Food Service Safety - Work Safe Center
Contents
1. SAFETY YOUNG WORKERS Approximately 2 3 million adolescents aged 16 to 17 years worked in the U S in 2005 In 2004 35 youth under 18 years of age died from work related injuries In 2003 an estimated 54 800 work related injuries and illnesses among youth less than 18 years of age were treated in hospital emergency departments As only one third of work related injuries are seen in emergency departments it is likely that approximately 160 000 youth sustain work related injuries and illnesses each year Remember Child Labor Laws do not permit employees younger than 18 to operate set up adjust clean oil or repair power driven equipment such as meat slicers or bakery mixers Label equipment that young workers are not allowed to operate The DOL YouthRules website has available downloadable stickers for employers to place on hazardous equipment to alert all workers that no one under 18 years of age may operate the equipment Example of the DOL sticker to be placed on equipment young workers are not allowed to operate YOU MUST BE 16 TO OPERATE OR CLEAN THIS EQUIPMENT AAS SAFETY FOOTWEAR When purchasing slip resistant footwear always consider quality Get the data that backs up how safe the footwear actually is Always remember that there is no standard measurement for slip resistance meaning anyone can call their shoe a slip resistant shoe Examples of slip resistant shoe manufacturers Shoes for2. ork enj 4 Smart Accident Free Environmengs h Sa ai Food Service Safety Safety Tips for the Food Service Industry The main goal of this document is to explain in easily understood terms the safe work practices food service management can utilize to eliminate injury and assist in meeting some OSHA requirements This handout does not replace any requirements detailed in actual OSHA regulations for food service and it should be used only as a companion to the actual regulations Work Smart Accident Free Environments The WorkSAFE System A WorkSAFE company is one that strives to create and maintain an injury free workplace as demonstrated through a systematic approach using sound safety practices accountability training and resources The WorkSAFE system consists of four critical components 1 Management Commitment Management s Commitment to keeping the workforce safe 2 Education All employees are properly trained on how to work safely 3 Best Safety Practices Consists of all those policies procedures best practices and equipment that encourage and enable employees to work safely 4 Injury Management Actions taken to reduce the severity and cost of an accident after it has occurred The WorkSAFE system applies fo all tyoes and sizes of business Management Commitment must exist for the WorkSAFE system to work The extent of Education Best Safety Practices and Injury Ma
3. steamer Do not reach above Hot air and steam rises and you could be burned Do not open when they are under pressure S Sy AV SNA LNNNNNN AN LA NNN SECURITY SUSPICIOUS PERSONS An unidentified individual loitering around the building entrance and lobby for an extended period of time There s an unidentified person walking through the facility Person is dressed in oversized or inappropriate clothing Individual is performing surveillance of the facility taking photos or drawings When challenged an unidentified individual cannot provide a reasonable explanation for their actions DELIVERY AREA SAFETY LOADING DOCKS Keep areas clear of trip hazards Remove snow and ice Prepare ice melt in buckets provide scoop Beware backing trucks Never dock jump Enhance your situational awareness Wear proper footwear Be aware of changing weather Wear a reflective vest Place ice melt offen when icy Look left and right before crossing Scan for reverse lights amp backing vehicles Never assume drivers can see you PREVENTING WORKPLACE VIOLENCE Keep the cash register closed when not in use Keep cash register in line of sight of other employees Do not count cash in front of customers Helo establish and follow lock up procedures like Know how to report and log incidents of threats or violence Use the safety plan when dealing with unsatisfied customers robbery or theft Keep the back d
4. Crews Sketchers Safe Trax Lehigh Safe T Step Tred Safe Keuka Caf Cougar Paws A slip resistant shoe sole is soft but durable designed to grab the floor surface A quality slip resistant shoe also has ankle and arch support The quality slip resistant shoe has a protective toe and insole Channels won t trap grease and dirt liquid dispersal Leading edges in all directions E ___ Channels for water amp E gt Shp Direction gt oa YO a edges Well defined square m ircctions eadi _ ea leading edges Keep floors dry and clear of trio hazards Wear proper footwear SAFE FLOORS amp WALKING SURFACES In a slip the foot slips forward and the body falls MOST FLOORS ARE SLIP RESISTANT WHEN THEY RE backwards CLEAN AND DRY In a trip the foot stops and the body swings amp When inspecting floor surfaces look for the falls forwards following Y Water spills Clean up spills immediately v Grease buildup Vv Slick spots Eliminate clutter amp don t run y Lubricant leaks or spills v Buildups of granular material e Floors are most slippery when wet greasy v Protrusions e Maintain maximum floor roughness amp v Changes in floor surfaces maximum slip resistance e Develop a cleaning procedure e The cleaning procedure must take into account type of floor e Take into account type of contaminant like grease food liquids e Use the best cleaner for the job Everyone i
