EHSS TFJ3C1 - Safety and Sanitation Worksheet PDF

EHSS TFJ3C1 – CARAYANIS – UNIT 1 – SAFETY AND SANITATION STUDENT NAME: Renee Sharrett Personal protective clothing, such as aprons, gloves, shoes and back braces can help you practice safety in the workplace. In the space below, please provide a brief statement as to why you think the following are...

EHSS TFJ3C1 – CARAYANIS – UNIT 1 – SAFETY AND SANITATION STUDENT NAME: Renee Sharrett Personal protective clothing, such as aprons, gloves, shoes and back braces can help you practice safety in the workplace. In the space below, please provide a brief statement as to why you think the following are important. Aprons: I believe aprons are important because they keep you clean and make sure the food that’s being cooked is safe to eat. Gloves: Gloves are an extra layer of protection from contaminating food with bacteria. There are also different levels of gloves from heavy duty to light, which provide more levels of protection from washing pots to cracking eggs. Shoes: Shoes are considered a form of protective clothing and should taken just as seriously as wearing an apron. You should be wearing closed-toe shoes with sturdy and slip-resistant when cooking ti be safe. Back Braces: It is crucial to wear a Back Brace when lifting heavy objects to support the lower back. Food service workers are responsible to help prevent slips and falls, cuts, burns and scalds, and other personal injuries in the kitchen. Slips and falls are common work-related injuries. Yet most slips and falls can be avoided. In the following space please provide 8 examples of how slips and falls can be avoided: 1. Always walk and never run in the kitchen 2. Slips and equipment sliding in the floor on the floor can be caused by not wiping the floor up when there's grease spills immpedidalty. 3. Make sure floors are in good repair and use slip-resistant floor mats 4. Wear closed-toed shoes with slip-resistant soles to prevent injuries EHSS TFJ3C1 – CARAYANIS – UNIT 1 – SAFETY AND SANITATION STUDENT NAME: Renee Sharrett 5. Standing on a chair can be dangerous, you should always use safe ladders or stools to reach objects on high shelves. 6. make sure to close cabinets drawers and doors everytime 7. Ask for help or get a cart to help lifting heavy objects 8. Always keep traffic areas, particularly around exits, aisles, and stairs, free of clutter. Wet floors from cleaning can pose a hazard, as many slips and falls occur on surfaces slick with water and cleaning agents. To ensure safety, always display proper warning signs. There are many sharp tools in a commercial kitchen. This means the risk of being cut in a commercial kitchen is high. In the space below, provide 15 examples of how to safely work with sharp tools to lower risk of injury: 1. Use knives with their intended purpose only 2. Cut away form your body to prevent injuries 3. Always carry a knife down, with blade behind you, and blade tip ointed towards teh fllor 4. Be obserevnt of where you place your hand when reahcing for a knife 5. Don’t wav eyour hand when holing a knife 6. If a knife falls only try getting it when it is on the floor, not when it’s actually falling 7. Always have a firm grip on a knife when holding and using it 8. Don’t leave a knife handle hanging off an edge of a work surface 9. Always have dry hands and keep knife handle dry when using knife 10. Keep knifes sharp, dull kifes can lead to you hand slipping 11. Never cut on a wprk surface as it can lead to your hand slipping or damaging the knife, always use a cutting board EHSS TFJ3C1 – CARAYANIS – UNIT 1 – SAFETY AND SANITATION STUDENT NAME: Renee Sharrett 12. When cleaning commercial slicers where cuff guards and protective gloves 13. Never leave knifes soaking in water and always wash sharp tools separately 14. Get rid of broken knives or knives with loose blads 15. Keep knifes in a knife rack or knife kit Commercial kitchens have many types of heat producing equipment. There also are many different ways a food service worker can get burned. You can keep burns from happening. In the space below, provide 13 examples of to prevent burns: 1. Make sure pot lids is tilted away from your body to let the steam escape safely 2. Use dry pot holders or oven mitts. Wet cloth forms scalding steam when it touches hot pot and pans. 3. Move pot and pan handles away from the front of the range 4. Move away from the oven when oping it, to avoid rush of heat 5. Ask for help when handling large hot container, for safely and to prevent strain on your back 6. Read instruction manual before operating hot beverage machines 7. Always wear gloves and aprons when handling (changing or filtering) oil in a fryer EHSS TFJ3C1 – CARAYANIS – UNIT 1 – SAFETY AND SANITATION STUDENT NAME: Renee Sharrett 8. Always wear appropriate safety clothing when dealing with chemicals that coudlc uase burns 9. Keep oven dorr closed, to cook evenly and quickly 10. Clean oven when cooled down 11. Keep cooking areas, vent hoods, and other surfaces grease free to prevent fires. 