6 15+24 50% 10% WHEN HOW WHO WHY Guide for Owners and Managers This kit has been developed as a training tool for owners and managers, supervisors, and workers in the tourism and hospitality industry. The purpose of this kit is to improve safety in your workplace, thereby reducing injuries and decreasing your WorkSafeBC premiums. The kit contains guides for supervisors and handouts for workers on five topics: • Using kitchen equipment safely • Preventing slips, trips, and falls • Handling hot objects and liquids • Lifting safely • Using knives safely This kit is not meant to replace your current orientation and training programs. Rather, it is meant to help you build on what is already working well in your workplace and allow you to continue motivating young workers to work safely. Keep your young workers safe • Workers between the age of 15 and 24. • Young workers are inexperienced. • They see themselves as invincible. • They don’t want to seem incompetent by asking questions. • As an owner or manager, you need to protect the future of your young workers. • You will save your company the high cost of injury. • You will meet your regulatory requirement to provide safety training, orientation and supervision • Train and supervise your young workers. • Inform young workers of hazards and safe work procedures. • Use this series of supervisor guides to give young worker safety talks. • Display posters and distribute handouts on the most common injuries to young workers in the hospitality industry. Visit www2.worksafebc.com/ Topics/YoungWorker/Home.asp or www2.worksafebc.com/Portals/ Tourism/Home.asp and look under Prevention Resources for materials to download. • Provide orientation and training before a young worker starts a new job (10% of young worker injuries occur in the first week of work and 50% within the first six months). • Provide training before a young worker starts any new task. • Provide close and ongoing supervision on the job. YOUNG WORKER SAFETY CAN’T WAIT Safety Kit for the Tourism and Hospitality Industry
Transcript
6
15+24
50%10%WHEN
HOW
WHO
WHY
Guide for Owners and ManagersThiskithasbeendevelopedasatrainingtoolforownersandmanagers, supervisors,andworkersinthetourismandhospitalityindustry.Thepurposeofthiskitistoimprovesafetyinyourworkplace,therebyreducinginjuriesand decreasingyourWorkSafeBCpremiums.Thekitcontainsguidesfor supervisorsandhandoutsforworkersonfivetopics: • Using kitchen equipment safely • Preventing slips, trips, and falls •Handlinghotobjectsandliquids • Lifting safely • Using knives safely
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
12%-$1.925,00050,000 $6.522%
3.835%170,000
94,000
Be proactive!Want more information on injuries in your industry? • Accident type • Injury type •Definitionofinjury •Fivecoreclassificationunits affecting your claimsVisit www.worksafebc.com and go to the Safety at Work section. Go to the Young Worker page and click on Statistics and Industry Profiles.
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
Themostcommoninjuriestoyoungworkersare: • Incidents involving hand-held tools, machines, and other equipment (35%)—$3.8 million in claim costsandalmost35,000dayslostfromwork. • Slips and falls, including falls from heights (22%)—more than $6.5 million in claim costs and 50,000 days lost. • Overexertion, mainly as a result of lifting (12%)—$1.9 million in claim costs and almost 25,000 days lost.
Train young workers
Employersshouldtakespecialcaretoensurethatyoungworkers receiveadequateeducation,training,andsupervisionbeforethey startanewtask.Youngworkerstendtobeinexperiencedandmay notaskimportantquestionsbecausetheyareself-consciousabout theirlackofexperienceorsimplydon’tknowwhattoask. It is important to discuss safety topics during orientation and training, andtoencourageyoungworkerstoaskquestionswhenevernecessary.
Follow up on young worker training
A single training session is not enough to ensure ongoing safety. Youcandecreasetheriskofinjuryatyourworkplaceifyou: •Observeworkactivitytoensurethatsafeworkpracticesarebeingfollowedconsistentlyandcorrectly. •Supportpositivebehaviourswhensafeworkpracticeshavebeenused. •Correctunsafeworkpracticeswhentheyareobserved. •Holdyoungworkersaccountablefornotfollowingsafeworkpractices. •Reinforcesafeworkpracticesbyperiodicallypresentingeachofthefivesafetytalksinthiskit.
