Part of Lesson Plan: Preventing Accidents and Injuries

Activity Overview / Details

- 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.