Food-Service-Manual-for-Health-Care-Institutions

• Use dry potholders or cloths to handle hot utensils.
• Maintain good housekeeping conditions in all work areas by keeping equipment clean
and by properly storing equipment and supplies not in use.
• Carefully follow the established operating instructions for all tools, equipment, and
machines.
• Use other personal protective equipment as appropriate. Personal protective equipment
may include gloves, gowns, aprons, goggles, face shields, or ventilation devices. Gloves may be
disposable nonlatex gloves or heavy-duty utility gloves.
The food service director and supervisory personnel are responsible for establishing and
maintaining a safe working environment for all food service employees. There are a number of
ways in which this can be accomplished:
• Perform regular and thorough department inspections. The sample checklist in Exhibit
14.6 can be used as an inspection model.
• Appoint a department safety committee.
• Analyze every work-related accident and then correct any problems identified.
• Take immediate action when employees behave inappropriately (for example, engage in
horseplay or in fighting), show evidence of substance abuse, or express poor attitudes
toward their work.
• Train employees to be safety conscious.
• Maintain records of training.
• Know what to do after an on-the-job accident.
• Be sensitive to employees’ work-related problems and avoid placing undue pressure on
them in the workplace.
Safety Training and Self-Inspection of Safety-Training Programs
The food service director and all food service managers are key people in developing a safetyminded
workforce. Safety training begins with a new employee’s first day on the job and is reinforced
by leadership style and regularly scheduled training sessions. (Posters and safety
reminders are one way to help keep employees alert to safety procedures.) It must be stressed
that employees should report any safety hazards immediately to get the problem corrected
quickly. The entire department should be periodically inspected for safety compliance in addition
to scheduled inspections of equipment by manufacturers’ representatives or by the institution’s
maintenance supervisor. Local fire departments can assist in fire-prevention training.
Regular safety-training programs should include at least:
• Procedures for safely lifting heavy objects
• Procedures for handling hazardous materials
• Procedures for ensuring fire safety
• Procedures for reporting on-the-job accidents
• Procedures for disaster and emergency preparedness
A system for self-inspection of department safety programs should be conducted at regular
intervals. Again, Exhibit 14.6 can be used as a safety evaluation checklist and as a basis for
developing a self-inspection program. Employees should participate in developing and enforcing
the department’s safety program.
Fire Safety and Prevention
Safety, Security, and Emergency Preparedness
The danger of fire in the food service department is always present. All employees should
know and practice the department’s fire-prevention and fire-response procedures, revised
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