12.Always keep paper, plastic, and other flammable materials away from hot cooking areas to prevent fires. 13.Unplug electrical appliances with frayed cords to prevent burns and electrical shocks. Inform superviovor if issue occus. Back injuries from improper lifting and bending are one of the most common types of workplace injuries. In the space below, provide the 7 steps in properly lifting heavy objects: 1. Start by bending your knees 2. make sure to keep your back straight 3. Have feet close to the object 4. Have your centre body over the load 5. Don’t jerk your body and lift up straight 6. When picking up or moving the object do not twist your body 7. Keep back straight as setting the load down slowly Each kitchen is different in its design and the equipment used. You should be familiar with each piece of equipment before you operate it. If you do not know how to properly use a piece of EHSS TFJ3C1 – CARAYANIS – UNIT 1 – SAFETY AND SANITATION STUDENT NAME: Renee Sharrett equipment, please ask your teacher. Do not attempt to use something that you have not been trained on. Fires in the workplace cause substantial property and equipment damage. They also cause injuries, and even death. Burns can be prevented by preventing fires. Fires are classified according to the type of material that catches fire. In the space below, provide 8 examples of how to prevent fires in the kitchen. 1. Always check ashtray contents are completely out before you empty them into the trash. 2. Be careful around gas appliances. If not possibility there can be a built-up gasses can explode if a match is lit nearby. 3. Make sure oily rags are stored in metal container so they don’t cause a fire 4. All smoke alarms work properly. 5. keep flammable materials away from heat sources. 6. Keep water away from electrical outlets. 7. Clean the range and oven hoods and filters regularly to remove grease that can catch on fire. 8. Keep all exits unlocked and accessible from the inside. Exits should also be clearly marked. Fire extinguishers are the most common type of fire protection equipment used in food service operations. The type, number and location of fire extinguishers that are needed can vary. A fire extinguisher should be located within each work area. Fire extinguishers use several types of chemicals to fight different kinds of fires. To prevent fight a fire properly you must use the right type, or class of extinguisher. Fire extinguishers are inspected and tagged on a regular basis. To use a fire extinguisher properly, hold the extinguisher upright and remove the safety pin. Point the nozzle at the bottom of the fire and push down the handle. Every foodservice business has fire emergency procedures. Employers must post fire exit signs in plain view above exits. Employers should know where to meet outside the business for a head count in case of fire. EHSS TFJ3C1 – CARAYANIS – UNIT 1 – SAFETY AND SANITATION STUDENT NAME: Renee Sharrett If you discover a fire, call the fire department right away even if the fire is small. Fires can grow very large very quickly. Fill out the following chart on Fire Extinguisher Types Class of Fire Type of Flammable Material Type of Extinguisher to Use Wood, paper, cloth, plastic Class A Class A:B Class A Grease, oil, chemicals Class A:B Class A:B:C Class B Electrical cords, switches, Class A:C wiring Class B:C Class C Combustible switches, wiring, Class D metals, iron Class D Fires in cooking appliances Class K involving combustible vegetable or animal oils and Class K fats An emergency is a potentially life-threatening situation that occurs suddenly and unexpectedly. You must know how to respond and who to contact during an emergency. The immediate response to an emergency often involves first aid. First Aid involves assisting an injured person until professional medical help can be provided. There are three types of burns, each one more severe than the last. Using the textbook please write out the characteristics for each type of burn. Types of Burns Characteristics of Burns The skin becomes red, sensitive, and sometimes swollen. These are the least severe of all burns. First degree burn These burns cause deeper, painful damage, and blistersform on the skin. The blisters Second degree burn ooze and are painful. EHSS TFJ3C1 – CARAYANIS – UNIT 1 – SAFETY AND SANITATION STUDENT NAME: Renee Sharrett The skin may be white and soft or black, charred, and leathery. Sometimes third-degree burns are not painful Third degree burn because the nerves in the skin have been destroyed. These are the worst kinds of burns. Third-degree burns must be treated immediately at a hospital. In the space below, provide the steps taken to treat minor burns until help arrives: 1. Remove the source of heat 2. Cool the burned skin to stop the burning. Apply cold water on the affected area for at elast 5 minutes. 