y1.u3.2 prevention fire, burn, slips, lifting, cuts

Y1.U3.2 PreventionFire, Burn, Slips,

Lifting, Cuts

Intro

• Obviously, it is important to know how to protect yourself and customers.

• The main parts of a fire safety plan– Installing fire safety equipment– Developing and publicizing evacuation

routes– Training and drilling employees

Fire Hazards

• Electrical wiring and equipment - improper use of equipment accounts for 1/3 of all accidental fires in restaurants

• Check for discharged or damaged fire extinguishers, replace

Fire Hazards

• Grease fires– Walls, work surfaces, ranges, fryers, broilers, ovens,

microwaves, heating, air conditioning, hoods, filters

– Prevent with regular cleaning schedule

– Keep flammable materials away from heat surfaces

– Keep linens, food in dry storage, boxes, paper goods away from corrosive materials such as acid cleaners or bleach

Fire Hazards

• Arson– Deliberate and malicious burning of property

• Difficult to prevent– Good overall fire safety and building

security can decrease opportunities

Fire Detection Devices

• Most detectors react to Heat, Smoke or Flame

• Smoke detectors

• Heat detectors

• A fire safety expert should install and maintain all fire detection devices

Fire Detection Devices

Smoke DetectorsIonization Detectors Uses small electric current to detect combustion

particles from smoke, heat or flames

Photoelectric Detectors Uses a beam of light located inside the device to react to smoke or flame

Heat/Flame DetectorsThermostats Contains a metal strip or disk that closes against an

electric contact and starts alarm when preset temperature is reached

Rate of Rise Detectors

Triggers an alarm when the temperature rises faster than a preset number of degrees per minute

Flame detectors Uses infrared and ultraviolet sensors that respond to the movement of flame, or to its radiant energy

Classes of Fire & Extinguishers


• All restaurant fires are classified as A, B, C, D, or K.

• Different types of fires require different types of fire extinguishers.

• Have a fire safety expert help choose the right type of extinguisher.

• Automatic and mechanical extinguishers need to be fully charged and regularly inspected.

• Extinguishers should be located near possible fire hazards– and along convenient exit routes


• All systems focus on four ways to put out a fire– Remove the fire’s fuel supply– Deny it oxygen– Cool the fire’s fuel below its combustion

point– Disrupt the flame’s chain reaction by using a

dry chemical extinguisher


• Class A – Ordinary Combustibles– Wood, paper, cloth and cardboard– Storage rooms, dining areas, restrooms and

refuse storage areas– Use A or A/B/C extinguisher on class A fire– Examples: fire in trash can, tablecloth,

plastic container that comes in contact with range or griddle


• Class B – Flammable Liquids– Flammable liquids, gases, grease, oil,

shortening, pressurized cans– Kitchens (K is better), maintenance areas– Only K or B/C extinguishers on deep fat

fryer• B/C containing sodium bicarbonate or potassium

bicarbonate.

– Built-up grease, aerosol cans


• Class C – Electrical Equipment– Live electrical equipment, cords, circuits,

motors, switches, wiring– Only B/C or A/B/C, non conductive (carbon

dioxide)– Toaster, frayed cord (hot), motor


• Class D – Combustible Metals


• Class K – Cooking oils and fats

Classes of Fire & ExtinguishersExtinguisher materials

Water-based extinguishers

• Rechargeable from a clean water source (Approved)• Use on Class fire only

Aqueous film – forming foam extinguishers

• Reduces temperature and supply of oxygen to fire• Must be protected from freezing• Use only on Class A or A/B fires• Do not use on deep-fat fires

Carbon dioxide extinguishers

o Contains gas-based mixture, leaves no residueo Limited in rangeo May deplete user’s oxygen supplyo Use on B or C fires

Dry chemical extinguishers

• Interrupts chemical action that sustains fire• Available A/B/C and B/C and K• Only B/C or K type used on deep-fat fryers

Hand Portable

• Hand portable extinguishers can be used for small fires, but only by those who are trained to use them correctly.

• Use extinguishers for fires on 3 ft high/wide or less.

• Extinguishers are marked with the type of fires they fight.

Use PASS system

• Pull pin

• Aim at base of fire

• Squeeze trigger

• Sweep side to side, standing 6-8 ft away.

National Fire Protection Association (NFPA)

• NFPA require Ansel system

Evacuation

• Plan – To protect people– If there is a fire you need a plan– Mark each route with signs and lights– Provide emergency lighting (battery)– Exit doors open outward without keys– Exit steps, ramps marked, kept clear, in good

repair

Evacuation

• Execution – Call fire department– Start evacuating people immediately– Shut off gas valve– Meet at designed assembly point– Inform firefighter if someone is missing

Who Fights the Fire?

• 1st question: Are you in danger?– Fools rush in

Notify Supervisor

• At Home:– Only use extinguisher if trained– If any doubt, call fire dept, and evacuate.

