03. Restaurant Manager and Safety.pptx for the restaurant and bar management

PPT for the restaurant and bar management

1. Restaurant Operation Management THM-21173 Lesson -03 Restaurant Manager & Safety

2. Lesson Outline Safety is critical Factor for restaurant Operation OSHA - Occupational Safety and Health Administration Fire procedures, Tactics to Reduce Slips, Trips, and Falls working with food preparation equipments Hazards, Type of Hazards Managing Parking Area Safety Managing Workplace Violence

3. Objectives Identify the importance of health and safety in the work place Identify the key health and safety hazards within the restaurant area Identify the key responsibilities restaurant Manager has to perform . Identify correct manner of safely perform the basic tasks of the job. Guidelines for preventing hazards in restaurant Guidelines for dealing with critical situations in restaurant Guidelines for personal safety

4. Introduction Restaurant Manager Role of Restaurant Manager Restaurant Operation Restaurant Employees Clients / guests

5. Safety … ‘‘ The condition of being protected from or unlikely to cause danger, risk , or injury ’’ Oxford Learners Dictionary

6. Safety is a Critical factor ‘‘ Accidents don’t just happen, they are caused ’’ Common health and safety is to you and the responsibility that you have in always performing your duties in a safe manner. Protect people who may be affected by any of the work activities within the work place This mean YOU ,YOUR COLLEAGUES and GUESTS or VISITORS who come to Your Establishment. ‘‘ Prevention Better than Cure ’’

7. Safety i s a Critical factor Employees and guests can be harmed. Restaurant managers have a concern to reduce the possibility of harm. Society is concerned about a restaurant’s safety practices. The restaurant’s reputation is impacted by how it treats employees and guests. Law suits can be expensive in terms of time and money.

8. Health and safety in restaurants The restaurant managers have the responsibility of operational procedures to ensure the safety and security of guests and staff , PREVENTING THE RISK OF PHYSICAL INDURRY OR ILLNESS ... EMPLOYEE SHOULD BE AWARE OF THE SAFETY POLICY AND TRAINED TO FOLLOW IT, AOOPINT A COMETENT PERSON TO ASSIST YOU , WITH HEALTH AND SAFETY.

9. OSHA - Occupational Safety and Health Administration Occupational Safety and Health Administration was established in 1971. OSHA  stands ready to help both employers and employees in ensuring a safe and healthy workplace. OSHA  sets and enforces safety standards while also providing employers and employees with outreach, assistance, education, and training.

10. The Occupational Safety and Health Administration establishes and enforces these regulations in the  restaurant  industry as well as in many other industries. OSHA  "to assure so far as possible every working man and woman in  the  nation safe and healthful working conditions and to preserve  our  human resources."

11. OSHA Requires That Restaurants Provide a safe work place by complying with OSHA’s safety/health standards. Provide workers with tools/equipment meeting OSHA’s specifications. Establish training programs for staff operating dangerous equipment. Report work-site accidents to OSHA. Maintain the “OSHA Log 300” (a record of work injuries/illnesses). Display OSHA notices about employee rights and safety. Provide material safety data sheets (MSDSs). Offer no-cost hepatitis B vaccinations for employees who come in contact with blood/body fluids.

12. Special Concerns of Local Fire Departments Emergency exits and those with proper signage Availability of the appropriate type of fire extinguishers in specified areas of the building Location and capacity of ventilation systems in areas with food production equipment Electric wiring Smoke detectors Fire suppression systems Emergency lighting systems Quality of construction materials (renovation)

13. Tactics to Reduce Slips, Trips, and Falls All restaurant employees are exposed to slips/trips/fall hazards while at work because floors in food preparation/service areas can become slippery with oil, water and/or food. Suggestions to reduce accidents from slips/trips/falls include: Wear non-slip, water-proof shoes. Clean-up spills immediately. Eliminate cluttered/obstructed work areas. Do not run. Use non-slip matting on floor surfaces. Use no-skid waxes and/or surfaces coated with grit to create non-slip floor surfaces. Use warning signs to alert persons to wet/damp floors.

14. Strains & Sprains Control Measures When lifting trays The proper way Improper way

15. When Working with Any Food Preparation Equipment Use caution. Always turn off and unplug the equipment before cleaning it. Assure that the equipment is securely fixed to benches/table tops, if applicable. Always use pushers/tampers to move food; do not use hands. Wear proper work clothing (avoid loose clothing or jewelry that could become caught in the equipment). Follow child labor laws for operation of equipment by employees less than 18 years old.

16. Use Knives Carefully and Correctly Be careful when working with sharp utensils; remember that they are helpful tools, but they can also be dangerous when used inappropriately. Cut away from the body. Keep your fingers/thumbs from under the knives and use protective gloves provided by the employer. Use the correct knife for the task (use a paring knife to cut and a French knife to chop).

