Ch 3, FRMCA, CA1, Tillotson

1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
Chapter 3
Workplace Safety

2. Safety and the Law
 Guests have a legal right to expect safe food served in a safe
environment on safe premises.
 Employees also have a legal right to work in a safe
environment that is free of hazards.
 Restaurant and foodservice operators are liable (have a
liability to), or legally responsible, for the health and safety of
their guests and employees.
 An effective safety program helps managers provide
reasonable care, or thoughtful, careful precautions.
 A near miss is an event in which property damage or injury is
narrowly avoided.
Every restaurant and foodservice operation is responsible for the
safety of all guests and employees.
2
3.1 Chapter 3 | Workplace Safety

3. OSHA
 The Occupational Safety and Health Administration (OSHA) is the
federal agency that creates and enforces safety-related
standards and regulations in the workplace.
 OSHA poster No. 2203 “Job Safety and Health Protection” (or the
state equivalent) must be displayed where employees can easily
see it when they report to work.
 OSHA Form No. 300- Year long record of work related illnesses and
injuries
 OSHA Form No. 300A- Summary that must be posted and easily
accessible to employees from Feb. 1- Apr. 30 each year
 Any accident resulting in death or hospitalization of 3 or more
employees must be reported within 8 hours of the occurrence. All
other must be recorded within 6 working days.
3.1 Chapter 3 | Workplace Safety

4. Chemicals Hazards
 OSHA requires “The
Hazard
Communication
Standards (HCS)”, also
called “Right to Know”
and “HAZCOM” which
states that employers
must notify their
employees of chemical
hazards present on the
job and train
employees on the safe
use of these materials.
 Requires MSDS (Material
Safety Data Sheets) for all
hazardous chemicals.
These state how to safely
use, what precautions to
take when using, and
potential hazards.
Employees have the right
to see them and they
should be kept where they
can access them.
4
 Carcinogenic-
causing cancer.

5. The Safety Audit
 Safety program
guidelines are based on
existing safety practices
and the insurance
carrier’s requirements.
 The purpose of a general
safety audit is to judge
the level of safety in the
operation. It is a safety
inspection of facilities,
equipment, employee
practices, and
management practices.
5
3.1 Chapter 3 | Workplace Safety

6. Personal Protective Equipment
(PPE)
 Cooks and other kitchen employees- wear long
sleeves to protect their arms, an apron or chef ’s
jacket for added protection from burns
 Employees can wear goggles or safety glasses to
protect themselves from splashing chemicals or
from food flying out of grinders, choppers, or mixers.
 Good footwear helps prevent employees from
slipping, tripping, or falling and protects their feet
from falling objects or spills from hot water or food.
Closed-toed, flat shoes!
Personal protective equipment, such as gloves and goggles,
protects employees from potential hazards on the job.
6
3.1 Chapter 3 | Workplace Safety

7. Emergency Plans
 Good planning can prevent confusion, reduce fear,
and minimize injury and loss during an incident.
 Emergency plans are specific to each operation
and should be posted in highly visible areas.
 The main parts of a safety plan are installing fire
safety equipment, developing and posting
evacuation routes, keeping exit routes clear, and
training and drilling employees.
The purpose of an emergency plan is to protect workers, guests,
and property in the case of an emergency or disaster.
7
3.1 Chapter 3 | Workplace Safety

8. Accident Investigation
1. Record information as soon as possible after the event occurs.
2. Include a description of the event, the date, and two signatures on accident report
forms.
3. Collect physical evidence or take pictures at the site.
4. Interview all people involved and any witnesses.
5. Determine as clearly as possible the sequence of events, the causes and effects,
and the actions taken.
6. Submit reports to OSHA, the insurance carrier, lawyer, and corporate headquarters,
as appropriate.
7. Keep all employees informed of procedures and hazards that arise from the
situation.
8. If they aren’t already available, post emergency phone numbers in public places.
An accident is an unplanned, undesirable event that can cause property damage,
injuries or fatalities, time lost from work, or disruptions of work. Accident investigation
involves eight steps.
8
3.1 Chapter 3 | Workplace Safety

9. Evacuation
 A variety of emergencies, both man-made and natural,
may require the evacuation of the workplace.
 An evacuation plan must identify when and how
employees are to respond to different types of
emergencies.
 To protect employees and guests if there is an emergency,
a well-designed emergency plan should be ready in
advance, and employees should have training and
practice with it.
 When planning evacuation routes, make sure there are at
least two routes, using separate exit doors.
 To allow for quick escapes, doors should open from the
inside without keys.
9
3.1 Chapter 3 | Workplace Safety

