prostart chapter 3 | year 1.  guests have a legal right to expect safe food served in a safe...

Download ProStart Chapter 3 | Year 1.  Guests have a legal right to expect safe food served in a safe environment on safe premises.  Employees also have a legal

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  • Slide 1
  • ProStart Chapter 3 | Year 1
  • Slide 2
  • 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.
  • Slide 3
  • Occupational Safety and Health Administration OSHA creates and enforces safety-related standards and regulations in the workplace 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.
  • Slide 4
  • Material Safety Data Sheet They describe the hazards of chemicals in a restaurant or foodservice operation They contain Safe use and handling PPE (Protective Personal Equipment) Physical, health, fire, and reactivity hazards Hazardous ingredients Precautions First-aid Prep date of MSDS
  • Slide 5
  • 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 carriers 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.
  • Slide 6
  • Cooks and other kitchen employees can wear long sleeves to protect their arms and an apron or chefs 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.
  • Slide 7
  • 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 safety 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.
  • Slide 8
  • The purpose of an emergency plan is to protect workers, guests, and property in the case of an emergency or disaster. 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 arent already available, post emergency phone numbers in public places.
  • Slide 9
  • Equipment should be cleaned every 6 months. Some health departments require professional cleaners to come in Classes of Fires Class A: Ordinary Combustibles Wood, paper, cloth, cardboard Class B: Flammable Liquids Grease, oil, shortening, pressurized cans Class C: Electrical Equipment Cords, circuits, motors, switches, wiring
  • Slide 10
  • P: Pull the Pin A: Aim at the base of the fire S: Squeeze the trigger S: Sweep from side to side
  • Slide 11
  • 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.
  • Slide 12
  • A burn is a type of injury. In the restaurant and foodservice industry, most burns are caused by heat.
  • Slide 13
  • Most slips, trips, and falls can be prevented: Hazards should be repaired or removed. Burned-out light bulbs 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. Check for places where guests/employees might run into equipment, furniture, or each other Never horseplay
  • Slide 14
  • 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. Steps for safe lifting: Establish solid footing Align the body and stand straight Make the lift Set load down and bend at the knees
  • Slide 15
  • Keep knives sharpened Never touch the edges of the blades Use only for its intended use Place a damp cloth under a cutting board to secure When you stop cutting, place knife down on a flat and secure surface Never soak in water Never catch a falling knife Carry with blade down and in To pass knife, set down and let others pick up Store knives properly
  • Slide 16
  • Most common foodservice injuries that require first aid are: Minor burns Chemical burns Cuts and scrapes Sprains and strains Muscle cramps CPR Cardiopulmonary Resuscitation Restores breathing to an injured person that shows no signs of breathing or a pulse
  • Slide 17
  • The Heimlich maneuver removes objects from the airway Only use when someone is choking and unable to cough DO NOT use the Heimlich maneuver or CPR unless you have been trained
  • Slide 18
  • 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 operations security policies and procedures and actively practice the security measures.


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