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Food service safety training 2011 2012
1. SAISD FOOD SERVICE
SAFETY TRAINING
2011 - 2012
SAISD EMPLOYEE BENEFITS, RISK MANAGEMENT & SAFETY 2011-2012
Your Name Here Event Title Here Date
2. Prevention
Regular stretching and strengthening
exercises for your work activities, as
part of an overall physical
conditioning program, can help to
minimize your risk of SPRAINS and
STRAINS.
5. OBJECTIVES
By the end of this session, employees should understand:
The Importance of Safety
How to take an Active Role in Workplace Safety
How to Protect Yourself and Co-Workers against common Safety
issues.
How to Identify, and/or Report Safety concerns.
Ways of Preventing Accidents in the Kitchen.
How to Report Accidents.
SAISD EMPLOYEE BENEFITS, RISK MANAGEMENT & SAFETY 2011-2012
6. FOOD SERVICE OVERVIEW
Claims Cost and History
Slips & Falls
Cuts, Lacerations &
Punctures
Sprains & Strains
Kitchen Burns
Electrical Safety
Chemical Safety
Reporting Procedure
11. Food service professionals face a wide range of risks
throughout the course of any given day. Taking measures
to promote safe practices and prevention can help
decrease your chances of injuries.
12. Common Types & Sources of
Injuries
Preparation Storage
Cuts Heavy Lifting
Burns
Serving General
Slips & Falls Electrical
Cleaning
Hazardous Chemicals
14. In a High-Traffic workplace such as
a school cafeteria, there is the
potential for SLIPs & FALLs.
Because of Liquid Substance and Foods
being wasted on the floor.
Always Use “Wet Floor Signs”
15. When cleaning tables make sure that you do
not drop water on the floor. If water drops
on the floor make sure it is cleaned up
Immediately.
Always remember to put “Wet Floor” sign out when
the floor is wet or there is a spill.
16.
17. Ways you can help to prevent
Slips & Falls
Take your time & Pay attention
Clean up spills immediately
&
ALWAYS
Use wet floor signs when needed
18. Matching Exercise
Match the items on the left
with appropriate actions on the right
Maintain Security Keep walkways and
stairwells clear
Stay Informed Contact a Safety Specialist
with safety ideas
Good Housekeeping Report Safety Concerns
Pay Attention
Identify Safety Concerns
Keep alert for Safety
Awareness Concerns
20. Cuts, Lacerations and Punctures
Food service almost always means the
presence and use of sharp knives, tools and
appliances. So PAYING ATTENTION and
STAYING FOCUS is very important when
using these items.
21. WHEN
Peeling, Dicing, or Slicing
Pay Keep your
Eyes open on
Attention
your work
Use Mesh Use the right
Cutting Gloves knife for the
job
Use a cutting Board Cut away from
your body
Keep fingers and thumbs out of the way
Store knives properly
26. Protecting Your Back
As a Food Service worker you must be
aware of proper techniques when:
Lifting:
Pots and Pans
Milk Crates
Boxes and Can goods
Frozen Foods
Trash Bags
27. Lifting Trash Bags
Tips and Improvement ideas
• Do not overfill or compact trash in the barrel.
• Empty the barrels when they become HALF FULL.
#1 Reported
Cause is
Lifting Trash
Bags
28. Lifting Trash Bags
Before pulling the bag:
• Look for any sharp or protruding objects.
• Check the load and get help if it is too heavy
29. Lifting Trash Bags
Then:
• Tie the bag.
• Remember to bend your knees, keep the load close to
your body keep your back straight and do not twist.
34. Proper Lifting Technique
1. Stand close to the load
with your feet spread
apart about shoulder
width with one foot
slightly in front of the
other for balance.
35. Proper Lifting Technique
2. Squat down bending
at the knees. (Not your
waist) Tuck your chin
while keeping your back
as vertical as possible.
41. Burns
In the kitchen workers are regularly exposed
to hot cooking utensils, hot ovens, open
flames, hot water and steam. As well as hot
foods and liquids. As a result, food service
workers are sometimes at risk for burn
injuries.
43. BURNS
Results primarily from:
Contact with HOT
surfaces, HOT cooking
pans, HOT substances
44. Burns and Scalds
can be avoided
with good kitchen
SAFETY PRACTICE
45. Precautions To Prevent Burns
Use PPE: Pay Attention:
Aprons Don’t be in a Rush
Burn guard arm sleeves Don’t be distracted
Pot holders
Gloves
Oven Mittens
Take Safety Measures
Open lids away from you
Never lift hot items that are too heavy for one person
SAFETY STARTS WITH YOU
47. Electrical Hazards
DO DON’T
Use plugs that fit the outlet Overload outlets
Check wire and cord Fasten cords with
insulation staples, nails
Keep flammables away Run cords through water or
from outlets touch cords with wet hands
Keep clear access to electrical Use damaged cords
boxes Use ungrounded cords or
remove grounding prong
from a three-pronged plug
48. Fire Response
Know location of fire
extinguishers
Use the right
extinguisher for the job
Know how to use
extinguisher:
Pull the pin
Aim hose at fire base
Squeeze trigger
Sweep hose back
and forth.
