SAFETY

1
SAFETY

• Contents he Safe Work Place
• Prevention of
• Burns
• Cuts Strains Falls Fires
• Injuries From Machines First Aid Basic
• Basic Principles
• Wounds / Bleeding
• Burns Poisoning
• Foreign Objects Test

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Safety is a major responsibility of all
foodservice personnel

• Accident prevention should be practiced according
  to the old principle, prevention is better
  then cure.
  
• The following steps to safety are the
  responsibility of management
  
• Arrange for inspections by qualified safety
  inspectors.
  
• Follow through on removing and / or correcting
  potential safety hazards.
  
• Provide continuous training.
• Furnish written reports of all accidents.
• Keep all equipment, machines, physical
  structures, and surfaces in good repair.
  
• Keep correct type of fire extinguishing equipment
  in appropriate locations.
  
• Keep emergency telephone numbers for police,
  ambulance, and hospitals posted near the
  telephone.
  
• Keep first aid supplies available.
• Keep exits clearly marked.
• Provide equipment required for safety,
  including safe ladders, special containers,
  plainly marked, for broken glass storage racks
  for knives and sharp tools covered containers
  for trash and refuse.

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The Safe Work Place

• Most of this section is concerned with ways
  that workers can prevent certain kinds of
  
• accidents, such as cuts, burns, and falls.
  However, it is much easier to develop and
  
• practice habits that prevent accidents if safety
  is built into the work place.
  
• Building safety into the kitchen
• Structure, equipment, and electrical wiring in
  good repair.
  
• Adequate lighting on work surfaces and in
  corridors.
  
• Nonslip floors
• Clearly marked exits.
• Equipment supplied with necessary safety
  devices.
  
• Heat-activated fire extinguishers over cooking
  equipment.
  
• Conveniently located emergency equipment.
• Clearly posted emergency telephone numbers.
• Smooth traffic patterns to avoid collisions
  between workers.
  
• Building safety into workers
• Safety is more than just memorizing all the
  rules in this chapter. Safety is an attitude, a
  matter of professionalism. True professionals
  work safely because its part of their work and
  want to do it as well as possible. Many
  accidents are caused by carelessness, by lack of
  attention, and by clowning around in the kitchen.

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Preventing - Burns

• Know the emergency procedures for reporting
  fires.
  
• Know the location of the fire extinguishers and
  how to use them.
  
• Open and ventilate gas ovens before lighting.
• Keep ranges, fryers, griddles, and broilers clean
  from grease.
  
• Use only dry pads to move hot pans or cooking
  utensils.
  
• Use long-handled hooks to open covers of steam.
• Lift lids on the side of the pan opposite you to
  allow steam to escape.
  
• Keep handles of pans out of the aisle and away
  from direct source of heat, such as over open
  flame
  
• Open valves of steam-jacketed kettles and urns
  slowly to avoid splashing hot water and steam.
  
• Close all valves and spigots before filling urns
  or kettles.
  
• Get assistance when moving heavy containers and
  hot food.
  
• Warn others about hot pans or hot china.
• Avoid over - filling pans and containers with hot
  foods and liquids.
  
• Wear clean uniforms that fit properly.
• Strike matches in a direction away from you.
• Avoid spattering liquids into hot fat.
• Keep fire doors closed.
• Keep exits, fire doors, and fire escapes free of
  obstacles and equipment.
  

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Preventing - Cuts

• Learn the complete instructions for operating
  meat slicers, food grinders, or food choppers.
  Always read instructions.
  
• Keep blades of knives and slicers sharp.
• Store knives in safe holders or racks. Knives
  should never be left in a sink or in an area
  where they cannot be seen.
  
• Never try to catch a falling knife.
• Select the appropriate knife for the specific
  task.
  
• Use knives for cutting and chopping, never to
  open lids or cans.
  
• Hold knives and sharp tools by the handle.
• Use a cutting board. Cut away from your body.
• Turn switch to off position before cleaning or
  adjusting.
  
• Switches should be in the off position before
  plugging in.
  
• Dispose of chipped and broken china and
  glassware.
  
• Use proper tools to open crates, boxes, cans, and
  bottles.
  
• Drain sink before removing broken glass or
  china.
  
• Turn electrical equipment off after task is
  completed.
  
• Keep hands away from the cutting blade while
  cleaning a slicer.
  
• Use safety guards when using equipment.
• Carry a knife properly. Hold it beside you,
  point down.
  
• Keep breakable items, such as dishes and
  glassware, out of the production area.
  
• Sweep up, dont pick up, broken glass.

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Preventing - Strains

• Give your back a lift with simple warm-ups
• Warm up with a couple of shoulder and back
  extensions.
  
