Accidents and Injuries

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Accidents and Injuries

• Accidents do happen, even in the best-run
  kitchens and bakeshops, but you can avoid most of
  them simply by keeping your mind on your work.
• - Todd Knaster, Culinary Institute of America

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What did Mrs. Sugahara do wrong?

• Safety

• Did not wear covered toe shoes
• Wore jewelry
• Did not hold knife correctly when walking from
  table to stove
• Did not cut can lid completely off can
• Used knife tip to open can lid

• Did not always protect fingers when cutting
• Left flammable materials near heat
• Left pan handle sticking out
• Used hand towel as a pot holder
• Left cooking area unattended multiple times

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What ELSE did Mrs. S do wrong?

• Sanitation

• Did not sanitize work area (that you saw - I did
  this prior to class starting)
• After washing hands Mrs. Sugahara
• Touched her face, hair, cell phone and apron
• Did not tie back hair sufficiently
• (Wore jewelry)

• Did not wash hands after handling raw chicken
• Did not wash cutting board and knife after
  cutting raw chicken Cross-Contamination

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LT

• To understand the basic principals of safety and
  sanitation and be able to APPLY them in the food
  service operation

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Standard we are working on

• Standard ACF Standard 2 Sanitation and Safety

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Essential Question(s)?

• Why should we make such an effort to understand
  and practice kitchen safety and sanitation, when
  we dont do so at home?
• What can we do to ensure safety and sanitation?

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What is an accident?

• Define in your own words what an accident is
• An accident is
• any unplanned event that hurts someone or damages
  someones property
• When you know the most common types of accidents,
  you can take steps to avoid or prevent them

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What are the 3 common types of accidents/injuries?

• Burns
• Cuts
• Sprains, Strains and Falls

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Causes of Burns

• Open flame
• Handle of a hot pan
• Hot oil, grease
• Chemicals

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Types of Burns
Types of Burns Characteristics
1st degree burn Skin becomes red, sensitive and sometimes swollen
2nd degree burn Deeper, painful damage and blisters form on the skin.
3rd degree burn Skin may be white and soft or black and charred, leathery. Burned area has no feeling because nerves have been destroyed
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First Degree Burn
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2nd Degree Burn
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3rd Degree Burn
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Cuts

• Most common type of injury for chefs/cooks
• Can be caused by any number of sharp objects such
  as
• Knife
• Can lid
• Broken glass
• Can opener
• peeler

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Types of cuts
Abrasion minor cut caused by skin rubbing against something else Laceration a cut or tear in the skin
Avulsion a cut that removes a piece of skin or even a part of the body Puncture a wound resulting from a sharp object that pierces the skin and makes a deep hole
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Strains, Sprains and Falls

• Result of twisting or wrenching your body out of
  its normal position
• Often caused by tripping or falling over
  something
• One of the most common strains is back strain
  caused by improperly lifting heavy items

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How can you prevent accidents and injuries?

• Preventing accidents/injuries is YOUR
  RESPONSIBILITY!!!!
• Make yourself safer at work by observing safe
  working habits.
• When you work safely, you help create and
  maintain a safe environment for everyone else
• FOLLOW ALL KITCHEN SAFETY RULES

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Review all Kitchen Safety Rules

• Read through KSR together
• Fill in the blanks as Mrs. Sugahara goes over the
  rules
• To demonstrate we know these rules, you will
• Create a Safety Slogan Poster for ONE kitchen
  safety rule
• Take a quiz on kitchen safety rules on Monday.

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What to do in case of emergency?

• First aid is the care you give in response to an
  accident.
• What to do
• Check the scene of the accident
• Stay calm and keep victim calm
• Ask anyone not directly assisting to stand back
• Call for medical help

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What to do in case of emergency?

• Administer first aid
• Stay with victim until medical help arrives
• Complete an accident report

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What to do if someone gets a Burn?

