Environmental Safety Storyboard. Intro Graphics: Corkboard (Open)

Transcription

1 Environmental Safety Storyboard Intro Graphics: Corkboard (Open) 1

2 Intro Voice Over: ( Melanie) At CH, we are dedicated to ensuring a safe working environment for all of our employees and guest. Taking steps to ensure a safe working environment is the responsibility of all employees. In this video(fscg slide in), we will examine ES, which, stated simply, is the daily pracjce of prevenjng and correcjng any hazards that could cause guest or employee accidents or injury. DefiniJon to match *Same Graphic TransiJon to list of categories Note: This Computer Graphic Format Will Be Used Throughout the Video. 2

3 Categories Key Topics we will discuss include: Avoiding Slips, Trips & Falls Proper Li[ing Handling Sharp Objects Keeping Exits & Stairways Clear ExiJng the Building Safely And safety resources we should be aware of, such as your locajons FAK. Graphic: Words on the screen: List of topics will appear in place of List of Topics We Will Discuss 3

4 Avoiding Slips, Trips and Falls In this secjon we will discuss common causes of slips, trips and falls, how to prevent them, and what to do in the event of a accident. Specifically we will examine: Slip and use of Wet Floor signs. Proper placement of AnJ- Slip Mats & Rugs Proper method of reaching high places. General safe pracjces when walking through a restaurant. And what to do in the event of a Fall Graphic: Words on screen: Slips, Trips and Falls Slip Hazards and Wet Floor signs AnJ- Slip Mats & Rugs Proper Ladder Use Courtesy when walking What to do in case of a Slip, Trip or Fall 4

5 Slip Hazards and the use of Wet Floor signs Slip hazards occur any Jme liquid, ice or grease is spilled on the floor. If you create a slip hazard, you should clean up immediately and post wet floor signs to warn others of floor condijons. If you spot a slip hazard in the restaurant, you should remain in the area unjl assistance is available to help with the clean up. It is very important to keep floors free of liquid, grease, and other debris at all Jmes. SJll Photos: Server or House worker dumping ice into bucket refilling ice bin Team Member transporjng ice from bin to front line Kitchen Team Member filling fryer with oil Words on screen: Be careful not to create a slip hazard when: Filling the ice bin Filling the fryer with oil TransporJng liquid throughout the restaurant 5

6 Blocked Pathways Blocked Pathways can also cause a hazard. Avoid leaving objects such as boxes or crates in high traffic areas. SJll of blocked pathways. 6

7 Proper placement Of AnJ- Slip Mats & Rugs AnJ- slip mats and rugs are in place to prevent you from slipping as you move throughout the restaurant. Take a moment to flagen any mats or rugs that you think may cause someone to trip. SJll Photos: Kitchen Team Member looking at a server (hands full) as they approach an uneven rug or mat. Words on screen: 7

8 Proper Method of Reaching High Places A large number of injuries occur each year from the improper climbing or use of ladders. To begin, you should never stand on anything other than a sturdy step stool or ladder to retrieve hard to reach items. When using a ladder, ensure that you have another team member standing by for assistance and be sure to adhere to all safety precaujons stated on the ladder. SJll Photo: TasJng Room Agendant Stocking Wine Words On Screen: Always use sturdy equipment to climb. Always have someone nearby for assistance. 8

9 General Safe PracJces When Walking through a restaurant. Some addijonal acjons to prevent slips, trips and falls include: Verbally say Behind You when your hands are full or when walking behind someone whose hands are full SJll Photos: Picture of a server with their hands full with someone close behind them Team Member taking a step Never carry too much at once, especially when using the stairway. This can be a hazard to you and to every one around you. And take a moment to re- Je your shoes if they come undone during your shi[ 9

10 What to do in case in the event of a Fall In the event that you fall at work you should take the following acjon: First, request assistance from a team member Then, inform the manger on duty. You should nojfy your manager immediately if you witness another team member or guest fall, regardless of its severity. It is the manager s responsibility to assess the situajon and determine the next step. Graphic: Words on screen: NoJfy your manager immediately 10

11 New SecJon Formal TransiJon by Gidion 11

12 Proper Li[ing Improper li[ing technique can lead to back, leg and arm pain and injury. Poor technique can cause both acute injury, and serious chronic effects. Learning the Proper Li[ing Technique will help you avoid these problems. In this secjon you will watch a brief video demonstrajon of proper li[ing. Please note, that there are many steps to li[ing properly, so you should refer to your New Team Member Training & Resource Guide for more detailed informajon. Graphic or SJll Photo: 12

