2 Accident Prevention 2 and Crisis Management Learning Objectives How can you prevent accidents? What should you do when a food recall or food crisis occurs? What should you do if the establishment is suspect of causing a foodborne outbreak? What can cause to cease the operation and reporting? What do you do when an accident occurs?
3 Accident Prevention and Crisis Management 3 Learning Objectives What are the three types of fire extinguishers? What are some common injuries in retail food service establishments, and how can they be prevented?
4 Accidents Can Be Prevented! 4 Accident prevention programs typically involve: 1. Eliminating hazards in the environment for costumers and employees 2. Training employees about hazards and how to prevent or avoid them. 3. Providing personal protective equipment for employees. 4. Written procedures of what to do if an accident or incident occurs. Accident prevention
5 5 Hazard control measures to prevent accidents A good design is the first control to avoid accidents. Administrative controls and good training on the safe work practices Use of Personal Protective Equipment (PPE)
6 6 Employee protective equipment Personal Protective Equipment (PPE) are series of different devices, clothing, special uniforms which are design to protect all parts of the body (eyes, face, head, arms, hands, feet) by creating a barrier to the workplace hazards. The use of proper PPE alones is not enough to prevent accident Good Design and training is esential
7 7 Exit Lighting Escape route should be adequately lighted Must be clearly marked and visible using a sing reading Exit Doors should be free, no obstacles and no decorations that obscure visibility
8 8 Electrical shock Prevention by: Insulation Grounding, both system and equipment Electrical protective devices Guarding against exposed live parts from access by unqualified personnel
9 9 Other prevention tips are: Proper use of portable ladders Keep holes and floor openings adequately covered Work areas should be: kept clean, ordered and sanitary free of protruding nails, splinters, holes and loose boards Drainage shall be maintained and gratings, mats or raised platforms shall be provided
10 When an Accident Happens 10 What to do when an accident occurs: 1. Stay calm!!! 2. Check to see if the victim is responsive - Are you OK? 3. Examine the injury for seriousness - Do you need outside help? 4. Administer first aid as needed. 5. Keep unnecessary personnel away from the victim. 6. Record necessary information. Be prepared!
12 12 Common Injuries: Prevention: Keep floors clean Use signs to alert others of hazards Use anti-slip mats. Falls First Aid: Keep victim still Seek medical assistance if the victim has trouble moving Use anti-slip mats on floors that are suspect to spills or moisture.
13 13 Common Injuries: Cuts Prevention: Keep knives sharp and stored properly Wear slash-resistant gloves in both hands when using or sharpening Don t leave knives on counters or in sinks. Use the proper tools for the proper tasks. Adequate illumination in preparation areas helps prevent accidents. Do not try to catch a knife if you drop it
14 14 Common Injuries: Burns Prevention: Provide hot pads Don t use wet hot pads Turn pot handles away from traffic Vent steam from covered containers. First Aid: Remove source of the burn Soak burn in cool water Cover with sterile bandage Use pain reliever to reduce swelling Contact medical help if needed
15 15 Common Injuries: Poisoning Prevention: Keep all chemicals labeled properly Label all spray bottles and working equipment Never reuse chemical containers for food use.
16 Body Mechanics 16 Body mechanics classes teach workers how to correctly: Lift Reach Pull. Proper lifting and carrying procedures can help prevent injuries.
17 17 Protection from Blood-borne Diseases Common blood-borne diseases AIDS Hepatitis B Use protection when cleaning up blood or body fluid spills.
18 Employee Medications 18 Employee medication must be stored away from: Food Equipment Utensils Linens Single-use items (straws, butchers paper eating utensils, etc.). Do not store medication in food refrigerators!
