Safety & SanitationIntroductionRules of SafetySlide 4Avoid Falls By:Fire SafetyUsing a Fire ExtinguisherBurnsChokingOther Emergency ProceduresPersonal IssuesSanitationDishwashing ProceduresOther CleaningFood Safety & SanitationConcluding ThoughtsSafety & SanitationChapter 13 HighlightsIntroductionMany accidents are caused by:–Carelessness (including “horseplay”)–Neglect–Thoughtlessness–IgnoranceRules of Safety1. Safety is everyone's business.2. Pick it up!3. Report ALL injuries4. Walk - Do Not Run5. Use doors properlyRules of Safety6. Do not goof around7. Maintain equipment8. Do NOT back up9. Wear non-skid shoes10. Do NOT store chemicals with foodAvoid Falls By:Wear Safe Shoes - non-skid/non-slipCleaning up spills immediately Other–Putting things away–Keep chairs out of aisle–Ask guest to move purses, coats and umbrellas as needed–Fixing loose carpet–Not overloading when carrying items–Do not use a chair as a ladderFire SafetyStaff should know proper prevention and what to do in case of fireFire Plan with exit routes and alternativesFire Extinguishers v.s. Ansul SystemOther extinguishing alternatives–Covers for fryers and grills–Baking SodaUsing a Fire ExtinguisherP.A.S.S.–PULL the pin–AIM at the base of the flame–SQUEEZE the handle–SWEEP side-to-sideBurnsHot plates handled with DRY napkin (serviette)For 1st or 2nd degree burns, flush away the heat with cool/cold running water for 15 minutes–Avoid burn medicine or cream–Avoid ice bathsFor 3rd degree burns, call 911ChokingSigns of choking include: panic, inability to breathe or speak, clutching throat, blue skin, collapseAsk, “Are you choking?” If they say “No,” then they might be having a heart attackHeimlich Maneuver - “reasonable care and skill” according to the lawOther Emergency Procedures Make sure all staff are oriented or trained to company standards–Material Safety Data Sheets–Evacuation procedures–Earthquakes–Power outage–Bomb threat–Main shut-offs for water, gas & electricPersonal IssuesHygiene - Set rules and stay tough!–Set an example as a manager–Avoid perfume or cologne–Men: if you do choose to “wear” a scent, do not apply it with your right hand!Foot care - Go for comfort & safety!–Non-slip and non-skid–Multiple pairSanitationNRA Survey indicates guests consider cleanliness one of the most important concerns when choosing a restaurantNot only do we want a safe operating environment, we also want sanitary conditions in our restaurantsDishwashing ProceduresWash glassware separately and first when possibleFlatware – presoak and wash flatPolishing - check to be sure it is allowed–Use lint-free, clean cloths–Wear sanitary glovesOther CleaningRoutine cleaning for:–Sugar caddies; salt and pepper shakers–Coffee cups and pots–Table tents and menus–Table bases and under tables (gum)–Booths and Chairs–Windows, doors, handles, and surfaces–RestroomsFood Safety & SanitationRemember HRT 225 informationFood Safety Reminders–Plastic spoons used 1 time for tasting–No snacking–Staff beverages (closed and in an area approved by the health department)–Carryout food should be considered carefully, include instructions (oysters)Concluding ThoughtsHACCP –Hazard Analysis Critical Control PointsSafety and Sanitation are basic needs - service is nothing without a clean