Transcript Hospitality - National Restaurant Association Educational

2015 Summer Institutes Level 1
FRMCA Level 1, Chapter 3
Workplace Safety
1
Session Objectives
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State who is legally responsible for providing a safe environment and
ensuring safe practices.
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List the requirements for storing hazardous chemicals in an operation.
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Classify different types of fires and fire extinguishers.
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Outline the actions to take in the event of a fire at a restaurant or
foodservice operation.
2
Session Objectives continued
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Identify procedures for preventing slips, trips, and falls in a foodservice
operation.
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Outline basic first aid concepts and procedures.
3
Safety and the Law
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Every restaurant and foodservice operation is responsible for the safety
of all guests and employees.
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Guests have a legal right to expect safe food served in a safe
environment on safe premises.
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Employees also have a legal right to work in a safe environment that is
free of hazards.
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Safety and the Law continued
Guest and Employee Safety:
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Restaurant and foodservice operators are liable, or legally responsible,
for the health and safety of their guests and employees.
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An effective safety program helps managers provide reasonable care,
or thoughtful, careful precautions.
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Storing Hazardous Chemicals
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Store chemicals in their original
containers away from food and
prep areas.
If chemicals are transferred to a
new container, be sure to label
the new container with the
common name of the chemical.
Provide an MSDS (material
safety data sheet) on each
chemical used in the operation
in a visible place; these help
employees to understand how
to use the chemical.
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Types of Fires
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One-third of all accidental fires
in restaurants are due to either
faulty electrical wiring and
equipment or improper use of
equipment.
If a fire occurs, employees
should first determine if they are
in danger.
Class A
• Wood
• Paper
• Cloth
• Cardboard
Class B
• Flammable
liquids
• Grease
Class C
• Live
electrical
equipment
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Water-Based Extinguisher
:
 Type A fires only
Aqueous Film-Forming Foam
Extinguishers


Carbon Dioxide Extinguishers
 Class B or C fires
 Gas-based mixture
Dry Chemical Extinguishers
 Available in A/B/C and B/C
 Only B/C type used on deep-fat fryer
fires
Fire Extinguishers
Class A or A/B fires
Reduce temperature and supply of
oxygen to fire
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Fire Extinguishers continued
A fire safety expert can help identify the appropriate fire extinguishers for
restaurant or foodservice establishments.
•
Handheld portable fire extinguishers are used for small fires.
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All employees should know where extinguishers are located in an
operation and what types they are.
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All fire extinguishers should be clearly and properly labeled.
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Preventing Slips, Trips, and Falls
Most slips, trips, and falls can be prevented:
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Hazards should be repaired or removed.
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Burned-out light bulbs should be replaced.
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Spills should be cleaned up immediately.
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Employees should remind guests of steps and raised dining areas and
help those guests who may need assistance.
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Preventing Slips, Trips, and Falls
continued
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Ladders or step stools should be used to reach racks and shelves
higher than shoulder level.
•
The safest way to use a ladder is for two employees to work together.
One person can hold the bottom of the ladder, and the other can climb
up and pass or receive items.
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First Aid
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A good first-aid program requires:
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–
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Equipment
Training
A concerned attitude for the injured
Thorough follow-up
Common foodservice injuries include minor heat burns,
chemical burns, cuts, sprains, muscle cramps, and choking.
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First Aid for Common
Foodservice Injuries
Minor heat burns:
• Cool the burn by holding the burned area under cold running water for
five minutes, or until the pain subsides.
•
Cover the burn with a sterile gauze bandage. Gauze should be
wrapped loosely to avoid pressure to the burn area.
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Do not apply ointment to the burn, as it could prevent proper healing.
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Take an over-the-counter pain reliever.
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First Aid for Common
Foodservice Injuries continued
Chemical burns:
• Remove the cause of the burn by flushing the chemicals off the skin
surface with cool, running water for 20 minutes.
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Remove items such as clothing or jewelry that may be contaminated.
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Apply a cool wet cloth to relieve pain.
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Wrap the burned are loosely with a dry, sterile dressing.
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Rewash the burned area.
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First Aid for Common
Foodservice Injuries continued
Cuts and scrapes:
• Stop the bleeding by applying pressure to the cut with a clean cloth.
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Clean the wound with clean water.
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Apply antibiotic cream or ointment to keep the wound moist.
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Cover the wound with a bandage to prevent bacteria from getting in.
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Change the bandage once a day, or when it becomes wet or dirty.
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Watch for signs of infection, including redness, pain, drainage, warmth,
or swelling.
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First Aid for Common
Foodservice Injuries continued
Sprains:
• First aid for sprains and strains includes rest, ice, compression, and
elevation (RICE).
R:
I:
C:
E:
Rest the injured part of the body
Apply Ice or a cold compress for 10 to 15 minutes at a time
every few hours, for the first 48 hours, to prevent swelling
Wear an elastic Compression bandage for at least 48 hours to
reduce swelling
Keep the injured part Elevated above the level of the heart to
reduce swelling
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First Aid for Common
Foodservice Injuries continued
Muscle Cramps
• Massage the muscle.
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Apply cold or heat.
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Take an over-the-counter pain reliever, if required.
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First Aid for Common
Foodservice Injuries continued
Choking
•Airway obstruction
– Heimlich maneuver: removes obstacles from a choking person’s airway
•No sign of breathing or pulse
– Cardiopulmonary resuscitation (CPR): Attempts to restore breathing and
heartbeat to an injured person who shows no signs of breathing or pulse.
Do not attempt to perform CPR or the Heimlich maneuver unless you
have had specific, current training and certification!
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