Restaurant Safety

Agenda Safety Triangle Statistics Four leading categories of injuries –Plus one Regular inspections of facility Training Restaurant checklist

Safety Triangle Remove or Isolate the Exposures Improve Work Practices Use PPE & Equipment

Statistics Restaurants experience 7.7 nonfatal on the job injuries a year (per 100 full time injuries) BLS statistics

Leading 4 Categories of injuries –Slips & falls –Strains & sprains –Cuts & Lacerations –Burns  Workplace Violence BLS statistics

Slips & Falls Exposures –Wet areas –Congested areas –Uneven surfaces –Grease build up –Mopping floors –Floor clutter

Slips & Falls Control Measures –Non slip shoes –Wear appropriate shoes & clothing

Slips & Falls Control Measures –Evaluate floor surfaces –Keep drain covers in place –Non slip mats in wet areas

Slips & Falls Control Measures –Wipe up spills immediately Caution/Wet Floor signs Dry mop –Pick up food and other items as soon as possible –Use caution tape to alert employees & customers of elevation changes

Strains & Sprains Exposures –Awkward postures & positions –Reaching, clearing tables –Emptying garbage –Mopping floors –Lifting

Strains & Sprains Control Measures –When lifting trays The proper way Improper way

Strains & Sprains Control Measures –Avoid reaching across tables while serving customers or clearing the tables. –Ask the customer to assist you in passing the plates

Strains & Sprains Control Measures –Use the buddy system when moving tables –Try to keep the heaviest items between the shoulders and knees

Strains & Sprains Control Measures –Use anti-fatigue mats on hard surfaces to help reduce the risk of fatigue. –Use mats in wet areas to soak up some of the liquids

Strains & Sprains Control Measures –Provide carts for bussing tables and moving dishes around –Use ergonomically designed tools that allow the wrist to stay in the neutral position

Burns Exposures –Hot beverages –Hot plates –Hot surfaces-grill, steam pots –Deep fat fryers

Burns Control Measures –Wait until the coffee is done brewing before removing the pot –Use hot pads

Burns Control Measures –Do not reach above ovens, steamers or fryers –Do not open cookers & steam ovens while under pressure

Cuts & Lacerations Exposures –Knives left on counters –Meat slicers –Using utensils & equipment improperly –Broken dishes, glasses

Cuts & Lacerations Control Measures –Keep knives in holders when not in use –Keep knives sharp

Cuts & Lacerations Control Measures –Instruct employees how to use knives correctly

Cuts & Lacerations Control Measures –Do not place knives in the sink –Wear cut-resistant gloves

Cuts & Lacerations Control Measures –Instruct employees on proper cleaning procedures for the meat slicer Zero out the blade

Cuts & Lacerations Control Measures –Instruct employees on proper clean up of broken dishes/glass

Workplace Violence Exposures –Robberies-at opening/closing –Handling Cash –Deliveries

Workplace Violence Control Measures –Robberies-at opening/closing –Handling Cash

Workplace Violence Control Measures –Deliveries

Workplace Violence Control Measures –Security Systems –Work with local Police –Security Procedures

RESTAURANT CHECKLIST

Summary Safety Triangle ∆Remove or Isolate Exposures ∆Improve work Practices ∆Use PPE 4 leading categories of restaurant injuries –Slips & falls –Strains & sprains –Cuts & Lacerations –Burns  Workplace Violence Inspect your facilities, train employees

Summit web site –Employer Resources Safety –Posters, Media Library, Safety Talks Safety Training –Webinars, OSHA 10-Hour Classes –Business Center Policies, Claims Search –Forms Claims Forms –Health questionnaire, OSHA Recordkeeping Safety Forms –Accident Investigation Report, PPE Agreement