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Hotel

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Title: Hotel


1
Hotel Restaurant Sanitation and Safety
  • HRT 225
  • Fall 1998
  • Don St. Hilaire
  • Wednesday, November 25th

2
Todays Class
  • Catch-up - Book Status
  • Highlight Reading Assignment
  • Discuss Make-up assignment
  • Homework 10 quiz
  • Class Summary

3
AWARE Employee Customer Safety- Trainers Guide
  • Introduction
  • Designing and Implementing a Safety Program
  • Ensuring Fire Safety in Your Operation
  • Handling Hazardous Materials Safely

4
AWARE Employee Customer Safety- Trainers Guide
  • The Law and Your Responsibility
  • Preventing Burns
  • Preventing Cuts

5
AWARE Employee Customer Safety- Trainers Guide
  • Preventing Lifting and Carrying Injuries
  • Preventing Slips, Trips, and Falls
  • Training Employees in Safe Driving

6
Applied Foodservice Sanitation Reminders
  • Chapter 13 Accident Prevention and Action for
    Emergencies
  • Chapter 14 Crisis Management
  • Chapter 15 Dealing with Sanitation Regulations
    and Standards
  • Chapter 16 Employee Sanitation Training

7
AWAREDesigning and Implementing a Safety Program
  • What does the safety audit include?
  • What is OSHA Poster No. 2203 and how is it used?
  • How do safety committees function?
  • Who are the members?
  • How often should it meet and how many topics
    should be discussed?

8
AWAREDesigning and Implementing a Safety Program
  • Define Stress?
  • What are the signs of stress?
  • What are effective techniques for dealing with
    stress?
  • What are some examples of positive and negative
    stress?
  • How to you help employees who are dealing with
    stress?

9
AWAREDesigning and Implementing a Safety Program
  • Define Foodservice Accidents
  • What are the procedures regarding First Aid kits?
  • Contents, access, location, and inspections
  • What are the key steps in providing first aid?
  • Who and when to call, ABC
  • What to do when providing first aid?

10
AWAREDesigning and Implementing a Safety Program
  • Define Emergency
  • How to respond to emergencies using a 3-stage
    procedure?
  • How to prepare for emergencies?
  • What to do after the emergencies are over?

11
AWAREDesigning and Implementing a Safety Program
  • What does a well-designed safety program do?
  • What is the goal of a safety program?
  • Why is documentation important and how is it used?

12
General Safety Audit Topics Covered
  • Facilities Major areas and systems
  • Equipment overall condition and maintenance of
    equipment fire prevention devicestools and
    vehicles
  • Employee Practices your employees safety
    awareness and behavior.
  • Management Practices effect of managers
    attitudes and involvement.

13
Developing Safety Guidelines
  • Contact - Local, state, and federal regulatory
    agencies for regulations.
  • Policy Statement - What should be accomplished in
    your daily operations.
  • Communications - Emphasize your commitment to
    safety.
  • Procedures- Written descriptions of procedures
  • Documentation - State the essentials clearly and
    briefly

14
Common Elements in Written Policy Statements
  • Purpose - mission statement
  • Scope - overview of the areas needed to be
    covered.
  • Responsibilities - description of the duties to
    be completed.

15
Structuring Training- Scheduling
  • New employees
  • Updating trained employees
  • New equipment is purchased
  • New procedures are adopted
  • When repairs are necessary
  • Following remodeling

16
Structuring Training cont.
  • Audience consider age and level of experience
  • General Safety practices for employees
  • Warm-up or stretching exercises and personal
    hygiene
  • Safe equipment use
  • Use of drugs or alcohol

17
Structuring Training cont.
  • Recognition, Incentives, and Rewards
  • Motivation and understanding of self-interest.
  • Documentation of Completion
  • Written verification of training for employees to
    sign

18
Types of Events that Need to be Recorded
  • Incident - an unplanned or unwanted event that
    results in minor property damage or in injuries.
  • Near Miss - an event in which property damage or
    injury is narrowly avoided.
  • Accidents - major events causing major property
    damage.
  • Occupational Injuries and Illnesses - physical
    problems directly caused by conditions or hazards
    while performing regular job duties.