10. Fire Hazards
 One-third of all accidental fires in restaurants are due to either
faulty electrical wiring and equipment or improper use of
equipment.
 Equipment should be inspected weekly and cleaned
professionally every six months.
 All restaurant fires are classified as A, B, or C.
 Class A fires usually involve wood, paper, cloth, or cardboard.
 Class B fires usually involve flammable liquids and grease
 Class C fires usually involve live electrical equipment
 Handheld portable fire extinguishers can be used for small fires;
larger fires are a job for the fire department.
 Flames in a pan, put a lid over the pan and turn off the heat source.
Leave until fire is out OR smother with baking soda
10
3.2 Chapter 3 | Workplace Safety

11. Fire Extinguishers
 Use PASS System to operate a Fire Extinguisher
PULL the pin.
AIM at the base of the fire.
SQUEEZE the trigger
SWEEP from side to side– stand 6-8 feet away from fire
11
3.2 Chapter 3 | Workplace Safety
Type of Extinguishers
Water-based Rechargeable, use on class A fires only
Aqueous Film-
Forming FOAM
For class A or A/B fires, must protect from
freezing, not for deep-fat fryer fires
Carbon Dioxide Limited in range, Use on B or C fires
Dry Chemical Available in A/B/C or B/C. Only use B/C types
on deep-fat fryer fires

12. Fire Detection Systems
 Automatic systems operate even when no one
is in the facility.
12
3.2 Chapter 3 | Workplace Safety
Smoke Detectors- detect smoke so need to have flow of air
Ionization devices Uses a small electric current to detect combustion
particles from smoke, hear or flames
Photoelectric detectors Uses a beam of light located inside the device to
react to smoke or flame
Heat Detectors- detect fire where there is no smoke.
Flame Detectors- react to movement of flames.
Thermostats This contains a metal strip or disk that closes and an
electric contact and starts the alarm when a preset
temperature is reached.
Rate of rise detectors This triggers an alarm when the temperature rises
faster than a preset number of degrees per minute
Flame detectors This uses infrared and ultraviolet sensors that respond
to the movement of flame, or its radiant energy.

13. Types of Burns 13
3.2 Chapter 3 | Workplace Safety
Burn Description Treatment
1st
Degree (least serious) Skin turns red, feels
sensitive, may become
swollen
Run cool running water
over the burn or cover
with wet, cool towels.
2nd
Degree Blisters form and may
ooze. Intense pain and
swelling
Cool the skin in the same
manner as above. Seek
medical attention
immediately.
3rd
Degree (most serious) Skin may turn white and
become sort, or it may
turn black and hard.
There is no pain because
of damage to the
nerves.
Cover the burn with
cool, moist, sterile
gauze. Do no remove
burnt clothing. Seek
medical attention
immediately.

14. Preventing Slips, Trips,
and Falls
 Most slips, trips, and falls occur on steps, floors, and pavement
outside of the building
 Prevention:
 Hazards should be repaired or removed.
 Burned-out light bulbs should be replaced.
 Spills should be cleaned up immediately. Put up sign and block
customers from spills. Floors should be cleaned at least one time a day.
 Employees should remind guests of steps and raised dining areas and
help those guests who may need assistance.
 All aisles in serving and dining areas should be 4 feet wide
 Use a ladder or step stool to reach racks and shelves higher than
shoulder level. One person can hold the bottom of the ladder,
and the other can climb up and pass or receive items. Never
stand on the top 2 rungs of a straight ladder. Straight ladders
should reach 3 feet above the spot where the ladder will rest.
14
3.2 Chapter 3 | Workplace Safety

15. Lifting and Carrying Safely
 Store heavy loads on waist-level shelves and racks. Put lighter items on the
top shelves. Mark extra-heavy loads.
 Steps in safe lifting
 Establish solid footing, stand close to the load with feet shoulder width apart,
putting one foot slightly in front of the other
 Align the body, stand straight, face load, bend at knees (not at waist), and
lower the body using leg muscles to reach load.
 Make the lift gripping with the whole hand, keeping wrists as straight as possible.
Tighten stomach muscles and align back. Pull shoulders back and stick out
chest. Lift with legs taking the weight. Do NOT twist while standing up.
 Set down load with weight staying on the legs, setting down one corner first and
moving hands out from underneath it.
 In restaurant and foodservice operations, people with heavy objects
always have the right of way. People with hot foods need to warn others
as the come through.
 Servers and busers must plan their routes so that they can keep their
bodies and loads in balance while they are moving.
15
3.2 Chapter 3 | Workplace Safety

