SAFETY TRAINING. General Safety Rules. Avoiding Blood Borne Pathogens

Transcription

1 SAFETY TRAINING Safety is everyone s responsibility, from the supervisor to the newest crewmember. This packet has been developed to help prevent workplace injuries. It is your responsibility to read and follow the safety procedures and rules presented in this packet. If you have any questions or concerns about workplace safety, do not hesitate to discuss them with your Manager, District Manager, or the HR Department. General Safety Rules 1. Immediately report injuries to your supervisor, no matter how minor, on the day you are injured or when you first become aware that you injured yourself at work. 2. Never walk away from a safety hazard that you could have corrected yourself (foreign objects on the floor like food, ice cubes, spills, piece of cellophane, and trash; items blocking a walkway; ladder leaning against a door; cleaver too close to the edge of a counter; etc.). 3. Immediately report unsafe conditions that you are unable to handle yourself, to the person in charge. 4. Do not perform a work task or operate equipment until you have been trained by your manager. 5. Do not use cell phones and personal electronic devices while working, including texting and listening to music with earbuds. 6. Keep your work area clean and organized; clean as you go; avoid leaving empty boxes in walkways. 7. Running and horseplay are strictly prohibited. 8. Stores have two ladders: Step and 6-Foot. Use ladders when you need to reach or clean upper areas. Never stand on chairs, shelves, or equipment. Climb up and down facing the ladder. Remove or cover hot liquids in the area before you start. Avoid twisting and overreaching when using a ladder. 9. Pay attention to what you re doing at all times and anticipate the actions of others. Communicate behind you, hot pan coming through, heavy load coming through, etc. 10. Unplug all electrical equipment before cleaning. Keep plugs/sockets dry. Report any damaged cords. 11. Thorough hand washing is required when arriving to work, returning from a break, after using the restroom, after touching face or hair, after handling raw food products, when changing tasks, after conducting non-food handling tasks prior to returning to food handling tasks, etc. 12. Use chemicals only as specified in Safety Data Sheet (SDS) as part of the company s Hazard Communication Program. Mixing of chemicals and storage in unauthorized containers or areas is prohibited. Always return towels to sanitizer buckets after use. 13. Know the location of the manual activation device for the dry chemical extinguishing system located in the hoods/ductwork above cooking areas. 14. Know the location of fire extinguishers and how to use them. Make sure access to them is never blocked. Using a fire extinguisher use can be summarized using the acronym PASS: Pull the pin Aim at the base of the fire Squeeze the handle/trigger Sweep side to side 15. CO2 tanks are to be chained to a wall. If you notice they aren t notify your manager. Avoiding Blood Borne Pathogens 1. If you discover blood, syringes, or bodily fluids with visible blood (examples: vomit, feces), isolate the area from customers and other employees and report to your manager for clean-up. 2. Never touch another person s blood; always wear gloves when assisting an injured person. 3. Be careful when removing garbage bags from public areas like restrooms. Handle bags from the top; avoid compacting trash with your hands. Page 1 of 6

2 Preventing Burns 1. Always assume a cooking surface or appliance is hot and take appropriate precautions until you can verify otherwise. 2. Wipe down/clean cooking equipment when it is cool, either prior to turning on the equipment or after the equipment has been turned off and allowed to cool. 3. If it is necessary to wipe/clean any equipment while it is hot, utilize eye protection and the heavy black insulated gloves. 4. Use oven/bbq mitts when handling hot items. Never use damp or wet towels. Attempting to move heated soup without using bbq mits is a frequent cause of burns. 5. Open lids on pots/pans away from you to allow steam to escape. 6. Do not overfill pots, pans, or steam table. Burn Prevention PPE 7. When transferring product from cooking appliances to holding containers, ensure that the container is on a stable surface and do not overfill the container. 8. Do not leave utensils or other equipment on cooking appliance surfaces where they may fall and splash oil or hot liquids. 9. Only managers (or persons that they have trained) are permitted to light pilot lights on equipment. Precautions when lighting pilot lights include checking for gas leaks (never with a match or lighter) and excessive gas odor, and standing to the side to avoid flashbacks. Shut off the gas to the appliance and allow the area to ventilate if unsure about excessive gas in the area of the appliance s pilot light. 10. Biggest Causes of Burns in Our Stores: Rice Cookers: Be very careful when cleaning around and working with rice cookers, including transfer of cooked rice. Burns can be caused by STEAM and HOT SURFACES. Flat Top Grill: When finished cooking chicken, put on an elbow length insulated glove on the hand/arm that s exposed to the grill; use griddle scrapper to carefully remove all grease and food debris into front gutter. After all hot grease has been removed, use short deliberate strokes to scrape grill, keeping scrapper edge flat against the grill top. At closing time, follow these procedures: 1) wear insulated, elbow length rubber gloves, protective apron, and safety glasses; 2) carefully remove splash guard and take to three compartment sink; 3) remove grease with griddle scraper into the front gutter; 4) carefully clean following Systems Manual Instructions. Fryer Cooking Precautions: All fried foods must be cooked in the fryer baskets. Keep hands and fingers away from oil surface. Keep all liquid containers away from fryer area. Don't attempt to cook too much frozen food at one time as this could cause a boil over or the oil to splash; lower baskets into fryer with care. Never abruptly drop anything into hot fryer oil. Fryer Cleaning: Never drain/clean the fryer when the oil is hot; we do this first thing in the morning in most stores. In 24-hour stores, the fryer is turned off and allowed the cool; check with your manager about the best time to clean the fryer. Be sure the burner is off before draining the oil. When boiling out the fryer, never leave it unattended. Be sure the tank is completely dry before filling with oil and don t over fill the tank. Never turn on an empty fryer. Always cover the fryer before beginning to clean in the area, including the hoods and walls. Beef Cooker: Filtering hot beef juice is tricky. Be sure the filter has no rips or tears. Remove the filter by rocking side to side and SLOWLY lifting. Once removed, pouring the juice back into the tank requires two employees. If you re alone, use a veggie insert to return stock to tank, one at a time; do not attempt to lift the pot until it is no more than ¼ full. Page 2 of 6

