Restaurant SafetyRestaurant Safety

AgendaAgenda

• Safety Triangle

• Statistics

• Four leading categories of injuries– Plus one

• Regular inspections of facility

• Training

• Restaurant checklist

Safety TriangleSafety Triangle

Remove or Isolatethe Exposures

Improve Work Practices

Use PPE & Equipment

StatisticsStatistics

• Restaurants experience 7.7 nonfatal on the job injuries a year (per 100 full time injuries)

BLS statistics

Leading 4 Categories of injuriesLeading 4 Categories of injuries

– Slips & falls– Strains & sprains– Cuts & Lacerations– Burns Workplace Violence

BLS statistics

Slips & FallsSlips & Falls

• Exposures– Wet areas– Congested areas– Uneven surfaces– Grease build up– Mopping floors– Floor clutter

Slips & FallsSlips & Falls

• Control Measures– Non slip shoes– Wear appropriate shoes & clothing

Slips & FallsSlips & Falls

• Control Measures– Evaluate floor surfaces– Keep drain covers in place– Non slip mats in wet areas

Slips & FallsSlips & Falls

• Control Measures– Wipe up spills immediately

• Caution/Wet Floor signs• Dry mop

– Pick up food and other items as soon as possible– Use caution tape to alert employees & customers of elevation changes

Strains & SprainsStrains & Sprains

• Exposures– Awkward postures & positions– Reaching, clearing tables– Emptying garbage – Mopping floors– Lifting

Strains & SprainsStrains & Sprains

• Control Measures– When lifting trays

The proper way Improper way

Strains & SprainsStrains & Sprains

• Control Measures– Avoid reaching across tables while serving

customers or clearing the tables.– Ask the customer to assist you in passing

the plates

Strains & SprainsStrains & Sprains

• Control Measures– Use the buddy system when

moving tables– Try to keep the heaviest items

between the shoulders and

knees

Strains & SprainsStrains & Sprains

• Control Measures– Use anti-fatigue mats on

hard surfaces to help

reduce the risk of fatigue.– Use mats in wet areas to

soak up some of the liquids

Strains & SprainsStrains & Sprains

• Control Measures– Provide carts for bussing

tables and moving dishes

around– Use ergonomically designed

tools that allow the wrist to

stay in the neutral position

BurnsBurns

• Exposures– Hot beverages– Hot plates– Hot surfaces-grill, steam pots– Deep fat fryers

BurnsBurns

• Control Measures– Wait until the coffee is

done brewing before

removing the pot

– Use hot pads

BurnsBurns

• Control Measures– Do not reach above ovens,

steamers or fryers– Do not open cookers &

steam ovens while under

pressure

Cuts & LacerationsCuts & Lacerations

• Exposures– Knives left on counters– Meat slicers– Using utensils & equipment improperly– Broken dishes, glasses

Cuts & LacerationsCuts & Lacerations

• Control Measures– Keep knives in holders when not in use– Keep knives sharp

Cuts & LacerationsCuts & Lacerations

• Control Measures– Instruct employees how to use knives

correctly

Cuts & LacerationsCuts & Lacerations

• Control Measures– Do not place knives

in the sink

– Wear cut-resistant gloves

Cuts & LacerationsCuts & Lacerations

• Control Measures– Instruct employees on proper cleaning

procedures for the meat slicer• Zero out the blade

Cuts & LacerationsCuts & Lacerations

• Control Measures– Instruct employees on

proper clean up of

broken dishes/glass

Workplace ViolenceWorkplace Violence

• Exposures– Robberies-at opening/closing– Handling Cash– Deliveries

Workplace ViolenceWorkplace Violence

• Control Measures– Robberies-at

opening/closing– Handling Cash

Workplace ViolenceWorkplace Violence

• Control Measures– Deliveries

Workplace ViolenceWorkplace Violence

• Control Measures– Security Systems

– Work with local Police– Security Procedures

RESTAURANT CHECKLISTRESTAURANT CHECKLIST Good

Y-N-N/A HAZARD EXPOSURE

COMMENT RECOMMENDATIONS

BUISNESS HOURS OUTSIDE Side walk Parking lot surface/bumpers

Security & lighting Outside seating? ENTRANCES/EXITS In/out signs doors Exits marked/unobstructed Rain mats/mopping FLOORS Wet Areas? Non-slip mats Food areas clean/clear Drains covered Wet Floor Signs STORAGE Shelves good/storage Heavy items shoulder-knee Aisles clear KITCHEN AES system/hood Hood cleaning Co-date Electrical Outlets-GFCI Mesh/Kevlar gloves Knife racks Machines anchored Cylinders secured Wires, Hoses out of aisles MEDICAL First Aid kits-stocked First aid log

FIRE EXTINGUISHERS Inspected by, date

CATERING/DELIVERY How far? Personal/CO car?

ALCOHOL SERVED ENTERTAINMENT DJ, Karaoke, Band

SummarySummary

• Safety Triangle∆ Remove or Isolate Exposures∆ Improve work Practices∆ Use PPE

• 4 leading categories of restaurant injuries– Slips & falls– Strains & sprains– Cuts & Lacerations– BurnsWorkplace Violence

• Inspect your facilities, train employees

Summit web siteSummit web site

• www.summitholdings.com– Employer Resources

• Safety – Posters, Media Library, Safety Talks

• Safety Training– Webinars, OSHA 10-Hour Classes

– Business Center• Policies, Claims Search

– Forms• Claims Forms

– Health questionnaire, OSHA Recordkeeping• Safety Forms

– Accident Investigation Report, PPE Agreement