Part of Unit: Culinary Arts & Restaurant, Manager Services & Beverages
Lesson Plan Overview / Details
Students will know the importance of safety in the workplace and will become a well-rounded food service professional.
- Two Class Periods
- 110 Minutes
California Career and Technical Education Standards
- HTR.B.B5.6 Understand the procedures for cleaning, maintaining, and repairing facilities an...
- HTR.FS.5.1 Apply appropriate problem-solving strategies and critical thinking skills to wor...
- HTR.FS.5.4 Apply decision-making skills to achieve balance in the multiple roles of persona...
- HTR.FS.6.2 Understand the critical elements for health and safety practices related to stor...
California Academic Content Standards (Integrated)
- S.9-12.C.5.f* Students know how to calculate pH from the hydrogen-ion concentration.
- S.9-12.C.5.g* Students know buffers stabilize pH in acid–base reactions.
- S.9-12.IE.1.c Identify possible reasons for inconsistent results, such as sources of error or ...
- S.9-12.IE.1.d Formulate explanations by using logic and evidence.
Objectives and Goals
A Safety Program: It is an essential part of a responsible hospitality operation, and should be part of every operation's overall business strategy. Benefits: - Repeat customers- Employee job satisfaction- Lower operating costs- Increased profitability
Activities in this Lesson
- Getting started at work - Hooks / Set
Then ask class. "open forum"
-Who is legally responsible for providing a safe enviroment and ensuring safe practices?
-Define the role of Occupational safety and health administration (OSHA) regulations
-What are Hazard communication standard requirements for employers?
- Introduction to Workplace Safety - Lecture
Safety in the Kitchen:
The keys to preventing kitchen accidents are careful kitchen management and safe work habits. Falls, electrical shock, cuts, burns and poisoning are all kitchen hazards. Stay calm and never hesitate to call for help.
General Safety Guidelines
• Do not let hair, jewelry, sleeves dangle. They may catch fire or get tangled in appliances.
• Keep your mind on what you’re doing.
• Prevent clutter – Clean up as you go and put things away.
• Close drawers and doors.
• Use the right tool for the job.
• Store heavy or bulky items on low shelves.
Falls: Keep floors clean and free of clutter. Wipe up spills, spatters and peelings. Eliminate other hazards, slippery throw rugs and damaged or worn flooring. Tie shoes, avoid long clothes and floppy slippers. Use a firm stepstool or ladder instead of a chair. Use a bib-skid backing on rugs.
First aid for falls – Don’t move a person with broken bones unless necessary. Call medical help if head aches, dizziness, vomiting, or speech impairment results from head injury. Mild bruises/sprains need an ice bag or cold water/cloths and elevation.
Cuts: Keep knives sharp and use properly. Use a drawer divider or knife rack for sharp cutting tools. Don’t try to catch a falling knife. Don’t soak knives in sink or dishpan or water. Sweep up broken glass from the floor using broom and dustpan. Use a wet paper towel instead of bare fingers.
First aid for cuts - Stop severe bleeding with the pressure of a thick cloth; get medical help. Minor cuts – wash with soap and water, blot dry and bandage. Consumer product safety commission estimates over 137,000 people receive hospital treatment for injuries from kitchen knives each year.
Electrical Safety: Appliances save both time and work in the kitchen. But, they are a source of shock, burns and other injuries. Read owner’s manual. Water and electricity don’t mix – Avoid damage to electrical cords by NOT tugging on cord, stapling, or burning them.
Use outlets properly – overloading polarized plugs(one blade wider than other) Use care with any plugged in appliance. Watch for problems.
First aid for electrical shock – Don’t touch person connected to electricity. Turn off power, pull plug or pull person away with cloth loop. Administer CPR if qualified and call medical help.
Cause burns, breathing difficulties and poisoning. Read labels. Never transfer hazardous products to another container. Never mix different chemical products. Never mix compounds such as bleach/ammonia. Use charcoal/hibachi outside ONLY – gives off carbon monoxide. Follow antidote directions in well ventilated area if poisoning occurs.
