SAFETY

1. SAFETY Contents he Safe Work Place Prevention of: Burns Cuts Strains Falls Fires Injuries From Machines First Aid Basic: Basic Principles Wounds / Bleeding Burns Poisoning Foreign Objects Test PCA-Edu Safety

2. Safety is a major responsibility of all foodservice personnel Accident prevention should be practiced according to the old principle, “ prevention is better then cure.” The following steps to safety are the responsibility of management: • Arrange for inspections by qualified safety inspectors. • Follow through on removing and / or correcting potential safety hazards. • Provide continuous training. • Furnish written reports of all accidents. • Keep all equipment, machines, physical structures, and surfaces in good repair. • Keep correct type of fire extinguishing equipment in appropriate locations. • Keep emergency telephone numbers for police, ambulance, and hospitals posted near the telephone. • Keep first aid supplies available. • Keep exits clearly marked. • Provide equipment required for safety, including; safe ladders, special containers, plainly marked, for broken glass; storage racks for knives and sharp tools; covered containers for trash and refuse. PCA-Edu Safety

3. The Safe Work Place Most of this section is concerned with ways that workers can prevent certain kinds of accidents, such as cuts, burns, and falls. However, it is much easier to develop and practice habits that prevent accidents if safety is built into the work place. Building safety into the kitchen • Structure, equipment, and electrical wiring in good repair. • Adequate lighting on work surfaces and in corridors. • Nonslip floors • Clearly marked exits. • Equipment supplied with necessary safety devices. • Heat-activated fire extinguishers over cooking equipment. • Conveniently located emergency equipment. • Clearly posted emergency telephone numbers. • Smooth traffic patterns to avoid collisions between workers. Building safety into workers Safety is more than just memorizing all the rules in this chapter. Safety is an attitude, a matter of professionalism. True professionals work safely because it’s part of their work and want to do it as well as possible. Many accidents are caused by carelessness, by lack of attention, and by clowning around in the kitchen. PCA-Edu Safety

4. Preventing - Burns • Know the emergency procedures for reporting fires. • Know the location of the fire extinguishers and how to use them. • Open and ventilate gas ovens before lighting. • Keep ranges, fryers, griddles, and broilers clean from grease. • Use only dry pads to move hot pans or cooking utensils. • Use long-handled hooks to open covers of steam. • Lift lids on the side of the pan opposite you to allow steam to escape. • Keep handles of pans out of the aisle and away from direct source of heat, such as over open flame • Open valves of steam-jacketed kettles and urns slowly to avoid splashing hot water and steam. • Close all valves and spigots before filling urns or kettles. • Get assistance when moving heavy containers and hot food. • Warn others about hot pans or hot china. • Avoid over - filling pans and containers with hot foods and liquids. • Wear clean uniforms that fit properly. • Strike matches in a direction away from you. • Avoid spattering liquids into hot fat. • Keep fire doors closed. • Keep exits, fire doors, and fire escapes free of obstacles and equipment. • Smoke only in designated areas and never leave a burning cigarette unattended. • Do not handle electrical equipment with wet hands or while standing in water. • Report defective electrical wiring. PCA-Edu Safety

5. Preventing - Cuts • Learn the complete instructions for operating meat slicers, food grinders, or food choppers. Always read instructions. • Keep blades of knives and slicers sharp. • Store knives in safe holders or racks. Knives should never be left in a sink or in an area where they cannot be seen. • Never try to catch a falling knife. • Select the appropriate knife for the specific task. • Use knives for cutting and chopping, never to open lids or cans. • Hold knives and sharp tools by the handle. • Use a cutting board. Cut away from your body. • Turn switch to “off” position before cleaning or adjusting. • Switches should be in the “off” position before plugging in. • Dispose of chipped and broken china and glassware. • Use proper tools to open crates, boxes, cans, and bottles. • Drain sink before removing broken glass or china. • Turn electrical equipment off after task is completed. • Keep hands away from the cutting blade while cleaning a slicer. • Use safety guards when using equipment. • Carry a knife properly. Hold it beside you, point down. • Keep breakable items, such as dishes and glassware, out of the production area. • Sweep up, don’t pick up, broken glass. • Remove all nails and staples when opening crates and cartons. • Use special containers for broken dishes and glasses. PCA-Edu Safety

