Slide 1

Safety Works

ASC OrientationGIVE BREAK OR ENERGIZER AS NEEDED

CHECK INTERNET CONNECTION AND EMBEDDED LINKS BEFORE BEGINNING CLASS

1Why Me?

IMBEDDED VIDEO (CLICK ON AMBULANCE) http://www.youtube.com/watch?v=M4svAoq1usM&feature=related (4 minutes)

Another safety lecture.I can hardly wait!

So why is this so important to me?

How many people woke up this morning and thought I think Ill go to the emergency room today?How about Maybe Ill spend the next 3 months in bed at home. or Forget about that family vacation weve been planning.I think Ill give up my paychecks for a few weeks.

If youve ever been involved in a car accident or know someone who has, think about what happened.in most cases you will hear I was in a hurry.I wasnt paying attentionI had a lot on my mindor something similar. And youll almost always hear I never thought it could happen to me. The same holds true with accidents at work.

Nobody plans on having an accident.thats why its called an accident.however contrary to popular belief, the majority of accidents are preventable.

As we saw in the video, nobody planned on having the accident. Each person was probably thinking Im almost there or Ill just reach a little further or This is a quick job, Itll take to long to get the PPE and most likely everyone had seen some sort of safety warnings before and still figured Itll never happen to me Im too smart for that!

Accidents and injuries on the job can affect me and the people closest to me for the rest of my life.

Workplace injuries and illnesses cost businesses millions of dollars a yearhowever the human factor of lost work, lost income, lost ability to enjoy your lifestyle, pain, and suffering, go far beyond the financialssafety at work is just the right thing to do.

2Do It Safely!

Digital 2000 Restaurant Safety Orientation (14 min)

The video is somewhat dated, but the information is still as relevant today as it was then.

While the focus here is on physical safety at work, the producers missed a few spots on food safety. See if you can spot them!

3Safety CommitmentASC will provide a safe work environment.Employees will work safely

Like any other agreement, there are two sides to itASC commits to provide a safe work environment. This includes providing tools and training necessary for employees to perform safely, and making necessary repairs and upgrades in a timely manner.

Employees commit to performing their work duties safely and with consideration for their own safety and that of coworkers and customers. This is a condition of employment. This includes telling your manager if you need direction or training and if you observe anything or any act which is potentially unsafe.4Fire Safety

Class K: Kitchen grease and oil

EMBEDDED VIDEO: http://www.youtube.com/watch?v=BLjoWjCrDqg (2 minutes)

BACKUP VIDEO: http://www.youtube.com/watch?v=7rkeFFBXgss&feature=related (1 minute)

Fire Extinguisher Types and Usage specific fire extinguisher types are generally positioned where they are most likely to be needed for a specific type of fire. (i.e. K type in kitchens; many are multiple types)PASS method Pull, Aim, Squeeze, SweepFirst priorities are notification and evacuation before attempting to extinguish. Only use the extinguisher if you are confident you can manage the fire safely and someone has already begun notification and evacuation. Never corner yourself when using the extinguisher always face the fire and have your route of exit directly behind you. If the fire grows such that it will or might block your path of exit, dont try to extinguish just get out.Ensure clear access to exit doors; never block with furniture or storageTake fire alarms seriously dont assume they are falseGrease fires are the most common form in food service. Use a cover, baking soda, or approved fire extinguisher only never use water or flour or attempt to carry a burning object outsideNotify your manager immediately of potentially hazardous conditions

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DUMB-o-vision

Dont. Just dont.

If you dont have the correct tools to fight a fire if you are not confident you can do it safely or if the fire is too big then the choice of fight or flight needs to shift to flight GET OUT.6Burns

If it could be hot, treat it as though it isPlace utensil handles away from heat source where possibleEnsure signage is in place for hot surfaces in customer areasCoffee is a hot liquid, and can do as much damage as boiling waterDo not touch or use any kitchen equipment that you have not been properly trained onUse personal protective equipment provided when instructed to do so

Tell coworker or customer when handing them something that is hot (including hot pans to pot washer)7Grease and Steam Burns

400800

Steam and grease cause more serious burns because they penetrate and stay on your skin. Coffee is served around 190 - Water boils to 212 - you know how hot those are. Now imagine oil at 400 and steam with pressure at 800 or more.