Young workers in supervisory rolesYoungworkersinhotelsandrestaurantsmayfindthemselvesinsituationswheretheyaresupervisingtheirco-workers,eventhoughtheymaynothavethetitleofsupervisororassistantmanager.Oftentheymaynotrealizealltheimplicationsofsuchasupervisoryrole,especiallywithregardtohealthandsafety.Ifaworker’sjobmayincludesomesupervisorytasks,makesurethattheworkerunderstandshisorherresponsibilities.
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
•Foreachjob,informyoungworkersofallhazards,evenifthehazardsseemobvious. • Discuss or point out potential hazards, such as moving equipment. •Explainsafeworkpracticesthatareinplacetoeliminateorminimizehazards,suchaspersonal protective equipment or guards around equipment. •Discusspastaccidentsandnearmissesthathaveoccurredandhowtheymighthavebeenavoided. Explainwhathasbeendonetopreventsuchincidents. •Explainthatwhenworkersseeanunsafeconditionorahazard,theyshouldeliminatethehazardifthey areabletodososafely(forexample,cleanupaspill). •Explainthatifworkerscannoteliminatethehazard,theyshouldimmediatelyreportittotheir supervisor,whowillensurethatcorrectiveactionistaken.
Safe work procedures Sometasksrequireworkerstofollowaspecificsafeworkproceduretoeliminateorminimizerisk. •Explainwhichtaskshavesafeworkproceduresthatworkersmustfollow. •Trainworkersinsafeworkprocedures. •Ifawrittensafeworkprocedureisavailable,giveworkersacopyorexplainwhereitisavailable. •Checkperiodicallytomakesureworkersarestillfollowingsafeworkprocedures.
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
Learn about your responsibilitiesThisinformationisastartingpointforyoutounderstandyourresponsibilities.Formoreinformation,readSafetyontheJobisEveryone’sBusiness:TheResponsibilitiesof Employers, Supervisors, and Workers, availableonthePublicationspageatwww.worksafebc.com.
Learn about safety in the tourism and hospitality industryVisitwww.worksafebc.com.GototheSafetyatWorksectionandclickon TourismandHospitalityorYoungWorkerfortheseandmanyotherpublications: •HealthandSafetyforHospitalitySmallBusiness •ErgonomicTipsfortheHospitalityIndustry • Preventing Injuries to Hotel and Restaurant Workers • Industrial Kitchen Posters • Lost Youth Video •TheSupervisorVideo •GettingaJob?AskQuestionsaboutSafety •BeaSurvivorMagazine
Safety is a shared responsibilityEveryoneintheworkplacehasaroletoplayinkeepingtheworkplacesafe.
•Ensurethehealthandsafetyofyourworkers. • Ensure that your equipment is operated in accordancewiththeOccupationalHealth and Safety Regulation. •Correctanyworkplaceconditionsthatare hazardoustothesafetyofyourworkers. •Keepworkersinformedabouthazards. • Provide and maintain protective equipment and clothing. •Ensurethatworkersreceiveeducation, training, and supervision.
•Takereasonablecaretoprotectyourhealthandsafetyandthatofco-workersandcustomers. •Followestablishedsafeworkprocedures. • Use any required personal protective equipment. •Donoworkifyouareimpairedbydrugsoralcohol. • Report accident, near misses, and safety concerns to your supervisor or employer.
Supervisors
Workers
Employers
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
Using Knives Safely Crew Talk Guide for Supervisors
You play a crucial role in the ongoing safety and training of young workers in your workplace. The purpose of this guide is to provide you, the supervisor, with information to assist in training young workers and ensuring their safety. Before a young worker begins a new task involving cutting, teach which cutting tool to use and how to use it safely, and reinforce the training on a regular basis.
Safety talk checklist
1. BE PREPARED • Review the handout for workers in this kit. • Tour the worksite to remind yourself of cutting hazards. • Make sure you are familiar with any regulations, guidelines, and company rules related to using cutting tools. • Review reports of recent accidents at your workplace, including near misses.
2. EMPHASIZE THE IMPORTANCE OF USING KNIVES SAFELYHelp young workers understand that learning to use knives safely is a good idea. Here is some information that may convince young workers to pay attention to your safety message: • Every year, 500 young workers in British Columbia suffer injuries from cutting tools such as knives and box cutters. •Eachyear,twoorthreeoftheseinjuriesareseriousenoughtorequireamputationofafingerorthumb. • These injuries are most likely to happen when a knife slips as a young worker is preparing food. Confront head-on the myth that young workers don’t get hurt. Give “It could happen to you” examples of injuries that workers their own age have experienced. Talk about actual incidents or near misses in your own workplace.
