1. SMARTER. TOGETHER. LP and Safety: OSHA Updates and its Impact on Restaurants

2. OSHA’s Mission To Assure So Far as Possible Every Working Man and Woman in the Nation Safe and Healthful Working Conditions...

3. SMARTER. TOGETHER. Enforcement Activity 8/1/13 – 8/1/14 865 Inspections nationwide in Eating and Drinking Places. Most inspections initiated due to an employee complaint. 73 WPV fatalities out of 120 total DART rate of 1.1 compared to 1.8 for all private industries

4. SMARTER. TOGETHER. Inspection Priorities Imminent Danger Catastrophes and Fatal Accidents Employee Complaints Programmed High Hazard Inspections Follow-up Inspections

5. SMARTER. TOGETHER. 5 What’s Covered Hazard communication Respiratory protection Lockout/tagout Bloodborne pathogens Fire protection Personal protective equipment

6. SMARTER. TOGETHER. 6 What’s Covered Access to medical records PRCS Chemical agents Physical agents Plain-view hazards Other injury and illness trends e.g. ergonomics

7. SMARTER. TOGETHER. Most Frequently Cited Standards Full-Service Restaurants 1910.1200 Hazard communication. 1910.132 PPE general requirements. 1910.37Exit routes. 1910.305 Electrical wiring methods. 1910.303 Electrical general requirements. 1910.151 Medical services and first aid. 1910.22 Walking/Working Surfaces. 1910.157 Portable fire extinguishers. 1910.38 Emergency action plans. 1910.141 Sanitation.

8. SMARTER. TOGETHER. 8 Hazard Communication Ensures employee awareness of the hazardous chemicals they are exposed to in the workplace. Agents with characteristics such as carcinogens, corrosives, highly toxic, irritants, sensitizers, flammable or target organ effectors are considered hazardous HazCom was revised March 26, 2012 and first training under the revised standard was due by Dec. 1, 2013

9. SMARTER. TOGETHER. 9 Hazard Communication Written program – Chemical list SDSs Labeling Training

10. SMARTER. TOGETHER. 10 Personal Protective Equipment Properly selected and appropriate for the job Provided and required No cost to employee PPE assessment

11. SMARTER. TOGETHER. Egress/EAP/Fire Extinguishers Emergency Action Plan – In writing, routes, muster points, sweeps Extinguishers – Availability, training, inspections Exits, signs – Posted, illuminated

12. SMARTER. TOGETHER. Egress/EAP/Fire Extinguishers Exits, doors, routes – Not locked, single-action egress – No obstructions Fire Sprinklers – Don’t block

13. SMARTER. TOGETHER. 13 Electrical Safety Ensure that all electrical service near sources of water is properly grounded/GFCI protected. Ensure electrical equipment shall be free from recognized hazards. Tag out and remove from service all damaged receptacles and portable electrical equipment. Ensure that employees are trained not to plug or unplug energized equipment when their hands are wet.

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15. SMARTER. TOGETHER. 15 Medical Services Where the eyes or body of any person may be exposed to injurious corrosive materials, suitable facilities for quick drenching or flushing of the eyes and body shall be provided within the work area for immediate emergency use.

16. SMARTER. TOGETHER. 16 Walking/Working Surfaces Floors shall be kept clean and dry In addition to being a slip hazard, continually wet surfaces promote the growth of mold, fungi, and bacteria which can cause infections. All places of employment shall be kept clean and orderly and in a sanitary condition.

17. SMARTER. TOGETHER. 17 Walking/Working Surfaces Where wet processes are used, drainage shall be maintained and false floors, platforms, mats, or other dry standing places shall be provided, where practicable, or appropriate waterproof footgear shall be provided.

18. SMARTER. TOGETHER. 18 Good Work Practices Ensure spills are reported and cleaned up immediately. Keep grease off of floors. The use of no skid waxes and surfaces coated with grit or waterproof footgear may also help decrease slip/fall hazards.

19. SMARTER. TOGETHER. 19 Foodborne Disease OSHA Standard 1910.141(h) states "In all places of employment where all or part of the food service is provided, food must be handled processed, prepared and stored in such a manner as to protect against contamination". Foodborne disease is primarily a public health concern Good hand washing practices

20. SMARTER. TOGETHER. Other Issues of Concern Amputations Workplace Violence Distracted Driving Recordkeeping Youth workers I2P2

21. SMARTER. TOGETHER.

22. www.osha.gov www.osha.gov 1-800-321-OSHA (6742) Thank You