3 Preventing Strain/Sprain Injuries 1. Don t try to lift too much by yourself. Doing so is one of the biggest causes of injuries in our stores. Generally 25 pounds is the limit that one person should lift by him/herself. Either ask for help or use a bus cart to move items heavier than 25 pounds around the store. All stores are required to have at least one EMPTY bus cart always available to move heavy items. Examples of items that weigh more than 25 lbs. include soda syrup boxes and trays of beef. 2. Never lift more than one container of washed rice (rice and water) at a time and always use the bin handles. 3. When lifting a bag of rice, hold the bag with your arms and avoid lifting by grasping the bag at the top using a pinch grip. A pinch grip requires more force and can strain hand muscles. 4. When lifting meat/chicken trays, support the bottom with one of your hands and hold the side with the other. Avoid carrying by pinching the rim. 5. Use the following lifting procedures to help avoid injury: Size up the load and check overall conditions. Test the weight to avoid shocking your muscles. Do not attempt to lift if the load is too heavy or awkward to handle safely by yourself. If the lift involves moving the item, make sure that you have a clear path and a place to safely place the load at your destination. Make sure your balance is good and your feet are approximately shoulder width apart. Bend at the knees while maintaining the natural curve in your back; avoid bending at the waist. Grip the object with the palms of your hands and fingers. Avoid pinch grips as they require more force. Lift the object using leg muscles while maintaining the natural curve in your back. Hug the load and keep your arms and elbows close to the body. The further away from your body you hold an object, the more strain that s put on your back. Watch where you are going and maintain good visibility to help identify potential trip and slip hazards. Avoid lifting items that will obstruct your vision like a big box of bowls or cups. Never twist your body while lifting and carrying. To change direction, pivot your foot position and turn your entire body. When lowering an object, bend your knees and avoid stooping. 6. Storage Procedures: Heaviest items are to be stored on shelves between the shoulders and just above the knee (Power Zone). Lightest items are to be stored on lower shelves. This helps minimize bending or reaching when lifting. 7. Always use a step ladder when reaching for an item on a shelf above your shoulders; never stand on a box or lower shelf. 8. Never attempt to move or lift a CO2 (gas) cylinder by yourself. Bus Carts Lift in the Power Zone 9. Wear a jacket when working in the walk-in for extended periods (putting away deliveries; rotating product). Cold muscles are more easily strained. Page 3 of 6

4 Cut/Laceration Injury Prevention 1. Use the following techniques when cutting cooked chicken with a cleaver: Squarely face the cutting board. Place chicken skin side up on the cutting board. Ensure that the cleaver is sharp. A dull blade requires more effort and force. Hold cleaver handle securely with a straight wrist. Keep elbows close to your sides. Use tongs to hold chicken and place on bowl. Be careful not to rotate or turn your body while cutting chicken. 2. Cut resistant gloves are required to be worn when using a knife other than the meat cleaver. 3. Avoid distractions when using a cleaver or knife. If you are distracted, stop what you re are doing until you can focus. 4. Store knives and cleavers in their designated location. 5. Never leave a knife soaking in soapy water as another employee could reach into the sink and cut themselves. 6. Never try to catch a falling item, especially a knife. 7. Only use box cutters that have blade guards and always cut away from your body. Be careful when opening a damaged box. 8. Never open a bag with a knife. Use the bag cutters provided. Chicken Chopping Slip/Trip/Fall Injury Prevention 1. Safety shoes with non-slip soles that are in good condition (no smooth spots) are required to be worn at work. 2. Mopping Procedures: Red mop heads are to be used only in kitchen Bag Cutter areas; blue mop heads are to be used only in dining room areas. Never mop an area larger than 10 x 10 ; wait for the area to dry before mopping another area. Have wet floor signs in position at the edges of the area BEFORE beginning to mop. In the dining area, be sure to always maintain a clear, dry path to the cashier. 3. Stack items neatly and keep walkways and production areas clear. 4. Immediately clean up spills and post wet floor signs when floors are wet or slippery. When it s raining, always have a wet floor sign at each entrance of your store. 5. Report any flooring issues (damaged tiles, uneven surfaces, damaged floor mats, ice build-up in walkin freezers, missing drain covers, etc.). 6. Ensure that electrical cords are never in walkways and that equipment wheels are turned inward. 7. Look where you are going and anticipate the moves of others. Move your eyes before your body. 8. Any cook or cashier who sees a guest fall should go help and offer assistance. Cashiers are strictly responsible for cleaning up spills in the dining room. If you are too busy to clean up the spill because you are helping another guest, immediately notify the person-in-charge. Preventing Getting Hit By an Object 1. Avoid standing in the path of walk-in refrigerators and freezer doors. 2. When exiting a walk-in refrigerator/freezer that is not provided with a window, knock 3 times on the door or open very slowing saying, coming through as you begin to open the the door. 3. Communicate with other employees when you are passing behind or near them. An example is calling out to another employee behind you when passing. 4. Store items properly, especially on upper shelves. Never store items on garbage cans. 5. Never throw items onto upper shelves; use a step ladder. Page 4 of 6

