WORKING SAFELY
Accidents can easily happen in a busy kitchen.
However it ‘s the personal responsibility of each worker to practice safety at all times
Workplace accidents cost the foodservice industry over 48billion per year.
OSHA Occupational Safety and Health Administration plays a large role in keeping the
workplace safe.
The Environmental Protection Agency (EPA) also play a role in workplace safety.
Requires foodservice operations to track how they handle and dispose of hazardous
materials such as cleaning products and pesticides.
PERSONAL PROTECTIVE CLOTHING
Foodservice operations often provide protective clothing to help to control
contamination.
Make sure that uniforms are clean. Dirty uniforms are an ideal place for bacteria to
grow.
Change when they get dirty.
GLOVES
Latex
Uniseal
Powder-free gloves
Nitrile
Plastic
Vinyl
The type of gloves worn depends on the task you are doing.
Change gloves
When they become soiled or torn
At least every four hours of single use
After handling any raw food
PROTECTIVE CLOTHING
Shoes
Shoes should be sturdy and slip resistant for safety
Closed-toe shoes
Back braces
Lifting heavy items
PERSONAL INJURIES
Responsible for helping to prevent slips and falls,
Cuts,
Burns and scalds, and
Other personal injuries in the kitchen
LOCKOUT/TAGOUT
To protect workers from faulty equipment, OSHA implemented a lockout/tagout
procedure.
Lockout/tagout requires all necessary switches on electrical equipment to be locked
out and tagged when they are malfunctioning. This prevents the equipment from
being used while it is being repaired.
FIRE SAFETY
Fire Prevention
Fire Protection Equipment
Fire extinguishers
Class A Wood, paper, cloth, plastic
Class B Grease, oil, chemicals
Class C Electrical cords, switches, wiring
Class D Combustible switches, wiring, metals, iron
Class K Fires in cooking appliances involving combustible vegetable or animal oils
and fats.
FIRE SAFETY
Hood and sprinkler systems
Every foodservice establishment has fire emergency procedures. It’s the employees
responsibility to be familiar with them .
Keep customers during emergencies
If discover a fire: call the fire department regardless of the size of the fire.
Help customers and coworkers leave the building as quickly and calmly as possible.
PREPARING FOR EMERGENCIES
Emergency numbers
First aid assisting an injured person until professional medical help can be provided.
American Red Cross training courses
General emergency tips:
Check the scene and stay calm.
Check the victim. Keep him or her comfortable and calm
Call the local emergency number for professional medical help.
Care for the victim by administering first aid according to the first aid manual.
Keep people who are not needed away from the victim
Complete an accident report.
FIRST AID FOR BURNS
Call emergency number for medical assistance.
Remove the person from the source of the heat.
Cool the burned skin to stop the burning. Cold water from faucet not ice or ice water.
Never apply ointments, sprays, antiseptics, or remedies unless instructed to do so by
a medical professional.
Bandage the burn as directed in your first aid manual
Minimize the risk of shock. Keep the victim from getting chilled or overheated.
FIRST AID FOR WOUNDS
Four types of wounds:
Abrasions-scrape and is considered a minor cut.
Lacerations-are cuts or tears in the skin that can be quite deep.
Avulsions-occurs when a portion of the skin is partially or completely torn off.
Punctures-wounds occur when the skin is pierced with a pointed object.
Require immediate attention, if severe, call emergency help immediately.
Minor cuts:
Put on disposable gloves to protect against infection
Clean the cut place a bandage over the cut
Apply direct pressure over the sterile gauze or bandage to stop any bleeding from the
cut.
FIRST AID FOR CHOKING
Food blocking a person’s airway
Heimlich maneuver
CPR-cardiopulmonary resuscitation is emergency care that is performed on people
who are unresponsive.
SECTION 7-2 SANITATION CHALLENGES
Foodborne illnesses kill approximately 8,000 people each year and make many more
people sick
Foodservice professionals need to know how to create a clean, disease-free
environment for food preparation.
Prevention
WHAT IS CONTAMINATION?
Sanitary-clean environment
Contaminated is harmful microorganism or substances are present in food.
Contamination can happen in two ways.
Direct contamination occurs when raw foods, or the plants or animals from which they
come are exposed to toxins, or harmful organisms or substances.
Cross-contamination is the movement of chemicals or microorganisms from one
place to another.
Sanitation means healthy or clean and whole.
Sanitation also refers to healthy and sanitary conditions and effective sanitary
practices.
Hazards are sources of dangers can result in contaminated food.
BIOLOGICAL HAZARDS
Biological hazards come from microorganisms such as bacteria .
Other types include viruses, parasites, and fungi
Plants and fish can also carry harmful toxins
Disease causing microorganisms cause the majority of foodborne illnesses.
FOODBORNE ILLNESS
Microorganisms such as bacteria, and virus are the root cause of foodborne illness.
These microorganisms can grow in and on food when it isn’t handled properly.
Other conditions that lead to foodborne illness:
Poor personal hygiene
Food handler illness
INDIVIDUALS MOST AT RISK
Infants
The elderly
Pregnant women
People who are chronically ill or have weakened immune systems
RESPONDING TO AN OUTBREAK
Inform the manager or supervisor of you suspicions immediately
Avoid panic
Save any food you suspect may be contaminated
Report any information you may have about the situation to your supervisor.
Any outbreak of foodborne illness must be reported to the Department of Health.
An outbreak could cost the establishment thousands of dollars in legal fees,
insurance cost, and loss of customers.
BACTERIA
Bacteria are tiny single-celled microorganism, can make people very sick
Symptoms:
Nausea
Abdominal pain
Vomiting
May also include: headache, dizziness, chills
Multiply very rapidly
Some do not need oxygen to grow
Prefer foods that are high in protein and moisture
VIRUSES
Viruses are responsible for many food related illnesses
In order to grow viruses need a host, or another living cell
Once inside the host the virus can multiply
Viruses can survive freezing and cooking
Transmitted easily from person to person
Poor hygiene
PARASITE
Parasites are larger than bacteria and viruses.
They must live in or on a host to survive
Parasites are often found in poultry, fish, and meats
Common parasite:
Protozoa
Roundworms
Flatworms
Parasites can be eliminated from food by following proper cooking methods
HAZARDS
Fungi are found in soil, plants, animals, water, and in the air.
Mushrooms
Molds are a form of fungus that you may have seen growing on bread or cheese.
Mold can grow at nearly any temperature so they are often associated with food
spoilage.
Yeast is most often associated with bread and the baking process. Beneficial.
However if yeast is present in other foods such as sauerkraut, honey, and jelly it can
cause spoilage.
PERSONAL HYGIENE
Using proper hand-washing techniques
Practicing good grooming and cleanliness techniques
Wearing gloves and other protective clothing when required
Maintaining good health
Immediately reporting any illnesses or injuries to the supervisor.
CHEMICAL HAZARDS
Chemical hazards are caused by chemical substances such as cleaning supplies,
pesticides, food additives, and toxic metals.
Detergents
Hygiene detergents
Degreasers
Abrasive cleaners
Acid cleaners
Pesticides
PHYSICAL HAZARDS
Physical hazards are caused by particles, such as glass chips, metal shavings, hair,
bits of wood, or other foreign matter, that could get into food.
Found in food itself, bone shards or chips
Most contamination occurs when food-handlers do not follow proper safety and
sanitation practices.
Pest management
Always a possibility of insects and rodents wherever there is food.
Carry harmful bacteria and spread disease
A clean and sanitary environment is not attractive to most pests