Chapter 3 Chapter 3

Preventing Accidents and Preventing Accidents and InjuriesInjuries

Who is responsible for Who is responsible for safety?safety?

Every food service establishment is Every food service establishment is responsible to keep customers and responsible to keep customers and employees safeemployees safe

Customers have legal right to expect Customers have legal right to expect safe food served in a safe safe food served in a safe environment on safe premisesenvironment on safe premises

3.1 Safety Programs 3.1 Safety Programs Include:Include:

PremisesPremises- all the property around a - all the property around a restaurant.restaurant.

LiabilityLiability- the legal responsibilities - the legal responsibilities that one person has to another.that one person has to another.

ResponsibilityResponsibility

Restaurant managers are liable for Restaurant managers are liable for anyany injury that occurs on the injury that occurs on the premisespremises..

State Programs for State Programs for EmployeesEmployees

Worker’s Compensation-Worker’s Compensation- a state- a state-administered program designed to administered program designed to help employees who are injured in help employees who are injured in accidents that happen at work, or accidents that happen at work, or become sick because of job-related become sick because of job-related reasons.reasons.

Federal AgencyFederal Agency

OSHAOSHA = Occupational Safety and = Occupational Safety and Health Administration, the federal Health Administration, the federal agency that creates and enforces agency that creates and enforces safety standards and regulations in safety standards and regulations in the workplace.the workplace.

OSHA Poster 2203OSHA Poster 2203

Federal standards for enforcing safety Federal standards for enforcing safety related standards and regulationsrelated standards and regulations

Must be displayed in every food Must be displayed in every food service operationservice operation

Has to be where employees can see itHas to be where employees can see it Cannot be altered or changedCannot be altered or changed See P. 133 textbookSee P. 133 textbook

Right to KnowRight to Know

Hazard Communication StandardHazard Communication Standard (HCS), also called “(HCS), also called “Right-to-KnowRight-to-Know”” and HAZCOM.- requires employers to and HAZCOM.- requires employers to notify their employees about notify their employees about chemical hazards on the job.chemical hazards on the job.

Physical Hazards-Physical Hazards- explosive, explosive, poisonous, flammable chemicals.poisonous, flammable chemicals.

Health Hazards-Health Hazards- chemicals that chemicals that cause long/short-terms illnesses.cause long/short-terms illnesses.

Right to knowRight to know

ToxicToxic- chemicals that are poisonous- chemicals that are poisonous CarcinogenicCarcinogenic- causes cancer- causes cancer CorrosiveCorrosive- cause a material to be - cause a material to be

eaten away or dissolved.eaten away or dissolved.

MSDSMSDS

Material Safety Data Sheets-Material Safety Data Sheets- describes the hazards of the describes the hazards of the chemicals in a foodservice operation chemicals in a foodservice operation on every product.on every product.

MSDS SheetsMSDS Sheets

Sample site to checks MSDSSample site to checks MSDS

http://www.thecloroxcompany.com/products/msds/

Review Your LearningReview Your Learning

What is liability?What is liability?

What is a Material Safety Data What is a Material Safety Data Sheet?Sheet?

Preventing Fires/Burns 3.2Preventing Fires/Burns 3.2

1/3 of all fires are 1/3 of all fires are from faulty from faulty electrical electrical equipment.equipment.

ArsonArson- the - the deliberate and deliberate and malicious burning malicious burning of property.of property.

Smoke detectors-Smoke detectors- require a flow of require a flow of air in order to work well. Cannot be air in order to work well. Cannot be used in food prep areas.used in food prep areas.

Heat detectors-Heat detectors- detects fires when detects fires when there is no smoke, only there is no smoke, only temperatures.temperatures.

Classes of FiresClasses of Fires

Class A-Class A- “ASH” ; occur in food “ASH” ; occur in food storage, dining areas (by cigarettes), storage, dining areas (by cigarettes), restrooms, refuse storage.restrooms, refuse storage.

Class B- Class B- “Boil”; occur around deep “Boil”; occur around deep fat fryers, grills, hood filters, aerosol fat fryers, grills, hood filters, aerosol cans near heat.cans near heat.

Class CClass C- “Current”; fire in toaster, - “Current”; fire in toaster, frayed cord on appliance.frayed cord on appliance.

