Black Bear
Dining Services’
Employee Training
Prepared by Auxiliary Services
Safety Office in conjunction with
Safety & Environmental
Management
Overview
Policies
 Employee Rights
 Employee Responsibilities
 Accident Reporting
 Violence in the Workplace
 Signs and Labels
 Kitchen Hazards
 Student Dining Employee Training

Welcome to Black Bear Dining!
This is a fun, fast paced working
environment
 As a new employee, you need to be
prepared to learn new jobs, recognize
hazards and work safely
 Remember, when in doubt, ask your
supervisor!

Policies to Follow

This training program is designed to provide you
with an introduction to UMaine, state and federal
policies and procedures necessary to provide a
safe and productive workplace

Black Bear Dining management team wants you
to enjoy your job. They need your help to
maintain a safe, clean and productive
environment for all employees
What Every Black Bear Dining Employee
Should Know – Your Rights

You have the right to
a safe workplace free of serious hazards
 stop work and contact your supervisor when
serious hazards are recognized
 information to protect you from the hazards that
cannot be eliminated
 classroom or on-the-job training
 medical treatment if you are injured on the job
 access occupational medical and exposure
records

What Every Black Bear Dining
Employee Should Know (continued)
Responsibilities

You have the responsibility to
work safely and report unsafe conditions to
your supervisor
 follow UMaine policies and procedures
 participate in all training
 notify your supervisor immediately of any
injuries or near misses

What Would You Do?
As a new member of Black Bear Dining Services, it is
your task to run the fryolator. Your supervisor asks you to
put in a fresh batch of French fries while they tend to
something else. You realize you were never trained to use
the fryolator and do not know when to add the fries. Do you
A.
B.
C.
D.
Add the frozen fries to the oil once it is boiling
Find your supervisor and learn the proper technique
Ask a co-worker
Add the fries and then wait for the oil to boil
Answer B: If you are not trained to
Safely perform a task, make sure you
inform your supervisor. They might not know
you did not receive the proper training.
What Would You Do?
Bobby, a Black Bear Dining employee didn’t have
enough time to do prep work before the dinner rush came
in. Working quickly, trying to dice some vegetables, Bobby
cut his hand. This could have been avoided by
A.
B.
C.
D.
Wearing a cutting glove or using a finger guard
Being more attentive with the given task
Making sure the counter is at a comfortable height
All of the above
Answer D: All are effective ways at
preventing knife injuries. Being properly
trained is also a requirement.
Kitchen Hazards
The key is to recognize hazards and take action

Common details to be aware of
-slip, trip & fall hazards
-sharp objects
-burns & hot pans
-knife cuts
-over reaching
-clutter & lack of proper labeling
-swinging doors or sliding doors
-self awareness & awareness of others
-improper use of chemicals
-strains & sprains
-repetitive motion
Remember to use proper
cooking mitts or other
appropriate tools for safe
cooking tasks
What is the most frequent top 5 injuries from this list?
Top 5 Common Injuries

Slip, trip and fall hazards are caused by

grease or water on the floor
 objects obstructing walking paths

Burns are caused by

hot water
 fryer grease
 hot pans or steam

Cuts are caused by

sharp knives or other objects
 packaging

Strains and sprains are caused by



over-reaching
heavy lifting
Repetitive motion can cause

injuries using the same muscles without proper equipment (that normally
show up later in life)
Accident Reporting

To contact emergency personnel dial 911 or on a cell
phone 581-4040.

Contact your supervisor

If you encounter what you suspect to be blood or other
bodily fluids contact your supervisor.

DO NOT attempt to clean up bodily fluids. Others who
are trained in basic blood borne containment will attend
to clean up. They are


supervisors
custodial teams
Injuries and Reporting

If you experience a small cut, bruise or abrasion



use the First Aid Kit in your work area
ask a fellow employee for assistance if you cannot attend to the
injury yourself
Inform your supervisor of all minor injuries
Emergency Action Plan
An Emergency Action Plan (EAP) describes the hazards
present within a work area and the actions necessary for the
safe, prompt & complete evacuation of employees, students &
guests. You need to know




where the emergency exits are located for your work area
how to report an emergency
where your Emergency Action Plan is located
where Rally Points are located outside
(of the building)
know whom the dining staff authorized to stay
behind to check the area

Violence in the Workplace
Definitions

Physical Attack


acts of aggression, assault or homicide
Emotional Attack
threats of violence, verbal abuse or excessive
kidding, taunting, intimidation or stalking

