culinary arts power point

							Culinary Arts
Safety Manual

        By:
  Kennavia King
    Tan Powe
  Patrice Murray
      Jamar
    Williams
INTRODUCTION
• Tells the main ideas of
  the culinary arts food
  manual.
• It gives the safety
  procedures, employee
  responsibilities, roles
  that OSHA and EPA play,
  etc.
Role of OSHA & EPA
• OSHA enforces the
  workplace standards.
• EPA deals with the food
  service operations to
  track how they
  handle and disposes of
  hazardous materials.
Responsibilities
for Employers &
   Employees
• Clean all product.
• Have good hygiene.
• Cover cuts and bruises.
• Always wash your hands.
Protective Clothing
• Gloves:
Protect hands from injury.
Always wash your hands even when wearing gloves.
Change your gloves after handling any raw food.
• Shoes:
Should be sturdy and slip resistant for safety. MUST
   BE closed-toe!
• Back braces:
Should be worn lifting heavy objects. Design to
   support the lower back.
FIRST AID
•   Two pairs of disposable gloves
•   Sterile dressings to stop bleeding
•   Antibiotic Ointment
•   Burn Ointment
•   Adhesive bandages in a variety of sizes
    EMERGENCY NUMBERS
    NEEDED

•   Providence Hospital
•   USA Medical Center
•   USA Children’s and Women
•   Mobile Fire & Rescue Dept
PERSONAL HYGIENE TIPS
• Use proper hand-washing techniques
• Practice good grooming and cleanliness techniques
• Wear gloves and protective clothing
• Maintain good health
• Immediately report any illnesses or injuries to the
  supervisor
 CROSS-CONTAMINATION
       GUIDELINES
• The movement of chemicals or
  microorganisms from one place to
  another.
• People are the most common mode
  of cross-contamination