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Food Service Safety Manual

Food Service Safety Manual. Emily Hudson Chef Johnson Hospitality and Tourism Block 4. Table of Contents. Slide 2 : Table of Contents Slide 3 : Workplace Safety Overview Slide 4 : OSHA and EPA Slide 5 : Employee/Employer Relations Slide 6 : Clothing Checklist Slide 7 :Safety Checklist

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Food Service Safety Manual

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  1. Food Service Safety Manual Emily Hudson Chef Johnson Hospitality and Tourism Block 4

  2. Table of Contents Slide 2: Table of Contents Slide 3: Workplace Safety Overview Slide 4: OSHA and EPA Slide 5: Employee/Employer Relations Slide 6: Clothing Checklist Slide 7:Safety Checklist Slide 8: ICE Slide 9: Personal Hygiene Slide 10: Prevention of Cross-Contamination

  3. Safety in the Workplace • Ultimately, a safe working environment benefits the employee, the employer, and the consumer.

  4. Workplace Safety Agencies OSHA EPA Occupational Safety and Health Administration Sets standards for employment, safety, and health Inspects workplaces for safe, healthy environments Environmental Protection Agency Determines how solid waste is managed Solid waste= packaging material, containers, recyclables, etc.

  5. Employee/Employers Responsibilities and Relationships Employee Employer Maintain good communication with management and coworkers Perform duties to the best of one’s abilities Be respectful of job rules, work area, and others involved in profession Communicate effectively with employees Manage workplace fairly and safely Be respectful of job rules, workplace, professions of others, and regulatory agencies

  6. Clothing Checklist • Is clothing appropriate for profession? • Is clothing practical for required duties? • Does clothing interfere with health of food or others? NO YES

  7. Safety Checklist • Are all ingredients, tools, and surfaces clean? • Are all appliances functioning correctly? • Am I keeping food at correct temperatures? • Am I handling waste correctly? • Am I being mindful of potential dangers (sharp objects, boiling water, slick surfaces, etc.)?

  8. ICE: In Case of Emergency(First Aid & Emergency Contacts) If an accident takes place, follow the chart at the left. If the accident is severe and there are serious injuries or serious dangers, contact local emergency responders. MOBILE COUNTY 911 for urgent need of medical, fire, or police respondents 251-343-7131 for Emergency Medical Services information. This agency responds to Dauphin Island, Alabama Port, Fowl River, Bayou La Batre, St. Elmo / Grand Bay, Seven Hills, Tanner Williams, Semmes, Georgetown, Satsuma, Saraland, Chickasaw, LeMoyne and Citronelle Poison Control Center  1-800-462-0800

  9. Personal Hygiene Tips • ALWAYS WASH/SANATIZE HANDS • Wash hands in warm water with lots of soap for at least 30 seconds/ Use a strong sanitizer (usually two squirts) and rub in thuroughly up to wrists • Keep hair pulled back: out of face, away from food, away from burners • If you’re sick, STAY OUT OF THE KITCHEN! Germs can be airborne and infect others without you touching them, which then infects people’s food.

  10. Cross Contamination Prevention • Cross contamination= bacteria transferred from one food to another through utensils, surfaces, etc. • Always wash knives, cutting boards, containers, etc. thoroughly in hot water after using • Also, try using different cutting boards for different things. Ex- one for cutting raw meats, one for cutting vegetables.

  11. Resources • http://culinaryarts.about.com/od/glossary/g/Cross-Contamination.htm • http://www.mcema.net/ • Culinary Essentials textbook

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