• Remove heat source
• Keep victim calm and still
• Soak burned area in cool water/soak some cloth in
  cool water and drape over burn
• Never use ice it can damage your skin

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What to do if someone gets a Cut?

1. Clean area well with soap and warm water
2. If bleeding heavily, cover with sterile gauze
   pads and apply pressure until flow stops
3. Cover wound with a sterile dressing or bandage
4. Anyone helping with cut should wear disposable
   gloves and avoid coming into contact w/ blood

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Sprains, Strains and Broken Bones

1. Rest the injured part of the body
2. If possible, elevate the injured part so it is
   higher than the persons heart this helps keep
   swelling down
3. Apply ice to injured area during first 24 hours
4. Leave ice in place for 15 minutes/hour
5. Wrap or bandage the injured area to give it
   support

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What to do if someone is Choking?

• Obstructed airway maneuver aka Heimlich maneuver
• Make a fist and place the fist just above the
  victims navel with the thumb facing in.
• Use a quick upward thrust. Repeat this thrusting
  motion until the obstruction is coughed up.

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Heimlich manuever
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When to use CPR?

• Cardio Pulmonary Resuscitation
• Used to restore BREATHING and HEARTBEAT

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Emergency Procedures

• In case of fire in our classroom
• If smaller than 3 x 3, use baking soda, salt or
  smother or fire extinguisher
• If bigger than 3 x 3, pull alarm and exit class
• Meet at grassy area in front of classroom
• Do head count
• Head out to parking lot

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Emergency Procedures

• In case of fire at school
• Exit classroom and meet on grassy area in front
  of classroom
• Headcount
• Walk to parking lot

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Safety as an Ongoing Process

• Because safety is such an important concern,
  there are several federal regulations all
  employers and managers must know and follow
  carefully.
• OSHA
• HSC
• MSDS
• HCP
• Accident/Illness Reports and Records

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The following slides address these standards
(so, YES write this down!)

• PCO-3.0 Appraise safety measures and practice
  healthy behaviors in the workplace to ensure
  quality service.
• Assess workplace situations for potential safety
  hazards and determine appropriate responses to
  prevent injuries. 

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Standard PCO3.1

• Validate the importance of maintaining a safe
  work environment. Evaluate a work environment
  for safety hazards and risk factors to mitigate
  potential risk factors (i.e. slips, burns, cuts,
  food poisoning, smoke inhalation, etc.).
  Describe the purpose and use of Materials Safety
  Data Sheets (MSDS), Hawaii Occupational Safety
  and Health (HIOSH), Occupational Safety and
  Health Administration (OSHA) and its relationship
  to workplace safety. Assess emergency
  procedures for crises such as public disturbance,
  fire, or a natural disaster to ensure the safety
  and protection of others. Evaluate the proper
  clean-up and disposal of hazardous and
  non-hazardous materials to provide a safe
  workplace. Use a threat assessment model to
  identify, characterize and assess risk. Assess
  the proper use of body mechanics (lifting,
  bending, carrying, etc.) to safely move objects
  and the consequences of ignoring body mechanic
  principles.

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What is OSHA?

• Occupational Safety and Health Administration
  (OSHA)
• OSHA a FEDERAL AGENCY (think DEA, FBI, NCIS)
  that is charged with keeping the workplace safe.
• Employees (workers) have the RIGHT to a safe
  working environment FREE from hazards.
• Requires employer (boss) to post safety and
  health information in the workplace
• All EMPLOYEES must follow the regulations for
  workplace safety

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HiOSH

• Hawaiis OSHA progam

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Whose kuleana (responsibility) is it to ensure
that every employee and customer is safe?

• The food service establishment is LIABLE or
  legally responsible for the safety of employees
  and customers
• This responsibility extends not only in the
  dining room and kitchen but also to the bathroom,
  parking lot, or any area surrounding the
  property.
• Ex. uneven pavement in parking lot, someone
  falls and sprains ankle who pays?

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What is HCS?