Do not fight fire if

• there is thick smoke

• fire is so hot you can’t get close to it

• fire is more than 3 feet in diameter

• fire could spread to dangerous stuff

• proper extinguisher not available

• not trained

Preventing Burns

• General– Correct uniforms protect against spattering,

steam, hot equipment (dry)– Be careful with rubber gloves– Traffic patterns should be free flowing and

open, clear of obstacles– When carrying hot food warn others verbally

Preventing BurnsDegree Description Treatment

First-Degree -Least serious-Skin turns red, sensitive-May become swollen

-Run cold water over it-Cover with wet, cool towel-No ice

Second-Degree -More serious, painful-Blisters, mat ooze-Intense pain and swelling

-Cold water and towel-No ice, ointment, bandage-Seek medical attention immediately

Third-degree -Most serious, painless-May turn white, soft or black hard

-Cover with cool, moist, sterile gauze-Do not remove clothing-No ointment, compress, water-Immediate medical attention

Preventing Burns

• Deep Fat Fryers– Dry off food of excess water and ice crystals– Fill baskets no more than half full– Regular schedule cleaning, filtering– Stand away, do not lean over– Lower/raise baskets gently– Place draining receptacle close to fryer– Long tongs– Place food with away motion

Preventing Burns

• Dishwashers– Care opening door– Dishes are Hot

• Hot table– Open lids away– Warn customers, service area, plates, etc.

Preventing Burns

• 10 steps to avoid burns:1. Equipment in goods working order

2. Do not overcrowd range top

3. Pot handles away from burners and not sticking out over edge of range

4. Keep burner flames from licking over pan

5. Open covers Away from you

Preventing Burns

• 10 steps cont..6. Place items in boiling water and deep fat carefully to avoid splashing

7. Never leave hot fat unattended

8. Hot and heavy – get help

9. No metal in microwave

10. Hot pads to remove food from microwave

Falls

Falls

©©R.Furdell

R.Furdell

Surfaces

• Most slips, trips, falls occur on 3 types of surfaces– steps– floors– pavement outside of building

Accidents

• Usually occur while people are – walking– carrying objects– daydreaming

FOCUS ON WHAT YOU ARE DOING

• One of the best ways to safe guard customers and coworkers is to anticipate what might happen

Hazards

• Hurrying: Pay Attention, watch for obstacles, no running

• Debris, inside and out– Keep aisles and stairs clear– Weather hazards outside– Rugs, runners in good condition

• Grease, oil, water on floors (shoes)– MISE EN PLACE--CLEAN

Hazards

• Spills– Verbally warn– Post area– Have help, one direct, one clean– Use absorbent compound to soak up spills

Hazards

• Stairs, ramps, raised areas– Adequate lighting– Clearly marked– Sturdy handrails– Keep free from tears, ragged edges– Keep clear of obstacles

Hazards

• Ladders– Work with someone--hold– Keep away from overhead objects– Wind– Firm flat surface– Easy reach

Hazards

• Ladders– Lock folding bar– Test balance– Metal—Electrical– Doors– Have 1 free hand– Stand below top 2 rungs

Hazards

• Ladders– Straight ladder should rest 3 feet above spot

top of ladder will rest– Label indicates weight rating– Store securely

Precautions before lifting

• Sturdy, non-skid shoes• Avoid loose clothing• Check weight• Look for hand holds• Check Balance• Ask for help• Use wheels• Use Proper lifting techniques

Proper lifting technique

• Establish solid footing– Check floor condition– Stand, close to load, feet shoulder-width

apart, one foot slightly in front of the other

• Align your body– Stand straight and face load– Bend at knees, using leg muscles

Proper lifting technique• Lift

– Grip with whole hand, wrists straight as possible

– Tighten stomach muscles and align the back– Arch lower back by pulling shoulders back and

sticking out chest– Check weight and balance– Transfer weight to legs– Lift with legs– Do not twist


• Setting down the load– Using leg muscles, bend at knees– Set down corner of load, slide hand out from

under and settle rest of load

Carrying Safely

• Look for Hazards– Slippery floors– People– Furniture or equipment– Carpet tears

• Check for safe place to set down load if needed

Carrying Safely

• Use whole hand

• Keep load close to body, elbows in

• Stomach muscles firm, back aligned

• Move feet instead of twisting

Carrying Safely - TraysOne hand in front, one hand in middle of balanced tray, shoulder

Hazards

• Cans, can lids, can openers

• Cutting strips on foil and film boxes

• Wooden crates (splinters, nails, staples)

• Box openers, utility knives

• Knives, including plastic

• Broken glass including dishes

• Machinery with blades

Avoid Cuts by

• Use gloves or towel to protect hands removing covers

• Use proper openers, never knives

• Plastic or metal scoops, not glass for ice, do not cool glass in ice.

• Throw out nearby food or ice if glass is broken, (storage)

Glass Clean Up

• Clean immediately

• Separate container or boxed to protect person empting garbage

• Use safety gloves, dustpan

• Instruct customers not to help

Knife Handling Practices

• Keep knives sharp (less force)

• Never touch blade

• Use only for intended purpose

• Damp cloth under cutting board

• If interruption occurs stop cutting and place knife on a secure, flat surface


• NEVER leave soaking under water—wash separately

• Never try catch falling knife, move out of way, verbally warn

• Carry knives with cutting edge slightly away from body


• To pass knife place it down on a sanitized surface, let other person pick it up by handle

• Store knives properly, do not leave laying around

y1.u3.2 prevention fire, burn, slips, lifting, cuts

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