Starting a Knife Sharpening Business - DOC
Starting a Knife Sharpening Business document sample
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Discussion Leaders Guide Slide Number Notes 1-Restaurant Safety Injuries & Accidents happen in Fast Food Establishments and Fine Dining Restaurants. An accident is always waiting to happen, it only needs an opportunity. Typical restaurant kitchen exposures: slippery floors, knives, sharp tools & congested areas. Add on the flurry of activity during busy breakfast, lunch & dinnertime rushes and an accident can be just one-step away. The Best strategy to prevent workplace injuries is to have -a written safety program with policies, procedures & rules -safety training & refresher training for all employees. Regular training helps employees identify hazards and how to avoid them: it also keeps open lines of communication. 2-Agenda Safety Triangle Restaurant injury statistics 4 leading categories of injuries in Restaurants Inspection your facility, training & sample inspection checklist 3-Safety Triangle I mentioned some of the exposures such as slippery floors, sharp tools, hot surfaces and congested areas—PLUS busy activities BUT If we can Control these exposures, we can Reduce or Eliminate the injuries. STARTING @ the TOP -Remove or Isolate the Exposure (example)-fryer cleaning- caution off the area -Improve Work Practices (example)-schedule during down time -Use PPE (example) goggles/face shield, gloves, apron 4-Statistics Some statistics from Bureau of Labor Statistics Restaurants experience 7.7 Non fatal O-T-J injuries per year (per 100 FT employees) All other industries experience 8.4 Non fatal O-T-J injuries per year (per 100 FT employees) 5-Leading 4 ALSO from BLS Categories of The 4 Leading Causes on Injuries are: Injuries Slips & falls Strains & sprains Burns Cuts & lacerations We will also talk about Workplace Violence Discussion Leaders Guide 6-Slips & Falls First we will look at Slip & Fall exposures, then the Control Exposures Measures Exposures- Wet areas-kitchens, sinks Congested areas-busy, small kitchen areas, coolers/freezers Uneven surfaces-going from tile to carpet—kitchen to dining area Grease 7-Slips & Falls Control Measures: Control Measures No open toed shoes & loose jewelry-this will prevent burns/cuts on the feet and being caught in machines Two Ways to reduce slips/falls-Slip-resistant footwear program and slip resistant flooring. A Slip-resistant footwear program should be: In writing Customized to meet your facilities needs In addition, should address selection, purchase, reimbursement, and replacement of footwear. Slip resistant footwear, in combination with good housekeeping & slip resistant flooring can offer a comprehensive approach to managing slips & falls in the workplace. Discussion Leaders Guide 8.-Slips & Falls -Some surfaces are uneven and there are many different types of Control Measures flooring—there are varieties of tiles, carpeting, epoxy floors, terrazzo, and concrete. -So, when selecting flooring for your establishment, consider the contaminants expected and the transition areas. -When transitioning from a carpeted floor-such as a dining area, to a tile floor such as a kitchen area-the walking surface could be much slipperier. Employees need to be aware of the transitions. In general, it is a good idea to have similar work surfaces with similar slip resistance properties to prevent the slips/falls. 9.-Slips & Falls -If there is a spill on the floor….whose job is it to clean up? Control Measures The correct answer is everyone. -If you see a spill, get another employee‟s attention, have the employee get a caution sign or the mop & bucket, clean up the area immediately. -Here are two more questions to think about----- 1-What about grease build up on the floor? And 2. How often should floors be cleaned to prevent build up? -Not trick questions but something important to think about. It will depend on the type of restaurant you have, if you use/have grease, and how often. -It is a great idea to have a Preventative Maintenance plan to reduce these types of exposures. -There are also a number of products on the market that will cut grease but you need to have the right product for the surface you have at your facility. Contact your local chemical supplier and he/she will know the best product for the flooring you have. 10.-Strains & The 2nd leading type of injuries in Restaurants is Strains & Sprains Sprains. Exposures Some of the exposures are: Awkward postures & positions Reaching & clearing tables Emptying garbage cans Mopping floors Lifting Discussion Leaders Guide 11. Strains & Some control measures for the awkward postures/positions are: Sprains Control -keep the trays close to your body, support the entire tray-don‟t Measures use just your fingers—this puts added stress on the fingers/wrists and there is greater chance the tray may be dropped or spill 12. Strains & To avoid the excessive reaching when clearing the tables—ask Sprains Control the customers to pass the plates to you, or if no one is sitting at Measures the table, sit down and place all the objects at the edge of the table where they are easier to reach. 13. Strains & When moving objects use the Buddy System.