foodservice safety training: preventing costly workplace injuries
DESCRIPTION
Foodservice Safety Training: Preventing Costly Workplace Injuries focuses on learning the common causes of injury, why you want to create a culture of safety, what you can an should do when an injury occurs in your restaurant and the legal ramifications if you don't have a safe work environment.TRANSCRIPT
WELCOME!
Foodservice Safety Training: Preventing Costly Workplace Injuries
9:00 a.m.– 11:30 a.m.
Laura Morrison, Director, Member Services & IT
Ohio Restaurant Association
Phone: (866) 331-6424 E-mail: [email protected]
Expert Speakers
Legal: Keith Pryatel, Kastner, Westman & Wilkins, LLP
Managed Care Organization: Ron Lucki, CareWorks
Safety: Jim Wirth & Brad Hunt, RiskControl360°
Workers Comp Safety & Hygiene: Mike Marr, BWC
Strategies to increase and support safe behaviors: Jim Wirth, RiskControl360°(filling in for Tom Cunningham & Ray Sinclair, National Institute for Occupational Safety & Health)
When a 1,000 things pile up, it’s easy to overlook the importance of health & safety issues – that’s dangerous!
The Health & Safety section of the ORA’s website helps you stay on top of concerns, offering solutions to today’s restaurant, food, and
alcohol safety issues.
www.ohiorestaurant.org/healthandsafety
Health and Safety
Restaurant Safety & Training Information Resources
Policies & Guides Videos & Multimedia
Restaurant Safety Consultants Food Safety Alcohol Safety
Restaurant/Food Service Safety Issues &
How It Impacts Your Bottom Line
Presented by Mike Marr, Safety Consultant
Ohio Bureau of Workers’ Compensation
Division of Safety & Hygiene
Top Three Injuries By Frequency 2006 - 2009
1432
492
314
699Open Wounds
Sprains
Burns
Misc
Top Three Injuries by CostYears 2006 - 2009
$879,178
$674,135
$191,563
$969,882Open Wounds
Sprains
Burns
Misc
BWC Safety Consulting Services
& Safety Resources
Benefits Of Using Services
o No additional cost to you
o Services designed to inform, educate and assist employers in loss-prevention activities
o Consultative in nature – no fines or penalties
o Helps identify your specific areas of need
o Customizes services to meet your needs
o Increases awareness about helpful resources
o Can reduce workers’ compensation claims
Safety consulting services
o Safety team evaluation and design
o Hazard assessments
o Safety program advice
o Safety management
o Written program reviews
o Training
Industrial hygiene services
o Air sampling
o Noise sampling
o Ventilation assistance
o Respiratory protection
o Confined space identification
o Program assistance
Ergonomic services
o Repetitive motion issues
o Material handling issues
o Proper design of computer workstations
Division of Safety & Hygiene
o Training courses
o Video library
o Library
o Publications
o Ohio Safety Congress & Expo
o Safety Councils
Division of Safety & Hygiene Grants
Division of Safety & Hygiene Grants
o Wellness Grants
o SafetyGRANT$
o DFSP grants
o Long-Term Care Loan Program
Welcome
BACK TO BASICS
Behavioral ConsiderationsHierarchy of Hazard Control
Cuts & Lacerations Burns & Scalds
Slips, Trips, and Falls
AGENDA:
But It’s Common Sense…Or Is It?
It helps to understand that…
• People don’t try to have an accident!• 98% are proud of what they do and where
they work.• Understand peer pressure…bullies are all
ages (see second bullet!)• People need and want to be trained.• They tell you they have experience but…• Consider ways to involve their families.
BUT…
Controlling the Hazard is Number 1!
Hierarchy of Controls
Elimination
Substitution
Engineering Controls
Administrative Controls
Personal Protective Equipment
Elimination:
Eliminating the hazard - physically removing it - is the most effective hazard control.
Substitution:
Substitution, the second most effective hazard control, involves replacing something that produces a hazard (similar to elimination) with something that does not produce a hazard.
Engineering Controls:
The third most effective means of controlling hazards is engineered controls. These do not eliminate hazards, but rather isolate people from hazards. Capital costs of engineered controls tend to be higher than less effective controls in the hierarchy, however they may reduce future costs.
Administrative Controls:
Administrative controls are changes to the way people work. Examples of administrative controls include procedure changes, employee training and installation of signs and warning labels. Administrative controls do not remove hazards, but limit or prevent people's exposure to the hazards.
