Dining Services OSHA Safety Training Program TRAINING RECORD

Transcription

1 Dining Services OSHA Safety Training Program TRAINING RECORD Employee Title: This record documents the safety training received by Dining Services employees, including student employees, as required by the Occupational Health and Safety Administration (OSHA). For the abovenamed employee, the following 5 training modules have been completed: General Kitchen Safety Hazard Communication Personal Protective Equipment Lockout/Tagout for Affected Employees Electrical Safety Awareness DATE COMPLETED: Trainer Signature Employee Signature Send completed form (all 6 pages) to: Jen Miller, DDS HR, Unit 4107; FAX ; or jennifer.2.miller@uconn.edu 8/2014 Page 1 of 6

2 GENERAL KITCHEN SAFETY Review each of the following points with the employee (have employee initial boxes): 1. SLIPS, TRIPS, AND FALLS Wipe spills off the floor immediately, always keeping the floor clean and dry. This is especially important around the deep fryers and on both sides of the serving lines. Caution signs/cones should be placed in the spill area until completely dry. Do not run in the kitchen or dining rooms and move slowly when approaching blind corners. Always pick up any foreign objects on the floor, such as napkins, food, glass, etc., and keep walkways clear of clutter. Use only approved ladders or stepstools to reach for overhead items. Never use a chair, box, shelf, or other makeshift device for this purpose. Wear flat shoes with slip resistant soles. Do not wear canvas shoes or shoes with leather soles or open toes. 2. CUTS AND LACERATIONS Handle all kitchen knives with extreme caution. Keep them away from table edges. Do not attempt to catch a falling knife. Do not leave knives in sinks full of water. Review Knife Handling and Safety handout with employee. Improperly using and cleaning slicers can cause serious laceration injuries. Only employees who have been properly trained and understand the operating instructions may operate slicers. Review Use Extreme Caution When Using Meat Slicers handouts with employee. 3. BURNS Always use dry potholders, gloves and mitts; never use wet materials to handle hot objects. Release the pressure safely before opening cookers and steam ovens, and face away from opening doors. When putting a pan into a steam table, set the pan in gently to avoid splashing hot water or hot food. Review Stove and Cooking Safety and Using Deep Fryers Safely handouts with employee. 4. KITCHEN EQUIPMENT Kitchen equipment can subject employees to cuts, burns, electrical shock, and crushing and caught in injuries. Only use equipment you ve been trained to use. Machine guards must NEVER be removed or bypassed. - Review Know Your Restaurant Equipment handout with employee. 5. PREVENTING BACK STRAINS AND OTHER MUSCULOSKELETAL INJURIES Review Preventing Back Injuries and Cumulative Trauma Disorders handouts with employee. 8/2014 Page 2 of 6

3 ELECTRICAL SAFETY AWARENESS Review each of the following points with the employee (have employee initial boxes at left): THE POTENTIAL ELECTRICAL HAZARDS ASSOCIATED WITH WORK IN KITCHENS worn or damaged electrical cords - (cuts, worn insulation, damaged cord connectors) improper use of cords (snaked across aisles, through doors, windows or walls, extension cords used as permanent power sources) damaged outlets or connectors - (loose outlets or covers, damaged cord connectors, broken outlet covers) faulty wiring or equipment (loose equipment covers, exposed wiring, minor shocks, equipment heating up) wet cleaning methods and electrical hazards (disconnect cords from outlets and use water-tight covers, never spray water into outlets, cord connections, non-water-tight controls) Safe Work Practices Know how to shut off power in case of an emergency (cord and plug equipment, disconnects, breakers) To keep power cords away from moving machinery parts To never unplug by pulling on the cord pull only on the plug Use ceiling or floor plugs don t run cords across aisles Avoid touching prongs on the plugs when connecting or disconnecting plugs Avoid connecting or disconnecting plugs with wet hands, wet cords or touching something wet Don t touch a person who is being shocked turn off power first! If an extension cord is warm to touch, it s overloaded How Shocks Happen We come in contact with both wires in a circuit or We come in contact with one wire and a path to ground Water can be that path to ground (having wet hands or wet feet while touching electrical devices) 8/2014 Page 3 of 6