19 Worker Safety Training Programs 19 Worker safety training programs can include: Providing equipment operating instructions Keeping procedure manuals in common areas Offer photo diagrams for workers who cannot read Hold procedural demonstrations Offer one-on-one training
20 20 Safety Training Programs It is desirable for someone on your staff to know how to administer: CPR First aid for choking Help in case allergic reaction Safety charts may be posted near work areas. Cardiopulmonary resuscitation poster
21 Fire Prevention 21 Top 2 causes of fire: Grease Electrical problems. Fire extinguishing equipment
22 22 Fire Safety Proper preparation can save lives in the event of a fire: Have proper fire extinguishers available Properly mark all fire exits Have an exit plan in place Conduct fire drills Ensure fire extinguishers are properly charged Have a safety blanket accessible. Fire extinguishing equipment
23 Fire Extinguishers 23 Type A Type B Type C Material Burning Wood Paper Cloth Grease Gasoline Solvents Electrical Motors, switches Type of Extinguisher Pressurized water or ABC CO 2 or B or BC CO 2 or C LOOK FOR FIRE CONTROL REGULATIONS IN YOUR JURISDICTION
24 Ceases operation and reporting Types of crises that can impact retail food operations include: Fire, flood Extended interruption of electrical, water, and sewer service Sewage backup Misuse of poisonous or toxic material Media investigations Unexpected loss of personnel Outbreaks of foodborne illnesses Gross insanitary conditions Food recalls. 24 BE PREPARED Have a plan for when a crisis occurs!
25 25 Ceasing operation and reporting If any of the conditions mentioned in the previous slide occurs, you must notify the regulatory authority If the operation are discontinued, the permit holder shall obtain approval from the regulatory authority before resuming operations.
26 26 Water Supply Emergencies When you have an interruption in water service: Use safe drinking water from another source Use bottled water or haul potable water to the site Disinfect water by chlorination or boiling Use bagged ice instead of ice machines Use disposable single-use dishes and utensils Use prepared foods from other sources.
27 27 Time correction A Critical violation to the Code may require immediate correction The Regulatory Authority may: authorize 72 hours if corrective actions are complex 10 days for other non critical violations or deviations of HACCP plan No more than 90 days for core items such as equipment maintenance, facility design, SSOP, others
28 Foodborne Illness Incidents or Outbreaks 28 If you suspect you may have a foodborne illness problem: DO NOT admit fault until the facts have been checked and confirmed. Follow food safety procedures to eliminate hazards and to avoid foodborne illness incidents!
29 29 How to respond to a foodborne-illness outbreak Obtain contact information Identify food eaten, record its description Separate and segregate any suspect product that remains in the establishment to avoid additional cases while the investigation proceeds Label DO NOT USE AND DO NOT DISCARD Record sell by date and pack size Symptoms When the first symptoms appeared Contact the local regulatory authority if outbreak is suspected.
30 30 How to respond Identify staff Keep a list of food handlers scheduled at time of incident Interview staff about health issues immediately Cooperate with authorities and provide corresponding information Provide appropriate documentation Review food handling procedures Determine if standards are being met Identify if standards are not working
31 31 Investigation and control Regulatory authority shall act when a reasonable cause to believe that a food employee or conditional employee has possibly transmitted a disease, may be infected with a disease transmittable by food, maybe a carrier, or is affected with a boil, infected wound, acute respiratory infection Shall require persona history of illness, medical examination, and specimen analysis Apply exclusion or restriction according to findings of the investigation
32 How to respond in case of allergic reaction 32
33 33 Suspect of intentional contamination Hold, separate and label the suspect product Contact the regulatory authority Keep at hand the emergency list
34 Session 8 34 Concepts to remember The No. 1 way to prevent accidents is adequate facility design and through proper training. Proper safety training can help reduce injuries, lost productivity, worker s compensation, and medical care. In any crisis situation, retail food establishments should have one spokesperson that deals with the public and the media.
35 35 Concepts to remember! Use safety equipment properly to help avoid accidents. If an accident occurs, remain calm and get the necessary assistance. Train staff on proper first-aid procedures. Have fire extinguishers easily available Do not admit fault to foodborne illness incidents until all facts have been checked out and confirmed.