Dont use any equipment unless you have been trained to do so.

Use caution lowering fry baskets, particularly with frosted frozen foods (i.e. chicken wings). Dont overload baskets.

When opening any cooking or holding vessel oven, steamer, steam table, chafer, Cambro, hot box stand away from the opening and/or open it away from your body to avoid escaping steam.

PPE for cleaning fryers heat proof gloves8

Yep, this ones gonna hurt for awhile. How many nights do you think she lay awake in bed, unable to sleep, thinking if only I had just

9Electrical Safety

Check for frayed or broken cordsUse only approved extension cords and one per lineObserve lockout/tagout signsWater and electricity dont mixTake note of sparks or tripped breakers

10Cuts

Do not handle knives or other sharp tools unless you have been properly trainedWash knives and sharp tools properly; do not place them into wash sinks or bus pans where another employee could reach in and cut himself/herselfObserve unit procedures for cleaning up and disposing of broken glassUse care with plastic wrap and foil boxes standard cutters can be as harmful as a knifeIf using a box cutter, keep it closed and secured when not in use11Knives

Keep them sharp when using knife service, be aware of extra sharp knives on delivery day

Use cutting board and cut down toward the board; never in the air or toward your hand or body

Dont catch a falling knife or sharp utensil let it drop. Wed rather have a broken knife than a broken employee.

Carry pointing down.

Dont put into dishmachine or pot sink or bury under towels/food/etc

Dont hand knife to someone put it down and let them pick it up

Box cutters keep closed and put away when not using Also, cut away from your body; dont stab

12Ouch!

There are many other sharp objects and surfaces in our environment beside knives

Food wrap keep it on the counter at waist level when usingWatch sharp edges on steamtable (hotel) pans and some sheet pansBroken acrylic signs and plastics food containers, trays, bus pans, Lexans can create sharp edges and major hazards

13

Dont Go There

Broken Glass

Never use hands to pick up broken glassNever use a glass to dispense ice

Place into designated receptacleIf something is lost in trash dont reach in for it empty the trash can onto the floor in an out of the way area. Using protective gloves and tongs, pick up trash and replace in can as you search for the lost item. Clean and sanitize afterwards.

If glass breaks around food or ice, notify your manager immediately. All potentially affected items must be discarded and the area cleaned and sanitized before continuing.14

Your hands are meat.

Get it?This is a meat slicer.

Only use if you have been trained

Safety guards are there for a reason

Use cut resistant gloves

Pay attention no multi tasking

Never distract someone who is using

Dont attempt to catch product

Reset to 0 and unplug when cleaning and not in use

15Back Safety

Your back was designed to last a lifetime. Take care of it and it will take care of you.

Along your spine are bones (vertebrae) with rubber-like disks in between each one.

Keeping back straight distributes weight evenly so that no one disk is over-exerted

Bending with back places uneven strain upon one or two disks which will cause injury the weight of your body is enough to do this, regardless of what you are attempting to lift.

Wear properly-sized shoes and lace or fasten them properlyLift correctlyKeep head up and look straight aheadStand close to the item being lifted do not reach or strain toward itKeep back straightBend knees and lift with legsIf it is necessary to kneel for leverage, put only one knee to the floor with the other knee at 90 in front of youHold object close to your chestUse your feet to change direction do not twist or turn while lifting or carryingBend knees again when putting the object downGet help with heavy or cumbersome items16

Stack it Safely

Stand close and face the shelf when lifting/putting down

Heavy and bulky items on bottom shelves lighter items on top The person picking the item up may not be as tall or strong as you are

Dont over-reach or twist at the waist

Use a ladder or step stool for reaching top shelves or any item you cannot see17Sprains and Strains

Sprain a twist to a muscle or ligament out of its normal range of motion

Strain over exertion or over use of a muscle

Both can occur after one wrong movement or over time with repeated movements

Both can be painful but often require only home treatment

Pain is the bodys way of telling you something is not right. Take care of small pains before they become big pains.

