2. Types of Accidents
• From cuts and burns to slips and falls, restaurants can present numerous dangers to an often inexperienced
workforce.
• In fact, one in 20 on-the-job injuries and illnesses worldwide, occur at eating and drinking establishments.
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The main injuries hospitality staff incur can include:
• Cuts - Restaurant staff members can often incur cuts or puncture wounds due to frequent contact with
knives.
• Burns - From boiling water to fryers and hot stovetops, heat and water burns also create another potential
hazard for restaurant workers.
• Sprains and Strains - Hard-to-reach items can cause worker injury due to overreaching or trips. Workers
can also suffer from strains due to improper lifting.
• Eye Injury - Splashes from grease or sanitizing chemicals frequently used in food service environments
can result in injury to the eye.
• Other Factors - Equipment accidents, stairways and staff clothing can also be the cause of injuries.
3. The use of fire, electric and gas stoves, fryers,
etc, in restaurants can lead to a fire
hazard. Insufficient and improper
maintenance and cleaning work, and
accumulations of grease and oil, greatly
increase the risk of fire.
Once any one of the three elements is
removed, the fire can be put out successfully.
The use of different fire extinguishers can
remove one or more elements to help
extinguish the fire.
Three
elements
are required
for an object
to burn:
Combustibles
(fuel)
Oxygen (air)
Heat
(temperature)
4. 1
2
3
Properly clean and maintain cooking equipment
and exhaust hoods/ filters.
For sanitation as well as safety reasons, limit
smoking to restricted areas.
Be sure there is adequate fire extinguishing
equipment on hand. Personnel should know where
it is located and how to use it.
Use fire detection devices that can detect smoke,
flames, and heat.
Use automatic sprinkler systems. They are an
effective way to control fires
The following
precautions can
help lessen
the danger of
fire:
5
4
5. 1
2
3
4
Employees should know where all emergency exits
are located, and fire drills should be conducted
regularly.
Contact the local fire department for specific help
in designing emergency procedures.
Make sure all doors to the property open out and
that fire exits are kept clear at all times.
Fire department telephone numbers should be
located near telephones.
Fire Fighting
Principles
Local ordinances usually require special fire extinguishing equipment to be located under ventilation
filters. Regardless of the type (dry chemical, carbon dioxide, or chemicals in special solutions), this
equipment can only be effective if it is professionally designed, installed, and maintained.
The following four precautions should be implemented to help maintain a fire safe environment.
6. Classes of
Fires
1
2
3
4
Class A: Fires involving solid
materials, usually of an organic
nature.
Class B: Fires involving liquids or
liquefiable solids.
Class C: Fires involving gases.
Class D: Fires involving metals.
Class E: Fires involving electrically
energized equipment.
Fires are classified by the types of fuel
they burn.
Different fire extinguisher types are used, depending on
the class of fire.
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7. Facilities and Equipment
1 4
Fire hose
reels
5
7
As restaurants face higher fire hazards, they have more stringent requirements on fire fighting facilities and equipment.
2 3 6
Fire
extinguisher
Fire
sprinkler
system
Emergency
lighting
Visual
alarm
system
Fire
blanket
8. Fire Extinguishers 8
Carbon Dioxide
Gas Type
Extinguisher
Water Type
Extinguisher
Dry Powder Type
Extinguisher
Clean Agent Fire
Extinguisher
Foam Type Extinguisher Sand Box
It displaces
oxygen to
extinguish
a class E fire.
It cools the
burning
materials. Used
to
extinguish class
A fires.
It utilizes chemicals to
absorb heat or prevent
heat from transferring
from the fuel surface to
the air used to
extinguish a class D
fire.
Residue-free, e.g. no
residual
chlorofluorocarbons
(CFCs). Can be used to
extinguish all classes of
fire.
The foam can float on top
of a burning liquid,
isolating the fuel surface
from the air.
Used to extinguish class B
fires.
A further piece of fire
extinguishing equipment that can
be found in some establishments
is the sand bucket. This type of
equipment is slightly outmoded,
but can still be effective on certain
types of fires and on small isolated
fires.
Use: On electrical
fires, flammable
liquids,
electronic
equipment or
documents.
Use: On fires
involving wood,
plastic, textiles or
paper
Use: On most fires,
including
flammable liquids or
electrical fires.
Use: On electrical fires,
flammable liquids,
electronic equipment or
documents.
Use: On fires involving
flammable liquids.
Use: On small fires or fires
involving metals.
Use: On electrical
fires, flammable
liquids,
electronic
equipment or
documents.
Never: On
electrical fires, or
fires involving
flammable
liquids or metals.
Notes: Discharged dry
powder may reduce
visibility and cause
disorientation, and is
corrosive to metals.
Notes: Withdraw to open
air after use.
Never: On electrical fires.
Note: May also be used for the
cleaning of flammable liquids spilt
on the ground.
9. 9
First Aid
Hospitality operations should have first aid equipment and supplies located
in a convenient area.
Immediately after an accident occurs, first aid is the primary concern. It is
very important that someone trained in first aid apply treatment.
In the case of a minor
injury, give the person
whatever aid is
necessary from the
property's first aid kit.
Fill out an accident
report, and urge the
victim to see a physician
if that seems
appropriate
Because of an obstructed airway, choking is a leading cause of
accidental death.
If a choking person is not coughing or is unable to speak, that's your
cue to perform the Heimlich maneuver immediately.
The Heimlich maneuver is generally considered to be the best first aid
for choking.
10. Heimlich
Maneuver
Look at the image to see the five steps
that can help to save a choking victim.
Repeat step 5 until the foreign body
has been expelled. Make each squeeze-
thrust strong enough to dislodge a
foreign body. Keep a firm grip on the
victim, since he or she may lose
consciousness.
1
2
3
4
5
Place yourself slightly behind the standing
victim.
Place your arms around the victims waist
Make a fist with one hand and place just
above the victims belly button
Grab your fist with your other hand
Deliver an upward squeeze-thrust into the
abdomen
11. CPR
(Cardiopulmonary
Resuscitation)
• This is a lifesaving technique useful in many
emergencies, in which someone's breathing or
heartbeat may have stopped. Begin CPR with
uninterrupted chest compressions of about 100 a
minute until medical help arrives.
• CPR can keep oxygen and blood flowing to the
patients heart, brain and other organs, until medical
treatment arrives.
• See the attached diagram for the four basic steps in
administering CPR
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12. Conclusion
• Restaurants and kitchens can present numerous dangers to an often inexperienced workforce. Injuries can range
from cuts and lacerations, burns, slips and strains, eye injuries and other factors.
• Employees must be alert when using knives, slicers, or similar equipment. All employees should be trained on
how to use, maintain, and clean equipment. The use of fire, electric and gas stoves, fryers, etc, in restaurants can
lead to a fire hazard.
• Firefighting facilities and equipment are commonly found in restaurants include, extinguishers, fire blankets,
sprinkler systems, fire hose reels, emergency lighting and visual alarm systems.
• Fire extinguishers allow people to extinguish small fires under safe conditions, but extinguishers must be only
used on the types of fire they are designed for.
• Restaurants and restaurant kitchens should have first aid equipment and supplies located in a convenient area.
• Immediately after an accident occurs, first aid is the primary concern. It is very important that someone trained in
first aid apply treatment.
• CPR and the Heimlich maneuver are two basic steps in first aid that some restaurant staff should know and
understand.
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