Workplace Safety Training for Bakery - Deli Employees

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Workplace Safety Trainingfor Bakery - Deli
Employees
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What Well Cover

• General Policies
• Housekeeping
• Bloodborne Pathogens
• Equipment Training
• Lock Out / Tag Out of Equipment

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Training Policy

• Sprouts has the responsibility to provide
  training to their employees such that they can
  perform their work duties safely.
• You have the responsibility to ask your
  supervisor how to operate unfamiliar equipment.
• Nobody has the right to make you perform an
  unsafe task.

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Safety is 1 at Sprouts!

• Sprouts wants everyone to go home safe and happy
  at the end of every shift.
• Working safely puts money in your pocket no lost
  shifts or expensive doctors bills
• It also saves the company money
• They dont lose productivity or have to train new
  personnel
• Thats why the company takes the time to train
  you they want you to . . .

Stay Safe!
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Good Housekeeping

• Eliminates accident and fire hazards
• Maintains safe, healthy work conditions
• Saves time, money, materials, space, and
  effort
• Improves productivity and quality
• Boosts morale
• Reflects a well-run organization

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Poor HousekeepingMay Cause

• Slips, trips, and falls
• Fires
• Chemical and machine accidents
• Electrical shocks
• Collisions and dangerous falling objects
• These things result in thousands of workplace
  deaths every year!

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Good Housekeeping Habits
Make time for housekeeping Evaluate your
workspace Remove hazards before starting
work Turn equipment off after using it Clean up
as you go Never ignore a safety hazard always
tell your supervisor!
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Housekeeping Checklistremember SAFEST

• Station, clean
• Aisles, clear
• Floors, clean dry
• Equipment, turned off
• Storage, organized
• Trash disposed of

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Prevent Slips Trips

• Clean up spills, fix leaks
• Pick up objects, straps bands
• Turn equipment off after using it
• Clean up as you go
• Put away electrical cords and air hoses
• Dont stack items in walkways
• Keep drawers closed
• Be careful when you carry objects
• Put away tools

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Prevent Cuts, Bumps, Scrapes

• Dont leave objects sticking out
• Pad head hazards
• Clean up broken glass immediately
• Properly store blades and sharp tools
• Properly discard old blades
• Keep utility knives sheathed or retracted

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Bloodborne Pathogens

• Microorganisms present in human blood that cause
  disease such as
• hepatitis B virus (HBV)
• human immunodeficiency virus (HIV)
• Treat all blood and bodily fluids as if they are
  infectious!

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How Exposure Occurs

• Contact of mucous membranes (the eye, nose,
  mouth) or broken (cut or abraded) skin with
  contaminated blood.
• Cuts from other contaminated sharps (scalpels,
  broken glass, needles)

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Preventing Exposure

• Use PPE, including
• Gloves and Gowns
• Face shields or Eye protection
• Mouthpieces or resuscitation devices
• Remove the PPE as soon as you leave the area.
• Wash your hands after removing gloves.

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If you are exposed

• Wash exposed area with soap and water
• Flush splashes to nose, mouth, or skin with water
• Irrigate eyes with water or saline
• Report the exposure to your supervisor
• See a healthcare professional

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Recordkeeping of an Incident

• Employee medical records must be kept
  confidential and not disclosed or reported
  without the employees written consent
• Medical records must be maintained for duration
  of employment plus 30 years

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Equipment Training

• We will cover
• Wrappers
• Mixers
• Slicers
• Ovens
• Once again
• Never use any equipment without training
• Always ask questions if you are unsure

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Equipment Training Counter Wrapper
Place package to be wrapped in the center of the
package rest (1). Using both hands, grasp film
at outer edges (2) and with an even, steady
motion, pull toward yourself enough film to fit
over and around the entire package to be wrapped.
(2)
(1)
(2)
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Equipment Training Counter Wrapper
Place film over package and tuck under around 2
of film along the edge farthest from you (3). As
you tuck the film, begin to pull the package
towards you. At this time the package will be
enclosed within the film. When you pull the film
towards you, apply enough tension to remove most
of the wrinkles before sealing package.
(3)
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Equipment Training Counter Wrapper
Hold turned-under film in place (4) and using
both hands, place the package on the hot plate
(5) to make the first seal. During this step the
cut-off rod (6) automatically softens the film so
that it will separate from the film roll.
(4)
(6)
(5)
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Equipment Training Counter Wrapper
Lift the wrapped package and tuck under the
excess film on the sides (7) to make a
tight package and then run across the hot plate
(8) to make the final seal. Note that the unused
film from the roll should be resting on the
cut-off rod waiting for the operator to wrap the
next package (9).
(8)
(9)
(7)
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Equipment Training Hobart Wrapping System
Please click the icon below to launch this short
training video
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Equipment Training Hobart Mixer
Please click the icon below to launch this short
training video
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Equipment Training Bread Slicer

• To operate the slicer, stand in front of the
  machine and grasp the lever with your right hand.
  
