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01, Restaurant, Food Service Safety, Bureau of Workers Compensation PA

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2021-9-12 published at Product Training/ Manuals category

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1.PPT-070-01 1 Restaurant/Food Service Safety Bureau of Workers’ Compensation PA Training for Health & Safety (PATHS)
2.PPT-070-01 2 Topics Safety with Sharp Objects Preventing Burns and Fires Preventing Slips, Trips and Falls Safe Lifting/Material Handling Safety with Chemicals
3.PPT-070-01 3 Safety with Sharps
4.PPT-070-01 4 Safety with Knives Knives are very useful tools when you’re working in food service, but they can also be very dangerous if not handled and cared for properly. Remember, knives are one of the most dangerous things around an establishment and should be handled with great caution.
5.PPT-070-01 5 Knife Safety Tips Use good, sturdy knives that are well balanced and do not easily bend. Use a cutting board – do not use kitchen counters, metal, glass, or steel surfaces when chopping, slicing, or mincing. Place a damp cloth under the cutting board to prevent it from slipping.
6.PPT-070-01 6 Knife Safety Tips Use the proper cutting board – plastic boards are dishwasher safe and more sanitary than wooden boards, but they can dull knives quickly. Wooden boards are ideal but need thorough cleansing to remain sanitary. Protect your fingers by curling them under and positioning them on top of the item to be cut.
7.PPT-070-01 7 Knife Safety Keep knives sharpened. Always store knives in a knife holder or on a magnetic wall strip. Store knives from largest to smallest with blades facing the same direction. Use Kevlar gloves for added protection. Never attempt to catch a falling knife! Never cut anything held in your hand. Never cut toward yourself.
8.PPT-070-01 8 Knife Safety Use knives for their intended purpose only. Keep knives clean. Select the correct knife for the job. Carry knives down and by your side with the blade to the back. Let people know you’re walking with a knife by saying something like “knife walking.” Put knives down safely.
9.PPT-070-01 9 Safety with Sharps Keep scissors sharpened. Use proper scissors for the job being done. Do not try and catch falling scissors. Carry scissors with the blades closed. Hand scissors to someone with the handle facing them.
10.PPT-070-01 10 Sharps Safety When using a box cutter, cut away from yourself. Keep box cutters closed when not in use. Put broken glass in a safe container & mark it. Do not pick up broken glass with your bare hands. Always turn a slicer off and dial the blade to “0” before moving product or cleaning. Always wear the correct PPE when cleaning a slicer. When using a potato peeler, peel away from yourself.
11.PPT-070-01 11 Cuts If you cut yourself, wash the wound thoroughly under cold water. If the wound is shallow and the bleeding stops, dry the skin around it with a paper towel/clean cloth. If available, put an “infection prevention” cream/spray on the wound. Cover the wound with a sterile bandage to keep the wound shielded and clean.
12.PPT-070-01 12 Cuts To stop bleeding if the wound is deep: → Apply pressure → Raise the wound site above the heart → Seek medical attention a.s.a.p.
13.PPT-070-01 13 Report on the Job Injuries Report any on the job injuries to your Supervisor as soon as possible, and make sure an injury report is completed a.s.a.p.
14.Preventing Burns & Fires PPT-070-01 14
15.Degrees of Burns PPT-070-01 15 First Degree – minor and heal quickly. Symptoms = reddened skin, tender, sore Second Degree – serious and require immediate first aid & professional medical treatment. Symptoms = blistered skin, very painful Third Degree – severe and require immediate professional medical treatment. Symptoms = white, brown, or charred tissue, often surrounded by blistered areas; little or no pain at first
16.Degrees of Burns PPT-070-01 16
17.First Aid for Burns/Scalds PPT-070-01 17 First & Second Degree = Cool the burned area with cool, running water for 10 minutes. Third Degree = Get medical attention immediately! Cool only with wet, sterile dressings. After the burned area has been cooled, cover with a clean, dry dressing. Do NOT put butter or any other grease including medicated ointments on a burn!
18.First Aid for Burns/Scalds PPT-070-01 18 Do NOT break blisters! If clothing has been burned, remove that part which isn’t stuck to victim. If possible, remove jewelry from around burned area before swelling begins. Treat for shock by keeping the victim’s body temperature normal; cover unburned areas with a dry blanket.
