Y1.U3.1

1. Y1.U3.1 Introduction to Workplace Safety

2. Objectives • State who is legally responsible for providing a safe environment and ensuring safe practices • Define the role of OSHA regulations • Describe HCS requirements for Employers

3. Objectives cont. • Explain importance of general safety audit • Explain the importance of completing standard reports for any accident or illness at the operation • List ways to use protective clothing and equipment to prevent injuries

4. Carcinogenic Corrosive Hazard Communication Standard (HCS) Health hazard Liability Material Safety Data Sheet (MSDS) Occupational Safety and Health Administration (OSHA) Physical hazard Premises Terms

5. Toxic Workers’ compensation Accident General safety audit Near miss Personal Protective Equipment Emergency Plan Evacuation Terms cont.

6. Safety and the Law • The safety of all customers and employees is the responsibility of every foodservice establishment • Premises encompass all the property around the restaurant • Liability means the legal responsibility one person has to another

7. Labor Standards 16 & 17 years old 14 & 15 years old Restrictions on hours Can work in food preparation Can cook with gas or electric grills that do not involve cooking over an open flame Can prepare and serve beverages and use machines for this and other work- dishwashers, coffee grinders, popcorn poppers and microwaves that do not exceed 140°F. Can clean kitchen surfaces and non-power equipment that does not exceed 100°F. No hazardous duties or work in a freezer or meat cooler • Can work unlimited hrs. • Except in Hazardous situations: Hazardous equipment includes • Power driven meat processing machines, meat slicer, meat saw, meat grinder, meat chopper, patty forming machine • Commercial mixers, power driven bakery machines • Not allowed to operate, feed, set-up, adjust, repair or clean any of these machines

8. Workers’ Compensation • A State administered-program designed to help employees who are injured in accidents that occur at work, or who become sick because of job related reasons • Provides payments for lost work time, medical treatment, rehabilitation and training

9. Benefits of a Safety Program • Repeat customers • Employee job satisfaction • Lower operating costs • Increased profitability

10. Management Responsibility • Do nothing to cause injury, or permit it to occur on the premises, or during work carried out by employees off-premises • Know about hazards • Do whatever is necessary to correct hazards • Provide safe premises • Provide warning of possible dangers

11. Management Responsibility cont. Reasonable Care A safety program that is written down and made part of the training program and daily procedures that can be used as evidence

12. Employee Responsibility • Follow safe practices • Report potential dangers • Note the behavior of others • Respond promptly and correctly to injuries

13. Government Regulations • Occupational Safety and Health Administration (OSHA) is the Federal agency that creates and enforces safety-related standards and regulations in the workplace

14. Government Regulations cont. • OSHA has specific standards and forms for investigating and reporting accidents, injuries and illness. • Employers are required by law to inform employees of job safety and health protection provided by Occupational Health and Safety Act of 1970—display poster 2203—must be visible when reporting to work—can’t be reduced in size

16. Government Regulations cont. • Another form: OSHA Form No. 300 is used for required reporting of • Any accident resulting in death or the hospitalization of 3 or more employees within 8 hours of occurrence • Other injuries and illnesses are recorded within 6 working days • pp. 159-160

17. Government Regulations cont. • One of the most common violations in restaurants is lack of a hazard communication program • Also known as Right to Know and HAZCOM—employers are required to notify employees about chemical hazards present on the job, and to train in safe use.

18. Government Regulations cont. • Hazard Communication Standard (HCS) • Physical Hazards: chemicals that are flammable, explosive, highly reactive to air or water, stored under pressure that could cause damage to property and immediate injury

19. Government Regulations cont. • Hazard Communication Standard (HCS) • Health Hazards: chemicals that cause long- or short-term injuries or illnesses • Health hazards include chemicals that are toxic (poisonous), carcinogenic (cancer causing) and corrosive (can eat away or dissolve materials)

20. Government Regulations cont. • Required in Hazard Communication Standard (HCS) • Written Policy stating intention to comply • Current inventory of chemicals, including product name, amount on site, and location • Accessible MSDS’s -- poster • Training

21. Government Regulations cont. • Training • Present written policies and chemical inventory • Train to read and understand labels and MSDS sheets • Clarify rules for handling chemicals • Specify safety and emergency procedures • Obtain written proof of training

22. Government Regulations cont. • Material Safety Data Sheets (MSDS) describe the hazards of the chemicals in a foodservice operation • Includes Manufacturer Information, Product Identification, Hazardous Components, Physical Data, Fire & Explosion Data, Reactivity Data, Spill/Leak Procedures, Health Hazard Data, First Aid, Special Protection Data, Additional Info & Precautions

23. Government Regulations • Environmental Protection Agency (EPA): • Requires foodservice to track how they handle and dispose of hazardous materials such as cleaning products and pesticides

24. Symbols

25. Common Foodservice Chemicals • Chemical Cleaners • Ammonia (Quats) • Brass and silver cleaners • Chlorine bleach • Coffee pot cleaners • Degreasing agents • Disinfectants

26. Common Foodservice Chemicals cont. • Chemical Cleaners cont. • Drain cleaners • Floor cleaners • Dishwashing machine detergent • Fuels • Propane • Butane

27. Common Foodservice Chemicals cont. • Others • Carbon or Nitrogen dioxide gas cylinders • Fire extinguishers • Floor treatments • Herbicides, fungicides, pesticides • 1-6% of public is allergic to latex.

28. Common Foodservice Chemicals cont. • Did you know… • Mixing bleach (chlorine) and ammonia produce a toxic gas that can be fatal. (Windex, Dawn).

29. General Safety Audit • A safety inspection of an operations facilities, employee practices, and management practices • Facilities – building (exterior and interior), major systems (electrical, plumbing), furnishings (booths, tables, chairs), fixtures (sinks, lights, doors) • Equipment – (cooking, cutting, refrigerators, tools, fire extinguishers)

30. General Safety Audit cont. • Employee practices – trained and monitored • Management practices – evaluate level of commitment to protecting employees and customers Look at and identify any practices that might be hazardous Purpose: give overview of level of safety

31. Protective Clothing • Gloves, mitts, goggles, aprons, in good working order • Shoes, leather top and anti-skid, heel • Uniform, not baggy, machinery, fire, lifting • No jewelry • Long sleeves • Goggles when needed, deep fryer

32. Protective Clothing cont. • Mitts dry • Aprons – tied • Gloves/heat

33. Emergency Plans • Floor plans including first-aid stations, alarms, sprinklers, fire extinguishers posted in highly visible areas • Evacuation routes • Keep exit routes clear • Emergency telephone numbers for each type of emergency • Training and drilling employees

34. Accident • Unplanned, undesirable event that can cause property damage, injuries or fatalities, lost time from work, disruptions of work • The reporting of an accident safeguards both employer and employee • Ex. future problem from injury

35. Near Miss • An event in which property damage or injury is narrowly avoided. Any event that compromises customer or employee safety should be investigated and recorded

36. Accident Report • Record information as soon as possible • Include description, date, 2 signatures • Collect evidence/pictures • Interview involved and witnesses • Determine sequence of events, cause/effect, action taken • Submit reports to OSHA

37. Accident Report cont. • Keep employees informed of procedures and hazards that arise • If not already available, post emergency phone numbers

38. Evacuation • Each route marked with signs and lights • Battery-powered emergency lighting • All exit doors open outward without keys • Exit steps and ramps are marked, clear, in good repair • A person assigned to check remote areas