It could happen to you!• A young worker in a Lower Mainland restaurant slicedofftheendofhisfingerwhenhereached into a sink full of dirty dishes, including a sharp knife.• A young worked in a fast food restaurant sustained a deep cut requiring surgery to repair tendons when the knife she was using to chop lettuce slipped and sliced the palm of her hand.
3. DEMONSTRATE HOW TO USE KNIVES SAFELY• Review each step in the procedure, even if it seems obvious.• Demonstrate the correct procedure from beginning to end.• Ask workers to demonstrate. Tell them what they did right and correct what needs improving. If necessary, go over the procedure again until they get it right.
4. DISTRIBUTE THE HANDOUT• Distribute the handout only when you are ready to talk about it; any sooner and they are likely to be reading instead of listening. • Review each point on the handout.• Make sure each worker has a copy of the handout to keep, and post a copy where it can be seen.
5. KEEP THE YOUNG WORKERS INVOLVED AND INTERESTED• Invite workers to ask questions and make suggestions related to the topic.•Respondtoquestionsthatyoucananswer,andoffertofindanswersforthoseyoucan’t.• Allow time at the end of the meeting for questions and suggestions on any safety issue.
6. FOLLOW UP• Look into complaints, concerns, and suggestions that your workers bring up. • Report back to let them know what will be done. • Present this talk periodically to reinforce safety messages.• Observe work activity; support safe work practices and correct unsafe work practices.
7. SHOW THAT YOU TAKE SAFETY SERIOUSLY• Encourage safe work practices.• Set an excellent safety example yourself.• Invite crew members to come to you anytime with safety problems and suggestions.
8. KEEP GOOD RECORDS OF EACH SAFETY TALK
RECORD OF SAFETY TALKDate: Crewmembercommentsandsuggestions:
Department:Supervisor:
Crewmemberspresent(printnamesclearly)
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
How to protect yourself on the job 1. Learntodothejobsafely.Areyouinanydanger?2. Thinkthejobthrough.Knowwhattodoinanemergency.3. Ask,ask,ask.Therearenostupidquestions.4. Gethelp,especiallyifyouhavetoliftsomethingheavy.5. Wearthegear.Findoutwhattoweartoprotectyourself,howtowearit,andhowtomaintainit.6. Informyoursupervisorifyouseeanythingunsafethatmayhurtyouorsomeoneelse.7. Reportinjuries.Ifyougethurt,it’syourjobtotellyoursupervisor.8. Observeworkactivity;supportsafeworkpracticesandcorrectunsafeworkpractices.
Using Knives SafelyHandout for Workers
Why talk about using knives?Everyyear,500youngworkersinBritishColumbiasufferinjuriesfromcuttingtoolssuchasknivesandboxcutters. Each year, two or three of these injuries are serious enough to require amputation of a finger or thumb. Theseinjuriesaremostlikelytohappenwhenaknifeslipsasayoungworkerispreparingfood.
It could happen to you! • A young worker in a Lower Mainland restaurant sliced off the end of his finger when he reached into a sinkfullofdirtydishes,includingasharpknife. •Ayoungworkedinafastfoodrestaurantsustainedadeepcutrequiringsurgerytorepairtendonswhen theknifeshewasusingtochoplettuceslippedandslicedthepalmofherhand.
Exercise your rightsAsaworkerinB.C.,youhavethelegalrighttoreceive: •Traininginsafeworkproceduresandhowtorecognizeon-the-jobhazards. •Supervisiontomakesureyouworkwithoutunnecessaryrisk. •Employer-providedsafetyequipmentrequiredforyourjob(thoughyouareresponsibleforproviding yourownsafetyfootwearandheadgear).You also have the right to refuse work you think is unsafe without being fired or disciplined for refusing
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
Curl your fingers and cut away from your body when
trimming or deboning.
Store knives securely in proper racks.
Use the right knifefor the job and make sure
it’s sharp.
Use a cutting boardor flat surface.
Hold the knife withyour stronger hand.
Care around the sink:• Do not drop knives into the dishwasher.• Keep knives out of the sink.• Clean knives immediately after use or place in a container labelled “knives only” near the sink.
