1. SAFETY AND SANITATION PRINCIPLES

2. SAFETY  Workplace accidents--$48 billion/yr. Often caused by: fatigue, poor kitchen design, minimal training  Safe practices are your responsibility You can help prevent: falls, cuts, burns, and scalds  Safety is a requirement of this class

3. SAFETY  Personal Protection—The Uniform  Chef coat  Aprons  Gloves  Hats

4. SAFETY—Personal Injuries 4 Main Types 1. Slips and Falls 2. Cuts 3. Burns and/or scalds 4. Back injuries

5. SAFETY  SLIPS AND FALLS Prevention –No running –Wipe up spills –Slip resistant shoes –Keep traffic paths open

6. SAFETY  CUTS Prevention –Use Knives for intended purpose –Always cut away from body –Carry knife down –If you drop a knife do not grab it

7. SAFETY  BURNS Prevention –Remove lids by tilting away –Never use wet oven mitt or towel –Step aside while opening oven door –Ask for help

8. SAFETY  BACK INJURIES Prevention –Bend with knees –Keep back straight –Keep feet close to object –Center body over the load –Lift straight up without jerking –Do not twist body –Keep back straight as you lower

9. SAFETY FIRE SAFETY Emergency Procedures 1. Emergency Numbers 2. Fire exit signs 3. Evacuation plan for employees 4. Employees should know evacuation plan for customers

10. SAFETY FIRE SAFETY Five Classification 1. Class A 2. Class B 3. Class C 4. Class D 5. Class K

11. SAFETY FIRE SAFETY Prevention 1. Keep workplace clean 2. Practice good work habits and be prepared 3. Store flammable and combustible material away from heat sources

12. SAFETY—First Aid 3 Types of Burns First Degree Second Degree Third Degree

13. SAFETY—FIRST AID Burns -remove the person from source of heat -cool the skin -do not apply ointments unless instructed -bandage burn as directed in manual

14. SAFETY—FIRST AID Wounds Four types of Wounds  Abrasions  Laceration  Avulsions  Punctures

15. SAFETY—FIRST AID Wounds Treatment Guidelines  Use disposable gloves  Clean with soap/rinse with water  Use sterile gauze  Apply direct pressure until bleeding stops

16. SAFETY—FIRST AID CHOKING

17. SANITATION  What is contamination? –Direct Contamination –Cross-Contamination –Sanitation

18. SANITATION Foodborne Illnesses Conditions that lead to  cross-contamination  poor hygiene  food handler illness

19. SANITATION Foodborne Illnesses Most at risk  Children  Elderly  Pregnant women

20. SANITATION Foodborne Illnesses How to respond  inform management  avoid panic  save sample of contaminated food  Report to Department of Health

21. SANITATION Foodborne Illnesses Biological Causes  Bacteria  Viruses  Parasites  Fungi  Molds  Yeast

22. SANITATION Chemical Hazards  Cleaning Products  Pesticides

23. SANITATION Physical Hazards  Caused when a particle gets in food –Example: a finger in your chili  Pest Management prevents spread of harmful bacteria