16. Handling Knives
 Knives are a standard tool in the kitchen. Each type of knife
has a specific use.
16
3.2 Chapter 3 | Workplace Safety
1. Keep knives sharpened.
2. Never touch sharp edges of knife blades.
3. Use a knife only for intended purpose.
4. Place a damp cloth under cutting board to prevent slipping
5. Stop cutting and place the knife down on a flat and secure surface if
an interruption occurs
6. Never leave knives soaking under water.
7. Never try to catch a falling knife; step out of its way
8. Carry knives with the cutting edge angled slightly away from your
body.
9. To pass a knife, place it down on a sanitized surface, and let the other
person pick it up by the handle.
10. Store knives properly in racks, scabbards, or sheaths.

17. First Aid
 Common foodservice injuries include minor heat burns,
chemical burns, cuts, sprains, and muscle cramps.
 Cardiopulmonary resuscitation (CPR) restores breathing and
heartbeat to injured persons who show no signs of breathing or
pulse. When performing CPR, the first step is to check for
breathing, then to give mouth-to-mouth resuscitation, and then
to perform chest compressions to restart the heart.
 The Heimlich maneuver removes food or other obstacles from
the airway of a choking person by placing hand above navel
and thrusting.
 *****Do not attempt to perform CPR or the Heimlich maneuver
unless you have had specific, current training and certification.
First-aid is medical treatment given to an injured person either for
light injuries or until more complete treatment can be provided by
emergency service or other health care providers
17
3.3 Chapter 3 | Workplace Safety

18. External Threats
 External threats, such as arson and theft, are another
important workplace safety issue.
 Arson, the deliberate and malicious burning of property, is
very difficult to stop, but good overall fire safety and
building security can eliminate many arson opportunities.
 Keep back doors locked and alarmed at all times to
prevent the occurrence of pilferage and to reduce the risk
of robbery.
 Locking and alarming doors and windows while the facility is
closed for business reduces the risk posed by intruders,
robbery, and vandalism.
 All employees should review the operation’s security policies
and procedures and actively practice the security
measures.
18
3.3 Chapter 3 | Workplace Safety

19. Other things to know
 Workers must be 18 to operate certain hazardous equipment,
such as a slicer.
 Never fill cups with hot beverages, such as coffee or tea, to
the rim.
 Closed-system deep-fryers allow the worker to never touch
the hot grease.
 Before placing food in the fryer basket, dry it off or brush
excess ice crystal off with a clean paper towel.
 Fill fryer baskets no more than half full.
 Plastic wrap and aluminum foil containers are potential cut
hazards.
 There should be one employee for every shift that is certified
in First-aid. First aid certification is good for 1 year.
19

20. Exam Prep Questions 20

21. 1) Which federal agency creates and enforces
safety-related standards and regulations in the
workplace?
A) HCS
B) OSHA
C) NOAA
D) HAZCOM
21

22. 2) A safety inspection of an operation’s facility,
equipment, employee practices, and management
practices is called a(n)_____________ audit.
a)General safety
b)Emergency plan
c)Material safety data sheet
d)Accident investigation
22

23. 3) A choking person can be helped by the use of
a)CPR
b)First Aid
c)Defilberation
d)The Heimlich manuever
23

24. 4) The best way to carry a knife in a kitchen is to hold
the blade pointing
a)Inward and above your head
b)Upward and to your stomach
c)Outward and close to your side
d)Downward and close to your side
24

25. 5) A class B fire extinguisher should be used for which
types of fires?
a)Hot griddles
b)Electrical equipment
c)Paper, cloth, wood and plastic
d)Grease, oil, or liquid stored under pressure
25

26. 6) Which class of fire extinguisher should an
employee use to put out an electrical fire?
a)Class A
b)Class B
c)Class C
d)Class A/B/C
26

27. 7) What is the most serious degree of burn?
a)First
b)Second
c)Third
d)Fourth
27

28. 8) An event in which property damage or injury is
narrowly avoided is a(n)
a)Hazard
b)Liability
c)Accident
d)Near miss.
28

29. 9) What type of heat detector uses infrared and
ultraviolet sensors that respond to the movement of
flame or to its radiant energy?
a)Flame detector
b)Ionization detector
c)Rate of rise detector
d)Thermostat detector
29

30. 10) Heat detectors are activated by a significant
a)Increase in oxygen.
b)Decrease in oxygen
c)Increase in temperature
d)Decrease in temperature.
30