Most of this section is concerned with ways workers can prevent certain kinds of accidents, such as cuts, burns, and falls. However, it is much easier to develop and practice habits that prevent accidents if safety is built into the workplace.
The management of a food service operation must see to it that the structure and equipment have necessary safety features.
1. Structure, equipment, and electric wiring in good repair
2. Adequate lighting on work surfaces and in corridors
3. Nonslip floors
4. Clearly marked exits
5. Equipment supplied with necessary safety devices
6. Heat-activated fire extinguishers over cooking equipment, especially deep fryers
7. Conveniently located emergency equipment, such as fire extinguishers, fire blankets, and first-aid kits
9. Clearly posted emergency procedures, including the Heimlich maneuver for victims of choking. One or more employees should have received formal training in this procedure. In addition,it is a good idea to train one or more employees in cardiopulmonary resuscitation (CPR).
10. Smooth traffic patterns to avoid collisions between workers
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