5. don t pass it from hand to hand Don t leave knives out on countertops Don t throw knives into dish water with other dishes Clean the knife immediately after use or place it in a dishwasher or a container labeled for knives only Do not throw knives other sharp objects into sinks between periods of use Avoid placing knives near the edge of a countertop Do not try to cut while distracted or when having a conversation Slow down when cutting with a sharp knife Use the correct knife handling Replace knives after USE Cover the sharp technique blades to prevent Protect the hands accidental cuts and fingers Avoid serious lacerations Keep fingers out of the blade s line of fire aa XK EA SAS S FOOD SERVICE SAFETY KITCHEN MACHINE SAFETY Use caution when working around power driven equipment Turn off and unplug machinery before cleaning or removing a blockage Use any machine guarding that is provided Get properly trained before using any equipment Ask that machinery be securely fixed to benches or tabletops Don t put hands into machinery Use pushers or tamps to move food in machinery Avoid loose clothing or jewelry that could become caught in machinery such items caught in machinery can pull you into machinery causing injury and or death This cord has damage and is unsafe Remove from service and repair Remove unsafe kitchen machines from service Lig
6. the first aid rules for each chemical Have copies of MSDS immediately available in case a chemical injury occurs The MSDS provide employers amp employees with information to protect themselves from hazardous exposures and to work safely with chemicals Do not mix chlorine bleach and ammonia products together Keep the area well ventilated eZ guy jddng saje1S MOJ NOLYWHOJNI 19N004d FIRE SAFETY amp EVACUATION Keep trash cans emptied and keep waste piles picked up Do not allow smoking in the facility Provide cigarette waste containers amp don t throw cigarettes in dumpsters Regularly inspect the kitchen area for fire hazards Remove bad or old surge protectors amp extension cords Make sure fire extinguishers are not blocked Do not block hood fire systems or building fire alarm pull stations Do not block emergency exits Have emergency phone numbers posted LNNNNNNN AN Do not block fire exits Keep fire extinguishers Keep pull stations clear clear Keep storage off cleaners amp supplies organized Keep trash receptacles emptied regularly Fire Safety Tips NEVER USE WATER TO FIGHT A GREASE OR OIL FIRE v v Extinguish oil by sliding lid over the top of container or use a fire extinguisher class B or C Never carry or move oil containers when the oil is hot or on fire If you drop the pan it could seriously soread the fire Never throw water on a grease fire this will
7. these things back What makes this mixer unsafe Do you notice any hazards Is it lacking safety devices MICROWAVE OVENS Make sure the microwave is located at approximately waist level and within easy reach makes it safer to lift heavy food containers Follow manufacturer s instructions for operating microwave ovens Keep the owners operators manual handy Cover foods cooked in microwaves to avoid splattering can cause splash burns Use caution when opening tightly covered containers Open containers away from your face because they may be under pressure and could be extremely hot steam burns are terrible Use appropriate personal protective equipment like hot pads when removing foods from microwave Make sure door seals are in good condition and free from food or grease buildup Do not use a microwave if it has a door that is damaged or doesn t lock properly Damaged ovens may emit harmful radiation Do not microwave metals foil or whole eggs Keep the interior of the microwave clean to avoid splattering and popping If you notice any sparking inside the microwave immediately turn off the microwave unplug it report it to the supervisor and do not use it Microwaves may interfere with the workings of pacemakers Food cooked in the microwave can remain hot long after the microwave turns off PREVENT BURNS BY USING PEROPER HOT MITS DO NOT CLEAN HOT SURFACES WITH WET RAGS STEAM CAN BURN
