1 FRMCA Level 1, Chapter 3 Workplace Safety 2015 Summer Institutes Level 1

2 Session Objectives State who is legally responsible for providing a safe environment and ensuring safe practices. List the requirements for storing hazardous chemicals in an operation. Classify different types of fires and fire extinguishers. Outline the actions to take in the event of a fire at a restaurant or foodservice operation.

3 Session Objectives continued Identify procedures for preventing slips, trips, and falls in a foodservice operation. Outline basic first aid concepts and procedures.

4 Safety and the Law Every restaurant and foodservice operation is responsible for the safety of all guests and employees. 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.

5 Safety and the Law continued Guest and Employee Safety: Restaurant and foodservice operators are liable, 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.

6 Store chemicals in their original containers away from food and prep areas. If chemicals are transferred to a new container, be sure to label the new container with the common name of the chemical. Provide an MSDS (material safety data sheet) on each chemical used in the operation in a visible place; these help employees to understand how to use the chemical. Storing Hazardous Chemicals

7 One-third of all accidental fires in restaurants are due to either faulty electrical wiring and equipment or improper use of equipment. If a fire occurs, employees should first determine if they are in danger. Types of Fires Class A Wood Paper Cloth Cardboard Class B Flammable liquids Grease Class C Live electrical equipment

8 Fire Extinguishers : Water-Based Extinguisher  Type A fires only Aqueous Film-Forming Foam Extinguishers  Class A or A/B fires  Reduce temperature and supply of oxygen to fire Carbon Dioxide Extinguishers  Class B or C fires  Gas-based mixture Dry Chemical Extinguishers  Available in A/B/C and B/C  Only B/C type used on deep-fat fryer fires

9 Fire Extinguishers continued A fire safety expert can help identify the appropriate fire extinguishers for restaurant or foodservice establishments. Handheld portable fire extinguishers are used for small fires. All employees should know where extinguishers are located in an operation and what types they are. All fire extinguishers should be clearly and properly labeled.

10 Preventing Slips, Trips, and Falls Most slips, trips, and falls can be prevented: Hazards should be repaired or removed. Burned-out light bulbs should be replaced. Spills should be cleaned up immediately. Employees should remind guests of steps and raised dining areas and help those guests who may need assistance.

11 Preventing Slips, Trips, and Falls continued Ladders or step stools should be used to reach racks and shelves higher than shoulder level. The safest way to use a ladder is for two employees to work together. One person can hold the bottom of the ladder, and the other can climb up and pass or receive items.

12 First Aid A good first-aid program requires: –Equipment –Training –A concerned attitude for the injured –Thorough follow-up Common foodservice injuries include minor heat burns, chemical burns, cuts, sprains, muscle cramps, and choking.

13 First Aid for Common Foodservice Injuries Minor heat burns: Cool the burn by holding the burned area under cold running water for five minutes, or until the pain subsides. Cover the burn with a sterile gauze bandage. Gauze should be wrapped loosely to avoid pressure to the burn area. Do not apply ointment to the burn, as it could prevent proper healing. Take an over-the-counter pain reliever.

14 First Aid for Common Foodservice Injuries continued Chemical burns: Remove the cause of the burn by flushing the chemicals off the skin surface with cool, running water for 20 minutes. Remove items such as clothing or jewelry that may be contaminated. Apply a cool wet cloth to relieve pain. Wrap the burned are loosely with a dry, sterile dressing. Rewash the burned area.

15 First Aid for Common Foodservice Injuries continued Cuts and scrapes: Stop the bleeding by applying pressure to the cut with a clean cloth. Clean the wound with clean water. Apply antibiotic cream or ointment to keep the wound moist. Cover the wound with a bandage to prevent bacteria from getting in. Change the bandage once a day, or when it becomes wet or dirty. Watch for signs of infection, including redness, pain, drainage, warmth, or swelling.

16 First Aid for Common Foodservice Injuries continued Sprains: First aid for sprains and strains includes rest, ice, compression, and elevation (RICE). R:Rest the injured part of the body I: Apply Ice or a cold compress for 10 to 15 minutes at a time every few hours, for the first 48 hours, to prevent swelling C: Wear an elastic Compression bandage for at least 48 hours to reduce swelling E: Keep the injured part Elevated above the level of the heart to reduce swelling

17 First Aid for Common Foodservice Injuries continued Muscle Cramps Massage the muscle. Apply cold or heat. Take an over-the-counter pain reliever, if required.

18 First Aid for Common Foodservice Injuries continued Choking Airway obstruction –Heimlich maneuver: removes obstacles from a choking person’s airway No sign of breathing or pulse –Cardiopulmonary resuscitation (CPR): Attempts to restore breathing and heartbeat to an injured person who shows no signs of breathing or pulse. Do not attempt to perform CPR or the Heimlich maneuver unless you have had specific, current training and certification!