Hazard Recognition and Injury Prevention in Food Service Workers
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Hazard Recognition and Injury Prevention in Food Service Workers. Injury Statistics. Bureau of Labor statistics indicate that the incidence of non-fatal occupational injuries throughout foodservice dropped to an all-time low of 5.2 per 100 full-time equivalent employees in 2006.

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Presentation Transcript

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Injury Statistics Workers

  • Bureau of Labor statistics indicate that the incidence of non-fatal occupational injuries throughout foodservice dropped to an all-time low of 5.2 per 100 full-time equivalent employees in 2006.

  • That is in contrast to a rate of 5.5 per 100 the previous year


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Common Injuries Workers

  • Lacerations, Punctures and Amputations

  • Electrical Shock and Electrocution

  • Slips and Falls

  • Repetitive Motion Injuries (RMI)

  • Back Pain and Injuries

  • Burns


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This overview will: Workers

  • Identify the most common injuries in restaurants and kitchens

  • Identify the hazards most likely to cause injuries

  • Provide ideas for reducing the hazards and preventing injuries


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Lacerations, Punctures and Amputations Workers

Result primarily from:

  • Peeling, Dicing, Mincing, or Slicing with:

    • Non powered cutting tools – mostly knives

    • Food slicers

    • Meat grinders

    • Mixers, blender, and whippers

  • A smaller number resulted from broken dishes, cups, and glasses.


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Preventing Lacerations, Punctures and Amputations Workers

Blade safety tips:

  • Cut AWAY from, not toward, your body

  • Use a stabilizing tool and not your fingers to steady the food

  • Use a cutting board. Never hold items in your hands while cutting or slicing

  • Use the correct knife for the job.


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Preventing Lacerations, Punctures and Amputations Workers

Blade safety tips:

  • Wear appropriate gloves for your job

    • Use cut resistant gloves for high production jobs. However, remember they are cut resistant, not cut proof- injuries can still occur.

  • Make sure gloves fit properly

  • Keep knives and blades sharp

    • Dull blades slip

    • Sharp blades improve accuracy and performance

    • Sharp blades decrease strain and fatigue

  • Tighten or replace loose handles


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Preventing Lacerations, Punctures and Amputations Workers

  • Make sure all guards and safety devices are in place on slicers and other machinery such as mixers, blenders, electrical tools and maintenance equipment

  • Use food pushers to advance food in machines

  • Never put your fingers near moving parts or blades

  • Don’t try to cut anything too thin in a slicer. Use a knife.

  • Don’t try to catch falling items, especially knives.

  • Discard broken or chipped dishes

    and glassware


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Preventing Lacerations, Punctures and Amputations Workers

Lockout

  • Equipment that starts up unexpectedly, especially during cleanup or maintenance, can cause many serious injuries

  • To reduce the risk of injury, unplug equipment before doing clean-up, maintenance, or repairs. If the equipment is hardwired, follow the specific lockout procedure for that equipment


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Lockout / Tagout Workers

Approximately 3 million workers service equipment and face the greatest risk of injury if lockout/tagout is not properly implemented. Compliance with the lockout/tagout standard (29 CFR 1910.147) prevents an estimated 120 fatalities and 50,000 injuries each year


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Lockout / Tagout Workers

The Lockout / Tagout standard is not a suggestion, it’s an OSHA LAW.

However, if this procedure is too time consuming for you to perform……..


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Perhaps a co worker can lend you…. Workersa hand…

LOCK OUT ALL HAZARDOUS ENERGY SOURCES BEFORE WORKING ON THEM!!


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ICES Workers

  • Ice slows bleeding.

  • Compression over an injury slows bleeding.

  • Elevation above the level of the heart reduces swelling.

  • Splinting decreases bleeding and reduces pain.


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Treatment of Lacerations and Amputations Workers

  • Direct pressure is the most common and effective way to control bleeding.

  • Apply pressure with gloved finger or hand.

  • Elevating a bleeding extremity often stops venous bleeding.

  • Use both direct pressure and elevation whenever possible.

  • Apply a pressure dressing.


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Treatment of Lacerations and Amputations Workers

  • If bleeding continues, apply pressure on pressure point.

  • Pressure points are located where a blood vessel lies near a bone.

  • Be familiar with the location of pressure points.



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Treatment of Lacerations and Amputations Workers

  • Splints can help control bleeding associated with a fracture.

  • Air splints can be used to control bleeding of soft-tissue injuries.


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Tourniquets Workers

  • Fold a triangular bandage into 4˜ cravat.

