Safety

1
Safety Sanitation

• Chapter 13 Highlights

2
Introduction

• Many accidents are caused by
• Carelessness (including horseplay)
• Neglect
• Thoughtlessness
• Ignorance

3
Rules of Safety

• 1. Safety is everyone's business.
• 2. Pick it up!
• 3. Report ALL injuries
• 4. Walk - Do Not Run
• 5. Use doors properly

4
Rules of Safety

• 6. Do not goof around
• 7. Maintain equipment
• 8. Do NOT back up
• 9. Wear non-skid shoes
• 10. Do NOT store chemicals with food

5
Avoid Falls By

• Wear Safe Shoes - non-skid/non-slip
• Cleaning up spills immediately
• Other
• Putting things away
• Keep chairs out of aisle
• Ask guest to move purses, coats and umbrellas as
  needed
• Fixing loose carpet
• Not overloading when carrying items
• Do not use a chair as a ladder

6
Fire Safety

• Staff should know proper prevention and what to
  do in case of fire
• Fire Plan with exit routes and alternatives
• Fire Extinguishers v.s. Ansul System
• Other extinguishing alternatives
• Covers for fryers and grills
• Baking Soda

7
Using a Fire Extinguisher

• P.A.S.S.
• PULL the pin
• AIM at the base of the flame
• SQUEEZE the handle
• SWEEP side-to-side

8
Burns

• Hot plates handled with DRY napkin (serviette)
• For 1st or 2nd degree burns, flush away the heat
  with cool/cold running water for 15 minutes
• Avoid burn medicine or cream
• Avoid ice baths
• For 3rd degree burns, call 911

9
Choking

• Signs of choking include panic, inability to
  breathe or speak, clutching throat, blue skin,
  collapse
• Ask, Are you choking? If they say No, then
  they might be having a heart attack
• Heimlich Maneuver - reasonable care and skill
  according to the law

10
Other Emergency Procedures

• Make sure all staff are oriented or trained to
  company standards
• Material Safety Data Sheets
• Evacuation procedures
• Earthquakes
• Power outage
• Bomb threat
• Main shut-offs for water, gas electric

11
Personal Issues

• Hygiene - Set rules and stay tough!
• Set an example as a manager
• Avoid perfume or cologne
• Men if you do choose to wear a scent, do not
  apply it with your right hand!
• Foot care - Go for comfort safety!
• Non-slip and non-skid
• Multiple pair

12
Sanitation

• NRA Survey indicates guests consider cleanliness
  one of the most important concerns when choosing
  a restaurant
• Not only do we want a safe operating environment,
  we also want sanitary conditions in our
  restaurants

13
Dishwashing Procedures

• Wash glassware separately and first when possible
• Flatware presoak and wash flat
• Polishing - check to be sure it is allowed
• Use lint-free, clean cloths
• Wear sanitary gloves

14
Other Cleaning

• Routine cleaning for
• Sugar caddies salt and pepper shakers
• Coffee cups and pots
• Table tents and menus
• Table bases and under tables (gum)
• Booths and Chairs
• Windows, doors, handles, and surfaces
• Restrooms

15
Food Safety Sanitation

• Remember HRT 225 information
• Food Safety Reminders
• Plastic spoons used 1 time for tasting
• No snacking
• Staff beverages (closed and in an area approved
  by the health department)
• Carryout food should be considered carefully,
  include instructions (oysters)

16
Concluding Thoughts

• HACCP Hazard Analysis Critical Control Points
• Safety and Sanitation are basic needs - service
  is nothing without a clean start!