Ch 3: Workplace Safety

First Degree Burns:

*Least serious burn -Skin turns red, feels sensitive and may become swollen. *Run cool water over the burn (do not apply ice)

Second Degree Burns:

*More serious than 1st degree. Causes intense pain and swelling. Blisters will form and may ooze. *Run cool water over the burn. Do not apply ice or ointments or bandages.

Third Degree Burns:

*The most serious of burns. Is painless b/c damage to nerves. Skin may turn white and become soft or it may turn black and hard. *Cover the burn with cool, moist sterile gauze. Do not remove burnt clothing. Do not apply ointments, a cold compress or cold water. Seek medical attention asap!

General Safety Audit: Describe what is covered in Equipment.

-All equipment *cooking, cutting, refrigerators, tools, vehicles, fire extinguishers, alarms.

General Safety Audit: Describe what is covered in Management Practices.

-Inspector evaluates how committed management is protecting employees & guests.

General Safety Audit: Describe what is covered in Employee practices.

-Mangers must train employees in safe practices * supervise them. *includes proper use of equipment.

General Safety Audit: Describe what is covered in Facilities.

-The building (exterior & interior) *parking lots, drive-thru windows, patio seating -Electricity -Plumbing -Furnishings *Booths, tables & chairs. -Fixtures *sinks, lights & doors

How many feet above the spot where the ladder will rest should straight ladders reach?

3 feet

OSHA requires restaurant and foodservice operations to report any accident resulting in death or the hospitalization of three or more employees within ______ hours of the occurrence?

8 hours

Water-based extinguishes are used for which class of fire?

A

Foam extinguishers are used for which classes of fire?

A and B

Ionization:

A detector that uses a small electric current to detect combustion particles from smoke, heat, or flames.

emergency plan:

A plan designed to protect workers, guests, and property in the case of an emergency or disaster.

Material Safety Data Sheet (MSDS):

A report OSHA requires from chemical manufacturers and suppliers for each hazardous chemical they sell. This document describes the hazards of chemicals in a restaurant or foodservice operation.

general safety audit:

A safety inspection of facilities, equipment, employee practices, and management practices. The purpose is to judge the level of safety in the operation.

OSHA Form No. 300A:

A summary of occupational injuries and illnesses that each operation maintains throughout the year and is posted where employees will review it.

OSHA Form 300:

A yearlong log of occupational illness and injuries, maintained by every operation to track workplace safety issues.

premises:

All the property around a restaurant or foodservice establishment.

Hazard Communication Standard (HCS):

Also called Right-to-Know and HAZCOM. This safety standard requires that all employers notify their employees about chemical hazards present on the job and train employees to use these materials safely.

near miss:

An event in which property damage or injury is narrowly avoided.

accident:

An unplanned, undesirable event that can cause property damage, injuries or fatalities, time lost from work, or disruptions of work.

CPR

Cardiopulmonary resuscitation/ restores breathing and heartbeat to injured persons who show no signs of breathing or pulse.

Thermostats:

Contain a metal strip or disk that closes against an electric contact and starts the alarm when a preset temperature is reached.

Only B/C extinguishers containing the dry chemicals sodium bicarbonate or potassium bicarbonate should be used on what type of fire?

Deep-Fat Fryer

safety program guidelines:

Designed to meet the specific needs of the operation, these guidelines are based on existing safety practices and the insurance carrier's requirements.

accident investigation:

Each operation needs to have forms for reporting injuries or illnesses involving both guests and employees. The investigation involves eight steps: 1. Record information as soon as possible after the event occurs, ideally within one hour. Use OSHA-required forms as well as appropriate corporate or company forms. 2. Include a description of the event, the date, and two signatures on accident report forms. 3. Collect physical evidence or take pictures at the site. 4. Interview all people involved and any witnesses. 5. Determine as clearly as possible the sequence of events, the causes and effects, and the actions taken. 6. Submit reports to OSHA, the insurance carrier, lawyer, and corporate headquarters, as appropriate. Keep copies of all reports and photographs for your files. 7. Keep all employees informed of procedures and hazards that arise from the situation. 8. If they aren't already available, post emergency phone numbers in public places.

A ______________________ detector uses infrared and ultraviolet sensors that respond to movement of flame, or to its radiant energy

Flame

health hazards:

Items (including chemicals) that cause short- or long-term injuries or illnesses.

physical hazards:

Materials, situations, or things (including chemicals) that can cause damage to property and immediate injury.

first aid:

Medical treatment given to an injured person either for light injuries or until more complete treatment can be provided by emergency service or other health care providers.

Heimlich maneuver (HIME-lick mah- NOO-ver):

Removes food or other obstacles from the airway of a choking person.

cardiopulmonary resuscitation (CPR) (CAR-dee-oh PULL-man-air-ee ree- SUHS-i-TAY-shun):

Restores breathing and heartbeat to injured persons who show no signs of breathing or a pulse.

evacuation routes:

Routes planned to give everyone at least two ways out of the building to a safe meeting place in case of emergency.

Where in your facility are customers more likely to slip, trip or fall?

Steps, floors & pavement

arson:

The deliberate and malicious burning of property.

Occupational Safety and Health Administration (OSHA):

The federal agency that creates and enforces safety related standards and regulations in the workplace.

liability:

The legal responsibility that one person has to another.

automatic systems:

These fire safety systems operate even when no one is in the facility and usually include a type of heat detector that releases dry or wet chemicals, carbon dioxide, or inert gases.

class B fires:

Usually involve flammable liquids and grease and typically start in kitchens and maintenance areas. Never use water to put out a grease fire, Use baking soda.

class C fires:

Usually involve live electrical equipment and typically occur in motors, switches, cords, circuits, and wiring.

class A fires:

Usually involve wood, paper, cloth, or cardboard and typically happen in dry-storage areas, dining areas, garbage areas, and restrooms. Use a class A extinguisher.

heat detectors:

Work by reacting to heat. Detect fires where there is no smoke. They are activated by the significant increase of temperature associated with fire.

smoke detectors:

Work by reacting to smoke. Smoke detectors require a flow of air in order to work well and should not be used in food preparation areas.

flame detectors:

Work by reacting to the movement of flames.

ways to prevent burns

be sure equipment is in good working condition, avoid overcrowding the range top, set pot handlers away for burners and make sure they don't stick out over the edge of the range top, adjust burners flames to cover only the bottom of the pan, check hot foods on stoves carefully by standing to one side of the pot kettle and lifting the edge of the lid farthest from you, place sealed pouch bags in boiling water carefully to avoid splashing.

If a chemical is carcinogenic it ____________

causes cancer

how to prevent slips trips and falls

keep exterior and interior safe

P.A.S.S

pull the pin, aim at the base of the fire, squeeze the trigger, sweep from side to side and stand 6 to 8 feet away from the fire when spaying

R.I.C.E

rest the injured part of the body, apply ice or a cold compress for 10-15 mintues at a time of every few hours to prevent swelling, wear an elastic compression bandage for at least 48 hours to reduce swelling, keep the injured part elevated about the level of the heart to reduce swelling

common causes of slips trips and falls

steps, floor surfaces, outside building, substances on the floor, and chairs stools ladders

OSHA

the federal agency that creates and enforces safety-related standers and regulations in the workplace

Liability

the legal responsibility that one person has to another.

how to prevent cuts

use gloves or a towel to protect hands while removing lids for glass bottles or jars, use proper openers on bottles or jars, use plastic or metal scoops and ladles ot handle food and ice; never use drinking glasses for these task, and cover food with plastic wraps or lids instead of glass