  • Wrap the bandage.

  • Use a stick as a handle to twist and secure the stick.

  • Write “TK” and time and place on patient.


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Tourniquet Precautions Workers

  • Place as close to injury as possible, but not over joint.

  • Never use narrow material.

  • Use wide padding under the tourniquet.

  • Never cover a tourniquet with a bandage.

  • Do not loosen the tourniquet once applied.


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Treatment of Amputations Workers

  • Immobilize a partial amputation with bulky dressings and a splint.

  • Wrap a complete amputation in a dry sterile dressing and place in a plastic bag.

  • Put the bag in a cool container filled with ice.

  • Transport severed part with patient


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If Unconsciousness Occurs Workers

  • Continue to control external bleeding .

  • Elevate legs and keep patient warm.

  • Arrange immediate transport to hospital



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Electrical Shock and Electrocution Workers

An electric shock occurs when a person

comes into contact with an

electrical energy source.

Electrical energy flows through a portion of

the body causing a shock.


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Electrical Shock and Electrocution Workers

An electric shock can cause severe burns to the skin


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Electrical Shock and Electrocution Workers

First Degree Flash Burn


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Electrical Shock and Electrocution Workers

Second Degree Burn to Hand


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Electrical Shock and Electrocution Workers

Third Degree Burn to Hand


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Electrical Shock and Electrocution Workers

One of the most important things to keep in mind is that …

Water and electricity together are very dangerous to humans


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Electrical Hazard Avoidance Workers

Electrical outlets in the kitchen

should not be too close to the

kitchen sink and the drain board.

Water splashing from the kitchen

sink and drain board may enter

the outlet creating an extreme

hazard for food service personnel


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Ground fault circuit interrupters (GFCI’s) Workers

  • GFCI contains a special sensor that monitors the strength of the magnetic field around each wire in the circuit when current is flowing.

  • The field is proportional to the amount of current flow.


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Types of GFCI’s Workers

  • Receptacle type:

  • Incorporates within one device one or more receptacle outlets, protected by the GFCI.

  • Popular and inexpensive.

  • Most are of duplex type

  • Can protect additional non-GFCI type receptacles connected “downstream”.


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Types of GFCI’s Workers

  • Cord Connected type:

  • Attachment plug incorporates the GFCI module.

  • Protects cord & any equipment attached to the cord.

  • Attachment has non-standard appearance

  • Equipped with test and reset buttons.

  • No-voltage release feature


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Electrical Hazard Avoidance Workers

  • Avoid the use of damaged extension cords

  • Never run an extension wire under

    carpet or mats


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Electrical Hazard Avoidance Workers

Many appliances in the kitchen are double

Insulated. However, some appliances

Have a metal body and should be

plugged into a properly grounded outlet

Three Prong Receptacle


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1910.405 Wiring methods, components, and equipment for general use.

  • Receptacles shall be of the grounding type


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Electrical Shock and Electrocution general use.

An electrical current can be fatal if the

current passes through vital organs of the

body such as the heart!


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Electrical Shock and Electrocution general use.Emergency Care

If an employee gets shocked….

# 1 Priority – REMOVE THE HAZARD!!!

  • Trip breakers

  • Unplug cords

  • Pull victim away from electrical source using non conductive means

    (wooden broom handles etc.)


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Electrical Shock and Electrocution general use.Emergency Care

The primary cause of death in electrocutions are cardiac arrhythmias

Specifically Ventricular Fibrillation (V Fib)


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Electrical Shock and Electrocution general use.Emergency Care

Time is of the essence

  • Have someone call 911

  • Direct someone to get an AED

  • Remove shock hazard

  • Open airway, check for breathing

  • If no breathing, 2 rescue breaths

  • Check pulse, if no pulse, begin CPR

  • Attach AED as soon as it arrives, shock as indicated


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Slips and Falls general use.


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Slips and Falls general use.

A common cause of injuries in the food service industry are slips, trips and falls.

Slip and Fall prevention is an EXTREMELY high priority for OSHA.


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Slips and Falls general use.

In some segments of industry, slips and falls rank as the most frequent workplace injury

They also account for the highest incidence of serious injuries and fatalities…..


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Bad Day At Work general use.


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Slips and Falls general use.

Most fall accidents are generally due to poor housekeeping practices in the workplace such as water or oil spills on the floor.

Materials placed untidily or using passageways for storage can also cause slips, trips or falls.


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Injuries Associated with Slips and Falls general use.