19
Investigation Procedures to Follow
  • 1. Gather information as soon as possible.
  • 2. Gather physical evidence or take pictures.
  • 3. Interview any witnesses and all people
    involved.
  • 4. Determine what happened.
  • 5. Submit reports

20
Safety Committees
  • Membership a cross-section of employees and
    management
  • Duties
  • Carry out inspections.
  • Identify hazards
  • Recommend improvements
  • Help in other aspects of the safety program

21
Safety Committees cont.
  • Training
  • In every area of the program
  • Updates for new members or after any major change
  • Learning the mechanics of meetings

22
Conducting Safety Meetings
  • Schedule weekly, monthly, or quarterly meetings.
  • Decide length of the meeting
  • Make the necessary arrangements
  • Be positive. Avoid openly criticizing people.
  • Set easily understood goals.
  • Mark progress toward your goals.

23
Monitoring Employee Responsibility for Equipment
  • 1. Involve employees in choice of tools/safety
    devices
  • 2. Instruct employees in the use and care of each
    item
  • 3. Explain responsibility for equipment
  • 4. Establish life expectancy for all items.
  • 5. Require an explanation if an item is unusable
    before its life expectancy

24
Ways to Reward Safety
  • Small gifts, such as free meals or a party.
  • Points toward a monthly, quarterly, or yearly
    prize.
  • Points toward vacation time or catalog gifts.
  • Praise at safety meetings or in Newsletters.
  • Most Important Listen to your employees when
    they report hazards and correct the hazards!

25
Emergency Procedures Implementing a First Aid
Program
  • 1. Obtain appropriate first aid kits and supplies
  • 2. Provide first aid training for employees.
  • 3. Train employees to show concern for the
    injured or ill person

26
Emergency Procedures Implementing a First Aid
Program cont.
  • 4. Make sure one employee trained in all first
    aid procedures is present at each shift.
  • 5. Record all accidents
  • 6. Follow-up any incident.

27
Pre-Crisis Preparation
  • 1. Anticipate possible crises, such as
  • Foodborne illness
  • Employees with contagious illnesses
  • Customer or employee injuries on the premises
  • Accidents involving your vehicles or catering
    jobs
  • Interruption of utilities.
  • Fire, flood, earthquake, or catastrophic weather

28
Pre-Crisis Preparation
  • 1. Anticipate possible crises, such as
  • Foodborne illness
  • Employees with contagious illnesses
  • Customer or employee injuries on the premises
  • Accidents involving your vehicles or catering
    jobs
  • Interruption of utilities.
  • Fire, flood, earthquake, or catastrophic weather

29
Pre-Crisis Preparation cont.
  • 2. Choose a crisis team of 5-8 individuals.
  • 3. Document emergency plans
  • List alarms and sprinklers
  • Evacuation routes
  • Emergency phone numbers.

30
Pre-Crisis Preparation cont.
  • 4. Stock relevant tools and supplies
  • Battery-powered generators
  • Flashlights, radios
  • Tools necessary to shut off your water, gas, and
    electric services
  • 5. Practice evacuation and other procedures

31
Handling a Crisis
  • 1. Meet the immediate need.
  • 2. Balance your response.
  • 3. Keep employees informed.
  • 4. Respond to customer concerns.
  • 5. Provide information to investigating agencies
  • 6. Manage public communications.

32
Learning From Each Emergency
  • 1. Resume normal operations as soon as safely
    possible.
  • 2. Communicate with employees.
  • 3. Communicate with customers if the crisis was a
    matter of public record or if customers were
    directly involved.
  • 4. Assess the damages from the crisis.
  • 5. Assess the crisis and your response.

33
Evaluating and Revising your Safety Program
  • Interpreting Data
  • 1. Where, when, and to whom illnesses and
    injuries occur.
  • 2. Overall patterns of injuries and illnesses.
  • 3. Severity and cost of safety programs.