6. Preventing - Strains • Give your back a lift with simple warm-ups; • Warm up with a couple of shoulder and back extensions. • Use industrial back support • Think through your lift, and plan ahead to avoid hazards and remove any • obstacles. • Bend at the knees to lift something below you and use a ladder, step stool or • lifter to reach objects over your head. • Lift with your leg muscles, not the back. • Lift in a fluid motion. • Don’t turn or twist the back while lifting and make sure your footing is secure. • Hold the load close to your body. • Keep your back upright, whether you’re picking up or setting down a load. • Use a cart to move heavy objects long distances, or get help. PCA-Edu Safety

7. Preventing - Falls • Clean up spills immediately. • Throw salt on a slippery spot to make it less • slippery while a mop is being fetched. • Keep aisles and stairs clear and unobstructed. • Don’t carry objects too big to see over. • Walk, don’t run. • Use a safe ladder, not chairs or piles of boxes, to • reach high shelves or to clean high equipment. PCA-Edu Safety

8. Preventing - Fires Know where fire extinguishers are located and how to use them. Use the right kind of fire extinguisher. There are three classes of fires: • CLASS A Wood, paper, cloth, ordinary combustibles. • CLASS B Burning liquids, such as grease, oil, gasoline solvents • CLASS C Electrical equipment, switches, motors, and so forth Never use water or a CLASS A fire extinguisher on a grease fire or electrical fires. You will only spread the fire. Keep salt or baking soda handy to put out fires on range tops. Keep hoods free from grease buildup. Don’t leave hot fat unattended on the range. If a fire alarm sounds and if you have time, turn off all gas and electrical appliances before leaving the building. Keep fire doors closed. Keep exits free from obstacles PCA-Edu Safety

9. Preventing - Injuries From Machines • Do not use any equipment unless you understand its operation. • Use all guards and safety devices on equipment. • Keep slicing machine set at zero when not in use. • Don’t touch or remove food from any kind of equipment while it is running, not • even with a spoon or spatula. • Unplug electric equipment before disassembling or cleaning. • Make sure the switch is off before plugging in equipment. • Do not touch or handle electric equipment, including switches, if your • hands are wet or if you are standing in water. • Wear properly fitting clothing and tuck in apron strings, to avoid getting • them caught in machinery. • Use equipment only for the purpose intended. PCA-Edu Safety

10. First Aid - Basic • First Aid • First aid is defined as the immediate care given to the victim of an injury or a sudden illness. The person who administers first aid knows that his knowledge of and skill in first aid techniques can mean the difference between life and death, between temporary and permanent disability, and between rapid recovery and long hospitalization. Everyone feels obliged to help those who have met emergencies, particularly those who are helpless. • Basic principle • The first-aider must think quickly and than act. A physician should be notified whenever a serious accident occurs. Only persons who are qualified should be permitted to administer first aid. The first-aider should check the victim’s respiration and pulse; take the necessary actions; and have someone arrange for assistance needed, such as a physician, the police, an ambulance, the fire department, or the rescue squad. PCA-Edu Safety

11. First Aid -Wounds and Bleeding Wounds • A wound is an internal or external break in the skin, tissue, or mucous membrance. Open wounds should be covered with a clean compress. Ointments should not be applied. Cleansing wounds and removal of foreign objects should be left to a physician. Infections may develop following an injury. Symptoms of infection include: • Redness of the affected area • Fever and chills • Pain • Red streaks emanating from the wound • Swollen lymph glands • If such symptoms develop, the person should be referred to a physician at once. Bleeding • Bleeding rarely represents an immediate threat to the life of the patient,however, severe bleeding from wounds may be fatal.If excessive • bleeding occurs, the patient should be positioned so that the wound is elevated above the level of the heart until medical assistance can be arranged. The wound should be covered with a clean compress and pressure should be applied with the palm of the hand. The compress can be held in place by use of a pressure pad placed over the compress and tied directly over the pad. PCA-Edu Safety