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
It could happen to you!•Ayoungworkeratafastfoodconcessioninthe LowerMainlandsufferedburnstothehandsand forearms.Theburnsoccurredwhenthefry basketslipped,splashingtheworkerwithhotoil.•Ayoungworkeratarestaurantinthecentral Interiorsufferedpainfulsecond-degreeburnsto theneckandupperbackwhenacoffeebasketin acommercialcoffeemakerwasdislodged, spillingitscontentsontotheworker.
Handling Hot Objects and Liquids Safely Crew Talk Guide for Supervisors
1. BE PREPARED •Reviewthehandoutforworkersinthiskit. •Tourtheworkplacetoremindyourselfofanyburnandscaldhazards. •Makesureyouarefamiliarwithanyregulations,guidelines,andcompanyrulesrelatedtohandlinghot objectsandliquids. •Reviewreportsofrecentaccidentsatyourworkplace,includingnearmisses.
2. EMPHASIZE THE IMPORTANCE OF HANDLING HOT OBJECTS AND LIQUIDS SAFELY•Helpyoungworkersunderstandthathandlinghotobjectsandliquidssafelyisagoodidea.Hereis someinformationthatmayconvinceyoungworkerstopayattentiontoyoursafetymessage: •Eachyear,about400youngworkerssufferburnsorscaldsinkitchenaccidents.Ofthese,about 8involvethird-degreeburns,usuallyrequiringhospitalizationandcosmeticsurgery. •Burnsandscaldsaccountfor1inevery6injuriestoworkersinBCrestaurants. •Allburnsandscaldsarepreventable.•Confronthead-onthemyththatyoungworkersdon’tgethurt.Give“Itcouldhappentoyou”examplesofinjuriesthatworkerstheirownagehaveexperienced.Talkaboutactualincidentsornearmissesinyourownworkplace.
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
3. DEMONSTRATE HOW TO HANDLE HOT OBJECTS AND LIQUIDS SAFELY•Revieweachstepintheprocedure,evenifitseemsobvious.•Demonstratethecorrectprocedurefrombeginningtoend.•Askworkerstodemonstrate.Tellthemwhattheydidrightandcorrectwhatneedsimproving.Ifnecessary,go overtheprocedureagainuntiltheygetitright.
4. DISTRIBUTE THE HANDOUT•Distributethehandoutonlywhenyouarereadytotalkaboutit;anysoonerandtheyarelikelytobereading insteadoflistening.•Revieweachpointonthehandout.•Makesureeachworkerhasacopyofthehandouttokeep,andpostacopywhereitcanbeseen.
5. KEEP THE YOUNG WORKERS INVOLVED AND INTERESTED•Inviteworkerstoaskquestionsandmakesuggestionsrelatedtothetopic.• Respond to questions that you can answer, and offer to find answers for those you can’t. •Allowtimeattheendofthemeetingforquestionsandsuggestionsonanysafetyissue.
7. SHOW THAT YOU TAKE SAFETY SERIOUSLY•Encouragesafeworkpractices.•Setanexcellentsafetyexampleyourself.•Invitecrewmemberstocometoyouanytimewithsafetyproblemsandsuggestions.
8. KEEP GOOD RECORDS OF EACH SAFETY TALK
RECORD OF SAFETY TALKDate: Crewmembercommentsandsuggestions:
Department:Supervisor:
Crewmemberspresent(printnamesclearly)
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
Handling Hot Objects and Liquids Safely Handout for workers
Why talk about handling hot objects and liquids?Each year, about 400 young workers suffer burns or scalds in kitchen accidents. Of these, about 8 involve third-degree burns, usually requiring hospitalization and cosmetic surgery. Burns and scalds account for 1 in every 6 injuries to workers in B.C. restaurants. All burns and scalds are preventable.
It could happen to you! • A young worker at a fast food concession in the Lower Mainland suffered burns to the hands and fore arms. The burns occurred when the fry basket slipped, splashing the worker with hot oil. • A young worker at a restaurant in the central Interior suffered painful second-degree burns to the neck and upper back when a coffee basket in a commercial coffee maker was dislodged, spilling its contents onto the worker.
Exercise your rightsAs a worker in B.C., you have the legal right to receive: • Training in safe work procedures and how to recognize on-the-job hazards. • Supervision to make sure you work without unnecessary risk. • Employer-provided safety equipment required for your job (though you are responsible for providing your own safety footwear and headgear).You also have the right to refuse work you think is unsafe without being fired or disciplined for refusing.