34
Evaluating and Revising your Safety Program cont.
  • Implementing Changes
  • 1. Follow up promptly after major crises.
  • 2. Use inspections, safety committee meetings,
    and general safety meetings to involve employees
  • 3. Empower employees to report hazards and to
    make corrections.
  • 4. Use incentive and reward programs.

35
Evaluating and Revising your Safety Program cont.
  • Most Important Lead by example - Participate in
    your safety program

36
AWAREEnsuring Fire Safety in Your Operation
  • Types, Causes, and Prevention of
  • Electrical fires
  • Flammable chemicals
  • Wich, gel, or solid fuel-type products
  • Smoke detectors - How do they work?
  • Ionization detectors
  • Photoelectric detectors

37
AWAREEnsuring Fire Safety in Your Operation
  • Heat detectors - How do they work?
  • Thermostats
  • Fusible links
  • Rate-of-rise detectors
  • Flame detectors
  • What are the two primary types of fire
    extinguishing devices?
  • How do they work?

38
AWAREEnsuring Fire Safety in Your Operation
  • Primary types of fire extinguishing devices
  • What are examples of Fixed automatic systems?
  • What are examples of Portable, hand-operated
    devices?
  • How are restaurant fires classified?

39
AWAREEnsuring Fire Safety in Your Operation
  • What should your employees know about evacuation
    routes?
  • What steps should you take if a fire does occur?
  • What is the NFPA advise about fighting fires?
  • When do you NOT fight a fire?
  • What is the PASS method?

40
Classes of Fires
  • Class A fires (ashes) - trash, wood, paper
  • Class B fires (boiling) - flammable
    liquids-grease/oil
  • Class C fires (electrical) - electricial equipment

41
Common Foodservice Fires
  • Electrical fires
  • Grease fires
  • Storage area fires.
  • Smoking materials
  • Arson

42
Preparing for Emergencies
  • Install and maintain fire safety equipment
  • Develop, publicize, and maintain evacuation
    routes
  • Train and drill employees in evacuation procedures

43
Maintaining Evacuation Routes
  • Mark each route Provide emergency lighting
  • Keep routes clear Interior doors should not
    block evacuation route
  • Exit doors should open outward without keys
  • Exit steps/ramps marked, kept clean, and repaired.

44
If a Fire Occurs
  • 1. Start evacuating people immediately
  • 2. Call the fire department
  • 3. Shut off gas valve.
  • 4. Meet at designated assembly point.
  • 5. Inform a firefighter if someone is missing.

45
Video Preventing Slips, Falls, and Lifting
Injuries
  • What were the 3 most useful parts of this video?
  • What was the least useful part of this video?
  • Would you show this video to your employees?

46
AWAREHandling Hazardous Materials Safely
  • What is HAZCOM?
  • What will usually be inspected?
  • What are the steps to develop a written HAZCOM
    program?
  • What should a written HAZCOM program include?

47
AWAREHandling Hazardous Materials Safely
  • How to purchase, store, and handle chemicals?
  • What does OSHA require?
  • When should a MSDS be provided?
  • What are MSDSs a part of ?

48
Developing a Hazard Communication Program
  • The following information should be written down
  • Policy State your intention to comply with OSHA
    requirements
  • Labeling Describe the labels you will use.
  • Materials Safety Data Sheets (MSDSs) State where
    the sheets will be kept and that they will be
    available

49
Dev.HazCom Program/Written information cont.
  • Training Describe your methods for making
    employees aware of hazardous chemicals training
    them to handle these materials cautiously.
  • List of Hazardous and Potentially Hazardous
    Substances Include an inventory of products
    chemicals on site.
  • OSHA poster post a notice of employee
    protections regulations

50
AWAREHandling Hazardous Materials Safely
  • Contents of MSDS
  • 1. Product Identification.
  • 2. Hazardous Components.
  • 3. Physical Data.
  • 4. Fire and Explosion Data.
  • 5. Reactivity Data.

