1. Chapter 1: Safety & Sanitation Principles
Section 1.1: Safety Basics

2. Why is an apron an important item? A chef’s hat?

3. Safe Working Conditions

4. Personal Protective Clothing
Aprons
Clean
Change when dirty
Remove when leaving food preparation area
Always remove to take out garbage
Gloves
Protect from injury and food contamination
Wash before putting on gloves
Different gloves for different purposes
Disposable: Change every 4 hours or when switching activities

5. Always use dry pot holders or oven mitts to handle hot items
Always use dry pot holders or oven mitts to handle hot items. Why would you not want to use moist pot holders or oven mitts to handle hot items?

6. Personal Protective Clothing
Shoes
Sturdy, slip-resistant, and closed toes
Back Braces
Get help lifting heavy items
Occupational Back Support: back brace with suspenders
Supports lower back while lifting

7. Personal Injuries Preventing Slips & Falls
Walk, never run, in the kitchen
Wipe up spills immediately
Use slip-resistant floor mats
Wear shoes with slip-resistant soles
No open-toed shoes
Use safe ladders and stools
Close cabinet drawers and doors
Ask for help or use a cart to carry heavy objects
Keep traffic paths clutter free
Post appropriate wet floor signs

8. Personal Injuries Cuts – Sharp Tool Safety Guidelines
Use knives for intended use only
Don’t use to open plastic wrap or boxes
Cut away from your body
Carry a knife down at your side, blade tip pointed toward the floor, sharp edge facing behind you
Look where you reach when getting a knife
Never wave hands with a knife
If a knife falls, do not catch it
Hold with firm grip on handle
Never leave knife handle hanging over edge of surface

9. Personal Injuries Cuts – Sharp Tool Safety Guidelines
Keep handles and hands dry
Keep knives sharp
Use a cutting board
Wear protective gloves and guards to clean commercial slicers
Wash sharp tools separately—do not leave soaking in sink
Throw away broken or loose knives
Store knives in knife kit or rack

10. Personal Injuries Preventing Burns and Scalds
Tilt pot lids away from body
Use dry pot holders or oven mitts
Turn pot and pan handle away from front of range
Step aside when you open an oven door
Get help moving large, hot containers
Follow directions to operate hot beverage machines
Be careful filtering or changing oil in flyers

11. Personal Injuries Preventing Burns and Scalds
Wear appropriate safety clothing when using chemicals
Keep oven doors closed
Clean ovens after they have cooled
Keep cooking areas, vent hoods, and other surfaces grease free
Keep flammable materials away from cooking areas
Unplug electrical appliances with frayed cords

12. Personal Injuries Back Injuries and Strains Before heavy lifting, ask:
Can I lift this object by myself?
Is the object too heavy or too awkward to lift easily?
Do I need help to move or lift the object?
Is the path I must take free of clutter?

13. Personal Injuries Back Injuries and Strain
Steps to Safely Lift Heavy Objects:
Bend at your knees.
Keep your back straight.
Keep your feet close to the object.
Center your body over the load.
Lift straight up and do not jerk your body.
Do not twist your body as you pick up or move the object.
Set the load down slowly. Keep your back straight.

15. Kitchen Equipment Safety
Get familiar with each piece of equipment before operating
Lockout/tagout: all necessary switches on malfunctioning electrical equipment are tagged and locked from use
Be familiar with safety features, such as guards and safety devices

16. Kitchen Equipment Safety
Cleaning and Maintenance
Turn all switches to off
Unplug equipment
Follow manufacturer’s instructions and food establishment’s directions

17. Fire Safety Can cause substantial property and equipment damage
Cause injuries and death
Many flames and high heat sources in foodservice workplaces
Fires classified according to material on fire

18. Videos How to Put Out a Grease Fire Grease Fire Time Warp
Grease Fire Time Warp
wide.html

19. Fire Safety Prevention
Make sure ashes are out before throwing away
Be careful around gas appliances
Store oily rags in closed metal containers
Test smoke alarms
Keep flammables away from heat sources
Keep water away from electrical outlets
Clean range and hoods to remove grease
Keep exits unlocked and accessible from the inside

20. Fire Safety – Protection Equipment
Fire Extinguishers
Type, number, and location of fire extinguishers vary
One in each work area
Use different chemicals to fight different fires
Get inspected and tagged often
To use:
Hold upright and remove safety pin
Point nozzle and bottom of fire and push down handle

22. How to Use a Fire Extinguisher

23. Fire Safety – Protection Equipment
Hood and Sprinkler Systems
Well vented hood system removes excess smoke, heat, and vapors
Clean regularly
If you have a sprinkler, keep products and supplies at regulated distance