19.Deep Fat Fryer Safety PPT-070-01 19 Never put water or other liquid into hot cooking oil – it turns to steam instantly and can violently explode hot oil in all directions. Be careful when adding food to a deep fat fryer: if the fat is too hot or there are pockets of liquid in the prepared food the hot fat/oil will spray up. Turn the Fryer off when leaving for the day.
20.Burn Prevention Tips PPT-070-01 20 Remember that steam will rise from a pot of boiling water when the lid is removed. Use a pot holder and lift lids so that the end farthest away from you comes up first. Leave a cloth or oven mitts on a hot lid lying on a counter top to alert others the lid is hot. Turn pot handles in so that they can’t be bumped or the pots knocked over.
21.Burn Prevention Tips PPT-070-01 21 Don’t leave spoons or other utensils in pots while cooking. Don’t leave pots on stove unattended while cooking. Turn off burners and ovens when they are not in use. Keep plenty of dry pot holders and oven mitts near your cooking area.
22.Burn Prevention Tips PPT-070-01 22 When cooking wear clothing with tight fitting sleeves or roll your sleeves up. When using a microwave, use only containers designed for safe use. Before carefully removing covers on food cooked in a microwave, ensure the food has cooled down. Keep things that burn such as dishtowels, paper, etc. at least 3 feet from the range top.
23.Burn Prevention Tips PPT-070-01 23 Keep grease from building up on range tops, hoods, and appliances. Keep hot pans, beverages, and trays away from the edge of a counter. Use pot holders or oven mitts when moving/carrying hot pans, trays, etc. Use caution when moving about within the kitchen due to hot grills, range tops, ovens.
24.Kitchen Fires PPT-070-01 24 Most kitchen fires start due to the heating of fat or oil. Unattended cooking can also result in a kitchen fire. When oil/fat gets hot it smokes a little at first, but if it gets hotter it bursts into flame.
25.Kitchen Fires PPT-070-01 25 To extinguish a fat/oil fire cover it with a damp cloth, pot lid, or use a fire extinguisher. Make sure you turn off the gas or power. NEVER USE WATER on a fat/oil/grease fire! Do NOT attempt to carry or move a pan that’s on fire. Keep the appropriate lid close by while cooking so you can cover a pan that’s on fire.
26.Fire Extinguisher Use PPT-070-01 26 Fire extinguishers are marked to indicate the class of fire they can be used on. Access to fire extinguishers should not be blocked/obstructed. After a fire extinguisher is used it must be recharged, not put back in place. Most fire extinguishers will make a mess!
27.Fire Extinguisher Classifications PPT-070-01 27
28.Class of Fires PPT-070-01 28 Class A = Ordinary Combustibles (e.g. Wood, Paper, Rubber) Class B = Flammable Liquids/Gases (e.g. Gasoline, Methane) Class C = Energized Electrical (e.g. Electrical appliance plugged in)
29.Class D Fires PPT-070-01 29 Class D Fires = Combustible metals (e.g. titanium, aluminum) Extinguishers for these classes of fire: Often specific for type of metal in question No picture designator No rating; also not given multi-purpose rating
30.Class K Fires PPT-070-01 30 Class “K” fires occur in cooking grease made from animal fat. These fires usually burn very hot and can be dangerous to extinguish. There are special fire extinguishers that are used for these types of fires and are usually in kitchen areas of restaurants/cafeterias.
31.Class K Fire Extinguisher PPT-070-01 31 Looks like a 2 ½ gallon pressurized water extinguisher – don’t get them mixed up! Use the labels/markings on all extinguishers to ensure you have the correct one!
32.Use a Fire Extinguisher = P.A.S.S. PPT-070-01 32 P = Pull the pin on the fire extinguisher handle. A = Aim the nozzle/horn of the extinguisher at the base/bottom of the fire. S = Squeeze the fire extinguisher handles together to make the extinguisher work. S = Sweep the extinguisher from side to side as if you were using a broom.
33.Used Extinguisher PPT-070-01 33 Never put a fire extinguisher that’s been used back in place (even if it still feels heavy). Even a short burst can cause the extinguisher to leak pressure after use. Putting a used extinguisher back in place can mean it won’t work in the future. Have used extinguishers checked and recharged by a reputable dealer.
34.Think Safety! PPT-070-01 34 Burns can be VERY painful and kitchen fires can be devastating. The “bottom line” in preventing burns and kitchen fires is to use common sense and safe practices. Never take anything for granted when working in a kitchen – treat pots, pans, and cooking surfaces as being hot unless YOU know for sure they are not.
