y1.u3.2 prevention fire, burn, slips, lifting, cuts
TRANSCRIPT
Y1.U3.2 PreventionFire, Burn, Slips,
Lifting, Cuts
Intro
• Obviously, it is important to know how to protect yourself and customers.
• The main parts of a fire safety plan– Installing fire safety equipment– Developing and publicizing evacuation
routes– Training and drilling employees
Fire Hazards
• Electrical wiring and equipment - improper use of equipment accounts for 1/3 of all accidental fires in restaurants
• Check for discharged or damaged fire extinguishers, replace
Fire Hazards
• Grease fires– Walls, work surfaces, ranges, fryers, broilers, ovens,
microwaves, heating, air conditioning, hoods, filters
– Prevent with regular cleaning schedule
– Keep flammable materials away from heat surfaces
– Keep linens, food in dry storage, boxes, paper goods away from corrosive materials such as acid cleaners or bleach
Fire Hazards
• Arson– Deliberate and malicious burning of property
• Difficult to prevent– Good overall fire safety and building
security can decrease opportunities
Fire Detection Devices
• Most detectors react to Heat, Smoke or Flame
• Smoke detectors
• Heat detectors
• A fire safety expert should install and maintain all fire detection devices
Fire Detection Devices
Smoke DetectorsIonization Detectors Uses small electric current to detect combustion
particles from smoke, heat or flames
Photoelectric Detectors Uses a beam of light located inside the device to react to smoke or flame
Heat/Flame DetectorsThermostats Contains a metal strip or disk that closes against an
electric contact and starts alarm when preset temperature is reached
Rate of Rise Detectors
Triggers an alarm when the temperature rises faster than a preset number of degrees per minute
Flame detectors Uses infrared and ultraviolet sensors that respond to the movement of flame, or to its radiant energy
Classes of Fire & Extinguishers
Classes of Fire & Extinguishers
• All restaurant fires are classified as A, B, C, D, or K.
• Different types of fires require different types of fire extinguishers.
• Have a fire safety expert help choose the right type of extinguisher.
• Automatic and mechanical extinguishers need to be fully charged and regularly inspected.
• Extinguishers should be located near possible fire hazards– and along convenient exit routes
Classes of Fire & Extinguishers
• All systems focus on four ways to put out a fire– Remove the fire’s fuel supply– Deny it oxygen– Cool the fire’s fuel below its combustion
point– Disrupt the flame’s chain reaction by using a
dry chemical extinguisher
Classes of Fire & Extinguishers
• Class A – Ordinary Combustibles– Wood, paper, cloth and cardboard– Storage rooms, dining areas, restrooms and
refuse storage areas– Use A or A/B/C extinguisher on class A fire– Examples: fire in trash can, tablecloth,
plastic container that comes in contact with range or griddle
Classes of Fire & Extinguishers
• Class B – Flammable Liquids– Flammable liquids, gases, grease, oil,
shortening, pressurized cans– Kitchens (K is better), maintenance areas– Only K or B/C extinguishers on deep fat
fryer• B/C containing sodium bicarbonate or potassium
bicarbonate.
– Built-up grease, aerosol cans
Classes of Fire & Extinguishers
• Class C – Electrical Equipment– Live electrical equipment, cords, circuits,
motors, switches, wiring– Only B/C or A/B/C, non conductive (carbon
dioxide)– Toaster, frayed cord (hot), motor
Classes of Fire & Extinguishers
• Class D – Combustible Metals
Classes of Fire & Extinguishers
• Class K – Cooking oils and fats
Classes of Fire & ExtinguishersExtinguisher materials
Water-based extinguishers
• Rechargeable from a clean water source (Approved)• Use on Class fire only
Aqueous film – forming foam extinguishers
• Reduces temperature and supply of oxygen to fire• Must be protected from freezing• Use only on Class A or A/B fires• Do not use on deep-fat fires
Carbon dioxide extinguishers
o Contains gas-based mixture, leaves no residueo Limited in rangeo May deplete user’s oxygen supplyo Use on B or C fires
Dry chemical extinguishers
• Interrupts chemical action that sustains fire• Available A/B/C and B/C and K• Only B/C or K type used on deep-fat fryers
Hand Portable
• Hand portable extinguishers can be used for small fires, but only by those who are trained to use them correctly.
• Use extinguishers for fires on 3 ft high/wide or less.
• Extinguishers are marked with the type of fires they fight.
Use PASS system
• Pull pin
• Aim at base of fire
• Squeeze trigger
• Sweep side to side, standing 6-8 ft away.
National Fire Protection Association (NFPA)
• NFPA require Ansel system
Evacuation
• Plan – To protect people– If there is a fire you need a plan– Mark each route with signs and lights– Provide emergency lighting (battery)– Exit doors open outward without keys– Exit steps, ramps marked, kept clear, in good
repair
Evacuation
• Execution – Call fire department– Start evacuating people immediately– Shut off gas valve– Meet at designed assembly point– Inform firefighter if someone is missing
Who Fights the Fire?
• 1st question: Are you in danger?– Fools rush in
Notify Supervisor
• At Home:– Only use extinguisher if trained– If any doubt, call fire dept, and evacuate.
