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Safety First Cafeteria Safety Fire Prevention / Life Safety

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Safety First Cafeteria Safety Fire Prevention / Life Safety Most fires begin in the kitchen. Make sure all fire exits are accessible. Do not block exits, even ... – PowerPoint PPT presentation

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Title: Safety First Cafeteria Safety Fire Prevention / Life Safety


1
Safety First Cafeteria Safety
2
Overview
  • Burns
  • Cuts
  • Slips Falls
  • Electrical
  • Struck By
  • Fire Prevention / Life Safety
  • Chemical Safety
  • Material Handling
  • Accident Reporting

3
Introduction
  • Cafeterias and kitchens are an exciting place to
    work.
  • The kitchen is a busy place, many things are
    happening at the same time, everyone seems to be
    in a hurry.
  • Consider safety during all phases of the day
    (i.e. preparation, cooking, serving and cleaning
    up).
  • Be proactive in Richlands safety program by
    being aware of potential exposures (increased
    safety awareness).
  • Kitchens can be a safe and productive workplace
    for everyone.

4
Types of Kitchen Accidents
  • Burns
  • Cut bys
  • Slips Falls
  • Material Handling (back injuries)
  • Struck bys
  • Electrocutions

5
Burns
  • Burns occur when people accidentally come into
    contact with open flames, hot water, steam, hot
    food, hot grease, hot stoves and ovens.
  • Burns can occur while cooking food in ovens, on
    stove tops, in microwaves, in deep fat fryers and
    in steamers.
  • Burn and Scalding accidents can be prevented
    through education (safety training), and
    increased safety awareness.

6
Preventing Burns
  • Use only appropriate Pots Pans for the cooking
    task.
  • Turn all pot pan handles in on the stove.
  • Reduce the flame size to only cover the bottom of
    the pot/pan.
  • Wear appropriate clothing while cooking. No loose
    fitting clothing or long hair. If you catch on
    fire stop, drop and roll. Use a blanket to
    smoother the flames. Call 911 or get to an
    emergency room.
  • Always use oven mitts or hot pads when handling
    any item from the stove, oven or microwave.
  • Inspect oven mitts and hot pads on a regular
    basis.
  • When lifting pot of hot liquid, hold arms out
    away from the body and over the counter.

7
Preventing Burns - Microwave Safety
  • Use only containers made safe for microwave use.
  • Do not use any containers that has metal in them.
    This will cause arcing.
  • When handling microwaved food, be careful. Use
    oven mitts.
  • Open heated containers lids away from face and
    body steam will scald skin.

8
Preventing Burns Stove Tops
  • Flames and grease do not mix.
  • If a fire occurs on a stove top
  • Turn the burner off.
  • Drop lid onto pot/pan.
  • If fire still exists, sprinkle Baking Soda over
    pot/pan.
  • Do NOT throw water onto fire, especially if it is
    a fire due to oil.
  • Use portable fire extinguisher as last resort.
    Contents of fire extinguisher may damage stove
    oven elements.
  • Get out of kitchen, and call 911

9
Preventing Burns Draining Liquids
  • To avoid burns while draining liquids out of
    pots, use a strainer or colander placed in the
    sink.
  • Never use a lid to drain liquids from pots the
    weight of the food and liquid may cause the lid
    to slip, increasing the chance to be burned from
    the food, water or steam.

10
Preventing Burns Boil Overs
  • A boil over will happen when you cook something
    with too much heat.
  • If a stove boil over occurs
  • Turn off burner.
  • Grab handle with pot holder.
  • Slowly slide off the burner or grill to an unused
    and unheated portion of the stove.

11
Preventing Burns Hot Grease Fryers
  • Water and hot grease do not mix.
  • Do NOT throw anything into the hot grease or
    cooking oil.
  • Using a metal basket, lower food into fryer
    slowly.
  • Keep open flames away from fryers.
  • Do not store any thing near or above fryers.
  • When changing grease, wait for the grease to
    cool.

