1. SAISD FOOD SERVICE
SAFETY TRAINING
2011 - 2012
SAISD EMPLOYEE BENEFITS, RISK MANAGEMENT & SAFETY 2011-2012
Your Name Here Event Title Here Date

2. Prevention
Regular stretching and strengthening
exercises for your work activities, as
part of an overall physical
conditioning program, can help to
minimize your risk of SPRAINS and
STRAINS.

3. LET’S
MOVE

5. OBJECTIVES
By the end of this session, employees should understand:
 The Importance of Safety
 How to take an Active Role in Workplace Safety
 How to Protect Yourself and Co-Workers against common Safety
issues.
 How to Identify, and/or Report Safety concerns.
 Ways of Preventing Accidents in the Kitchen.
 How to Report Accidents.
SAISD EMPLOYEE BENEFITS, RISK MANAGEMENT & SAFETY 2011-2012

6. FOOD SERVICE OVERVIEW
 Claims Cost and History
 Slips & Falls
 Cuts, Lacerations &
Punctures
 Sprains & Strains
 Kitchen Burns
 Electrical Safety
 Chemical Safety
 Reporting Procedure

7. FOOD SERVICE
Reported Claims

8. Lost Time & Medical Data
30
25
20
Lost Time
Medical
15
10
5
0
Elementary Middle High School Academy Non-Campus
School School

9. Percentage of Reported Claims

10. KITCHEN SAFETY

11. Food service professionals face a wide range of risks
throughout the course of any given day. Taking measures
to promote safe practices and prevention can help
decrease your chances of injuries.

12. Common Types & Sources of
Injuries
Preparation Storage
Cuts Heavy Lifting
Burns
Serving General
Slips & Falls Electrical
Cleaning
Hazardous Chemicals

13. SLIPS & FALLS

14. In a High-Traffic workplace such as
a school cafeteria, there is the
potential for SLIPs & FALLs.
Because of Liquid Substance and Foods
being wasted on the floor.
Always Use “Wet Floor Signs”

15. When cleaning tables make sure that you do
not drop water on the floor. If water drops
on the floor make sure it is cleaned up
Immediately.
Always remember to put “Wet Floor” sign out when
the floor is wet or there is a spill.

17. Ways you can help to prevent
Slips & Falls
Take your time & Pay attention
Clean up spills immediately
&
ALWAYS
Use wet floor signs when needed

18. Matching Exercise
Match the items on the left
with appropriate actions on the right
Maintain Security Keep walkways and
stairwells clear
Stay Informed Contact a Safety Specialist
with safety ideas
Good Housekeeping Report Safety Concerns
Pay Attention
Identify Safety Concerns
Keep alert for Safety
Awareness Concerns

19. Preventing
Cuts

20. Cuts, Lacerations and Punctures
Food service almost always means the
presence and use of sharp knives, tools and
appliances. So PAYING ATTENTION and
STAYING FOCUS is very important when
using these items.

21. WHEN
Peeling, Dicing, or Slicing
Pay Keep your
Eyes open on
Attention
your work
Use Mesh Use the right
Cutting Gloves knife for the
job
Use a cutting Board Cut away from
your body
Keep fingers and thumbs out of the way
Store knives properly

22. Sprains & Strains

24. STRAINS & SPRAINS
The most common affected area is
The Back

25. Strains & Sprains
Reaching
Lifting
Awkward Body Movements
Improper Body Mechanics

26. Protecting Your Back
As a Food Service worker you must be
aware of proper techniques when:
Lifting:
Pots and Pans
Milk Crates
Boxes and Can goods
Frozen Foods
Trash Bags

27. Lifting Trash Bags
Tips and Improvement ideas
• Do not overfill or compact trash in the barrel.
• Empty the barrels when they become HALF FULL.
#1 Reported
Cause is
Lifting Trash
Bags

28. Lifting Trash Bags
Before pulling the bag:
• Look for any sharp or protruding objects.
• Check the load and get help if it is too heavy

29. Lifting Trash Bags
Then:
• Tie the bag.
• Remember to bend your knees, keep the load close to
your body keep your back straight and do not twist.