3. Never apply ointments, sprays, antiseptics, or remedies to teh burned skin 4. Bandage the burns as directed in your first aid manuel 5. Minimize the risk of shock Please provide a definition for the for the four types of open wounds: Abrasion: is a scrape or minor cut. ex: A rug burn is an abrasion. Laceration:a cut or tear in the skin that can be quite deep. ex: A knife wound is a type of laceration. Avulsion: happens when a portion of the skin is partially or completely torn off. ex: A severed finger is an avulsion. Puncture: In the chart provided, please outline how to treat minor and serious wounds. Treat Minor Wound Treat Serious Wound EHSS TFJ3C1 – CARAYANIS – UNIT 1 – SAFETY AND SANITATION STUDENT NAME: Renee Sharrett 1. Wear disposable gloves to protect 1. Wear disposable gloves to protect yourself and the victim from infection. yourself and the victim from infection. 2. Clean the cut with soap water 2. Control the bleeding by applying pressure with sterile gauze or a clean 3. Place sterile gauze over the cut. cloth towel. Do not waste time by washing the wound first. Elevate the 4. Apply direct pressure over the sterile area while applying pressure. gauze or bandage to stop any 3. Cover the wound with clean bleeding. bandages. 5. If bleeding does not stop, raise the 4. Wash your hands thoroughly after limb above the heart. emergency help has arrived. When consumers eat out, they expect the food to be prepared and served in a sanitary environment. Sanitary means clean. When harmful microorganisms or substances are present in food, the food is contaminated. Contaminated food is food that is unfit to be eaten. Food can be directly contaminated or cross-contaminated. The three types of cross contamination are – food to food, human to food and equipment to food. In the space below, provide a definition and an example of direct and cross contamination: Direct Contamination: happens when raw foods, or the plants or animals from which they come, are exposed to harmful microorganisms. Example: harmful microorganisms found in soil that is used to grow grains could contaminate the grain and any products produced from the grain. Cross-Contamination: the movement of harmful microorganisms from one place to another. People cause most cases of cross-contamination. Example: food handlers can transfer organisms or substances when they prepare or serve foods. EHSS TFJ3C1 – CARAYANIS – UNIT 1 – SAFETY AND SANITATION STUDENT NAME: Renee Sharrett A hazard is a source of danger. These hazards are biological, chemical and physical. Using the internet, provide 2 examples of each type of hazard as it could apply to Hospitality and Tourism: Biological 1.Salmonella: The bacterium can be found in food that is not prpoperly cooked poultry, eggs, and contaminated raw vegetables. In a hospitality setting, improper food handling and storage can lead to the spread of bacteria, causing foodborne illnesses among guests. 2. E. coli: Most commonly found in contaminated water or raw foods such as beef and vegetables, E. coli can cause severe gastrointestinal infections. Inadequate sanitation and poor personal hygiene from food handlers can increase the risk of contamination​. Chemical 1. Cleaning Agents: Many cleaning agents used in hospitality, such as bleach and degreasers, are hazardous if improperly handled. Accidental mixing of incompatible chemicals can lead to toxic fumes, while improper cleaning practices can leave harmful residues on food contact surfaces. 2.Pesticide Residues: Residual pesticides from treated produce can be a hazard if not properly washed before preparation and consumption. This is particularly relevant in food service areas where fresh ingredients are handled​ Physical 1. Broken Glass: Glass from shattered dishes or containers can get into food, posing a risk of cuts or choking if ingested. This is a common risk in restaurant kitchens and bar areas. 2.Slips, Trips, and Falls: Wet floors from spills or recently cleaned areas can cause staff and guests to slip and fall, which can lead to potential serious injuries. This is a common issue in kitchens and dining areas where liquids are often in restaurants. Bacteria are tiny, single celled microorganisms. Bacteria multiply very quickly under the right conditions. The acronym FATTOM can help you remember these conditions: F: F=Food Bacteria need food for energy to grow. A: Acidity Bacteria generally do not grow well in acidic environments. T: Temperature Bacteria can thrive in temperatures between 41°F (5°C) and 135°F (57°C). Some bacteria can survive freezing and cooking. T: Time Although some bacteria multiply more quickly than others, it does take time for them to grow. EHSS TFJ3C1 – CARAYANIS – UNIT 1 – SAFETY AND SANITATION STUDENT