Ch8 subsystem, employee/ customer safety, fire

what is the LAST FUNCTIONAL SUBSYSTEM which permeates all other?

safety, sanitation, and maintenance

ensuring safety in foodservice is the responsibility of the

foodservice manager

what must be a priority for foodservice managers to prevent injury or even death of employee or customer

accident prevention

safety of surroundings is often related to ________ and __________ practices

cleaning and maintenance

safety, sanitation, and maintenance falls where in the foodservice system table!

functional subsystems

TRANSFORMATION- tuns inputs into outputs

define accident

unexpected event resulting in injury, loss, or damage

-it interrupts activity or function

do accidents “just happen”

no, something causes them and most are controllable. That is why we need accident preventions

what are the most common causes of workplace accidents (3)

overexertion, impact accidents, and falls

most common injuries in the foodservice workplace

most common injuries in restaurants were sprain/strains (34%), cuts/punctures (18%), burns (10%), bruises (10%), fractures (7%), and all other types of injuries (21%)

what are the major components in a best practices foodservice safety program (8)

-management commitment

-employee involvement

-communication

-education and training

-injury reporting and treatment

-return to work policies

-safety program

-safety audits and inspection

management commitment

Managers model safe behaviors, show concern and investigate employee injuries, modify work environment as needed to make it safer

employee involvement

Employees attend safety meetings, view posted safety information, follow safe practices

communication

Communication- Communication of required safety behaviors/practices and suggestion boxes and meetings as ways to share safety concerns

education and training

Education and training- Orientation to safety, on-the-job training for safe behaviors

injury report and treatment

Injury reporting and treatment- forms and process for reporting injuries, mechanism for reviewing injury reports and implementing corrective action as needed

return to work policies

Return to work policies- detailing process/procedures for clearance to return to work

safety programs

Safety program- employee involvement, policies/procedures detailed, training

safety audits and inspections

Safety audits and inspection- Conduct routine, formal inspections of operation to assure safe working environment; audit corrective action completion

foodservice operation should have what to seek to eliminate all accidents

accident prevention program

when should one start to educate new employees about safety procedures and equipment handling

FIRST DAY on the job

what is occupational safety and health act (OSHA)

 “to assure, so far as possible, every working man and woman in the Nation safe and healthful working conditions, and to preserve our human resources.”

during OSHA inspection, what is looked at (9)

• Accessibility of fire extinguishers and their readiness for use

• Guards on floor openings, balcony storage areas, and receiving docks

• Adequate handrails on stairs

• Properly maintained ladders

• Proper guards and electrical grounding for foodservice equipment

•  Lighted passageways, clear of obstructions

• Readily available first-aid supplies and instructions

• Proper use of extension cords

• Compliance with OSHA posting and recordkeeping requirements

where do most fires occurs compared to any other business

foodservice

what is required for suppressing a fire

typically focuses on reducing or eliminating oxygen or the source of the fuel for the fire

-oxygen, fuel, and heat are required to start and sustain a fire

what should be in facility to stop/prevent fire (3)

• fire extinguishers

• water mist

• dry/wet chemicals (cant be reused)

class A fire

include wood, paper cloth, cardboard, and plastic

(ex: fire in trash can)

class B fire

fire includes flammable gases such as propane and butane and flammable liquids such as gasolina, petrolium oil, and paint

(ex: fire in butane cooking torch)

Class C fire

fire includes electrical equipment, motors, switches, and frayed cords

ex: fire in a toaster or fire in motor of slicer

class D fire

fire includes combustible metals, such as potassium, sodium, aluminum, and magnesium

ex: fure during construction work with metals

class K fire

fir includes cooking oils and greases like animal or vegetable fats

ex: fire in deep fat fryer, fire of a grill

what is personal protective equiptment (PPE)

items used to help protect foodservice workers from injury or illness

-gloves, arm guards for hot grill

define ergonomics

Study of how workers interact with their work environment.

