prostart year one chapter three
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ProStart Year One Chapter Three. Preventing Accidents and Injuries. Safety and the Law. It is the responsibility of the restaurant and all of its employees to provide safe food and shelter for its guest It is also the right of everyone employee to expect to work on a safe premises - PowerPoint PPT PresentationTRANSCRIPT
Safety and the Law It is the responsibility of the restaurant and
all of its employees to provide safe food and shelter for its guest
It is also the right of everyone employee to expect to work on a safe premises
Premise: the space and property that makes up the entire restaurant from the parking lot to the restrooms
Safety and the Law Restaurants that fail to provide a safe
environment can be sued Liability: The legal responsibility that one
person or a business has to others It is your responsibility as an employee to
be aware of the law and your liability to your guest
Workers’ Compensation State run agency that helps employees who
are injured or become ill while working Payments for lost work time and medical
treatment Employers pay a fee for every employee to
receive this benefit
OSHA – Occupational Safety and Health Administration
Federal Agency that creates and enforces safety related standards in the workplace.
Employers are required by law to inform employees of the job safety and health protection provided.
MSDS Material Safety Data Sheets Describe hazards of chemicals Each product has its own MSDS Also tell how to identify, reactivity to water or
other chemicals and other special precautions If hazardous chemicals are used in the
restaurant, the employer must have an MSDS Notebook on hand
Types of Chemical Hazards Physical Hazards: Flammable, explosive,
reactive to water or air, or stored under pressure Most commonly burns Health Hazards: Cause long or short term injury Toxic Chemicals: poisonous Carcinogenic Chemicals: cause cancer Corrosive Chemicals: cause material to be
eaten away
Preventing Fires and Burns 1/3 of all restaurant fires occur because of
faulty wiring or the improper use of equipment
Grease fires occur due to lack of cleaning equipment and ventilation areas
Arson: Deliberate and malicious burning of property
Fire Detection Devices Smoke Detectors: Require a flow of air.
Should be located in “dead areas” such as end of hallways. Never in food prep areas…why?
Heat Detectors: Detect fires thru rapid changes in air temperatures. Best in open prep areas
Evacuation Mark each route with… signs and lights Provide emergency… lighting All exit doors should open… outward Exit steps and ramps should be kept… clear and repaired
Preventing Burns Protective clothing and equipment Traffic patterns Check equipment, repair Pot handle location on the stove Hot fat Lifting Lids
Preventing Burns Use proper pads for handling hot pans,
never use a hand towel…why? Communicate with others when carrying
hot pans…what should you say? When using fryers avoid overloading fryers,
placing excessively wet foods in hot grease Stove fires.. Using baking soda or salt…
never use water or flour on a fire
Lifting and Carrying Safely Wear good shoes Wear good clothes Check the weight of the load Look for hand holds Check the balance of the load Ask for help is necessary Use hand trucks Use proper lifting techniques
Preventing Cuts The Best Rule: Always focus on your task! Know the proper way to walk with a knife, down by
your side. Let others know you are walking with a knife
Remove the whole lid when opening a can Do not store glass or bottles above ice machine If glass breaks around ice bins all ice must be
tossed out and bins cleaned Use plastic or metal scoops for ice
Preventing Cuts Use knives safely…know the “basics” Sharpen knives properly, wet stones and steels, away
from food prep Hand wash knives, never in a machine or dropped
into a sink Unplug electrical cutting equipment before cleaning… All employees must be properly trained on all
electrical cutting equipment and be of proper age to operate
First Aid Accidents can be prevented CPR – restores breathing and heartbeat Heimlich maneuver (abdominal thrust)
removes food from airway- choking Get proper training Good Samaritan Act
Safety AuditInspection of facilities, equipment, practices
and management.
In the form of a checklist.