NHM372chpt8.pdf NHM 372
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This 3 page Class Notes was uploaded by Regan Dougherty on Monday September 28, 2015. The Class Notes belongs to NHM 372 at University of Alabama - Tuscaloosa taught by Denise DeSalvo in Fall 2015. Since its upload, it has received 47 views. For similar materials see Intro to Food Service Management in Nutrition and Food Sciences at University of Alabama - Tuscaloosa.
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Date Created: 09/28/15
Friday September 25 2015 NHM 372 Chapter 8 Safety Sanitation and Maintenance Safety Safety results from good maintenance and a good cleaning schedulesystem accident an event that is unexpected resulting in injury loss or damage OSHA Occupational Safety and Health Administration requires employers to furnish each of his employees employment and a place of employment which are free from recognized hazards that are causing or likely to cause death or serious physical harm to his employees Fire Safety needed to start a fire oxygen fuel heat reduce or eliminate oxygen to suppress a fire fires can result from open flames grease can catch fire if it gets too hot Figure 82 know classifications of fire and how to extinguish fires know Class A B and C fires know chemical water and carbon dioxide fire extinguishers Personal Protective Equipment PPE working with chemicals using equipment protecting against heat cleaning up body fluids blood isolation rooms Employee Safety Program important for management to put a program into place Friday September 25 2015 educate employees areas of importance lifting storage repetitive motion Workplace Violence examples verbal or written threats threatening body language physical assaults aggravated assaults restaurants work with the public more interactions with other people exchange money robbery money motive deliver services these make the restaurant business more susceptible to workplace violence Types criminal intent customerclient workeronworker personal relationship Have a zerotolerance violence policy Train staff so they know how to take care of customers Encourage employees to use the buddy system Customer Safety many of the same concerns as for employees choking hazards Maintenance regulations for building and renovating foodservice operations Choose equipment with NSF and UL National Sanitation Foundation and Underwriter s Laboratory set standards Preventative Maintenance the process of keeping equipment and facilities in good repaw cleaning schedules Friday September 25 2015 preventative and corrective maintenance This usually happens on a monthly basis Risk Management protecting organization There is a possibility that some future event will cause harm There are obvious concealed developing and transient hazards Risk managers evaluate organizations and look for hazards relatively new in foodservice Risk Assessment Matrix make an assessment of something bad happening what is the probability and what would the impact be very low gt critical probability on one axis and impact on the other Eliminate reduce or control hazards that have been identified in a risk management evaluation employee training