8. Gloves oven mitts or pot holders must be worn when handling hot items Keep gloves in good shape Wear an apron Keep stoves clear of grease build up Avoid reaching over fryers and other hot surfaces Avoid storing items over hot fryers as these items could fall into the oil and splash Uncover a container of steaming materials by lifting the lid open away from your face Get help when lifting pots of hot food liquids or grease Do not run in the kitchen area Keep floor surfaces clean and dry to prevent slipping or falling onto hot surfaces Wear slip resistant shoes Burns Continued VN SAN NSS SSN ANNAN KS Assume that pots pot handles and utensils in pots are hot Adjust burner flames to cover only the bottom of the pan Ask for help when moving or carrying a heavy pot off the burner Pot handles or cooking utensils must not to stick out from counters Keep pot handles away from burners Avoid overfilling pots and pans Do not clean vents over grill areas if the grill is hot Do not pour or spill water or ice into oil especially hot oil It will cause splattering Do not leave hot oil or grease unattended Do not use a wet cloth to lift lids from hot pots Burns by Steamers Use tongs and oven mitts to remove hot items from steamers Place hot steamed items on trays to carry Dripping or sloshing hot water can cause slips and falls Open ovens or steamers by standing to the side keeping the door between you and the
9. Tis kF saiae e 2 e ee St e WATCH OUT Keep an eye out for ice amp frozen drainage during the wintertime Always remember that drivers are distracted Never assume they can see you Wear a reflective vest to improve your Visibility COMPRESSED GAS CYLINDER SAFETY v When not in use keep compressed gas cylinder valves OFF v Compressed gas cylinders that are in storage must have the protective valve caps in place v Have a Material Safety Data Sheet for all gases in the building v Train users of compressed gas cylinders in the safe handling use and storage of gas cylinders v Clearly mark gas cylinders FULL or EMPTY v Empty gas cylinders must be stored with the valve OFF v Make sure gas cylinders are chained to the wall to prevent them from being knocked over ena im UNSAFE Un labeled gas cylinder that is not chained Even small compressed gas cylinder can to the wall This cylinder does have the protective become lethal rockets when the valve is valve cap in place knocked off BOX KNIFE SAFETY v Box knives are a common cause of painful damaging hand and finger injuries Y Box cutter injuries require stitches orthopedic therapy and can leave the hand or fingers slightly disabled v Never leave with the blade out v Use only enough of the blade to cut v Get in the habit of changing blades often v Wear a protective glove on the exposed hand v Verify that the body is clear of the bl
10. ade path v Never use a knife with a dull blade v A dull blade requires more hand force force that is transferred the body resulting in dangerous Injuries D D ELECTRICAL SAFETY EMPLOYEES SHOULD KNOW Emergency procedures and policies for their workplace How to shut off the current in case of an emergency Pull the plug not the cord when unplugging equipment Keep power cords clear of equipment during use Don t touch a worker being shocked until power has been turned off Don t use faulty equipment or damaged receptacles and connectors Don t plug in electrical equipment while touching a wet damp surface Don t use cords that are worn or damaged or cords which are warm Report unsafe equioment and work practices to your employer SAFE USE OF CLEANERS amp CHEMICALS Read the product label and follow instructions on the label Have MSDS material safety data sheet for each chemical in the facility Create a cleaning procedure when chemicals must be mixed Make the label easy to read amp understand Try to buy non hazardous materials amp replace highly hazardous chemicals Use the least toxic cleaning products possible Use the right personal protective equipment PPE PPE is listed on the MSDS gloves eye goggles aprons Get training on the correct use of the personal protective equipment Use the right gloves for the job consider chemicals hot sharp objects Read and know
11. costly hand injuries v Unplug the machine when cleaning to avoid accidental activation of the slicer v Follow manufacturer s cleaning and maintenance instructions v Unplug the machine amp set blade adjustment to zero before cleaning or moving Y Contact the manufacturer for copies of the user s manual of meat slicers v CAREFULLY clean the blade by wiping outward from the center of the blade v Use aspoon wrapped with a cloth to clean the blade working from the center to the outside v Wear metal mesh or Kevlar gloves when cleaning the blade y Before plugging back into the outlet make sure the switch is in the off WOU Ad Mt Vi l i 71 Wit Use a scoop for ice To prevent cuts amp glass in the ice do not use glasses to scoop ice s amp s Ss SN NS SM NS SM N FOOD SERVICE SAFETY MIXERS Tie back loose clothing hair or jewelry when using mixer machines Do not attempt to remove items from dough while mixing Do not open processor lids to stir contents while food is processing Turn processor off to add items stir or open lid Turn off amp Unplug machinery before cleaning Use any machine guards that were provided with the machine Keep the operators owner s manual for the machine Do not wear loose clothing or jewelry that could become caught in machinery Unplug when servicing machine Loose clothing hair or jewelry can be entangled in the rotating parts of a mixer Tie