51
AWAREHandling Hazardous Materials Safely
  • Contents of MSDS cont.
  • 6. Spill and Leak Procedures
  • 7. Health Hazards.
  • 8. First Aid
  • 9. Special Protection Information.
  • 10. Additional Information/Precautions
  • All categories on a MSDS must be filled in or
    marked No Applicable Information

52
Providing Material Safety Data Sheets (MSDSs)
  • Obtain a sheet for every item in your chemical
    inventory
  • Report to your OSHA office if your have
    difficulty obtaining sheets from chemical
    suppliers

53
Providing Material Safety Data Sheets (MSDSs)
cont.
  • Keep your file of MSDSs up-to-date and available
    to all employees
  • Provide employees with an MSDS within 3 months of
    starting to use a new hazardous chemical

54
Training for Handling Hazardous Chemicals
  • Basic elements should include
  • 1. Training every employee who may be exposed to
    hazardous chemicals.
  • 2. Presenting your written policies and chemical
    inventory
  • 3. Training employees to read and understand
    labels and MSDSs.

55
Training for Handling Hazardous Chemicals cont.
  • Basic elements should include cont.
  • 4. Clarifying your rules for handling chemicals.
  • 5.Specifying safety and emergency procedures.
  • 6. Obtaining written proof that employees
    received training.

56
AWAREHandling Workers Compensation and ADA
Issues
  • What is Workers Compensation?
  • How are Workers Compensation premiums
    determined?
  • Why do Workers Compensation costs continue to
    rise?
  • What procedures should you develop to help you
    control Workers Compensation costs and incidents?

57
AWAREHandling Workers Compensation and ADA
Issues
  • What is the Americans with Disabilities Act
    (ADA)?
  • What is Title 1?
  • Define a qualified individual with a disability
  • Define the three classes of disability under the
    ADA?
  • What should an employer do?

58
AWAREHandling Workers Compensation and ADA
Issues
  • What is the intent of the ADA?
  • What are reasonable accommodations?
  • What are the 4 different types of reasonable
    accommodations?
  • How can an employer be liable for both workers
    compensation claims and ADA complaints?

59
AWAREHandling Workers Compensation and ADA
Issues
  • How to receive workers compensation benefits?
  • What must an employee prove to establish a
    violation under the ADA?
  • The ADA allows an employee to file a claim with
    the EEOC. How can a claim affect the employer?
  • What are the remedies available to employees?
  • The importance of a thorough investigation.

60
AWAREHandling Workers Compensation and ADA
Issues
  • What does Workers Compensation Provide?
  • Cash benefits
  • Payments for medical treatment
  • Payments for rehabilitation and re-training
  • In return, the employee gives up the right to sue
    the employer-a practice known as exclusive remedy

61
AWAREThe Law and Your Responsibility
  • What does a General Liability policy cover?
  • What are the direct costs and the indirect costs
    associated with Liability?
  • Define reasonable care and negligence.
  • What are the basic responsibilities of
    foodservice establishments?

62
AWAREThe Law and Your Responsibility
  • What is Actual Knowledge?
  • What is Constructive Knowledge?
  • What are the two basic systems of comparative
    negligence?
  • What are compensatory, actual, and punitive
    damages?

63
AWAREThe Law and Your Responsibility
  • What is third-party liability?
  • When guests are injured, what do you do and what
    do you NOT do?
  • What do you do when employees are injured?
  • How to file a workers compensation claim?
  • What is the importance of effective communication?

64
AWAREThe Law and Your Responsibility
  • What are the OSHA activities that most affect
    foodservice establishments?
  • How does OSHA define an occupational injury and
    an occupational illness?
  • When must work-related injuries and illnesses be
    recorded?
  • What are the display and availability
    requirements of OSHA?

65
AWAREThe Law and Your Responsibility
  • What is OSHA authorized to inspect?
  • What takes place during most inspections?
  • What does the OSHA inspector NOT do?

66
General Liability Coverage for Customers
  • Public Liability - a policy that covers everyone
    who has a legitimate reason to be on the
    premises.
  • Product Liability - a policy that a restaurant
    can be held liable for any ill effects a customer
    might suffer from the food it serves.

