employee food safety inservice: safety in the foodservice ...employee food safety inservice: safety...

Association of Nutrition & Foodservice Professionals Inservice Series

Adapted from DMA Classroom Education Course, Second Edition, by Susan Davis Allen, MS, RD, updated 2012© 2012, Association of Nutrition & Foodservice Professionals, St. Charles, IL Phone. 800.323.1908www.ANFPonline.org

Employee Food Safety Inservice: Safety in the Foodservice Department

H O W T O U S E T H E S E M AT E R I A L S

In addition to lecture and discussion notes, this packet includes:

Promotional flyer

Pre-test/post-test

Handouts

Attendance sheet

Certificate of completion

This inservice has been designed to be 30 minutes in length and to be used as a tool to train foodservice employees. We have written an outline for what we see as important steps in studying this inservice topic. However, it’s up to you to prepare in advance and tailor your inservice to your employees. Consider:

Employees’ backgrounds and experience levels

Problems or areas for improvement specific to your facility

Specific department or facility policies relevant to this topic

Specific local standards relevant to this topic

While planning how you’ll approach your inservice, keep in mind that participants remember:

70% of what they talk over with others — discussion

80% of what they use and do — projects, scenarios

95% of what they teach others — one-on-one training, student presentations

The more involved and focused participants are, the more they will absorb. It is important to keep communication flowing throughout the lecture by continuously involving the participants. You can accomplish this by asking questions, having participants read handouts aloud, and asking for examples of concepts and standards.

To be fully effective, training should begin on a new employee’s first day. Then it should be continually reviewed — even for long-term employees. And, you can strengthen lessons learned by setting a good example, actively enforcing policies, and recognizing and rewarding a job well done.

Safety in the Foodservice Department© 2012, Association of Nutrition & Foodservice Professionals


I N S E R V I C E O B J E C T I V E S :

This lesson addresses safety hazards and concerns, identification and correction of safety errors, and methods for completing a safety inspection. After completing this session, employees will be able to:

Identify possible safety hazards.

Classify types of fires and fire extinguishers for each.

Take effective actions to prevent accidents in a foodservice department.

I N S E R V I C E O U T L I N E

Optional Pre-Test: 5 Min

Resources & Supplies

Pre-test/Post-test.

Outline

Optional: Ask participants to complete the pre-test. Tell them you will re-visit these questions at the end of the session.

Lecture & Discussion | 5 Mins


Handouts: Safety Checklist, Safety Practices Worksheet.

Outline

Common safety concerns:

• Whose responsibility is safety?

• The cost(s) of accidents affect all of us: lost work time, covering for others’ work, expenses.

FIRE SAFETY:

Causes — equipment, grease, cigarettes.

Types of fires:

• Class A — normal combustible materials; use foam, soda acid, pump tank (plain water), gas cartridge, or multipurpose dry chemical extinguishers.

• Class B — grease and oil; use foam, carbon dioxide, multipurpose dry chemical, or ordinary dry chemical extinguishers.

• Class C — electrical; use carbon dioxide, multipurpose dry chemical, or ordinary dry chemical extinguishers.

Best all-purpose extinguisher for foodservice: multipurpose dry chemical.

In case of fire:

• RACE

• Remove everyone from immediate danger.

• Alarm — activate it.

• Confine the fire.

• Extinguish the fire.

• If clothing catches fire, Stop, Drop, and Roll.

OTHER SAFETY ISSUES:

Cuts

Causes: knives, glassware, machinery, can/box edges.

How to avoid:

• Never try to catch a falling knife.

• Cut away from yourself.

• Never use a knife as a can opener.

• Store knives in a holder when not in use.

• Never lay a knife in pot & pan sink.

• Slicing equipment: operate with guards in place; disconnect power before cleaning.

Slips, Trips, and Falls

Causes: wet floors, equipment blocking walkways, climbing on improper equipment.

How to avoid:

• Use wet floor signs.

• Clean up spills.

• Use safe step ladders.

• Keep walkways clear.

• Wear skid resistant shoes.

Strains and Sprains

Causes: improper lifting technique.

How to avoid: proper technique—Bend your knees. Use your leg muscles. Keep the load close to your body. Don’t be a super-hero. Ask for help.


Burns

Causes: heat-producing equipment in foodservice; commonly related to distraction or lack of concentration on work.

How to avoid:

• Turn pot handles inward.

• Ask for help in moving hot, heavy objects.

• Allow steam to escape before reaching into steamer.

• Went steam from corner of pan.

• Use dry pot holders.

Electrical Sockets

Causes: frayed or damaged electrical cords; water splashed in electrical outlets or components.

How to avoid: replace frayed cords.

HAZARDS: Report hazards to a supervisor. Correct what you can on the spot.

HUMAN ERROR: Many accidents occur when we rush or fail to concentrate on how we are moving. Even when busy...focus.