12. d face and hot dry skin with no sweating If someone has stopped sweating seek emergency medical attention immediately Treatment Get emergency medical helo You must try to lower the employee s body temperature while waiting for medical help to arrive Provide a cool environment remove excessive clothing and wet and fan the workers skin Severe Weather PRACTICE and TRAINING Employees must know where the severe weather shelters are located within the building All employees should know the signal for severe weather and when to seek shelter Supervisors and supervisor trainees must know severe weather notification methods Send employees for storm spotter training which can be obtained through the local emergency preparedness committee Perform severe weather drills offen Drills keep everyone ready and prepared STORM MONITORING Monitor local AM and FM radio stations with battery powered radios if power goes out Provide a television that gets local news stations which provide storm information Monitor weather radar websites like www noaa gov Purchase and make available an emergency weather radio A police fire department scanner may provide local emergency information as well weather radio Communicating Safety to Employees Employer Responsibilities a Regularly communicate with employees about workplace safety and health matters and involve employees in hazard identification assessment prioritization training a
13. document ACCIDENTS CAN BE PREVENTED TRAIN INSPECT WORK AREAS CORRECT UNSAFE SITUATIONS ENCOURAGE SAFE WORK HABITS SSS IT DOESN T HURT ANYONE TO Work Smart Accident Free Environments 1 09 Missouri Employers Mutual COLUMBIA Headquarters SPRINGFIELD KANSAS CITY ST LOUIS 101 N Keene Street 909 E Republic Road 14700 East 42nd Street 663 Trade Center Blvd Columbia MO 65201 Building C 100 Independence MO 64055 Chesterfield MO 63005 Springfield MO 65807 All correspondence should be sent to the Columbia headquarters These materials are provided for informational purposes only Missouri Employers Mutual assumes no liability for the use or sufficiency of the information provided The applicability of this information to your specific workplace can be determined only in consultation with your own legal counsel and or safety professional
14. ht undersized extension cords are a shock and fire hazard SAFE DRIVING FOR DELIVERY AND CATERING DRIVERS Roughly 42 000 people died on American highways in 2007 Nearly 1 000 people died on Missouri highways in 2006 Many of these fatality accidents were preventable PREVENTING ACCIDENTS THROUGH SAFE DRIVING v v v y Slow down Increased vehicle speeds limit the effectiveness of the braking system Scan ahead Look out for changes in traffic stopped traffic and debris or wildlife in the road Reduce distractions Cell phones GPS note taking eating and drinking reduce the driver s capability to drive the vehicle safely Distractions take the driver s eyes and mind off of the road Don t tailgate Tailgating accidents are 100 preventable Use a safe following distance 3 seconds is a recommended safe following distance Wear your seat belt 3 of 4 people killed in traffic collisions are ejected from the vehicle Seat belts prevent your body from contacting objects in the car during a crash like the steering wheel and windshield Maintain your vehicle Perform a 360 degree walk around of your vehicle before driving it Perform weekly maintenance checks on your vehicle Report maintenance or safety concerns Wear your seat belt Slow down Scan ahead Don t tailgate Minimize cell phones texting MEAT SLICERS CAN SEVERELY LACERATE THE HANDS AND FINGERS Take extra time to make the job safe and avoid painful
15. make the fire worse Water causes the super heated grease to splatter the fire all over the Cook top and floor Keep grill surfaces clean and free from grease accumulations amp buildup that might ignite Avoid being in cooking areas unless your work requires you to be there Do not store flammable items near heat producing equipment or open flames If your employer expects you fo fight fires y v v v v Get training on fire extinguishers and the emergency plan Know the different types of fire extinguishers and how to use them correctly Always read the fire extinguisher label before using verify correct type to use on the fire Know fire alarm locations If there is a fire sound the alarm amp get out Know STOP DROP and ROLL a ON XK N N NN ON SS Sl First Aid amp CPR Have a first aid amp CPR trained employee on staff at all times Do training on a regular basis practice skills Consider purchasing an Automated External Defibrillator AED Bloodborne pathogens training must be made available to medical first aid responders and custodial staff Train in needle stick prevention and safe public restroom area cleanup Provide a bloodborne pathogen cleanup kit in areas where spills are frequent Provide a stocked first aid kit Have extra supplies for serious burns or lacerations Provide extra CPR masks two or three at a minimum Post emergency phone numbers like ambulance fire departme