First aid for Poisons – Call medical help and if possible use antidote on label. If fumes, get person to well ventilated area. Flush eyes with water if irritated.
Fires: Every kitchen should have a fire extinguisher. Turn off heat, cover pan or pour salt or baking soda on flames. Never use water – grease will spatter and burn. Never attempt to carry a pan with burning contents – CAll the Fire Dept. – go outside.
In case of fire: Turn off appliance. Use baking soda instead of water. Use a fire extinguisher. If clothing catches on fire, drop to the ground and roll. STOP. DROP. ROLL. Crawl on the ground to get out of smoke filled room.
First aid for Burns – Cool it with cold water/prolonged ice will freeze tissue. Avoid ointments, grease and oil (contributes to the cooking process of the burn).
Choking: Heimlich maneuver
CPR – If person has stopped breathing and heartbeat have stopped.
First aid for Choking – If person can speak, cough or breathe, do nothing. Do the Heimlich Maneuver procedure.
- Preventing Fires and Burns - Lecture
Teacher must, cover:
- identify electrical hazards that contribute to accidental fires
- Classify different types of fires and fire extinguishers
- Proper actions to take in the event of a fire at a food service operation
- Preventing burns
-Because fire is a major hazard, everyone should know how to protect themselves and their customers. Installing fire safety equipment, developing and publizing evacuation routes, maintaining exit routes and training and drilling employees are the main parts of a fire safety plan.
One third of all accidental fires in restaurants are due to faulty electrical wiring and equipment. For example:
-Frayed cords-Too many plugs in an outlet or extension
-Cracked receptacle plate
-Lack of ground plugs-Lack of grounded outlet
-Also always check for discharged or damaged fire extinguishers. Replace any that are not working properly.
Grease fires can be prevented by following a regular cleaning schedule for walls and work surfaces of
-Microwave and convection ovens
-Heating&Air conditioning-Venttilation units-Hood and filters
-Keep all flammable items and materials away from heat sources
- In addition all linens, food in dry storage, boxes, and papergoods should always be stored away from corrosive materials such as bleaches and cleaners.
- Smoke and heat detectors should have a dependable battery powered supply or be hard wired in to the alarm system.
-All restaurant fires are classified as A, B, or C.
CLASS A fires usually involve wood, paper cloth, or cardboard and typically occur in storage rooms, dining areas, garbage areas, and restrooms.
CLASS B fires usually involve flammable liquids and grease fire and typically occur in the kitchen and maintains areas.
CLASS C fires usually involve live electrical equipment.
Different types of fires require different types of fire extinguishers. All types of extinguishing systems focus on four ways to put out a fire.
-Remove the fire's fuel supply -Deny it oxygen
-Cool the fire's fuel belowit's combustion point
-Disrupt the flame's chain reaction by using a dry chemical extinguisher.
Automatic sprinklers operate whether the restaurant is open or closed. Automatic sprinklers provide early response to fire. Specical kitchen sprinkler systems are required by National Fire Protection Association for all equipment.
Hand portable fire extinguisher can be used for small fires, but the person using them must know the correct way to use them. When using any extinguisher, always remember the
P = pull the pin.
A = Aim at the base of the fire.
S = Squeeze the trigger.
S = Sweep from side to side, Stand 6-8 feet away when spraying.
-To protect employees and customers if there is a fire , a well designed and practice emergency plan should be ready-in advance.
Plan for an evacuation
Mark each route with signs or lights
Provide emergency lighting
All exit doors should open outward without keys
Start evacuating people Immediately
Call the fire department. Do Not Assume someone else called.
Shut off gas valves
Meet at the designated assembly point
Inform a firefighter if someone is missing
- Types of fires and Chart. [ Download ]
- Preventing slips trips and falls - Lecture
-List hazards that contribute to injury due to slips, trips, or falls.
-Outline proper procedures for cleaning up spills on floors.
