Accidents and Injuries

1. Accidents and Injuries “Accidents do happen, even in the best-run kitchens and bakeshops, but you can avoid most of them simply by keeping your mind on your work.” - Todd Knaster, Culinary Institute of America

2. What did Mrs. Sugahara do wrong? Safety Did not always protect fingers when cutting Left flammable materials near heat Left pan handle sticking out Used hand towel as a pot holder Left cooking area unattended multiple times • Did not wear covered toe shoes • Wore jewelry • Did not hold knife correctly when walking from table to stove • Did not cut can lid completely off can • Used knife tip to open can lid

3. What ELSE did Mrs. S do wrong? Sanitation Did not wash hands after handling raw chicken Did not wash cutting board and knife after cutting raw chicken – Cross-Contamination • Did not sanitize work area (that you saw - I did this prior to class starting) • After washing hands Mrs. Sugahara: • Touched her face, hair, cell phone and apron • Did not tie back hair sufficiently • (Wore jewelry)

4. LT • To understand the basic principals of safety and sanitation and be able to APPLY them in the food service operation

5. Standard we are working on: • Standard: ACF Standard 2 Sanitation and Safety

6. Essential Question(s)? • Why should we make such an effort to understand and practice kitchen safety and sanitation, when we don’t do so at home? • What can we do to ensure safety and sanitation?

7. What is an accident? • Define in your own words what an accident is… • An accident is • any unplanned event that hurts someone or damages someone’s property • When you know the most common types of accidents, you can take steps to avoid or prevent them…

8. What are the 3 common types of accidents/injuries? • Burns • Cuts • Sprains, Strains and Falls

9. Causes of Burns • Open flame • Handle of a hot pan • Hot oil, grease • Chemicals

10. Types of Burns

11. First Degree Burn

12. 2nd Degree Burn

13. 3rd Degree Burn

14. Cuts • Most common type of injury for chefs/cooks • Can be caused by any number of sharp objects such as: • Knife • Can lid • Broken glass • Can opener • peeler

15. Types of cuts

16. Strains, Sprains and Falls • Result of twisting or wrenching your body out of its normal position • Often caused by tripping or falling over something • One of the most common strains is back strain caused by improperly lifting heavy items

17. How can you prevent accidents and injuries? • Preventing accidents/injuries is YOUR RESPONSIBILITY!!!! • Make yourself safer at work by observing safe working habits. • When you work safely, you help create and maintain a safe environment for everyone else • FOLLOW ALL KITCHEN SAFETY RULES

18. Review all Kitchen Safety Rules • Read through KSR together • Fill in the blanks as Mrs. Sugahara goes over the rules • To demonstrate we know these rules, you will: • Create a Safety Slogan Poster for ONE kitchen safety rule • Take a quiz on kitchen safety rules on Monday.

19. What to do in case of emergency? • First aid is the care you give in response to an accident. • What to do: • Check the scene of the accident • Stay calm and keep victim calm • Ask anyone not directly assisting to stand back • Call for medical help

20. What to do in case of emergency? • Administer first aid • Stay with victim until medical help arrives • Complete an accident report

21. What to do if someone gets a Burn? • Remove heat source • Keep victim calm and still • Soak burned area in cool water/soak some cloth in cool water and drape over burn * Never use ice – it can damage your skin

22. What to do if someone gets a Cut? • Clean area well with soap and warm water • If bleeding heavily, cover with sterile gauze pads and apply pressure until flow stops • Cover wound with a sterile dressing or bandage • Anyone helping with cut should wear disposable gloves and avoid coming into contact w/ blood

23. Sprains, Strains and Broken Bones • Rest the injured part of the body • If possible, elevate the injured part so it is higher than the person’s heart – this helps keep swelling down • Apply ice to injured area during first 24 hours • Leave ice in place for 15 minutes/hour • Wrap or bandage the injured area to give it support

24. What to do if someone is Choking? • Obstructed airway maneuver aka Heimlich maneuver • Make a fist and place the fist just above the victim’s navel with the thumb facing in. • Use a quick upward thrust. Repeat this thrusting motion until the obstruction is coughed up.

25. Heimlich manuever

26. When to use CPR? • Cardio Pulmonary Resuscitation • Used to restore BREATHING and HEARTBEAT

27. Emergency Procedures • In case of fire in our classroom • If smaller than 3’ x 3’, use baking soda, salt or smother or fire extinguisher • If bigger than 3’ x 3’, pull alarm and exit class • Meet at grassy area in front of classroom • Do head count • Head out to parking lot

28. Emergency Procedures • In case of fire at school • Exit classroom and meet on grassy area in front of classroom • Headcount • Walk to parking lot

29. Safety as an Ongoing Process • Because safety is such an important concern, there are several federal regulations all employers and managers must know and follow carefully. • OSHA • HSC • MSDS • HCP • Accident/Illness Reports and Records

30. The following slides address these standards: (so, YES write this down!) • PCO-3.0 Appraise safety measures and practice healthy behaviors in the workplace to ensure quality service. • Assess workplace situations for potential safety hazards and determine appropriate responses to prevent injuries. 

