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SAISD FOOD SAISD FOOD SERVICESERVICE
Your Name Here Event Title Here Date SAISD EMPLOYEE BENEFITS, RISK MANAGEMENT & SAFETY SAISD EMPLOYEE BENEFITS, RISK MANAGEMENT & SAFETY 2011-20122011-2012
2011 - 2011 - 20122012
SAFETY TRAININGSAFETY TRAINING
PreventionPreventionRegular stretching and
strengthening exercises for your work activities, as part of
an overall physical conditioning program, can help
to minimize your risk of SPRAINS and STRAINS.
LET’S LET’S MOVE MOVE
OBJECTIVESOBJECTIVES
SAISD EMPLOYEE BENEFITS, RISK MANAGEMENT & SAFETY SAISD EMPLOYEE BENEFITS, RISK MANAGEMENT & SAFETY 2011-20122011-2012
By the end of this session, employees should understand:
The Importance of Safety How to take an Active Role in Workplace Safety How to Protect Yourself and Co-Workers against
common Safety issues. How to Identify, and/or Report Safety concerns. Ways of Preventing Accidents in the Kitchen. How to Report Accidents.
FOOD SERVICE OVERVIEWFOOD SERVICE OVERVIEW
Claims Cost and History
Slips & Falls Cuts, Lacerations &
Punctures Sprains & Strains Kitchen Burns Electrical Safety Chemical Safety Reporting Procedure
FOOD SERVICE FOOD SERVICE Reported Claims
Lost Time & Medical DataLost Time & Medical Data
0
5
10
15
20
25
30
ElementarySchool
MiddleSchool
High School Academy Non-Campus
Lost TimeMedical
Percentage of Reported Claims
KITCHEN SAFETYKITCHEN SAFETY
Food service professionals face a wide range of risks throughout the course of any given day. Taking measures to promote safe practices and prevention can help decrease your chances of injuries.
Common Types & Sources Common Types & Sources of Injuriesof Injuries
Preparation StorageCuts Heavy LiftingBurns
Serving GeneralSlips & Falls Electrical
Cleaning Hazardous Chemicals
In a High-Traffic workplace such as a school cafeteria, there is the potential for SLIPs & FALLs.
Because of Liquid Substance and Foods being wasted on the floor. Always Use “Wet Floor Signs”
When cleaning tables make sure that you do not drop water on the floor. If water drops on the floor make sure it is cleaned up Immediately.
Always remember to put “Wet Floor” sign out when the floor is wet or there is a spill.
Ways you can help to prevent Ways you can help to prevent Slips & FallsSlips & Falls
Take your time & Pay attentionClean up spills immediately
&ALWAYS
Use wet floor signs when needed
Matching ExerciseMatch the items on the left
with appropriate actions on the right
Maintain Security
Stay Informed
Good Housekeeping
Identify Safety Concerns
Awareness
Report Safety Concerns
Contact a Safety Specialistwith safety ideas
Pay Attention
Keep alert for Safety Concerns
Keep walkways and stairwells clear
PreventingPreventing CutsCuts
Cuts, Lacerations and Punctures
Food service almost always means the presence and use of sharp knives, tools and appliances. So PAYING ATTENTION and STAYING FOCUS is very important when using these items.
Peeling, Dicing, or Slicing
WHENWHEN
Pay Attention
Keep your Eyes open on your work
Use Mesh Cutting Gloves
Use a cutting Board
Use the right knife for the job
Cut away from your body
Keep fingers and thumbs out of the way Store knives properly
Sprains & StrainsSprains & Strains
STRAINS & SPRAINSSTRAINS & SPRAINS
The most common affected The most common affected area isarea is
The Back The Back
Strains & SprainsStrains & Sprains
ReachingLiftingAwkward Body MovementsImproper Body Mechanics
Protecting Your BackProtecting Your Back As a Food Service worker you must be aware of proper techniques when:
Lifting:Pots and PansMilk Crates Boxes and Can goodsFrozen FoodsTrash Bags
Tips and Improvement ideas• Do not overfill or compact trash in the barrel.• Empty the barrels when they become HALF FULL.
Lifting Trash Bags
#1 Reported Cause is Lifting Trash Bags
Lifting Trash Bags Before pulling the bag:
• Look for any sharp or protruding objects.• Check the load and get help if it is too heavy
Lifting Trash Bags Then:
• Tie the bag.• Remember to bend your knees, keep the load close to your body keep your back straight and do not twist.
INCORRECT INCORRECT LIFTING: LIFTING:
Never Bend at the Back Never Bend at the Back
CORRECT LIFTING CORRECT LIFTING TECHNIQUE TECHNIQUE Always Bend at the KneesAlways Bend at the Knees
Proper Lifting TechniqueProper Lifting TechniqueStep by StepStep by Step
GuideGuide
Proper Lifting TechniqueProper Lifting Technique 1. Stand close to the
load with your feet spread apart about shoulder width with one foot slightly in front of the other for balance.