17. Cuts & Lacerations Control Measures Instruct employees how to use knives correctly

18. Cuts & Lacerations Control Measures Do not place knives in the sink Wear cut-resistant gloves

19. More Ways to Use Knives Carefully and Correctly Store knives in a designated area and assure that the blade's cutting edge is not exposed. Do not try to catch a falling knife. Carry knives with their cutting edge angled slightly away from your body and be sure that the tip is pointed down. When handing a knife to someone, place it on a clean surface and let the other person pick it up.

20. Still More Ways to Use Knives Carefully and Correctly Do not put knives in sinks full of water. Do not talk with guests or co-workers while using a knife. Remember that dull knives are more dangerous than sharp knives. (More force must be applied when cutting/slicing, and this may cause the knife to slip.) Keep knives sharp (have someone experienced in knife sharpening do this) and inform other staff members when knives are newly sharpened.

21. Safe Operating Procedures for Mixers, Choppers, Dicers, and Slicers Tampers should be used to feed/remove products from these machines. (Never use your hand.) Never by-pass safety guards. Never open up/put your hands into an operating machine (for example, to stir contents or to guide food). Turn off and unplug the equipment before disassembling and cleaning.

22. Safe Operating Procedures for Food Processors and Mixers Do not open the lid of a processor to stir contents while the equipment is in operation. Assure that the equipment has been turned off before opening the lid or adding additional items.

23. Safe Operating Procedures For Microwave Ovens Locate the oven at a proper working height. Cover foods to avoid spattering. Remove container covers away from your face/body. Use hot pads or other appropriate items to remove hot food or hot containers. Do not use a microwave if it is not working properly. If sparking is noticed inside an oven, turn it off, unplug it and do not use it until it has been repaired.

24. Safe Operating Procedures for Steamers Do not open the steamer door while the unit is on. Clear the area around the steamer before opening the door. Open the steamer door by standing to its side and keep the door between you and the open steamer compartment. Use oven mitts or other appropriate attire to remove hot trays. Place hot steamer trays on a cart for transport. Remove trays from the top compartment first and then from the lower one(s).

25. Operating Procedures for Pressure Cookers Turn off the steam supply and wait for the pressure to equalize before opening the lid of a pressure cooker. Stand to the side and open the pressure cooker away from your body; keep the open lid between you and the equipment.

26. Safe Operating Procedures for Coffee Makers Do not place hot coffee makers close to the edge of counters where containers may burn persons passing by them. Be sure the coffee filter is properly in place before making coffee. Do not remove the coffee filter before the coffee has stopped dripping. When grinding coffee beans, do not put your fingers into the coffee grinder chamber. (Tapping on the outside of the container will help the beans to drop into the grinder.)

27. Suggestions to Work Safely with Deep Fryers Use the correct grease levels and cooking temperatures that are suggested by the manufacturer. Extinguish hot oil/grease fires by quickly placing a lid over the container. Keep floor surfaces clean and dry to prevent slipping/falling. Wear slip-resistant shoes. Use a grease-cutting chemical to clean floors around the fryers. Do not spill water/ice in the oil. Do not keep employee drinks by deep fryers. (If dropped/bumped into the hot oil, a fire could result.) Do not overfill or pour excessive amounts of food products into the equipment at one time. (This can cause excessive splashing and “bubbling over” of hot oil.) Do not move hot oil containers; wait until the oil is cooled. Do not strain hot oil; wait until the oil is cool.

28. Burn Prevention Tactics Employees should wear long-sleeve shirts and pants and solid-toed leather work shoes. Oven mitts, hot pads or other appropriate items should always be used. Tongs, oven mitts or other appropriate equipment can be used to remove hot items. Do not reach above an oven or steamer. Carefully place ingredients into boiling water, soups or stocks to avoid splashing. Assume the pots, pot handles and utensils in pots are hot and use oven mitts. Adjust range burner flames to cover only the bottom of the pan. Seek assistance when moving a heavy pot of hot food. Do not permit pot handles to stick beyond the counter/stove fronts. Do not overfill pots/pans. Do not use a wet cloth to lift lids from hot pans. Do not lean over or extend a hand or arm over a pot of boiling liquid. Keep pot handles away from stove burners.

29. Hazards OSHA define a hazard? A hazard is the potential for harm (physical or mental). In practical terms, a hazard often is associated with a condition or activity that, if left uncontrolled, can result in an injury or illness. Identifying hazards and eliminating or controlling them as early as possible will help prevent injuries and illnesses.

