employee safety for food service workers
DESCRIPTION
Food Service Occupational Employee SafetyTRANSCRIPT
Claims Administrative Services
HOUSEKEEPINGFOOD SERVICEFOOD SERVICE
SCHOOL
DISTRICTS
SCHOOL
DISTRICTS
SCHOOL
DISTRICTS
SCHOOL
DISTRICTS
SCHOOL
DISTRICTS
SCHOOL
DISTRICTS
Claims Administrative Services Gary Gamble
HOUSEKEEPINGGENERAL SAFETY RULESGENERAL SAFETY RULES
NO ALCOHOL OR DRUGS will be used on the job at any time.
REPORT ALL JOB ACCIDENTS THE SAME DAY the accident happens.
All non-emergency TREATMENT FOR ACCIDENTS MUST BE AUTHORIZED by your supervisor first.
WEAR SEAT BELTS at all times in district vehicles.
SAFETY IS YOUR RESPONSBILITY. Work safely and report all safety hazards to your supervisor.
Claims Administrative Services Gary Gamble
Claims Administrative Services
HOUSEKEEPINGPERSONAL PROTECTIVE EQUIPMENTPERSONAL PROTECTIVE EQUIPMENT
Claims Administrative Services Gary Gamble
Personal Protective Equipment (PPE) will be worn for the following job activities:
Metal mesh gloves are used when cleaning knives and blades for the slicer and chopper.
Chemical splash goggles are worn when using chemicals to clean the dish machine, oven, steamer, kettle.
Insulated or heat-resistant gloves of elbow-length are used to remove hot pans from the oven.
Protective apron and long rubber, slip-resistant gloves are worn when operating the dish machine.
Protective gloves are worn when using bleach, oven cleaner, abrasive cleaner, or other harsh chemicals.
Claims Administrative Services
HOUSEKEEPINGSAMPLES OF PPESAMPLES OF PPE
Claims Administrative Services Gary Gamble
Claims Administrative Services
HOUSEKEEPINGELECTRICAL EQUIPMENTELECTRICAL EQUIPMENT
Claims Administrative Services Gary Gamble
Employees are trained in the use of the machines and equipment they will use on the job.
Employee will be sure hands are dry prior to touching an electrical appliance, plug or electrical outlet.
Employee will ensure that all safety devices are firmly attached and in place prior to using the machine.
Turn the switch to “off” and unplug from the electrical outlet prior to cleaning or adjusting the machine.
Employees will keep fingers, hands, spoons, knives, etc. away from moving parts. Do not remove food until the machine has stopped.
Prior to plugging a machine into an electrical outlet, the machine is in the “off” position.
Claims Administrative Services
HOUSEKEEPINGELECTRICAL EQUIPMENTELECTRICAL EQUIPMENT
Claims Administrative Services Gary Gamble
All equipment is cleaned properly, follow the instructions in the policy and procedure manual.
Mixing machines are not started until the bowl is properly placed and the “beater” is securely fastened.
A spatula is used to push food into the mixer or grinder.
Equipment is not left on when unattended.
Extension cords are not used.
All electrical plugs manufactured with 3 prongs will be maintained as such.
Metal mesh gloves are used when cleaning knives and blades for the slicer and chopper.
Claims Administrative Services
HOUSEKEEPINGKNIFE SAFETYKNIFE SAFETY
Claims Administrative Services Gary Gamble
Knives are utilized only for the operation for which they are intended. Employees are trained to use the right knife for the job.
Point the sharp edge away from the body and away from others when cleaning, drying or wiping knives.
Knives are stored safely and neatly with handles easily accessible to prevent cuts. Knives are stored in a knife rack or special knife drawer.
Remove steel particles from knives after they are sharpened.
Knives to be washed are left on the drain board and not dropped into the sink of soapy water where they cannot be seen. Knives are not placed in locations where they are not obviously visible.
Claims Administrative Services
HOUSEKEEPINGKNIFE SAFETYKNIFE SAFETY
Claims Administrative Services Gary Gamble
Do not try to catch a falling knife.
Knives are picked up by the handle not the blade.
Knives are kept sharpened for ease of use.
Wire mesh gloves are worn when cleaning knives.
Clean, sanitized cutting boards are available and available at every work station where knives are used.
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HOUSEKEEPINGBOX CUTTERSBOX CUTTERS
Claims Administrative Services Gary Gamble
Wear wire mesh gloves when using a box cutter.
Ensure that the blade of the cutter is sharp.
Expose the blade as little as possible.
Press the exposed blade across the parts of the box to be cut. Do not force the cut.
Keep hands and body out of the way of the blade.
When finished with the blade, retract it completely. Do not set the box cutter down with the blade exposed.