12. First Aid - Burns Burns are injuries caused by heat, radiation, or chemical agents, the degree of burn is usually classified by the depth of the burn. The classifications and their symptoms are: 1. First degree burns - redness or discoloration 2. Second degree burns - formation of blisters • Third degree burns - destruction of cells • First degree burns seldom require medical attention. Pain will be relieved by submerging the area in cold water. The area should be covered by a clean dry cloth or gauze. • Second and third degree burns require medical care, and the first aid treatment is the same for severe second degree burns as that required for third degree burns. First aid treatment for these burns: 1. Obtain medical assistance 2. Cover the burned area with a sterile cloth 3. Avoid use of ointments, salt, spray, or home remedies 4. Elevate burned feet or legs 5. Apply cold packs, not ice water, to burned areas 6. Keep person with facial burns sitting up and observe breathing 7. Avoid braking blisters or removing shreds of skin 8. Give solution of salt and soda water to victim if he is not vomiting ( one teaspoon salt and 1/2 teaspoon baking soda per quart of water ). Allow victim to sip 4 ounce each 15 minute period. Chemical burns • Should a corrosive agent get into eye, the eyelid should be opened fully. The eye should be washed immediately with large amounts of water. Skin that has been burned by chemicals should be washed at once with with large quantities of water for 10 to 15 minutes. Clothing should be removed from burned areas immediately. Burned areas may be covered with a sterile bandage. PCA-Edu Safety

13. First Aid - Poisoning • A poison is a solid, liquid, or gas substance that causes injury or illness on contact with body surfaces or when swallowed or inhaled. Medical aid should be summoned for the victim as quickly as possible. In the meantime, first aid should be administered to dilute the poison, to inducevomiting (except when acids or alkalis have been swallowed), and to maintain respiration. • The label of the poison should be read and the antidote prescribed should be given to the physician. Persons who have swallowed roach powder, drugs, or other noncorrosive poisons should be given three or four glasses of water. If this does notinduce vomiting, the blunt end of a spoon or a finger should be inserted into the back of the victim’s mouth. Medicinal charcoal mixed with water will absorb poison and may be given to the victim; however, the stomach should be flushed or vomiting induced within a short period after the charcoal is swallowed. Victims who are semi-conscious should be given artificial respiration, and no attempt should be made to give them liquids. • If acids, alkalis, or other corrosive poisons have been swallowed, milk or water should be given to the victim, and vomiting should not be induced. The victim should be treated for shock, kept from chilling, and should be given artificial respiration if necessary. A cloth should be placed over the mouth of the victim before resuscitation is started. This is necessary for the protection of the individual administering the resuscitation. PCA-Edu Safety

14. First Aid - Foreign Objects In the eye. Foreign objects such as dust, particles of carbon, or sand are irritating to the eye or may damage the eye. These precautions should be followed in administering first aid: 1. Consult a physician immediately if a substance is embedded in the area of the eyeball. 2. Avoid rubbing the eye. 3. Wash hands thoroughly before examining the eye.If an object is embedded under the upper eyelid, pull the upper lid forward and down. Place a matchstick on top of the cartilage parallel to the edge of the eyelid. The eyelid can then be rolled back over the matchstick while the patient looks downward. The foreign object can be removed with the corner of a clean handkerchief. The eye should be flushed with water from an eye dropper. In the throat. Food-choking is caused by a piece of food lodging in the throat creating a blockage of the airway making it impossible for the victim to breathe or speak. f the victim shows signs of distress cannot speak or breathe, turns blue and/or collapses, the Heimlich Maneuver should be used: 1. Stand behind victim and wrap your arms around his waist; place your thumb side against victim’s abdomen, slightly above the naval and below the rib cage. 2. Grasp your fist with your other hand and press into the victim’s abdomen with a quick upward thrust. 3. Repeat several times if necessary. PCA-Edu Safety

15. Test • How much did you learn ? • You will find the answers in glossary section. • TRUE FALSE • 1. SAFETY IS A MAJOR RESPONSIBILITY OF ALL FOODSERVICE PERSONNEL. • 2. OPEN AND VENTILATE GAS OVENS BEFORE LIGHTING • 3. KEEP EXITS AND FIRE DOORS OPEN • 4. USE SAFETY GUARDS WHEN USING EQUIPMENT • 5. BEND YOUR KNEES TO LIFT • 6. THROW SALT ON A SLIPPERY SPOT • 7. USE “CLASS A” FIRE EXTINGUISHERS FOR HOT OIL • 8. USE “CLASS B” FIRE EXTINGUISHERS FOR PAPER • 9. A PHYSICIAN SHOULD BE NOTIFIED WHENEVER A SERIOUS ACCIDENT OCCURS • 10. THIRD DEGREE BURNS SHOW FORMATION OF BLISTERS • 11. FIRST AID FOR ANY POISONING IS TO INDUCE VOMITING PCA-Edu Safety