Personal Protective Equipment (PPE): PPE includes Kevlar gloves, flame and heat resistant aprons/sleeves, safety glasses, no slip shoes and other safety footwear. PPE is the least effective means of controlling hazards because of the high potential for damage to render PPE ineffective.
Cuts & Lacerations
Food Slicers Knives
Box Cutters Broken Glass
Powered Food Slicers
Amputations and cuts from powered food slicers are a serious problem for the food processing industry. The United States Department of Labor considers these machines to be hazardous, therefore, only employees over the age of 18 are permitted to operate them. Many injuries can be avoided by staying alert and taking appropriate safety precautions.
Elimination: X
Substitution: X
Engineering: Utilization of guards
Administrative: Proper training and alertness on the job
PPE: Wear gloves made of Kevlar or other cut resistant material
Powered Food Slicers
Powered Food Slicers: Engineering Controls
Utilization of guards
•Train employees on equipment and guard functions. •Train employees on de-energizing for cleaning,servicing and lockout/tagout.
•Have a Plan of Action if guards malfunction or break.
• If the equipment is older, retrofit guards or replace.
Knives and Box Cutters: Administrative Controls
Knives & Box Cutters
Two of the tools most commonly used by food service workers are knives and box cutters. Box cutters usually have removable razor-sharp blades you can change when they get dull. Many models have 3 retractable blade lengths, allowing you to vary the length of the exposed blade depending on the thickness and density of the material to be cut.
Elimination: X
Substitution: X
Engineering: Safety Knives
Administrative: Proper training, alertness on the job
PPE: Wear gloves made of Kevlar or other cut resistant material
Knives & Box Cutters
Knives and Box Cutters: Engineering Controls
Utilize Box Cutters with guards
Knives and Box Cutters: Administrative Controls
Broken GlassSafe Handling and Cleanup of Broken Glass
Broken glass is a major hazard not only for the workers handling it but also for consumers if, for instance, tiny glass chips contaminate food. Broken glass that is not disposed of properly can cause cuts and deep wounds, some even requiring amputations or leading to blindness.
Elimination: X
Substitution: Plastic
Engineering: Heavier trash liners and/or separate receptacles specifically for glass
Administrative: Proper training, alertness on the job, create an exposure control plan/procedures
PPE: Wear gloves made of Kevlar or other cut resistant material when cleaning up broken glass. Protective foot wear
Broken Glass: Substitution Controls
Substitute plastic containers instead of glass
The absolute safest plastic numbers, for storing food are:
#2, HDPE, usually an opaque plastic used for milk jugs, detergent bottles, juice bottles, toiletries and the like
#4, LDPE, used for things like plastic bags, food storage, bread bags, some food wraps, squeezable bottles
#5, polypropylene, used for a wide variety of applications such as yogurt cups, medicine bottles, ketchup and syrup bottles and straws
Broken Glass: Engineering Controls
• Utilize heavier trash liners
• Use separate receptacles for glass
Supplier to the dairy and foodprocessing industries since 1947Toll Free 800-826-8302http://NelsonJameson.com
Enter your zip, select your material, find a facility, click and navigate. It's that easy! http://www.recyclerfinder.com/
Broken Glass: Administrative Controls
• Create an exposure control plan/procedures.
• Example of a plan / procedure: Clear the area of patrons and personnel (utilize
caution signs to aid communication) If in the center of the broken glass, get
assistance from an employee in the vicinity. Before cleaning the glass utilize proper PPE
(shoes, gloves, safety glasses, etc.) Use a soft bristled broom to sweep all of the
pieces into a dust pan or tray. Properly dispose of the broken glass. Report and document the incident.
Cuts and Lacerations:PPE Controls
Wear gloves made of Kevlar or other cut resistant material when handling knifes, other sharp equipment or cleaning up broken glass.
Safety Works is a joint venture of MSA and privately-held MCR Safety. The joint venture creates the first, full-line glove, garment and safety products company in the North American retail market.
Ansell is a manufacturer of hand and arm personal protective equipment.
Burns and Scalds: Grills, Burners, Fryers, Cooking Pots and Steam Potential Hazards: Any person working around heating equipment, like steamers, ovens and ranges, can potentially be burned. There are several ways that commercial kitchen employees can be burned.
Burns and Scalds
Elimination: X
Substitution: X
Engineering: X
Administrative: Proper training, house-keeping and alertness on the job
PPE: Hot mitts, heat resistant aprons, heat resistant sleeves, eye/face protection etc.
• Allow hot oil to drip completely off before removing the basket.