Claims Administrative Services
HOUSEKEEPINGCART SAFETYCART SAFETY
Claims Administrative Services Gary Gamble
Carts will not be overloaded. Employees should always be able to see where they are going.
Carts are kept clean and sanitized.
The wheels on carts are maintained in good working order.
Carts that are in poor repair are removed from service.
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HOUSEKEEPINGPREVENTING STRAINSPREVENTING STRAINS
Claims Administrative Services Gary Gamble
Heavy items are stored on the lower shelves or waist high.
Heavy files are placed in the bottom drawer of file cabinet.
Dollies, carts or hand trucks are used when moving objects too heavy to carry.
One object at time is removed from shelves.
Claims Administrative Services
HOUSEKEEPINGPREVENTING STRAINSPREVENTING STRAINS
Claims Administrative Services Gary Gamble
Carts or dollies or hand trucks are used at all times to move heavy or bulky loads, hot pans/pots, and several items at one time.
Employees will work together to lift heavy loads.
Employees are trained on proper lifting techniques.
Employees will use proper lifting techniques.
Employees do not lift objects when their hands are greasy or wet.
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HOUSEKEEPINGSAFE LIFTINGSAFE LIFTING
Claims Administrative Services Gary Gamble
Claims Administrative Services
HOUSEKEEPINGSLIPS, TRIPS, FALLSSLIPS, TRIPS, FALLS
Claims Administrative Services Gary Gamble
Increase the level of safety awareness regarding slip and falls in your Food Service Department.
Ensure that you wear slip-resistant shoes to minimize slip and falls.
Spot clean small spillages and pick up food contamination immediately.
Ensure good housekeeping practices and keep aisle-ways and pathways clear.
Keep storage areas neat, clean, and organized, and use a safe ladder to reach top shelves.
Claims Administrative Services
HOUSEKEEPINGHAZARDOUS CHEMICALSHAZARDOUS CHEMICALS
Claims Administrative Services Gary Gamble
You have the “Right to Know” what the chemical hazards are and how you can protect yourself from them.
Before you move, handle, or open a chemical container, READ THE LABEL and follow the instructions.
Become familiar with Material Safety Data Sheets (MSDS) because they give all the details on chemical and physical dangers, safety procedures, and first aid techniques.
Make sure you use the right protective clothing and equipment, and that it fits properly.
Follow safe work practices for cleaning and storing, and report any damaged equipment.
Never mix chemicals!!! DANGER! DANGER! DANGER!
Don’t take chances! TREAT CHEMICALS with respect.
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HOUSEKEEPINGLADDER SAFETYLADDER SAFETY
Claims Administrative Services Gary Gamble
Remember to select the right type of ladder for the job.
Remember to inspect a ladder before using.
Place ladder on solid, firm, and flat surface before using.
Keep the area at the base of the ladder clear.
Place the ladder away from unlocked/unguarded doors.
Never carry objects up/down ladder that obscure vision.
Never use milk crates, boxes, or chairs as ladders.
Food Service – use step stool ladder with platform step.
SAFETY IS A MINDSET! Think safety each day at work.
Claims Administrative Services
HOUSEKEEPINGBURNS & SCALDSBURNS & SCALDS
Claims Administrative Services Gary Gamble
Learn to use equipment properly and use personal protective equipment to avoid injury.
Use tongs and oven mitts to remove hot items from steamers or pasta boilers.
Place hot steamed items on trays to carry, rather than carrying steamed containers across the floor.
Open ovens or steamers by standing to the side, keeping the door between you and the open steamer.
Don't reach above ovens or steamers while removing food
Assume that pots, pot handles, and utensils in pots are hot and use oven mitts when handling them.
Ask for help when moving or carrying a heavy pot of hot liquid off the burner.
Claims Administrative Services
HOUSEKEEPINGBURNS & SCALDSBURNS & SCALDS
Claims Administrative Services Gary Gamble
Learn to use equipment properly and use personal protective equipment to avoid injury.
Use tongs and oven mitts to remove hot items from steamers or pasta boilers.
Place hot steamed items on trays to carry, rather than carrying steamed containers across the floor.
Open ovens or steamers by standing to the side, keeping the door between you and the open steamer.
Don't reach above ovens or steamers while removing food
Assume that pots, pot handles, and utensils in pots are hot and use oven mitts when handling them.
Ask for help when moving or carrying a heavy pot of hot liquid off the burner.
Claims Administrative Services
HOUSEKEEPINGCONNECT THE REASONCONNECT THE REASON
Claims Administrative Services Gary Gamble
PROTECT YOURSELF
FROM INJURY
Claims Administrative Services
HOUSEKEEPINGYOU HAVE THE POWER!YOU HAVE THE POWER!
Claims Administrative Services Gary Gamble