How to protect yourself on the job 1. Learn to do the job safely. Are you in any danger? 2. Think the job through. Know what to do in an emergency. 3. Ask, ask, ask. There are no stupid questions. 4. Get help, especially if you have to lift something heavy. 5. Wear the gear. Find out what to wear to protect yourself, how to wear it, and how to maintain it. 6. Inform your supervisor if you see anything unsafe that may hurt you or someone else. 7. Report injuries. If you get hurt, it’s your job to tell your supervisor.8. Observe work activity; support safe work practices and correct unsafe work practices.
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
Allow hot oil to drip off before completely
removing basket.
Lower food andutensils intohot oil slowly
Dry utensils andfood before putting
them in hot oil.
Use anti-slip floortreatments and mats
on floors.
Make sure oildoesn’t drip on the
floor.
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
It could happen to you!•AyoungworkerinaVancouverIslandrestaurant wasusinganelectricvegetableslicerwitha shredderplateattachmenttoshredcheese.Two oftheworker’sfingerscontactedthespinning shredderwheel,resultinginserioushand injuries.
1. BE PREPARED •Reviewthehandoutforworkersinthiskit. •Reviewthemanufacturer’sinstructionsfortheequipmentyouwillbetalkingabout. •Makesureyouarefamiliarwithanyregulations,guidelines,andcompanyrulesrelatedtothe equipment.SeetheOccupationalHealthandSafetyRegulation,Part10:De-EnergizationandLockout. VisitWorkSafeBC.comforasearchableversionoftheRegulation. •Reviewreportsofrecentaccidentsatyourworkplace,includingnearmisses.
2. EMPHASIZE THE IMPORTANCE OF STAYING ALERT TO SLIP, TRIP, AND FALL HAZARDS •Helpyoungworkersunderstandthatusingkitchenequipmentsafelyisagoodidea.Hereissome informationthatmayconvinceyoungworkerstopayattentiontoyoursafetymessage: •Everyyear,150youngworkersinBritishColumbiaareinjured,andseveralhavetheirfingerscrushed oramputatedinunguardedkitchenequipmentsuchasmixersandmeatslicers. •MorethanathirdofallinjuriestoyoungworkersinB.C.involvecontactwithequipmentor machinery.Cooksandfoodservicehelpersaremostlikelytobeinjured •Confronthead-onthemyththatyoungworkersdon’tgethurt.Give“Itcouldhappentoyou”examples ofinjuriesthatworkerstheirownagehaveexperienced.Talkaboutactualincidentsornearmissesin yourownworkplace.
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
3. DEMONSTRATE HOW TO USE EQUIPMENT SAFELY•Revieweachstepintheprocedure,evenifitseemsobvious.•Demonstratethecorrectprocedurefrombeginningtoend.•Askworkerstodemonstrate.Tellthemwhattheydidrightandcorrectwhatneedsimproving.Ifnecessary,go overtheprocedureagainuntiltheygetitright.
4. DISTRIBUTE THE HANDOUT•Distributethehandoutonlywhenyouarereadytotalkaboutit;anysoonerandworkersarelikelytobe readinginsteadoflistening.•Revieweachpointonthehandout.•Makesureeachworkerhasacopyofthehandouttokeep,andpostacopywhereitcanbeseen.
5. KEEP THE YOUNG WORKERS INVOLVED AND INTERESTED•Inviteworkerstoaskquestionsandmakesuggestionsrelatedtothetopic.•Respondtoquestionsthatyoucananswer,andoffertofindanswersforthoseyoucan’t.•Allowtimeattheendofthemeetingforquestionsandsuggestionsonanysafetyissue.
7. SHOW THAT YOU TAKE SAFETY SERIOUSLY•Encouragesafeworkpractices.•Setanexcellentsafetyexampleyourself.•Invitecrewmemberstocometoyouanytimewithsafetyproblemsandsuggestions.
8. KEEP GOOD RECORDS OF EACH SAFETY TALK
RECORD OF SAFETY TALKDate: Crewmembercommentsandsuggestions:
Department:Supervisor:
Crewmemberspresent(printnamesclearly)
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
Using kitchen equipment safely Handout for workers
Why talk about using kitchen equipment?Every year, 150 young workers in British Columbia are injured, and several have their fingers crushed or ampu-tated in unguarded kitchen equipment such as mixers and meat slicers. More than a third of all injuries to young workers in B.C. involve contact with equipment or machinery. Cooks and food service helpers are most likely to be injured.