12
Cuts
  • People are cut every day by a variety of things
    in the kitchen.
  • Knives
  • Broken glass
  • Meat Slicer
  • Bread Slicer
  • Tomato Slicer
  • Box cutter
  • Can lids

13
Preventing Cuts - Knives
  • Knives are dangerous if handled carelessly.
  • Treat knives with caution and respect.
  • Use a knife appropriate to the size of the job.
    (use smaller knives to cut small food items.)
  • Keep knives sharp.
  • Clean knives immediately after using.
  • Store knives in the correct location. (magnet,
    cutting block, drawer - security)
  • When handing a knife to another person, place it
    down on a table, and let them grab it.
  • If a knife begins to fall, do not try to catch
    it. Let it fall.
  • Do not horseplay with knives.

14
Preventing Cuts - Knives
  • When using knives to cut.
  • Turn your fingers in on top of the food.
  • Cut away from yourself unless you are using a
    French Knife (Chefs Knife).
  • When cleaning knives..
  • Wash knives separately
  • Wash knives immediately after use. (You do not
    want to get cut while reaching into soapy water
    and accidentally grabbing a knife blade.)
  • Wash and dry knives away from their blade. If
    washed towards you, the blade could easily cut
    through the sponge and cut you.
  • Store in a safe place after drying.

15






16
Preventing Cuts Broken Glass
  • It happens to all of us at one point or another
    we accidentally break a glass.
  • Broken glass must be handled carefully.
  • Put on dish washing gloves. Never use bare hands
    to pick up glass.
  • Sweep up larger pieces with a broom and dust pan
    from the floor.
  • Smaller pieces of glass can be wiped up with a
    damp, folded paper towel. Wipe once, then
    discard.
  • Repeat with new paper towel (damp) until the
    floor is clean. Do NOT use reusable paper towels,
    because the glass pieces will become embedded in
    the towel.
  • Rinse the gloves when you are finished to remove
    any stray pieces of glass particles.
  • Dispose of the broken glass in the appropriate
    garbage container.

17
Preventing Cuts Opening Cans
  • Opening aluminum and metal cans can be dangerous.
  • Have you ever cut your hand / finger while
    handling a lid?
  • Use a can opener to open the can.
  • The jagged edge on a can lid can cause deep and
    infected cuts.
  • Use a folded over paper towel to lift the lid and
    dispose.

18
Preventing Cuts Box Cutters
  • Box cutters, sometimes called finger cutters
    are a great tool used to open boxes.
  • Always use a box cutter with a sharp blade. If
    the blade is dull, replace it with a new blade.
  • Retract the blade when not being used.
  • Keep free hand out of the cutting path.
  • Always cut away from the body.

19
Preventing Cuts Meat Slicers
  • Use caution when operating a slicer.
  • Only trained and authorized employees may use the
    slicer.
  • Use the automatic feed, not your hand.
  • When done, return the blade control knob back to
    zero.
  • When cleaning, turn off and
  • unplug. Be extremely
  • careful when cleaning
  • the blade.
  • Never remove, or disable a
  • guard on any machine.

20
Slips, Trips Falls
  • Over 540,000 slips and falls each year requiring
    hospitalization
  • Slips and falls account for over 300,000
    disabling injuries each year
  • It is the second leading cause of accidental
    death and disability after automobile accidents.
  • Slip and fall accidents account for 30 of all
    reported injuries.
  • One area where slips falls occur most is in the
    kitchen.

21
Preventing Slips Falls
  • Majority of Slips Falls are caused by NOT
    paying attention to where you are walking.
  • Safety Awareness is key to preventing slips,
    trips falls.
  • Clean up spilled water, drinks, ice cubes, food,
    silver ware from the floor IMMEDIATELY. Do NOT
    wait.
  • Place caution signs to alert others.
  • Wear slip resistant shoe wear.
  • Be aware of uneven floor surfaces.
  • Make sure lighting is adequate in all areas.
  • Do not allow ice to build up in walk in freezers
  • Use mats in wet areas.
  • Use step ladders and step stools to get items you
    can not reach.

22







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25
Preventing Slips Falls Cleaning up spills
  • Water spills mop up, then wipe dry with dry
    towel or rag. Place Caution Wet Floor signs
    in that area.
  • Grease, Mayonnaise, Salad dressing spills (items
    containing oil) After wiping up the spill, use
    a recommended cleaner to remove the oil on the
    surface of the floor. This is particularly
    important on tile and marble floors. Place
    Caution Wet Floor signs in that area.

