workplace safety. safety and the law liability – the legal responsibility that one person has to...
TRANSCRIPT
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Workplace Safety
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Safety and the Law
Liability – the legal responsibility that one person has to another
Reasonable care – is a legal term that means that an ordinary person would think that the operation takes thoughtful, careful precautions
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Government Regulations
Occupational Safety and Health Administration (OSHA) – is the federal agency that creates and enforces safety-related standards and regulations in the workplace.
A restaurant or foodservice operation is required to report OSHA any accident resulting in death or the hospitalization of three or more employees within 8 hours of the occurrence
OSHA Form No. 300 – a yearlong log of occupational injuries and illnesses
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Government Regulations
Hazard Communication Standard (HCS) – requires that all employers notify their employees about chemical hazards present on the job and train employees to use these materials safely
Chemical health hazards – include chemicals that are toxic (poisonous), carcinogenic (cause cancer), irritating or corrosive (cause a material to be eaten away or dissolve)
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Government Regulations
Material Safety Data Sheet (MSDS) – OSHA requires that chemical manufacturers and suppliers provide documentation regarding safe use and handling, physical health, fire and reactivity hazards, precautions and personal protective equipment requirements.
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General Safety Audit
Purpose is to judge the level of safety in the food service operation. A manager may choose to conduct the audit
The audit includes:1. Facilities2. Equipment – as well as refrigerators, tools,
vehicles, fire extinguishers and alarms3. Employee practices 4. Management practices
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Personal Protective Equipment (PPE)
Employee clothing or other items that can get caught in equipment are prohibited
1. loose or baggy shirts2. jewelry, especially necklaces and earrings3. scarves or neckties
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Personal Protective Equipment (PPE
Proper shoes worn for safety purposes to protect the feet include the following features:
1. Skid-resistant soles2. Low, sturdy heels3. Either no laces or laces that tie
tightly4. Water, heat and grease resistance5. Closed toed6. Nonporous materials to prevent hot
liquids or caustic chemicals from soaking through
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Emergency Plans
Purpose is to protect workers, guests and property in the case of an emergency or disaster. Must be planned and rehearsed before an emergency occurs
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Accident Investigation
Accident – is an unplanned, undesirable event that can cause property damage injuries or fatalities
Near miss – is an event in which property damage or injury is narrowly avoided.
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Fire Hazards
A professional contractor should professionally clean exhaust hoods and ducts every six months
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Classes of Fires and Fire Extinguishers
Class A – involve wood, paper, cloth or cardboard Use a type A or A/B/C extinguisher Class B – involves flammable liquids and grease Use a type B/C extinguisher Class C – involve live electrical equipment and
typically occur in motors, switches, cords, circuits and wiring
Use type B/C or A/B/C extinguisher
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Types of Portable Extinguisher Materials
Water-based extinguishers – use them on class A fires only
Aqueous film-forming foam extinguishers – use on class A or A/B fires
Carbon dioxide extinguisher – use on class B or C fires
Dry chemical extinguishers – only B/C types should be used in deep-fat fires
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Closed-System Frying
These systems can automatically clean out deep fryers when the computer senses that they have become too dirty.
Employee do not actually have to touch the hot oil, because the system filters the oil inside the body of the fryer
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PASS System
A simple way to remember how to use a fire extinguisher is the PASS system
1. P – pull the pin2. A – aim at the base of the fire3. S – squeeze the trigger4. S – sweep from side to side –
stand about 6-8 feet away from the fire when spraying
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Common Fire Detection Devices
Ionization detectors – uses a small electric current to detect combustion particles from smoke, heat or flames
Thermostats – this contains a metal strip or disk that closes against an electric contact and starts the alarm when a preset temperature is reached
Flame detectors – this uses infrared and ultraviolet sensors that respond to the movement of flame or to its radiant energy
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Degrees of Burns
First-degree – this is the least serious degree of burn where the skin turns red and may become swollen. Treat with cool running water or ice
Second-degree – burns are more serious and painful, blisters may form and may experience intense pain. Cool with running water and seek medical attention.
Third-degree – this the most serious burn, but is painless because the nerves may be damaged. Skin may turn white and become soft or may turn black and hard. Seek medical attention
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Hot Beverages
Always fill cups with hot beverages, such as coffee or tea, should not be filled to the rim
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Prevention Slips, Trips and Falls
Most occur on three types of surfaces: steps, floors and pavement outside of buildings
All aisles in serving and dining areas should be at least 4 feet wide
To prevent grease build-up clean floors thoroughly at least once a day
Clean up spills immediately. When carrying hot food,
foodhandlers should warn others that they are coming through
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Prevention Slips, Trips and Falls
Do not stand on the top two rungs of a ladderStore heavy loads on waist-level shelves and
racksBend at the knee – not at the waist – and
lower the body with the leg muscles to reach the load
Keep stomach muscles firm and tuck in the lower back. The load should be carried by the legs, not the back
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Preventing Cuts
Cuts tend to happen most often to kitchen employees
Some sharp hazards include can lids, cutting strips and aluminum foil and plastic wrap, box openers, knives, broken glass, choppers, blenders and slicers
Sharp knives are safer than dull knives, because they require less pressure
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Preventing Cuts
When glass is broken any nearby food should be thrown out
The proper way to pass a knife to another person is to place the knife on a sanitized surface and let the person pick the knife up by the handle
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Heimlich Maneuver
Removes food or other obstacles from the airway of a choking person
Steps for performing the Heimlich Maneuver1. Place thumb side of fist against the middle
of the abdomen just below the navel. Grasp the fist with your other hand.
2. Give quick , upward thrusts
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Cardiopulmonary Resuscitation (CPR)
Restores breathing and heartbeat an injured person who show no signs of breathing or pulse
Steps:1. Check for breathing2. Give mouth-to mouth
resuscitation3. Perform chest compression
to restart heartbeat
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External Threat
Arson – the deliberate and malicious burning of property
Allow for quick escapes, doors should open from the inside without keys
Back doors should be alarmed and locked at all times to prevent the occurrence of pilferage and to reduce the risk of robbery
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