  • Bruises (contusions)

  • Lacerations

  • Avulsions

  • Strains and Sprains

  • Fractures

  • Dislocations

  • Closed and Open Head Injuries

  • Death


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Treatment of Fractures and Dislocations general use.

Signs and Symptoms

  • Deformity

  • Tenderness

  • Guarding

  • Swelling

  • Bruising


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General Splinting Rules general use.

  • Remove clothing from the area.

  • Note and record the patient’s neurovascular status.

  • Cover all wounds with a dry, sterile dressing.

  • Do not move the patient before splinting


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General Splinting Rules general use.

  • Immobilize the joints above and below the injured joint.

  • Pad all rigid splints.

  • Maintain manual immobilization.

  • Use constant, gentle, manual traction if needed.

  • If you find resistance to limb alignment, splint the limb as is


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General Splinting Rules general use.

  • Immobilize all suspected spinal injuries in a neutral in-line position.

  • If the patient has signs of shock, align limb in normal anatomic position and transport.

  • When in doubt, splint


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Preventing Slips and Falls general use.

  • Use non-slip footwear

  • Keep floors free from water or grease

  • Clean floors regularly

  • Introduce a spill procedure that requires immediate mopping up of all spills followed by a dry mop to ensure the surface is not left wet.

  • Put up warning signs around spills or wet floors

  • Provide drainage to prevent pooling of water and grease..

  • Minimize the need to carry full pots or pans, so there are fewer spills.

  • Avoid walking on slippery floors.


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Preventing Slips and Falls general use.

Make Floors More Slip Resistant

  • Methods to improve slip resistance, such as acid etching, application of adhesive strips and slip-resistant paint. The best method will depend on your existing floor surface.

  • You may decide to replace floor surfaces with a non-slip material.

  • Use floor cleaning products that remove oil and grease.

  • Agree on written standards with contract cleaners to ensure that polishes/cleaning agents leave the floor in a non-slip condition.

  • Use rubber mats in areas where the floors are constantly wet


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Preventing Slips and Falls general use.

Minimize the number of people who have to walk through kitchen areas


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Preventing Slips and Falls general use.

  • See and avoid obstacles

  • Use storage areas so that equipment doesn’t have to be stored in walkways.

  • Use ramps instead of steps.

  • Don’t drape electrical leads across the floor.


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Preventing Slips and Falls general use.

  • Make sure mats and carpet are free of holes and bumps

  • Report poor lighting and replace burned out bulbs as soon as possible

  • Do not leave oven, dishwasher, or cupboard doors open

  • Report or fix hazards immediately


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Sample Shoe Policy general use.

To prevent slips and falls use shoes with:

  • Slip-resistant soles and a good tread

  • Tightly tied laces

  • No leather or smooth soles

  • No open-toes

  • No platform or high heels

  • No porous fabric such as canvas


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Slip Accident general use.

A kitchen worker was walking past a deep fat fryer carrying a box of potato peelings when his foot slipped from under him.


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Slip Accident general use.

As he reached out to catch himself he plunged his arm into hot oil. He sustained full thickness burns to his hand and arm and further burns to his face due to the oil splashing onto him. As a result he underwent several reconstructive surgeries and was off work for almost five months.


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Slip accident general use.

Full thickness burns (3rd degree)


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Accident Investigation general use.

An investigation found that there had been problems on a daily basis with water pooling on the floor around the dishwasher, vegetable preparation area and steamers.


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Accident Investigation general use.

The employer said that the problems were due to leaks and improper operation of the dishwasher by staff. The company had a slip and falls risk assessment program.


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Accident Investigation general use.

Previous health department inspections indicated that the condition of the floor and its resistance to slips was poor and mentioned the presence of water on the floor.


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Accident Investigation general use.

Despite these checks and staff complaints effective solutions had not implemented.


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Accident Investigation general use.

OSHA, upon a receiving a complaint, investigated the accident, and determined that the employer was at fault. They subsequently levied a 7000.00 fine, and gave them 72 hours to remediate the hazard.


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Accident Investigation general use.

The employee sued his employer in civil court.

A jury sided with the plaintiff, and awarded 76,000.00 in actual damages, and 2.3 million in punitive damages

The employee lost 65% of the use of both arms


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Preventing Falls From Ladders general use.

To reduce the risk of falls from ladders:

  • Use ladders with slip-resistant feet

  • Do not use defective ladders

  • Do not use chairs, boxes, or tables as a substitute for a ladder

  • Set ladder on a flat, firm surface

  • Face the ladder when standing on it and when climbing up or down

  • Keep the center of your body between the side rails of the ladder

  • Don’t work from the top two steps of a ladder



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Repetitive Motion Injuries general use.

