Food Safety Manual Kitchen 1 Johnathan Poynor Cameron White Bossman Camp

OSHA & EPA The Occupational Safety and Health Administration plays a large role in keeping the workplace safe. The standards are outlined in the Occupational Safety and Health act. Employers are required to post OSHA safety and health information in their facilities. Employees are required to follow OSHA regulations. The Environmental Protection Agency also plays a role in workplace safety. The EPA requires foodservice operations to track how they handle and dispose of hazardous materials such as cleaning products and pesticides. Following OSHA and EPA regulations is an important part of being a foodservice professional. By practicing safety every day, you can help prevent accidents in the workplace.

Protective Clothing Wearing protective clothing is always good practice. Three types of protecting clothing are gloves, shoes, and back braces. Gloves should always be worn to protect your hand from injury. Shoes should be sturdy and closed-toe. Back braces should be used when lifting heavy items.

Emergency Numbers Emergencies should always be prepared for in any situation. Always have emergency numbers on hand so that they can be easily accessed in case of an emergency.

Personal Hygiene Use proper hand-washing techniques. Practice good grooming and cleanliness techniques. Wear gloves and other protective clothing when required Maintain good health Immediately report any illnesses or injuries to the supervisor

Employer/Employee Responsibilities Clean all products. Have good personal hygiene while at work. Cover all cuts, bruises, and burns. Before cooking always put on safety clothing and equipment. Always have a caution or wet floor sign after mopping or cleaning a spill.

Cross-Contamination Cross-contamination is the movement of chemicals or microorganisms from one food item to the next. Store raw meats, poultry, and seafood in the refrigerator where they can’t drip their juices on fresh foods. Before letting ready-to-eat foods touch cutting boards, knives, plates or other utensils, make sure they have been cleaned.

First Aid Check the scene stay calm, make sure the victim is comfortable. Call the local emergency number for help. Care for the victim by administering first aid according to the first aid manual. If they have a burn, remove the victim from the source of heat, and cool using cold water.

First Aid Cont. Never apply ointments, sprays, antiseptics, or remedies unless instructed to do so by a medical professional. Bandage the burn as directed in your first aid manual. Keep the victim from getting chilled or overheated to reduce the chance of shock. Have all employees be CPR certified.