-communicate with Sprains Control the other employee so you are both lifting and moving at the same Measures time. Make sure you have a clear path prior to moving & lifting. AND remember—Proper Lifting Techniques Get close to the object, feet about shoulder width apart, and squat down & lift using your large leg muscles. Two sayings---Lifting is a breeze when bending at the knees To avoid twisting & turning-Keep your nose over your toes. When storing objects, keep the heaviest objects between your shoulders & knees--- This is your power/core/strike zone—your strongest area. 14. Strains & Again, slip resistant mats & ant fatigue mats can be beneficial but Sprains weigh the benefits vs. hazards. Control Measures The mats could be used in areas where the employees stand for long periods of time-such as the hostess area--- In the “wet” areas, such as sinks, dishwashing area, or around salad bars. 15-Strains & Sprains Ergonomically designed tools are becoming popular-they keep Control Measures the wrists in a neutral position—(scoops & tools) These tools help to avoid awkward positions. The cart is beneficial for the bussing staff; this eliminates lifting of dirty dishes on trays and taking them to the kitchen/dishwashing area. 16-Burn Burns just don‟t happen in the kitchen, you can be burnt from Exposures Hot beverages Hot plates Hot surfaces such as grills, steam pots, fryers, & ovens Discussion Leaders Guide 17-Burns It seems we are always in a hurry to get that FRESH cup of Control Measures Java—but Wait until the coffee is finished brewing before removing the pot—it only takes 7 minutes to brew a pot of coffee- Be Patient. -And….don„t forget to use hot pads! -Keep the hot pads handy in the areas they are needed, employees do not want to walk or look for them. -Try not to put things above the ovens, steamers or cookers, theses are hot area and employees could be burnt easily if they attempt to get something. 19. Cuts & Next, we will look at Cut & Laceration Exposures. Lacerations Common sense should prevail here— Exposures Knives left on the counters Meat slicers Using utensils & equipment improperly Broken dishes & glasses 20. Cuts -Some Control Measures Control Measures Keep knives sharp-dull knives you have to put more pressure on to cut an object and will leave a jagged cut Use an outside Vendor or have a program set up for regular knife sharpening Instead of putting knives on the counter, place knives in holders—we get busy and don‟t look prior to picking up the knife—we may pick up the blade end and not the handle—results could be a cut. 21-Cuts All kitchen employees should be taught how to use a knife Control Measures correctly—keep fingers out of the way, cut away from the body- STORY-Ice cream parlor, the owner was opening a cardboard milk container, it would not open so she used a knife to pry open the spout. She was pointing the knife blade downward with her right hand, holding the milk carton with her left hand, the knife slipped and sliced her left wrist—After surgery and a long recovery, the owner was back to work, and …..All of the employees were briefed on proper procedures for opening containers and knife use. Discussion Leaders Guide 22.-Cuts Knives should NOT be placed in sinks, have a separate Control Measures container for knives that need to be cleaned. Wear cut-resistance gloves to protect the hands and fingers 23. Cuts All employees using any machines should be trained on Control Measures operations procedures and cleaning procedures prior to using the equipment. Zero out the blade prior to cleaning a meat slicer. STORY—Experience people have injuries. 1995-Perrier owner/chef of Philadelphia‟s Le Bec-Fin French Restaurant-sliced off the tips of four of his fingers on his right hand while changing a blade on a food processor. YES-the blade was sharp! 4 hours of surgery & 6 months of reoperation & rehabilitation later-the operation was a success, but Perrier‟s work schedule has been altered, he cannot work the long hours he used to—his hand becomes stiff from preparing the food. 24.-Cuts Employees also need to know how to clean up glass and broken Control Measures dishes. -Instruct the employees to use the broom and dustpan, this way they will avoid touching the dishes or glass. 25. Workplace Things to be aware of: Violence Robberies-opening/closing/during the entire shift Exposures Handling Cash Deliveries 26. Workplace The KEY to prevent Workplace Violence is to have a PLAN Violence -what are your procedures, are all of the employees trained and Control Measures know what to do? There should always be at least 2 people on a shift-no one opening/closing/ or working by themselves Employees should avoid handling cash were the public can see it. Keep all cash behind the counter, and count money in a separate area. Employees who carry cash should make frequent drops and vary their drop times. Discussion Leaders Guide 27. Workplace If you have a deliver or catering service—the delivery Violence person and the restaurant should have some means of Control Measures communication/contact such as cell phone or a GPS. Delivery drivers should not carry a large sum of cash. Tell the person ordering the food the amount of the bill so they have proper change. 28. Workplace Security cameras can be installed for protection, just Violence ensure the cameras are in good working condition and Control Measures keep the tapes for at least 2 weeks for reviewing Get to know your local police, make sure they know your business hours and your security procedures. 29. Restaurant Here is a sample checklist to get you started on inspecting Checklist your facility. Feel free to alter the checklist to fit your facilities needs and your procedures. Remember this is a fact-finding exercise that can help reduce exposures. This could be a good task for the Safety Committee. 30. Summary In summary: Safety Triangle Remove or Isolate the Exposures Improve Work Practices Use PPE 4 leading categories of restaurant injuries Slips & Falls Strains & Sprains Cuts & Lacerations Burns Inspect, train 31-Summit Web Site The Summit Web site inform is here to assist you find additional materials. About the web site and where to find information Employer resources Safety-posters, media library, safety talks Safety training-webinars, OSHA 10-hour classes Business Center Log into-Your policy & Claims Forms Claims Forms-health questionnaire, OSHA recordkeeping Safety Forms-accident investigation report, PPE agreement Discussion Leaders Guide 32-Thank you **** My Contact information Debbie Anderson and e-mail address Or Regional office contact information for the Summit Loss Control Consultant in your area.