Black Bear Dining Services’ Employee Training
-
Upload
clarke-lambert -
Category
Documents
-
view
22 -
download
0
description
Transcript of Black Bear Dining Services’ Employee Training
Black Bear Dining Services’
Employee Training
Prepared by Auxiliary Services Safety Office in conjunction with Safety & Environmental Management
Overview Policies Employee Rights Employee Responsibilities Accident Reporting Violence in the Workplace Signs and Labels Kitchen Hazards Student Dining Employee Training
Welcome to Black Bear Dining!
This is a fun, fast paced working environment
As a new employee, you need to be prepared to learn new jobs, recognize hazards and work safely
Remember, when in doubt, ask your supervisor!
Policies to Follow This training program is designed to provide you
with an introduction to UMaine, state and federal policies and procedures necessary to provide a safe and productive workplace
Black Bear Dining management team wants you to enjoy your job. They need your help to maintain a safe, clean and productive environment for all employees
What Every Black Bear Dining Employee Should Know – Your Rights
You have the right to a safe workplace free of serious hazards stop work and contact your supervisor when
serious hazards are recognized information to protect you from the hazards that
cannot be eliminated classroom or on-the-job training medical treatment if you are injured on the job access occupational medical and exposure
records
What Every Black Bear Dining Employee Should Know (continued)
Responsibilities
You have the responsibility to work safely and report unsafe conditions to
your supervisor follow UMaine policies and procedures participate in all training notify your supervisor immediately of any
injuries or near misses
What Would You Do? As a new member of Black Bear Dining Services, it isyour task to run the fryolator. Your supervisor asks you to put in a fresh batch of French fries while they tend to something else. You realize you were never trained to use the fryolator and do not know when to add the fries. Do you
A. Add the frozen fries to the oil once it is boilingB. Find your supervisor and learn the proper techniqueC. Ask a co-workerD. Add the fries and then wait for the oil to boil
Answer B: If you are not trained to Safely perform a task, make sure youinform your supervisor. They might not know you did not receive the proper training.
What Would You Do? Bobby, a Black Bear Dining employee didn’t have
enough time to do prep work before the dinner rush camein. Working quickly, trying to dice some vegetables, Bobbycut his hand. This could have been avoided by
A. Wearing a cutting glove or using a finger guardB. Being more attentive with the given taskC. Making sure the counter is at a comfortable heightD. All of the above
Answer D: All are effective ways at preventing knife injuries. Being properly trained is also a requirement.
Kitchen HazardsThe key is to recognize hazards and take action Common details to be aware of
-slip, trip & fall hazards-sharp objects-burns & hot pans-knife cuts-over reaching -clutter & lack of proper labeling-swinging doors or sliding doors-self awareness & awareness of others-improper use of chemicals-strains & sprains-repetitive motion
What is the most frequent top 5 injuries from this list?
Remember to use proper cooking mitts or other appropriate tools for safe cooking tasks
Top 5 Common Injuries Slip, trip and fall hazards are caused by
grease or water on the floor objects obstructing walking paths
Burns are caused by hot water fryer grease hot pans or steam
Cuts are caused by sharp knives or other objects packaging
Strains and sprains are caused by over-reaching heavy lifting
Repetitive motion can cause injuries using the same muscles without proper equipment (that normally
show up later in life)
Accident Reporting To contact emergency personnel dial 911 or on a cell
phone 581-4040.
Contact your supervisor
If you encounter what you suspect to be blood or other bodily fluids contact your supervisor.
DO NOT attempt to clean up bodily fluids. Others who are trained in basic blood borne containment will attend to clean up. They are supervisors custodial teams
Injuries and Reporting
If you experience a small cut, bruise or abrasion use the First Aid Kit in your work area ask a fellow employee for assistance if you cannot attend to the
injury yourself
Inform your supervisor of all minor injuries
Emergency Action Plan An Emergency Action Plan (EAP) describes the hazards
present within a work area and the actions necessary for the safe, prompt & complete evacuation of employees, students & guests. You need to know
where the emergency exits are located for your work area how to report an emergency where your Emergency Action Plan is located where Rally Points are located outside
(of the building)
know whom the dining staff authorized to stay
behind to check the area
Violence in the WorkplaceDefinitions
Physical Attack acts of aggression, assault or homicide
Emotional Attack threats of violence, verbal abuse or excessive kidding, taunting, intimidation or stalking
Violence in the Workplace (Continued)
Black Bear Dining maintains a safe and comfortable
place for all employees. It is important to recognize
and react quickly to violence in the workplace. You
can help by
notifying your supervisor immediately if you
have a problem
notifying the Office of Equal Opportunity if you
are uncomfortable talking to your supervisor
Contact EEO at 581-1226
Black Bear Dining is a safe & fun place to work and often provides students with an opportunity to obtain their first job.