Do not fight fire if
• there is thick smoke
• fire is so hot you can’t get close to it
• fire is more than 3 feet in diameter
• fire could spread to dangerous stuff
• proper extinguisher not available
• not trained
Preventing Burns
• General– Correct uniforms protect against spattering,
steam, hot equipment (dry)– Be careful with rubber gloves– Traffic patterns should be free flowing and
open, clear of obstacles– When carrying hot food warn others verbally
Preventing BurnsDegree Description Treatment
First-Degree -Least serious-Skin turns red, sensitive-May become swollen
-Run cold water over it-Cover with wet, cool towel-No ice
Second-Degree -More serious, painful-Blisters, mat ooze-Intense pain and swelling
-Cold water and towel-No ice, ointment, bandage-Seek medical attention immediately
Third-degree -Most serious, painless-May turn white, soft or black hard
-Cover with cool, moist, sterile gauze-Do not remove clothing-No ointment, compress, water-Immediate medical attention
Preventing Burns
• Deep Fat Fryers– Dry off food of excess water and ice crystals– Fill baskets no more than half full– Regular schedule cleaning, filtering– Stand away, do not lean over– Lower/raise baskets gently– Place draining receptacle close to fryer– Long tongs– Place food with away motion
Preventing Burns
• Dishwashers– Care opening door– Dishes are Hot
• Hot table– Open lids away– Warn customers, service area, plates, etc.
Preventing Burns
• 10 steps to avoid burns:1. Equipment in goods working order
2. Do not overcrowd range top
3. Pot handles away from burners and not sticking out over edge of range
4. Keep burner flames from licking over pan
5. Open covers Away from you
Preventing Burns
• 10 steps cont..6. Place items in boiling water and deep fat carefully to avoid splashing
7. Never leave hot fat unattended
8. Hot and heavy – get help
9. No metal in microwave
10. Hot pads to remove food from microwave
Falls
Falls
©©R.Furdell
R.Furdell
Surfaces
• Most slips, trips, falls occur on 3 types of surfaces– steps– floors– pavement outside of building
Accidents
• Usually occur while people are – walking– carrying objects– daydreaming
FOCUS ON WHAT YOU ARE DOING
• One of the best ways to safe guard customers and coworkers is to anticipate what might happen
Hazards
• Hurrying: Pay Attention, watch for obstacles, no running
• Debris, inside and out– Keep aisles and stairs clear– Weather hazards outside– Rugs, runners in good condition
• Grease, oil, water on floors (shoes)– MISE EN PLACE--CLEAN
Hazards
• Spills– Verbally warn– Post area– Have help, one direct, one clean– Use absorbent compound to soak up spills
Hazards
• Stairs, ramps, raised areas– Adequate lighting– Clearly marked– Sturdy handrails– Keep free from tears, ragged edges– Keep clear of obstacles
Hazards
• Ladders– Work with someone--hold– Keep away from overhead objects– Wind– Firm flat surface– Easy reach
Hazards
• Ladders– Lock folding bar– Test balance– Metal—Electrical– Doors– Have 1 free hand– Stand below top 2 rungs
Hazards
• Ladders– Straight ladder should rest 3 feet above spot
top of ladder will rest– Label indicates weight rating– Store securely
Lifting©©
R.FurdellR.Furdell
Precautions before lifting
• Sturdy, non-skid shoes• Avoid loose clothing• Check weight• Look for hand holds• Check Balance• Ask for help• Use wheels• Use Proper lifting techniques
Proper lifting technique
• Establish solid footing– Check floor condition– Stand, close to load, feet shoulder-width
apart, one foot slightly in front of the other
• Align your body– Stand straight and face load– Bend at knees, using leg muscles
Proper lifting technique
Proper lifting technique• Lift
– Grip with whole hand, wrists straight as possible
– Tighten stomach muscles and align the back– Arch lower back by pulling shoulders back and
sticking out chest– Check weight and balance– Transfer weight to legs– Lift with legs– Do not twist
Proper lifting technique
• Setting down the load– Using leg muscles, bend at knees– Set down corner of load, slide hand out from
under and settle rest of load
Proper lifting technique
Carrying Safely
• Look for Hazards– Slippery floors– People– Furniture or equipment– Carpet tears
• Check for safe place to set down load if needed
Carrying Safely
• Use whole hand
• Keep load close to body, elbows in
• Stomach muscles firm, back aligned
• Move feet instead of twisting
Carrying Safely - TraysOne hand in front, one hand in middle of balanced tray, shoulder
Preventing Cuts©©
R.FurdellR.FurdellPreventing Cuts
Hazards
• Cans, can lids, can openers
• Cutting strips on foil and film boxes
• Wooden crates (splinters, nails, staples)
• Box openers, utility knives
• Knives, including plastic
• Broken glass including dishes
• Machinery with blades
Avoid Cuts by
• Use gloves or towel to protect hands removing covers
• Use proper openers, never knives
• Plastic or metal scoops, not glass for ice, do not cool glass in ice.
• Throw out nearby food or ice if glass is broken, (storage)
Glass Clean Up
• Clean immediately
• Separate container or boxed to protect person empting garbage
• Use safety gloves, dustpan
• Instruct customers not to help
Knife Handling Practices
• Keep knives sharp (less force)
• Never touch blade
• Use only for intended purpose
• Damp cloth under cutting board
• If interruption occurs stop cutting and place knife on a secure, flat surface
Knife Handling Practices
• NEVER leave soaking under water—wash separately
• Never try catch falling knife, move out of way, verbally warn
• Carry knives with cutting edge slightly away from body
Knife Handling Practices
• To pass knife place it down on a sanitized surface, let other person pick it up by handle
• Store knives properly, do not leave laying around