30. R isk would be a danger that these situations may pose; for example, physical injury, chemical burns, RSI or increased stress levels . Hazard mean

31. Type of Hazard Electrical Hazards Chemicals Hazards

32. Managing Restaurant Electrical Hazards All staff members should know. How to turn off current when an emergency occurs. How to remove a cord from a receptacle. (Pull the plug, not the cord.). Keep power cords clear of equipment during use. Don't use faulty equipment/damaged wall receptacles/connectors. Don't plug in electrical equipment while touching a damp/wet surface. Don't use electrical cords that are worn/damaged and/or that feel warm during use. Report unsafe equipment/work practices immediately. All electrical circuits near sources of water should be properly grounded GFCIs should be used in work areas containing both electricity and water/utilities.

33. Hazard Protection Tactics for Needles Wear heavy-duty gloves while cleaning restrooms. Do not touch any needles/drug items. (If these are seen, the restaurant manager should be notified .) Do not compress garbage bags with your hands or feet. (Sharp items inside may stick or cut the garbage handler .) Employees should be instructed to report any potential injury from any needle or other object that may contain human blood. Any employee sustaining a needle stick or injury from a sharp instrument or object that has human blood on it should immediately be sent for emergency medical evaluation.

34. Cleaning Chemicals: Potential Hazards Soaps/detergents may cause skin allergies/irritations. Broken skin may provide an opportunity for infection/injury if exposed to chemical hazards. Some cleaning chemicals such as drain and oven cleaners are caustic and can cause skin burns and eye/skin irritation. Ammonia (a cleaning agent) and chlorine solutions (used as a dishwashing disinfectant) can cause skin, eye and nose irritations. If these solutions are mixed, a chemical reaction releasing deadly chlorine gas can result. Latex gloves worn to protect hands may cause skin irritations/allergic reactions.

35. Minimize Risks from Hazardous Chemicals Meet requirements of the Hazard Communication Standard that requires that employees learn about and have access to Material Safety Data Sheets (MSDSs). Provide appropriate personal protective equipment (PPE) such as gloves, goggles and splash aprons. Use cleaning chemicals that are not hazardous. Limit employee contact with dishwashing detergents. Assure that all cleaning bottles/containers are labeled. Store pesticides in the original labeled container. Store liquid chemicals on lower shelves.

36. Reduce Fire Hazards in Restaurants Extinguish oil/grease fires by (a) sliding a lid over the container's top, (b) pouring salt over the fire and/or (c) using a carbon dioxide fire extinguisher (Class B or C). Do not carry/move oil containers when the oil is hot or on fire. Do not throw water on a grease fire. Empty grease traps frequently. Keep cooking surfaces clean and free from grease build-up that might cause a fire. Do not use defective electrical cords or equipment. Do not store flammable items near heat-producing equipment/open flames.

37. Employee Evacuation Options for Fire Emergencies Option 1: Total Evacuation of Employees when an Alarm Sounds . Fire extinguishers must be inspected, tested and maintained. Option 2: Designated Employees Are Authorized to Use Fire Extinguishers; All Other Employees Must Evacuate Immediately when the Alarm Sounds. General fire extinguisher requirements must be met and designated employees must be trained annually. Fire extinguishers must be inspected, tested and maintained. Option 3: All Employees Are Authorized to Use Portable Fire Extinguishers. All employees need annual fire extinguisher training, and extinguishers must be inspected, tested and maintained.

38. Listening to a Telephone Bomb Threat Identity (male/female; adult/young person) Voice characteristics including loud, fast, high/low pitch, raspy, nasal, slurred, soft, deep Did the caller appear intoxicated, stutter or lisp? Grasp of English language (excellent/poor) Language accent (foreign/none) Composure (calm, angry, irrational) Background noises including street noises, airplanes, animals, “party” atmosphere or quiet

39. Managing Parking area – safety Inspect parking lot lighting daily. Replace burned-out lights immediately. Inspect parking lot surfaces daily; arrange for pavement patches immediately if they threaten safety. Assure that lot stripes/directional signs are easily seen to avoid accidents. If valet parking is provided, document the training provided to all drivers. Keep landscaping around parking lots well-trimmed to avoid areas that provide hiding places for individuals. Arrange for regular and frequent parking lot “drive-through” patrols by police. Arrange for daytime/nighttime “walk-through” patrols by employees. Keep parking lots free of trash/debris.

40. Workplace Violence Address the potential of workplace violence. Inform employees about how local law enforcement personnel should be notified if an emergency occurs. Contact the local police department for safety tips (perhaps training programs are even available ). Train employees about specifics in dealing with emergencies such as robbery, theft, assault and/or battery.

41. More About Workplace Violence Limit cash on hand. Keep the cash register closed when not in use; do not count cash in front of guests. Schedule employees to leave in groups and to report/log incidents of threats and/or violence. Use video surveillance, increase lighting in dimly-lit areas and install alarm systems and/or door-opening detectors. Utilize markers on doorways to help employees identify the height of suspects if a robbery occurs. Use a “buddy system” so that two employees are together if work tasks must be done outside after dark. Keep backdoors locked, set regular times for deliveries and use panic bars on exit doors.

42. Thank You