Food Service Safety
16 Meeting Kits | 2 Safety Videos | 4 Online Courses | 5 Safety Quizzes | 4 Fatality Reports | 24 Articles & Expert Guidance Tips
The food service industry presents a wide variety of hazards for workers.
First, slips, trips and falls are the leading cause of workplace accidents in North America. They are also some of the most avoidable accidents. In food safety, workers can slips on grease or trip over mop buckets. They could hit their heads falling or get sprains and strains.
Slips, trips and falls ties into the importance of housekeeping in the food service industry. A clean workplace minimize the potential for workers to trip over objects left laying around, or slipping on slippery floors. Proper signage can also help indicate areas that have recently been mopped.
Fire hazards can also be present in certain food service industry settings. Particularly in kitchens. Knowing which extinguishers are available and which types of fires they combat is important for workers.
What’s more, workers in the food industry who work in factories are at risk of hazards involving the equipment they work with, vehicles around them like forklifts or semi-trucks, and exposure foodborne illnesses.
Finally, food service safety wouldn’t be complete without an explanation on the appropriate use of PPE. Each job in the food service industry will have its own unique PPE required to perform the job or task safely.
Serving Up Safety
“Would you like fries with that?” is one important question when you work in food service. Another is, “What are the hazards of my job?” Actually, that’s a two-part question because you also need to ask, “And how can I keep from getting injured?”
A Slice of Safety Can Help Prevent Knife Injuries
Many workers use utility knives to open packaging. But one wrong move and these tools can do serious harm. In fact, nearly 40 percent of all injuries attributed to manual workshop tools in the US involve utility knives. And it’s not only utility knives that pose a risk. The straight hand knife is also a commonly used tool in many industries and the cause of many severe accidents.
Kitchen Fire Extinguisher
Fire extinguishers have received a new letter. The well-known Class A, B, C and D extinguishers have been joined by a Class K extinguisher. This new type was designed to fight fires that involve cooking oil.
The Class K extinguisher is a response to the trend toward using vegetable oils for frying instead of animal fats. The vegetable oils cook at a higher temperature. The Class B extinguishers used previously are not effective against these hotter fires.
Serve Yourself A Safe Workday
Cooks and helpers are more likely to suffer burns than workers in other industries. The food service industry is not the most hazardous, but it does have its dangers.
Hazards include knives and broken glass, wet floors, cramped quarters, heavy machines and electrical and chemical issues. Food preparers lift heavy sacks and boxes, work near heat, and do a lot of cutting and dicing. Servers lift heavy trays and bins. As a result, any food service worker may experience shoulder, tendon or muscle injuries.
Food Service Safety
People in food services jobs such as cooking, busing tables, and serving food are exposed to dangers that they may take for granted — and some of these hazards are lethal.
But careful attention and a few simple precautions can help.
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SafetyNow adds 4 new engaging safety meeting kits each month.
Knife Safety - Hospitality Industry Safety Video
This video is targeted towards anyone who uses knives but focuses on a food service environment. Describes proper personal protective equipment, “how to” and information on storing, cleaning, and handling knives. This information is vital to the prevention of cut, slice or puncture wounds.
Bloodborne Pathogens Safety Video
This video meets the training requirements for employees working in service, hospitality, and foodservice industries. Designed for workers identified as first aid/CPR providers or whose jobs may expose them to blood or blood-exposed body fluids, linens or clothing. Explains exactly what bloodborne pathogens are, their potential effects on employee health, and how to reduce exposure to BBP, HIV, and/or HBV.
Food. We like it. Smelling it, tasting it, feeling full of it, food is pretty key to our happiness. But if you’ve ever had food poisoning, you know that food can sometimes be very, very bad. In fact, food causes approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in the United States each year. The sad thing is, the vast majority of those illnesses could have easily been avoided if the people who handled and prepared the food had followed proper food safety practices. After successfully completing this course, the learner should be able to recognize the purpose of the FDA’s Food Code and identify the responsibilities of food employees regarding the prevention of foodborne illness. This course is designed for all employees in food service establishments and commercial kitchens, with particular emphasis on those employees designated by the FDA’s Food Code as “food employees” and “conditional employees.”
Basic First Aid
Emergencies can happen any time, any place. This course will teach employees the basics of first aid procedures and how to apply them to real-world scenarios. Employees will learn how to identify the steps for conducting basic first aid. They will also learn how to recognize the symptoms and procedures for common first aid situations. This course is presented in English and Spanish.
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