ProStart Year One

Chapter ThreePreventing Accidents and Injuries

Safety and the Law It is the responsibility of the restaurant and

all of its employees to provide safe food and shelter for its guest

It is also the right of everyone employee to expect to work on a safe premises

Premise: the space and property that makes up the entire restaurant from the parking lot to the restrooms

Safety and the Law Restaurants that fail to provide a safe

environment can be sued Liability: The legal responsibility that one

person or a business has to others It is your responsibility as an employee to

be aware of the law and your liability to your guest

Why Safety? Customers Employees

Workers’ Compensation State run agency that helps employees who

are injured or become ill while working Payments for lost work time and medical

treatment Employers pay a fee for every employee to

receive this benefit

OSHA – Occupational Safety and Health Administration

Federal Agency that creates and enforces safety related standards in the workplace.

Employers are required by law to inform employees of the job safety and health protection provided.

Mandatory for Foods Services

OSHA Poster 2203

or 3167

MSDS Material Safety Data Sheets Describe hazards of chemicals Each product has its own MSDS Also tell how to identify, reactivity to water or

other chemicals and other special precautions If hazardous chemicals are used in the

restaurant, the employer must have an MSDS Notebook on hand

For Example

Clorox Bleach

Types of Chemical Hazards Physical Hazards: Flammable, explosive,

reactive to water or air, or stored under pressure Most commonly burns Health Hazards: Cause long or short term injury Toxic Chemicals: poisonous Carcinogenic Chemicals: cause cancer Corrosive Chemicals: cause material to be

eaten away

Preventing Fires and Burns 1/3 of all restaurant fires occur because of

faulty wiring or the improper use of equipment

Grease fires occur due to lack of cleaning equipment and ventilation areas

Arson: Deliberate and malicious burning of property

Fire Detection Devices Smoke Detectors: Require a flow of air.

Should be located in “dead areas” such as end of hallways. Never in food prep areas…why?

Heat Detectors: Detect fires thru rapid changes in air temperatures. Best in open prep areas

Class of Fire Extinguisher A: Ordinary

combustibles B: Flammable

liquids C: Electrical

Equipment

PASSPull Pin

Aim at the base

Squeeze the trigger

Sweep from side to side

Evacuation Mark each route with… signs and lights Provide emergency… lighting All exit doors should open… outward Exit steps and ramps should be kept… clear and repaired

Preventing Burns Protective clothing and equipment Traffic patterns Check equipment, repair Pot handle location on the stove Hot fat Lifting Lids

Preventing Burns Use proper pads for handling hot pans,

never use a hand towel…why? Communicate with others when carrying

hot pans…what should you say? When using fryers avoid overloading fryers,

placing excessively wet foods in hot grease Stove fires.. Using baking soda or salt…

never use water or flour on a fire

Preventing Falls Verbally Warn Block Area Clean Area Leave sign until safe

Lifting and Carrying Safely Wear good shoes Wear good clothes Check the weight of the load Look for hand holds Check the balance of the load Ask for help is necessary Use hand trucks Use proper lifting techniques

Preventing Cuts The Best Rule: Always focus on your task! Know the proper way to walk with a knife, down by

your side. Let others know you are walking with a knife

Remove the whole lid when opening a can Do not store glass or bottles above ice machine If glass breaks around ice bins all ice must be

tossed out and bins cleaned Use plastic or metal scoops for ice

Preventing Cuts Use knives safely…know the “basics” Sharpen knives properly, wet stones and steels, away

from food prep Hand wash knives, never in a machine or dropped

into a sink Unplug electrical cutting equipment before cleaning… All employees must be properly trained on all

electrical cutting equipment and be of proper age to operate

Broken Glass Wear gloves Use a dust pan and brush Dispose of properly

First Aid Accidents can be prevented CPR – restores breathing and heartbeat Heimlich maneuver (abdominal thrust)

removes food from airway- choking Get proper training Good Samaritan Act

Safety AuditInspection of facilities, equipment, practices

and management.

In the form of a checklist.

Kitchen Shoes Skid resistant soles Low heels Lace up tightly or no laces Heat, water and grease resistant Closed toe style