1. Food Safety 101: Safety and First Aid In School Food Service
Level One Certification Course: Area 2
Kentucky Department of Education, Division of School and Community Nutrition

2. Objectives Identify safety hazards in the foodservice area
Understand how to respond appropriately when safety issues arise

3. Safety
Remember!
An accident is always waiting to happen. It only needs an opportunity.

4. Opportunities in School Cafeterias and Kitchens
Slippery Floors
Sharp Knives
Hot surfaces
Heavy equipment
Congested workplace
And Children!

5. Most Common Categories of Kitchen Injuries
Slips, Trips, & Falls
Electric Shocks
Cuts and Lacerations
Choking

6. Hazards That Cause Slips, Trips, and Falls
Wet floors near sink, steam table, dishwashers, or in the cooler/fridge
Cords on the floor that are not covered or are too short to reach the floor
Grease or food on the floor in food preparation or serving areas
Boxes, cases, or pallets left in the aisle of storage rooms, shipping/ receiving areas, or in the cooler or freezer

7. Prevention For Slips, Trips, and Falls
Keep the floors clean:
Establish a floor cleaning schedule
Choose cleaning products for their grease removal and slip resistant properties
Immediately pick up any item that is dropped on the floor
Keep the floor dry:
Immediately clean up spills as soon as they occur. Place a cautionary sign around the area until the spot is dry.
Use Ice scoops to minimize spills from ice machine

8. Prevention For Slips, Trips, and Falls
Be aware and careful
Use a stepstool or ladder to reach high places
Spray pan spray over the sink rather than over the floor (To prevent slick floors)
Conduct daily inspections to identify that:
Staff are wearing closed toed, slip resistant shoes, and shoelaces remained tied
Staff’s uniform pant legs are hemmed and do not drag on the floor
Boxes, crates, pallets, and electrical cords aren’t cluttering the aisles or work areas
Ladders and step stools are used properly
Staff carries loads without blocking their view

9. First Aid For Slips, Trips, and Falls
If someone has fallen, do not move the victim.
Call for help immediately.

10. Hazards That cause Strains and Sprains
Bending from the waist, rather than the knees to lift cases/boxes, trash bags, or large kitchen equipment
Lifting more than 50 lb. without asking for assistance
Reaching above chest height to retrieve cases/boxes or equipment
Removing heavy pans of food from the oven or steamers.
Twisting without moving feet to retrieve an item behind you
Pushing heavily loaded hot holding equipment or transport carts to serving or loading areas without requesting help

11. Prevention For Strains and Sprains
Lift with legs, bending at the knees, not at the waist, to protect your back
Change direction when changing tasks or reaching for objects by moving feet rather than twisting from the waist
Store heavy loads at waist height
Ask for assistance when lifting/moving anything more than 50 lbs.

13. First Aid For Strains and Sprains
If the Injury involves neck or back- Do NOT move injured person unless in imminent danger. Call for help.
Rest, Ice, Compression, and Elevation - RICE
Rest the injured part of the body
Apply Ice packs or cold compress, up to min at a time every few hours for the first 2 days to prevent swelling
Wear an elastic “Compression” bandage for at least 2 days to reduce swelling (Such as an ACE bandage)
Elevate the injured area above the level of the heart as much as possible to reduce swelling

14. Hazards That Cause Cuts and Lacerations
Using dull knives for food preparation
Cleaning slicer or food processer blades
Using scissors to portion grapes or open boxes
Improper placement and or use of foil or film to wrap boxes

15. Prevention For Cuts and Lacerations
Keep knife blades sharp
Use proper knife skills
Cut away from your body
Wash knives separately and store knives with the blade covered
Hold knife facing down and announce that you are carrying a sharp object when walking through the kitchen with a sharp object
“Sharp Behind”
Do not run with a knife or point the blade at someone
Always use safety guard on manual slicing equipment
Electric slicers and food processors should only be run by trained staff with all machine guards in place
Dispose of broken glass properly

16. First Aid For Cuts and Lacerations
Cover the wound and apply pressure until the bleeding stops
Wash with soap and water, apply antiseptic and a sterile bandage
Continue to apply pressure and seek medical assistance, if cut is severe.
*Any time you have a band aid on your hand or finger in a kitchen setting, you must wear a glove over the injured hand.

17. Hazards That Cause Fires and Burns
Removing pans from oven or steam
Lifting film wrap or foil towards you when removing foods from steamers, ovens, or microwaves
Allowing grease to build up on ranges or drip pans

18. Prevention For Fires and Burns
Keep handles or pots turned in so they are out of walkways
Keep potholders within easy reach of hot items.
Such as, pots, steam tables, and sheet pans
Use potholders to move hot objects – never use rags that may be damp
Open lids to pots, pans, and plastic wrap over microwaved bowls away from your body to prevent steam burns
Do NOT leave dish rags, aprons, and other cloth items near any hot surface
Announce that you are carrying a hot object when walking through the kitchen with a hot object.
“Hot Behind”
Keep ranges and drip pans free from grease
*Know where the fire extinguishers are located, which extinguisher to use, and how to use them!

21. Prevention For Fires and Burns
Extinguish fires with a fire extinguisher or baking soda
Use water if fire is small and not a grease fire
Do not put grease fires out with water
Water will spread the fire

22. First Aid For Fires and Burns
If clothing catches fire, smother the flames.
Follow
Stop, Drop, and Roll procedures
Place area under cold running water
Do not apply ointment

24. Hazards That cause Electric Shocks
Using electrical equipment with cords that have been cut or frayed
Allowing electrical cords to lie in water
Using faulty electrical equipment

25. Prevention For Electric Shocks
Avoid working with water and electrical appliances at the same time
Unplug appliances by the plug, not the cord
Do NOT use damaged appliances.
Do NOT overload outlets.
Never force a three-prong plug into a two-prong outlet or extension cord
Never use electrical equipment with a frayed cord or bent prongs

26. First Aid For Electric Shocks
Do NOT touch someone who is experiencing an electrical shock
Remove the source of the shock with a nonconductive material, such as wood or plastic

27. Hazards That Cause Chemical Exposure
Using chemicals that you have not been adequately trained to use
Using cleaning products from another department or bringing them from home
Using more than the recommended amounts of sanitizers such as bleach
Cleaning products that are not stored in their original containers or are not labeled.

28. Prevention For Chemical Exposure
Store chemicals in their original, clearly labeled containers with tight lids
Store chemicals in a separate and secure area away from food or heat sources. And out of the reach of children
Only use chemicals in a well-ventilated area, not in closed spaces.
Wash hands after using or touching any chemicals or equipment used with chemicals
Make sure Material Safety Data Sheets (MSDS) are available for each chemical used in the work place and all staff members know where to find this information.

29. First Aid For Chemical Exposure
Call the Poison Control Center
Keep the chemical container to ensure accurate information is given to the Control Center operator

30. Prevention For Choking
Ensure that students are not given foods that could be a choking hazard

31. First Aid For choking
The abdominal thrust is a procedure used to save choking victims
See medical assistance immediately