• Use industrial back support
• Think through your lift, and plan ahead to avoid
  hazards and remove any
  
• obstacles.
• Bend at the knees to lift something below you and
  use a ladder, step stool or
  
• lifter to reach objects over your head.
• Lift with your leg muscles, not the back.
• Lift in a fluid motion.
• Dont turn or twist the back while lifting and
  make sure your footing is secure.
  
• Hold the load close to your body.
• Keep your back upright, whether youre picking up
  or setting down a load.
  
• Use a cart to move heavy objects long distances,
  or get help.

7
Preventing - Falls

• Clean up spills immediately.
• Throw salt on a slippery spot to make it less
• slippery while a mop is being fetched.
• Keep aisles and stairs clear and unobstructed.
• Dont carry objects too big to see over.
• Walk, dont run.
• Use a safe ladder, not chairs or piles of boxes,
  to
  
• reach high shelves or to clean high equipment.

8
Preventing - Fires

• Know where fire extinguishers are located and how
  to use them.
  
• Use the right kind of fire extinguisher.
• There are three classes of fires
• CLASS A Wood, paper, cloth, ordinary
  combustibles.
  
• CLASS B Burning liquids, such as grease, oil,
  gasoline solvents
  
• CLASS C Electrical equipment, switches,
  motors, and so forth
  
• Never use water or a CLASS A fire extinguisher
  on a grease fire or electrical fires.
  
• You will only spread the fire.
• Keep salt or baking soda handy to put out fires
  on range tops.
  
• Keep hoods free from grease buildup.
• Dont leave hot fat unattended on the range.
• If a fire alarm sounds and if you have time, turn
  off all gas and electrical appliances before
  leaving the
  
• building.
• Keep fire doors closed.
• Keep exits free from obstacles

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Preventing - Injuries From Machines

• Do not use any equipment unless you understand
  its operation.
  
• Use all guards and safety devices on equipment.
• Keep slicing machine set at zero when not in
  use.
  
• Dont touch or remove food from any kind of
  equipment while it is running, not
  
• even with a spoon or spatula.
• Unplug electric equipment before disassembling or
  cleaning.
  
• Make sure the switch is off before plugging in
  equipment.
  
• Do not touch or handle electric equipment,
  including switches, if your
  
• hands are wet or if you are standing in water.
• Wear properly fitting clothing and tuck in apron
  strings, to avoid getting
  
• them caught in machinery.
• Use equipment only for the purpose intended.

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First Aid - Basic

• First Aid
• First aid is defined as the immediate care given
  to the victim of an injury or a sudden illness.
  The person who administers first aid knows that
  his knowledge of and skill in first aid
  techniques can mean the difference between life
  and death, between temporary and permanent
  disability, and between rapid recovery and long
  hospitalization. Everyone feels obliged to help
  those who have met emergencies, particularly
  those who are helpless.
• Basic principle
• The first-aider must think quickly and than act.
  A physician should be notified whenever a
  serious accident occurs. Only persons who are
  qualified should be permitted to administer first
  aid. The first-aider should check the victims
  respiration and pulse take the necessary
  actions and have someone arrange for
  assistance needed, such as a physician, the
  police, an ambulance, the fire department, or the
  rescue squad.

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First Aid -Wounds and Bleeding

• Wounds
• A wound is an internal or external break in the
  skin, tissue, or mucous membrance. Open wounds
  should be covered with a clean compress.
  Ointments should not be applied. Cleansing
  wounds and removal of foreign objects should be
  left to a physician. Infections may develop
  following an injury.
• Symptoms of infection include
• Redness of the affected area
• Fever and chills
• Pain
• Red streaks emanating from the wound
• Swollen lymph glands
• If such symptoms develop, the person should be
  referred to a physician at once.
  
• Bleeding
• Bleeding rarely represents an immediate threat to
  the life of the patient,however, severe
  bleeding from wounds may be fatal.If
  excessive
• bleeding occurs, the patient should be
  positioned so that the wound is elevated above
  the level of the heart until medical
  assistance can be arranged. The wound should
  be covered with a clean compress and pressure
  should be applied with the palm of the hand. The
  compress can be held in place by use of a
  pressure pad placed over the compress and tied
  directly over the pad.