13 Proper Li[ing Play Video: 1. Never agempt to li[ anything too heavy; ask a coworker for help 2. Establish solid foojng 3. Check the condijon of the floor to make sure it is dry an clean 4. Stand close to the load, fee spread shoulder width apart 5. Place one food slightly in front of the other to establish a focal point for the weight of the load 6. To maintain alignment and balance, stand with your head in line over your legs and feet, facing the load 7. Bend at the knees to reach the load 8. Grip the load with your whole hand, not just fingers, and pull the load close while it is sjll on the ground 9. Tighten your stomach muscles to help concentrajon and further align the back 10. Arch the lower back in by pulling your shoulders back and sjcking your chest out 11. Li[ slowly, keeping the load close to the body with the legs taking the weight of the load 12. To set the load down, bend at the knee and go down slowly, reversing the steps from the li[ 13. Set down the corner of the load and slide your hands out from under it before segling the load Video Demo: An employee demonstrajng the proper Copper s Hawk Li[ing Technique as outlined in the New Team Member Training & Resource Guide. Note: From New Team Member Training & Resource Guide 13

14 New SecJon Formal TransiJon by Gidion 14

15 Handling Sharp Objects Working in a restaurant means constant exposure to sharp objects, so it is important that you handle them responsibly and safely. In this secjon, we will review: Knife safety Using box cugers safely Handling Broken Glass And what to do in the event of an injury. Words & Graphics: Knife (Graphic) Box Cuger (Graphic) Broken Glass (Graphic) 15

16 Knife Safety Here are some Jps for using a knife safely: Always use a cut glove when prepping food Keep knives sharp, as dull knives are unsafe Keep fingers tucked on the hand that s holding the food when cupng Stop cupng and place knife in a flat, safe place if interrupted. Place a non- slip pad or damp cloth under cupng boards. Pass a knife to colleagues by laying it on a counter, or pass it with blade pointed down. Properly store knives a[er use Never try to catch a falling knife, instead warn others And if walking with a knife in hand, verbally say "coming through with a knife" SJll Photos: BOH Using Knives SJll Picture of BOH Sharpening Knives Bartender Prepping Fruit BOH Using a cut glove Words Wear cut glove Sharpen knives regularly Tuck Fingers when cupng Stop cupng when interrupted Use non- slip pads Pass knives safely Store knives properly Never catch falling knife Say Coming through with a knife 16

17 Box Cugers When using a box cuger, do not place your fingers near the intended path of the blade, because the blade could slip at any Jme. SJll Photos: TasJng room agendant opening product boxes with box cuger BOH using box cuger when opening inventory. Also, take your Jme and avoid distracjon because the blade is sharp and could cause serious injuries. 17

18 Broken Glass Gidion to ask Patrick SJlls: Picture of broken wine glasses. Picture of bucket with broken glass. Words on screen: 18

19 What to do in the event of an Injury If you are injured with a sharp object while at work, you should nojfy your manager immediately so proper first aid and /or emergency assistance can be secured. Also, please inform a manager if you find that any sharp object in need of repair. SJll: Take a picture of server talking with manager. 19

20 TransiJon Slide 20

21 Other Important Aspects of Environmental Safety Some other important aspect of Environmental Safety are: Avoiding blocked exits and stairways ExiJng the building safely Knowing where First Aid Kits are located and what is in them And knowing the locajon of all Fire ex,nguishers. Graphic: Picture of boxes and chairs blocking a side door. (1) Picture of back door (2) Picture of a closed FAK (3) Picture of Fire exjnguisher zoned in kitchen (4) Above graphics are from slides to come in this sec,on 21

22 Keeping Exits & Stairways Clear All exits and stairways must be clear of any obstrucjons at all Jmes. Keeping clear pathways will help eliminate tripping over objects and will ensure all employees and guests can exit the building safely in the event of an emergency. If you nojce a blocked exit or unsafe condijons near a stairway, zone the item if possible or inform a manager so that they can resolve the issue. SJlls: Picture of boxes and chairs blocking a side door. (1) Picture of Emergency Exit sign. Words: Avoiding Blocked Exits/Stairways Do not block exits with boxes or chairs Do not stack items on or near the entrance to stairways 22

23 ExiJng The Building Safely We recommend that you do not walk to your car alone at the end of a night shi[. When exijng the building, always: Be aware of your surroundings. Find a co- worker to walk with when leaving the restaurant late at night And check your car before gepng in. Side by Side Graphic: Car keys Picture of back door (2) Words: ExiJng the Building Safely: Be aware of your surroundings Don t leave the restaurant alone Enter your car safely 23

24 Safety Resources Each restaurant is equipped with a first aid kit, which typically is found in the managers office. Have your manager or trainer show you where your locajons FAK is located and what it contains. Graphic: Picture of our FAK Open Picture of a closed FAK (3) Words on Screen: First Aid Kit 24

25 Fire ExJnguisher Gid to ask Kristen Graphic: Picture of BOH Holding Fire exjnguisher. Picture of Fire exjnguisher zoned in kitchen (4) 25

26 Conclusion We have discussed several pracjces for prevenjng and correcjng workplace hazards that could cause guest or employee accidents or injury. It is important that you take responsibility for your role in establishing and maintaining a safe working environment. Please take a moment to review these topics in your New Team Member Training & Resource Guide. You can also contact your manager or Lead Restaurant Trainer with any quesjons you may have. 26