1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 3 Workplace Safety

2. Safety and the Law  Employees also have a ______ right to work in a safe environment that is free of hazards.  Restaurant are liable, ………………………………….. 2 Every restaurant and foodservice operation is responsible for the _______ of all guests and employees. 3.1 Chapter 3 | Workplace Safety

3. Government Regulations  The Occupational Safety and Health Administration (OSHA) is …………………………………… ……..  Every restaurant and foodservice operation must display a current copy of …………………………………… …………………………………… …………… 3 3.1 Chapter 3 | Workplace Safety

4. Government Regulations  Restaurants must report any accident resulting in death or hospitalization within __________  OSHA Form #300 – displays……………………………….  Hazard Communication Standard or Right to Know: requires employers………………………………….  Material Safety Data Sheet (MSDS): must be on all …………………………………………………………

5. The Safety Audit  The purpose of a general safety audit is to judge the………………………  1.  2.  3.  4. 5 3.1 Chapter 3 | Workplace Safety

6. Personal Protective Equipment (PPE)  ________________to protect their arms  _____ resistant and_________toe footwear 6 Personal protective equipment, such as ___________________, protects employees from potential hazards on the job. 3.1 Chapter 3 | Workplace Safety

7. Emergency Plans  all employees must understand it _______there is an emergency.  Must be specific and be posted in_________________.  Includes:  1. installing _________________________  2. posting _________________________  3. keeping ______________clear  4. _______________employees 7 The purpose of an emergency plan is to protect workers, guests, and property in the case of an emergency or disaster. 3.1 Chapter 3 | Workplace Safety

8. Accident Investigation 8 An _____________is an unplanned, undesirable event that can cause property damage, injuries or fatalities Near miss…………………………………………… 3.1 Chapter 3 | Workplace Safety

9. Evacuation  An evacuation plan tells ………………………..  employees should have ……………………………………..  make sure there are at least …………………………………. 9 3.1 Chapter 3 | Workplace Safety

10. Fire Hazards  Prevent grease buildup by cleaning hoods every ________  All restaurant fires are classified as A, B, or C.  Class A fires: ___________________________.  Class B fires: ____________________________  Class C fires: ____________________________ Use the PASS system with extinguisher: P = ____________ A = ____________ S = _____________ S = ______________ 10 3.2 Chapter 3 | Workplace Safety

11. Fire Hazards  When fighting a fire, always leave ………………  ______ detectors detect fires where there is no smoke _________ detectors react to the movement of flames Ionization detector uses …………………………………  If there is any doubt that you can fight a fire safely, set off ……………………………………………….. 11 3.2 Chapter 3 | Workplace Safety

12. Preventing Burns  Burns are classified: first ……………………… second third degree ……………………………………………………  when carrying hot food, …………………………………………………………… 12 3.2 Chapter 3 | Workplace Safety

13. Preventing Slips, Trips, and Falls  Most slips, trips, and falls occur on  1.  2.  3. Watch for ______ and _____ when carrying hot items; aisles should be _____ feet wide To prevent grease buildup, clean floors ……………….  If something is spilled:  1.  2.  3. 13 3.2 Chapter 3 | Workplace Safety

14. Using ladders safely  A straight ladder should reach ………………………….the spot where the top of the ladder rests against the support  Never stand on …………………………  Always have someone hold ………………………….

15. Lifting and Carrying Safely  Store heavy loads on ………………………………..  Put lighter items on ………………………………  Mark ……………………….. loads.  To lift:  Bend at the ……………………………….  Lift with ……………… muscles  In restaurant, people with heavy objects always have …………………………………………………… 15 3.2 Chapter 3 | Workplace Safety

16. Preventing Cuts  To avoid cuts, follow these kitchen safety tips:  Use proper _________________ on cans  Throw out nearby _________________when glass is broken.  Wash _______ utensils separately and do not leave them in a __________  Throw broken glass in __________________________  Each type of __________ has a specific use.  ___________ knives are much safer than dull ones. To pass a knife……………………………………………. 16 3.2 Chapter 3 | Workplace Safety

17. First Aid  Cardiopulmonary resuscitation (CPR) ………………………………………………………………  1.  2.  3.  The Heimlich maneuver removes food …………………………………………………………………  Do not attempt to perform CPR or the Heimlich maneuver unless…………………………………………….. 17 First aid refers to ……………………………………………………. 3.3 Chapter 3 | Workplace Safety

18. External Threats  External threats, such as ____________________, are another important workplace safety issue.  Arson………………………………………………………  Keep back doors ______________________at all times to prevent the occurrence of pilferage and to reduce the risk of robbery. 18 3.3 Chapter 3 | Workplace Safety