26
Electrical
  • Workers in cafeterias are exposed to shocks and
    electrical hazards from
  • Worn electric cords or improperly used or damaged
    extension cords
  • Improperly wired or ungrounded outlets
  • Faulty equipment and wiring
  • Damaged receptacles and connectors
  • Wet clean-up processes
  • Unsafe work practices

27
Preventing Electrical AccidentsGFCI
  • Wear and tear on electrical equipment or tools
    can result in insulation breaks, short-circuits,
    and exposed wires. If there is no ground-fault
    protection, these hazards can cause a
    ground-fault that sends current through the
    worker's body, resulting in electrical burns,
    explosions, fire, or death. 
  • The ground-fault circuit interrupter, or GFCI, is
    a fast-acting circuit breaker designed to shut
    off electric power in the event of a ground-fault
    and prevent injury to the worker.

28
Preventing Electrical AccidentsAppliances
  • Keep electrical cords away from sinks and water.
  • Do not allow electrical cords to drape over
    counters.
  • Never unplug an object by pulling on the cord.
    Grasp the plug to pull it out.
  • Replace old worn out or frayed cords.
  • Do not overload circuits. Too many items plugged
    into one outlet octopus.
  • Inspect electrical cords and plugs. If a ground
    prong is missing, replace the plug.
  • Turn off unplug machinery (mixers, slicers,
    etc.) before cleaning or maintaining them.

29
Preventing Electrical AccidentsElectrical Panels
  • All electrical panels must remain accessible at
    all times.
  • OSHA requires at least 36
  • inch clearance in front of
  • all electrical panels.
  • All circuits must be
  • appropriately labeled.

30
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32
Struck By
  • Struck by type accidents occur when you are
    struck by a falling or moving object.
  • Struck by accidents can be prevented by
  • 1. Make sure all storage racks are stable and
    secured to prevent tipping or failing.
  • 2. Close all doors and drawers
  • immediately after being used.
  • 3. Store heavier items on lower
  • shelves, and lighter items on
  • higher shelves.

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34
Fire Prevention / Life Safety
  • Most fires begin in the kitchen.
  • Make sure all fire exits are accessible. Do not
    block exits, even temporarily.
  • Know the location of all fire
  • extinguishers.
  • All fire extinguishers must
  • remain unblocked and
  • accessible.
  • Post Emergency Evacuation
  • Plan.

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37
Chemical Safety
  • The OSHA Hazard Communication Standard says you
    have a right to know what chemicals your are
    working with or around.
  • The HazCom Standard requires that all chemicals
    in your workplace be fully evaluated for possible
    physical or health hazards. And, it mandates that
    all information relating to these hazards be made
    available to you.
  • Both training and written materials will inform
    you about chemicals you work with.

38
Chemical Safety
  • Be familiar where the location of your Material
    Safety Data Sheets (MSDS) is located.
  • Make sure all chemical
  • containers are correctly labeled.
  • Wear the prescribed Personal
  • Protective Equipment outlined
  • in the MSDS when using
  • chemicals.
  • Store chemicals in secure
  • cabinets or closets.

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40
Material Handling
  • Basics of Safe Lifting
  • Size up load before trying to lift it.
  • Plan the lift know where you are going with it.
    Is the path clear?
  • Bend the knees lift with your legs.
  • Do NOT twist your body.
  • Set the load down properly.
  • Use material handling carts whenever possible.
  • Always push, not pull.

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42
Factors that Contribute to Back Pain
  • Poor posture
  • Poor physical condition
  • Repetitive Trauma
  • Lifting improperly
  • Surface that you work on
  • Shoes
  • Bed
  • Stress
  • Hobbies

43
Accident Reporting
  • According to an article published in April 1995
    issue of NATIONAL UNDERWRITER, prompt claim
    reporting significantly reduces the cost of a
    claim and likeliness of attorney involvement.
  • Timely reporting allows for better coordination
    of medical treatment and rehabilitation efforts
    to get the injured employee back to work.
    Indemnity costs make up more than 50 of the
    total claims cost.

44
Prompt Claims Reporting NATIONAL UNDERWRITER
45
Accident Reporting
  • Report any accident to your supervisor
    immediately.
  • Follow your prescribed procedures for getting
    medical treatment.
  • Inform your treating physician that your
    employer offers Restricted Duty work.
  • Maintain open contact with your employer and
    workers compensation carrier.
  • Remember a body at rest tends to stay at rest a
    body in motion tends to stay in motion.

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Any Questions?
  • The End
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