Violence in the Workplace (Continued)
Black Bear Dining maintains a safe and comfortable
place for all employees. It is important to recognize
and react quickly to violence in the workplace. You
can help by

notifying your supervisor immediately if you
have a problem

notifying the Office of Equal Opportunity if you
are uncomfortable talking to your supervisor
Contact EEO at
581-1226
Black Bear Dining is a
safe & fun place to work
and often provides
students with an
opportunity to obtain
their first job.
Signs and Labels



Chemicals (cleaning supplies)
Food labels
OSHA signs and labels

Realize warnings or potential hazards
What’s wrong with this picture?
The chemical labels are
unclear
The workspace is messy
Do you see anything else
wrong?
Hygiene
You can practice good hygiene by
Washing hands frequently
 Trimming finger nails
 Covering cuts and wounds properly
 Changing bandages frequently
 Using antibiotic ointment
 Wearing proper hair restraint
 Wearing proper foot ware
 Dressing accordingly (no loose clothing or jewelry)
 Following H1N1 protocol as directed by the
University of Maine

Knives
As food service workers you should

Always have knife training before using a knife

Cut on a flat and proper surface

Cut away from your body using cutting gloves and/or finger guards

Clean knife at a wash sink closest to your work station and
immediately return it to its storage area. Wash, rinse, sanitize and
put away in the knife rack.
Knives (continued)

Walk with the knife pointed to the floor close to the body

Place knife on the table if you must pass it to another employee

Remember to properly put away and store knives after use

Point cutting edge away from your hands when wiping down knives

Lay knives flat and away from counter edge

Receive on-the-job training prior to using knives
Falls & Spills

Clean up spills immediately
Use wet floor signs when
mopping


Close drawers and cabinets
Use sturdy ladder on a
flat surface when obtaining
Supplies from high shelves.

Burn Prevention Guidelines

Never leave pan handles over burners

Make sure hot dishes are out of the way of others
What is wrong with the picture below?

Turn burners off after use

Always use pot holders or oven mitts

Tell your supervisor if there are not any pot holders or oven
mitts in your area

Use appropriate pathways in the kitchen
Burn Prevention Guidelines (continued)

Do not use the kitchen areas as shortcuts
If passing behind someone in a kitchen let
them know.
Get proper training if using a steamer.

Never pour water on a pan fire that contains grease

Notify person cleaning pots if a pan is hot.

Keep flammable materials away from ranges and stoves

Do not put combustible objects (for example - napkins or towels)
near the stove or open flames

Dish Room Safety

Keep walkways & work area free of clutter

Keep slip resistant floor mats in place and keep clean

Wear appropriate waterproof non-slip footwear

Cool dishes and glasses before unloading from dishwasher

Avoid steam – it can cause severe burns

Open hot water faucets slowly to avoid splashes
Dish Room Safety (Continued)
Maintain kitchen hot water at or above 130º F if
sanitizing with chemicals

Arrange work spaces so it is easier to reach for
routine supplies


This will prevent over reaching and awkward back, shoulder and
wrist postures
Test water temperature in sink
before sticking your hands into
the water


Spot mop only during busy times

Wipe up spills immediately
This is what a
clean, dry
work area
should look
like
Dish Room Safety (Continued)

Use care when using soaps, detergents, drain cleaners and other
solutions & sprays


These can cause skin and eye burns or irritations
Be sure you are properly trained in the use of personal protective
equipment
Slipping and Burns are the most common dish room safety related
injuries, how can they be avoided?
A. By making sure your work area is dry
B. Using less water
C. Avoiding steam and splashing of hot water
D. Both A and C
Answer D: These are just two ways dish room injuries can be avoided.
What others can you think of?
Real Case Scenarios
The knife somehow slipped from the hand and cut
the right index finger

Contributing Factors

The employee was not
wearing cut resistant gloves
 The employee was inattentive
 The employee did not have
knife safety training

Corrective Actions

Wear cut resistant gloves
 Get knife training prior to using
a knife.
 Concentrate on the work task
rather than distractions and
conversations with others
while cutting.
 Look for options to reduce risk
of knife cuts
Remember

You have the right to a safe work
environment

If ever in doubt just ask a supervisor

This should be a fun learning experience,
please don’t let an injury get in the way

If you have any questions about this
training program please contact 581-4483.
Please click on the back arrow and then
click on the test link to finalize and
document this training.
Have A
Safe
Day
Remember to Wash Your
Hands and Kitchen Surfaces
Thank you for completing
this training