food safety 101: safety and first aid in school food service level one certification course: area 2...
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Food Safety 101:Safety and First Aid In School Food Service
Level One Certification Course: Area 2Kentucky Department of Education, Division of School and Community
Nutrition
ObjectivesO Identify safety hazards in the
foodservice areaO Understand how to respond
appropriately when safety issues arise
SafetyO Remember!
O An accident is always waiting to happen. It only needs an opportunity.
Opportunities in School Cafeterias and Kitchens
O Slippery FloorsO Sharp KnivesO Hot surfacesO Heavy equipmentO Congested workplaceO And Children!
Most Common Categories of Kitchen Injuries
Slips,
Trips, &
Falls
Chemica
l Exposure
Electric
Shocks
Cuts and
Lacerations
Choking
HazardsThat Cause Slips, Trips, and Falls
O Wet floors near sink, steam table, dishwashers, or in the cooler/fridge
O Cords on the floor that are not covered or are too short to reach the floor
O Grease or food on the floor in food preparation or serving areas
O Boxes, cases, or pallets left in the aisle of storage rooms, shipping/ receiving areas, or in the cooler or freezer
PreventionFor Slips, Trips, and Falls
O Keep the floors clean:O Establish a floor cleaning scheduleO Choose cleaning products for their grease
removal and slip resistant propertiesO Immediately pick up any item that is dropped
on the floorO Keep the floor dry:
O Immediately clean up spills as soon as they occur. Place a cautionary sign around the area until the spot is dry.
O Use Ice scoops to minimize spills from ice machine
PreventionFor Slips, Trips, and Falls
O Be aware and carefulO Use a stepstool or ladder to reach high placesO Spray pan spray over the sink rather than over the
floor (To prevent slick floors)O Conduct daily inspections to identify that:
O Staff are wearing closed toed, slip resistant shoes, and shoelaces remained tied
O Staff’s uniform pant legs are hemmed and do not drag on the floor
O Boxes, crates, pallets, and electrical cords aren’t cluttering the aisles or work areas
O Ladders and step stools are used properlyO Staff carries loads without blocking their view
First AidFor Slips, Trips, and Falls
O If someone has fallen, do not move the victim.
O Call for help immediately.
HazardsThat cause Strains and Sprains
O Bending from the waist, rather than the knees to lift cases/boxes, trash bags, or large kitchen equipment
O Lifting more than 50 lb. without asking for assistance
O Reaching above chest height to retrieve cases/boxes or equipment
O Removing heavy pans of food from the oven or steamers.
O Twisting without moving feet to retrieve an item behind you
O Pushing heavily loaded hot holding equipment or transport carts to serving or loading areas without requesting help
PreventionFor Strains and Sprains
O Lift with legs, bending at the knees, not at the waist, to protect your back
O Change direction when changing tasks or reaching for objects by moving feet rather than twisting from the waist
O Store heavy loads at waist heightO Ask for assistance when
lifting/moving anything more than 50 lbs.
First AidFor Strains and Sprains
O If the Injury involves neck or back- Do NOT move injured person unless in imminent danger. Call for help.
O Rest, Ice, Compression, and Elevation - RICEO Rest the injured part of the bodyO Apply Ice packs or cold compress, up to 10-15
min at a time every few hours for the first 2 days to prevent swelling
O Wear an elastic “Compression” bandage for at least 2 days to reduce swelling (Such as an ACE bandage)
O Elevate the injured area above the level of the heart as much as possible to reduce swelling
HazardsThat Cause Cuts and Lacerations
O Using dull knives for food preparation
O Cleaning slicer or food processer blades
O Using scissors to portion grapes or open boxes
O Improper placement and or use of foil or film to wrap boxes
PreventionFor Cuts and Lacerations
O Keep knife blades sharpO Use proper knife skills
O Cut away from your bodyO Wash knives separately and store knives with the blade
coveredO Hold knife facing down and announce that you are
carrying a sharp object when walking through the kitchen with a sharp objectO “Sharp Behind”
O Do not run with a knife or point the blade at someoneO Always use safety guard on manual slicing equipmentO Electric slicers and food processors should only be run
by trained staff with all machine guards in placeO Dispose of broken glass properly
First AidFor Cuts and Lacerations
O Cover the wound and apply pressure until the bleeding stops
O Wash with soap and water, apply antiseptic and a sterile bandage
O Continue to apply pressure and seek medical assistance, if cut is severe.
*Any time you have a band aid on your hand or finger in a kitchen setting, you must wear a glove over the injured hand.
HazardsThat Cause Fires and Burns
O Removing pans from oven or steamO Lifting film wrap or foil towards you
when removing foods from steamers, ovens, or microwaves
O Allowing grease to build up on ranges or drip pans
PreventionFor Fires and Burns
O Keep handles or pots turned in so they are out of walkwaysO Keep potholders within easy reach of hot items.
O Such as, pots, steam tables, and sheet pansO Use potholders to move hot objects – never use rags that
may be dampO Open lids to pots, pans, and plastic wrap over microwaved
bowls away from your body to prevent steam burnsO Do NOT leave dish rags, aprons, and other cloth items near
any hot surfaceO Announce that you are carrying a hot object when walking
through the kitchen with a hot object.O “Hot Behind”
O Keep ranges and drip pans free from grease
*Know where the fire extinguishers are located, which extinguisher to use, and how to use them!
PreventionFor Fires and Burns
O Extinguish fires with a fire extinguisher or baking soda
O Use water if fire is small and not a grease fire
O Do not put grease fires out with waterO Water will spread the
fire
First AidFor Fires and Burns
O If clothing catches fire, smother the flames.
O FollowO Stop, Drop, and Roll procedures
O Place area under cold running waterO Do not apply ointment
HazardsThat cause Electric Shocks
O Using electrical equipment with cords that have been cut or frayed
O Allowing electrical cords to lie in water
O Using faulty electrical equipment
PreventionFor Electric Shocks
O Avoid working with water and electrical appliances at the same time
O Unplug appliances by the plug, not the cord
O Do NOT use damaged appliances.O Do NOT overload outlets.O Never force a three-prong plug into a
two-prong outlet or extension cordO Never use electrical equipment with a
frayed cord or bent prongs
First AidFor Electric Shocks
O Do NOT touch someone who is experiencing an electrical shock
O Remove the source of the shock with a nonconductive material, such as wood or plastic
HazardsThat Cause Chemical Exposure
O Using chemicals that you have not been adequately trained to use
O Using cleaning products from another department or bringing them from home
O Using more than the recommended amounts of sanitizers such as bleach
O Cleaning products that are not stored in their original containers or are not labeled.
PreventionFor Chemical Exposure
O Store chemicals in their original, clearly labeled containers with tight lids
O Store chemicals in a separate and secure area away from food or heat sources. And out of the reach of children
O Only use chemicals in a well-ventilated area, not in closed spaces.
O Wash hands after using or touching any chemicals or equipment used with chemicals
O Make sure Material Safety Data Sheets (MSDS) are available for each chemical used in the work place and all staff members know where to find this information.
First AidFor Chemical Exposure
O Call the Poison Control CenterO Keep the chemical container to
ensure accurate information is given to the Control Center operator
PreventionFor Choking
O Ensure that students are not given foods that could be a choking hazard
First AidFor choking
O The abdominal thrust is a procedure used to save choking victims
O See medical assistance immediately