4 LOCKOUT/TAGOUT TRAINING FOR AFFECTED EMPLOYEES Review each of the following points with the affected employee (have employee initial boxes at left): I. PURPOSE AND SCOPE OF THE OSHA LOCKOUT/TAGOUT (LOTO) POLICY To protect employees from injuries caused by hazards that could result from the unexpected energization, start up, or release of stored energy, while servicing machinery or equipment. Exemptions to the standard, which affected employees may perform as their work duties, are: 1. Cord and plug connected electrical equipment that cannot store energy or be unexpectedly energized. Machines and equipment must be unplugged and remain under the exclusive control of the employee while he/she works on the equipment. 2. Minor service/maintenance, performed during normal production operation as long as: a) there is no bypass or removal of guards or other safety devices b) the employee need not place any part of his/her body into a point of operation, or where other dangers exist. II. REQUIRED PROCEDURES AND LOCKOUT/TAGOUT DEVICES Only authorized employees may perform LOTO procedures, which includes shutting off the energy source(s) for the machine or equipment, then placing their lock and tag on the energy source(s). While LOTO devices are in place, it is critically important that I do not try to start up or use the machine or equipment that has been locked and tagged out. The authorized employee will inform me when a lockout-tagout is to take place on a certain machine or equipment. I must stay clear of the machine or equipment, and its immediate area, until the authorized person tells me the maintenance or servicing is completed. LOTO locks used by the University employees are colored red. Tags read DANGER and are colored red, black and white. The standard devices are used by all University authorized employees, and are not used for any other purpose, (show the employee the lock and tag). 8/2014 Page 4 of 6

5 HAZARD COMMUNICATION RIGHT TO UNDERSTAND Review each of the following points with the employee (have employees initial boxes): 1. REQUIREMENTS OF THE OSHA HAZARD COMMUNICATION (HAZCOM) STANDARD All employees have a right know about the hazards associated with the chemicals they work with and about how to protect themselves against those hazards. --Review with the employee the types of chemical products used in the workplace (e.g., MD Stetson cleaners, bleach, WD-40, etc.) OSHA's regulations require manufacturers to develop Material Safety Data Sheets (MSDS) and to provide labels that indicate: 1) a chemical's identity and 2) a hazard warning (e.g., Windex window cleaner, skin and eye irritant). --Show the employee an example of a product label and an MSDS. OSHA's regulations require employers to develop a HazCom program which includes: 1) maintenance of a list of hazardous chemicals and MSDSs; 2) a labeling program; 3) a written program or policy; and 4) employee education and training. 2. LOCATION/AVAILABILITY OF THE UNIVERSITY'S WRITTEN PROGRAM, HAZARD LIST, AND MSDSS All departments should have a HazCom book or binder which includes a list of hazardous chemicals in the workplace, MSDSs for every product and the University's written program. --Show the employee the HazCom binder of MSDSs, list of chemicals, and written program and inform him/her of its location in the workplace. The HazCom binder must be readily accessible to all affected employees. (If the department is spread out, the hazard list and written program must be readily accessible while the MSDSs may be stored, readily available, in a central location). --If the MSDSs are not stored in the immediate area, tell the employee where they can be found. 3. MSDS AND HAZARD INFORMATION MSDSs contain a great deal of information including: hazardous ingredients, physical properties (how to detect the chemical), health and fire hazard data, personal protective equipment needed, engineering controls, emergency response information, emergency phone numbers, etc. --Review an MSDS with the employee, noting the information contained in each section. Review the hazards of all products used in department. 4. HazCom 2012 Right to Understand OSHA s recent HazCom revision requires the manufacturer to conduct a hazard classification on their product, provide additional labeling components (including the use of pictograms) and use standardized Safety Data Sheets (SDS) in place of MSDS, required by June Review the OSHA Quick Cards concerning the new HazCom labels, pictograms to be used in labeling and the new format of the safety data sheets 8/2014 Page 5 of 6

6 PERSONAL PROTECTIVE EQUIPMENT Review each of the following points with the employee (have employee initial boxes): 1. WHAT PPE IS NECESSARY AND WHY: REVIEW OF THE WORKPLACE HAZARD ASSESSMENT Employers are responsible for identifying workplace hazards. This is done through a Hazard Assessment. Employers must try to reduce or eliminate hazards by engineering them out (by installing guards, for example) or using administrative controls (changing the way a job is done). If this is not possible, Personal protective equipment (PPE) must be used. PPE is the last line of defense between the hazard and the employee. Review Workplace Hazard Assessments with employee With the exception of some safety shoes and prescription safety eyewear, employers must provide PPE at no cost to the employee. If the workplace has hazards that require an employee to use a respirator or hearing protection, additional training will be provided for these topics. 2. HOW TO USE AND WEAR PPE Proper use and fit of the PPE is essential. Without it, the PPE is ineffective against the workplace hazards. Review donning, doffing, and adjusting fit of required PPE. Have employee demonstrate proper use. 3. LIMITATIONS OF PPE Make sure the appropriate PPE is being used for the specific task. For example, different types of gloves are not interchangeable, and safety glasses and goggles are used for different purposes. Review the Choosing and Using supporting documentation with employee. 4. CARE, MAINTENANCE, USEFUL LIFE AND DISPOSAL OF PPE Every time PPE is used, it must be inspected for wear and damage, and replaced when necessary. PPE must be stored in a clean, dry location. Check the manufacturer s instructions on care, use, and storage of PPE. - Review Choosing And Using and Eye Safety and Hand Safety documentation with employee. 8/2014 Page 6 of 6