Starting a Knife Sharpening Business - DOC

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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
                      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
3-Safety Triangle     I mentioned some of the exposures such as slippery floors, sharp
                      tools, hot surfaces and congested areas—PLUS busy activities
                      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
                        Wet areas-kitchens, sinks
                        Congested areas-busy, small kitchen areas,
                        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
                            To avoid twisting & turning-Keep your nose over your
                       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
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
                     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
               Regional office contact information for the Summit Loss Control
               Consultant in your area.

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