Employee Injury

Subject: Employee Injury

What will be done and who will do it?

New employees must:

• Review this procedure.

• Be trained by a team leader.

• Sign the training checklist.

Employees, if able, should contact KVCC Public Safety in the event of any accident or medical emergency which requires more than basic first-aid (band-aids or other sterile bandage for NON-severe cuts, scrapes, or burns).

Steps are as follows:

• Contact KVCC Public Safety - dial 4911 from any college phone.

• Stay on the phone until instructed to hang up.

• Be prepared to give as much information as possible.

• Questions you will be asked:

  • Your location (building and room number).

  • Nature of injury.

  • Cause of injury.

  • Any hazards that may be present.

• Stay with the victim until Public Safety arrives.

If blood or bodily fluids are spilled:

• Contain the affected area:

  • Discontinue food preparation if presence of blood or bodily fluid creates an immediate food safety risk.

  • Block off the area until cleanup and disinfection are complete.

  • Allow only employees and custodial staff designated to clean and disinfect blood and bodily fluids in the affected area

    • The trained custodian will discard contaminated and/or potentially contaminated foods.

• Once given the "ALL CLEAR" by Public Safety discard contaminated and potentially contaminated foods: re-wash and sanitize all potentially contaminated food contact surfaces.

• The KVCC Public Safety officer will complete, file and keep an incident report.

Who will make sure it's done and how?

• Team leaders are expected to adhere to this procedure for all employee injuries.

How should problems be fixed?

• Team leaders must immediately re-train and counsel employees who improperly or inadequately follow the procedures as outlined here.

• Team leaders must notify Director of any issues that can't be solved through training and counseling.

What records will be kept?

• Completed training checklist.

• Incident Reports (by KVCC Public Safety).

Created(Date): 6/30/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Last Revised: 8/27/2024

By: Jeff Sobolewski, Operations Coordinator

Document available here - 1.4 Employee Injury SOP