35.Preventing Slips, Trips & Falls PPT-070-01 35
36.Two Types of Falls PPT-070-01 36 On same level: high frequency, low severity From elevations: low frequency, high severity
37.Causes PPT-070-01 37 Wet, slippery, oily floors/stairs. Loose irregular surfaces such as rocks. Insufficient light. Uneven walkways or sidewalks.
38.Causes PPT-070-01 38 Shoes with slick soles or raised heels. Moving too fast. Carrying items (impair balance, obstruct vision). Objects on the floor (e.g. paperclips, food).
39.Causes PPT-070-01 39 Poor housekeeping. Loose handrails. Uncovered/unguarded pits/floor openings. Improper ladder usage.
40.Causes PPT-070-01 40 Shifting floor tiles. Not watching while walking/moving. Spilled liquids. Cords across walkways.
41.What to Do? PPT-070-01 41 Prevent! Prevent! Prevent! Prevent!
42.Prevention - What to Do PPT-070-01 42 Four Steps: (1) Find the problem/hazard (2) Check it out (3) Fix it (4) Look at it again
43.Step 1 – Find the Problem PPT-070-01 43 Is the area wet, slippery, or cluttered? Are employees moving too quickly? Is the area poorly lit? Are stairs steep or in poor condition? Step up due to raised floor
44.Any Problems Here? PPT-070-01 44 Exit/Walkway Cluttered; More Lighting Needed
45.Step 1 (Continued) PPT-070-01 45 Are handrails present? Are there unguarded edges/openings? Does layout make a slip, trip, fall situation? Are there cords across the walkway?
46.What about This? PPT-070-01 46 Walkway cluttered; Cords across
47.Step 2 – Check it Out PPT-070-01 47 Is the problem area near moving machinery or is the area high traffic? Is the area properly lit? Are employees wearing proper footwear?
48.Which is Safer for Work? PPT-070-01 48 These shoes are much safer!
49.Step 2 (Continued) PPT-070-01 49 Are “wet floor” signs in place? Are floors being mopped ½ at a time? Is walking surface more slippery due to its construction? Is area outside and subject to weather?
50.Step 3 – Fix It PPT-070-01 50 If possible, eliminate or control the hazard immediately (e.g. having spills wiped up). If not possible, take steps to alert people and then determine what can be done to eliminate or control the hazard.
51.If can’t Fix Quickly, Alert People to the Hazard PPT-070-01 51
52.Step 4 – Look at it Again PPT-070-01 52 Ensure the hazard/problem was repaired, eliminated, or controlled. Does the area have to be checked periodically to ensure the hazard/problem does not return? Determine if any training is required for affected employees. Should appropriate signage be posted?
53.Prevention Measures PPT-070-01 53 Install non-slip tape or “grip cleats” on stairs. Have one hand free and use handrails when walking up or down stairs. Store objects on shelves or in cabinets, not in aisles/walkways. Don’t run while working. Ensure aisles/walkways are kept clear and unobstructed.
54.Stair Safety PPT-070-01 54 Non-slip treads on stair edges Reflective edging on last step
55.Prevention PPT-070-01 55 Wear proper footwear and don’t run or move quickly while walking. Have leaks/spills cleaned up quickly. Place “caution tape” on uneven/drop off areas. Develop and put into place a ladder safety and inspection program.
56.Wearing Proper Footwear PPT-070-01 56 Wear shoes with slip-resistant soles or traction devices when walking or working on surfaces that are wet, greasy, icy, or otherwise slick. No footwear has anti-slip properties for every condition – select the proper type of footwear for the work conditions and the type of flooring or walking/working surface. Slip-resistant traction devices for snow and ice that fit over the soles
57.Prevention PPT-070-01 57 Have “wet floor” signs posted where necessary. Thoroughly investigate all slips, trips, and falls. Apply “non-skid” coating or place “non-skid strips” in areas where floors are likely to be slippery or wet. Report hazardous situations as soon as possible.
58.Prevention PPT-070-01 58 Pick up objects that have fallen on the floor (e.g. food, paper clips, etc.). Have carpets, rugs, and mats secured to the floor, and tape down raised ends. Always close file cabinet drawers. Do not place delivery carts in the middle of an aisle or walkway.