Keep your back to an Exit.
49. Know The “PASS” System
PULL THE PIN
AIM AT THE BASE OF THE FIRE
SQUEEZE THE TRIGGER
SWEEP SIDE TO SIDE
51. Material Safety Data Sheets
(MSDS)
SAISD website: Departments, Facility Service, Environmental, Quick
Links, then MSDS Digital Library.
52. When Using Chemicals
Use appropriate Personal Protective Equipment.
Know the name of the Chemical you are using.
Never place chemicals around Food.
Never mix chemicals
54. REPORTING PROCEDURE
Emergency (Life threatening)
Respond in this order:
1) Call 911
2) Call SAISD Police
3) Call Employee Benefits, Risk Management and Safety
OHS Professional on Call 24/7
55. REPORTING PROCEDURE
Non-Emergency (Not Life threatening)
Respond in this order:
1) Report Accident to Administration or
Supervisor within 24hr.
2) Contact School Secretary for ROA (D-14)
3) Complete Report of Accident (D-14), it must
be signed by Employee & Supervisor
4) Fax to Employee Benefits, Risk
Management & Safety Department
5) A Safety Specialist will contact you
immediately upon receiving the Report.
63. SAISD OHS Specialists
Contact Information:
Tywanda Walker, OHS Specialist (210)554-8545
Michael Gilbert, OHS Specialist (210) 554-8544
Anna Llamas, OHS Specialist (210) 554-8543
Belen Sanchez, OHS Support
Main Safety Number (210) 554- 8540 or 554-8541
Fax: (210) 228-3107
A Safety Specialist is On-Call 24 hrs/ 7 days a week.
Editor's Notes
Slide Show Notes In this exercise, see if you are able to match the items on the left with appropriate actions on the right. Remember, there are all types of things you can do to help keep your workplace safe. OK Now let’s see if you matched them correctly. To maintain security, you should report suspicious mail. To stay informed, contact a safety committee member with safety ideas. To maintain good housekeeping, keep walkways and stairways clear. To identify hazards, keep alert for safety hazards, and To prevent violence, show respect for people even if they are upset.
When lifting with 2 or 3 people, please follow the same 5 steps on lifting safely. Lifting a load in cooperation with others is quite difficult. Two people should not attempt to lift a load that represents their combined capability. It is recommended that two people should only lift two thirds of their capability, and three people should lift half of their capability. Lack of coordination of such a lift can easily lead to injury for one or more members of your team. Make sure aisles and pathways are free and clear of obstacles.
Slide Show Notes Electrical hazards are present in every workplace. Here are commonsense precautions you can take to stay safe around electricity: Use plugs that fit the outlet. Do not alter plug to make it fit; Check electrical wires and insulation for equipment you use; Make sure electrical connections are tight on equipment you use; Keep material that could burn or ignite away from electrical outlets; and Keep a clear access to the electrical access panels and boxes. Here is what you should not do to stay safe around electricity: Do not overload electrical outlets; Do not fasten cords with staples, nails, or anything that could penetrate the insulation; Do not run cords through water or wet spots, and don’t touch cords with wet hands; Do not use damaged cords; and Do not use ungrounded cords or equipment, or remove the grounding prong from a three-pronged plug. Make sure you take the specific electrical precautions required in our facility. Modify this slide to the electrical requirements of your facility or office.
Slide Show Notes If you are trained and authorized to use a fire extinguisher, take these steps to respond to fires: Make sure you know where the nearest fire extinguisher is to your work area at all times. Note the location of extinguishers whenever you work in a new area, even if only temporarily. Be sure the extinguisher is designed to fight the type of fire you have. For example, only certain extinguishers can be used for electrical fires. Check the label to be sure. To use a fire extinguisher, remember the acronym “PASS”: P ull the pin; A im the hose at the base of the fire; S queeze the trigger to release fire-retardant material; and S weep the hose back and forth low across the fire. Make sure you know how to use the fire extinguishers in our facility. If you took a tour to start this session, remind participants where the fire extinguishers are located. If not, use a site map to point them out. Bring a fire extinguisher and demonstrate how to use it. Or ask a participant to come up and demonstrate it.