24. Fire Safety – Fire Emergency Procedures
EVERY foodservice business has procedures
Employees must be familiar with these
Fire exit signs must be posted in plain view
Employees need to know where to meet for headcount
Employees need to know where to direct customers
Stay calm, call FD, communicate clearly

25. Emergency Procedures

26. Emergency Procedures
Emergency: potentially life-threatening situation that usually occurs suddenly and unexpectedly
Post telephone numbers of emergency services
Learn basic first aid and life-saving techniques

27. First Aid
Assisting an injured person until professional medical help can be provided
Emergency Action Tips
Check scene and stay calm
Check the victim
Call emergency number
Use proper first aid techniques
Keep unneeded people away from victim
Complete an accident report

28. First Aid - Burns Remove the source of heat Cool the burned skin
Apply cold water for at least 5 minutes—not ice!
Never apply ointments, sprays, antiseptics, or remedies
Bandage the burn
Minimize the risk of shock
Elevate feet, keep victim comfortable and resting

29. Burns

30. First Aid – Wounds Types of Wounds Abrasion: scrape or minor cut
Laceration: cut or tear in the skins—can be deep
Avulsions: portion of the skin is partially or completely torn off
Puncture Wound: skin is pierced with a pointed object

31. First Aid – Wounds Treating Minor Wounds Wear disposable gloves
Clean the cut with soap and water
Place sterile gauze over cut
Apply direct pressure over the sterile gauze or bandage
If bleeding doesn’t stop, raise above heart

32. First Aid – Wounds Treating Serious Wounds Wear disposable gloves
Control bleeding by applying pressure and elevating
Cover with clean bandages
Wash your hands thoroughly

33. First Aid – Choking
Heimlich Maneuver: thrusts to abdomen to help dislodge something stuck in an airway
Stand behind the victim and wrap arms around their waist – locate navel
Make a first with one hand and place the thumb side of fist against the middle of the abdomen just above navel and below the bottom of the breast bone.
Place other hand on top of your fist
Press your hands to the victim’s abdomen—use inward and upward thrusts
Repeat as many times as it takes to dislodge food

34. How to Perform the Heimlich Maneuver

35. CPR
Cardiopulmonary resuscitation: emergency care performed on people who are unresponsive
Do not perform without proper training
Contact Red Cross for training

36. Reports & Audits Always document details of an emergency
Can limit restaurant’s liability
General safety audit: review and inspection of all safety procedures and equipment
Managed by employers, carried out by workers
Let a supervisor know if you find:
Missing or low-charge fire extinguishers
Blocked hallways or exits
Missing safety information
Frayed electrical cords

37. Your Task
With a partner and your given example, write a short report explaining the injury, the cause of the injury, the consequences of the injury, and how the injury might have been prevented.

38. Review Questions
Identify four types of personal injuries that foodservice workers must help prevent.
Explain how to use a fire extinguisher properly.
Describe the three types of burns.
Explain how to do the Heimlich Maneuver.

39. Chapter 1: Safety and Sanitation Principles
Section 1.2: Sanitation Challenges

40. Mythbusters: 5-second Rule
five-second-rule-video.htm

41. Contamination Basics Foodborne illnesses kill thousands each year
Consumers expect a sanitary (clean) environment
Contaminated: when harmful microorganisms or substances get into food

42. Contamination Basics
Direct contamination: when raw foods, or plants and animals they come from, are exposed to harmful microorganisms
Cross-contamination: movement of harmful microorganisms from one place to another—people cause most cases

43. Contamination Basics
Foodservice works have a responsibility to prepare food in a sanitary environment
Federal, state, and local health department regulations to protect consumers
Hazard: source of danger
Biological, Chemical, and Physical
Can result in contaminated food

44. Biological Hazards
Come from microorganisms, viruses, parasites, and fungi
Some plants and fish carry toxins (harmful organism or substances)
Pathogens (disease causing microorganisms) cause most foodborne illnesses

45. Foodborne Illness
Microorganisms grow in and on food with improper handling
Other common causes: cross-contamination, poor personal hygiene, and food handler illness
Number of foodborne illnesses grows each year
At risk: children, elderly, pregnant women, those with chronic illnesses or weakened immune systems

46. Bacteria Tiny, single-celled microorganisms Can make people very sick
Symptoms: nausea, abdominal pain, vomiting, dizziness, chills, headache
Multiply quickly in right conditions
FAT TOM

47. FAT TOM F = Food Bacteria need food for energy to grow
A = Acidity Bacteria generally do not grow well in acidic environments
T = Temperature Bacteria can thrive in temperatures between 41 and 135 degrees— some can survive freezing and cooking
T = Time Although some bacteria multiply more quickly, it does take time to grow
O = Oxygen Many bacteria need oxygen to live—however, some do not need oxygen to grow
M = Moisture Bacteria prefer foods that are high in protein and moisture

