Food & Bev Safety Ch 11

CHAPTER 11
FOOD AND BEVERAGE
MANAGEMENT
BASIS SAFETY & SECURITY:
HEALTH, FOOD AND
WORKPLACE/ENVIRONMENT
PREPARED BY:
NORHASIMAH BINTI HAMIM
SCHOOL OF HOTEL MANAGEMENT
FACULTY OF HOSPITALITY AND TOURISM
MANAGEMENT

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LEARNING OUTCOMES
At the end of this chapter, students will be able to:
 Define the meaning of safety and security
 Distinguish the different between workplace safety and food safety
 Identify and explain the safety regulations often used and practices in
food and beverage management
 Learn about control on hazardous substances to health in food
 Determine the food precautions for minority groups of food and
beverage establishment patrons

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TOPIC OUTLINES
Introduction
11.1 Safety Regulations
11.1.1 Accidents
11.1.2 First Aid
11.1.3 Fire Precautions
11.2 Safety Rules for Dining Personnel
11.3 Customer Profiles
11.3.1 Vegetarians
11.3.2 Religious sectors
11.3.3 Special Diet

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INTRODUCTION
Occupational safety and health is an area
concerned with protecting the safety, health
and welfare of people engaged in work or
employment. The goals of occupational
safety and health programs include to foster
a safe and healthy work environment.
Food safety is a scientific discipline describing
handling, preparation, and storage of food in ways
that prevent food borne illness. This includes a
number of routines that should be followed to avoid
potentially severe health hazards.

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 Some of the most common accidents that may provide grounds for a premises
liability case include:
 Slip and fall accidents on poorly maintained floors
 Burns from faulty plumbing or bad electrical sockets
 Physical injuries from poorly maintained table and
chairs
 Choking on food during eating
 Food poisoning from food improperly
prepared in the restaurant
 Fires occur because of kitchen-related
incidents

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Prevention
 Put ‘wet floor’ signs
 Pick up debris which can cause slips
 Train staff not to run
 Do not over-wax floors
 Have door mats in good condition
 Provide good lighting
 Remove thread bare carpets or those in bad condition
 Remove blockages to pathways
 Check on floor tiles and electrical cords
11.1.1 Accident
Guests Falling Down

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When guest falls, what do you do?
 Do not attempt to lift him/her up if it is a serious fall
 If it is a minor fall, lift him/her to a low and comfortable seat and check for
bruises and cuts before applying first aid like bandages
 Call for help from Superior
or in-house doctor

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 When guest can still cough, speak and
breath – do NOT interfere
 If guest is unconscious, do NOT
attempt to do any of the following. Call
for help at once
 When guest cannot do any of the
above, then what do you do?
i. Give 4 quick blows to the back
ii. Go behind the customer and give
him 4 manual thrusts by holding
him in the correct position
Guests Choking on Food

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 Break contact by switching off
the electrical current at the
plug or mains
 Do NOT touch the casualty
until the current has been
switched off
 Or, YOU will become the
second victim of electrical
shock
Electrical Shock

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 Most establishments have emergency generators in case of electrical
blackout
 In case of blackouts, what do you do?
1. Inform all guest of the unfortunate incident
2. Open all ventilation outlets,
doors and window
3. Light candles but check out for
safety procedure
4. Offer refreshments otherwise,
offer cold water
Black Outs

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 Restaurant first aid kits are
designed to have all the first aid
supplies to treat injuries and
accidents that may occur in a
restaurant or kitchen workplace.
 The restaurant first aid kits are
compliant to state requirements
for a high risk workplace and will
ensure all occupational health &
safety standards are met.
11.1.2 First Aid

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Normal evacuating procedures are as follows:
 Do not panic and stay calm
 Standby touch light if possible
 Inform all guests and colleagues individually and calmly of the fire/drill
at the time
 All staff need to be well-versed in evacuation procedures
 Each staff are to lead the guests from different sections in the
restaurant out, using the nearest exit
 DO NOT use the lift
11.1.3 Fire Precautions
Premises on Fire

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 Crawl if there is smoke so as to
prevent the inhalation of poisonous
air or smoke getting into the eyes
 Should guests cough or get into
serious breathing problems, grab
the nearest water jug and towel
 Once the guests are exiting, the
staff follow suit
 Report to the person-in-charge
/Restaurant Manager at the
assembly point outside

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You can contribute to fire safety by:
 Observing no smoking rules
 Thoughtfully disposing of matches,
cigarette ends etc.
 Keeping flammable materials away
from heat sources
 Never obstructing fire exits or
escape routes
 Never misuse fire extinguishers
 Follow fire procedures

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Fires Involving
 Wood, paper, fabric
 Electrical equipment
 Oil, polishes, paint
 Flaming pan/gueridon
Use
 Water extinguisher
 Fire hose
 CO2, extinguisher (Black)
 Dry powder extinguisher (blue)
 Foam extinguisher (cream)
 Fire blanket
Methods of putting out fires:

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 These safety rules are concerned with
the safety of the employee and to the
safe operation of the property
 Walk, do not run
 Report all accidents and injuries
 Report all faulty equipment
immediately, don’t leave it for
someone else to report
 Check equipment before using
them. Never use equipment that
needs repair

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 Do not use or operate machinery unless
you have the training and the
authorization to do so
 Strictly adhere to equipment tagged ‘out
of order’
 Unplug electrical equipment before
cleaning
 Use all safety guards on equipment, do
not by pass them
 Use the proper equipment for the job
 Be alert to the task you are performing

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11.3.1 Special diets
 Allergies
 Diabetic
 Low cholesterol
 Low sodium

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11.3.2 Cultural and religious dietary influences
 Muslim
 Hindus
 Jews
 Sikhs
 Roman catholic

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11.3.3 Vegetarian
 Semi
 Lacto Ovo
 Lacto
 Vegans
 Fruitarians

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