36 36 Keys to manage any crisis Written procedures for each type of event Training of employees Be prepared and act fast Cooperate with regulatory authority Good record keeping Learn from previous events and apply corrective actions
HEALTH AND SAFETY REDUCING ACCIDENTS IN KITCHENS HEALTH & SAFETY UNIT SPRING 2006 CONTENTS 1. WHAT CAUSES ACCIDENTS?...2 2. WHO GETS INJURED?...2 3. SLIPS...2 4. TRIPS...3 5. SCALDS AND BURNS...3 6. MACHINERY
Emergency procedures instructions to farm staff The first priority in the event of an emergency is for the safety of all people present. Emergency phone numbers Dial 111 for Fire/Police/Ambulance 1. Tell
BLOOD BORNE PATHOGENS AIDS and other blood-borne pathogens such as Hepatitis B and C are deadly diseases that are present in today s society. All blood-borne pathogens are transmitted in blood and other
SELF-STUDY SERIES UNDERSTANDING THE REGULATIONS: What Alaskan Foster Parents Need to Know UNIT #10: Fire Safety, First Aid and Emergency Preparedness in the Foster Home Updated January 2013 1.0 Hour Training
School of Engineering University of Glasgow Electronics Workshops Rankine Building 319A (2 Technicians) 510 (1 Technician) 712A (4 Technicians, 1 Modern Apprentice) James Watt South 619 (2 Technicians)
3053 Electrical Safety Training Program Course Outline The following outline summarizes the major points of information presented in the program. The outline can be used to review the program before conducting
Autoclave Safety Purpose: Sterilization refers to the complete killing of all living organisms, including spores. Common sterilization techniques include the application of wet heat, dry heat, chemicals,
KEY CAL/OSHA STANDARDS THAT APPLY TO MOST EMPLOYERS FACTSHEET 1 Below are some key Cal/OSHA standards that apply to most employers: A. INJURY AND ILLNESS PREVENTION PROGRAM STANDARD (Title 8 California
C Hand Hygiene and Infection Control Sirius Business Services Ltd www.siriusbusinessservices.co.uk Tel 01305 769969 firstname.lastname@example.org Whatever your First Aid, Fire Safety or Health & Safety
Types of electrical injuries Electrical injury is a term for all injuries caused by contact with electrical energy. Electrical contact can cause a wide variety of injuries involving most organ systems.
Conducting a Job Hazard Assessment Environmental, Health and Safety 275-3241 EH&S Programs: Fire Safety Blood Borne Pathogens Hazard Communication Personal Protective Equipment Emergency Preparedness General
CLEANING AND SANITIZING Cleaning and sanitizing procedures must be part of the standard operating procedures that make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful
Bloodborne Pathogens (BBPs) Louisiana Delta Community College 1 Bloodborne Pathogens Rules & Regulations Office of Risk Management (ORM) requires development of a bloodborne pathogens plan low risk employees
SCIENCE EXPERIMENTS ON FILE Revised Edition 6.20-1 Parallel Circuits Charles Lang Topic Parallel circuits Time 1 1 2 hours! Safety Adult supervision is required. Please click on the safety icon to view
You ve So, got your play whole it safe life on ahead the of job! you... So, play it safe on the job! Getting a job anytime soon? Money isn t the only thing to think about. If you re under 18 and thinking
BLOODBORNE PATHOGENS EXPOSURE CONTROL PROGRAM Purpose: The purpose of this program is to eliminate or minimize employee and student exposure to blood and other potentially infectious materials. This exposure
E4017 Bloodborne Pathogens: Always Protect Yourself 1 Table of Contents Introduction 3 Video Overview.3 Video Outline.4 Preparing for and Conducting a Presentation. 7 Discussion Ideas..8 Quiz..9 Quiz Answers...11
4.27-1 SCIENCE EXPERIMENTS ON FILE Revised Edition A Soaked Potato Nancy C. Griffin Topic Osmosis Time 10 minutes preparation; 2 days to completion! Safety Please click on the safety icon to view the safety
HEALTH AND HYGIENE CONCERNS The Importance of Employee Training in GAPs and GHPs Topics Importance of hygiene Health policies/injuries Restrooms Hand washing What can the producer do? What Is Proper Hygiene?
