Keeping your Workplace Safe for Foodservice Employees
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1 Keeping your Workplace Safe for Foodservice Employees Cindy Rice, RS Eastern Food Safety
2 Objectives Identify common injuries Understand chemical risks, safety measures Identify clean up methods - bodily fluids, vomit, diarrhea accidents Understand role of Training to prevent injuries
3 Common injuries- OSHA Slips, Trips, Falls Cuts and Lacerations Burns and Scalds Eye Injuries Lifting and bending Bodily fluid accidents Chemical accidents
4 Benefits of Risk Prevention Employee safety, lower insurance costs Student safety, Limit potential for outbreaks PROTECT YOUR SCHOOL
5 Slips, Trips, Falls
6 Slips, Trips, Falls Leading cause of accidents in foodservice (30%) 70% on flat, level surfaces Sprains, strains, broken bones 40% of insurance claims paid out due to slips and falls Average cost per incident $22,800
7 Good Practices Staff training- maintenance Immediate spills clean-up Floor mats clean and dry Caution signs Floor cleaning
8 Cutting accidents
9 Cutting accidents Cuts, lacerations, amputations Risks: HIV AIDS. Hepatitis B. Hepatitis C Knives, slicers, broken glassware
10 Good Practices Use the right knife Protect your fingers
11 Non-slip cutting boards Keep knives sharpeneduse only for its intended purpose Proper disposal of broken glassware
12 Store knives in racks or knife sheaths Clean knives immediately after use, by hand Avoid putting in dishwasher Carry knives with the point down and the cutting edge away from your body
13 Cut-resistant or steel mesh gloves Carry knives with the point down and the cutting edge away from your body Training
14 DO NOT Touch knife blades Try and catch a falling knife Hand a knife over Put it down first Leave a knife soaking in a sink of water Cut in a motion that points towards your body
15 Slicers and cutting equipment
16 Slicers and cutting equipment Slicers, choppers, food processors Care in cleaning and handling blades
17 Safe use of slicers Blade guard in secured position (contact supervisor if guard is missing) Maintain sharp slicer blades Use meat grip
18 Cleaning Slicers Lockout/ Tagout procedures: Unplug machine and set blade adjustment to zero Use Steel mesh or Cut resistant gloves Wash both sides of blade carefully, Sanitize Keep switch in off position when plugging back into outlet FEAST Video
19 DO NOT Remove parts of equipment that expose cutting or moving parts Use unguarded equipment Unjam equipment without lockout procedures Allow untrained individuals
20 First Aid Immediate treatment for minor injuries Potentially life-saving support for serious injuries before regular medical aid
21 Accessible First Aid
22 Burns and Scalds
23 Burns and Scalds 1/3 of occupational burns occur in food establishments 12,000 reported cases / year Steam, boiling water Hot oils, grease splatters, fryers Ovens, cooking equipment, heat lamps
24 Prevention from Burns and Scalds Train staff: caution when transporting hot liquids Caution: hot oils, adding foods to fryers (ice crystals or moisture) Don t handle hot pans with damp cloths or mitts
25 PPE Personal Protective Equipment PPE Oven mitts, thermal resistant and steam gloves Grill cleaning tools, handles, high temperature resistant
26 Eye Injuries Splashing grease Cleaning chemicals splashes Foreign objects
27 Preventive measures Personal Protective Equipment Safety goggles, glasses Staff training Eye wash station for immediate flushing Seek medical care for serious eye injuries
28 Bodily Fluid Accidents
29 Bodily Fluid Accidents Vomit, Diarrhea Customers or Employees Risks: Norovirus transmission
30 Norovirus More than half of outbreaks linked with food establishments 70% outbreaks due to ill food workers (CDC) Bare hand contact with ready to eat foods Many are asymptomatic
31 Norovirus facts Survives on frozen and cold foods Alive on counters, carpets, floors for 2 weeks Resists many sanitizers, hand sanitizers
32 Norovirus facts Severe vomiting and diarrhea Infected person sheds billions of Norovirus particles in stools, vomit Airborne particles from vomit or toilet flushing 18 Norovirus particles can infect a person
33 Worker behaviors 1 in 5 workers worked with vomiting & diarrhea 39% don t wash hands after restroom 54% of outbreaks caused by bare hand contact of RTE by infected workers Only 1 in 4 workers wash their hands when they should
34 2013 Food Code Good practice: Food Employee Reporting Agreement Exclude food workers with vomit / diarrhea Retail food establishments must have written clean-up procedures for vomiting, diarrheal accidents
35 Cleanup Procedures Materials Disposable gloves, hat, gown, goggles (PPE) Absorbent materials (e.g., kitty litter, sand, absorbent powder, pads etc.) Disinfecting towelettes Biohazard bag (tear/leak resistant) Scoop, dedicated mop, bucket
36 Procedures for Clean up Restrict area, floor signs Put on Personal Protective Equipment
37 Clean and Disinfect Area Absorb liquids Sweep area, mop with dedicated tools
38 Clean and Disinfect Area Sanitize with 5000 ppm Chlorine or EPA approved Norovirus disinfectant
39 Dispose of wastes Hazardous wastes, cloths, pads, gloves Leakproof bag, container or double bagged Labeled appropriately Wash hands, clothes
40 Frequent Handwashing Better handwashing for pathogen removal No bare hand contact with Ready-to-eat foods Exclude sick food workers (symptom free for 24 hours) Touchless faucets and door handles in restrooms
41 Chemical Safety
42 Chemical Safety Label chemical containers Store away from food areas Follow manufacturer s instructions Wear PPE where indicated
43 Dangers DON T use chemicals in unlabeled containers DON T mix incompatible chemicals (eg, bleach and ammonia) NEVER use empty water bottles or food containers for chemicals
44 OSHA requirement SDS Safety Data Sheet Tell employees about chemical hazards Train employees about safe use of chemicals First aid, proper storage, usage, disposal
45 Active Managerial Control Manager takes Control of operation Supervises employees, procedures Monitors safety of facility and customers
46 Employee Training Proper equipment usage Location-first aid supplies Emergency plan Appropriate response, medical care
47 QUESTIONS? Cindy Rice, RS, MSPH, CPFS
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