Food service safety training 2011 2012

SAISD FOOD SAISD FOOD SERVICESERVICE

Your Name Here Event Title Here Date SAISD EMPLOYEE BENEFITS, RISK MANAGEMENT & SAFETY SAISD EMPLOYEE BENEFITS, RISK MANAGEMENT & SAFETY 2011-20122011-2012

2011 - 2011 - 20122012

SAFETY TRAININGSAFETY TRAINING

PreventionPreventionRegular stretching and

strengthening exercises for your work activities, as part of

an overall physical conditioning program, can help

to minimize your risk of SPRAINS and STRAINS.

LET’S LET’S MOVE MOVE

OBJECTIVESOBJECTIVES

SAISD EMPLOYEE BENEFITS, RISK MANAGEMENT & SAFETY SAISD EMPLOYEE BENEFITS, RISK MANAGEMENT & SAFETY 2011-20122011-2012

By the end of this session, employees should understand: 

The Importance of Safety How to take an Active Role in Workplace Safety How to Protect Yourself and Co-Workers against

common Safety issues. How to Identify, and/or Report Safety concerns. Ways of Preventing Accidents in the Kitchen. How to Report Accidents.

FOOD SERVICE OVERVIEWFOOD SERVICE OVERVIEW

Claims Cost and History

Slips & Falls Cuts, Lacerations &

Punctures Sprains & Strains Kitchen Burns Electrical Safety Chemical Safety Reporting Procedure

FOOD SERVICE FOOD SERVICE Reported Claims

Lost Time & Medical DataLost Time & Medical Data

0

5

10

15

20

25

30

ElementarySchool

MiddleSchool

High School Academy Non-Campus

Lost TimeMedical

Percentage of Reported Claims

KITCHEN SAFETYKITCHEN SAFETY

Food service professionals face a wide range of risks throughout the course of any given day. Taking measures to promote safe practices and prevention can help decrease your chances of injuries.

Common Types & Sources Common Types & Sources of Injuriesof Injuries

Preparation StorageCuts Heavy LiftingBurns

Serving GeneralSlips & Falls Electrical

Cleaning Hazardous Chemicals

SLIPS & FALLSSLIPS & FALLS

In a High-Traffic workplace such as a school cafeteria, there is the potential for SLIPs & FALLs.

Because of Liquid Substance and Foods being wasted on the floor. Always Use “Wet Floor Signs”

When cleaning tables make sure that you do not drop water on the floor. If water drops on the floor make sure it is cleaned up Immediately.

Always remember to put “Wet Floor” sign out when the floor is wet or there is a spill.

Ways you can help to prevent Ways you can help to prevent Slips & FallsSlips & Falls

Take your time & Pay attentionClean up spills immediately

&ALWAYS

Use wet floor signs when needed

Matching ExerciseMatch the items on the left

with appropriate actions on the right

Maintain Security

Stay Informed

Good Housekeeping

Identify Safety Concerns

Awareness

Report Safety Concerns

Contact a Safety Specialistwith safety ideas

Pay Attention

Keep alert for Safety Concerns

Keep walkways and stairwells clear

PreventingPreventing CutsCuts

Cuts, Lacerations and Punctures

Food service almost always means the presence and use of sharp knives, tools and appliances. So PAYING ATTENTION and STAYING FOCUS is very important when using these items.

Peeling, Dicing, or Slicing

WHENWHEN

Pay Attention

Keep your Eyes open on your work

Use Mesh Cutting Gloves

Use a cutting Board

Use the right knife for the job

Cut away from your body

Keep fingers and thumbs out of the way Store knives properly

Sprains & StrainsSprains & Strains

STRAINS & SPRAINSSTRAINS & SPRAINS

The most common affected The most common affected area isarea is

The Back The Back

Strains & SprainsStrains & Sprains

ReachingLiftingAwkward Body MovementsImproper Body Mechanics

Protecting Your BackProtecting Your Back As a Food Service worker you must be aware of proper techniques when:

Lifting:Pots and PansMilk Crates Boxes and Can goodsFrozen FoodsTrash Bags

Tips and Improvement ideas• Do not overfill or compact trash in the barrel.• Empty the barrels when they become HALF FULL.

Lifting Trash Bags

#1 Reported Cause is Lifting Trash Bags

Lifting Trash Bags Before pulling the bag:

• Look for any sharp or protruding objects.• Check the load and get help if it is too heavy

Lifting Trash Bags Then:

• Tie the bag.• Remember to bend your knees, keep the load close to your body keep your back straight and do not twist.

INCORRECT INCORRECT LIFTING: LIFTING:

Never Bend at the Back Never Bend at the Back

CORRECT LIFTING CORRECT LIFTING TECHNIQUE TECHNIQUE Always Bend at the KneesAlways Bend at the Knees

Proper Lifting TechniqueProper Lifting TechniqueStep by StepStep by Step

GuideGuide

Proper Lifting TechniqueProper Lifting Technique 1. Stand close to the

load with your feet spread apart about shoulder width with one foot slightly in front of the other for balance.