16. ment provides general information on the various hazards of the food service industry and techniques for protecting those involved It does not provide food handling information FOOD SERVICE SAFETY OSHA S E TOOL Found on the OSHA webpage www osha gov Refer to the E Tool Teen Worker Safety in Restaurants The Teen Worker Safety in Restaurants E Tool is a fantastic reference for restaurant safety We recommend that online tool be used by anyone in the food service industry LTN 39 Q hittp www osha gov SLTC youth restaurant index html Links Customize Links ww O Youth Worker Restaurant Safety Teen Wor The Food Preparation area of a restaurant offers teen workers an opportunity for developing skills in culinary art sanitation principles and in the use of kitchen equipment Teen workers in this area may also be exposed to the following hazards e Machine Guarding e Strains Sprains e Knives e Slips Trips Falls e Kitchen Equipment Takethe Quiz Safety Poster Many free safety resources are available online Perform a simple internet search for safety information and you will be surprised at all of the information that becomes available Contact MEM for food service safety information amp resources or for industry safety training LASS SSS FOOD SERVICE SAFETY KNIFE SAFETY When handing a knife to a co worker set it down
17. n the organization is responsible for keeping floors safe Ice melt is needed to prevent a nasty fall Scan the walkway as you work Chairs table legs table cloths can all be trip hazards XK N NNN Example of Slip Resistant Footwear PREVENTING SLIPS AND TRIPS SLIPS TRIPS AND FALLS CAN OCCUR WHILE EMPLOYEES ARE Working around ice bins and water fountains where ice amp water can easily fall onto the floor causing puddles Walking in outside environments with rain and snow falling Working in busy congested areas Walking or running on slippery or uneven floor surfaces Carrying dishes around blind corners or stairs Using single door entry to and from the kitchen area Wipe up any ice that falls on the floor around the ice maker immediately Wipe up spills immediately Clean or pick up things such as food spills from floors as soon as possible Wear non slip shoes and avoid wearing sandals or open toe shoes high heels or shoes made out of canvas Carry items only at a height that you can safely see over PRINCIPLES OF SAFE LIFTING The back is the most frequently injured part of the body LN NNN AN 95 of adults complain of back pain Back injuries are the result of improper lifting Get close to the object before lifting get into a correct lifting position Keep the spine straight lifting with the back results in injury Lift with the legs and not the back Lif
18. nagement tools required will depend on the hazard and potential for loss To find out more about MEM s WorkSAFE System call the toll free safety resource hotline at 1 888 499 SAFE 7233 to request information or an onsite visit from one of our Loss Prevention Consultants INTRODUCTION TO FOOD SERVICE SAFETY Restaurants and other eating and drinking businesses employ 11 6 million people in the United States Nearly 30 of these employees are under 20 years of age More than 3 million teens leave their classrooms each summer to find work and the National Institute for Occupational Safety and Health NIOSH estimates that nearly 230 000 of them will be injured on the job each year Establishing a safe and healthful working environment requires every employer large and small and every worker to make safety and health a top priority The entire work force from the CEO to the most recent hire must recognize that worker safety and health is central to the mission and key to the profitability of the American company All food service employees should know about and follow safe work practices recognizing the potential for injury at work Food service workers are exposed to a multitude of hazards on the job such as Lifting heavy and bulky objects Vehicle collision for delivery drivers Hand and finger lacerations Slips trios and falls Burns Workplace violence Machine hazards Fire and electrical hazards This docu
