CHAPTER 3 – WORKPLACE
SAFETY
In Section 3.1, you learned the following:
Restaurants and foodservice operations are responsible for providing a safe
environment and ensuring safe practices for their guests and employees.
The Occupational Safety and Health Administration (OSHA) is the federal agency
that creates and enforces safety-related standards and regulations in the workplace.
The Hazard Communication Standard (HCS) requires that all employers notify their
employees about chemical hazards present on the job and train employees to use
these materials safely.
Material Safety Data Sheets (MSDSs) describe hazards of the chemicals in a
restaurant or foodservice operation. Each product has its own MSDS.
General safety audits give an overview of the levels of safety in a restaurant or
foodservice operation. Safety audits cover facilities, equipment, employee practices,
and management practices.
Accident reports are important because they signal that the safety program may
need improvement.
An emergency plan in a restaurant or foodservice operation protects property,
workers, and guests in the case of an emergency or disaster.
Protective clothing and equipment protect employees from potential hazards on
the job.
In Section 3.2, you learned the following:
Frayed cords, plugs with same-size prongs, too many plugs in an outlet, cracked
switchplates, cracked receptacle plates, ungrounded plugs, and ungrounded
outlets are electrical hazards that contribute to accidental fires.
The different classifications of fires and fire extinguishers are class A (wood,
paper, cloth), class B (flammable liquids, greases, gases), and class C (live
electrical equipment) fires.
Clean hoods and ducts at least every six months using a qualified cleaning
contractor. Clean more often depending on use and grease buildup.
In the event of a fire, remain calm and start evacuating people immediately,
call the fire department, shut off the gas valve, meet at the designated
assembly point, and inform a firefighter if someone is missing.
When cleaning up spills on the floor, verbally warn guests and employees,
block the area, post a "Caution-Wet Floor" sign, and direct people around the
spill.
The safest way to use a ladder is for two employees to work together. One
person should hold the bottom of the ladder and the other should climb up
and pass or receive items.
Proper lifting steps include establishing a solid footing, aligning the body,
making the lift, and setting down the load. Proper carrying procedures include
looking for any hazards, using the whole hand to grip the load, keeping the
load close to the body, keeping stomach muscles firm and tucking in the lower
back, and moving the feet instead of twisting at the waist when turning.
The correct and safe use of knives includes the following:
Keep knives sharpened.
Never touch the sharp edges of knife blades.
Use the knife for its intended purpose.
Place a damp cloth under a cutting board to prevent slipping.
Stop cutting and place the knife on a flat, secure surface if interrupted.
Never leave knives soaking under water.
Never try to catch a falling knife.
Carry knives with the cutting edge angled slightly away from the body.
Store knives in proper racks, scabbards, or sheaths.
In Section 3.3, you learned the following:
First aid is medical treatment given to an injured person either for light
injuries or until more complete treatment can be provided by emergency
services.
CPR stands for cardiopulmonary resuscitation. CPR restores breathing and
heartbeat to injured persons who show no signs of breathing or pulse.
The Heimlich maneuver removes food or other obstacles from the airway of a
choking person.
External threats to an operation include arson, theft, and food tampering.
What is the definition of liability?
(156)
• The legal responsibility that one person has to
another.
What does the acronym OSHA stand
for? (158)
• Occupational Safety and Health Administration
What does OSHA do? (158)
• It is the federal agency that creates and
enforces safety related standards and
regulations in the workplace.
Workers that are14-15 and 16-17 years of age are not allowed to
do what? (158
)
Every restaurant and foodservice
operation must display what? (159)
• OSHA poster No. 2203 or
• No. 3165, “Job Safety and Health Protection”
What OSHA form is used a log to
record injuries throughout the year?
(159)
• OSHA Form No. 300
What must employers do to meet the
Hazard Communication Standard
(HAZCOM) 160
• 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.
OSHA requires chemical
manufacturers to provide
documentation on their products.
What is the name of the paperwork
called? (161-162)
• Material Safety Data Sheets (MSDS)
Which document describes the
hazards of the chemicals in a
restaurant or foodservice operation?
(161)
• Material Safety Data Sheets (MSDS)
List the 4 general areas that are
covered in a safety audit. (163-164)
•
•
•
•
Facilities
Equipment
Employee practices
Management practices
What is the purpose of an emergency
plan? (167)
• To protect workers, guests and property in the
case of an emergency or disaster.
What is Personal Protective Equipment (PPE)?
What does and emergency plan
include? (167)
• Floor plans of the facility, noting first aid stations,
alarms, sprinklers and fire extinguishers
• Evacuation routes
• Emergency telephone numbers for each type of
emergency
What steps need to be performed
during an accident investigation? (168)
Please tell me what kinds of items are
involved in each of the following
classes of fires. (176)
• Class A Fire-
Wood, paper, cloth or cardboard
• Class B Fire-
Flammable liquids and grease
• Class C Fire-
Electrical equipment
The PASS system is used to tell people
how to properly use a fire extinguisher.
Please tell me what it means. (176)
•
•
•
•
Pull the Pin
Aim at the Base of the Fire
Squeeze the trigger
Sweep from side to side
(Stand 6 to 8 feet back from the fire when spraying)
Which type of detector uses infrared
and ultraviolet sensors that respond to
the movement of flame, or to its
radiant energy? (181)
Flame detector
What is the first question you should
ask yourself whenever there is a fire?
(182)
• Am I in danger?
What degree of burn is the most
serious? (184)
• Third degree
On which type of surface so the most
common slips, trips and falls occur?
(186)
• Steps
• Floors
• Pavement outside the building
What should restaurant and
foodservice operations do if liquid is
spilled while customers are in the area
of the spill? (188)
• Block the area
• Put up a sign warning the customers
• Clean it up
Name the sharp hazards that are
found in the professional kitchen.
(193)
•
•
•
•
•
•
•
•
Can lids
Cutting strips on aluminum foil and plastic wrap
Box openers
Knives
Broken glass
Choppers
Blenders
Slicers
What is the proper way to pass a knife
to another person? (195)
• Place the knife on a sanitized surface and let
the person pick the knife up by the handle.
Name the treatment given to an
injured person for light injuries or until
emergency service can provide more
complete treatment. (199)
First aid
When you first get burnt, what do you
need to put on the burn? (201)
• Cool the burn by running the burned area
under cold running water for 5 minutes or
until the pain subsides.
Please identify the steps of what you
should do when you get a sprain. (201)
• Rest the injured part of the body
• Ice for 10 to 15 minutes at a time every few
hours for the first 48 hours
• Compression bandage for at least 48 hours
• Elevate above the level of the heart
What does CPR stand for? (202)
• Cardiopulmonary Resuscitation
What is CPR? (202)
• Restores the breathing and heartbeat to
injured persons who show no signs of
breathing or pulse.
Please tell me about the Heimlich
maneuver. (202)
• Removes food or other obstacles from the
airway or a choking person
The malicious and deliberate burning
of property is called what? (204)
• Arson