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Safety Manual

This safety manual, authored by Kelley Lawson, Erica Pugh, Nick Leslie, and Micah Bettis, outlines essential workplace safety practices for food industry employees. It covers OSHA and EPA regulations, the importance of workplace inspections, and employee responsibilities for maintaining safety. Key topics include the proper use of protective clothing, first aid guidelines, emergency contacts, personal hygiene practices, and cross-contamination prevention. This guide aims to ensure a safe and health-conscious working environment, helping to minimize accidents and promote worker safety.

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Safety Manual

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  1. Safety Manual Kelley Lawson Erica Pugh Nick Leslie Micah Bettis

  2. Working Safely • Workplace accidents • OSHA and EPA regulations

  3. Role of OSHA and EPA • Enforce workplace standards • Solid waste • Frequent inspections • Safety of a worker

  4. Responsibilities • Employee • Employer

  5. Protective Clothing • Aprons • Gloves • Back brace • Shoes • Chef hat

  6. First Aid Guidelines • Stay calm • Call emergency numbers • Apply first aid to victims • Complete accident report

  7. Emergeny Numbers • American medical response- (251)478-4545 • International emergency-112 • Emergency Service Call Center-911

  8. Personal Hygiene • Using proper hand-washing techniques • Wear gloves • Maintain good health • Immediately report any illness or injuries to the supervisor

  9. Cross-Contamination Guidelines • Use clean, sanitized cutting boards, knives, and utensils • Prepare produce in separate areas • Keep cold ingredients properly chilled • Follow recipes closely • Cook food thoroughly

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