Transcript Slide 1 - Images

SAFETY AND
SANITATION
PRINCIPLES
SAFETY
 Workplace
accidents--$48 billion/yr.
Often caused by:
fatigue, poor kitchen design, minimal
training
 Safe
practices are your responsibility
You can help prevent:
falls, cuts, burns, and scalds
 Safety
is a requirement of this class
SAFETY
 Personal
Chef
Protection—The Uniform
coat
Aprons
Gloves
Hats
SAFETY—Personal Injuries
4 Main Types
1. Slips and Falls
2. Cuts
3. Burns and/or scalds
4. Back injuries
SAFETY
 SLIPS
AND FALLS
Prevention
–No running
–Wipe up spills
–Slip resistant shoes
–Keep traffic paths open
SAFETY
 CUTS
Prevention
–Use Knives for intended
purpose
–Always cut away from body
–Carry knife down
–If you drop a knife do
not grab it
SAFETY
 BURNS
Prevention
–Remove lids by tilting away
–Never use wet oven mitt or towel
–Step aside while opening oven door
–Ask for help
SAFETY
 BACK
INJURIES
Prevention
–Bend with knees
–Keep back straight
–Keep feet close to object
–Center body over the load
–Lift straight up without jerking
–Do not twist body
–Keep back straight as you lower
SAFETY
FIRE SAFETY
Emergency Procedures
1. Emergency Numbers
2. Fire exit signs
3. Evacuation plan for employees
4. Employees should know evacuation
plan for customers
SAFETY
FIRE SAFETY
Five Classification
1. Class A
2. Class B
3. Class C
4. Class D
5. Class K
SAFETY
FIRE SAFETY
Prevention
1.
2.
3.
Keep workplace clean
Practice good work habits and be
prepared
Store flammable and combustible
material away from heat sources
SAFETY—First Aid
3 Types of Burns
First Degree
Second Degree
Third Degree
SAFETY—FIRST AID
Burns
-remove the person from source of
heat
-cool the skin
-do not apply ointments unless
instructed
-bandage burn as directed in manual
SAFETY—FIRST AID
Wounds
Four types of Wounds
 Abrasions
 Laceration
 Avulsions
 Punctures
SAFETY—FIRST AID
Wounds
Treatment Guidelines
 Use disposable gloves
 Clean with soap/rinse with water
 Use sterile gauze
 Apply direct pressure until bleeding
stops
SAFETY—FIRST AID
CHOKING
SANITATION
 What
is contamination?
– Direct Contamination
– Cross-Contamination
– Sanitation
SANITATION
Foodborne Illnesses
Conditions that lead to

cross-contamination

poor hygiene

food handler illness
SANITATION
Foodborne Illnesses
Most at risk

Children

Elderly

Pregnant women
SANITATION
Foodborne Illnesses
How to respond

inform management

avoid panic

save sample of contaminated food

Report to Department of Health
SANITATION
Foodborne Illnesses
Biological Causes
 Bacteria
 Viruses
 Parasites
 Fungi
 Molds
 Yeast
SANITATION
Chemical Hazards
 Cleaning
Products
 Pesticides
SANITATION
Physical Hazards
 Caused
when a particle gets in food
– Example: a finger in your chili
 Pest
Management prevents spread of
harmful bacteria