59.Falling “Properly” PPT-070-01 59 IF YOU DO FALL, YOU CAN REDUCE THE CHANCE OF SERIOUS INJURY IF YOU: ROLL WITH THE FALL; DON’T REACH OUT. LET YOUR BODY CRUMPLE AND ROLL. BEND YOUR ELBOWS AND KNEES AND USE YOUR LEGS AND ARMS TO ABSORB THE FALL. GET MEDICAL ATTENTION AFTER A FALL TO TREAT ANYTHING TORN, SPRAINED, OR BROKEN.
60.What may have Happened? PPT-070-01 60 Running down stairs? Not using handrail? Shoelaces untied? Object on stairs above?
61.Safe Lifting/Material Handling PPT-070-01 61
62.PPT-070-01 62 Material Handling Tips Check the object before you attempt to lift it. ▪ Test every load before lifting = pushing object lightly with hands or feet to see how easily it moves (good indication as to how heavy it is). ▪ Remember, a small size does not always mean a light load! Make sure the load you are lifting is packed correctly. ▪ Employees packing boxes should make sure weight is balanced and packed so it won’t move around. ▪ Loose pieces inside a box can cause accidents if the box becomes unbalanced.
63.Tips PPT-070-01 63 Make sure the load is easy to reach. ▪ Don’t arch your back when lifting a load over your head. ▪ Use a ladder instead of lifting something over your head. Here’s the best way to pick up an object: ▪ Use slow and smooth movements (hurried, jerky movements can strain the muscles in your back). ▪ Keep your body facing the object while you lift it (twisting while lifting can injure your back).
64.PPT-070-01 64 Test the Load! Always test the load before lifting to ensure it’s not too heavy for you to lift and carry by yourself! If you determine the load is too heavy get assistance (either by using people or an appropriate mechanical aid).
65.Planning Ahead PPT-070-01 65 Before moving a load plan both the load and the route (allows you to evaluate hazards, limitations, route safety, and final placement). Evaluate the weight and shape of the load and also what material is made of. Some items to check: → Is Personal Protective Equipment (PPE) or other safety gear necessary? → Size/shape/weight within your limits? → Can you get a firm hand hold? → Will you be able to see over the load? → Will you need assistance (people, cart)?
66.Back Injury Prevention: Plan your Lift PPT-070-01 66 Think about the weight, size, and shape of the object and the distance you will be moving it. Is the object bulky? Will you need help? Do you see any hazards that can be eliminated? Think about the route you’ll be taking: any stairs, doors, obstacles? If the object is heavy or awkward use a hand cart.
67.Planning Ahead – the Route PPT-070-01 67 Check the route you will take and place where you will put the load down. Injuries and property damage can occur when unexpected problems happen during the move. Considerations for the route: - Are there steps, tripping hazards, closed doors, tight doorways or passageways? - Are there blind corners or wet/slippery floors? - What is the traffic situation (people, tables, carts, etc.)?
68.Planning Ahead-the Drop Off Point PPT-070-01 68 Some considerations: ▪ Where will you place the load? ▪ Is there room for the load? ▪ Is the site strong enough to hold the load? ▪ Will the load block traffic or create a hazard when placed? ▪ Will the load have to be placed elsewhere or will it be in the right location after you set it down?
69.Lowering the Object PPT-070-01 69 When lowering an object remember to bend at the knees not at the waist and avoid twisting motions while putting the load down. ( If you must turn while lowering an object adjust your feet rather than twisting your back. Not the correct way to lower a box!
70.Lifting Properly – Step One PPT-070-01 70 ● Stand close to the load with your feet spread about shoulder width apart. ● One foot slightly in front of the other for balance.
71.Lifting Properly – Step Two PPT-070-01 71 ● Squat down bending at the knees (not your waist). ● Tuck your chin while keeping your back as vertical as possible.
72.Lifting Properly – Step Three PPT-070-01 72 Get a firm grasp of the object before beginning the lift.
73.Lifting Properly –Step Four PPT-070-01 73 Begin slowly lifting with your LEGS by straightening them. Never twist your body during this step!
74.Lifting Properly – Step Five PPT-070-01 74 ● Once lift is complete, keep object as close to your body as possible. ● As load's center of gravity moves away from body, dramatic increase in stress to the lumbar region of the back.
