CH 3 Notes

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved.

Chapter 3 Workplace Safety

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 (have a liability to), 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.

A near miss is an event in which property damage or injury is narrowly avoided.

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

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3.1 Chapter 3 | Workplace Safety

OSHA The Occupational Safety and Health Administration (OSHA) is

the federal agency that creates and enforces safety-related standards and regulations in the workplace.

OSHA poster No. 2203 “Job Safety and Health Protection” (or the state equivalent) must be displayed where employees can easily see it when they report to work.

OSHA Form No. 300- Year long record of work related illnesses and injuries

OSHA Form No. 300A- Summary that must be posted and easily accessible to employees from Feb. 1- Apr. 30 each year

Any accident resulting in death or hospitalization of 3 or more employees must be reported within 8 hours of the occurrence. All other must be recorded within 6 working days.


Chemicals Hazards OSHA requires “The

Hazard Communication Standards (HCS)”, also called “Right to Know” and “HAZCOM” which states that employers must notify their employees of chemical hazards present on the job and train employees on the safe use of these materials.

Requires MSDS (Material Safety Data Sheets) for all hazardous chemicals. These state how to safely use, what precautions to take when using, and potential hazards. Employees have the right to see them and they should be kept where they can access them.

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Carcinogenic- causing cancer.

The Safety Audit 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.

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Personal Protective Equipment (PPE)

Cooks and other kitchen employees- wear long sleeves to protect their arms, 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. Closed-toed, flat shoes!

Personal protective equipment, such as gloves and goggles, protects employees from potential hazards on the job.

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Emergency Plans

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 safety plan are installing fire safety equipment, developing and posting evacuation routes, keeping exit routes clear, and training and drilling employees.

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

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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.

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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.

To allow for quick escapes, doors should open from the inside without keys.

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Fire Hazards One-third of all accidental fires in restaurants are due to either

faulty electrical wiring and equipment or improper use of equipment.

Equipment should be inspected weekly and cleaned professionally every six months.

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

Handheld portable fire extinguishers can be used for small fires; larger fires are a job for the fire department. Flames in a pan, put a lid over the pan and turn off the heat

source. Leave until fire is out OR smother with baking soda

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Fire Extinguishers

Use PASS System to operate a Fire ExtinguisherPULL the pin.AIM at the base of the fire.SQUEEZE the triggerSWEEP from side to side– stand 6-8 feet away from fire

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Type of ExtinguishersWater-based Rechargeable, use on class A fires onlyAqueous Film-Forming FOAM

For class A or A/B fires, must protect from freezing, not for deep-fat fryer fires

Carbon Dioxide

Limited in range, Use on B or C fires

Dry Chemical Available in A/B/C or B/C. Only use B/C types on deep-fat fryer fires

Fire Detection Systems Automatic systems operate even when no

one is in the facility.

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Smoke Detectors- detect smoke so need to have flow of air Ionization devices Uses a small electric current to detect combustion

particles from smoke, hear or flames Photoelectric detectors

Uses a beam of light located inside the device to react to smoke or flame

Heat Detectors- detect fire where there is no smoke.Flame Detectors- react to movement of flames. Thermostats This contains a metal strip or disk that closes and

an electric contact and starts the alarm when a preset temperature is reached.

Rate of rise detectors

This triggers an alarm when the temperature rises faster than a preset number of degrees per minute

Flame detectors This uses infrared and ultraviolet sensors that respond to the movement of flame, or its radiant energy.

Types of Burns 13


Burn Description Treatment

1st Degree (least serious)

Skin turns red, feels sensitive, may become swollen

Run cool running water over the burn or cover with wet, cool towels.

2nd Degree Blisters form and may ooze. Intense pain and swelling

Cool the skin in the same manner as above. Seek medical attention immediately.

3rd Degree (most serious)

Skin may turn white and become sort, or it may turn black and hard. There is no pain because of damage to the nerves.

Cover the burn with cool, moist, sterile gauze. Do no remove burnt clothing. Seek medical attention immediately.

