine, state and federal policies and procedures necessary to provide a safe and productive workplace

Black Bear Dining management team wants you to enjoy your job. They need your help to maintain a safe, clean and productive environment for all employees

What Every Black Bear Dining Employee Should Know – Your Rights

You have the right to a safe workplace free of serious hazards stop work and contact your supervisor when

serious hazards are recognized information to protect you from the hazards that

cannot be eliminated classroom or on-the-job training medical treatment if you are injured on the job access occupational medical and exposure

records

What Every Black Bear Dining Employee Should Know (continued)

Responsibilities

You have the responsibility to work safely and report unsafe conditions to

your supervisor follow UMaine policies and procedures participate in all training notify your supervisor immediately of any

injuries or near misses

What Would You Do? As a new member of Black Bear Dining Services, it isyour task to run the fryolator. Your supervisor asks you to put in a fresh batch of French fries while they tend to something else. You realize you were never trained to use the fryolator and do not know when to add the fries. Do you

A. Add the frozen fries to the oil once it is boilingB. Find your supervisor and learn the proper techniqueC. Ask a co-workerD. Add the fries and then wait for the oil to boil

Answer B: If you are not trained to Safely perform a task, make sure youinform your supervisor. They might not know you did not receive the proper training.

What Would You Do? Bobby, a Black Bear Dining employee didn’t have

enough time to do prep work before the dinner rush camein. Working quickly, trying to dice some vegetables, Bobbycut his hand. This could have been avoided by

A. Wearing a cutting glove or using a finger guardB. Being more attentive with the given taskC. Making sure the counter is at a comfortable heightD. All of the above

Answer D: All are effective ways at preventing knife injuries. Being properly trained is also a requirement.

Kitchen HazardsThe key is to recognize hazards and take action Common details to be aware of

-slip, trip & fall hazards-sharp objects-burns & hot pans-knife cuts-over reaching -clutter & lack of proper labeling-swinging doors or sliding doors-self awareness & awareness of others-improper use of chemicals-strains & sprains-repetitive motion

What is the most frequent top 5 injuries from this list?

Remember to use proper cooking mitts or other appropriate tools for safe cooking tasks

Top 5 Common Injuries Slip, trip and fall hazards are caused by

grease or water on the floor objects obstructing walking paths

Burns are caused by hot water fryer grease hot pans or steam

Cuts are caused by sharp knives or other objects packaging

Strains and sprains are caused by over-reaching heavy lifting

Repetitive motion can cause injuries using the same muscles without proper equipment (that normally

show up later in life)

Accident Reporting To contact emergency personnel dial 911 or on a cell

phone 581-4040.

Contact your supervisor

If you encounter what you suspect to be blood or other bodily fluids contact your supervisor.

DO NOT attempt to clean up bodily fluids. Others who are trained in basic blood borne containment will attend to clean up. They are supervisors custodial teams

Injuries and Reporting

If you experience a small cut, bruise or abrasion use the First Aid Kit in your work area ask a fellow employee for assistance if you cannot attend to the

injury yourself

Inform your supervisor of all minor injuries

Emergency Action Plan An Emergency Action Plan (EAP) describes the hazards

present within a work area and the actions necessary for the safe, prompt & complete evacuation of employees, students & guests. You need to know

where the emergency exits are located for your work area how to report an emergency where your Emergency Action Plan is located where Rally Points are located outside

(of the building)

know whom the dining staff authorized to stay

behind to check the area

Violence in the WorkplaceDefinitions

Physical Attack acts of aggression, assault or homicide

Emotional Attack threats of violence, verbal abuse or excessive kidding, taunting, intimidation or stalking

Violence in the Workplace (Continued)

Black Bear Dining maintains a safe and comfortable

place for all employees. It is important to recognize

and react quickly to violence in the workplace. You

can help by

notifying your supervisor immediately if you

have a problem

notifying the Office of Equal Opportunity if you

are uncomfortable talking to your supervisor

Contact EEO at 581-1226

Black Bear Dining is a safe & fun place to work and often provides students with an opportunity to obtain their first job.