SCIENCE EXPERIMENTS ON FILE Revised Edition 5.40-1 Potato Battery Lois Fruen and Chelen Johnson Topic Construction of a battery Time 45 minutes to 1 hour! Safety Please click on the safety icon to view
SCIENCE EXPERIMENTS ON FILE Revised Edition 5.31-1 Using Paper Chromatography to Separate Ink Virgil A. Sestini Topic Paper chromatography Time 1 hour! Safety Please click on the safety icon to view the
Risk Management Department Safety & Worker s Compensation Training Classes The following safety and worker s compensation training is available from Risk Management and is scheduled by contacting the Risk
FIRE SAFETY FOR OFFICE WORKERS This easy-to-use Leader s Guide is provided to assist in conducting a successful presentation. Featured are: INTRODUCTION: A brief description of the program and the subject
Food Protection Program 2 North Meridian Street Indianapolis, IN 46204 http://www.in.gov/isdh/regsvcs/foodprot/index.htm Sewage Backup For the purpose of this Emergency Action Plan (EAP), a sewage backup
Contractor s Injury Management Toolbox managing job site accidents and injuries RISK CONTROL Your Role in Workplace Safety As a superintendent or foreman, you play an important role in helping our company
Instructions for Completing the Electronic ENP Meal Monitoring form General Information: The ENP Meal Monitoring form is available on the PDA website. The monitoring form can be printed and completed manually
BLOODBORNE PATHOGENS EXPOSURE CONTROL PLAN Facility Name: University of Arkansas at Little Rock Date of Preparation: 01-17-06 In accordance with the OSHA Bloodborne Pathogens Standard, 1910.1030, the following
Be prepared Being prepared before an emergency strikes will benefit you greatly in: Reducing your stress and protecting your health. Minimizing possible exposure to health hazards. Minimizing loss to personal
Company Name: Policy No. Policy Name: XTP Recruitment Ltd ( the Company ) XTP002 Model Health and Safety Policy Date: January 2014 Version: 1 Contents Contents Section 1 - General statement of policy Section
Black Hills Healthcare System Methicillin Resistant Staphylococcal Aureus (MRSA) Patient and Family Information What is MRSA? Staphylococcus Aureus, often referred to simply as staph, is a bacteria commonly
Overhead #7 Overhead #8 Key Points of This Training You will learn more about: Identifying and reducing hazards on the job Identifying and reducing hazards in healthcare jobs Laws that protect teens from
Preventing Accidents in the Kitchen Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians Type of Lesson: Short face-to-face training session Time Needed to Conduct the Lesson: 10
02.11 Purpose Audience To assure proper and safe food handling, storage, and preparation. All Department of employees. Personnel The following guidelines shall be used to monitor proper and safe food handling,
5.41-1 SCIENCE EXPERIMENTS ON FILE Revised Edition Make Your Own Hot and Cold Packs Lois Fruen Topic Endothermic and exothermic reactions Time 1 hour! Safety Please click on the safety icon to view the
NEW HAMPSHIRE DEPARTMENT OF HEALTH AND HUMAN SERVICES DIVISION OF PUBLIC HEALTH SERVICES FOOD PROTECTION SECTION EMERGENCY ACTION PLAN FLOOD AND FOOD OPERATIONS For single events affecting an individual
Module six: how to save a life Simple skills you need to help in an emergency The Red Cross is making a difference by teaching people what to do in an emergency remember, first aid can save lives! If you
Aug 2013 WORKSAFE VICTORIA A HEALTH AND SAFETY SELF-ASSESSMENT CHECKLIST FOR SMALL BUSINESS As a small business operator, you need to be aware of your health and safety responsibilities, and identify risks
FMI Listeria Action Plan for Retail Delis November 2012 Listeria control at retail is an ongoing challenge. FMI and our members are committed to finding ways to control the growth and if possible, eliminate
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
5.27-1 SCIENCE EXPERIMENTS ON FILE Revised Edition The Boltzmann Distribution Lee Marek Topic Distribution of kinetic energy Time 30 minutes! Safety Please click on the safety icon to view the safety precautions.