Proper Lifting TechniqueProper Lifting Technique2. Squat down bending at the knees. (Not your waist) Tuck your chin while keeping your back as vertical as possible.

Proper Lifting TechniqueProper Lifting Technique

3. Get a firm grasp of the object before beginning the lift.

Proper Lifting TechniqueProper Lifting Technique

4. Begin slowly lifting with your legs by straightening them. NEVER TWIST YOUR BODY DURING THIS STEP!!!

Proper Lifting TechniqueProper Lifting Technique

5. Once the lift is complete, keep the object as close to the body as possible.

Two/Three Man LiftingTwo/Three Man Lifting

6. Decide who will be in charge BEFORE you begin the lift, and what commands will be used.

BURNBURNSS

Burns

In the kitchen workers are regularly exposed to hot cooking utensils, hot ovens, open flames, hot water and

steam. As well as hot foods and liquids. As a result, food service

workers are sometimes at risk for burn injuries.

Gory burning accident in the kitchen

Results primarily from:Results primarily from:

Contact with HOT surfaces, HOT

cooking pans, HOT substances

BURNSBURNS

Burns and Burns and ScaldsScalds can be can be avoided avoided with good with good kitchenkitchenSAFETY SAFETY PRACTICEPRACTICE

Precautions To Prevent Precautions To Prevent BurnsBurns

Use PPE:Aprons

Burn guard arm sleeves

Pot holdersGloves

Oven Mittens

Pay Attention: Don’t be in a Rush Don’t be distracted

Take Safety Measures Open lids away from you Never lift hot items that are too heavy for

one person

SAFETY STARTS WITH SAFETY STARTS WITH YOU YOU

ELECTRICALELECTRICALSAFETYSAFETY

DON’TDOUse plugs that fit the outletCheck wire and cord insulationKeep flammables away from outletsKeep clear access to electrical boxes

Electrical Hazards

Overload outletsFasten cords with staples, nailsRun cords through water or touch cords with wet handsUse damaged cordsUse ungrounded cords or remove grounding prong from a three-pronged plug

Fire Response Know location of fire

extinguishers Use the right

extinguisher for the job Know how to use

extinguisher: Pull the pin Aim hose at fire base Squeeze trigger Sweep hose back

and forth.Keep your back to an

Exit.

Know The “PASS” System

PULL THE PIN

AIM AT THE BASE OF THE FIRE

SQUEEZE THE TRIGGER

SWEEP SIDE TO SIDE

CHEMICAL SAFETY CHEMICAL SAFETY

Material Safety Data SheetsMaterial Safety Data Sheets (MSDS)(MSDS)SAISD website: Departments, Facility Service, Environmental, Quick SAISD website: Departments, Facility Service, Environmental, Quick Links, then MSDS Digital Library. Links, then MSDS Digital Library.

When Using Chemicals Use appropriate Personal Protective

Equipment. Know the name of the Chemical you are

using. Never place chemicals around Food.

Never mix chemicals

Reporting ProceduresReporting Procedures

Emergency (Life threatening)Emergency (Life threatening)

Respond in this order:Respond in this order:1)1) Call 911Call 9112)2) Call SAISD PoliceCall SAISD Police3)3) Call Employee Benefits, Risk Management and SafetyCall Employee Benefits, Risk Management and Safety

OHS Professional on Call 24/7OHS Professional on Call 24/7

REPORTING PROCEDUREREPORTING PROCEDURE

REPORTING REPORTING PROCEDUREPROCEDURE

Non-Emergency (Not Life Non-Emergency (Not Life threatening) threatening) Respond in this order:

1) Report Accident to Administration or Supervisor within 24hr.

2) Contact School Secretary for ROA (D-14)

3) Complete Report of Accident (D-14), it must be signed by Employee & Supervisor

4) Fax to Employee Benefits, Risk Management & Safety Department

5) A Safety Specialist will contact you immediately upon receiving the Report..

D14-D14-AA

REPORT OF ACCIDENT REPORT OF ACCIDENT FORMFORM

57

D14-AD14-A

SAISD OHS SpecialistsSAISD OHS SpecialistsContact Information:Contact Information:

Tywanda Walker, OHS Specialist Tywanda Walker, OHS Specialist (210)554-8545(210)554-8545

Michael Gilbert, OHS Specialist (210) Michael Gilbert, OHS Specialist (210) 554-8544554-8544

Anna Llamas, OHS Specialist (210) 554-Anna Llamas, OHS Specialist (210) 554-85438543

Belen Sanchez, OHS SupportBelen Sanchez, OHS Support Main Safety Number (210) 554- 8540 Main Safety Number (210) 554- 8540 or 554-8541or 554-8541

Fax: (210) 228-3107Fax: (210) 228-3107 A Safety Specialist is On-Call 24 hrs/ 7 days a weekA Safety Specialist is On-Call 24 hrs/ 7 days a week..