75.Is this Safe? PPT-070-01 75 NO! Bending over at the waist Heavy lifting from below knees Improper posture
76.Strengthening Exercise PPT-070-01 76 Wall Slides to strengthen your muscles . . . . - Stand with your back against a wall, feet shoulder-width apart. - Slide down into a crouch with knees bent to 90 degrees. - Count to 5 and slide back up the wall. Repeat 5 times.
77.Stretching Exercises PPT-070-01 77 Gastroc Stretch ▪ Lean against a wall or other stationary object, both palms against the object. ▪Leg you want to stretch is back, several feet from wall, heel firmly positioned on the floor. ▪Other leg is flexed about halfway between back leg and wall. ▪Start with your back straight and gradually lunge forward until you feel the stretch in your calf. ▪Very important to keep back foot straight and angled 90 degrees from wall.
78.Stretches PPT-070-01 78 Stretches for side of neck: Sit or stand with arms hanging loosely at sides Turn head to one side, then the other Hold for 5 seconds, each side Repeat 1 to 3 times
79.Stretches PPT-070-01 79 Stretches for side of shoulder and back of upper arm Stand or sit and place right hand on left shoulder With left hand, pull right elbow across chest toward left shoulder and hold 10 to 15 seconds Repeat on other side
80.and Finally PPT-070-01 80 Stretches for triceps, top of shoulders, waist Keep knees slightly flexed Stand or sit with arms overhead Hold elbow with hand of opposite arm Pull elbow behind head gently as you slowly lean to side until mild stretch is felt Hold 10 to 15 sec Repeat on other side
81.Chemical Safety PPT-070-01 81
82.Food Service Chemicals PPT-070-01 82 ● There are often many chemicals in a food service environment such as: - Drain Cleaners - Bleaches - Surface Cleaners - De-greasers - Floor Cleaners • Chemicals can be harmful to your health and the environment – always use caution when working with any chemical!
83.Chemical Safety PPT-070-01 83 NEVER MIX CHEMICALS TOGETHER! A violent reaction could occur causing injury/damage. Store flammable chemicals in cabinets designed for safe storage. If chemicals are stored in the kitchen, store on shelves below foodstuffs so if they leak they will not contaminate food. Wear appropriate PPE when using chemicals.
84.Types of PPE PPT-070-01 84 EYE PROTECTION SUCH AS SAFETY GOGGLES: HAND PROTECTION SUCH AS RUBBER GLOVES: RESPIRATORY PROTECTION:
85.Chemical Safety PPT-070-01 85 Make sure chemicals are properly labeled and in appropriate containers. Read and follow warning labels. Review corresponding Safety Data Sheets (SDS’s) before working with chemicals. Follow manufacturer’s recommendations when mixing water with chemicals.
86.Chemical Safety PPT-070-01 86 Wash hands thoroughly after using any chemicals. Ensure lids are placed back on chemical containers when you’re done using them. Dispose of used chemical containers safely (follow your establishment’s procedures). Do not store pesticides and other chemicals together.
87.Chemical Safety PPT-070-01 87 Clean up spills immediately and dispose of clean up materials properly. Ensure areas are well ventilated when using chemicals. If you feel sick while using a chemical, get to fresh air and have your Supervisor notified as soon as possible. Report any injuries or physical reactions you may have when using chemicals immediately.
88.Review PPT-070-01 88 Never mix chemicals! Read warning labels and SDS’s. Wear appropriate PPE. Ensure chemicals are properly labeled. Store chemicals safely. Clean up spills immediately. Notify your Supervisor if injured.
89.Remember PPT-070-01 89 USE COMMON SENSE AND GOOD SAFETY PRACTICES WHEN WORKING WITH CHEMICALS! NEVER BECOME COMPLACENT WHEN WORKING WITH ANY CHEMICAL. CHEMICALS HAVE THE POTENTIAL TO HARM YOU OR THE ENVIRONMENT! BE CAREFUL, BE SAFE, BE HAPPY!
90.Summary: Safe Actions Save Lives PPT-070-01 90 Always use safe procedures and methods, never take shortcuts. Use appropriate safety equipment. Wear proper footwear. Think before you lift anything. Report safety hazards to your Supervisor/Manager as soon as possible. Think safety all the time, every time!
91.Contact Information PPT-070-01 91 Health & Safety Training Specialists 1171 South Cameron Street, Room 324 Harrisburg, PA 17104-2501 (717) 772-1635 RA-LI-BWC-PATHS@pa.gov Like us on Facebook! - https://www.facebook.com/BWCPATHS
92.Questions PPT-070-01 92

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