Restaurant Safety Summit餐厅安全峰会.pptVIP

Restaurant Safety Agenda Safety Triangle Statistics Four leading categories of injuries Plus one Regular inspections of facility Training Restaurant checklist Safety Triangle Statistics Restaurants experience 7.7 nonfatal on the job injuries a year (per 100 full time injuries) Leading 4 Categories of injuries Slips falls Strains sprains Cuts Lacerations Burns Workplace Violence Slips Falls Exposures Wet areas Congested areas Uneven surfaces Grease build up Mopping floors Floor clutter Slips Falls Control Measures Non slip shoes Wear appropriate shoes clothing Slips Falls Control Measures Evaluate floor surfaces Keep drain covers in place Non slip mats in wet areas Slips Falls Control Measures Wipe up spills immediately Caution/Wet Floor signs Dry mop Pick up food and other items as soon as possible Use caution tape to alert employees customers of elevation changes Strains Sprains Exposures Awkward postures positions Reaching, clearing tables Emptying garbage Mopping floors Lifting Strains Sprains Control Measures When lifting trays The proper way Improper way Strains Sprains Control Measures Avoid reaching across tables while serving customers or clearing the tables. Ask the customer to assist you in passing the plates Strains Sprains Control Measures Use the buddy system when moving tables Try to keep the heaviest items between the shoulders and knees Strains Sprains Control Measures Use anti-fatigue mats on hard surfaces to help reduce the risk of fatigue. Use mats in wet areas to soak up some of the liquids Strains Sprains Control Measures Provide carts for bussing tables and moving dishes around Use ergonomically designed tools that allow the wrist to stay in the neutral position Burns Exposures Hot beverages Hot plates Hot surfaces-grill, steam pots Deep fat fryers Burns Control Measures Wait until the coffee is done brewing before removing