Chemical safety
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Chemical Safety. Siew Guan Lee Dietetic Intern University of Idaho. Objectives. Identify chemicals used in the kitchen Understand the importance of storing and handling chemicals safely in the kitchen Know the emergency options Know when to use protective equipment when using chemicals

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Chemical Safety

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Chemical safety

Chemical Safety

Siew Guan Lee

Dietetic Intern

University of Idaho


Objectives

Objectives

  • Identify chemicals used in the kitchen

  • Understand the importance of storing and handling chemicals safely in the kitchen

  • Know the emergency options

  • Know when to use protective equipment when using chemicals

  • Become familiar with the “Storing and Using Poisonous or Toxic Chemicals Safety SOP”

  • Become familiar with the procedure of a three-compartment sink


Chemical safety1

Chemical Safety

  • What are some of the chemicals that we use in the kitchen?

  • Oven cleaner

  • Mr. Muscle Oven and grill cleaner

  • Lime-A-Way Delimer

  • Grease Express Fast Foam Degreaser

  • Whistle Degreaser

  • Oasis 146 Multi-Quat Sanitizer

  • All purpose cleaner

  • Warewashing detergent


Why is it important

Why is it important?

  • Protecting foods against chemical contamination

  • Protecting employees from exposure to hazardous chemical

  • Bottom line is: we don’t want anybody to get hurt


What does it tell us

What Does It Tell Us?

  • Out of 15 incidents reported from 2003 through 2013

    • 1 incident was due to burn

    • The rest of 14 were due to sanitizer splashed into the eyes


Question

Question

  • What does a the Material Safety Data Sheet (MSDS) tell us?

  • A MSDS tells us:

    • Directions for safe use of the chemical

    • Handling instructions (includes storage, disposal)

    • What protective equipment to use (e.g. gloves, goggles)

    • Emergency procedures


Storing using chemicals sop

Storing & Using Chemicals SOP

  • Know the MSDS for each chemical in the kitchen

  • Instruct all staff on proper use of chemicals

  • Follow manufacturer’s directions for storing & mixing

  • Store only chemicals that are necessary to kitchen

  • Do not mix chemicals


Storing using chemicals sop1

Storing & Using Chemicals SOP

  • Use gloves/eye protectors

  • Always put water in bucket/container first before adding chemical

  • Store chemicals in their original containers

  • DO NOT use empty chemical containers for storing food or water

  • Store chemicals separately from food


Storing using chemicals sop2

Storing & Using Chemicals SOP

  • First Aide Supplies:

    • Label and store in a container away from food

    • Label and store medicines in a designated area

    • Do not store medicines in food storage areas

    • Store refrigerated medicines in a covered container


Cleaning and sanitizing surfaces

Cleaning and Sanitizing Surfaces

  • Follow Chemical Directions

  • Wash… Rinse… Sanitize

  • When: After contamination, exposure, schedule

  • Change bucket at needed

  • Handouts…


Three compartment sink

Three-Compartment Sink

  • Three- Compartment Sink

WASH

Hot Water

Clean detergent solution

At or above 110F

RINSE

Clean Water

SANITIZE

Immerse in sanitizing solution for 30 secs

Following sanitation, all utensils & food equipment must be air-dried.

Towel drying is prohibited!


Post test review

Post-Test/Review

  • You are not sure what to do after some floor cleaner accidentally spills. This information can be found:

    A. On a website you could check after you go home

    B. In a locked file drawer in the manager’s desk

    C.On a Material Safety Data Sheet

    D.In your job description


Post test review1

Post-Test/Review

  • Which of the following is an example of protective equipment we might need when using a cleaning product?

    A. Goggles

    B. A pair of socks

    C. A pot holder

    D. An empty spray bottle


Post test review2

Post-Test/Review

  • Which of the following is a good practice?

    A. Save empty margarine tubs for sanitizing solutionB. Save empty glass cleaner bottles and use them for spraying oil on pans

    C. Use the clean, empty detergent tub for storing sugar

    D. Keep chemicals in separate storage areas


What is expected of staff

What is expected of staff?

  • Follow the “Standard Operating Procedures (SOP’s)”

  • Communicate with your supervisor if you have questions or concerns.


Question1

Question?


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