67
Reasonable Care - Basic Duties
  • Reasonable Care a standard of care expected of a
    reasonable person by another in a particular set
    of circumstances.
  • Do nothing to cause injury or permit it to occur
    on the premises or during work carried out by
    employees off-premises.
  • Provide reasonably safe premises.
  • Provide warning of possible dangers.

68
Other Liability Practices
  • Comparative Negligence guests who are
    partially at falut for their own injuries may
    still recover damages.
  • Actual damages - actual out-of-pocket expenses to
    try the case.
  • Compensatory Damages - money awarded for pain and
    suffering.

69
Other Liability Practices cont.
  • Punitive Damages - money awarded in excess of
    normal compensation (punishment)
  • Deep pockets - wealthiest may be assessed the
    most damages.
  • Third-Party Liability - responsibility for an
    injury, even though the establishment may not
    have directly caused it.

70
AWARE Preventing Burns
  • What does OSHA require?
  • How to choose PPE equipment?
  • What should kitchen workers wear?
  • How to communicate the importance of PPE?
  • What should you do and know before operating
    equipment?

71
AWARE Preventing Burns
  • What are the rules of correct alignment when
    operating ranges, broilers, grills, and ovens?
  • What are the rules of working with microwave
    ovens, deep fryers, steam equipment?
  • How do you serve hot food and beverages to guests?

72
AWARE Preventing Burns
  • What are the general safety practices for
    preventing burns?
  • Assume that it is on and it is hot.
  • Never rush when carrying hot food.
  • Do NOT become distracted from the task at hand.
  • Do NOT engage in horseplay around hot equipment
    or food.
  • Smoke only in designated areas.

73
AWARE Preventing Burns
  • How to react to chemical burns and large
    second-degree burns?
  • Immediately flood the burned surface with large
    quantities of water- most damage is done during
    the first 3 minutes.
  • Use low-pressure faucet or hose to gently wash
    for long periods of time

74
AWARE Preventing Burns
  • Brush off dry or solid chemical substances before
    flushing with water
  • Do NOT attempt to neutralize a chemical with
    another chemical
  • Call a poison control center.

75
AWARE Preventing Burns
  • For Large second-degree burns the National Safety
    Council suggests
  • Check airway breathing and circulation
  • Elevate legs 8 -12 inches to treat for shock
  • Do NOT break blisters or remove tissue
  • Do NOT apply cold
  • Apply sterile dressing.
  • Elevate burned legs to reduce swelling

76
AWARE Preventing Burns
  • OSHA requires that employers provide employees
    with adequate PPE
  • If an employee refuses to wear PPE follow your
    establishments disciplinary procedures

77
AWARE Preventing Burns
  • Choose equipment that is nontoxic
  • Resistant to heat, flame, liquid, grease, and
    steam.
  • Has a liquid vapor barrier- washable without
    losing its effectiveness, capable of use when
    wet, resistant to direct flames for 10 seconds,
    and can be continuously exposed to 450 degrees F
    for extended periods without losing its
    protective qualities.

78
Designing Safe Traffic Patterns
  • Set traffic patterns so traffic is one way.
  • Maintain adequate travel and working space around
    heating and cooking equipment
  • Keep all aisles and doorways clear of obstacles
  • Have spills cleaned up immediately

79
Training Employees to Use Hot Equipment
  • Ranges, Broilers, Grills, and Ovens
  • Follow the pilot light directions for each
    appliance
  • Dont overcrowd or overheat any appliance.
  • Check hot foods and appliances carefully

80
Training Employees to Use Hot Equipment cont.
  • Fryers
  • Filter and add new fat or oil before cooking
  • Dry off food before placing it in cooking liquid
  • Fill fryer baskets no more than half full
  • Follow manufacturers directions for cleaning

81
Training Employees to Use Hot Equipment cont.
  • Steam Equipment
  • Check all connections and valves for leaks
  • Check steamer and steam table contents carefully
  • Warn customers about hot items at serving tables
  • Release steam first when shutting down a
    steam-jacketed kettle

82
AWARE Preventing Cuts
  • How to purchase gloves, choose those that
  • offer cut-resistant properties
  • cover wrists - if arm protectors are not worn.
  • fit the employee
  • have sturdy, tightly woven seams.