NAME: Renee Sharrett O: Oxygen Many bacteria need oxygen to live. However, some bacteria do not need oxygen to grow. M: Moisture Bacteria prefer foods that are high in protein and moisture. Provide a brief description of the following terms: Viruses: Simple organisms that cause many food-related illnesses Parasites: an organism that must live in or on a host to sur-vive. Fungi:Spore-producing organisms found in soil, plants, animals, water, and in the air Molds: a form of fungus. The fuzzy-looking spores produced by molds can be seen with the naked eye. What is the difference between cleaning and sanitizing? Cleaning removes dirt and organic matter from surfaces using soap or detergents. Sanitizing kills bacteria on surfaces using chemicals A foodhandler is a worker who is in direct contact with food. You can help prevent foodborne illnesses by practicing good hygiene. Hygiene is using good grooming habits to maintain health. In your own words, fill out the chart below and state why clothes, hair, proper hand-washing, illness and wounds can contribute to preventing foodborne illnesses. Clothes By wearing a chefs coat that is washed after every use. You’re preventing your cothes from spreading bateria to food and microorgnains. Hair Microorganisms live in human hair and can be easily transmitted to food. Microorganisms can lead to foodborne illness. Alwyas wash your hair as microorganusms grow in oily, dirty hair. EHSS TFJ3C1 – CARAYANIS – UNIT 1 – SAFETY AND SANITATION STUDENT NAME: Renee Sharrett Proper Hand-Washing By not washing your hand you’re allowing different bacteria to get into your food, which can cause illness or even death, if not washed properly. Illness If you have a countaious sickness or have wound it is safer and more responsible to call you supervisor, to prevent the spreading of germs and bacteria. Avoiding contamination to the food is good for health and going home when you are sick will allow you to recover much faster. Wounds Bacteria can still travel even if you dont get sick. A good example is a burn, cut, or boil. The Hazard Analysis Critical Control Point (HACCP) system is used to keep food safe on its journey from the kitchen to the table. HACCP shows workers how to properly handle food, how to monitor food safety, and how to keep accurate records. The HACCP system was developed by the Pillsbury Company for NASA to keep food safe in outer space.Fill out the sequence chart below to display the steps in the HACCP system: First Step: Determine where food safety hazards might happen. For example, you might start by listing the areas and equipment that food comes in contact with while it is in the kitchen. Next Step: Find the critical control points where contamination could happen. Next Step: Set standards that are necessary for food to be considered safe. For example, set temperature limits for foods to be safe in storage areas. Next Step: Create a procedure to monitor the standards. For example, you might use a thermometer to check the temperatures of all foods and keep a record of these temperatures. Next Step: Take corrective action. For example, if a food does not meet an internal temperature standard, you may decide to change the cooking time. Next Step: Evaluate your procedures regularly. You may need to modify your procedures to keep food safe. Last Step: Develop a record-keeping system that identifies: Who documents the procedures. How documentation should be performed. When documentation should be performed. EHSS TFJ3C1 – CARAYANIS – UNIT 1 – SAFETY AND SANITATION STUDENT NAME: Renee Sharrett In the space below, list the 8 most frequent found food handling hazards: 1. Poor personal hygiene 2. Contaminated raw foods 3. Cross-contamination 4. Improper cooking 5. Improper holding 6. Improper cooling 7. Improper reheating 8. Improper cleaning The temperature danger zone for food is: Any food that has been in the danger zone for more than four hours should be thrown out. What does the term FIFO stand for and why is it important? FIFO menas first in, first out this program, food products that are oldest are used first, before newer products. This way, all products are fresh when they are used. What does the term “pasteurize” mean? Pasteirize is to heat a product at high enough temperatures to kill harmful bacteria. IF not pasteurizes food can spread microorganisms. Why is it important to always wash your fruits and vegetables before consuming them? To rince off any harmful bacteria, dirt or microorganisms. To also prevent cross contamination. EHSS TFJ3C1 – CARAYANIS – UNIT 1 – SAFETY AND SANITATION STUDENT NAME: Renee Sharrett In the classroom, out cutting boards are colour coded for the prevention of cross-contamination. The colours are as follows: White: fruits, vegetables, cheese, cooked meats and poultry Green: fruits and vegetables Red: raw meat Yellow: raw poultry Additional Notes: