Safety Work Rules

Culinary Services will comply with Ohio University’s Safety Policy 44.109, all appropriate safety regulations and policies, and federal and state laws and regulations. We value safety in our workplace and we will continuously strive to provide and maintain a safe and healthful environment with a daily goal of zero workplace injuries. We believe that all incidents are preventable and that working safely is our duty. We will all lead by example by demonstrating best safety practices.

Culinary Services employees will:

1. Recognize and correct equipment and workplace safety hazards. Report deficiencies to management or a safety team member immediately. Report incidents/injuries/unsafe acts that could have led to an incident immediately to management and complete an incident report immediately

2. Know the locations of emergency exits and established evacuation process in your venue.

3. Complete internal training required for performing job tasks. Follow training procedures and request additional training if necessary. Sign off on required training documentation. Do not perform tasks for which you have not been trained and signed off. Follow instructions and best safety practices when operating and cleaning all equipment, tools, appliances, etc. Inspect equipment before use.

4. No headsets, ear buds, or personal electronic devices in work areas.

5. Employees are not permitted to use cell phones in work areas. Cell phones may be used in areas that a General Manager has identified as a safe zone. If carrying a cell phone on your person, the cell phone must be secured in a pocket below the waist. Cell phones are not permitted to be used when driving a university owned vehicle unless using a hands-free device.

6. Always use proper personal protective equipment (PPE) for required tasks (i.e., cut gloves, burn sleeves, steamer gloves, hot pads). When handling sharp objects, wear proper PPE. Never place a knife in a sink. Notify manager immediately for proper sharps disposal and procedures.

7. Identify and clean up spills to prevent slips, trips, and falls. Use proper signage and floor matting.

8. Use proper safety techniques when using chemicals. Inquire with a manager if unsure of the PPE or proper usage of a chemical. Refer to SDS.

9. Use proper lifting techniques and abide by the 50-pound weight limit restriction. If over 50-pound limit, ask for assistance, use dolly, divide load, or ask management for instruction. Never sling trash bags or materials.

10. Drinking cups in work areas must have a fitted lid and be marked with the employee’s name or initials. No glass cups or bottles are allowed.

11. Abide by all local, state, federal and Ohio Food Code regulations to include not consuming food in food production areas, labeling and dating product and proper temperatures.

12. When driving a state vehicle abide by all state laws including wearing your seat belt.

13. When using a ladder, follow the manufacturer’s label for weight restrictions and guidelines.   

14. When using a cart, when possible, employees should push the cart and not pull the cart moving in only one direction. When possible, only one cart should be moved at a time.