It could happen to you! • A young worker in a Vancouver Island restaurant was using an electric vegetable slicer with a shredder plate attachment to shred cheese. The worker was manually removing finger-sized pieces of cheese that remained between the push plate and shredder wheel before beginning to shred a different type of cheese. Two of the worker’s fingers contacted the spinning wheel, resulting in serious hand injuries. • A young worker in a Vancouver Island bakery was trying to remove dough from the gears of a bun making machine when two fingers became caught in the unguarded gears and were crushed. In a Lower Mainland bakery another young worker lost a finger when it contacted the unguarded blade of a bun slicer.
Exercise your rightsAs a worker in B.C., you have the legal right to receive: • Training in safe work procedures and how to recognize on-the-job hazards. • Supervision to make sure you work without unnecessary risk. • Employer-provided safety equipment required for your job (though you are responsible for providing your own safety footwear and headgear).You also have the right to refuse any work you think is unsafe without being fired or disciplined for refusing.
How to protect yourself on the job 1. Learn to do the job safely. Are you in any danger? 2. Think the job through. Know what to do in an emergency. 3. Ask, ask, ask. There are no stupid questions. 4. Get help, especially if you have to lift something heavy. 5. Wear the gear. Find out what to wear to protect yourself, how to wear it, and how to maintain it. 6. Inform your supervisor if you see anything unsafe that may hurt you or someone else. 7. Report injuries. If you get hurt, it’s your job to tell your supervisor.8. Observe work activity; support safe work practices and correct unsafe work practices.
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
Do not wear loose clothing when working on or around
machinery
Do not remove guarding, such as panels
that protect you from moving parts while the equipment is
in operation
Keep your hands away from moving parts If you must reach inside the
equipment to service machinery, first shut down and lock out moving parts
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
Lifting Safely Crew Talk Guide for Supervisors
You play a crucial role in the ongoing safety and training of young workers in your workplace. The purpose of this guide is to provide you, the supervisor, with information to assist in training young workers and ensuring their safety. Before a young worker begins a new task such as stocking shelves, be sure to provide training in safe lifting procedures, and reinforce the training on a regular basis.
Safety talk checklist
1. BE PREPARED • Review the handout for workers in this kit. • Tour the workplace to remind yourself of lifting hazards. • Make sure you are familiar with any regulations, guidelines, and company rules related to lifting. • Review reports of recent accidents at your workplace, including near misses.
2. EMPHASIZE THE IMPORTANCE OF LIFTING SAFETYHelp young workers understand that lifting safely is a good idea. Here is some information that may convince young workers to pay attention to your safety message: • Every year, about 1,000 young workers in British Columbia suffer overexertion injuries while lifting objects. • Young worker lifting injuries cost the industry about $1.9 million in claim costs and almost 25,000 days lost each year. • Lifting injuries can be very painful, and include sprains, strains, and muscle or ligament tears. • Confront head-on the myth that young workers don’t get hurt. Give “It could happen to you” examples of injuries that workers their own age have experienced. Talk about actual incidents or near misses in your own workplace.
It could happen to you! • A worker in a busy restaurant strained her back and lost several weeks from work when she bent over to lift a pail of fruit weighing 15 kg. • A worker helping to set up for a catering event suffered a painful back and shoulder strain when he tried to lift a large table without getting help.
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
3. DEMONSTRATE HOW TO LIFT SAFELY• Review each step in the procedure, even if it seems obvious.• Demonstrate the correct procedure from beginning to end.• Ask workers to demonstrate. Tell them what they did right and correct what needs improving. If necessary, go over the procedure again until they get it right.
4. DISTRIBUTE THE HANDOUT• Distribute the handout only when you are ready to talk about it; any sooner and workers are likely to be reading instead of listening. • Review each point on the handout.• Make sure each worker has a copy of the handout to keep, and post a copy where it can be seen.
5. KEEP THE YOUNG WORKERS INVOLVED AND INTERESTED• Invite young workers to ask questions and make suggestions related to the topic.• Respond to questions that you can answer, and offer to find answers for those you can’t. • Allow time at the end of the meeting for questions and suggestions on any safety issue.