83
AWARE Preventing Cuts
  • Sharp knives are safer than dull knives. They
    cut efficiently with little effort.
  • Sharpen your knives on a regular basis- Train
    employees how to properly sharpen a knife

84
AWARE Preventing Cuts
  • Use the Proper knife for the job
  • Serrated knife for tomatoes, bread, other soft
    foods with tough skins
  • Knife proportional to the item being cut, i.e.
    small paring knife for small fruits and
    vegetables
  • Cleaver to cut through cartilage or bone.
  • A boning knife to debone meat

85
AWARE Preventing Cuts
  • Only use knives to cut food
  • Secure a cutting board with a damp towel
  • Stop cutting if interrupted
  • Let a falling knife Fall
  • Wear correct PPE when using knives
  • Only clean one knife at a time
  • Do NOT leave knives in soaking in water where
    they cannot be seen.

86
AWARE Preventing Cuts
  • Be aware of the dangers of glass, box openers,
    can openers, cutting strips and other sharp
    objects.
  • Never pick up glass with your hands.
  • Be aware of the risk of coming into contact with
    bloodborne pathogens.

87
AWARE Preventing Cuts
  • OSHAs Bloodborne Pathogen Standard (BPS)
    -designed to minimize employee contact with
    potentially infectious material.
  • Applies to foodservice workers when they can be
    reasonably expect to come into contact with blood
    or other potentially infectious materials through
    the course of job duties or if they are
    designated first aiders

88
AWARE Preventing Cuts
  • Employee must provide PPE and training for
    designated first aiders.
  • Must document exposure control plan if BPS
    applies to your establishment
  • Employees should be trained to recognize and
    report worn or defective tools
  • Take inventory, order parts, and arrange for
    equipment repairs

89
AWARE Preventing Cuts
  • If BPS applies to your establishment you must
    provide the following
  • Exposure Control plan, that is annually reviewed
    and updated
  • Hepatitis B vaccination with 24 hours of exposure
  • Medical evaluation
  • Recordkeeping, Training and PPE

90
AWARE Preventing Cuts
  • Employee should NEVER use equipment they have not
    been trained to operate
  • Restrictions to employees under the age of 18
    with regards to slicers and large electrical
    equipment.
  • OSHA requires that employers follow
    lockout/tagout procedures

91
AWARE Preventing Cuts
  • Lockout refers to attaching locks to equipment
    and power sources to prevent them from being
    used.
  • Tagout refers to placing a tag on equipment or
    its power source to indicate it has been taken
    out of service and must not be used

92
10 Safe Knife-Handling Practices for Employees
  • 1. Make sure knives are sharp.
  • 2. Never touch the blade.
  • 3. Use a knife for its intended purpose.
  • 4. Secure cutting boards with a damp cloth.
  • 5. Stop cutting-if an interruption occurs

93
10 Safe Knife-Handling Practices for Employees
cont.
  • 6. Never leave knives soaking under water.
  • 7. Never try to catch a falling knife.
  • 8. Store knives properly.
  • 9. Carry knives with the cutting edge angled
    slightly away.
  • 10. To pass a knife, place it down on a sanitized
    surface, and let the other person pick it up.

94
Working Safely with Equipment
  • 1. Employees must be 18 years old to operate
    slicing and grinding equipment.
  • 2. Employees must be trained before using any
    equipment.
  • 3. Gloves, goggles, and sleevelets or arm
    protectors must be provided when necessary.

95
AWAREPreventing Lifting and Carrying Injuries
  • What is the role of PPE?
  • What is the role of training?
  • What should training and orientation include?