Signs and Labels Chemicals (cleaning supplies) Food labels OSHA signs and labels

Realize warnings or potential hazards

What’s wrong with this picture?

The chemical labels are unclear

The workspace is messy

Do you see anything else wrong?

HygieneYou can practice good hygiene by

Washing hands frequently Trimming finger nails Covering cuts and wounds properly Changing bandages frequently Using antibiotic ointment Wearing proper hair restraint Wearing proper foot ware Dressing accordingly (no loose clothing or jewelry) Following H1N1 protocol as directed by theUniversity of Maine

KnivesAs food service workers you should Always have knife training before using a knife

Cut on a flat and proper surface

Cut away from your body using cutting gloves and/or finger guards

Clean knife at a wash sink closest to your work station and immediately return it to its storage area. Wash, rinse, sanitize and put away in the knife rack.

Knives (continued)

Walk with the knife pointed to the floor close to the body

Place knife on the table if you must pass it to another employee

Remember to properly put away and store knives after use

Point cutting edge away from your hands when wiping down knives

Lay knives flat and away from counter edge

Receive on-the-job training prior to using knives

Falls & Spills

Clean up spills immediately

Use wet floor signs when

mopping

Close drawers and cabinets

Use sturdy ladder on a

flat surface when obtaining

Supplies from high shelves.

Burn Prevention Guidelines Never leave pan handles over burners

Make sure hot dishes are out of the way of others

What is wrong with the picture below?

Turn burners off after use

Always use pot holders or oven mitts

Tell your supervisor if there are not any pot holders or oven mitts in your area

Use appropriate pathways in the kitchen

Burn Prevention Guidelines (continued)

Do not use the kitchen areas as shortcuts If passing behind someone in a kitchen let them know. Get proper training if using a steamer.

Never pour water on a pan fire that contains grease

Notify person cleaning pots if a pan is hot.

Keep flammable materials away from ranges and stoves

Do not put combustible objects (for example - napkins or towels) near the stove or open flames

Dish Room Safety

Keep walkways & work area free of clutter

Keep slip resistant floor mats in place and keep clean

Wear appropriate waterproof non-slip footwear

Cool dishes and glasses before unloading from dishwasher

Avoid steam – it can cause severe burns

Open hot water faucets slowly to avoid splashes

Dish Room Safety (Continued)

Maintain kitchen hot water at or above 130º F if sanitizing with chemicals

Arrange work spaces so it is easier to reach for routine supplies

This will prevent over reaching and awkward back, shoulder and wrist postures

Test water temperature in sink before sticking your hands intothe water

Spot mop only during busy times

Wipe up spills immediately

This is what a clean, dry work area should look like

Dish Room Safety (Continued)

Use care when using soaps, detergents, drain cleaners and other solutions & sprays These can cause skin and eye burns or irritations

Be sure you are properly trained in the use of personal protective equipment

Slipping and Burns are the most common dish room safety related injuries, how can they be avoided?

A. By making sure your work area is dry

B. Using less water

C. Avoiding steam and splashing of hot water

D. Both A and C

Answer D: These are just two ways dish room injuries can be avoided.What others can you think of?

Real Case Scenarios The knife somehow slipped from the hand and cut

the right index finger

Contributing Factors The employee was not

wearing cut resistant gloves The employee was inattentive The employee did not have

knife safety training

Corrective Actions Wear cut resistant gloves Get knife training prior to using

a knife. Concentrate on the work task

rather than distractions and conversations with others while cutting.

Look for options to reduce risk of knife cuts

Remember You have the right to a safe work

environment

If ever in doubt just ask a supervisor

This should be a fun learning experience, please don’t let an injury get in the way

If you have any questions about this training program please contact 581-4483.

Please click on the back arrow and then click on the test link to finalize and document this training.

Have A Safe Day

Thank you for completing this training

Remember to Wash Your Hands and Kitchen Surfaces