Administrative Policies and Procedures for MOH hospitals /PHC Centers NO. OF PAGES: ORIGINAL DATE: REVISION DATE : 1.0 PURPOSE 1.1 To develop a set of safety rules and regulations that address the identification,
EXPOSURE CONTROL PLAN (sample) 1 Child Care Directors and Employers The Model Exposure Control Plan is intended to serve as an employer guide to the OSHA Bloodborne Pathogens standard. A central component
FOOD SAFETY REQUIREMENTS Food Premises (Registration) Regulations 1991 All food businesses which trade in the street for more than 5 days in a 5 week period are required to register with the Local Authority
Top 5 Foodborne Illness Risk Factors Department of Environmental Health Public Health Inspections 200 W 14 th Ave, Suite 200 Denver, CO 80204 p: 720-865-5401 f: 720-865-5532 www.denvergov.org/phi (Special
Sierra Leone Emergency Management Program Standard Operating Procedure for Safe, Dignified Medical Burials Approved By: Burial Pillar Date Approved: 24 February 2015 Version 2 Page 1 of 8 Table of Contents
This guide is prepared by the Occupational Safety and Health Branch, Labour Department This edition March 2010 This guide is issued free of charge and can be obtained from offices of the Occupational Safety
Guideline on Emergency Action Plans for Food Establishments: Sewage Backup A sewage backup refers to the overflow of sewage from equipment or plumbing facilities within a food establishment. A sewage backup
Emergency Showers and Eyewash Stations Here is a guide regarding what types and specifications are required when selecting an emergency Shower and/or eyewash station. Why are emergency showers or eyewash
EBBA-R - PREVENTION OF DISEASE/INFECTION TRANSMISSION (HANDLING BODY FLUIDS AND SUBSTANCES) All blood and other body fluids should be considered as potentially infections because of their ability to cause
UNH SAFETY AUDIT Office of Environmental Health and Safety Administrative Information Customized for each location. Ensure contact information on door caution signs is up to date. Doors YES NO N/A 1. The
FIRST AID, MADE EASY 16-22 May 2016 Learning at Work Week is an annual event that highlights the importance of learning and development in the workplace. To celebrate this event we re encouraging organisations
Sample New Employee Safety Checklist Supervisors must review the appropriate items from this list with each new employee. The Washington State Industrial Health and Safety Act (WAC 296-24-040) requires
Section 19 Legislation Training Personal Hygiene for Staff Structural Hygiene Services and Utilities Food Handling and Processing Temperature Control HACCP Cleaning Waste Water Supply Illness policy Pest
Employee Safety Handbook 1 Employee Safety Handbook I acknowledge the receipt and review for the BluSky Employee Safety Handbook. Date of Hire Signature Date (Remove and retain this sheet in the Employee
Managing Water Infiltration into Buildings A Systematized Approach for Remediating Water Problems in Buildings due to Floods, Roof Leaks, Potable Water Leaks, Sewage Backup, Steam Leaks and Groundwater
Procedures for Emergency Responses to Flooding and Building Water Intrusion PURPOSE: To establish uniform, sanitary, and systematic procedures for responding to flooding and water intrusion emergencies.
OSHA SAFETY TRAINING TABLE for more information see www.osha.gov CATEGORY DESCRIPTION WHO RECEIVES HOW OFTEN AWAIR Requires employers to set up a written accident & injury reduction program based on clearly
Storm /Flood Information for Residents General Information... 1 Water Quality... 1 Trash Pickup... 2 Filing a Claim... 2 Resource Contact Information... 3 Declaration of Disaster from the State of Michigan...
