2. 8/27 Amuse Bouche
Write on your Slates
List common causes of typical
accidents and injuries in the
food service industry.
http://animoto.com/play/wzbzYmMr3BvaTiKN6owu1g
4. Objectives
Students will be able to:
• Determine the purpose of healthcodes
and violations.
Identify common causes of typical
accidents and injuries in the food
service industry.
Explain appropriate procedures to
prevent injuries in the workplace.
5.
6. Health Inspection
First Inspection of the Year: Friday during lunch
service
• E=Excellent Rating
• Warnings/Positive Feedback
• Congratulations to Christian Norris, Lizette Lopez,
and Monica – these 3 students were under
intense scrutiny and passed with raving reviews!!!
7. Think/Write/Share
• How often do health inspections occur?
How do food service establishments know
when a health inspector will be visiting?
• How should employees behave when a
health inspector is visiting the facility?
8. New Guideline for Hair Restraints
• Health Code calls for “proper hair restraints”
• Correct:
– Hat
– Hair net
– Bandana
– Hair back and bond
• Incorrect:
– Long pony tail
– Hair in face
14. Ergonomics
Ergonomics is the science
concerned with the efficient and
safe interaction between people
and things in their environment.
This involves safe use of equipment
and work space
15. Food Service Hazards
Workplace accidents cost the
foodservice industry over $48 billion
per year
Fatigue, poor kitchen design, and
minimal training all contribute to
these accidents
Despite the frequency of workplace
accidents, they can be controlled
17. Kitchen Equipment
• What type of equipment would a food
service worker use and need to clean?
Stoves, Mixers, Steamers, Slicers,
Grinders, Dish Machines, Grills, Fryers,
Steam Baths, Knives
18. Kitchen Equipment
What hazards could occur while employees
are using or cleaning kitchen equipment?
• Slips & Trips
• Cuts
• Back Strain
• Burns and Scalds
• Chemical Hazards
21. What Items NEVER go in a
Commercial Dishwasher?
Why?
(Think-Pair-Share)
22. LOCKOUT/TAGOUT
• To protect workers from faulty equipment,
OSHA implemented a lockout/tagout
procedure.
• Lockout/tagout requires all necessary
switches on electrical equipment to be
locked out and tagged when they are
malfunctioning.
• This prevents equipment from being used
while it is being repaired.
24. One Minute Summary: summarize
when lockout/tagout is used, why,
and how it protects workers.
25. What precautions do managers need to
take to prevent slips and trips from
occurring?
• Clean spills immediately
• Keep walkways clear of boxes or other items an
employee may trip over
• Require employees to wear slip proof, close-toed,
supportive shoes
• Use non-slip floor mats
http://www.youtube.com/watch?v=I6a4p6L-wuI
26. *IMPORTANT: KITCHEN
LANGUAGE
• To prevent injuries & mishaps, Use
“Restaurant Lingo” to Indicate your
proximity to other workers:
• Coming Through
• Behind
• Door
• Hot Food, Coming Through
27. Think-Pair-Share:
When would these phrases be used?
Why?
What additional signals should restaurant
workers use to prevent injuries?
28. What precautions need to be taken
to prevent cuts?
Provide mesh gloves for employees
to wear when cutting or using sharp
knives or working near blades.
Train employees in proper use of
knives.
29. What precautions do employers need
to take to prevent strains from
occurring?
• Organize work areas- Keep frequently
used items closest to them and store
seldom used items further away.
• Train employees as to proper lifting
techniques
• Provide back braces to employees for
lifting heavy objects
• Rotate tasks
30. What precautions need to be taken
to prevent burns and scalds?
• Train employees with guidelines to be
followed when working with hot food
and equipment
• Never leave food unmonitored.
• Provide and require use of protective
clothing
• Instruct employees to cool cooking
equipment and vents before cleaning
32. PLAY!
OR
Pass…
Emergencies in the Commercial Kitchen…
Define Emergencies-
33. Preparing for Emergencies
Checklist
Given that an emergency is a
potentially life-threatening situation,
the first step is to call for medical
assistance.
Respond quickly, but remain calm
Locate first aid kit or emergency kit
Assess the situation then follow the
guidelines on the following slides while
waiting for help to arrive
8/25/2012 33
34. First Aid for Burns
• Cool the burned skin to stop the burning
• Bandage the burn
• Minimize the risk of shock
35. FIRST AID FOR
WOUNDS
Put on disposable gloves
Clean cut with soap and rinse under
water
Place bandage over the cut
If bleeding doesn’t stop, elevate the
limb above the heart to reduce the amount
of blood going to the cut area
Apply pressure using sterile gauze or
clean cloth
Wash hands thoroughly after treating
the wound
36. First Aid for Choking
• If the person is conscious and choking but
cannot verbally respond, use the Heimlich
Maneuver to unlodge the object blocking
the person’s airway.