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DUMB-o-vision

How a bad day starts. Use care in loading, stacking, and transporting. Dont over-extend. Shortcuts are often not shorter.

19ErgonomicsNote which way your body is meant to movePain or discomfort means something is not rightBreak up and share repetitive tasksMicro-breaks change tasks oftenBreak large loads into lighter loads

ErgonomicsHug loads close to your body Use good sitting and computer postureRaise work surface as neededDont twist or reach too farDont work over your head

Safety Works at Home Too!Maintain good health and weightExercise regularly as advised by doctorStretch properly to increase flexibilityPosture in chair or car / bus / trainUse brain first, then muscles

Slips, Trips, and Falls

EMBEDDED VIDEO:http://www.youtube.com/watch?v=8jjHXu4XrzU&feature=related (2 minutes)BACKUP VIDEO:

23Dont Take The Fall

Clean as you go!Clean it even if you didnt cause itWet floor signageBe aware of floor surface changesExtra care in rain or snowNon slip shoes; clean and properly fastenedIf shoes are issued, must be worn dailyUse mats when provided

24Dont Take The Fall

Use only approved laddersDont lean back in chairsShield cords in aisle ways (catering)Dont block walkways putting away stock; dont leave stray boxes or pallet25

Take Safety to New Heights

Choose the right ladder for the job

Follow instructions on ladder many say not to use top 1-2 steps

Work within your natural reach do not over extend

Dont work over your head be able to see what you are doing and where you are reaching

Position the ladder firmly ideally have a second person for more than 2 steps get completely off the ladder before moving it

Remove broken ladders from service, place sign on them, and notify your manager.

DONT use chairs, tables, boxes, or milk crates as ladders! If you dont have a suitable ladder, ask your manager.

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DUMB-o-vision

27Blood Borne Pathogens

All contact with bodily fluids should be handled according to this policy. Bodily fluids include blood, semen, urine, feces, vomit and mucus.

Person should clean up their own fluids if they are able.

Restrict access to the area and discard any food which may have been contaminated

Notify manager of any bodily fluid spills they have been specially trained to clean using proper equipment and supplies

Notify manager if you may have been exposed to bodily fluids.

28Personal Protective Equipment

#1 piece of PPE is your brain!

The PPE provided is only as effective as the user

Slip-resistant safety shoes required for all associates

Other PPE will be discussed with you if your job task requires it

29

DUMB-o-vision

30First Aid

First response is to get help. Second response is to stay with the victim and offer aid or comfort. If others are nearby, call out for someone SPECIFIC to call for help, and stay with the victim. If you are alone with the victim, call for help first then come back.

Medical emergency 4111

We will now review some basic first aid procedures. This is just to give you some background information we realize you wont memorize what to do in every specific situation. The most important thing to do is call for help and then calm or comfort the injured person.

31First Aid

Burns

Stop immediately and get first aid. Think about cooking a steak or burger you take it off the grill at medium rare and when you go to eat it 5 minutes later, it is medium. We call this carryover cooking. This is exactly what is happening to your skin the burn is going deeper and getting bigger.

Run affected area under cold water not ice

Burn gel

No butter or greasy ointments these will continue to cook the burn!

If blister forms, it is protecting the body from infection dont break it

For chemical burns, remove affected clothing and wash the area while running under cool water

32First Aid

Cuts

Stop the bleeding WEAR GLOVES and hold a clean towel or rag firmly against the cut. If bleeding is severe, seat the person and hold the cut limb above the heart to reduce blood flow.

Once bleeding has stopped (unless EMS has responded), wash the cut with water and apply antibiotic. Bandage the cut. If on hand, use a finger cot and/or glove.