48. Viruses Simple organisms that cause many food-related illnesses
Need a host to grow (personal, animal, or plant)
Grow in host—can survive freezing and cooking
Easy to transmit
Usually contaminate with poor hygiene
Especially susceptible: salads, sandwiches, milk, other unheated foods

49. Parasites An organism that must live in or on a host to survive
Larger than bacteria and viruses
Often in poultry, fish, and meats
Common parasites: protozoa, roundworms, and flatworms
Eliminated by cooking or freezing
Heat poultry, fish, and meats to correct internal temperature
Check in multiple places on product to ensure temperature

50. Fungi
Spore-producing organisms found in soil, plants, animals, water, and in the air
Naturally present in some foods
Some are large (mushrooms) and can be eaten
Eating some types can cause stomach problems and even death

51. Molds Form of fungus Fuzzy-looking spores can be seen by the naked eye
Can grow at any temperature
Often associated with food spoilage
Even if only part has molded, throw it all away

52. Yeast Form of fungus Associated with bread and baking process
Helpful in this situation
Unhelpful and means spoilage in some foods
Sauerkraut, honey, and jelly

53. Outbreak Response
Foodborne illness outbreak: when two or more people become sick after eating the same food.
Outbreaks must be reported to local health department
Can cost a business thousands in legal fees, insurance costs, and loss of customers
Could force establishment out of business

54. Outbreak Response
Laboratory analysis can tell which food made customers sick
Public health department will investigate
Learn how the illness was spread and how its spread can be prevented

55. Outbreak Response If you suspect an outbreak: Never admit to anything
Tell the manager or supervisor of you suspicions immediately— supervisory will contact authorities
Avoid panic. Let the authorities check the situation
Save any food you suspect may be contaminated. Wrap food in original container or in a plastic bag. Label: DO NOT USE!

56. Anatomy of an Outbreak

57. Chemical Hazards
Cleaning supplies, pesticides, food additives, and metals
Material Safety Data Sheets (MSDS) must be kept on file
Form to show information about a substance and how to use it safely
Required by Occupational Safety and Health Administration’s Right to Know law

58. Cleaning Products
Detergents: used to clean walls, floors, prep surfaces, equipment, and utensils
Hygiene detergents: used to clean deodorize, and disinfect floors, walls, and table tops
Degreasers: solvent cleaners used on range hoods, oven doors, and backsplashes to remove grease
Abrasive cleaners: used to scrub off dirt or grime that can be difficult to remove
Acid cleaners: used to remove mineral deposits in equipment such as dishwashers and steam tables

59. How do you think industrial cleaning products differ from those used at home?

60. Cleaning Products Do not store near food
Keep storage neat and well organized
Keep in original containers
Check labels for use, accidental swallowing, and signal words
Report unlabeled products
Throw away correctly—be environmentally friendly

61. Kitchen Cleanliness Keep facilities clean and sanitary
Cleaning: removing food and other soil from a surface
Clean as you work
Sanitizing: reducing the number of microorganisms on the surface
Both must be done to eliminate contamination

62. Cleaning and Sanitizing
Everything should be kept clean and sanitary
Pots, pans, dishes, and food contact areas should be cleaned before and after each use
Clean and sanitize at four-hour intervals or if contaminated by another food product
Use color-coded cutting boards and containers
Sanitize all cutting boards thoroughly
Tools and surfaces should be cleaned and sanitized with soapy hot water and sanitizer

63. Pesticides Control pests like bugs or rats
When used in large amounts, can contaminate food
Can cause illness and death
Use according to directions
Store away from food and in locked container
Never re-use containers
Check regulations before disposing of bottles

64. Physical Hazards
Caused by particles, such as glass chips, metal shavings, hair, bits of wood, or other foreign matter
Some are found in food (i.e., bone shards or chips)
Most contamination occurs when foodhandlers do not follow proper safety and sanitation practices

65. Pest Management Food = Potential for insects and rodents
Can pose a serious threat to safety of food
Flies, roaches, and mice can carry bacteria and spread disease
Once infested, it is hard to get rid of pests
Pests need water, food, and shelter—a clean and sanitary environment is not very attractive
Pests seek damp, dark, and dirty places—be sure to dispose of garbage quickly and properly

66. Pest Management Keep storage areas clean, sanitary, and dry
Dispose of any garbage quickly
Keep food stored at least 6 inches off the floor and 6 inches away from walls
Remove as many items as possible from cardboard boxes before you store them
Maintain appropriate temperatures in storage areas
If pests are found, report immediately to supervisor
He will call an exterminator

67. Homework
Using the article, the video clip, and one additional resource, explain why people should not abide by the 5-second rule in 2 paragraphs. Be sure to cite your other resource.