• CPR is to be used on unresponsive
victims.
• The sooner these procedures are
performed, the greater the victim’s chance
of survival
37. DRILL!!!
Turn to your neighbor and drill
Each other on facts, procedures,
and vocabulary identification
Covered so far in the presentation.
37
38. Closure:
create a checklist…
Be prepared to
share!
40. Commercial Equipment
Terminology
Microwave Oven Food Processor
Griddles Roasting Pan
Conventional Oven Deep Fryers
Range Tilt Kettle
Grill Saucepan
Salamander Steamer
Tilt Skillet Sauté Pan
Hotel Pan Broiler
Saucepot Rondeau
Deck oven Sheet Pan
Steam-Jacketed Kettle Convection Oven
Wok Electric Slicer
Stockpot
Notas del editor
2. Whiteboards/Slatesstudent writes answer or solution to a question posed by the teacherteacher solicits all students to show at the same timeteacher gives feedback to the students
Have students record these reminders on back of notetaker
Remind students about washing dishes/ washing hands between loading dirty dishes and unstacking clean dishes
Notetaker
3. Think-pair-shareteacher presents a questionteacher gives wait time for student to form answerteacher instructs students to share their answer with a partnerteacher calls on non-volunteers to share with the class
If liquids are spilled on the floor, they should be mopped up and a wet floor warning sign posted.Wear slip proof, close-toed, supportive shoes. Shoes should have cushioned insteps and slip-resistant solesMake sure proper matting is covering floors- non-slip floor mats ensure that spills don’t become slips
Knife safety will be reviewed in depth during the knife skills unit, this is a brief reminder
Comfortable, supportive shoes are essential for kitchen workers due to long periods of standing.Moving and stretching frequently and rotating tasks can help workers avoid static postures and fatigue. To reduce overreaching, workers should keep their frequently used items closest to them and store seldom used items further away. Proper lifting techniques when moving heavy pots and food items can prevent strains.
. Cooking equipment and vents should be cooled before cleaning them; it is best to clean equipment at the start of a shift.Fire safety will be covered in depth later in the unit.Other heat sources include boiling water, steam baths, sinks and dish washers. Reaching over boiling pots and hot water sources can lead to severe burns from steam. When opening pots or steam baths, workers should stand to the side and use the lid as a shield.To prevent fires, workers should monitor cooking food carefully. Hot grease and oil should never be left unattended. Oils and grease should be cooled before transporting them. Grease traps and grill surfaces should be cleaned frequently and flammable items should not be kept near flames or heat sources. It is important to know and practice emergency procedures, first aid, and how to use a fire extinguisher.Wearing close-fitting sleeves prevents catching them on pot handles, oven and stove knobs, or dangling them in flames or hot oil. Shoes should have cushioned insteps and slip-resistant soles. Aprons provide an added layer of protection from splashes of hot water or grease. Hand mitts and pot holders should be used when handling hot items
5. Pass or Playteacher poses a question and gives wait timeteacher calls on a student and asks them “pass or play?”student says “play” if they wish to answer the question or “pass to__________” if they want to pass to a specific classmateteacher provides feedback
An emergency is a potentially life-threatening situation that usually occurs suddenly and unexpectedly. It is important to be prepared so you know how to respond. When an emergency happens, how you react may make all the difference. Remind students to alsway post telephone numbers of emergency services such as fire department, poison control, police department (in the event foul play was involved) and an emergency response system.
Cool the burned skin by applying cold water over the affected area. You can use water from a faucet or soaked towels. Do not use ice or ice water. Never apply ointments, sprays, antiseptics, or remedies unless instructed to do so by a medical professionalBandage burn as directed in first aid manual.Minimize the risk of shock by keeping the victim from getting chilled or overheated. Have the victim rest.
If wound is deep, do not waste time with cleaning first
Instruct students to locate the heimlich maneuver and CPR procedures while doing the research portion of today’s lessonCPR helps keep oxygen flowing to the brain and heart. This is done until advanced care can restore normal heart function.
21. Draw a picture, design a t-shirt, bumper sticker or create a logoteacher instructs students to create a picture to summarize information, a demonstration that has been given, etc.teacher may have students share or may collect the products