Preventing Accidents and Injuries

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Chapter 3

• Preventing Accidents and Injuries

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Section 3.1

• Introduction to Workplace Safety
• Pages 132-137

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Safety and the Law

• The safety of all customers and employees is the
  responsibility of every foodservice
  establishment. (legal right safe environment
  for employees)
• Managers are expected to know about hazard and
  what to do to correct them.
• Premises encompass all the property around the
  restaurant.
• Restaurants that fail to provide safety for their
  customers or employees can be sued, and can lose
  their good reputation, as well as money. BENEFITS
  repeat customers, employee job satisfaction,
  lower operating costs, increased profitability.
• Liability legal responsibility that one person
  has to another

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Workers Compensation

• Workers compensation state-administered
  program designed to help employees who are
  injured in accidents that occurred at work, or
  who become sick because of job-related reasons.
• Provide payments for lost work time, payments for
  medical treatment, and payments for
  rehabilitation and retaining for the injured
  employee.

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Government Regulations

• Government rules are strictly enforced to ensure
  that all employees in a foodservice establishment
  are working in a place that emphasizes safety.
• OSHA (Occupational Safety and Health
  Administration) federal agency that creates and
  enforces safety related standards and regulations
  in the workplace. (Specific forms for
  investigating and reporting accidents, injuries
  and illnesses.

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Gov. Regulations Continued

• Most common OSHA violations found in restaurants
  is the lack of hazard communication programs
  also called right-to-know and HAZCOM. (requires
  that all employers notify their employees about
  chemical hazards present on the job, and train
  employees about MSD sheets look pg. 135)
• Every foodservice operation must display an
  up-to-date version of the OSHA poster No. 2202
  Job Safety and Health Protection, where
  employees can easily see
• Physical Hazards
• Health Hazards ( carcinogenic, toxic or corrosive)

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Common Foodservice Chemicals
CHEMICAL CLEANERS FUELS OTHERS
Ammonia (Quarts) Brass/Silver Propane Carbon dioxide gas cylinders
Chlorine bleach Coffee pot cleaners Butane Nitrogen dioxide gas cylinders
Disinfectants Drain Cleaners Fire extinguishers
Floor Cleaners Dishwashing detergents Herbicides, fungicides and Pesticides
Degreasing agents Floor Treatments
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Example of a MSDS Sheet

• http//aolsearch.aol.com/aol/search?invocationType
  topsearchbox.searchqueryMSDSsheetonbleach
• Must have an up-to-date, written inventory of
  every hazardous chemical product.
• MSDS sheet for every chemical on the chemical
  inventory list
• Easy-to-read labels
• Written copy of the establishments training
  program and establishments Hazard Communication
  Plan

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Questions???

• What is liability?
• What does the Hazard Communications Standard
  require of employers?
• What is a Material Safety Data Sheet (MSDS)?

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Section 3.2

• Preventing Fires and Burns
• Pg. 138-146

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Fire Hazards

• 1/3 of all accidental fires in restaurants are
  due to either faulty electrical wiring and
  equipment, or to improper use of equipment.
• Grease fires can be prevented by following a
  regular cleaning schedule for walls and work
  surfaces ranges, fryers, broilers, microwave and
  convection ovens
• All flammable items must be stored away from the
  stove. (Pam, chemicals, linens etc.)
• Arson the deliberate and malicious burning of
  property

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Before Using and Electrical Appliance, Check for

• Plug with same size prongs
• Frayed cord
• Too many plugs in an outlet or extension cord
• Cracked switch plate
• Cracked receptacle plate
• Lack of grounded plug
• Lack of grounded outlet

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Common fire detection devices
Smoke Detectors Heat Detectors
Ionization detectors Use a small electrical current to attract combustion particles from smoke, heat or flames Thermostats Contain a metal strip or disk that closes against an electrical contact and starts the alarm when a present temp. is reached.
Photoelectric detectors Use a beam of light located inside the device to react to smoke or flame. Rate of rise detectors - Trigger an alarm when the temp. rises faster than a present number of degrees per minute
Smoke detector require a flow of air in order to work well (not used for food prep. Areas) Heat detectors able to detect fires where there is no smoke and are activated by a significant increase of temp. associated with fire Flame detectors Use infrared and ultraviolet sensors that respond to the movement of flame, or to its radiant energy.
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Classes of Fires

• A Ordinary Combustibles
• Trash, wood, paper, cloth, cardboard
• Most often occur in food storage rooms, dining
  areas and restrooms
• B Flammable liquids
• Grease, oil, flammable liquids
• May occur in kitchens (deep-fat fryers) and
  maintenance areas
• C Electrical Equipment
• Electrical equipment, cords, motors, switches,
  wiring
• Fires in a toaster, cord igniting, in a motor of
  a grinder