Watch for signs of infection redness, swelling, not healing

Notify manager for proper cleanup of any spilled blood and/or disposal of contaminated items

33First Aid

P rotect from further injuryR est the area to allow healingI ce the first 2-3 days, then gentle heatC empress reduce swellingE levate above the heart

Sprains and Strains

Although painful, many are minor and can be effectively treated at home.PRICE

Protect from further exertion with use of sling, ACE bandage, or caneRest the area Ice for first 2-3 days, then gentle heatCompress To reduce swelling; anti inflammation meds (ointments, tablets, disposable compresses or patches) Ask pharmacist for free adviceElevate above the heart will reduce blood flow to the area and lessen the throbbing and pain; particuarly at night

34Choking Procedures

EMBEDDED VIDEO: http://www.youtube.com/watch?v=tEIiEAn7b-U (2.5 minutes with 30 second advertisement)

BACKUP VIDEO: http://www.youtube.com/watch?v=571aKwKN0_M&feature=related (1 minute) does not address heavy or pregnant victims.

May also be referred to as the Heimlich Maneuver Red Cross no longer uses this term due to copyright issues.

Partner and demonstrate the choking procedure but DO NOT PERFORM ACTUAL THRUSTS.

Large or pregnant individuals thrust on chest

If person can talk or cough, stand by but do not interfere

If alone, use back of chair

Consider taking a CPR course it could literally save a life. Info available on ASC website training section

35AEDAutomated External Defibrillator

You may have seen these in your buildings and wondered what they are.

AED Automatic External Defibrillator designed for layperson use; step by step printed, graphic, or verbal instructions. Know location of AED in your unit. Opening an AED box may trigger an emergency call, but dont assume it call anyway.

Even if you are not comfortable using the AED, just going to get it can be helpful if someone nearby is able to use it.

36Injury Reporting

Report ALL injuries to your manager promptly before the end of your shift.

Even if they seem minor we can make sure others arent exposed to the same hazards and be aware of the situation in case it gets worse later.

Manager will ensure you receive first aid and medical care as necessary

If no manager is available (i.e. Poolside, Bookmark, Catering event) and you cannot reach your manager on the phone, call Winchell or any other dining manager.

Also tell your manager if you observe anything which is or may become a potential hazardBroken or failing equipment or tools Safety devices on equipment missing or not being used Unsafe work behaviorJDLR Just doesnt look right

Its better to suspect and be wrong than to forget and be right37

Making the CallFire/Police 2111Medical Emergency 4111Campus Blue LightsCounty 911 will take longer to respond

Call these numbers from any campus phone

From a cell phone add the prefix 753 (same as for all campus numbers)

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DUMB-o-vision

Evacuation

Evacuation routes at least 2 from each unit

Gathering place / take schedule if possible to do so safely

Area of Refuge

Look for posted signs or ask your manager if you do not know where any of these are

40Energize

DAVID DOES THIS SLIDE THEN TURNS OVER TO MICHELLE FOR DRIVING, CHEMICAL, AND VIOLENCE

ENERGIZER (2 min)

Stand in circle toss a ball or Hacky Sack each person summarize 1 sentence from course thus far something new or pertinent for them41Motor vehicles are statistically the most deadly equipment used at workLess experienced driversHeavy pedestrian trafficSidewalk drivingDriving Safety

Statistically speaking, motor vehicles are the most deadly piece of equipment we use in the workplace. Even if you do not drive for ASC, driving to and from work on a college campus has increased risks because:

College has large number of younger, less experienced driversHills and narrow roads particularly tough in winterHeavy pedestrian trafficSome buildings require sidewalk driving for access

Note crosswalks must come to a complete stop for pedestrians in or about to enter crosswalk

Employees should never use their personal vehicle for work duties unless specifically instructed by manager to do so. This includes making workplace purchases on personal shopping trips and transporting people or goods between units on campus.