Types of ExtinguishersTypes of Extinguishers

Water based-Water based- class A only, class A only, grease fires will spread!grease fires will spread!

Foam-Foam- class A or A/B, NOT class A or A/B, NOT on fryers.on fryers.

Carbon Dioxide- Carbon Dioxide- class B or class B or CC

Dry chemicals- Dry chemicals- class A/B/C class A/B/C or A/B, great for home use.or A/B, great for home use.

PASS SystemPASS System

PPull the Pin, ull the Pin, AAim at im at base or fire, base or fire, SSqueeze trigger, queeze trigger, SSweep side to side weep side to side 6-8 feet away from 6-8 feet away from base of fire.base of fire.

Maintain Evacuation RoutesMaintain Evacuation Routes

Keep emergency numbers by EVERY Keep emergency numbers by EVERY phone.phone.

Prepare for EmergenciesPrepare for Emergencies

Do Do not not try to fight a try to fight a fire that is MORE fire that is MORE than 3 feet wide OR than 3 feet wide OR 3 feet high. Call 911!3 feet high. Call 911!

Smother a small fire Smother a small fire in a pan by turning in a pan by turning off the gas and off the gas and covering with a lid or covering with a lid or another pan.another pan.

EvacuationEvacuation

Restaurant Managers are liable for Restaurant Managers are liable for All persons inside and on the All persons inside and on the premises.premises.

Protecting YourselfProtecting Yourself

No flammable product should be No flammable product should be used on your body or hair around used on your body or hair around cooking equipment. (hairspray, gels)cooking equipment. (hairspray, gels)

Avoiding BurnsAvoiding Burns

Highlight #3, #4, #7, #9Highlight #3, #4, #7, #9 Do NOT use a towel or apron to Do NOT use a towel or apron to

handle/remove hot food handle/remove hot food containers/pans.containers/pans.

Warn customers of hot plates/items.Warn customers of hot plates/items.

Deep Fat FryersDeep Fat Fryers

Highlight “Brush off excess ice Highlight “Brush off excess ice crystals”crystals”

Do not overfill basketDo not overfill basket

Steam EquipmentSteam Equipment

When opening a lid from a boiling When opening a lid from a boiling pot, open it AWAY from your face.pot, open it AWAY from your face.

3.3 Slips, Trips, and Falls3.3 Slips, Trips, and Falls

Do NOT store items on stairs/steps.Do NOT store items on stairs/steps.

Aisle widthAisle width

Aisles must be 4 feet wide in serving Aisles must be 4 feet wide in serving and dining areas.and dining areas.

Exterior AreasExterior Areas

Check parking lots for weather Check parking lots for weather hazards, debris.hazards, debris.

Adequate lightingAdequate lighting Pavement should ot have holesPavement should ot have holes Sidewalks free and clear of trashSidewalks free and clear of trash

Exterior SurfacesExterior Surfaces

Verbally warn customers/employeesVerbally warn customers/employees Post “Caution-Wet Floor” signsPost “Caution-Wet Floor” signs

Stairs, ramps and Stairs, ramps and raised dining areas raised dining areas are the most are the most dangerous.dangerous.

SafeguardingSafeguarding

Highlight the last squared statement Highlight the last squared statement for lab purposes!for lab purposes!– ““Never run or become involved in Never run or become involved in

horseplay with other employees horseplay with other employees (classmates). Safety is one of your most (classmates). Safety is one of your most important responsibilities.”important responsibilities.”

Ladder SelectionLadder Selection

Highlight “End of ladder should reach Highlight “End of ladder should reach 3 feet past the spot….”3 feet past the spot….”

Highlight “For every 4 feet in height, Highlight “For every 4 feet in height, ladder is 1 foot from wall” ladder is 1 foot from wall” Ex. A 12 Ex. A 12 foot wall requires the bottom of the foot wall requires the bottom of the ladder to be 3 feet away from the ladder to be 3 feet away from the wall.wall.

Do NOT stand on the top 2 rungs of a Do NOT stand on the top 2 rungs of a straight ladder or the top step of a straight ladder or the top step of a step stool.step stool.

3.4 Lifting Loads3.4 Lifting Loads

Wear non-skid shoesWear non-skid shoes Ask for help if too heavyAsk for help if too heavy Use hand holds if availableUse hand holds if available

Carrying LoadsCarrying Loads

People with heavy People with heavy object ALWAYS have object ALWAYS have the right of way. Get the right of way. Get out of their path!out of their path!