• Lower food and utensils into hot oil slowly.
• Dry food and utensils before putting them into hot oil.
• Do not drop food into a fryer.
Hot Oil: Administrative Controls
Steam: Administrative Controls
•Keep clear when opening dishwashers.
• Communicate to other employees to keep clear.
• Do NOT put head, hands or torso over or near boiling water or anything that is steaming.
• Do not leave handles protruding over counter or table edges.
• Do not touch anything hot (If unsure, ask or check before handling).
• Use the buddy system to lift heavy stock pots.
• Consider the use of infrared thermometers.
• Observe and adjust foot-traffic patterns.
Hot Objects (plates, pots, pans, etc.):Administrative Controls
Burns and Scalds:PPE Controls
• Use proper PPE: hot mitts, heat resistant aprons, heat resistant sleeves, eye/face protection etc.
Slips, trips, and falls and contact with objects
These are most common lost-workday injury event in the restaurant workplace. Most slips and falls are caused by water or grease on the floor. Therefore, these sources for potential accidents should be emphasized and preventative measures should be stressed. Falls on ice and snow outside in the parking lots (while going to the dumpster, etc.) are also quite common work-related injuries.
Slips, Trips and FallsElimination: Utilize proper storage to reduce clutter
Substitution: X
Engineering: Deploying slip resistant floor mats
Administrative: Proper training, house-keeping, communication and alertness on the job
PPE: Slip resistant shoes and other safety footwear
• Keep kitchens and store rooms organized
• Do not block aisle-ways
• Store materials and equipment properly on shelves (do not allow to overlap)
• Keep cords clear of water and other liquids.
• Keep cords clear of aisle ways and normal walking patterns.
• Winterize outside surfaces / entryways
Slips, Trips and Falls:Elimination Controls
• Utilize floor mats and runners to make floors less slippery, and reduce fatigue
• Upgrade to a more slip resistant flooring
• Use non-slip floor surface cleaners
Slips, Trips and Falls:Engineering Controls
• Apply appropriate caution signs to communicate when an area is slippery or wet
• Enforce a “spill clean up” policy
• “Spot mop” during rush times to reduce affected surfaces
• Change water in mop bucket often
Slips, Trips and Falls:Administrative Controls
• Do not improvise: Use ladders to reach high places - do not use trash cans, chairs, buckets, etc.
• Keep ladders conveniently located
• Train employees on proper use
Slips, Trips and Falls:Administrative Controls
National Ladder Institute www.laddersafety.org
Consider Other Ladder Styles
Look for these features:• Work platform• Deep, non-slip steps• Extended rail height• Wide stance• Lighter weight• Tool tray
Slips, Trips and Falls:PPE Controls
Use of slip-resistant shoes
Resources & Vendorswww.floormatcompany.com
www.restaurantsource.com
www.uline.com
www.compliancesigns.com
www.foodservicewarehouse.com
www.smartkitchen.com
www.safetydirectory.com
www.msa.com
www.ansellpro.com
Questions?
CareWorks -Managed Care Organization
Two TakeawaysInjury Reporting PacketInitial Treating Provider
Early Intervention
Injury Reporting PacketFirst Report of Injury
Initial Treating Provider
Injury Reporting PacketPersonalized Label for Packet Envelope
Injury Reporting Packet
First Report of Injury (FROI) Steps to Follow
Injury Reporting PacketPersonalized BWC First Report of Injury (FROI)
Form
Injury Reporting PacketPersonalized I.D. Cards
Injury Reporting PacketCareWorks Key Information Contact Card
Initial Treating Providers
Personalized Workplace Injury Posters
Quality Medical Case Management
Triage Early Intervention - Diagnostic Testing Prior Authorization Coordination of Care Communication
Injured Worker Provider Employer
MCO Role - Managing RX
MCO can take drug utilization one step further Medical Case Management requires Pharmaceutical
Review Review all meds Provide counseling to injured worker Discuss with provider
Checking for meds unrelated to claim Our database identified multiple docs and providers Drug Utilization Review - potential $$ savings
Pharmacy Report
Thank You
Remember Your Takeaways!
Developing a Culture of Safety: Strategies to Support Safe
BehaviorsThomas Cunningham, Ph.D.
National Institute for Occupational Safety and Health
Disclaimer: The findings and conclusions in this presentation have not been formally disseminated by the National Institute for Occupational Safety and Health and should not be construed to represent any agency determination or policy.