5 SAFETY TRAINING CERTIFICATION AND ACKNOWLEDGEMENT Safety Certification Checklist CASHIER (to be completed by day three of training) Work Task Employee Signature Supervisor Signature Complete Safety Quiz with Score of at least 90% Mopping the dining room floor Using a ladder to get something off a top shelf Lifting procedures Using a bag opener Using a box cutter Cleaning up a spill in the beverage area Washing Hands Safety Certification Checklist COOK (to be completed by day three of training) Work Task Employee Signature Supervisor Signature Complete Safety Quiz with Score of at least 90% Mopping the kitchen floor Using a ladder to get something off a top shelf Lifting procedures - Box Lifting procedures Bag of rice Lifting procedures Rice/water container Using a box cutter Using a bag opener Sharping a cleaver Cutting cooked chicken Cleaning flat top grill after a batch of chicken Cleaning flat top grill at closing (closing cook only) Using & maintaining fryer during shift Cleaning fryer filtering oil, boiling out (opening cook only) Using & cleaning beef cooker, including filtering the stock Washing Hands I acknowledge that I have completed safety training at Yoshinoya. I have been provided a copy of these safety rules and enough time to review them. My questions have been asked and answered. I understand that it is my responsibility to abide by these safety rules and procedures while performing my job duties. Employee Name: Employee Signature: Job Title: Store Number: Date: Page 5 of 6

6 SAFETY QUIZ Name: Store #: Date: Cooks To the right of each statement, circle T for true and F for false. 1. If you are injured at work on Sunday and the GM isn t working, the injury must be reported on the next time you work with the GM. 2. If you see a guest slip and fall, do not attempt to help because this is the responsibility of the cashier and person in charge. 3. When putting away a case of cabbage, toss the bags onto the top shelf, being careful not to allow bags to fall. 4. Changing a box of soda syrup requires two employees, even during the rush. 5. Two containers of soaking rice can be moved at one time, providing that the employee is comfortable in doing so. 6. When cutting chicken, the skin side should be facing up. 7. When scraping the flat top grill, elbow length insulated glove(s) are required only at the end of the day, when the closing cook is cleaning. 8. After filtering beef juice by yourself and returning it to the beef cooker, at least half the juice must be transferred back to the beef cooker tank by using a veggie insert before attempting to lift and dump the remainder. 9. Generally, when lifting any item that weighs more than 25 pounds, an employee should ask for help from a co-worker. 10. Heaviest items should be stored on the bottom shelf. Cashiers To the right of each statement, circle T for true and F for false. 11. If you are injured at work on Sunday and the GM isn t working, the injury must be reported on the next time you work with the GM. 12. Before mopping the dining room, place a wet floor sign at each entrance to the store to help prevent guest slip and falls. 13. Red mop heads are only used in the kitchen; blue mop heads should be used in other areas. 14. Changing a box of soda syrup requires two employees, even during the rush. 15. When you see a guest slip and fall, you should immediately go to assist him or her. 16. If you see a syringe in the rest room garbage can, you should tell the person-in-charge and not attempt to remove the syringe or trash bag by yourself. 17. When using a box cutter always cut in a direction that is away from your body/hand. 18. If you see a guest spill a drink in the dining room and you re too busy to go help, immediately notify the person-in-change. 19. Employees should ask for help from a co-worker only when lifting items that weigh more than 25 pounds. 20. When reaching to get bowls on the top of a storage shelf, standing on the bottom shelf is preferred to standing on an upside-down pan. Minimum passing score is 9 of 10 correct in each section. Employees who work in both jobs are required to complete both the cook and cashier quizzes and get at least 9 of 10 correct in each section. Employees who fail to pass, should do additional studying and retake the quiz on their next shift. Employees may not work unsupervised shifts until they pass this quiz. T T T F F F Page 6 of 6