Repetitive motion injuries are among the most common injuries in the United States. All of these disorders are made worse by the repetitive actions of daily living.


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Repetitive Motion Injuries general use.

The most common types of repetitive motion injuries are tendonitis and bursitis.

These 2 disorders are difficult to differentiate and many times may coexist.


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Repetitive Motion Injuries general use.

  • Tendonitis is an inflammation of the tendon.

  • Common sites of tendonitis include the shoulder, the biceps, and the elbow (such as tennis elbow).


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Repetitive Motion Injuries general use.

  • Tendons run through a lubricating sheath where they connect into muscle, and this sheath also may become inflamed. This condition is known as tenosynovitis

  • Tenosynovitis of the wrist may be involved in carpal tunnel syndrome.


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Repetitive Motion Injuries general use.

  • Bursae are small pouches or sacs that are found over areas where friction may develop and serve to cushion or lubricate the area between tendon and bone.

  • Bursitis is inflammation of a bursa sac.

  • Common areas where bursitis can occur include the elbow, knee, and hip. .

  • Traumatic bursitis is the type involved with repetitive motion injuries and is most common in people younger than 35 years


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Repetitive Motion Injuries general use.

  • Repetitive motion disorders develop because of microscopic tears in the tissue. When the body is unable to repair the tears in the tissue as fast as they are being made, inflammation occurs, leading to the sensation of pain.


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Treatment general use.

  • Tendonitis is best treated with immobilization and ice during the

    early phase and moist heat during the long-term phase.

  • Anti-inflammatory drugs such as aspirin, naproxen, or ibuprofen

    may be prescribed to reduce the inflammation.


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Treatment general use.

  • If your tendonitis or bursitis is not helped by NSAIDs, the doctor

    may choose to inject steroids into the surrounding area of

    inflammation.

  • You should begin graduated range-of-motion exercise once your symptoms begin to improve.


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Prevention general use.

  • Do adequate warm-up and cool-down maneuvers

  • Avoid activity that makes your injury flare up. This will speed healing of both tendonitis and bursitis


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Prevention general use.

  • Practice range-of-motion exercises, especially in tendonitis. These are important to ensure minimal decrease in function



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Preventing Sprains, Strains, and Overexertion in Kitchen Staff

Manual handling, especially in storage areas, can lead to injuries. Design and organize the workplace to make manual handling easier:


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Preventing Sprains, Strains, and Overexertion in Kitchen Staff

  • Keep loads off the floor

  • Heavier objects should be stored between chest and knuckle height

  • Lighter objects can be stored above chest height

  • Medium weight objects can be stored below knuckle height


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Preventing Sprains, Strains, and Overexertion in Kitchen Staff

  • Provide dollies and other lifting and handling equipment

  • Provide training in manual handling skills

  • Reduce the weight of the load

    • Share the load between two or more persons

    • Split the load into two or more smaller boxes,

    • Make more than one trip


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Preventing Sprains, Strains, and Overexertion in Kitchen Staff

  • Keep the work area free of clutter. Cluttered workspaces can cause awkward postures that make handling tasks more difficult

  • Remove trip hazards from the area, and

  • Eliminate obstacles that workers must reach over


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Preventing Sprains, Strains, and Overexertion in Kitchen Staff

  • Choose utensils designed to reduce force and awkward posture:

    • tools with large rounded grips so you can use your whole hand rather than just fingers

    • knives that are sharp and designed for the task


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Preventing Sprains, Strains, and Overexertion in Kitchen Staff

  • Store frequently used utensils, dishes, and food between shoulder and hip height, close to where they are needed

  • Tilt bins toward you

  • Use a work surface near waist height for forceful tasks such as chopping

  • Use work surface near elbow height for finely detailed work such as pastries and candies


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Preventing Sprains, Strains, and Overexertion in Kitchen Staff

  • Stand as near the work surface as possible

  • Reduce your reach by using the near part of the work surface, grill, or stove

  • Place one foot on a step or rail to reduce stress on back and legs. Alternate which foot is on the rail from time to time

  • Use anti-fatigue matting

  • Wear shoes with cushioning


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Preventing Sprains, Strains, and Overexertion in StaffDishwashers

  • Stand as close to the work surface as possible

  • When placing glasses into racks, fill the near rows first, then rotate the rack to bring the back rows to the front

