1. Chapter 3
Workplace Safety

2. Safety and the Law
Every restaurant and foodservice operation is responsible for the safety of all guests and employees.
Employees also have a legal right to work in a safe environment that is free of hazards.
Restaurant are liable, or legally responsible, for the health and safety of their guests and employees.
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Chapter 3 | Workplace Safety

3. Government Regulations
The Occupational Safety and Health Administration (OSHA) is the federal agency that creates and enforces safety-related standards and regulations in the workplace.
Every restaurant and foodservice operation must display a current copy of the OSHA poster 2203 “Job Safety and Health Protection” where employees can easily see it when they report to work.
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Chapter 3 | Workplace Safety

4. Government Regulations
Restaurants must report any accident resulting in death or hospitalization within 8 hours
OSHA Form #300 – displays a yearlong log of occupational injuries every February
Hazard Communication Standard or Right to Know: requires employers notify their employees about chemical hazards on the job (toxic or carcinogenic – cancer causing)
Material Safety Data Sheet (MSDS): must be on all hazardous chemicals stating safe use and physical hazards

5. The Safety Audit
The purpose of a general safety audit is to judge the level of safety in the operation.
Facilities
Equipment
Employee practices
Management practices
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Chapter 3 | Workplace Safety

6. Personal Protective Equipment (PPE)
Personal protective equipment, such as gloves and goggles, protects employees from potential hazards on the job.
long sleeves to protect their arms
Skid resistant and closed toe footwear
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7. Emergency Plans
The purpose of an emergency plan is to protect workers, guests, and property in the case of an emergency or disaster.
all employees must understand it before there is an emergency.
Must be specific and should be posted in highly visible areas.
Includes:
installing fire safety equipment
posting evacuation routes
keeping exit routes clear
training and drilling employees
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Chapter 3 | Workplace Safety

8. Accident Investigation
An accident is an unplanned, undesirable event that can cause property damage, injuries or fatalities Near miss: event which injury is narrowly avoided
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Chapter 3 | Workplace Safety

9. Evacuation
An evacuation plan tells when and how employees are to respond to different types of emergencies.
employees should have training and practice with it.
make sure there are at least two evacuation routes
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Chapter 3 | Workplace Safety

10. Fire Hazards Prevent grease buildup by cleaning hoods every 6 months
All restaurant fires are classified as A, B, or C.
Class A fires: wood, paper, cloth, or cardboard.
Class B fires: flammable liquids and grease
Class C fires: live electrical equipment
Use the PASS system with extinguisher:
P = pull pin
A = aim at base of fire
S = squeeze the trigger
S = sweep from side to side
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11. Fire Hazards When fighting a fire, always leave a way to escape.
Heat detectors detect fires where there is no smoke
flame detectors react to the movement of flames
Ionization detector uses electrical current to detect fire
If there is any doubt that you can fight a fire safely, set off an alarm and evacuate immediately.
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12. Preventing Burns Burns are classified: first (least serious) second
third degree (most serious but painless because of nerve damage)
when carrying hot food, warn others that you are coming through
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Chapter 3 | Workplace Safety

13. Preventing Slips, Trips, and Falls
Most slips, trips, and falls occur on
Steps
Floors
Pavement outside the building
Watch for chairs and tables when carrying hot items; aisles should be 4 feet wide
To prevent grease buildup, clean floors once a day
If something is spilled:
Verbally warn nearby guests
Block the area while cleanup is happening
Direct people around spill
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Chapter 3 | Workplace Safety

14. Using ladders safely
A straight ladder should reach 3 feet above the spot where the top of the ladder rests against the support
Never stand on the top step
Always have someone hold the bottom of the ladder

15. Lifting and Carrying Safely
Store heavy loads on waist-level shelves and racks.
Put lighter items on the top shelves.
Mark extra-heavy loads.
To lift:
Bend at the knees, not at the waist
Lift with leg muscles
In restaurant, people with heavy objects always have the right of way.
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Chapter 3 | Workplace Safety

16. Preventing Cuts To avoid cuts, follow these kitchen safety tips:
Use proper openers on cans
Throw out nearby food or ice when glass is broken.
Wash sharp utensils separately and do not leave them in a sink.
Throw broken glass in outside garbage containers.
Each type of knife has a specific use.
Sharp knives are much safer than dull ones.
To pass a knife, place it on a sanitized surface and let the other person pick it up
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Chapter 3 | Workplace Safety

17. First Aid
First aid refers to medical treatment given to an injured person until emergency services arrive
Cardiopulmonary resuscitation (CPR) restores breathing and heartbeat to injured persons who show no signs of breathing or pulse.
Check for breathing
Give mouth-to-mouth resuscitation
Chest compressions
The Heimlich maneuver removes food or other obstacles from the airway of a choking person.
Do not attempt to perform CPR or the Heimlich maneuver unless you have had specific, current training and certification.
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Chapter 3 | Workplace Safety

18. External Threats
External threats, such as arson and theft, are another important workplace safety issue.
Arson, the deliberate and malicious burning of property, is very difficult to stop
Keep back doors locked and alarmed at all times to prevent the occurrence of pilferage and to reduce the risk of robbery.
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Chapter 3 | Workplace Safety