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Restaurant Safety

Restaurant Safety

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Published by Bhoy Amores
Restaurant safety
Restaurant safety

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Published by: Bhoy Amores on Dec 08, 2013
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06/29/2014

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Restaurant Safety

Agenda
• Safety Triangle • Statistics • Four leading categories of injuries
– Plus one

• Regular inspections of facility • Training • Restaurant checklist

Safety Triangle

Remove or Isolate the Exposures

Improve Work Practices

Use PPE & Equipment

Statistics
• Restaurants experience 7.7 nonfatal on the job injuries a year (per 100 full time injuries)

BLS statistics

Leading 4 Categories of injuries

– Slips & falls – Strains & sprains – Cuts & Lacerations – Burns  Workplace Violence

BLS statistics

Slips & Falls
• Exposures
– Wet areas – Congested areas – Uneven surfaces – Grease build up – Mopping floors – Floor clutter

Slips & Falls
• Control Measures
– Non slip shoes – Wear appropriate shoes & clothing

Slips & Falls
• Control Measures
– Evaluate floor surfaces – Keep drain covers in place – Non slip mats in wet areas

Slips & Falls
• Control Measures
– Wipe up spills immediately
• Caution/Wet Floor signs • Dry mop

– Pick up food and other items as soon as possible – Use caution tape to alert employees & customers of elevation changes

Strains & Sprains
• Exposures
– Awkward postures & positions – Reaching, clearing tables – Emptying garbage – Mopping floors – Lifting

Strains & Sprains
• Control Measures
– When lifting trays The proper way
Improper way

Strains & Sprains
• Control Measures
– Avoid reaching across tables while serving customers or clearing the tables. – Ask the customer to assist you in passing the plates

Strains & Sprains
• Control Measures
– Use the buddy system when moving tables – Try to keep the heaviest items between the shoulders and knees

Strains & Sprains
• Control Measures
– Use anti-fatigue mats on hard surfaces to help reduce the risk of fatigue. – Use mats in wet areas to soak up some of the liquids

Strains & Sprains
• Control Measures
– Provide carts for bussing tables and moving dishes around – Use ergonomically designed tools that allow the wrist to stay in the neutral position

Burns
• Exposures
– Hot beverages – Hot plates – Hot surfaces-grill, steam pots – Deep fat fryers

Burns
• Control Measures
– Wait until the coffee is done brewing before removing the pot
– Use hot pads

Burns
• Control Measures
– Do not reach above ovens, steamers or fryers – Do not open cookers & steam ovens while under pressure

Cuts & Lacerations
• Exposures
– Knives left on counters – Meat slicers – Using utensils & equipment improperly – Broken dishes, glasses

Cuts & Lacerations
• Control Measures
– Keep knives in holders when not in use – Keep knives sharp

Cuts & Lacerations
• Control Measures
– Instruct employees how to use knives correctly

Cuts & Lacerations
• Control Measures
– Do not place knives in the sink
– Wear cut-resistant gloves

Cuts & Lacerations
• Control Measures
– Instruct employees on proper cleaning procedures for the meat slicer
• Zero out the blade

Cuts & Lacerations
• Control Measures
– Instruct employees on proper clean up of broken dishes/glass

Workplace Violence
• Exposures
– Robberies-at opening/closing – Handling Cash – Deliveries

Workplace Violence
• Control Measures
– Robberies-at opening/closing – Handling Cash

Workplace Violence
• Control Measures
– Deliveries

Workplace Violence
• Control Measures
– Security Systems

– Work with local Police – Security Procedures

RESTAURANT CHECKLIST
Good Y-N-N/A BUISNESS HOURS OUTSIDE Side walk Parking lot surface/bumpers Security & lighting Outside seating? ENTRANCES/EXITS In/out signs doors Exits marked/unobstructed Rain mats/mopping FLOORS Wet Areas? Non-slip mats Food areas clean/clear Drains covered Wet Floor Signs STORAGE Shelves good/storage Heavy items shoulder-knee Aisles clear KITCHEN AES system/hood Hood cleaning Co-date Electrical Outlets-GFCI Mesh/Kevlar gloves Knife racks Machines anchored Cylinders secured Wires, Hoses out of aisles MEDICAL First Aid kits-stocked First aid log FIRE EXTINGUISHERS Inspected by, date CATERING/DELIVERY How far? Personal/CO car? ALCOHOL SERVED ENTERTAINMENT DJ, Karaoke, Band HAZARD EXPOSURE COMMENT RECOMMENDATIONS

Summary
• Safety Triangle
∆ Remove or Isolate Exposures ∆ Improve work Practices ∆ Use PPE

• 4 leading categories of restaurant injuries
– Slips & falls – Strains & sprains – Cuts & Lacerations – Burns  Workplace Violence

• Inspect your facilities, train employees

Summit web site
• www.summitholdings.com
– Employer Resources
• Safety
– Posters, Media Library, Safety Talks

• Safety Training
– Webinars, OSHA 10-Hour Classes

– Business Center
• Policies, Claims Search

– Forms
• Claims Forms
– Health questionnaire, OSHA Recordkeeping

• Safety Forms
– Accident Investigation Report, PPE Agreement

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