19. nd program evaluation a Establish a way and encourage employees to report job related fatalities injuries illnesses incidents and hazards promptly and to make recommendations about appropriate ways to control those hazards a Employers must ensure that all employees have a safe work environment and that the employees follow safety and health standards and company policies This be comes more challenging when the employer is a contractor and the work sites continually change with each project a Employers should enforce safety and health standards along with company s safety and health policies by periodically monitoring employees work practices This can be accomplished by the employer routinely conducting scheduled and unscheduled work site insoections and addressing any reported or observed unsafe practices or conditions Education MEM s WorkSAFE system component Education places emphasis on training all employees on how to work safely a Workers need to know about workplace hazards to which they may be exposed a How to recognize hazards and a How to minimize their exposure The best way to educate employees and for them to learn is through training Safety training provided on a routine basis heightens awareness and changes behavior Safety training is always a great value and Is an investment in employee safety The importance of written trained and enforced safety rules policies and procedures as taken from the
20. nt and law enforcement Post the local emergency phone number or 911 Post a list of first aid resoonders for others in your organization to refer to The Dangers of Heat Excessive heat may lead to heat exhaustion heat stroke and possible death v v v v v LON Wear cool comfortable breathable clothing like cotton Tell your co workers if you are not feeling well Recognize and be able fo treat the early symptoms of heat illness Take a break from the hot environment to allow your body to cool down Do not drink alcoholic beverages or beverages that contain caffeine while working in hot environments These beverages make the body lose water and increase the risk of heat illnesses Drink plenty of water Observe any safety procedures or wear any protective equipment such as gloves mitts protective aprons provided for your use while working in hot environments Heat exhaustion symptoms include dizziness ligntheadedness weakness blurred vision and nausea Treatment You must lower the employee s body temperature to prevent the progression of symptoms Remove employee from the hot environment and give cool water to drink Lay the person on his or her back and raise the legs If the person Is sick to his or her stomach lay him or her on their side If the person does not feel better in a few minutes call for emergency help Heat stroke symptoms include severe headache mental confusion loss of consciousness flushe
21. oors locked unless you are receiving a delivery Use the buddy system when jobs require employees to be outside after dark Provide escorts for anyone leaving late at night and walking through a dark parking lot to their vehicle Keep the back doors locked and set regular times for deliveries Use panic bars on exit doors so they can be locked but employees can safety exit if they need to Know how to contact law enforcement quickly Report and log threats of violence My hy hy Ry GN SN PARKING LOT amp DRIVE THROUGH SAFETY DUMPSTER AREA SAFETY Don t fill trash bags too full they become too heavy to lift safely Don t throw trash bags as a serious shoulder injury could result Keep the dumpster area cleaned up Keep dumpster lids closed to keep animals out amp waste from blowing out Don t smoke near dumpster areas A dumpster fire is very dangerous Keep dumpster areas well lit If dumpster areas are surrounded by a fence amp gate keep gate closed amp locked Remember that people rummage through dumpsters Scan the area before entering When dumpsters are full have them emptied promptly If the trash service arrives stay clear of the trash truck amp don t get in between the dumpster amp the truck Scan dumpster areas before entering Keep UNSAFE This waste pile is a fire amp animal dumpster areas clean and well lit hazard Keep dumpster doors closed re k _ o at lt wuts
22. ting with the back places extreme pressure on the discs in the spine Ask these questions before lifting LYNN NNN AN Should lift this object in the first place Are there any tools available that can help lift dollies carts team lifting Where am going with it and is the path clear Are there obstacles in my path that can cause a trip or slip Where are the handles or hand holds located IS the object bulky How much does it weigh Can it be broken down into smaller loads Is anyone near that can help me lift Can I get helo Shelving the supplies SN ONAN Place heavy items waist high Break down cases of supplies to reduce overall weight Place light items on shelves above the shoulders or below the knees Store items neatly and remove waste wrappers straps D v eS ye LNNNNNRN NRA NRA RANA SS BURN PREVENTION There are almost too many hot processes in the kitchen fo list Severe burns can occur in the kitchen from Grease amp deep fat fryers Hot water from the tap or steam from dishwashers Fire from gas burners amp Ovens Hot surfaces like oven doors and grilles Hot pans or items like kitchen utensils hat can employees do Example of Burn Resistant Use caution when working around hot cooking or appliances Gloves Get trained on the equipment you are using Follow safety rules and use protective equioment Long sleeves long pants cotton may be required when working around grease or hot oil
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