Kitchen Safety As a dietary worker, you have many exposures in the workplace. We oﬅen think of cuts and burns in the kitchen, but there are many more hazards to be aware of. The following ps will make you more aware of your surroundings and exposures, while prevenng a workplace injury. This informaon is proprietary and is intended to assist you in your safety efforts. It must not be assumed that every unsafe condion or procedure has been covered in this document, nor that every possible loss potenal, and legal violaon has been idenfied herein. This document is not a substute for the establishment of risk management programs by your management. To access addional resources, visit the Risk Management Resource Center on www.eains.com, or contact your Regional Eastern office 1.855.533.3444. Safety Talk Cuts – Knives, Cleavers, Peelers, Graters, etc. • Always store knives in a designated place • Warn co-workers if you put a sharp object in the wash water • Never pick up broken glass. Always sweep it up using a dust pan and clean up slivers with a wet paper towel. • Never handle sharp n can edges by the exterior edge • Immediately treat all cuts to avoid future infecon • Knives should have their own collecon soap/water bin. Never put sharp knives with other silverware soak bin in dish pit. Slips, Trips and Falls • Clean up spills immediately! • Use an-slip mats around dishwashing areas and other areas where water may be present • Report any areas in the kitchen that ‘hold’ water as there may be a nearby drain clogged • Use wet floor signs and cones as needed • Look for water in coolers and freezers prior to entering • Avoid carrying loads that you cannot see over • Wear non-skid, slip resistant, closed-toe shoes • Keep walkways unobstructed • Do not use objects to prop open the kitchen • Use a stepstool to reach high places • Keep footwear in good condion, remove grease build up. Machinery • Never use your hands to feed food grinders or garbage disposals • Use cauon when handling meat and cheese slicers • Ensure guards are properly installed on mixers and meat band saws. Never remove machine guarding. • Verify equipment is properly grounded or double- insulated to avoid an electric shock • Verify broken equipment is tagged “out of service” Burns • Use cauon when opening steamers • Always wear gloves/miens when handling hot objects • Do NOT place spray cans on hot surfaces Ergonomics / Liﬅing Safety • Always bend your knees, liﬅ with your legs and not with your back • Avoid stooping, bending and twisng while carrying a load • If the load is too heavy, separate it into smaller loads for safe carrying • Communicate transfer of hot objects • Always hold large food cans with two hands Emergencies • Know the locaon of the nearest Exit • Ensure Fire Listed doors are not blocked • Know the locaon of the nearest fire exnguisher and only use if you’ve had proper training on the equipment! Report any workplace injuries immediately to your supervisor!

Restaurant - Kitchen Safety - Toolbox Safety Talks · Safety Talk Cuts – Knives, Cleavers, Peelers, Graters, etc. • Always store knives in a designated place • Warn co-workers

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Kitchen Safety

As a dietary worker, you have many exposures in the workplace. We often think of cuts and burns in the kitchen, but there are many more hazards to be aware of. The following tips will make you more aware of your surroundings and exposures, while preventing a workplace injury.

This information is proprietary and is intended to assist you in your safety efforts. It must not be assumed that every unsafe condition or procedure has been covered in this document, nor that every possible loss potential, and legal violation has been identified herein. This document is not a substitute for the establishment of risk management programs by your management.

To access additional resources, visit the Risk Management Resource Center on www.eains.com, or contact your Regional Eastern office 1.855.533.3444.

Safety Talk

Cuts – Knives, Cleavers, Peelers, Graters, etc.• Always store knives in a designated place• Warn co-workers if you put a sharp object in the wash water• Never pick up broken glass. Always sweep it up using a dust pan and clean up slivers with a wet paper towel.• Never handle sharp tin can edges by the exterior edge• Immediately treat all cuts to avoid future infection• Knives should have their own collection soap/water bin. Never put sharp knives with other silverware soak bin in dish pit.

Slips, Trips and Falls• Clean up spills immediately!• Use anti-slip mats around dishwashing areas and other areas where water may be present• Report any areas in the kitchen that ‘hold’ water as there may be a nearby drain clogged• Use wet floor signs and cones as needed• Look for water in coolers and freezers prior to entering• Avoid carrying loads that you cannot see over• Wear non-skid, slip resistant, closed-toe shoes• Keep walkways unobstructed • Do not use objects to prop open the kitchen• Use a stepstool to reach high places• Keep footwear in good condition, remove grease build up.

Machinery• Never use your hands to feed food grinders or garbage disposals• Use caution when handling meat and cheese slicers• Ensure guards are properly installed on mixers and meat band saws. Never remove machine guarding.• Verify equipment is properly grounded or double- insulated to avoid an electric shock• Verify broken equipment is tagged “out of service”Burns• Use caution when opening steamers• Always wear gloves/mittens when handling hot objects• Do NOT place spray cans on hot surfaces

Ergonomics / Lifting Safety• Always bend your knees, lift with your legs and not with your back• Avoid stooping, bending and twisting while carrying a load• If the load is too heavy, separate it into smaller loads for safe carrying• Communicate transfer of hot objects• Always hold large food cans with two handsEmergencies• Know the location of the nearest Exit• Ensure Fire Listed doors are not blocked• Know the location of the nearest fire extinguisher and only use if you’ve had proper training on the equipment!

Report any workplace injuries immediately to your supervisor!