Contents OSHA (Occupational Safety and Health Act)... 2 OSHA Regulations...3 OSHA Inspections... 4 First Aid Kit...5 Frequent OSHA Violations... 6 OSHA Accident Recordkeeping... 7 Electrical LOCKOUT-TAGOUT...8 How to Lock-out Equipment...9
OSHA's purpose is: To preserve our human resources by providing safe and healthful working conditions for every working man and woman in the nation. To provide employees the right to petition the administrators of the Act to review working conditions or any specific hazard the employee feels should be corrected. This law protects employees from any employer action; therefore, employees cannot be discriminated against because of their concern for safety. The local OSHA office provides publications, pamphlets and posters free of charge. Check the phone book yellow pages for the office nearest you. Page 2 OSHA (Occupational Safety and Health Act) 2009-05-19
OSHA Regulations It is important to follow the OSHA regulations listed below for the safety of all employees. Standards Employee Responsibilities Follow all safety and health standards, rules, regulations and orders. Failure to do so can result in dismissal. Work safely. Manager on Duty Responsibilities Assume primary responsibility to help make the restaurant a safe place to work. Fix, or arrange to have fixed, all hazards immediately. Post the OSHA notice of safety regulations and penalties for violations. Hang A Safety and Health Protection on the Job poster in the restaurant. (This poster is free from your local OSHA office.) Give Hazardous Chemical Communication (HCC) Training to all employees, have them sign the HCC form and maintain it in the employee personnel file. Review KFC's Electrical LOCKOUT-TAGOUT practice with all employees. 2009-05-19 OSHA (Occupational Safety and Health Act) Page 3
OSHA Inspections An OSHA compliance officer can visit at any time. After showing identification, he or she can check restaurant for violations. You and an employee representative have the right to go with the officer. This representative should be chosen in advance by co-workers and available so the inspection can go on. The Manager on Duty must follow the steps below when there is an OSHA inspection. Standards Call Your Supervisor Call the Area Coach right away. Go With Officer Go with compliance officer and employee representative on the inspection. Write Down Comments Write down items inspected and comments made by compliance officer. Fix Problems Fix the problem, if possible, while the officer is in the restaurant. Get Copy of Report Get a copy of the inspection report before the officer leaves. If Cited, Call Supervisor If a restaurant is charged with safety deficiencies, call your Region Coach and the Loss Prevention Department right away. Page 4 OSHA (Occupational Safety and Health Act) 2009-05-19
First Aid Kit The restaurant first aid kit should be stocked with the following items. Quantity Item 100 1" x 3" bandages 2 5 yd. roll gauze 1 5 yd. roll adhesive tape 1 Pair of tweezers 10 2" x 3" gauze pads 10 Ammonia inhalants 2 1/2 oz. Eye wash 1 Triangular bandage 1 pair of scissors 1 First aid burn cream 10 Iodine wipes 2 Cold packs (burns) 2 Oval eye pads 1 First aid manual 1 Pressure bandage 50 Band-Aids (knuckle & fingertip) 100 Band-Aids (1" x 3") 2009-05-19 OSHA (Occupational Safety and Health Act) Page 5
Frequent OSHA Violations Be alert to all possible violations that an OSHA compliance officer might find in your restaurant. Critical Areas Problems Floors Unclean or littered. Uncovered drains. Emergency exits Unclearly marked. Ladders Stored improperly. Broken or have slippery steps. Electrical No Electrical LOCKOUT-TAGOUT program. Frayed or spliced electrical cords or broken plugs. Electrical panels blocked or not clearly identified. Mechanical Unguarded cutting and chopping equipment. Faulty thermometers and thermostats on cooking equipment. Fire Equipment Empty, hidden or hard to reach. Medical or first aid None available or incomplete (refer to First Aid Kit chart). Kit has unauthorized medications, such as prescription drugs. Housekeeping No Hazardous Chemical Communication program. Wet or slippery floors; obstacles on floors, stairs, or in aisles. Cleaning supplies near shortening/food supplies. OSHA information not implemented or enforced OSHA poster not displayed. Serious Violations Critical Areas Emergency exits Electrical Fire Equipment Problems Key locked or blocked exits. Failure to ground food mixers, timers, or other electrical equipment. Fire extinguishers not inspected or improperly mounted. Page 6 OSHA (Occupational Safety and Health Act) 2009-05-19
OSHA Accident Recordkeeping The Bureau of Labor Statistics can ask that restaurants in a certain area take part in a yearly survey of occupational injuries and illness. In this case, the Bureau will supply instructions and forms. 2009-05-19 OSHA (Occupational Safety and Health Act) Page 7
Electrical LOCKOUT-TAGOUT The Occupational Safety and Health Administration requires that all employers set up a program to keep employees safe from accidentally turning on equipment. This requires that whenever an employee works on equipment which could cause harm if accidentally turned on, then that equipment must be unplugged. Follow KFC's procedures below to lockout the equipment. Store both a LOCKOUT and a TAGOUT tag at the circuit breaker box to be sure that they are easily available for employees or repair technicians to use. Failure to follow this recommendation can cause serious injury and large fines. Page 8 OSHA (Occupational Safety and Health Act) 2009-05-19
How to Lock-out Equipment Follow the steps when locking out equipment. Standards Unplug Equipment Person doing repairs must have complete control of the plug. Lockout Equipment Go to breaker box, switch off the breaker for equipment being worked on; OR Lock the circuit breaker box with a key lock or combination lock to keep employees from using equipment. Tagout Equipment Go to circuit breaker box and switch off the breaker. Attach a Tagout tag to the circuit breaker or the circuit breaker box The Tagout tag warns employees not to open the box or turn on the breaker for the equipment under repair. 2009-05-19 OSHA (Occupational Safety and Health Act) Page 9