  • Turn your feet to point at your work to prevent twisting your back

  • Lower your rinse nozzle to rest at mid-body height to reduce your reach

  • Don’t overload dish racks so that weight is lower


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Preventing Sprains, Strains, and Overexertion in StaffDishwashers

  • Rack heavier items, such as plates, closest to you

  • Choose cleaning tools with good grips when heavy duty cleaning is needed

  • Place one foot on a step or rail to reduce stress on back and legs. Alternate which foot is on the rail from time to time

  • Use anti-fatigue matting

  • Wear shoes with cushioning



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Burns and Scalds Staff

Result primarily from:

  • Spilling and splashing of hot fats, oils, and food products

  • Hot beverages

  • Contact with hot surfaces such as stove tops, ovens, grills, pots, pans, and trays

  • Steam


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To Reduce the Risk of Burns and Scalds: Staff

  • Turn off stoves when not in use

  • Assume all pots and metal handles are hot. Touch only when you are sure they are not hot or when wearing proper gloves/mitts

  • Organize your work area to prevent contact with hot objects and flames

  • Keep pot handles away from hot burners


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To Reduce the Risk of Burns and Scalds: Staff

  • Make sure handles of pots and pans do not stick out from counter or stove

  • Use oven mitts that are provided and long gloves for deep ovens

  • Use only recommended temperature settings for each type of cooking

  • Follow manufacturer’s operating instructions. Manuals are available through your supervisor


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To Reduce the Risk of Burns and Scalds: Staff

  • Open hot water and hot liquid faucet slowly to avoid splashes

  • Open lids away from you to allow steam to escape

  • Wear long-sleeved cotton shirts and cotton pants

  • Report any faulty equipment to your supervisor

  • Do not overfill pots, pans, or fryers


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To Reduce the Risk of Burns and Scalds: Staff

  • Do not leave metal spoons in pots while cooking

  • Do not overstretch to reach an uncomfortable distance

  • Do not open cookers and steamers while they are under pressure

  • Do not lean over pots of boiling liquids

  • Remember that foods removed from the microwave continue to cook


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To Reduce the Risk of Burns and Scalds: Staff

  • Dry items thoroughly before using with hot oil

  • Food items for frying should be placed in the basket first, then lowered into hot oil, rather than dropping food directly into the oil. Lower basket slowly into oil

  • Use rollers for moving large vats


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To Reduce the Risk of Burns and Scalds: Staff

  • Allow grease to cool before transporting, filtering, or disposing

  • Two people are to be used for changing and disposing of grease, due to heavy lifting

  • Do not stand on hot fryer to clean ventilation components or filters. Use a ladder or stepstool.



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Summary of Personal Protective Equipment For Food Service Workers

  • Gloves:

    • Chemical-resistant gloves when cleaning with or handling chemicals (check MSDS for specific type of glove required)

    • Work gloves when handling garbage or working in storage areas

    • Cut-resistant gloves for some cutting and equipment cleaning operations


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Summary of Personal Protective Equipment For Food Service Workers

  • Footwear:

    • Non-slip footwear

  • Safety glasses, goggles, and face shields:

    • Safety glasses when general eye protection is required

    • Safety goggles and face shields when there is a great danger of chemical splashes


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Developing an Occupational Safety Plan Workers

Developing a Hazard Analysis is the starting point

  • Identify potential hazards

  • Determine their likelihood of occurrence (risks)

  • Identify who is vulnerable


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Controls Workers

Once hazards, risks and vulnerabilities have been identified;

Develop and implement controls to reduce or completely eliminate the hazards


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Controls Workers

  • Administrative Controls: written operating procedures that outline acceptable methods to perform a specific job task

  • Accountability: employees must receive training in these task specific areas. This must be documented


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Controls Workers

  • Engineering Controls: Management has a responsibility to provide engineering controls to reduce or eliminate hazards

    Examples: Hood vents, floor mats, ground fault protection


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Dual Responsibilities Workers

  • The employer has a responsibility to provide a workplace free of hazards

  • The employee has a responsibility to practice safe work techniques

  • It IS a team effort


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A successful, injury free workplace requires Workers

  • Employer Commitment

  • Employee Commitment


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But most of all, everyone involved in the workplace must embrace all safety concepts

not as just a concept..

But as an everyday attitude


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Everyone must practice good safety practices as if their lives depended on it

BECAUSE THEY DO!!


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Thank you for taking the time to learn about safety and health and how to prevent food service injuries and illnesses.

For reprints of this presentation, or general questions, our website is

www.soeastsafety.com

Or email [email protected]


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