Safety Sanitation Chapter 13 Highlights Introduction p Many

Safety & Sanitation Chapter 13 Highlights

Introduction p Many accidents are caused by: n n Carelessness (including “horseplay”) Neglect Thoughtlessness Ignorance

Rules of Safety 1. p 2. p 3. p 4. p 5. p Safety is everyone's business. Pick it up! Report ALL injuries Walk - Do Not Run Use doors properly

Rules of Safety 6. Do not goof around p 7. Maintain equipment p 8. Do NOT back up p 9. Wear non-skid shoes p 10. Do NOT store chemicals with food p

Avoid Falls By: p p p Wear Safe Shoes - non-skid/non-slip Cleaning up spills immediately Other n n n Putting things away Keep chairs out of aisle Ask guest to move purses, coats and umbrellas as needed Fixing loose carpet Not overloading when carrying items Do not use a chair as a ladder

Fire Safety Staff should know proper prevention and what to do in case of fire p Fire Plan with exit routes and alternatives p Fire Extinguishers v. s. Ansul System p Other extinguishing alternatives p n n Covers for fryers and grills Baking Soda

Using a Fire Extinguisher p P. A. S. S. n n PULL the pin AIM at the base of the flame SQUEEZE the handle SWEEP side-to-side

Burns Hot plates handled with DRY napkin (serviette) p For 1 st or 2 nd degree burns, flush away the heat with cool/cold running water for 15 minutes p n n p Avoid burn medicine or cream Avoid ice baths For 3 rd degree burns, call 911

Choking Signs of choking include: panic, inability to breathe or speak, clutching throat, blue skin, collapse p Ask, “Are you choking? ” If they say “No, ” then they might be having a heart attack p Heimlich Maneuver - “reasonable care and skill” according to the law p

Other Emergency Procedures p Make sure all staff are oriented or trained to company standards n n n Material Safety Data Sheets Evacuation procedures Earthquakes Power outage Bomb threat Main shut-offs for water, gas & electric

Personal Issues p Hygiene - Set rules and stay tough! n n n p Set an example as a manager Avoid perfume or cologne Men: if you do choose to “wear” a scent, do not apply it with your right hand! Foot care - Go for comfort & safety! n n Non-slip and non-skid Multiple pair

Sanitation NRA Survey indicates guests consider cleanliness one of the most important concerns when choosing a restaurant p Not only do we want a safe operating environment, we also want sanitary conditions in our restaurants p

Dishwashing Procedures Wash glassware separately and first when possible p Flatware – presoak and wash flat p Polishing - check to be sure it is allowed p n n Use lint-free, clean cloths Wear sanitary gloves

Other Cleaning p Routine cleaning for: n n n n Sugar caddies; salt and pepper shakers Coffee cups and pots Table tents and menus Table bases and under tables (gum) Booths and Chairs Windows, doors, handles, and surfaces Restrooms

Food Safety & Sanitation Remember HRT 225 information p Food Safety Reminders p n n Plastic spoons used 1 time for tasting No snacking Staff beverages (closed and in an area approved by the health department) Carryout food should be considered carefully, include instructions (oysters)

Concluding Thoughts HACCP –Hazard Analysis Critical Control Points p Safety and Sanitation are basic needs service is nothing without a clean start! p