31. Standard PCO3.1 • · Validate the importance of maintaining a safe work environment.· Evaluate a work environment for safety hazards and risk factors to mitigate potential risk factors (i.e. slips, burns, cuts, food poisoning, smoke inhalation, etc.).· Describe the purpose and use of Materials Safety Data Sheets (MSDS), Hawaii Occupational Safety and Health (HIOSH), Occupational Safety and Health Administration (OSHA) and its relationship to workplace safety.· Assess emergency procedures for crises such as public disturbance, fire, or a natural disaster to ensure the safety and protection of others.· Evaluate the proper clean-up and disposal of hazardous and non-hazardous materials to provide a safe workplace.· Use a threat assessment model to identify, characterize and assess risk.· Assess the proper use of body mechanics (lifting, bending, carrying, etc.) to safely move objects and the consequences of ignoring body mechanic principles.

32. What is OSHA? • Occupational Safety and Health Administration (OSHA) • OSHA – a FEDERAL AGENCY (think DEA, FBI, NCIS) that is charged with keeping the workplace safe. • Employees (workers) have the RIGHT to a safe working environment FREE from hazards. • Requires employer (boss) to post safety and health information in the workplace • All EMPLOYEES must follow the regulations for workplace safety

33. HiOSH • Hawaii’s OSHA progam

34. Whose kuleana (responsibility) is it to ensure that every employee and customer is safe? • The food service establishment is LIABLE or legally responsible for the safety of employees and customers • This responsibility extends not only in the dining room and kitchen but also to the bathroom, parking lot, or any area surrounding the property. • Ex. – uneven pavement in parking lot, someone falls and sprains ankle – who pays?

35. What is HCS? • Hazard Communication Standard • Aka “Right to Know” or “HAZCOM” • Makes sure the Employer (boss) tells all employees (workers) about the chemical hazards on the job and trainsall employees how to safely use any products containing chemical hazards.

36. What are chemical hazards? • Chemicals that can irritate or eat away skin, lining of nose or throat or damage your digestive system (if ingested) • Irritating substances are called corrosivematerials • Cancer causing chemicals are called carcinogenic

37. What is the MSDS? • Material Safety Data Sheet • Describes the specific hazards posed by a chemical • Must have MSDS for each product that contains chemicals • Usually supplied by the chemical manufacturer or supplier • Must be accessible to everyone • There are 10 sections

38. What is on an MSDS? • Product Identification • Chemical and common name of product • Hazardous Components • Chemical and common name of ingredients that pose either a physical or a chemical hazard • Physical Data • A physical description of the product, incl. appearance, odor, boiling point, pH, and any other characteristic that might help identify it.

39. What is on an MSDS? 4. Fire and Explosion Data • Info about an explosive or fire hazards, incl whether or not the chemical is flammable • Also type of fire extinguisher or special firefighting procedures needed to put out a fire caused by product 5. Reactivity Data • Info concerning other substances or conditions to be avoided in relation to product

40. What is on an MSDS? 6. Spill or leak procedures • How to store and handle the product, clean up spills safely and dispose of used product and its container properly 7. Health Hazard Data • How the product can enter the body (breathing in vs. direct contact w/ skin) • Effects of being exposed • In about cancer causing effects of product

41. What is on an MSDS? 8. First Aid • The emergency procedures you should follow if you are exposed to the product 9. Special Protection Information • Information about protective gear such as masks, gloves or goggles • Appropriate procedure for keeping the area ventilated as you work • Any specific hygiene procedures you should follow before or after working with the product

42. What is on an MSDS? 10. Additional Information • Info or instruction that does not fall into any other sections on this sheet.

43. MSDS Activity • Check out this real MSDS. • You will write the specific information for YOUR MSDS for each of the 10 sections. • You will have a different MSDS than other people in the class, so you will share one part of your MSDS for your chemical.

44. What is a Hazard Communication Program? • Part of an effective safety program • Includes important documents that can be used as evidence that reasonable care was taken if someone was injured • A written policy stating that the establishment has the intention of complying with OSHA requirements • An up-to-date list of all hazardous chemical products used or stored (aka hazardous chemical inventory)

45. Hazard Communication Program • MSDS for every hazardous chemical included on inventory • Labels for each chemical containing product • A written copy of the training program for employees • A written copy of the hazard Communication Plan

46. What is an accident/illness report? • Result in time lost from work • Too many accidents = proper safety practices not being followed

47. Accidents/illness • Report accidents properly • Accident resulting in death = report to OSHA within 8 hours using a standard accident report form. • 3+ employees are hospitalized due to accident = report within 8 hours to OSHA • Other injuries/accidents report within 6 days • Keep a log of a/I, report must be posted for employees in FEB

48. Other stuff • Worker’s Compensation – program run by each state that proves help for employees who are hurt or get sick due to accident on the job • General Safety Audit – review of the level of safety in an establishments building, equipment, employee practices and management practices

49. AssessmentWrite the following questions on your paper.Answer the questions using complete sentences • Why should an employee review the MSDS for any products which that employee may be required to use? • What does a food-service establishment’s annual log of accidents and injuries tell you about an establishment? • For whom do you think the Hazard Communication Program is more important: employers or employees? WHY?

50. For more information • See Chapter 2.2 Accidents and Injuries in your Intro to Culinary Arts textbook