96
AWAREPreventing Lifting and Carrying Injuries
  • OSHA requires employers to
  • Provide employees with adequate PPE
  • Train employees in how to use PPE
  • Ensure that employees wear PPE
  • American National Standard Institute (ANSI)
    standards for equipment
  • Footwear and gloves are included

97
AWAREPreventing Lifting and Carrying Injuries
  • Ergonomics - the science that seeks to adapt
    tools and workplaces to workers, rather than
    expecting workers to adapt to working conditions.
  • Correct for the job.
  • Comfortable grips.
  • Comfortable weight
  • Secure placement Maintenance instructions

98
Recognizing Repetitive Motion Injuries (RMI)
  • Symptoms
  • Repeated tingling, burning, numbness, weakness,
    or stiffness felt at night or shortly after work
    begins.

99
Recognizing Repetitive Motion Injuries (RMI) cont.
  • Common Injuries
  • Carpal tunnel syndrome - hands and wrists
  • Tendinitis - fingers, hands, arms, and forearms.
  • White finger and trigger finger-forefinger
  • Hammer syndrome-base of the thumb

100
Recognizing Repetitive Motion Injuries (RMI) cont.
  • Causes
  • Vibrating, dull, or improperly used tools
  • Improper protective clothing
  • Long stretches of repetitious work without breaks
  • Awkward positions for standing or sitting

101
Preventing Repetitive Motion Injuries (RMI)
  • Work Stations
  • Set up station to avoid continual bending,
    twisting, and reaching
  • Adjust work surfaces to about 2 inches below the
    elbow.
  • Use floor mats.
  • Make lifting devices available
  • Adjust heating, cooling, ventilation, and lighting

102
Preventing Repetitive Motion Injuries (RMI) cont.
  • Employee Practices
  • Vary tasks and take breaks
  • Use good body mechanics for
  • Sitting
  • Standing
  • Bending
  • Reaching
  • Pushing and pulling

103
Lifting Loads Safely
  • 1. Check your footing and the condition of the
    floor.
  • 2. Face toward the load. Bend at the knees-Keep
    your back straight
  • 3. Lift with your leg muscles taking the weight.
  • 4. Set the load down, using leg muscles.

104
Carrying Loads Safely
  • 1. Look for hazards in the route.
  • 2. Use the whole hand to grip the load.
  • 3. Keep the load close to the body.
  • 4. Keep stomach muscles firm and lower back
    tucked in.
  • 5. Turn the whole body - Do not twist.
  • 6. Employees carrying together should work as a
    team.

105
Weights of Loads and Heights for Safe Carrying
and Storing
  • Over the Head - 10 pounds or less
  • Chest to Neck - 10 to 25 pounds
  • Chest level to Knees - 25 to 50 pounds
  • Knees to Ankles - 10 to 25 pounds
  • Ground level - 10 pounds or less

106
AWARE Preventing Slips, Trips, and Falls
107
Keeping Exterior Surfaces Safe
  • Check for
  • Snow and ice on all surfaces
  • Trash, oil spots, and potholes in the parking lot
  • Burnt out exterior lights
  • Any areas that need repairs, markings, or
    slip-resistant paint.

108
Selecting Safe Ladders
  • Rating Type Safe Weight
  • Light Duty Type 3 Up to 200 lbs.
  • Medium Duty Type 2 200-225 lbs.
  • Heavy Duty Type 1 225-250 lbs.
  • Extra heavy duty Type 1a 250-300 lbs.

109
Measurement for Ladders
  • Straight ladders - 3 feet above the spot where
    the ladder will rest
  • Bottom of the ladder - should be 1 foot from the
    vertical for every 4 feet in height

110
Stair, Ramp, and Raised Dining Area Maintenance
  • 1. Keep stairs clear of obstacles
  • 2. Check for adequate lighting in these areas.
  • 3. Check stair treads and coverings for tears or
    ragged edges.
  • 4. Provide sturdy, smooth handrails.
  • 5. Raised dining areas require at least two or
    three standard -size steps.

111
Exterior Surfaces Sidewalks, Ramps, and Stairs
  • Stairs should be strong and slip resistant when
    wet. Each step or riser should be about 7 inches
    tall.
  • All stairs should include handrails.
  • Ramps should not rise more than 1 vertical inch
    for every 12 horizontal inches. Construct ramps
    with the least slope possible 15 degrees is a
    recommended max.

