Safety and Sanitation PDF

Safety and Sanitation Carmen M. Pérez, DrPH, MHSN, RDN, LND Objectives Identify and explain the fundamentals of fire safety. Describe ways that ergonomics affects design. Identify strategies to ensure employee comfort and safety. Select the most appropriate flooring and carpeting for foodservice spa...

Safety and Sanitation Carmen M. Pérez, DrPH, MHSN, RDN, LND Objectives Identify and explain the fundamentals of fire safety. Describe ways that ergonomics affects design. Identify strategies to ensure employee comfort and safety. Select the most appropriate flooring and carpeting for foodservice spaces. Identify and explain the fundamentals of sanitation, food safety, and waste management. ü1/3 of all restaurant fires originate in the kitchen üGenerally flash fires on cooking equipment Prevention steps 1. Control of ignitable sources 2. Control of combustible materials Ignitable sources Combustible materials ü deep fat frying ü oil, fat, butter, grease traps ü ovens, stovetops ü cooking alcohols ü hoods ü sugar, flour ü open-flame equipment ü non-dairy milk, creamer ü electrical ü cleaning products ü grills ü paper towels, napkins, oven mitts* ü heaters ü food waste *Are flame-resistant, but not fireproof (it can still catch fire). Fire Protection Fire safety inspection before a fire insurance policy Re-inspected every 6 months National Fire Protection Association NFPA www.nfpa.org Codes and Standards (see Moodle) Fire Prevention Week October 6 – 12, 2024 10 Commandments of Fire Safety Portable fire extinguishers: properly located and mounted; correct type and size; properly identified; fully charged and maintained. Train employees proper use. Train employees emergency exits. Post emergency phone numbers appropriate locations. Exists: unobstructed; lighting and signs Exists: follow housekeeping procedures Clean: kitchen hood, filters, ducts Inspection by qualified person every 6 months: automatic fire protection system. Annually inspection: automatic sprinkler system Inspection: electrical system Automatic Fire Protection System Ergonomics An applied science that involves studying the characteristics of people and designing or arranging their activities so they are done in the safest and most efficient manner. Planning easy entrance and exit from the facility. Placement of public areas to make service easier. Ergonomics in Foodservice Design of specific work areas to facilitate safer or more sanitary work. Finding alternatives to repetitive tasks or heavy lifting. Late 1990s began requiring some employers to adopt full-scale ergonomics programs to change –or at least limit- working conditions that contribute to musculoskeletal disorders, or MSDs. Risk Factors for MSDs Repetitive work: typing, chopping, etc. Reaching (either below the knees or above the shoulders) to grasp objects. Using power tools (electric, vibrating). Being seated for long periods in the same position. Bending or twisting the torso while lifting heavy objects. Maintaining awkward posture while working. ª Use mechanical feed conveyors or dumpers to take product and move it into bins or vats. ª This reduces the risk of employee injury by putting the lifting and repositioning tasks on a machine. Employee Comfort & Safety Slips and falls: wet floor, icy sidewalk, climbing ladders or steps Bumps and bruises: dropping things bumping into things, mid-aisle collisions Back injuries: moving and handling heavy equipment and bulk supplies Cuts: knives, electric slices, sharp kitchen tools Burns: hot oil, hot water, cooking process, dishwashing CHAPTER 8 SAFETY AND SANITATION TABLE 8–1 Height Recommendations for Kitchen Tables EQUIPMENT USE SUGGESTED HEIGHT Worktable, for light work done standing 37–39 inches (for women) 39–41 inches (for men) 35–36 inches 26–28 inches Worktable, for heavy work (kneading, chopping) Equipment table (for mixers, etc.) What makes for a safe kitchen work environment? We’ve219-220 already discussed the necessity Other specific recommendations in pages for noise control, adequate lighting, temperature control, and removal of stale air. Now let’s talk about basic equipment needs. Foodservice workers spend about 90 percent of their time on their feet. It’s not the standing that’s the real problem, but the back and muscle strain that results from having to bend at uncomfortable angles to do repetitive work in a standing position. In an ideal situation, the work surface could be raised or lowered to a height where the person could work without having to bend. More realistically, you can adjust the worktables to the correct height for the persons who use them most often. However, there are some in the receiving area. Wheeled carts or hand trucks should be used to move heavy or bulky 4_Ch08_p241-269.qxdsupplies. 7/17/08 1:15 AM Page 247 When using kitchen equipment, the rules are mostly a combination of common sense and attention to detail. Keep it clean, and keep it well maintained. Other good rules: Other Good Rules Don’t leave equipment where someone might trip on it. Don’t try to use a piece of equipment for something it was not designed to do. Read the instruction manual or owner’s manual, and pay attention to any warning EMPLOYEE COMFORT AND SAFETY stickers placed by the manufacturer on the equipment itself. Keep electrical cords out of the way and in good condition. Check the batteries and/or chargers of battery-powered equipment. Pay attention when the equipment is in use. Keep both hands on it when it is operating. Use safety guards if they are part of the equipment. Always unplug it before you adjust or repair it. Have a “red tag” system, or another clear way to mark equipment that needs to be repaired, so others will know not to use it. Some restaurants have a policy of “clean it after each use.” This is partly to get equipment ready for the next use, but also because cleaning it offers a good chance to notice and 247 Flooring and Floor Mats All floors must be kept clean and dry üMats, platforms, floor drains Provide a bit of cushioning for the long hours the staff spend on their feet. Floor Mats Rubber mats Neoprene rubber Solid or sponge vinyl Greaseproof Not be hard but texture Public entrances: able to trap incoming snow, ice, moisture, or mud unglazed 3/8” thick ½ or ¾” thick in areas with heavy foot traffic or where appliances are frequently rolled Flooring - unglazed quarry tile is the undisputed favorite. glazed Aggregate or nonskid floor surfaces Monolithic floor: one-piece floor, poured all at once and made of epoxy, polyester, urethane, or magnesite cement. Composite Sheet Vinyl Hubbelite: compound mixture of cement, copper, limestone, magnesium, and a few other ingredients. Terrazzo flooring for public spaces Hardwood flooring for dining areas Carpeting flooring only for dining areas Sanitation Sanitizing: üthe additional treatment of equipment and utensils after basic cleaning to kill germs and bacteria. See page 226 National Sanitation Foundation International (NSF) ü set voluntary standards ü test and certify products and systems Bacteria Antimicrobials: is a substance that naturally retards bacteria growth Contents: silver ions, ozone injected into water, chlorine dioxide, nano-antibiotic mother granule Fungus Mold Fatal to only small percentage of people Spores trigger allergies and asthma Can prove debilitating to people with respiratory problems or compromised immune systems Irritating effects: a burning sensation in the eyes and nose, coughing and skin irritation Fungus Mold - growth where moisture is persistence. Food Handling Gloves: a topic of debate üCan contribute to accidents üCross contamination üWhen exposed to light or moisture, emits chlorine dioxide, a water-soluble gas that can be used as a disinfectant Waste Management It saves money. It protects the environment. It complies with state laws. It has public relations benefits. Waste Management System Source reduction Reuse and recycling Composting Combustion or incineration Landfill use Source Reduction Making less waste in the first place Secondary goal: reducing the toxicity of the waste than still exists. Upcycling Food Waste