Signs and Labels Chemicals (cleaning supplies) Food labels OSHA signs and labels
Realize warnings or potential hazards
What’s wrong with this picture?
The chemical labels are unclear
The workspace is messy
Do you see anything else wrong?
HygieneYou can practice good hygiene by
Washing hands frequently Trimming finger nails Covering cuts and wounds properly Changing bandages frequently Using antibiotic ointment Wearing proper hair restraint Wearing proper foot ware Dressing accordingly (no loose clothing or jewelry) Following H1N1 protocol as directed by theUniversity of Maine
KnivesAs food service workers you should Always have knife training before using a knife
Cut on a flat and proper surface
Cut away from your body using cutting gloves and/or finger guards
Clean knife at a wash sink closest to your work station and immediately return it to its storage area. Wash, rinse, sanitize and put away in the knife rack.
Knives (continued)
Walk with the knife pointed to the floor close to the body
Place knife on the table if you must pass it to another employee
Remember to properly put away and store knives after use
Point cutting edge away from your hands when wiping down knives
Lay knives flat and away from counter edge
Receive on-the-job training prior to using knives
Falls & Spills
Clean up spills immediately
Use wet floor signs when
mopping
Close drawers and cabinets
Use sturdy ladder on a
flat surface when obtaining
Supplies from high shelves.
Burn Prevention Guidelines Never leave pan handles over burners
Make sure hot dishes are out of the way of others
What is wrong with the picture below?
Turn burners off after use
Always use pot holders or oven mitts
Tell your supervisor if there are not any pot holders or oven mitts in your area
Use appropriate pathways in the kitchen
Burn Prevention Guidelines (continued)
Do not use the kitchen areas as shortcuts If passing behind someone in a kitchen let them know. Get proper training if using a steamer.
Never pour water on a pan fire that contains grease
Notify person cleaning pots if a pan is hot.
Keep flammable materials away from ranges and stoves
Do not put combustible objects (for example - napkins or towels) near the stove or open flames
Dish Room Safety
Keep walkways & work area free of clutter
Keep slip resistant floor mats in place and keep clean
Wear appropriate waterproof non-slip footwear
Cool dishes and glasses before unloading from dishwasher
Avoid steam – it can cause severe burns
Open hot water faucets slowly to avoid splashes
Dish Room Safety (Continued)
Maintain kitchen hot water at or above 130º F if sanitizing with chemicals
Arrange work spaces so it is easier to reach for routine supplies
This will prevent over reaching and awkward back, shoulder and wrist postures
Test water temperature in sink before sticking your hands intothe water
Spot mop only during busy times
Wipe up spills immediately
This is what a clean, dry work area should look like
Dish Room Safety (Continued)
Use care when using soaps, detergents, drain cleaners and other solutions & sprays These can cause skin and eye burns or irritations
Be sure you are properly trained in the use of personal protective equipment
Slipping and Burns are the most common dish room safety related injuries, how can they be avoided?
A. By making sure your work area is dry
B. Using less water
C. Avoiding steam and splashing of hot water
D. Both A and C
Answer D: These are just two ways dish room injuries can be avoided.What others can you think of?
Real Case Scenarios The knife somehow slipped from the hand and cut
the right index finger
Contributing Factors The employee was not
wearing cut resistant gloves The employee was inattentive The employee did not have
knife safety training
Corrective Actions Wear cut resistant gloves Get knife training prior to using
a knife. Concentrate on the work task
rather than distractions and conversations with others while cutting.
Look for options to reduce risk of knife cuts
Remember You have the right to a safe work
environment
If ever in doubt just ask a supervisor
This should be a fun learning experience, please don’t let an injury get in the way
If you have any questions about this training program please contact 581-4483.
Please click on the back arrow and then click on the test link to finalize and document this training.
Have A Safe Day
Thank you for completing this training
Remember to Wash Your Hands and Kitchen Surfaces