31. INCORRECT LIFTING:
Never Bend at the Back

32. CORRECT LIFTING TECHNIQUE
Always Bend at the Knees

33. Proper Lifting Technique
Step by Step
Guide

34. Proper Lifting Technique
1. Stand close to the load
with your feet spread
apart about shoulder
width with one foot
slightly in front of the
other for balance.

35. Proper Lifting Technique
2. Squat down bending
at the knees. (Not your
waist) Tuck your chin
while keeping your back
as vertical as possible.

36. Proper Lifting Technique
3. Get a firm grasp of
the object before
beginning the lift.

37. Proper Lifting Technique
4. Begin slowly lifting
with your legs by
straightening them.
NEVER TWIST YOUR
BODY DURING THIS
STEP!!!

38. Proper Lifting Technique
5. Once the lift is
complete, keep the
object as close to the
body as possible.

39. Two/Three Man Lifting
6. Decide who will be in
charge BEFORE you
begin the lift, and what
commands will be used.

40. BURNS

41. Burns
In the kitchen workers are regularly exposed
to hot cooking utensils, hot ovens, open
flames, hot water and steam. As well as hot
foods and liquids. As a result, food service
workers are sometimes at risk for burn
injuries.

42. Gory burning accident in the
kitchen

43. BURNS
Results primarily from:
Contact with HOT
surfaces, HOT cooking
pans, HOT substances

44. Burns and Scalds
can be avoided
with good kitchen
SAFETY PRACTICE

45. Precautions To Prevent Burns
Use PPE: Pay Attention:
Aprons Don’t be in a Rush
Burn guard arm sleeves Don’t be distracted
Pot holders
Gloves
Oven Mittens
Take Safety Measures
Open lids away from you
Never lift hot items that are too heavy for one person
SAFETY STARTS WITH YOU

46. ELECTRICAL
SAFETY

47. Electrical Hazards
DO DON’T
Use plugs that fit the outlet Overload outlets
Check wire and cord Fasten cords with
insulation staples, nails
Keep flammables away Run cords through water or
from outlets touch cords with wet hands
Keep clear access to electrical Use damaged cords
boxes Use ungrounded cords or
remove grounding prong
from a three-pronged plug

48. Fire Response
 Know location of fire
extinguishers
 Use the right
extinguisher for the job
 Know how to use
extinguisher:
 Pull the pin
 Aim hose at fire base
 Squeeze trigger
 Sweep hose back
and forth.
Keep your back to an Exit.

49. Know The “PASS” System
PULL THE PIN
AIM AT THE BASE OF THE FIRE
SQUEEZE THE TRIGGER
SWEEP SIDE TO SIDE

50. CHEMICAL SAFETY

51. Material Safety Data Sheets
(MSDS)
SAISD website: Departments, Facility Service, Environmental, Quick
Links, then MSDS Digital Library.

52. When Using Chemicals
Use appropriate Personal Protective Equipment.
Know the name of the Chemical you are using.
Never place chemicals around Food.
Never mix chemicals

53. Reporting Procedures

54. REPORTING PROCEDURE
Emergency (Life threatening)
Respond in this order:
1) Call 911
2) Call SAISD Police
3) Call Employee Benefits, Risk Management and Safety
OHS Professional on Call 24/7

55. REPORTING PROCEDURE
Non-Emergency (Not Life threatening)
Respond in this order:
1) Report Accident to Administration or
Supervisor within 24hr.
2) Contact School Secretary for ROA (D-14)
3) Complete Report of Accident (D-14), it must
be signed by Employee & Supervisor
4) Fax to Employee Benefits, Risk
Management & Safety Department
5) A Safety Specialist will contact you
immediately upon receiving the Report.

56. D14-A
REPORT OF ACCIDENT FORM

57. 57

59. D14-A

63. SAISD OHS Specialists
Contact Information:
Tywanda Walker, OHS Specialist (210)554-8545
Michael Gilbert, OHS Specialist (210) 554-8544
Anna Llamas, OHS Specialist (210) 554-8543
Belen Sanchez, OHS Support
Main Safety Number (210) 554- 8540 or 554-8541
Fax: (210) 228-3107
A Safety Specialist is On-Call 24 hrs/ 7 days a week.