Preventing Slips, Trips,and Falls

Most slips, trips, and falls occur on steps, floors, and pavement outside of the building

Prevention: Hazards should be repaired or removed. Burned-out light bulbs should be replaced. Spills should be cleaned up immediately. Put up sign and block

customers from spills. Floors should be cleaned at least one time a day. Employees should remind guests of steps and raised dining areas and

help those guests who may need assistance. All aisles in serving and dining areas should be 4 feet wide

Use a ladder or step stool to reach racks and shelves higher than shoulder level. One person can hold the bottom of the ladder, and the other can climb up and pass or receive items. Never stand on the top 2 rungs of a straight ladder. Straight ladders should reach 3 feet above the spot where the ladder will rest.

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Lifting and Carrying Safely Store heavy loads on waist-level shelves and racks. Put lighter items on

the top shelves. Mark extra-heavy loads. Steps in safe lifting

Establish solid footing, stand close to the load with feet shoulder width apart, putting one foot slightly in front of the other

Align the body, stand straight, face load, bend at knees (not at waist), and lower the body using leg muscles to reach load.

Make the lift gripping with the whole hand, keeping wrists as straight as possible. Tighten stomach muscles and align back. Pull shoulders back and stick out chest. Lift with legs taking the weight. Do NOT twist while standing up.

Set down load with weight staying on the legs, setting down one corner first and moving hands out from underneath it.

In restaurant and foodservice operations, people with heavy objects always have the right of way. People with hot foods need to warn others as the come through.

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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Handling Knives Knives are a standard tool in the kitchen. Each type of

knife has a specific use.

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1. Keep knives sharpened.2. Never touch sharp edges of knife blades.3. Use a knife only for intended purpose.4. Place a damp cloth under cutting board to prevent slipping5. Stop cutting and place the knife down on a flat and secure surface if

an interruption occurs6. Never leave knives soaking under water.7. Never try to catch a falling knife; step out of its way8. Carry knives with the cutting edge angled slightly away from your

body.9. To pass a knife, place it down on a sanitized surface, and let the other

person pick it up by the handle.10. Store knives properly in racks, scabbards, or sheaths.

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. When performing CPR, the first step is to check for breathing, then to give mouth-to-mouth resuscitation, and then to perform chest compressions to restart the heart.

The Heimlich maneuver removes food or other obstacles from the airway of a choking person by placing hand above navel and thrusting.

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

First-aid is medical treatment given to an injured person either for light injuries or until more complete treatment can be provided by emergency service or other health care providers

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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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Other things to know Workers must be 18 to operate certain hazardous equipment,

such as a slicer. Never fill cups with hot beverages, such as coffee or tea, to

the rim. Closed-system deep-fryers allow the worker to never touch the

hot grease. Before placing food in the fryer basket, dry it off or brush

excess ice crystal off with a clean paper towel. Fill fryer baskets no more than half full. Plastic wrap and aluminum foil containers are potential cut

hazards. There should be one employee for every shift that is certified

in First-aid. First aid certification is good for 1 year.

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Exam Prep Questions 20

1) Which federal agency creates and enforces safety-related standards and regulations in the workplace?

A) HCSB) OSHAC) NOAAD) HAZCOM

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2) A safety inspection of an operation’s facility, equipment, employee practices, and management practices is called a(n)_____________ audit.a)General safetyb)Emergency planc)Material safety data sheetd)Accident investigation

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3) A choking person can be helped by the use ofa)CPRb)First Aidc)Defilberationd)The Heimlich manuever

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4) The best way to carry a knife in a kitchen is to hold the blade pointinga)Inward and above your headb)Upward and to your stomachc)Outward and close to your sided)Downward and close to your side

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5) A class B fire extinguisher should be used for which types of fires?a)Hot griddlesb)Electrical equipmentc)Paper, cloth, wood and plasticd)Grease, oil, or liquid stored under pressure

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6) Which class of fire extinguisher should an employee use to put out an electrical fire?a)Class Ab)Class Bc)Class Cd)Class A/B/C

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7) What is the most serious degree of burn?a)Firstb)Secondc)Thirdd)Fourth

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8) An event in which property damage or injury is narrowly avoided is a(n)a)Hazardb)Liabilityc)Accidentd)Near miss.

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9) What type of heat detector uses infrared and ultraviolet sensors that respond to the movement of flame or to its radiant energy?a)Flame detectorb)Ionization detectorc)Rate of rise detectord)Thermostat detector

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10) Heat detectors are activated by a significanta)Increase in oxygen.b)Decrease in oxygenc)Increase in temperatured)Decrease in temperature.

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CH 3 Notes

Education

Transcript of CH 3 Notes