a successful model for reducing kitchen injuries
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Copyright © 2009 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
A Successful Model for Reducing Kitchen Injuries
Diane Schweitzer, PhD, SNSSchool City of Hammond
Hammond, INDiane1224@Comcast.net
Copyright © 2009 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org
Why is Safety in the KitchenSo Important?
• Kitchens are hazardous• Injuries can be frequent• Medical costs can be expensive
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Kitchen Work is Dangerous
• Pushing• Pulling• Lifting• Bending• Stretching• Slipping, Tripping, Falling• Performing Repetitive Work• Fatigue
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Consider This
• Most school foodservice workers are women
• Women have their own susceptibility to injury due to gender, increasing with age
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Gender-Specific Physiological Changes
• Bone density issues- Bones become more porous
• Atrophy of muscles; Loss of muscle tone and elasticity
• Loss of adipose tissue (thinning of skin)
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Aging Physiological Changes
• Loss of hearing• Eye changes• Cardiovascular changes• High blood pressure
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More Physiological Changes
• Diabetes and neuropathy• Insomnia• Smoking increases susceptibility to injury
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A Model for Reducing Injuries
Annual (District) Cost Savings of $1 Million in 22
Hammond, Indiana Schools
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Admin.Support
SafetyTeam
InjuryReporting
Return To Work
Programs
Safety Plan
Communication
Education & Training
Medical Treatment
AccidentInvestigation
HazardInspections
Audits/Analysis of Data
Retraining
School City of HammondSafety and
Risk Management Program
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Components of Model
• Administrative Support- Board Policy, Supervisors “Walking the Talk”
• Safety Team- Key Stakeholders• Safety Plan- Identification of expected
outcomes (zero accidents)• Communication- Written and verbal (2
languages)
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Components of Model
• Education and Training- No time to train new employees; New employees most susceptible to injury within first 3 months of employment; Unfamiliar, unaware of hazards
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Components of Model• Medical Treatment- Employee welfare is
first; Good follow up; Onsite medical personnel is best first contact
• Injury Reporting- Within 24 hours; Nurses know how to document expertly
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Components of Model
• Incident “Accident” Investigation- ASAP, no longer than 24 hours later- Conditions change; Root cause analysis; Management accountability; Management commitment to corrective action
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Components of Model
• Return to Work Programs- “Occ doc” on board with our RTW expectations. Return with light duty work- any kind of work…
• Hazard Inspections- Building hazard inspections; OSHA and codes; Write work orders for corrective action
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Value of Inspections
• Injury Prevention• Write Work Orders for corrective action• Take Unsafe Equipment Out of Service• Raise Safety Awareness• Everyone Involved in the Safety Process• Accountability- Top to Bottom and in Between• Interdepartmental Cooperation- Foodservice,
Custodians, Maintenance as Safety Partners
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Components of Model
• Audits/Analysis of Data- Quarterly review with insurance company; Sort data & review for frequency and cost by school and department; Medical case management review; Watch for “at risk or frequent flier employees”
• Retraining, to refresh and remind, caution, or train on new equipment
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Design as Part of Safety Plan
• Smaller Kitchens• Logical Traffic Flow• Wider Aisles• Non-Slip Floor
Surfaces
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Logical Traffic Flow
• Receiving Area• Storage- Freezer, Cooler, Dry Storage,
Chemical Storage• Prep Area• Cooking Area• Service Area• Dishwashing Area
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Wider Aisles, Clutter-Free
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Engineering
• Heating• Air Conditioning• Noise• Ventilation• Good Lighting
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Good Reflective Lighting
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Equipment
• Mobile Equipment- On Wheels• Personal Protective Equipment (PPE)• Mechanical Equipment• Production Equipment• Guards
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Mobile Equipment (On Wheels)
Mobile Carts & Bins Ergo Carts
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Personal Protective Equipment
Safety Cutter Box Safety Knit Gloves
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SafeguardsMixer with Bowl
GuardSlicer with Ergo
Handle
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Ergo IssuesBending Reaching
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Pushing/Pulling
• Pushing Easier Than Pulling• Carts on Heavy Duty Casters• Cooking Equipment on Casters• Reduce Weight Loads- Smaller Packages,
Smaller Cases; Don’t Overload Carts
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Wheels, Wheels Everywhere!
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Easier Lifting
• Order Food in Smaller Cases• Use Smaller Pan Sizes• Use Mechanical Equipment for Lifting-
Pallet Jacks• Use Dollies and Carts
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Ergo Equipment
Tilt Skillets/Kettles Drop Down Front
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Reduce Bending• Use Upper Shelves on Worktables, Spice
Shelves; Over-shelves• Use High Density Storage Shelving• Place Heavy Cases on Middle Storage
Shelves• Rotate Jobs to Reduce Cumulative
Trauma to Muscles
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Reduce Stretching
• Keep Items Within Arms reach• Use Tall Shelving on Wheels Next to
Worktables
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Stretching and Reaching
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Slipping, Tripping, Falling
• Clean Up Water Around Dishwashers & Sinks, When Cleaning
• Use rubber mats• Don’t Carry Water- Use hose reels
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Steamtable with Valves(Notice Floor Drain)
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Slipping, Tripping, Falling
• Be Careful of Transitions From One Room to the Next to Prevent Tripping
• Be Careful of Uneven Surfaces• Make Sure Lights are On and Are Bright• Watch Stairs- Going Up and
Down
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Rubber Mats
• Prevents slipping on wet floors
• Cushions against breakage
• Use for static posture (standing)
• Use for anti-fatigue
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Slipping, Tripping, Falling
• Write Work Order to Repair Leaks• Tell Everyone to Use Caution• Wear Anti-Skid Shoes• Use Wet Floor Signs
Shoes for Crews
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Types of Wet Floor Signs
Pop up Style
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Reduce Repetitive Work
• Rotate Jobs• Use Correct Hand Tools• Use Mechanized Equipment for Slicing,
Chopping; Purchase Foods With Some Preparation Already Done
• Cashier Handling
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Reduce Fatigue
• Eyes- Minimize Shiny Paint on Walls; Good Lighting
• Noise- Reduce Noise Where Possible-Motors, Sink Agitators, Fans
• Smaller Kitchens to Minimize Running From One End to the Other
• Use Carts and Mobile Equipment• Wear Comfortable Shoes
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Stress in the Workplace
• Insist on Pleasant Workplace; Deal with “Difficult” Employees Who Make the Workplace Unpleasant
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Invest in Safety
Safe Can Opener Bucket with Drain
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More Safety
Power Soak SinkSafety Ladder,
Hand Rails
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Benefits of Safety• Safer Workplace• Confidence in Management• Higher Employee Morale• Greater Employee Retention (Less Turnover)• Increased Productivity• Greater Efficiency• Reduced Costs• Higher Profits• More funding for meal cost
or equipment replacement
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