- There are many ways you can help prevent slips trips, and falls. Most slips, trips, and falls occur on three types of surfaces: (Steps-Floors-and pavement). These types of accidents usually occur while people are doing something else such as walking, carrying objects or simply daydreaming. The best way to safegaurd customers and coworkers is to anticipate what might happen. While pompt service is important, hurrying can cause accidents. Exterior areas should be checked for weather hazards such as snow, ice, flooding, standing puddles, or oil slicks.
- Grease, oil, and water on floors are major causes of slips and falls and can occur anywhere. To prevent grease bulidup, floors should bre throughly cleaned at least once a day, usually after closing. Spills should be cleaned up immediately. While one employee is in charge of clean-up, another employee should:
*Verbally warn nearby customers and employees.
*Block the area. Post signs, such as "Caution--Wet floor," while clean-up is happening.
* Direct people around the spill.
- Preventing Cuts - Lecture
-Locate and list hazards that can cause cuts.
-Demonstrate correct and safe use of knives
- Cuts can happen more frequently to kitchen employees, but other employees and customers could be hurt from broken glass or sharp tableware; some sharp hazards.
*Cans, can lids, and can openers
*Cutting strips on boxes of aluminum foil and plastic wrap.
* Wooden crates
*Box operners and utility knives
- To avoid cuts, follow these kitchen safety tips:
*Use gloves or a towel to protect hands while removing lids from glass bottle or jars.
* Use proper openers on bottle and can; never use knives.
*Cover food with plastic wraps or lids insteads of glass
- Knives are a standard tool in the kitchen, but they can be very dangerous if not handled properly. Each type of knife has a specific use. Sharp knives are much safer than dull ones. They cut more evenly and with less work .
- Safety Is An Ongoing Practice - Lecture
-Explain the importance of general safety audit.
-Explain the importance of completing standard report for any accidents or illnesses at the operation
-List ways to use protective clothing and equipment to prevent injuries.
- Is your restaurant safe? Safety program guidelines should be based on the operation's existing safety practices and the insurance carrier's requirements. Any safety program must meet the operation's specific needs. A general safety audit is a safety inspection of an operation' facilities, equipment, employee practices, and management practices. In a general safety audit, any areas or practices that might be hazardous to employees and customers are identified.
The safety audit is in the form of a checklist. The general areas covered in a safety audit are:
-Facilities & Equipment
-Employee Practices & Management practices
- Making sure all students understand. - Closure
- Hot pans, Dishes, Food, and beverages can burn both customers and employees. Correct uniforms and protective equpiment can protect employees against spattering, escaping steam, and hot equipment.
-Keep hand protectors dry; if gloves are worn , they should fit snugly and must be made of nonflammable materials.
-Traffic patterns are especially important in the kitchen and serving areas. When carrying hot food or other hot items warn others who may not see you that you are coming through, saying "corner" " Behind you".
-Always be aware of your surroundings when handling hot items.
- An accident is an unplanned undesirable event that can cause property damage injuries or fatalities, lost time from work, and disruptions of work. Any event that compromises customer or employee safety should be investigated and recorded--even if an actual injury did not occur. A foodservice establishment is required to report to OSHA within eight hours any accident resulting in death, or the hospitalization of three or more employees. Other employee injuries and illnesses must be recorded within six working days. In addition, an establishment must maintain a year long log of occupational injuries and illnesses.
- Encouragement and incentives motivate people much more strongly than punishment and criticism. Praise others for following the right procedures as you see them in action. A recognition or award system for employees, such as thanking them for offering safety suggestions, is another good way to encourage safety practices. People should only do jobs for which they have been trained, and which they are physically able to complete.
- Supplying good-quality tools,utensils, equipment, and protective clothing shows management's commitment to employee safety. Personal protective equipment, such as gloves and goggles, will protect employees from potential hazards on the job.
- Employees also have the responsibility to use the equipment properly and to wear the protective clothing. In the most successful safety programs, employees recognize safety hazards and remove thenm on their own initiative.
- Assessment Types:
- Rubrics, Journals, Interviews, Teacher-Made Test,
Collect all note books to grade. Making sure alll students are keeping actuarte notes.
In the PROStart book have students take the review for (3.1, 3.2, 3.3, 3.5, 3.7)
Take the chapter test (chp.3)