2. 8/27 Amuse Bouche Write on your SlatesList common causes of
typical accidents and injuries in the food service industry.
http://animoto.com/play/wzbzYmMr3BvaTiKN6owu1g
3. Announcements: Procedures, Equipment, Safety, Sanitation
Exam: Mark Your Calendar! 2nd Tardy Reminders Building Entrances
H2O Reminder
4. Objectives Students will be able to: Determine the purpose
of healthcodes and violations. Identify common causes of typical
accidents and injuries in the food service industry. Explain
appropriate procedures to prevent injuries in the workplace.
5. Health InspectionFirst Inspection of the Year: Friday during
lunchservice E=Excellent Rating Warnings/Positive Feedback
Congratulations to Christian Norris, Lizette Lopez, and Monica
these 3 students were under intense scrutiny and passed with raving
reviews!!!
6. Think/Write/Share How often do health inspections occur? How
do food service establishments know when a health inspector will be
visiting? How should employees behave when a health inspector is
visiting the facility?
7. New Guideline for Hair Restraints Health Code calls for
proper hair restraints Correct: Hat Hair net Bandana Hair back and
bond Incorrect: Long pony tail Hair in face
8. Warning from InspectorFood Storage Where do eggs go? Along
with Chicken!
9. Notes on Defrosting 4 Ways to Defrost: In the refrigerator
Microwave Cool running water Part of the cooking process Ideal
way?
10. Reminder-Can Opener Clean after each use Disassemble and
cleanon a regular basis
11. Positive Feedback from our Friendly Local Health Inspector
Hand washing Frequent Before and after glove use Between tasks
12. Positive-Fridge Temperature Items in fridge properly cooled
between 32 degrees F and 41 degrees F
13. Ergonomics Ergonomics is the science concerned with the
efficient and safe interaction between people and things in their
environment.This involves safe use of equipment and work space
14. Food Service Hazards Workplace accidents cost the
foodservice industry over $48 billion per year Fatigue, poor
kitchen design, and minimal training all contribute to these
accidents Despite the frequency of workplace accidents, they can be
controlled
15. Think-Pair-ShareHow can ergonomicsreduce the cost
ofaccidents in thefoodservice industry?
16. Kitchen Equipment What type of equipment would a food
service worker use and need to clean?Stoves, Mixers, Steamers,
Slicers, Grinders, Dish Machines, Grills, Fryers, Steam Baths,
Knives
17. Kitchen Equipment What hazards could occur while employees
are using or cleaning kitchen equipment? Slips & Trips Cuts
Back Strain Burns and Scalds Chemical Hazards
18. The Art Institute Presents.Using a 3 Compartment Sink
19. Hobart Commercial Dishwasher Training & Operation
Video
20. What Items NEVER go in aCommercial Dishwasher? Why?
(Think-Pair-Share)
21. LOCKOUT/TAGOUT To protect workers from faulty equipment,
OSHA implemented a lockout/tagout procedure. Lockout/tagout
requires all necessary switches on electrical equipment to be
locked out and tagged when they are malfunctioning. This prevents
equipment from being used while it is being repaired.
22. LOCKOUT/TAGOUT Examples
23. One Minute Summary: summarizewhen lockout/tagout is used,
why, and how it protects workers.
24. What precautions do managers need to take to prevent slips
and trips from occurring? Clean spills immediately Keep walkways
clear of boxes or other items an employee may trip over Require
employees to wear slip proof, close-toed, supportive shoes Use
non-slip floor matshttp://www.youtube.com/watch?v=I6a4p6L-wuI
25. *IMPORTANT: KITCHEN LANGUAGE To prevent injuries &
mishaps, Use Restaurant Lingo to Indicate your proximity to other
workers: Coming Through Behind Door Hot Food, Coming Through
26. Think-Pair-Share: When would these phrases be used? Why?
What additional signals should restaurant workers use to prevent
injuries?
27. What precautions need to be taken to prevent cuts? Provide
mesh gloves for employees to wear when cutting or using sharp
knives or working near blades. Train employees in proper use of
knives.
28. What precautions do employers need to take to prevent
strains from occurring? Organize work areas- Keep frequently used
items closest to them and store seldom used items further away.
Train employees as to proper lifting techniques Provide back braces
to employees for lifting heavy objects Rotate tasks
29. What precautions need to be taken to prevent burns and
scalds? Train employees with guidelines to be followed when working
with hot food and equipment Never leave food unmonitored. Provide
and require use of protective clothing Instruct employees to cool
cooking equipment and vents before cleaning
30. EmergencyProcedures 31
31. PLAY! ORPassEmergencies in the Commercial Kitchen Define
Emergencies-
32. Preparing for Emergencies Checklist Given that an emergency
is a potentially life-threatening situation, the first step is to
call for medical assistance. Respond quickly, but remain calm
Locate first aid kit or emergency kit Assess the situation then
follow the guidelines on the following slides while waiting for
help to arrive8/25/2012 33
33. First Aid for Burns Cool the burned skin to stop the
burning Bandage the burn Minimize the risk of shock
34. FIRST AID FORWOUNDS Put on disposable gloves Clean cut with
soap and rinse underwater Place bandage over the cut If bleeding
doesnt stop, elevate thelimb above the heart to reduce the amountof
blood going to the cut area Apply pressure using sterile gauze
orclean cloth Wash hands thoroughly after treatingthe wound
35. First Aid for Choking If the person is conscious and
choking but cannot verbally respond, use the Heimlich Maneuver to
unlodge the object blocking the persons airway. CPR is to be used
on unresponsive victims. The sooner these procedures are performed,
the greater the victims chance of survival
36. DRILL!!! Turn to your neighbor and drill Each other on
facts, procedures, and vocabulary identificationCovered so far in
the presentation. 37
37. Closure: create a checklist Be prepared to share!
38. Commercial Equipment Crossword Bonus complete asmany
answers as possible by Friday! Turn in with your test
