Injury & Illness Prevention Program

Job Safety Analysis Form

501 Westwood Plaza, 4th Floor • Los Angeles, CA 90095
Phone: 310-825-5689 • Fax: 310-825-7076 • www.ehs.ucla.edu

Picture of
Task: Biro No 9 steak tenderizer
task/equipment:

Name of
Commissary, Rendezvous
Shop or Dept:

Job Title(s): FSW, SFSW, Asst. Cook

Analyzed by: M. Williams

Date: 04/01/13
Required PPE:
Disposable Nitrile Gloves Non-slip shoes

Required/Recommended Trainings:
Machine Guarding Equipment Safety Precautions
TASK HAZARDS CONTROLS
Operating the Biro steak  Don PPE including nitrile gloves and non-slip
tenderizer footwear.
 Only operate equipment on a level surface, clean and
dry to avoid equipment from moving.
 Always keep hands clear of blades and any moving
parts.
 Never tamper with, bypass or remove the safety cover,
interlock switch, or toggle switch.
 Do not operate with the safety cover in the raised
Laceration
position or removed. Safety cover must be in the down
Amputation
position during operation.
Slip
Fall  Never reach from underneath the blades while the
machine is in operation. If food product is jammed or
stuck, turn off equipment and unplug. Contact a
manager.
 Never leave the machine unattended while in
Safety guard in the down operation.
position, team member  Always plug machine into a 3-prong outlet that is
placing protein through properly grounded to avoid electric shock.
guarded slot  If the blades need to be changed or handled always
wear cut resistant gloves before touching or handling
the stew cutter attachments.