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First Aid - Burns

• Burns are injuries caused by heat, radiation, or
  chemical agents, the degree of burn is usually
  classified by the depth of
  
• the burn.
• The classifications and their symptoms are
• 1. First degree burns - redness or discoloration
• 2. Second degree burns - formation of blisters
• Third degree burns - destruction of cells
• First degree burns seldom require medical
  attention. Pain will be relieved by submerging
  the area in cold water. The area should be
  covered by a clean dry cloth or gauze.
• Second and third degree burns require medical
  care, and the first aid treatment is the same
  for severe second degree burns as that required
  for third degree burns.
• First aid treatment for these burns
• 1. Obtain medical assistance
• 2. Cover the burned area with a sterile cloth
• 3. Avoid use of ointments, salt, spray, or home
  remedies
  
• 4. Elevate burned feet or legs
• 5. Apply cold packs, not ice water, to burned
  areas
  
• 6. Keep person with facial burns sitting up and
  observe breathing
  
• 7. Avoid braking blisters or removing shreds of
  skin
  
• 8. Give solution of salt and soda water to victim
  if he is not vomiting ( one teaspoon salt and 1/2
  teaspoon baking soda per quart of water ). Allow
  victim to sip 4 ounce each 15 minute period.

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First Aid - Poisoning

• A poison is a solid, liquid, or gas substance
  that causes injury or illness on contact with
  body surfaces or when swallowed or inhaled.
  Medical aid should be summoned for the victim as
  quickly as possible. In the meantime, first aid
  should be administered to dilute the poison, to
  induce vomiting (except when acids or alkalis
  have been swallowed), and to maintain
  respiration.
• The label of the poison should be read and the
  antidote prescribed should be given to the
  physician. Persons who have swallowed roach
  powder, drugs, or other noncorrosive poisons
  should be given three or four glasses of water.
  If this does not induce vomiting, the blunt end
  of a spoon or a finger should be inserted into
  the back of the victims mouth. Medicinal
  charcoal mixed with water will absorb
  poison and may be given to the victim however,
  the stomach should be flushed or vomiting induced
  within a short period after the charcoal is
  swallowed. Victims who are semi-conscious should
  be given artificial respiration, and no attempt
  should be made to give them liquids.
• If acids, alkalis, or other corrosive poisons
  have been swallowed, milk or water should be
  given to the victim, and vomiting should not be
  induced. The victim should be treated for
  shock, kept from chilling, and should be given
  artificial respiration if necessary. A cloth
  should be placed over the mouth of the victim
  before resuscitation is started. This is
  necessary for the protection of the individual
  administering the resuscitation.

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First Aid - Foreign Objects

• In the eye. Foreign objects such as dust,
  particles of carbon, or sand are irritating to
  the eye or may damage the eye. These precautions
  should be followed in administering first aid
• 1. Consult a physician immediately if a substance
  is embedded in the area of the eyeball.
  
• 2. Avoid rubbing the eye.
• 3. Wash hands thoroughly before examining the
  eye.If an object is embedded under the upper
  eyelid, pull the upper lid forward and down.
  Place a matchstick on top of the cartilage
  parallel to the edge of the eyelid. The eyelid
  can then be rolled back over the matchstick while
  the patient looks downward. The foreign object
  can be removed with the corner of a clean
  handkerchief. The eye should be flushed with
  water from an eye dropper.
• In the throat. Food-choking is caused by a
  piece of food lodging in the throat creating a
  blockage of the airway making it impossible for
  the victim to breathe or speak. f the victim
  shows signs of distress cannot speak or breathe,
  turns blue and/or collapses, the Heimlich
  Maneuver should be used
• 1. Stand behind victim and wrap your arms around
  his waist place your thumb side against victims
  abdomen, slightly above the naval and below the
  rib cage.
• 2. Grasp your fist with your other hand and press
  into the victims abdomen with a quick upward
  thrust.
  
• 3. Repeat several times if necessary.

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Test

• How much did you learn ?
• You will find the answers in glossary
  section.
  
• TRUE FALSE
• 1. SAFETY IS A MAJOR RESPONSIBILITY OF ALL
  FOODSERVICE PERSONNEL.
  
• 2. OPEN AND VENTILATE GAS OVENS BEFORE LIGHTING
• 3. KEEP EXITS AND FIRE DOORS OPEN
• 4. USE SAFETY GUARDS WHEN USING EQUIPMENT
• 5. BEND YOUR KNEES TO LIFT
• 6. THROW SALT ON A SLIPPERY SPOT
• 7. USE CLASS A FIRE EXTINGUISHERS FOR HOT
  OIL
  
• 8. USE CLASS B FIRE EXTINGUISHERS FOR
  PAPER
  
• 9. A PHYSICIAN SHOULD BE NOTIFIED WHENEVER A
  SERIOUS ACCIDENT OCCURS
  
• 10. THIRD DEGREE BURNS SHOW FORMATION OF
  BLISTERS
  
• 11. FIRST AID FOR ANY POISONING IS TO INDUCE
  VOMITING