112
Exterior Surfaces Sidewalks, Ramps, and Stairs
cont.
  • A slope should never exceed 20 degrees.
  • Wooden ramps, stairs, and decks should have no
    protruding nails, or loose planks, and should not
    have gaps between the boards.

113
Exterior Surfaces Parking Lots
  • Lighting- should meet local codes and immediately
    replace burned out bulbs.
  • Speed bumps, drains, manhole covers, and
    lampposts should be painted yellow or another
    that stands out to alert pedestrians and drivers.

114
Exterior Surfaces Parking Lots cont.
  • Parking bumpers and rails should be painted
    yellow or another color that stands out and
    should not obstruct walking routes into the
    building
  • Height and slope of curbs, cutouts in curbs to
    admit wheelchairs, and handicapped-access ramps
    leading from the parking lots should be within
    the local and ADA codes. Should be marked and
    Painted a bright color to stand out

115
AWARE Training Employees in Safe Driving
  • Training should be based on Defensive Driving
    which means
  • Thinking and acting to avoid preventable
    accidents by being ready for unexpected changes
    in road conditions.
  • Looking out for other drivers who might suddenly
    stop, turn, or pull out.

116
AWARE Training Employees in Safe Driving
  • Train employees to
  • carefully plan each trip
  • Develop maps and hazard lists for regular driving
    routes.
  • Never double-park or block a customers exit.
  • Avoid distractions in their vehicles
  • be cautious during home deliveries or at supplier
    locations.

117
AWARE Training Employees in Safe Driving
  • Consider the following resources for training
    your drivers
  • Driving schools or instructors.
  • Presentations and videotapes
  • Mentor programs.
  • Written and practical tests.

118
AWARE Training Employees in Safe Driving
  • Employees should obey all traffic laws,
    including
  • Driving at the posted speed limit.
  • Wearing seat belts.
  • Never driving under the influence of alcohol or
    other drugs

119
AWARE Training Employees in Safe Driving
  • All vehicles used in your establishment should
    regularly be serviced. Keep thorough records of
  • Inspections and regular maintenance
  • Special repairs and breakdowns.
  • Accidents.
  • Records will help you plan for and obtain
    adequate vehicle insurance and will help support
    insurance claims you need to make.

120
AWARE Training Employees in Safe Driving
  • Make driving and parking safer and easier for
    employees and guests
  • Hire only reputable snow removal contractors who
    carry adequate insurance.
  • Verify that your valet parking staff has adequate
    training and valid drivers licenses
  • Establish a good working relationship with your
    local police

121
Factor Reducing Driver Alertness
  • Tranquilizers used for muscle tension, severe
    anxiety, and high blood pressure
  • Analgesics used for arthritis and rheumatism
  • Antihistamines used for allergies and colds.
  • Insulin used for diabetes
  • Sedatives used for anxiety and insomnia
  • Stimulants used for weight control

122
Developing an Effective Safe Driving Program
  • 1. Draft a brief policy statement for employees
  • 2. Check the driving records of employees hired
    to drive on annual basis.
  • 3. Train employees in safe driving practices.
  • 4. Inspect and maintain all vehicles used in the
    operation.

123
Tracking On-the-Job Safe Driving
  • Records kept of miles, days, deliveries, or trips
    without an accident
  • Unscheduled inspections.
  • Using the safety committee to discuss safe
    driving.
  • Remember Praise employees for safe driving.

124
Assignment
  • Review pages 1- 73 and 112 - 141 of the AWARE
    Employee and Customer Safety Trainers Guide.
  • Read pages 74 -111 of the AWARE Employee and
    Customer Safety Trainers Guide

125
Assignment cont.
  • Prepare for Safety quiz which is on Wednesday,
    November 25th
  • Quiz will cover up through page 82 and
    transparencies 1-35
  • Prepare for Safety exam which is on Monday,
    November 30th
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