WORKPLACE SAFETY

STATION 1: SAFETY AND THE LAW

SAFETY AND THE LAW

Guests have a legal right to expect safe food served in a safe environment on safe premises.

Employees also have a legal right to work in a safe environment that is free of hazards.

Restaurant and foodservice operators are liable, or legally responsible, for the health and safety of their guests and employees.

An effective safety program helps managers provide reasonable care, or thoughtful, careful precautions

Every restaurant and foodservice operation is responsible for the safety of all guests and employees.

GOVERNMENT REGULATIONS

The Occupational Safety and Health Administration (OSHA) is the federal agency that creates and enforces safety-related standards and regulations in the workplace.

Employers must inform employees of the job safety and health protection provided by the Occupational Safety and Health Act of 1970.

Every restaurant and foodservice operation must display a current copy of the OSHA poster “Job Safety and Health Protection” (or the state equivalent), where employees can easily see it when they report to work.

HAZARD COMMUNICATION STANDARD

An OSHA requirement (HCS) or Right To Know

Requires that all employers notify their employees about chemical hazards present on the job and train employees to use these materials safely

There are Material Safety Data Sheet (MSDS) for each hazardous chemical which tells how to safely use and handle the chemical, physical, health, fire and reactivity hazards, precautions, appropriate PPE to wear, first aid information

HAZARDOUS CHEMICALS

Common Foodservice Chemicals

Chemical Cleaners Fuels Others

Ammonia Propane Carbon Dioxide

Brass & Silver Cleaner Butane Nitrogen Dioxide

Chlorine Bleach Fire Extinguishers

Degreasing Agents Herbicides and fungicides

Disinfectants

Drain Cleaners

Floor Cleaner

Dishwashing Detergent

STATION 2: SAFETY TRAINING AND AUDIT

SAFETY TRAINING

Managers must train employees in the safe practices and then supervise them to make sure they use these practices on the job.

Training includes proper use of work equipment

Employees using equipment incorrectly will lead to equipment problems and potential injuries

THE SAFETY AUDIT

A safety program is designed to meet the specific needs of the operation.

Safety program guidelines are based on existing safety practices and the insurance carrier’s requirements.

The purpose of a general safety audit is to judge the level of safety in the operation. It is a safety inspection of facilities, equipment, employee practices, and management practices.

STATION 3: ACCIDENT REPORTS, EMERGENCY PLANS, EVACUATION

EMERGENCY PLANS

For an emergency plan to work, all employees must understand it before there is an emergency.

Good planning can prevent confusion, reduce fear, and minimize injury and loss during an incident.

Emergency plans are specific to each operation and should be posted in highly visible areas.

The main parts of a emergency plan are installing fire safety equipment, developing and posting evacuation routes, keeping exit routes clear, and training and drilling employees.

When violations or accidents occur, it can mean that the safety program needs improvement.

The purpose of an emergency plan is to protect workers, guests, and property in the case of an emergency or disaster.

ACCIDENT INVESTIGATION

1. Record information as soon as possible after the event occurs.

2. Include a description of the event, the date, and two signatures on accident report forms.

3. Collect physical evidence or take pictures at the site.

4. Interview all people involved and any witnesses.

5. Determine as clearly as possible the sequence of events, the causes and effects, and the actions taken.

6. Submit reports to OSHA, the insurance carrier, lawyer, and corporate headquarters, as appropriate.

7. Keep all employees informed of procedures and hazards that arise from the situation.

8. If they aren’t already available, post emergency phone numbers in public places.

An accident is an unplanned, undesirable event that can cause property damage, injuries or fatalities, time lost from work, or disruptions of work. Accident investigation involves eight steps.

EVACUATION

A variety of emergencies, both man-made and natural, may require the evacuation of the workplace.

An evacuation plan must identify when and how employees are to respond to different types of emergencies.

To protect employees and guests if there is an emergency, a well-designed emergency plan should be ready in advance, and employees should have training and practice with it.

When planning evacuation routes, make sure there are at least two routes, using separate exit doors.

Make sure to train all staff on how to evacuate the building, and consider conducting practice drills to confirm that everyone knows and understands what to do in an emergency.

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3.1 Chapter 3 | Workplace Safety

STATION 4: PERSONAL PROTECTIVE EQUIPMENT, FIRST AID, PREVENTING BURNS

PERSONAL PROTECTIVE EQUIPMENT (PPE)

Cooks and other kitchen employees can wear long sleeves to protect their arms and an apron or chef ’s jacket for added protection from burns.

Employees can wear goggles or safety glasses to protect themselves from splashing chemicals or from food flying out of grinders, choppers, or mixers.

Good footwear helps prevent employees from slipping, tripping, or falling and protects their feet from falling objects or spills from hot water or food.

Employees are responsible for using protective equipment properly and wearing the protective clothing that management recommends or provides.

FIRST AID

Common foodservice injuries include minor heat burns, chemical burns, cuts, sprains, and muscle cramps.

Cardiopulmonary resuscitation (CPR) restores breathing and heartbeat to injured persons who show no signs of breathing or pulse.

The Heimlich maneuver removes food or other obstacles from the airway of a choking person.

Do not attempt to perform CPR or the Heimlich maneuver unless you have had specific, current training and certification.