Waubonsee Community College Safety Day 2014 Why do we need a First Aid Program? 4,383 workers were killed on the job in 2012 Total recordable non fatal cases: 2,976,400 in 2012 Cases involving days away
Training on Standard Operating Procedures for Health Care Waste Management Swaziland 12 May, 2011 Safe Infectious Waste Handling and Transport Objective Waste Overview Roles and Responsibilities of Waste
Flooding Advice Flood Information for Food Businesses Public Health If your food business has been flooded there could be a serious risk to public health from infection and food contamination. Do not prepare
A Guideline for Cleaning Up After Flood or Sewer Back-up Revised 2010-03 INDEX PAGE Index 2 Personal Protection 3 Procedure for Cleaning Up 3 Safety 4 Initial Clean-up 5 Clean-up and Disinfection 5 Disinfectants
Fire Extinguisher Training Course Overview What is Fire? Classes of Fire 3 A s Types of Fire Extinguishers Use of a Fire Extinguisher Summary What is Fire? Fire is a self-sustaining, chemical chain reaction
AUTOCLAVE SAFETY Why Autoclave Safety is Important Autoclaves become very familiar to lab workers. Over time, familiarity can make it easy to forget their potential hazards: 1. Burns from hot pressurized
Overview Safety Issue: Is your organization currently in compliance with OSHA s occupational injury and illness recording and reporting requirements? OSHA requires most employers to maintain occupational
FLORENCE TOWNSHIP BOARD OF EDUCATION FILE CODE: 4112.4/4212.4 Florence, New Jersey Regulation Exposure Control Administration BLOODBORNE PATHOGENS A. The district safety and health program officer, district
E3902 Seeing Accidents Before They Happen Leader s Guide ERI PRODUCTIONS INC. SEEING ACCIDENTS BEFORE THEY HAPPEN This easy-to-use Leader s Guide is provided to assist in conducting a successful presentation.
Generator fire up Generator 1 hour load test Generator 4 hour load test Fire extinguisher integrity checks Fire extinguisher certification Fire drills Fire door integrity Fire signage lighting Fire alarm
Incident, Injury, Trauma, Illness Policy 1. Authorisation This policy was approved by the Poets Grove Family and Children s Centre Committee of Management on 26 November 2014 2. Review Date This policy
Mock OSHA Inspection: PASS or FAIL? Infection Control OSHA Dental Practice Act HIPAA Presented by Leslie Canham, CDA, RDA, CSP (Certified Speaking Professional) In the dental field since 1972, Leslie helps
Page 1 of 7 Environmental Management of Staph and MRSA in Community Settings July 2008 Questions addressed on this page What are Staph and MRSA? How is Staph and MRSA spread? What is the role of the environment
Unit Title: Understand health and safety in social care settings Unit sector reference: PWCS 27 Level: 2 Credit value: 4 Guided learning hours: 40 Unit expiry date: 31/08/2015 Unit accreditation number:
Infectious Waste Management Plan Infectious Waste Management Plan USC Health & Safety Programs Unit 777-5269 POLICY: A. In keeping with the University of South Carolina's policy of providing protection
Emergency Guideline for Food Facilities during Boil Water Advisory or Other Public Notices Water supply warnings are generally required when water suppliers need to provide consumers with immediate and
G1 This Food Safety Plan was developed in New York as an example for growers. Each grower must develop their own plan which fits their operation. This is a food safety and security program which incorporates
OPTIONAL LESSON Anaphylaxis and Epinephrine Auto-Injector Lesson Length: 54 minutes GUIDANCE FOR THE INSTRUCTOR To complete this lesson and meet the lesson objectives, you must: Discuss all points in the
Chapter 8 Water and Sewage Systems Proper sanitary controls pertaining to the water supply system and sewage and liquid waste disposal systems are necessary in all types of food establishments to prevent
MIND IN CROYDON HEALTH AND SAFETY POLICY 1. INTRODUCTION 1.1 Mind in Croydon aims to ensure that employees, clients and volunteers work or use Mind services at all times in a safe and healthy environment.
SAFETY TRAINING CLASSES & SERVICES LIST CUSTOM CLASS ROOM TRAINING AVAILABLE, BACKED WITH ON-SITE SUPPORT SAFETY, TRAINING COURSES OFFERED BY OUR CERTIFIED ELITE RISK CONTROL TEAM: EM 385-1-1 (Military)
Required Biosafety Level Three (BSL-3) Practices, Procedures, Facilities, and Safety Equipment For BSL-3 and BSL3/2 Laboratories 1) LABORATORY OPERATIONS a) Responsibilities: A clear organization is set
Norwalk-Like Viruses Decontamination Guidelines for Environmental Services This document has been developed in accordance with current applicable infection control and regulatory guidelines. It is intended
Control Methods CONTROL METHODS When asbestos containing materials are found in a building, the owner must decide which method or methods will be used to deal with the asbestos. The decision will be based