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Types of Fire Extinguishers

• Water-based
• Rechargeable from a clean water source
• Use on Class A fires only
• Aqueous film-forming foam
• Red. temp. and supply of oxygen to fire
• Use on Class A or B fires
• Do not use on deep-fat fryer fires
• Carbon dioxide
• Gas-based mixture leaving no residue, limited
  range
• Use on Class B or C fires
• Dry chemicals
• Interrupt chemical action that sustains fire
• Available in A/B/C and B/C
• Only B/C type should be used on deep-fat fires

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PASS SYSTEM - Pull - Aim - Squeeze - Sweep
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Evacuating

• To protect employees and customers if there is a
  fire, a well-designed and practiced emergency
  plan should be ready-in advanced.
• Evacuation routes are usually planned to give
  everyone at least 2 ways out of the building
• Keep routes and exits clear and unlocked
• Mark each route w/ signs and lights
• Provide emergency lighting
• Exit steps and ramps should be marked, kept
  clear, and repaired as needed.

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Should You Fight a Fire?

• The most important rule for fighting a fire is to
  ask yourself if you are in danger.
• The only fire you may be able to handle are
  small, such as a fire in a single pan, or a trash
  can.
• How would I put out a fire in the ?????
• Stove
• Microwave
• Stove top

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Preventing Burns

• Correct uniforms and protective equipment can
  protect employees against spattering, escaping
  steam and hot equipment.
• Can wet material transfer heat faster or slower
  than dry material?
• What could happen if I grabbed a hot pan w/rubber
  gloves?
• Flow of food is very important why?
• Oil vs. water? (frying w/frozen food)
• Steam burns and steam tables
• Removing dishes from hot water or dishwasher?

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Questions???

• What is the PASS system and what does it stand
  for?
• What are the three classes of fires? What
  materials burn in each fire
• Name some basic traffic principles that can help
  prevent burns?

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3.3

• Preventing Slips, Trips, and Falls

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Preventing Slips, Trips, Falls

• Most slips, trips, and falls occur on 3 surfaces
• Steps
• Floors
• Pavement (outside of building)
• Best way to safeguard customers/coworkers is by
  anticipating what might happen.
• For the safety of everyone, all aisles in serving
  and dining areas should be at least four feet
  wide (putting chairs in the aisle is sometimes a
  fire hazard)
• Outside areas need to be checked
  (snow/ice/water/tree branches etc)

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Preventing Slips, Trips, Falls

• Grease and oil on floors is a major cause of
  slips/falls
• Floors thoroughly cleaned at least once a day
• Floor coverings cleaned
• Non-skid floor mats
• Spills cleaned up immediately
• Verbally warn nearby customers/employees
• Post signs Caution-Wet Floor
• Direct people around spill
• Stairs, ramps and raised dining areas
• Well light
• Clearly mark stairs and ramps
• Handrails sturdy and secure
• Keep stairs clear of obstacles (never use them
  for storage areas)

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Using Ladders Safely

• Three common ladders used in storage areas
• Straight ladders (reach 3 ft)
• Step ladders (long enough so you do not have to
  stand on top step)
• Step stools (long enough so you do not have to
  stand on top step)
• Lifting Loads Safely
• Check your footing and condition of the floor
• Face toward the load
• Bend at the knees
• Keep back straight
• Lift w/leg muscles
• The safest way to use a ladder is for 2 employees
  to work together 1 person should hold the bottom
  of the ladder, and the other person should pass
  and receive items.

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Ladder Safety Continued

• Set the ladder away from overhead obstacles
• Fest the ladder feet on a firm, flat and clean
  surface.
• Lock the folding bar of a step ladder
• Never put a metal ladder on, or near electrical
  wiring
• Lock doors near the ladder
• What else are some safety tips?

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Questions???

• Name three things you should do when there is a
  spill being cleaned up?
• What can you do to prevent slips and falls on
  stairs and ramps?
• What information should be on the label of a
  ladder?
• Is it safe to stand on the top step of a ladder
  is someone is holding it steady for you?

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3.4

• Lifting and Carrying Safely

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Lifting and Carrying Safely

• Safe Lifting Practices
• Wear sturdy-non-skid shoes
• Check the weight of the load
• Dont wear loose clothes that might catch on the
  load or on a nearby object and throw off your
  balance
• Look for hand holds
• Balance load
• Ask for help
• Use hand trucks, dollies, or carts for moving
  heavy loads
• Use proper lifting techniques

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Questions???

• Why is it important to lift and carry items
  safely?
• Always lift with you _______ and not your
  _______?
• What can happen if you transport items
  improperly?
• What precautions should be taken before lifting
  anything?

