Hotel

1
Hotel Restaurant Sanitation and Safety

• HRT 225
• Fall 1998
• Don St. Hilaire
• Wednesday, November 18th

2
Todays Class

• Comments -Guest Speaker, Mr. Brian McDonough
• Regional Manager, Human Resources
• Marie Callenders
• Highlight Reading Assignment
• Discuss Status Sheets
• Class Summary

3
AWARE Employee Customer Safety- Trainers Guide

• Introduction
• Designing and Implementing a Safety Program
• Ensuring Fire Safety in Your Operation
• Handling Hazardous Materials Safely

4
AWARE Employee Customer Safety- Trainers Guide

• The Law and Your Responsibility
• Preventing Burns
• Preventing Cuts

5
AWARE Employee Customer Safety- Trainers Guide

• Preventing Lifting and Carrying Injuries
• Preventing Slips, Trips, and Falls
• Training Employees in Safe Driving

6
Applied Foodservice Sanitation Reminders

• Chapter 13 Accident Prevention and Action for
  Emergencies
• Chapter 14 Crisis Management
• Chapter 15 Dealing with Sanitation Regulations
  and Standards
• Chapter 16 Employee Sanitation Training

7
AWAREDesigning and Implementing a Safety Program

• What does the safety audit include?
• What is OSHA Poster No. 2203 and how is it used?
• How do safety committees function?
• Who are the members?
• How often should it meet and how many topics
  should be discussed?

8
AWAREDesigning and Implementing a Safety Program

• Define Stress?
• What are the signs of stress?
• What are effective techniques for dealing with
  stress?
• What are some examples of positive and negative
  stress?
• How to you help employees who are dealing with
  stress?

9
AWAREDesigning and Implementing a Safety Program

• Define Foodservice Accidents
• What are the procedures regarding First Aid kits?
• Contents, access, location, and inspections
• What are the key steps in providing first aid?
• Who and when to call, ABC
• What to do when providing first aid?

10
AWAREDesigning and Implementing a Safety Program

• Define Emergency
• How to respond to emergencies using a 3-stage
  procedure?
• How to prepare for emergencies?
• What to do after the emergencies are over?

11
AWAREDesigning and Implementing a Safety Program

• What does a well-designed safety program do?
• What is the goal of a safety program?
• Why is documentation important and how is it used?

12
AWAREEnsuring Fire Safety in Your Operation

• Types, Causes, and Prevention of
• Electrical fires
• Flammable chemicals
• Wich, gel, or solid fuel-type products
• Smoke detectors - How do they work?
• Ionization detectors
• Photoelectric detectors

13
AWAREEnsuring Fire Safety in Your Operation

• Heat detectors - How do they work?
• Thermostats
• Fusible links
• Rate-of-rise detectors
• Flame detectors
• What are the two primary types of fire
  extinguishing devices?
• How do they work?

14
AWAREEnsuring Fire Safety in Your Operation

• Primary types of fire extinguishing devices
• What are examples of Fixed automatic systems?
• What are examples of Portable, hand-operated
  devices?
• How are restaurant fires classified?

15
AWAREEnsuring Fire Safety in Your Operation

• What should your employees know about evacuation
  routes?
• What steps should you take if a fire does occur?
• What is the NFPA advise about fighting fires?
• When do you NOT fight a fire?
• What is the PASS method?

16
Video Protecting Yourself and Your Customers

• What were the 3 most useful parts of this video?
• What was the least useful part of this video?
• Would you show this video to your employees?

17
AWAREHandling Hazardous Materials Safely

• What is HAZCOM?
• What will usually be inspected?
• What are the steps to develop a written HAZCOM
  program?
• What should a written HAZCOM program include?

18
AWAREHandling Hazardous Materials Safely

• How to purchase, store, and handle chemicals?
• What does OSHA require?
• When should a MSDS be provided?
• What are MSDSs a part of ?

19
AWAREHandling Hazardous Materials Safely

• What is the role of PPE?
• What is the role of training?
• What should training and orientation include?

20
AWAREHandling Workers Compensation and ADA
Issues

• What is Workers Compensation?
• How are Workers Compensation premiums
  determined?
• Why do Workers Compensation costs continue to
  rise?
• What procedures should you develop to help you
  control Workers Compensation costs and incidents?

21
AWAREHandling Workers Compensation and ADA
Issues

• What is the Americans with Disabilities Act
  (ADA)?
• What is Title 1?
• Define a qualified individual with a disability
• Define the three classes of disability under the
  ADA?
• What should an employer do?

22
AWAREHandling Workers Compensation and ADA
Issues

• What is the intent of the ADA?
• What are reasonable accommodations?
• What are the 4 different types of reasonable
  accommodations?
• How can an employer be liable for both workers
  compensation claims and ADA complaints?

23
AWAREHandling Workers Compensation and ADA
Issues

• How to receive workers compensation benefits?
• What must an employee prove to establish a
  violation under the ADA?
• The ADA allows an employee to file a claim with
  the EEOC. How can a claim affect the employer?
• What are the remedies available to employees?
• The importance of a thorough investigation.

24
AWAREThe Law and Your Responsibility

• What does a General Liability policy cover?
• What are the direct costs and the indirect costs
  associated with Liability?
• Define reasonable care and negligence.
• What are the basic responsibilities of
  foodservice establishments?

25
AWAREThe Law and Your Responsibility

• What is Actual Knowledge?
• What is Constructive Knowledge?
• What are the two basic systems of comparative
  negligence?
• What are compensatory, actual, and punitive
  damages?

26
AWAREThe Law and Your Responsibility

• What is third-party liability?
• When guests are injured, what do you do and what
  do you NOT do?
• What do you do when employees are injured?
• How to file a workers compensation claim?
• What is the importance of effective communication?

27
AWAREThe Law and Your Responsibility

• What are the OSHA activities that most affect
  foodservice establishments?
• How does OSHA define an occupational injury and
  an occupational illness?
• When must work-related injuries and illnesses be
  recorded?
• What are the display and availability
  requirements of OSHA?

28
AWAREThe Law and Your Responsibility

• What is OSHA authorized to inspect?
• What takes place during most inspections?
• What does the OSHA inspector NOT do?

29
AWARE Preventing Burns

• What does OSHA require?
• How to choose PPE equipment?
• What should kitchen workers wear?
• How to communicate the importance of PPE?
• What should you do and know before operating
  equipment?

30
AWARE Preventing Burns

• What are the rules of correct alignment when
  operating ranges, broilers, grills, and ovens?
• What are the rules of working with microwave
  ovens, deep fryers, steam equipment?
• How do you serve hot food and beverages to guests?

31
AWARE Preventing Burns

• What are the general safety practices for
  preventing burns?
• How to react to chemical burns and large
  second-degree burns?

32
Assignment

• Review pages 1- 73 and 112 - 141 of the AWARE
  Employee and Customer Safety Trainers Guide.
• Read pages 74 -111 of the AWARE Employee and
  Customer Safety Trainers Guide

33
Assignment cont.

• Complete Safety Inspection paper which is due on
  Monday, November 23rd
• Prepare for Safety quiz which is on Wednesday,
  November 25th
• Prepare for Safety exam which is on Monday,
  November 30th