A Culture of Safety
The safety culture of an organization is the product of individual and group values, attitudes, perceptions, competencies, and patterns of behavior that determine the commitment to, and the style and proficiency of, an organization’s health and safety management (HSC, 1993).
Or, the way we do things around here.
John’s manager sees that John is chopping vegetables at an amazing speed…
Should the manager:A: Nod in approval; the food will be prepped on timeB: Say nothingC: Tell John “Be Careful”; we don’t want him to cut
himself and stop workingD: Ask John why he is working so fast; try to understand
why John feels like he needs to rush
What does a ‘good’ safety culture look like?
Attitude vs. behavior change
Behavior is easier to see, and easier to change
Change the behavior and attitude may follow
Where to start?
Attribution of the causes of injuries Chance vs. “person” causes vs. latent causes Look at the whole picture
Injury logs can help identify trends and problem areas. Exploring and documenting near-misses
Thorough walk-through Identify trip/slip/fall hazards Employee involvement for continuous improvement
What types of controls can be implemented? Ongoing monitoring and review to ensure controls are
effective.
How can we be preventive rather than reactive?
Hierarchy of Controls
Most Effective / Protective
Elimination
Substitution
Engineering Controls
Administrative Controls
Personal Protective Equipment
The ABC Model of Behavior
Restaurant Example
Coworker reminder to use protective glove
Employee safely cuts food
Employee receives appreciative comment from manager
Safety does not end with training
Must check for employee understanding
Have employees demonstrate safe behaviors
Practice with feedback as part of training
Integrate behavior-based safety coaching into the culture
Management commitment and employee involvement
Peer observation and feedback
Ongoing monitoring and review
Behavior Safe At-Risk
Load appropriate?
Back straight?
Use legs?
Hold load close to body?
Shoulders and hips aligned?
TOTAL
Critical Behavior Checklist: Lifting
Total Safe Behaviors / Total Safe + At-Risk Behaviors X 100 = % Safe
Consult managers and employees to get their impressions of the problem areas and ideas / areas for improvement.e.g. Have them help to develop checklists
When people contribute to a safety effort, their ownership and commitment to safety increases.Employees communicate about safety
Perception of management/owner’s total buy-in for safety practices and procedures increases employees’ participation.
Unsafe behavior is a symptom, not the diseaseUnhealthy safety culture is a system problem
Occupational Safety & Health Act
Keith L. Pryatel, Esq.KASTNER WESTMAN & WILKINS, LLC
78
Government Shutdown
Implications
79
Why It Matters…
80
81
82
83
84
85
86
87
“Serious” = $7,000 per violation“Substantial probability of causing death or serious
physical harm”
Failure to abate = $7,000 per day
Willful = $70,000 per violation, not less $5,000
Repeat = $70,000 per violation, not less $5,000
88
Statutory Penalties - Uninsurable!
Fatality & Willful$10,000 fine6 months imprisonment2nd conviction = 1 year imprisonment
De Minimis = $0
Instance by Instance Assessment
↑ size, history, good faith (written programs)
89
Statutory Penalties - Uninsurable!
90
What is new with OSHA…
Training, Training, Training
Common understanding between staffing agency and place where worker works
91
Temporary Worker Emphasis Program
Corporate wide, unannounced inspections
Lasts 3 years
92
“Severe Violator” Program
Changed OSHA criteria for classifying physical and health hazards
Adopted standardized labeling requirements
Standardized order of information on MSDS
6/1/16 compliance deadline
93
New Hazard Communication Rule
National Emphasis Program
119 workers killed in a Chinese poultry plant because exit doors blocked or locked.
94
Blocked Exits / Aisles
9,414 sites received letters based on 2011 illness/injury rates
Subject to unannounced inspections
Must have DART rate exceeding the established “industry standard”
Letter – receiving establishments are prioritized for inspections
95
Site-Specific Targeting Program
96
Where should training be documented within
restaurant establishments?
PPE SurveyInclude Workplace Violence
Hazard Communication
Fire Fighting
Evacuation
97
PPE UsageWrite up for misconductCuts are predominate injury
Driver Training
Workplace Violence
Lockout/Tagout?Even if sub-contracted
Injury Reporting
98
99
What if I am fined…
Call a lawyer, a “good” one – ME!
Abatement proofPictures, bills, investment
15 work days to request informal
Informal conference
Don’t take OSHA 1st offer of reduction
100
Bring helpful information
OSHA-300 logs for past years
Proof training
Proof disciplines
Is the citation correct?
Past inspections?
BWC Division of Safety & Hygiene
101
Q & AQuestions?
Thank you!