Food Safety 101: Safety and First Aid In School Food Service Level One Certification Course: Area 2 Kentucky Department of Education, Division of School and Community Nutrition

Objectives Identify safety hazards in the foodservice area Understand how to respond appropriately when safety issues arise

Safety Remember! An accident is always waiting to happen. It only needs an opportunity.

Opportunities in School Cafeterias and Kitchens Slippery Floors Sharp Knives Hot surfaces Heavy equipment Congested workplace And Children!

Most Common Categories of Kitchen Injuries Slips, Trips, & Falls Electric Shocks Cuts and Lacerations Choking

Hazards That Cause Slips, Trips, and Falls Wet floors near sink, steam table, dishwashers, or in the cooler/fridge Cords on the floor that are not covered or are too short to reach the floor Grease or food on the floor in food preparation or serving areas Boxes, cases, or pallets left in the aisle of storage rooms, shipping/ receiving areas, or in the cooler or freezer

Prevention For Slips, Trips, and Falls Keep the floors clean: Establish a floor cleaning schedule Choose cleaning products for their grease removal and slip resistant properties Immediately pick up any item that is dropped on the floor Keep the floor dry: Immediately clean up spills as soon as they occur. Place a cautionary sign around the area until the spot is dry. Use Ice scoops to minimize spills from ice machine

Prevention For Slips, Trips, and Falls Be aware and careful Use a stepstool or ladder to reach high places Spray pan spray over the sink rather than over the floor (To prevent slick floors) Conduct daily inspections to identify that: Staff are wearing closed toed, slip resistant shoes, and shoelaces remained tied Staff’s uniform pant legs are hemmed and do not drag on the floor Boxes, crates, pallets, and electrical cords aren’t cluttering the aisles or work areas Ladders and step stools are used properly Staff carries loads without blocking their view

First Aid For Slips, Trips, and Falls If someone has fallen, do not move the victim. Call for help immediately.

Hazards That cause Strains and Sprains Bending from the waist, rather than the knees to lift cases/boxes, trash bags, or large kitchen equipment Lifting more than 50 lb. without asking for assistance Reaching above chest height to retrieve cases/boxes or equipment Removing heavy pans of food from the oven or steamers. Twisting without moving feet to retrieve an item behind you Pushing heavily loaded hot holding equipment or transport carts to serving or loading areas without requesting help

Prevention For Strains and Sprains Lift with legs, bending at the knees, not at the waist, to protect your back Change direction when changing tasks or reaching for objects by moving feet rather than twisting from the waist Store heavy loads at waist height Ask for assistance when lifting/moving anything more than 50 lbs.

First Aid For Strains and Sprains If the Injury involves neck or back- Do NOT move injured person unless in imminent danger. Call for help. Rest, Ice, Compression, and Elevation - RICE Rest the injured part of the body Apply Ice packs or cold compress, up to 10-15 min at a time every few hours for the first 2 days to prevent swelling Wear an elastic “Compression” bandage for at least 2 days to reduce swelling (Such as an ACE bandage) Elevate the injured area above the level of the heart as much as possible to reduce swelling

Hazards That Cause Cuts and Lacerations Using dull knives for food preparation Cleaning slicer or food processer blades Using scissors to portion grapes or open boxes Improper placement and or use of foil or film to wrap boxes

Prevention For Cuts and Lacerations Keep knife blades sharp Use proper knife skills Cut away from your body Wash knives separately and store knives with the blade covered Hold knife facing down and announce that you are carrying a sharp object when walking through the kitchen with a sharp object “Sharp Behind” Do not run with a knife or point the blade at someone Always use safety guard on manual slicing equipment Electric slicers and food processors should only be run by trained staff with all machine guards in place Dispose of broken glass properly

First Aid For Cuts and Lacerations Cover the wound and apply pressure until the bleeding stops Wash with soap and water, apply antiseptic and a sterile bandage Continue to apply pressure and seek medical assistance, if cut is severe. *Any time you have a band aid on your hand or finger in a kitchen setting, you must wear a glove over the injured hand.

Hazards That Cause Fires and Burns Removing pans from oven or steam Lifting film wrap or foil towards you when removing foods from steamers, ovens, or microwaves Allowing grease to build up on ranges or drip pans

Prevention For Fires and Burns Keep handles or pots turned in so they are out of walkways Keep potholders within easy reach of hot items. Such as, pots, steam tables, and sheet pans Use potholders to move hot objects – never use rags that may be damp Open lids to pots, pans, and plastic wrap over microwaved bowls away from your body to prevent steam burns Do NOT leave dish rags, aprons, and other cloth items near any hot surface Announce that you are carrying a hot object when walking through the kitchen with a hot object. “Hot Behind” Keep ranges and drip pans free from grease *Know where the fire extinguishers are located, which extinguisher to use, and how to use them!

Prevention For Fires and Burns Extinguish fires with a fire extinguisher or baking soda Use water if fire is small and not a grease fire Do not put grease fires out with water Water will spread the fire

First Aid For Fires and Burns If clothing catches fire, smother the flames. Follow Stop, Drop, and Roll procedures Place area under cold running water Do not apply ointment

Hazards That cause Electric Shocks Using electrical equipment with cords that have been cut or frayed Allowing electrical cords to lie in water Using faulty electrical equipment

Prevention For Electric Shocks Avoid working with water and electrical appliances at the same time Unplug appliances by the plug, not the cord Do NOT use damaged appliances. Do NOT overload outlets. Never force a three-prong plug into a two-prong outlet or extension cord Never use electrical equipment with a frayed cord or bent prongs

First Aid For Electric Shocks Do NOT touch someone who is experiencing an electrical shock Remove the source of the shock with a nonconductive material, such as wood or plastic

Hazards That Cause Chemical Exposure Using chemicals that you have not been adequately trained to use Using cleaning products from another department or bringing them from home Using more than the recommended amounts of sanitizers such as bleach Cleaning products that are not stored in their original containers or are not labeled.

Prevention For Chemical Exposure Store chemicals in their original, clearly labeled containers with tight lids Store chemicals in a separate and secure area away from food or heat sources. And out of the reach of children Only use chemicals in a well-ventilated area, not in closed spaces. Wash hands after using or touching any chemicals or equipment used with chemicals Make sure Material Safety Data Sheets (MSDS) are available for each chemical used in the work place and all staff members know where to find this information.

First Aid For Chemical Exposure Call the Poison Control Center Keep the chemical container to ensure accurate information is given to the Control Center operator

Prevention For Choking Ensure that students are not given foods that could be a choking hazard

First Aid For choking The abdominal thrust is a procedure used to save choking victims See medical assistance immediately