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3.5

• Preventing Cuts

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Preventing Cuts

• Cuts happen most frequently to kitchen employees,
  but other employees/customers can get hurt too,
  these are some sharp hazards
• Cans, can lids, and can openers
• Cutting strips on boxes or aluminum foil and
  plastic wrap
• Wooden crates
• Box openers and utility knifes
• Steak and chef knifes
• Broken bottles, glasses and dishes
• Machinery with blades

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TO AVOID CUTS

• To avoid cuts, follow simple kitchen safety tips
• Use gloves or a towel to protect hands while
  removing lids from glass bottles or jars
• Use proper openers
• Use plastic or metal scoops and ladles to handle
  food and ice (how do you scoop out ice)
• Cover food w/plastic wraps or lids instead of
  glass
• Throw out nearby food or ice when glass is broken
  why?
• What would happen if glass is broken near an ice
  machine?
• How would you handle, clean a slicer?
• What are some proper techniques for cleaning and
  how old do you need to be?

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Clean up Discard glass cans

• Rinse empty glass/metal cans and store properly
• Broken glass needs to be cleaned up immediately
• How would you clean up broken glass?
• QUESTIONS
• Name 3 sharp hazards you are likely to find in a
  kitchen?
• Name 4 kitchen safety tips?
• What is the proper way to pass a knife to another
  person?

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3.6

• Safe Driving and First Aid

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Safe Driving

• Safe driving is not only important for making
  deliveries, but also for running work-related
  errands or catering.
• Managers should check driving record and offer
  training
• Wear a seatbelt at all times
• Lock all doors
• Obey traffic laws, signs
• Do not smoke while driving

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First Aid

• First aid refers to medical treatment given to
  an injured person either for light injuries or
  until more complete treatment can be provided by
  emergency service or other health care providers
• Effective first aid meets the injured persons
  emotional as well as medical needs.
• To ensure employee and customer safety, always
  remember
• Accidents can be prevented
• Accidents have serious results
• You need to help keep yourself safe
• You have a large responsibility to keep you
  customers and other employees safe.

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First Aid Continued

• First aid kits should be located within easy
  reach of possible accident sites.
• Most foodservice injuries are minor, but it is
  important to know CRP and Heimlich maneuver
• Cardiopulmonary resuscitation restores
  breathing and heartbeat to injured persons who
  show no signs of breathing or pulse
• Heimlich maneuver removes food or other
  obstacles from a persons airway if someone is
  choking.
• Training and certification must be renewed
• All employees need to be trained on how to handle
  emergencies including
• Foodborne outbreaks, employee w/contagious
  illnesses, customer/employee injured, accidents
  involving restaurant vehicles, loss of power,
  fires, floods, and armed robberies

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Questions???

• Name three emergencies that are likely to occur
  in a restaurant?
• What is first aid?
• When is the Heimlich maneuver performed?
• When is CPR performed and what does it stand for?

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3.7

• Safety as an Ongoing Process

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The Safety Audit

• Any safety program must meet the operations
  specific needs
• Include any other items, depending upon the
  geographic location
• The purpose of a general safety audit is to give
  you an overview of the level of safety in the
  establishment.
• The safety audit is in the form of a checklist, a
  no response to any item requires follow up
• Regular safety self-inspections can help make
  sure safety practices are used throughout the
  operation
• Facilities (exterior and interior)
• Equipment (all, cooking, cutting equipment,
  refrigerators, tools, vehicles, fire
  extinguishers and alarms)
• Employee practices (must be trained in safe
  practices)
• Management practices (evaluate the level of
  commitment to protecting employees and customers)

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Accident Investigation

• Accident unplanned, undesirable event that you
  can cause property damage, injuries or
  fatalities, lost time from work, and disruptions
  of work.
• Near miss an event in which property damage or
  injury is narrowly avoided.
• A foodservice establishment is required to report
  to OSHA within 8 hours any accident resulting in
  death, or the hospitalization of 3 ore more
  employees. Other employee injuries and illnesses
  must be recorded within 6 working days. Also
  employers must keep a one-year period of
  accidents and illnesses.

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Six Procedures for Accident Investigation

• Record information as soon as possible after the
  event occurs
• Collect physical evident or take pictures at the
  site
• Interview all people involved and any witnesses
• Determine as clearly as possible the sequence of
  event.
• Submit reports to OSHA, insurance carrier, lawyer
  etc.
• Keep all employees informed of procedures and
  hazards.
• HOW COULD YOU PROMOTE SAFETY?

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Protective Clothing and Equipment

• Supply good-quality equipment
• Employees should not wear loose or baggy shirts
  and could get caught
• Jewelry should not be worn
• Cooks should wear long sleeves
• Dishwashers should wear water-resistant aprons
• Shoes should have skid-resistant soles and low
  heels
• Different types of gloves (knife, hot mitts,
  rubber, disposable
• Goggles/Protective clothing for cleaning

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Questions???

• What is a general safety audit?
• What are the four general areas to check during a
  safety audit?
• Why are loose or baggy shirts unsafe?
• What is the best way for managers to get
  employees to comply with safety standards?