Safety

In addition to the specific practices detailed in Restaurant Safety, following are some general safety measures for all restaurants and restaurant employees.

Performing Physical Labor Safely

Reaching, lifting, and carrying place a tremendous strain on the back. To prevent a painful back injury, learn how to lift and carry objects safely. Do not lean forward to pick something up. Instead, bend your knees and lift the load straight up, arms braced at your sides. Push with your legs, keeping the load close to your body. When lifting and carrying the load, always avoid twisting or turning your back. Instead, turn by changing the position of your feet.

Place heavy boxes and food products at waist height for less strain when lifting. Don’t try to lift something that is too heavy for you to manage easily. Instead, ask for help. When lifting and carrying with another  person, be sure to equally distribute the load and coordinate lifting and turning movements.

Avoid overreaching and stretching to get overhead objects. Use a ladder or stepladder. DO NOT use chairs, boxes, or shelves. When using a ladder or stepladder, make sure it is sturdy and securely grounded.

First Aid Kit

All restaurants must have an OSHA approved first aid kit. Keep it in a place where it is easily accessible to all employees. Keep additional supplies in the manager’s office. A first aid kit that meets OSHA requirements is available from Best Restaurant. A written exposure control program should remain with each kit.

An OSHA approved First Aid Kit should contain at least the following: First Aid Kit

Biohazard Kit

A biohazard kit is required for each restaurant and is to be kept in close proximity to the first aid kit. The biohazard kit is for one time use only and must be reordered after use. Additional information is located on the Diversey Program page.

By following the proper safety procedures and exercising caution and common sense, back-of-the-house employees can greatly reduce the risk of accidental injury.

Food Prep

Some precautions to use during food preparation are listed below.

1.    Use dry towels and hot pads when handling hot utensils.

2.    Remove covers carefully, allowing steam to escape from the back of the container, to prevent steam from scalding hands or face.

3.    Keep range tops, ventilation hoods, and filters free from grease and dust.

4.    Always use a splash guard when pouring hot water or pasta from kettles.

5.    Pour water from kettles at a steady flow, so that a rush of water does not flow over the splash guard.

6.    Avoid splashing when drawing or pouring hot water. Turn the valve slowly.

7.    Keep oven doors closed when not in use.

8.    Wait for the oven or range to cool before cleaning.

9.    To prevent falls, keep kitchen floors dry and non-greasy; wipe up any spills immediately. Floor drain covers should always be secured properly.

10. Use floor mats where water tends to stand. Above all, keep floors dry.

11. Do not pour water from vats or kettles directly into the floor drain.

12. Wearing skid-proof shoes are highly encouraged to prevent falls. Slip-resistant shoes are required to help prevent slips and falls.

13. Check kettle locks to be sure they are secure while the kettle is in an upright position. If locks are damaged or faulty, repair immediately. Until repairs are completed, post a notice warning on or above the kettle and secure the kettle so no one can use it.

Equipment

Before using any potentially hazardous equipment, Associates must be thoroughly trained in its operation. All safety devices must be in place and all parts properly installed and assembled.

Before cleaning or adjusting any electrical equipment, turn the machine off and unplug it if possible. Be sure the machine is turned off before plugging it into an outlet. Keep fingers, hands, spoons, and other implements away from any moving parts. Wait until the machine stops before removing any food.

Slicers

Slicers should be located away from traffic areas and should be securely mounted and grounded electrically. Ensure that safety features such as guards or feeding devices are used. When operating the slicer, wear a safety glove on the hand used to catch the slices. Exercise particular caution when cleaning the slicer. Do not touch the edge of the cutting blade.

Shredders and Waste Disposers

Most of the following safety rules apply to both shredders and waste disposers.

1.    Be sure the guard or feeding device is in place before operation.

2.    Keep fingers and hands well away from the feed screw, blade, or grinding mechanism.

3.    Use the wooden or plastic stopper provided to prevent contact with the feed screw, blade, or grinding mechanism.

4.    Before adjusting or cleaning, or if something gets caught in the shredding or grinding device, turn the machine off and unplug it. Wait for it to come to a complete stop and carefully clean by hand.

5.    Be sure equipment is stored safely and out of the way to prevent accidents.

Storage Areas

To avoid accidents in the storage areas, observe the following precautions:

1.    To allow easy access to the emergency exit, keep the storage area floor clear at all times. Do not pile trash in front of the back door, blocking the exit, or in front of the electrical cabinet.

2.    Ensure that light fixtures are covered by a protective shield. Replace burned out bulbs immediately. Keep materials no closer than 18 inches from any light bulb.

3.    Always store heavy cases of goods on middle shelves. Do not stack cases too high. Make sure they are properly balanced and do not protrude into aisles. Wear a safety belt when lifting heavy objects.

4.    Keep CO2 cylinders chained to the wall.

5.    Replace cracked or missing floor tiles.

Front-of-the-House Safety

Although serious accidents or injuries are less likely to occur in the dining area, front-of-the-house employees have the important responsibility of helping to ensure the safety of our Guests. Listed below are some procedures that will make the dining room safer for both Guests and employees.

1.    Always keep floors clean, dry, and non-greasy; pay particular attention in rainy or very humid weather. When mopping floors, work on a small section at a time. Remove any spills or fallen articles immediately. Be sure that “Wet Floor” signs are out when mopping and when floor is wet.

2.    Keep furniture out of traffic areas; place unused chairs under tables. Remove and repair furniture with broken parts, splinters, rough edges, loose joints, or cracks.

3.    Make sure walk mats lie flat and are free of rips and tears. Check carpet seams to be sure they are not a possible tripping hazard.

4.    Be careful when reaching for and handling knives and other sharp objects.

5.    Use a pan and a brush or broom to sweep up pieces of broken glass. Clean up slivers with a damp paper towel. Dispose of fragments in a box or container, not in a bus pan or garbage can.

6.    Be sure the condiment stand is clean and dry and that mats are down where needed.

7.    Inspect the restrooms periodically to be sure the floor is dry and free from any debris.

Exterior Safety

Use the following precautions to prevent accidents outside the restaurant.

1.    Turn on outside lights at dusk so that Guests can see where they are walking. Replace burned out lights immediately.

2.    Frequently check the parking lot for holes, foreign objects, heavy stones, and other pedestrian hazards. Remove foreign objects and fill holes immediately. Place barriers around any holes until they can be repaired.

3.    Make sure that dumpster and dumpster door are closed and secured at all times.

4.    Do not leave yard tools, hoses, or other landscaping equipment outside where someone could fall over them.

5.    If necessary, prepare for winter weather with appropriate equipment such as ice melting crystals, shovels, and sand, and use them promptly when hazardous, slippery conditions exist. Make sure sidewalks, bumper blocks, and steps are cleared of both ice and snow.

6.    Repair sidewalk cracks immediately to prevent accidents.

7.    Be sure to hammer any rebar sticking up through concrete car stops flush with concrete.

8.    It is advisable to paint edges to restaurant entry steps yellow for visibility to Guests.