Restaurant and Food Service Operations


                       A SAFETY TALK FOR

                      DISCUSSION LEADERS



This safety talk is designed for discussion leaders to use in

preparing safety meetings.



Set a specific time and date for your safety meeting.  Publicize

your meeting so everyone involved will be sure to attend.



Review this safety talk before the meeting and become familiar with

its content.  Make notes about the points made in this talk that

pertain to your workplace.  You should be able to present the

material in your own words and lead the discussion without reading

it.



Seating space is not absolutely necessary, but arrangements should

be made so that those attending can easily see and hear the

presentation.



Collect whatever materials and props you will need ahead of time. 

Try to use equipment in your workplace to demonstrate your points.





                      DURING THE MEETING



Give the safety talk in your own words.  Use the printed talk

merely as a guide.



The purpose of a safety meeting is to initiate discussion of safety

problems and provide solutions to those problems.  Encourage

employees to discuss hazards or potential hazards the encounter on

the job. Ask them to suggest ways to improve safety in their area.



Don't let the meeting turn into a gripe session about unrelated

topics.  As discussion leader, its your job to make sure the topic

is safety.  Discussing other topics wastes time and can ruin the

effectiveness of your safety meeting.



At the end of the meeting, ask employees to sign a sheet on the

back of this talk as a record that they attended the safety

meeting.  Keep this talk on file for your records.













Restaurant and Food Service Operations



The restaurant or food service industry is not without its share of

hazards that could injure or disable workers. And those hazards are

no less serious than those found in manufacturing, construction and

other types of businesses  they are merely different.



Recent figures from the Division of Safety and Hygiene showed that

more than 4,200 restaurant and food service workers were injured

during the year. The largest number of injuries were classified as

same-level falls caused by work surfaces.



Preventing these injuries involves housekeeping methods and proper

clothing. Working and walking surfaces in restaurants can become

slippery, particularly in areas where the food is prepared. If you

work in these areas, wear shoes with low heels and soles made of

rubber or other slip-resistant material.



A good rule to remember is "Pick up the things you drop and wipe up

anything you spill." Grease is especially hazardous on floors, so

wipe up the spill immediately and sprinkle some salt over the area.

Salt provides extra traction until the floor can be cleaned more

thoroughly.



Also, once the floors are mopped, place a "wet floor" sign in plain

sight. Floors that have been soaked with warm, soapy water should

be dry mopped to remove the excess water.



Falls can also occur on dimly lighted or congested stairways. If

the stairs are used for storage, notify your supervisor so the

situation can be remedied. When bulbs are burned out or are too dim

to provide adequate light, either change the bulb yourself or check

with your supervisor.



If these hazards are ignored, they can result in sprains, strains,

fractures, contusions and other injuries. Fire is an ever-constant

threat to your health and your job. 



Grease buildup under range hoods and on stove tops could result in

a costly fire. Frequent cleaning will not only help prevent fires

but also insure a clean, safe work environment. Faulty ovens and

pilot lights are also fire hazards. Check them regularly and

thoroughly. Although most of the new kitchen equipment has systems

that auto-matically control fires with dry chemicals, some of you

may remember using baking soda to put out range-top fires. This

practice was extremely hazardous because baking powder was often

confused with baking soda, with disastrous consequences baking

powder will explode when sprinkled over a flame.



Electrical wiring should also be inspected periodically for wear,

as another fire prevention measure.  But if a small fire does

occur, you should know what steps to take.





Note to Discussion Leader:

Demonstrate the type of fire extinguisher used in your work area.

List the kinds of fires it can extinguish. Also point out where the

escape routes are located and explain how to report a fire.

Employees should be able to give fire officials the correct street

address, the type of fire, the nearest cross street or other

physical or topographical reference, and any other information that

may help the firefighters.



Although direct flames are responsible for only a small percentage

of burn injuries, other heat sources account for larger number of

these injuries. Nearly 70 percent of the burns sustained in the

restaurant industry in a recent year were caused by hot grease or

hot water and steam.



But this kind of injury can be prevented. For example, before

stirring the contents of a covered boiling pot, lift the lid so

that the steam escapes toward the back of the pot. Steam-cleaning

equipment should be treated with the same respect. Wear the correct

personal protective equipment when team cleaning, including gloves

and rubber boots.



Handling pots and pans can also be hazardous. Be sure that the

handles do not extend over the edge of the stove. Use only dry

potholders; wet potholders and towels conduct heat more rapidly. Do

not use aprons as potholders, especially if you're working near

open flames.



Other serious injuries in the restaurant and food service business

are cuts and punctures. It is important that you use the right

knife for the job you're doing. For instance, don't use  boning

knife for slicing foods. Never use a knife as a meat cleaver-- it

could break apart and send flying metal toward your eyes.



Make sure your knives are sharp. A dull knife is more likely to

slip because of the extra force being exerted to use it

effectively.



Knives should remain in the open while you're using them. Those

hidden under towels or potholders could result in a serious cut. In

addition, a knife extended over the edge of a sink or stove could

also cause a cut or puncture. Avoid horseplay with knives, such as

using them for swords in a mock duel.



Broken glass may also be a problem in the kitchen and dishwashing

areas. Never pick up broken glass with your bare hands; sweep it up

and put it in a separate trash container. Glass slivers can be

picked up with several thicknesses of wet paper towels.



Cutting and slicing machines should be used properly.



Note to Discussion Leader:

You may want to demonstrate proper operation of this type of

machine, pointing out some of the associated hazards.



Never force food through a grinder or chopper with your hands--use

a plunger or other approved tool. Machines should be turned off

before cleaning or performing maintenance Also disconnect the

electrical cord. Before plugging the machine into the socket make

sure the switches are off.





When cleaning the blades of these machines, wipe with a stroking

motion away from the blade edges. If you're using a mixer, make

sure the attachments are locked into place. Do not remove guards or

shields while using these kitchen machines.



Finally, you may be wearing some hazards. For example, your

clothing should be tight-fitting and all buttons should be

fastened. Because of the possibility of catching on machine parts,

jewelry should not be worn.  These are some of the hazards to watch

for. If you are aware of any others, notify your supervisor. Let's

all work together to provide a safer, more healthful working

environment.

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