A good first-aid program requires equipment, training, a concerned attitude for the injured, and a thorough follow-up.

PREVENTING BURNS

Burns are classified as being first, second, or third degree.

Traffic patterns are an especially important consideration in preventing burns in the kitchen and serving areas.

The best way for employees to avoid burns is to respect heat and to always assume that a heat source is on and hot.

When using steam equipment, check the steamer and steam table contents carefully.

Warn guests if plates, food, or beverages are hot.

Dishwashers should be careful when removing dishes from hot water or from a dishwashing unit that releases steam.

A burn is a type of injury. In the restaurant and foodservice industry, most burns are caused by heat

STATION 5: FIRE HAZARDS AND PREVENTION

FIRE HAZARDS

One-third of all accidental fires in restaurants are due to either faulty electrical wiring and equipment or improper use of equipment.

All restaurant fires are classified as A, B, or C.

Class A fires usually involve wood, paper, cloth, or cardboard.

Class B fires usually involve flammable liquids and grease

Class C fires usually involve live electrical equipment

A fire safety expert can help identify the right types of fire extinguishers for each type of fire that could occur in a restaurant or foodservice establishment.

Handheld portable fire extinguishers can be used for small fires; larger fires are a job for the fire department.

All employees should know where extinguishers are located in an operation and what types they are.

All fire extinguishers should be clearly and properly labeled.

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FIRE HAZARDS

When fighting a fire, always leave a way to escape.

Automatic systems operate even when no one is in the facility.

Smoke and heat detectors require a dependable source of electricity, a loud alarm, and a test button.

Heat detectors detect fires where there is no smoke; flame detectors react to the movement of flames.

The only fires that employees of restaurant or foodservice operations ought to tackle are small ones.

If there is any doubt that you can fight a fire safely, the best response is to set off an alarm and evacuate immediately.

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3.2 Chapter 3 | Workplace Safety

FIRE HAZARDS

Regular cleaning should be scheduled for the following equipment to prevent fires

Work surfaces, Ranges, Fryers, Broilers, Microwave, Convection Oven, Heating, Air conditioning Ventilation Units, Hoods

Inspect Hoods and ducts weekly, clean as often as needed to prevent grease buildup, should be professionally cleaned every 6 months

PORTABLE FIRE EXTINGUISHERS

Type of fire extinguishers How it works/ What type of fire

Water- Based Rechargeable from a clean water source

Use for Class A fire only

Aqueous Film-FormingFoam

Reduces temperature and supply of oxygen to the fireUse for Class A or B, never on deep fryers

Carbon Dioxide Gas based mixture, limited range

Use for Class B or C

Dry Chemical Interrupts chemical action that sustains fire

Are available for A, B or C

STATION 6: PREVENTING SLIPS AND FALLS, CLEANING SPILLS, USING A LADDER

PREVENTING SLIPS, TRIPS AND FALLS

Most slips, trips, and falls can be prevented:

Hazards should be repaired or removed.

Burned-out lightbulbs should be replaced.

Spills should be cleaned up immediately.

Employees should remind guests of steps and raised dining areas and help those guests who may need assistance.

Employees should always use a ladder or step stool to reach racks and shelves higher than shoulder level.

The safest way to use a ladder is for two employees to work together. One person can hold the bottom of the ladder, and the other can climb up and pass or receive items.

CLEANING SPILLS

One employee should clean while another verbally warns nearby guests and employees

Block the area with a Caution-Wet Floor sign

Leave the sign in place until the floor is dry

Direct people around the spill

STATION 7: SAFE LIFTING, PREVENTING CUTS

LIFTING AND CARRYING SAFELY

Good storage practices and special lifting techniques prevent back injuries.

Store heavy loads on waist-level shelves and racks. Put lighter items on the top shelves. Mark extra-heavy loads.

Before lifting anything, think out the process from beginning to end.

The principles of safe lifting hold true for safe carrying.

In restaurant and foodservice operations, people with heavy objects always have the right of way.

Servers and busers must plan their routes so that they can keep their bodies and loads in balance while they are moving.

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PREVENTING CUTS

To avoid cuts, follow these kitchen safety tips:

Use gloves or a towel to protect hands while removing lids from glass bottles or jars.

Use proper openers on bottles or jars.

Use plastic or metal scoops and ladles to handle food and ice.

Cover food with plastic wraps or lids instead of glass.

Never cool glasses, bottles, or carafes in ice intended for food or beverages.

Throw out nearby food or ice when glass is broken.

Wash sharp utensils separately and do not leave them in a sink.

Throw broken glass in outside garbage containers.

Knives are a standard tool in the kitchen. Each type of knife has a specific use. Sharp knives are much safer than dull ones.

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STATION 8: EXTERNAL THREATS, LOCKING DOORS

EXTERNAL THREATS

External threats, such as arson and theft, are another important workplace safety issue.

Arson, the deliberate and malicious burning of property, is very difficult to stop, but good overall fire safety and building security can eliminate many arson opportunities.

Keep back doors locked and alarmed at all times to prevent the occurrence of pilferage and to reduce the risk of robbery.

Locking and alarming doors and windows while the facility is closed for business reduces the risk posed by intruders, robbery, and vandalism.

All employees should review the operation’s security policies and procedures and actively practice the security measures.

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