"Preventing Accidents and Injuries: Why Safety Matters for Customers, Employees, and Workers' Compensation"

Slide1ProStartYear One Chapter Three Preventing Accidents and Injuries

Slide2Why Safety? Customers  Employees

Slide3Workers’ Compensation State administered program designed to help employees who are injured in accidents at work or become sick due to job-related reasons.

Slide4OSHA – Occupational Safety and HealthAdministration Federal Agency that creates and enforces safety related standards in the workplace. Employers are required by law to inform employees of the job safety and health protection provided.

Slide5Mandatory for Foods ServicesOSHA Poster 2203 or 3167

Slide6MSDSMaterial Safety Data Sheets Describe hazards of chemicals.  Each product has its own MSDS. Most can be found on the internet.

Slide7For ExampleClorox Bleach

Slide8Class of Fire Extinguisher A: Ordinary combustibles  B: Flammable liquids  C: Electrical Equipment

Slide9PASSPull Pin Aim at the base Squeeze the trigger Sweep from side to side

Slide10Evacuation Mark each route with…  signs and lights  Provide emergency…  lighting  All exit doors should open…  outward  Exit steps and ramps should be kept…  clear and repaired

Slide11Preventing Burns Protective clothing and equipment  Traffic patterns  Check equipment, repair  Pot handle location on the stove  Hot fat  Lifting Lids

Slide12Preventing Falls Verbally Warn  Block Area  Clean Area  Leave sign until safe

Slide13Lifting and Carrying Safely Wear good shoes  Wear good clothes  Check the weight of the load  Look for hand holds  Check the balance of the load  Ask for help is necessary  Use hand trucks  Use proper lifting techniques

Slide14Broken Glass Wear gloves  Use a dust pan and brush  Dispose of properly

Slide15First Aid Accidents can be prevented  CPR – restores breathing and heartbeat  Heimlich maneuver (abdominal thrust) removes food from airway if choking  Get proper training

Slide16Safety AuditInspection of facilities, equipment, practices and management.  In the form of a checklist.

Slide17Kitchen Shoes Skid resistant soles  Low heels  Lace up tightly or no laces  Heat, water and grease resistant  Closed toe style