6. FOLLOW UP• Look into complaints, concerns, and suggestions that your workers bring up. • Report back to let them know what will be done. • Present this talk periodically to reinforce safety messages.• Observe work activity; support safe work practices and correct unsafe work practices.
7. SHOW THAT YOU TAKE SAFETY SERIOUSLY• Encourage safe work practices.• Set an excellent safety example yourself.• Invite crew members to come to you anytime with safety problems and suggestions.
8. KEEP GOOD RECORDS OF EACH SAFETY TALK
RECORD OF SAFETY TALKDate: Crewmembercommentsandsuggestions:
Department:Supervisor:
Crewmemberspresent(printnamesclearly)
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
How to protect yourself on the job 1. Learntodothejobsafely.Areyouinanydanger?2. Thinkthejobthrough.Knowwhattodoinanemergency.3. Ask,ask,ask.Therearenostupidquestions.4. Gethelp,especiallyifyouhavetoliftsomethingheavy.5. Wearthegear.Findoutwhattoweartoprotectyourself,howtowearit,andhowtomaintainit.6. Informyoursupervisorifyouseeanythingunsafethatmayhurtyouorsomeoneelse.7. Reportinjuries.Ifyougethurt,it’syourjobtotellyoursupervisor.8. Observeworkactivity;supportsafeworkpracticesandcorrectunsafeworkpractices.
Lifting SafelyHandout for workers
Why talk about lifting?Everyyear,about1,000youngworkersinBritishColumbiasufferoverexertioninjurieswhileliftingobjects.Theseinjuriescosttheindustryabout$1.9millioninclaimcostsandalmost25,000dayslosteachyear.Liftinginjuriescanbeverypainful,andincludesprains,strains,andmuscleorligamenttears.
It could happen to you! •Aworkerinabusyrestaurantstrainedherbackandlostseveralweeksfromworkwhenshebentover toliftapailoffruitweighing15kg. •Aworkerhelpingtosetupforacateringeventsufferedapainfulbackandshoulderstrainwhenhe triedtoliftalargetablewithoutgettinghelp.
Exercise your rightsAsaworkerinB.C.,youhavethelegalrighttoreceive: •Traininginsafeworkproceduresandhowtorecognizeon-the-jobhazards. •Supervisiontomakesureyouworkwithoutunnecessaryrisk. •Employer-providedsafetyequipmentrequiredforyourjob(thoughyouareresponsibleforprovidingyourownsafetyfootwearandheadgear).You also have the right to refuse work you think is unsafe without being fired or disciplined for refusing.
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
It could happen to you!•AyoungworkerinaLowerMainlandrestaurant wastransferringhotoilintoadeepfryer.A secondyoungworkerslippedonliquidonthe floor,slidintothefirstworker,overturningthe hotoilcontainer,andcausingthehotoiltospill overbothworkers.Oneworkersufferedburnsto thehead,bodyandleg;theotherhadburnson thefaceandarm.•Aworkerwasstandingonachairtryingto reachitemsonahighshelf.Sheslippedandfell, fracturingherskullontheconcretefloor.
Preventing Slips, Trips, and Falls Crew Talk Guide for Supervisors
1. BE PREPARED •Reviewthehandoutforworkersinthiskit. •Tourtheworkplacetoremindyourselfofanyburnandscaldhazards. •Makesureyouarefamiliarwithanyregulations,guidelines,andcompanyrulesrelatedtohandlinghot objectsandliquids. •Reviewreportsofrecentaccidentsatyourworkplace,includingnearmisses.
2. EMPHASIZE THE IMPORTANCE OF STAYING ALERT TO SLIP, TRIP, AND FALL HAZARDS•Helpyoungworkersunderstandthatpreventingslips,trips,andfallsisagoodidea.Hereissomeinformation thatmayconvincethemtopayattentiontoyoursafetymessage: •HundredsofyoungworkersareinjuredinB.C.everyyearbecauseoffalls.Inthehospitalityindustry, fallsaccountforalmostaquarterofinjuriestoyoungworkers. •Slipsandfallsinvolvingslipperyorroughsurfacesaremajorcausesofaccidentsinthehospitality industry.Thosemostlikelytobeinjuredareroomattendants,waitstaff,chefsandcooks,andkitchen andlaundryworkers. •Althoughmanyinjuriesfromfallsarerelativelyminor(forexample,bruises),somearenot. Fallscanresultinbrokenbonesandheadinjuries,andiftheyoccurinthekitchen,theycancause burnsandscalds.•Confronthead-onthemyththatyoungworkersdon’tgethurt.Give“Itcouldhappentoyou”examplesof injuriesthatworkerstheirownagehaveexperienced.Talkaboutactualincidentsornearmissesinyourown workplace.