• Pull the lever all the way down and hold it in
  that position. Using your left hand, load the
  product into the machine.

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Equipment Training Bread Slicer

• While holding the lever completely forward, push
  the green Start button with your left hand.
• Restrain the hand lever slightly allowing it to
  return slowly until the knives have contacted AND
  penetrated the crust on the product. At this
  point allow the lever to return at its own speed.
• NEVER PUSH THE HAND LEVER.

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Equipment Training Bread Slicer

• When the slicing operation is complete, the
  machine will automatically stop.
• Once stopped, remove the product from the cradle.
  Use of the standard front mounted bagging scoop
  will ease packaging of your product.

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Equipment Training Bread Slicer

• The bagging scoops bread stop is adjustable to
  accommodate various size loaves.
• To adjust, apply pressure to the outside edges of
  the bread stop and slide it along the scoop to
  the desired position.

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Equipment Training Deli Slicer

• This slicer can be operated in automatic or
  manual mode.
• It has a 13" diameter blade.
• You can change the stroke length of the carriage
  to accommodate small products like salami and
  pepperoni, medium sized products like bologna and
  large products like cooked ham and turkey
  breasts.
• This slicer has 3 speeds.

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Equipment Training Deli Slicer

• Have your supervisor or experienced personnel
  demonstrate the operation of this slicer before
  you use it.
• Never try to fix or adjust this machine yourself.
  Always notify a supervisor if the machine needs
  service.

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Equipment Training Convection Oven

• Your oven may look like
• this or this

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Equipment Training Convection Oven

• These are gas ovens with a blower fan which
  circulates heat inside the oven cavity for
  evenly-baked goods.
• Do not operate with the blower fan deactivated.
• The temperature range for this oven is 140 500
  degrees.
• Do not operate this oven outside of this
  temperature range.
• If you suspect the oven is working improperly,
  turn it off and notify your supervisor or a store
  manager.

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Equipment Training Convection Oven

• Always use supplied oven mitts to transfer pans
  in and out of the oven.
• Always bake at the recommended temperature.
• Keep oven handles and surrounding floor clean
  clear of obstacles to prevent injury.

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Lock Out/Tag Out

• If you ever see a red or yellow lock or tag on a
  machine it is locked out for repairs.
• Never try to start a locked out machine.
• Never remove locks or tags.
• All machines being serviced must be locked out.
• Only trained and authorized personnel may lock or
  unlock a machine.

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Machine Safety

• Never try to fix a piece of equipment that is
  broken.
• Never change or sharpen slicer blades.
• Sprouts has licensed service contractors to do
  these things for you!
• If you observe a broken machine, your job is to
  alert your Supervisor or the Store Manager

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Lock Out/Tag Out
We use Lock Out /Tag Out to help protect
ourselves and others from hidden hazardous
energy, which could be due to electricity or
moving parts.
What is Hazardous Energy?
Stored energy in equipment, like Heat, Gravity,
Pneumatic or Hydraulic Pressure, Steam or
Chemical
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Hazardous Energy Injuries

• 7,600 injuries per year
• 80 of workers fail to turn off equipment
• Causes
• Unexpected startup
• Release of stored energy
• Fail to lockout/tagout

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Lockout Devices

• Lock
• Block
• Chain
• Multilock hasp
• Wheel valve cover
• Ball valve cover

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Tagout Device

• Warning devices only
• Readable
• Attached securely
• Resistant to degradation
• Only removed only by an authorized person

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Your Employee Responsibilities

• Notify supervisor when equipment needs repair or
  adjustment
• Leave all lockout/tagout devices in place
• Verify equipment is safe to operate following
  lockout/tagout
• Follow all safety rules while operating the
  equipment

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Injuries Accidents

• All injuries and accidents must be reported to
  your supervisor immediately -- !
• Accidents and injuries resulting in medical
  treatment must be documented on an accident
  investigation form.
• Not reporting an injury or accident immediately
  will result in disciplinary action.

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Disciplinary Action
Disregarding safety practices may result in
immediate dismissal or at least being written up
and suspended. Examples of violations

• Not wearing required PPE
• Not immediately reporting an injury or damage
• Committing an unsafe act such as removing a guard
  or engaging in horseplay
• Operating equipment you are not authorized to
  operate

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Return to Work Policy

• All injured employees that are returned to work
  with restrictions will be accommodated with a
  modified duty position until they can return to
  full capacity. Every effort will be made to
  return employees on medical restrictions to their
  normal position with modifications to meet the
  required medical restrictions. When it is not
  possible to accommodate employees at their normal
  position an alternative task, within the scope of
  the restrictions, will be assigned.

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• Thank you and welcome to the
• Sprouts Farmers Market family!