• Hazard Communication Standard
• Aka Right to Know or HAZCOM
• Makes sure the Employer (boss) tells all
  employees (workers) about the chemical hazards on
  the job and trains all employees how to safely
  use any products containing chemical hazards.

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What are chemical hazards?

• Chemicals that can irritate or eat away skin,
  lining of nose or throat or damage your digestive
  system (if ingested)
• Irritating substances are called corrosive
  materials
• Cancer causing chemicals are called carcinogenic

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What is the MSDS?

• Material Safety Data Sheet
• Describes the specific hazards posed by a
  chemical
• Must have MSDS for each product that contains
  chemicals
• Usually supplied by the chemical manufacturer or
  supplier
• Must be accessible to everyone
• There are 10 sections

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What is on an MSDS?

• Product Identification
• Chemical and common name of product
• Hazardous Components
• Chemical and common name of ingredients that pose
  either a physical or a chemical hazard
• Physical Data
• A physical description of the product, incl.
  appearance, odor, boiling point, pH, and any
  other characteristic that might help identify it.

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What is on an MSDS?

• 4. Fire and Explosion Data
• Info about an explosive or fire hazards, incl
  whether or not the chemical is flammable
• Also type of fire extinguisher or special
  firefighting procedures needed to put out a fire
  caused by product
• 5. Reactivity Data
• Info concerning other substances or conditions to
  be avoided in relation to product

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What is on an MSDS?

• 6. Spill or leak procedures
• How to store and handle the product, clean up
  spills safely and dispose of used product and its
  container properly
• 7. Health Hazard Data
• How the product can enter the body (breathing in
  vs. direct contact w/ skin)
• Effects of being exposed
• In about cancer causing effects of product

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What is on an MSDS?

• 8. First Aid
• The emergency procedures you should follow if you
  are exposed to the product
• 9. Special Protection Information
• Information about protective gear such as masks,
  gloves or goggles
• Appropriate procedure for keeping the area
  ventilated as you work
• Any specific hygiene procedures you should follow
  before or after working with the product

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What is on an MSDS?

• 10. Additional Information
• Info or instruction that does not fall into any
  other sections on this sheet.

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MSDS Activity

1. Check out this real MSDS.
2. You will write the specific information for YOUR
   MSDS for each of the 10 sections.
3. You will have a different MSDS than other people
   in the class, so you will share one part of your
   MSDS for your chemical.

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What is a Hazard Communication Program?

• Part of an effective safety program
• Includes important documents that can be used as
  evidence that reasonable care was taken if
  someone was injured
• A written policy stating that the establishment
  has the intention of complying with OSHA
  requirements
• An up-to-date list of all hazardous chemical
  products used or stored (aka hazardous chemical
  inventory)

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Hazard Communication Program

• MSDS for every hazardous chemical included on
  inventory
• Labels for each chemical containing product
• A written copy of the training program for
  employees
• A written copy of the hazard Communication Plan

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What is an accident/illness report?

• Result in time lost from work
• Too many accidents proper safety practices not
  being followed

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Accidents/illness

• Report accidents properly
• Accident resulting in death report to OSHA
  within 8 hours using a standard accident report
  form.
• 3 employees are hospitalized due to accident
  report within 8 hours to OSHA
• Other injuries/accidents report within 6 days
• Keep a log of a/I, report must be posted for
  employees in FEB

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Other stuff

• Workers Compensation program run by each state
  that proves help for employees who are hurt or
  get sick due to accident on the job
• General Safety Audit review of the level of
  safety in an establishments building, equipment,
  employee practices and management practices

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AssessmentWrite the following questions on your
paper.Answer the questions using complete
sentences

1. Why should an employee review the MSDS for any
   products which that employee may be required to
   use?
2. What does a food-service establishments annual
   log of accidents and injuries tell you about an
   establishment?
3. For whom do you think the Hazard Communication
   Program is more important employers or
   employees? WHY?

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For more information

• See Chapter 2.2 Accidents and Injuries in your
  Intro to Culinary Arts textbook