• Including equipment, workstation, and climate

• influences such factors as lighting and foot wear, which in turn influence safety

what can be a important safety resource

insurance companies (since they can help establish safety program or reinforce existing one since they want to avoid accidents that they would have to pay for)

comprehensive safety audit includes (what does it look at-general)

a thorough inspection of facility from the sidewalks in

define workplace violence

violent acts directed toward persons at work or on duty

4 workplace violence categories

-criminal intent

-customer/client

-worker on worker

-personal relationship

criminal intent means what kind of workplace violence

Criminal intent- The perpetrator has no legitimate linkage to the business and its employees; commits the violence as part of a crime such as a robbery

customer/ client means what kind of workplace violence

Customer/client- The perpetrator has a legitimate relationship with the business and be comes violent while being served

worker-on-worker means what kind of workplace violence

Worker-on-worker- The perpetrator is an employee or former employee of the business and attacks or threatens another employee or former employee

personal relationship means what kind of workplace violence

Personal relationship- The perpetrator usually is not an employee of the business but has a personal relationship with an employee

customer safety is the responsibility of who

the foodservice manager and employees

when should foodservice facility have first aid kit

always

what does CDC warns about what between food and illness

warns that mishandling of food has caused many foodborne outbreaks in the foodservice segment of the industry where food is pre-pared and served to the public

what is the food code

reference document for regulatory agencies responsible for overseeing food safety in retail outlets like restaurants, grocery stores, and institutions

who made the food code?

 Food and Drug Administration (FDA), Food Safety and Inspection Service (FSIS), and CDC jointly published the Food Code (2013)

what is physical contamination

Physical contamination occurs when particles that are not supposed to be in a food product are accidentally introduced into that product

define chemical contamination

• Chemical contamination occurs when substances such as chemicals, toxic metals, or sanitizers are introduced into a food product

when can chemical contamination occur (4)

• Contamination of food with foodservice chemicals, such as pesticides, detergents, and sanitizers

• Use of excessive quantities of additives, preservatives, and spices

• Acidic action of foods with metal-lined containers

• Contamination of food with toxic metals

define pesticides, who oversees the, used for what

• chemicals that kill or discourage the growth of pests, which are defined as organisms that cause damage to food, making it inedible, unappealing, or unsafe

  • The USDA and FDA are responsible for monitoring the food supply to ensure that residue levels are within tolerance limits

  • The most common pests in a foodservice operation are cockroaches, rodents (mice, rats), flies, and fruit flies

define preservatives

used to preserve the flavor, safety, and consistency of foods have been linked to food contamination

risk of perservatives

can cause illness in excessive amounts

define additives

used to enhance appearance and/or flavor of products

types of additives (3)

nitrites, MSG, food irradiation

nitrites (used for )

preservatives used by the meat industry to prevent growth of certain harmful bacteria and as a flavor enhancer

MSG use

flavor enhancer

food irradiation (does what)

controls microbes responsible for foodborne illness and extends the shelf life of refrigerated foods, such as fresh fruits and vegetables, by delaying ripening. It also extends the shelf life of stored foods like spices and dried herbs

define food allergy

 Body’s immune system reaction to certain foods.

what are big 9 food allergens

• Milk

• Wheat

• Peanuts

• Soy. Soybeans

• Fish

• Tree nuts

• Eggs

• Crustacean shellfish

• Sesame

food allergens require what

• Require proper staff training and monitoring

• IMPORTANT to avoid cross contamination

food allergy symptoms (11)

• Wheezing, difficulty breathing

• Hives, rashes, itching

• Tingling in the mouth

• Swelling

• Abdomical cramps

• Diarrhea

• Drop in bp

• Loss of consciousness

what are the TCS foods

• milk and dairy products

• meat, poultry, pork, lamb, fish

• Shellfish and crustaceans

• Shelled Eggs

• raw sprouts

• baked potatoes

• tofu (or other soy proteins)

• sliced melons, cut tomatoes, cut leafy greens,

• heat treated plant food (cooked rice, beans, veg)

• untreated garlic-and-oil mixtures