3.5 Sharp Hazards 3.5 Sharp Hazards Preventing CutsPreventing Cuts

One Essential Rule in the LABOne Essential Rule in the LAB::– ALWAYS Concentrate and focus on the ALWAYS Concentrate and focus on the

task/job you are doing. Do NOT let task/job you are doing. Do NOT let others distract you!others distract you!

Handling SharpsHandling Sharps

NEVER use a knife to open anything, NEVER use a knife to open anything, ever! ever!

If you have to carry a knife then carry it at some distance If you have to carry a knife then carry it at some distance from the body with the point facing down and the sharp from the body with the point facing down and the sharp edge facing backwards. Never carry a knife with the point edge facing backwards. Never carry a knife with the point facing forwards. facing forwards.

NeverNever carry knives on chopping boards (this is often done carry knives on chopping boards (this is often done when carrying dirty boards and knives to the sink and is a when carrying dirty boards and knives to the sink and is a dangerous short-cut). dangerous short-cut).

Cross-contamination by knives:Cross-contamination by knives:– Knives can spread harmful bacteria if not kept clean. They Knives can spread harmful bacteria if not kept clean. They

must be washed and cleaned after every use and must be washed and cleaned after every use and immediately before a new task. immediately before a new task.

Equipment SafetyEquipment Safety– You must be 18 years old to use the slicer in You must be 18 years old to use the slicer in

the lab. Others do not touch!the lab. Others do not touch!

3.6 First Aid3.6 First Aid

First Aid-First Aid- refers to medical refers to medical treatment given to an injured person treatment given to an injured person either for light injuries or until more either for light injuries or until more complete treatment can be provided.complete treatment can be provided.

SafetySafety CPR CPR

(Cardiopulmonary (Cardiopulmonary resuscitation)-resuscitation)- restores breathing and restores breathing and heartbeat to injured heartbeat to injured persons who show no persons who show no signs or slow signs of signs or slow signs of breathing or pulse.breathing or pulse.

Heimlich maneuver-Heimlich maneuver- removes removes food/obstacles from a food/obstacles from a persons airway if they persons airway if they are shockingare shocking

Common EmergenciesCommon Emergencies

By law, each establishment should By law, each establishment should have one person on staff at each have one person on staff at each shift that is Serv-Safe Certified by the shift that is Serv-Safe Certified by the National Restaurant Association.National Restaurant Association.

Recording EventsRecording Events

OSHA requires any death or OSHA requires any death or hospitalization of 3+ people to be hospitalization of 3+ people to be reported within 8 hours.reported within 8 hours.

Near Misses, injuries, illnesses must Near Misses, injuries, illnesses must be reported within 6 days.be reported within 6 days.

Logs must be kept for 1 year and Logs must be kept for 1 year and accessible/displayed every February accessible/displayed every February for employees.for employees.

3.7 Safety Audit3.7 Safety Audit

General Safety Audit-General Safety Audit- an an inspection of an operation’s facilities, inspection of an operation’s facilities, equipment, employee practices, and equipment, employee practices, and management practices.management practices.

Accident and Near MissAccident and Near Miss

Accident is an unplanned, Accident is an unplanned, undesirable eventundesirable event

Near Miss is event in which property Near Miss is event in which property damage, or injury is narrowly damage, or injury is narrowly avoided – should be investigatedavoided – should be investigated

OSHA form 200OSHA form 200

P. 167 exhibit 3.27P. 167 exhibit 3.27 Records occupational injuries and Records occupational injuries and

illnesses for one year.illnesses for one year. Must be displayed every February Must be displayed every February

and left posted for one monthand left posted for one month

Protective Clothing and Protective Clothing and EquipmentEquipment

Supply good quality tools, equipment, Supply good quality tools, equipment, etc. is essentialetc. is essential

Provide gloves, goggles when neededProvide gloves, goggles when needed Employees – no baggy clothes, no Employees – no baggy clothes, no

dangling jewelrydangling jewelry Dishmachine operators – water Dishmachine operators – water

resistant aprons and rubber glovesresistant aprons and rubber gloves No disposable gloves around heat - No disposable gloves around heat -

meltmelt