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
3. DEMONSTRATE HOW TO DO THE JOB SAFELY•Revieweachhazardandprecaution,evenifitseemsobvious.•Demonstratehowtopreventinjuries(e.g.,safeuseofladders)andhowtocleanupspills.•Askworkerstodemonstrate.Tellthemwhattheydidrightandcorrectwhatneedsimproving.Ifnecessary,go overtheprocedureagainuntiltheygetitright.
4. DISTRIBUTE THE HANDOUT•Distributethehandoutonlywhenyouarereadytotalkaboutit;anysoonerandtheyarelikelytobereading insteadoflistening.•Revieweachpointonthehandout.•Makesureeachworkerhasacopyofthehandouttokeep,andpostacopywhereitcanbeseen.
5. KEEP THE YOUNG WORKERS INVOLVED AND INTERESTED•Inviteworkerstoaskquestionsandmakesuggestionsrelatedtothetopic.•Respondtoquestionsthatyoucananswer,andoffertofindanswersforthoseyoucan’t.•Allowtimeattheendofthemeetingforquestionsandsuggestionsonanysafetyissue.
7. SHOW THAT YOU TAKE SAFETY SERIOUSLY•Encouragesafeworkpractices.•Setanexcellentsafetyexampleyourself.•Invitecrewmemberstocometoyouanytimewithsafetyproblemsandsuggestions.
8. KEEP GOOD RECORDS OF EACH SAFETY TALK
RECORD OF SAFETY TALKDate: Crewmembercommentsandsuggestions:
Department:Supervisor:
Crewmemberspresent(printnamesclearly)
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
Preventing slips, trips, and falls Handout for workers
Why talk about slips, trips, and falls?Hundreds of young workers are injured in British Columbia every year because of falls. In the hospitality indus-try, falls account for almost a quarter of injuries to young workers. Slips and falls involving slippery or rough surfaces are major causes of accidents in the hospitality industry. Those most likely to be injured are room attendants, wait staff, chefs and cooks, and kitchen and laundry workers. Although many injuries from falls are relatively minor (for example, bruises), some are not. Falls can result in broken bones and head injuries, and if they occur in the kitchen, they can cause burns and scalds.
It could happen to you! • A young worker in a Lower Mainland restaurant was transferring hot oil into a deep fryer. A second youngworkerslippedonliquidonthefloor,slidintothefirstworker,overturningthehotoilcontainer and causing the hot oil to spill over both workers. One worker suffered burns to the head, body, and leg; the other had burns on the face and arm.
• A worker was standing on a chair trying to reach items on a high shelf. She slipped and fell, fracturing herskullontheconcretefloor.
Exercise your rightsAs a worker in B.C., you have the legal right to receive: • Training in safe work procedures and how to recognize on-the-job hazards. • Supervision to make sure you work without unnecessary risk. • Employer-provided safety equipment required for your job (though you are responsible for providing your own safety footwear and headgear).Youalsohavetherighttorefuseworkyouthinkisunsafewithoutbeingfiredordisciplinedforrefusing.
How to protect yourself on the job 1. Learn to do the job safely. Are you in any danger? 2. Think the job through. Know what to do in an emergency. 3. Ask, ask, ask. There are no stupid questions. 4. Get help, especially if you have to lift something heavy. 5. Wear the gear. Find out what to wear to protect yourself, how to wear it, and how to maintain it. 6. Inform your supervisor if you see anything unsafe that may hurt you or someone else. 7. Report injuries. If you get hurt, it’s your job to tell your supervisor. 8. Observe work activity; support safe work practices and correct unsafe work practices.
YOUNG WORKER SAFETY CAN’T WAIT SafetyKitfortheTourismandHospitalityIndustry
Clean floors regularlyand clean up spills
immediately.
Put up warningsigns around spills
and wet floors. Wear well fittingnon-slip footwear.
Empty all garbagecans frequently.
• Keep walkways and aisles clear of boxes and other clutter.• Ensure you can see where you are going when carrying large items.• Aviod standing in front of swinging doors and doorways.
