Employee Food Safety Inservice: Safety in the Foodservice ...

1 Association of Nutrition & Foodservice Professionals Inservice Series Adapted from DMA Classroom Education Course, Second Edition, by Susan Davis Allen, MS, RD, updated 2012 2012, Association of Nutrition & Foodservice Professionals, St. Charles, IL Phone. Food Safety Inservice: Safety in the Foodservice DepartmentPage 1 HOW TO USE THESE MATERIALSIn addition to lecture and discussion notes, this packet includes: Promotional flyer Pre-test/post-test Handouts Attendance sheet Certificate of completionThis inservice has been designed to be 30 minutes in length and to be used as a tool to train Foodservice employees. We have written an outline for what we see as important steps in studying this inservice topic. However, it s up to you to prepare in advance and tailor your inservice to your employees.

2 Consider: Employees backgrounds and experience levels Problems or areas for improvement specific to your facility Specific department or facility policies relevant to this topic Specific local standards relevant to this topicWhile planning how you ll approach your inservice, keep in mind that participants remember: 70% of what they talk over with others discussion 80% of what they use and do projects, scenarios 95% of what they teach others one-on-one training, student presentationsThe more involved and focused participants are, the more they will absorb. It is important to keep communication flowing throughout the lecture by continuously involving the participants. You can accomplish this by asking questions, having participants read handouts aloud, and asking for examples of concepts and be fully effective, training should begin on a new Employee s first day.

3 Then it should be continually reviewed even for long-term employees. And, you can strengthen lessons learned by setting a good example, actively enforcing policies, and recognizing and rewarding a job well in the Foodservice Department 2012, Association of Nutrition & Foodservice ProfessionalsPage 2 Safety in the Foodservice Department 2012, Association of Nutrition & Foodservice ProfessionalsINSERVICE OBJECTIVES:This lesson addresses Safety hazards and concerns, identification and correction of Safety errors, and methods for completing a Safety inspection. After completing this session, employees will be able to: Identify possible Safety hazards. Classify types of fires and fire extinguishers for each. Take effective actions to prevent accidents in a Foodservice OUTLINE Optional Pre-Test: 5 MinResources & Supplies Pre-test/Post-test.

4 Outline Optional: Ask participants to complete the pre-test. Tell them you will re-visit these questions at the end of the session. Lecture & Discussion | 5 MinsResources & Supplies Handouts: Safety Checklist, Safety Practices Worksheet. Outline Common Safety concerns: Whose responsibility is Safety ? The cost(s) of accidents affect all of us: lost work time, covering for others work, expenses. FIRE Safety : Causes equipment, grease, cigarettes. Types of fires: Class A normal combustible materials; use foam, soda acid, pump tank (plain water), gas cartridge, or multipurpose dry chemical extinguishers. Class B grease and oil; use foam, carbon dioxide, multipurpose dry chemical, or ordinary dry chemical extinguishers.

5 Class C electrical; use carbon dioxide, multipurpose dry chemical, or ordinary dry chemical extinguishers. Best all-purpose extinguisher for Foodservice : multipurpose dry 3 In case of fire: RACE Remove everyone from immediate danger. Alarm activate it. Confine the fire. Extinguish the fire. If clothing catches fire, Stop, Drop, and Roll. OTHER Safety ISSUES: Cuts Causes: knives, glassware, machinery, can/box edges. How to avoid: Never try to catch a falling knife. Cut away from yourself. Never use a knife as a can opener. Store knives in a holder when not in use. Never lay a knife in pot & pan sink. Slicing equipment: operate with guards in place; disconnect power before cleaning.

6 Slips, Trips, and Falls Causes: wet floors, equipment blocking walkways, climbing on improper equipment. How to avoid: Use wet floor signs. Clean up spills. Use safe step ladders. Keep walkways clear. Wear skid resistant shoes. Strains and Sprains Causes: improper lifting technique. How to avoid: proper technique Bend your knees. Use your leg muscles. Keep the load close to your body. Don t be a super-hero. Ask for in the Foodservice Department 2012, Association of Nutrition & Foodservice ProfessionalsPage 4 Burns Causes: heat-producing equipment in Foodservice ; commonly related to distraction or lack of concentration on work. How to avoid: Turn pot handles inward. Ask for help in moving hot, heavy objects.

7 Allow steam to escape before reaching into steamer. Went steam from corner of pan. Use dry pot holders. Electrical Sockets Causes: frayed or damaged electrical cords; water splashed in electrical outlets or components. How to avoid: replace frayed cords. HAZARDS: Report hazards to a supervisor. Correct what you can on the spot. HUMAN ERROR: Many accidents occur when we rush or fail to concentrate on how we are moving. Even when IN CASE OF ACCIDENT: Report to supervisor immediately. We want to get medical attention if needed. A report will be required. Distribute Worksheet: Safety in the Foodservice Department 2012, Association of Nutrition & Foodservice ProfessionalsPage 5 ACTIVITY | Safety PRACTICES WORKSHEET | 10 & Supplies Handout: Safety Practices Distribute Handout: Safety Practices participants to note which practices are correct/incorrect and make changes as needed.

8 Discuss. Ask participants to name more Safety : Send employees through work areas in small groups. Ask them to inspect for these practices and recommend & CLOSING | REVIEW | 10 MIN. Resources & Supplies Pre-test/Post-test. Attendance Sheet. Certificates of Distribute copies of the post-test. Ask participants to complete the post-test. (If you also used this as a pre-test, ask participants to review their answers.) Review questions and answers. Correct answers are: 1. C; 2. A; 3. C; 4. D; 5. B Ask each participant to name a key point discussed today. Review any other key points not mentioned. Ask each participant to sign the attendance sheet. Distribute certificates of in the Foodservice Department 2012, Association of Nutrition & Foodservice ProfessionalsPage 6 PRE-TEST / POST-TEST | Safety IN THE Foodservice DEPARTMENT Select the best answer for each In case of fire, the first step is to: A.

9 Extinguish the fire B. Confine the fire C. Remove everyone from immediate danger D. Turn off the alarm system2. If you start to drop a knife, you should: A. Step back and let it fall B. Catch it with a pot holder C. Ask a coworker to catch it with a pot holder D. Open it slowly with a wet rag3. The safest way to remove a lid from a hot pot is to: A. Open it slowly, towards yourself B. Open it quickly, towards yourself C. Open it slowly, away from yourself D. Open it slowly with a wet rag4. What kind of fire extinguisher should you use on a grease fire? A. Plain water fire extinguisher B. Electrical fire extinguisher C. RACE fire extinguisher D. Multipurpose dry chemical fire extinguisher5. The most important thing we can do to prevent accidents is: A.

10 Wear dangling jewelry B. Concentrate and focus while working C. Lay all used knives in the pot and pan sink D. Let any spills wait for the night cleaning crewSafety in the Foodservice Department 2012, Association of Nutrition & Foodservice ProfessionalsPage 7 Safety CHECKLIST To prevent falls_____ Spills are wiped up immediately_____ Wet floor signs are always used_____ proper shoes are worn by all employeesTo prevent electrical shocks_____ Electrical appliances are always unplugged before cleaning_____ Appliance cords are kept clean and in good conditionTo prevent burns_____ Employees always stand away from steamer doors when opening_____ Dry pot holders are always used for hot pans_____ Long-handled spoons are used for stirring and portioningTo prevent back strains_____ Knees are always bent when picking up heavy objects_____ Heavy objects are always stored on bottom shelvesTo prevent cuts_____ Knives are kept in sharp