Safety and Sanitation– CHAPTER 13Avoid Falls By:Rules of SafetySAFETY AND SANITATION– CHAPTER 13Many accidents are caused by carelessness, neglect, thoughtlessness, and ignoranceAvoid Falls By:Putting things awayKeep chairs out of aisleAsk guest to move purses, coats and umbrellas as neededFixing loose carpetCleaning up spills immediatelyNot overloading when carrying itemsWear Safe Shoes – non skidDo not use chairs, etc as a ladderRules of Safety1. Safety is everyone’s business.2. Pick it up!3. Report ALL injuries4. Walk do not Run5. Use doors properly6. Do not goof around7. Maintain equipment8. Do NOT back up9. Wear non-skid shoes10. Do NOT store chemicals with foodLifting and Loading Tray Guidelines on Pages 207 –208Fire Saftey - Staff should know proper prevention and what to do in case of fireFire Plan with exit routes and alternativesBurns - Hot plates handled with DRY napkin/servietteChoking - Signs of choking include: panic, inability to breathe or speak, clutching throat, blue skin, collapseHeimlich Maneuver - “reasonable car and skill” according to the lawEmergency Procedures - Make sure everyone is oriented or trained to themHygiene - Set rules and stay tough!Footcare - Comfortable shoes and multiple pairDishwashing - Glasses separately and first where possibleFlatware – presoak and wash flatPolishing - check to be sure it is allowed by BOH then use lint-free, clean cloths1NRA Survey indicates guests consider cleanliness as one of the most important concerns when choosing a restaurant.Routine cleaning for: sugar caddies, coffee cups and pots, table bases, table tents, windows, doors and handles, restroomsFood Safety - Plastic Spoons used 1 time, no snacking, closed beveragesCarryout food should be considered carefully, include instructionsHACCP –Hazard Analysis Critical Control PointsSafety and Sanitation are a basic need, service is nothing without a clean