IN CASE OF ACCIDENT: Report to supervisor immediately. We want to get medical attention if needed. A report will be required.

Distribute Worksheet: Safety Checklist.


A C T I V I T Y | S A F E T Y P R A C T I C E S W O R K S H E E T | 1 0 M I N .


Handout: Safety Practices Worksheet.

Outline

Distribute Handout: Safety Practices Worksheet.

Ask participants to note which practices are correct/incorrect and make changes as needed. Discuss. Ask participants to name more safety practices.

Optional: Send employees through work areas in small groups. Ask them to inspect for these practices and recommend improvements.

P O S T- T E S T & C L O S I N G | R E V I E W | 1 0 M I N . Resources & Supplies

Pre-test/Post-test.

Attendance Sheet.

Certificates of completion.

Outline

Distribute copies of the post-test.

Ask participants to complete the post-test. (If you also used this as a pre-test, ask participants to review their answers.) Review questions and answers.

Correct answers are: 1. C; 2. A; 3. C; 4. D; 5. B

Ask each participant to name a key point discussed today. Review any other key points not mentioned.

Ask each participant to sign the attendance sheet.

Distribute certificates of completion.


P R E - T E S T / P O S T- T E S T | S A F E T Y I N T H E F O O D S E RV I C E D E PA RT M E N T

Select the best answer for each question.

1. In case of fire, the first step is to:

A. Extinguish the fire

B. Confine the fire

C. Remove everyone from immediate danger

D. Turn off the alarm system

2. If you start to drop a knife, you should:

A. Step back and let it fall

B. Catch it with a pot holder

C. Ask a coworker to catch it with a pot holder

D. Open it slowly with a wet rag

3. The safest way to remove a lid from a hot pot is to:

A. Open it slowly, towards yourself

B. Open it quickly, towards yourself

C. Open it slowly, away from yourself

D. Open it slowly with a wet rag

4. What kind of fire extinguisher should you use on a grease fire?

A. Plain water fire extinguisher

B. Electrical fire extinguisher

C. RACE fire extinguisher

D. Multipurpose dry chemical fire extinguisher

5. The most important thing we can do to prevent accidents is:

A. Wear dangling jewelry

B. Concentrate and focus while working

C. Lay all used knives in the pot and pan sink

D. Let any spills wait for the night cleaning crew


S A F E T Y C H E C K L I S T

To prevent falls

_____ Spills are wiped up immediately

_____ Wet floor signs are always used

_____ Proper shoes are worn by all employees

To prevent electrical shocks

_____ Electrical appliances are always unplugged before cleaning

_____ Appliance cords are kept clean and in good condition

To prevent burns

_____ Employees always stand away from steamer doors when opening

_____ Dry pot holders are always used for hot pans

_____ Long-handled spoons are used for stirring and portioning

To prevent back strains

_____ Knees are always bent when picking up heavy objects

_____ Heavy objects are always stored on bottom shelves

To prevent cuts

_____ Knives are kept in sharp condition

_____ Can opener blades are kept clean and sharp


S T O R A G E C H E C K L I S T:

Directions: Listed below is a safety checklist that might be used for inspecting safety factors in the kitchen. However, some of the statements are unsafe practices. Check YES or NO to indicate whether each practice is safe. Rewrite each unsafe statement so that it becomes a safe practice. When you are finished, you will have a safety checklist that can be used in your facility.

Factor Yes No Comments

Example:1. Towels are always used to handle hot utensils.

Pot holders

2. Handles of pots are turned away from aisles.

3. Floors are kept clean and dry; spills are wiped up at the end of each shift.

4. Employees handle knives in a safe manner, grasping them by the blade.

5. The slicer, mixer and food chopper are unplugged before cleaning.

6. Chipped and missing floor tiles are replaced once a year.

7. Adequate lighting is available in all work areas.

8. Electrical equipment, cords, outlets, switches, and wiring are in good repair.

9. Unsafe working conditions are reported to the administrator at the end of each quarter.

10. Safety inspections are monthly and hazards are corrected immediately.

11. Personnel are trained on a need-to-know basis for potential disasters.

12. Staff opens steamers by standing in front of the door as it is opened.

13. Staff always uses step stools when reaching an object on a high shelf.

14. Staff wear proper shoes with high heels and open toes.

15. First aid kits for handling blood spills are readily available.

16. Empty boxes are placed in the storeroom doorway for easy disposal.

17. Personnel are trained in procedures to be followed if accidents occur to guests.


I N S E R V I C E N O T I C E :

Safety in the Foodservice Department Day/Date: Time: Location: Who Should Attend:


I N S E R V I C E AT T E N D A N C E S H E E T

Safety in the Foodservice Department

Date/Time________________________ Instructor_____________________________

Attendee Name Signature


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employee food safety inservice: safety in the foodservice ...employee food safety inservice: safety...

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