Proper Lifting TechniqueProper Lifting Technique2. Squat down bending at the knees. (Not your waist) Tuck your chin while keeping your back as vertical as possible.
Proper Lifting TechniqueProper Lifting Technique
3. Get a firm grasp of the object before beginning the lift.
Proper Lifting TechniqueProper Lifting Technique
4. Begin slowly lifting with your legs by straightening them. NEVER TWIST YOUR BODY DURING THIS STEP!!!
Proper Lifting TechniqueProper Lifting Technique
5. Once the lift is complete, keep the object as close to the body as possible.
Two/Three Man LiftingTwo/Three Man Lifting
6. Decide who will be in charge BEFORE you begin the lift, and what commands will be used.
BURNBURNSS
Burns
In the kitchen workers are regularly exposed to hot cooking utensils, hot ovens, open flames, hot water and
steam. As well as hot foods and liquids. As a result, food service
workers are sometimes at risk for burn injuries.
Gory burning accident in the kitchen
Results primarily from:Results primarily from:
Contact with HOT surfaces, HOT
cooking pans, HOT substances
BURNSBURNS
Burns and Burns and ScaldsScalds can be can be avoided avoided with good with good kitchenkitchenSAFETY SAFETY PRACTICEPRACTICE
Precautions To Prevent Precautions To Prevent BurnsBurns
Use PPE:Aprons
Burn guard arm sleeves
Pot holdersGloves
Oven Mittens
Pay Attention: Don’t be in a Rush Don’t be distracted
Take Safety Measures Open lids away from you Never lift hot items that are too heavy for
one person
SAFETY STARTS WITH SAFETY STARTS WITH YOU YOU
ELECTRICALELECTRICALSAFETYSAFETY
DON’TDOUse plugs that fit the outletCheck wire and cord insulationKeep flammables away from outletsKeep clear access to electrical boxes
Electrical Hazards
Overload outletsFasten cords with staples, nailsRun cords through water or touch cords with wet handsUse damaged cordsUse ungrounded cords or remove grounding prong from a three-pronged plug
Fire Response Know location of fire
extinguishers Use the right
extinguisher for the job Know how to use
extinguisher: Pull the pin Aim hose at fire base Squeeze trigger Sweep hose back
and forth.Keep your back to an
Exit.
Know The “PASS” System
PULL THE PIN
AIM AT THE BASE OF THE FIRE
SQUEEZE THE TRIGGER
SWEEP SIDE TO SIDE
CHEMICAL SAFETY CHEMICAL SAFETY
Material Safety Data SheetsMaterial Safety Data Sheets (MSDS)(MSDS)SAISD website: Departments, Facility Service, Environmental, Quick SAISD website: Departments, Facility Service, Environmental, Quick Links, then MSDS Digital Library. Links, then MSDS Digital Library.
When Using Chemicals Use appropriate Personal Protective
Equipment. Know the name of the Chemical you are
using. Never place chemicals around Food.
Never mix chemicals
Reporting ProceduresReporting Procedures
Emergency (Life threatening)Emergency (Life threatening)
Respond in this order:Respond in this order:1)1) Call 911Call 9112)2) Call SAISD PoliceCall SAISD Police3)3) Call Employee Benefits, Risk Management and SafetyCall Employee Benefits, Risk Management and Safety
OHS Professional on Call 24/7OHS Professional on Call 24/7
REPORTING PROCEDUREREPORTING PROCEDURE
REPORTING REPORTING PROCEDUREPROCEDURE
Non-Emergency (Not Life Non-Emergency (Not Life threatening) threatening) Respond in this order:
1) Report Accident to Administration or Supervisor within 24hr.
2) Contact School Secretary for ROA (D-14)
3) Complete Report of Accident (D-14), it must be signed by Employee & Supervisor
4) Fax to Employee Benefits, Risk Management & Safety Department
5) A Safety Specialist will contact you immediately upon receiving the Report..
D14-D14-AA
REPORT OF ACCIDENT REPORT OF ACCIDENT FORMFORM
57
D14-AD14-A
SAISD OHS SpecialistsSAISD OHS SpecialistsContact Information:Contact Information:
Tywanda Walker, OHS Specialist Tywanda Walker, OHS Specialist (210)554-8545(210)554-8545
Michael Gilbert, OHS Specialist (210) Michael Gilbert, OHS Specialist (210) 554-8544554-8544
Anna Llamas, OHS Specialist (210) 554-Anna Llamas, OHS Specialist (210) 554-85438543
Belen Sanchez, OHS SupportBelen Sanchez, OHS Support Main Safety Number (210) 554- 8540 Main Safety Number (210) 554- 8540 or 554-8541or 554-8541
Fax: (210) 228-3107Fax: (210) 228-3107 A Safety Specialist is On-Call 24 hrs/ 7 days a weekA Safety Specialist is On-Call 24 hrs/ 7 days a week..