Employees who will drive as part of their ASC work duties will submit to a DMV license check and complete an ASC approved driver improvement class

42Be aware of your surroundingsAdjust for weather & road conditionsAvoid backing up or use spotterDont take risks100% alert no alcohol/medsDriving Safety

Statistically speaking, motor vehicles are the most deadly piece of equipment we use in the workplace. Even if you do not drive for ASC, driving to and from work on a college campus has increased risks because:College has large number of younger, less experienced driversHills and narrow roads particularly tough in winterHeavy pedestrian trafficSome buildings require sidewalk driving for access

Note crosswalks must come to a complete stop for pedestrians in or about to enter crosswalk

Employees should never use their personal vehicle for work duties unless specifically instructed by manager to do so. This includes making workplace purchases on personal shopping trips and transporting people or goods between units on campus.

Employees who will drive as part of their ASC work duties will submit to a DMV license check and complete an ASC approved driver improvement class

43Tires inflatedLights working & clearWindshield & windows cleanMirrors adjusted for your useBody damageBrakes/operational issuesDaily Check

Statistically speaking, motor vehicles are the most deadly piece of equipment we use in the workplace. Even if you do not drive for ASC, driving to and from work on a college campus has increased risks because:College has large number of younger, less experienced driversHills and narrow roads particularly tough in winterHeavy pedestrian trafficSome buildings require sidewalk driving for access

Note crosswalks must come to a complete stop for pedestrians in or about to enter crosswalk

Employees should never use their personal vehicle for work duties unless specifically instructed by manager to do so. This includes making workplace purchases on personal shopping trips and transporting people or goods between units on campus.

Employees who will drive as part of their ASC work duties will submit to a DMV license check and complete an ASC approved driver improvement class

44

DUMB-o-visionChemical Safety

We discussed this in food safety, however it bears repeating due to the immense dangers associated with misuse of chemicals.

We may snicker when we see a chemical label that says do not drink or keep out of eyes, but its there for a reason!

46MSDS

MSDS is required for every chemical in the workplace. Individual MSDS books in each unit and a master of all chemicals in the ASC officeName chemical and common/brand nameChemical ingredientsEnvironmental protection proceduresManufacturer & emergency contact infoFire dataReactivity dataStatement of hazardsPermissible exposure limits

PASS AROUND SAMPLE MSDS SHEET

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Hazard CommunicationEmbedded link http://www.youtube.com/watch?v=rSqwgMbqBy8Click on projector icon (must have internet connection)2:30

49Chemical HazardsCarcinogenicCorrosiveIrritantSensitizerHighly Toxic

Chemicals are designed to do a specific job, and to make our work easier by doing it. They can, however, have serious and even fatal effects if not used properly.

Specific hazards which will be outlined in the MSDS include

Carcinogenic cancer causingCorrosive Visible destruction of living tissueIrritant Inflammation of tissue; temporarySensitizer- Causes allergic reaction usually after repeated exposureHighly toxic Lethal even in small quantities and brief exposureTargets specific internal organs liver, lungs, eyes, kidney, skin, nervous system, reproductive system / fetus

50Entry Points

Mouth (ingestion/inhalation)EyesNose (inhalation)Skin(Absorption)Injury can be immediate or over time (duration x amount)Chemicals can enter the body in the same way as any other gas or liquid.

PPE is provided to shield entry points when appropriate

Injury can occur over time (repeated exposure) and without warning signs or symptoms this is why reading the label/MSDS is so importantThe chemical does not need to cause immediate discomfort in order to be harmful51Hazard Statement

7The hazard statement is divided into four categories and each is rated 0-4 with 0 being least harmful and 4 being most harmful

Lets look at each one52Health4 Deadly - even smallest exposure can be lethal

3 Extreme Danger serious injury will likely result

2 Dangerous Temporary or minor injury may result

1 Slight hazard irritation or minor reversible injury

0 No hazard

Health hazard can be immediate or delayed i.e. cancer causing, skin or lung injury

53Fire4 Highly Flammable- gas or liquid -