Safe Work Standards

Box cutters and Bag openers

Only use approved box cutters and bag openers when opening boxes or bags of product. Approved box cutters have a self closing blade cover that prevents the blade from being exposed except when opening boxes. Bag openers are devices that allow the bags to be opened without exposure from the cutting blades to the hands or fingers.

• Cut resistant gloves should be used when using box cutters.
• Never use a knife to open boxes or bags of product.
• When using box cutters, keep your body and free hand away, and to the side of the cutting motion.  Never place your free hand or body in the direct line of the cutting motion.
• Store box cutters and bag openers where they can be easily found.
• When blades become dull replace with new box cutter or bag opener.

Butane Fuel Cookers

Butane fuel cookers are used in catering and display cooking. The Butane fuel is a highly combustible gas and may only be used in well-ventilated areas.

• Keep combustible material at least 6 inches away from the sides and 36 inches above the cooker at all times.
• Butane fuel cookers should not be used if temperatures in the cooking area fall below 32* F.
• When placing butane canister into the cooking unit, ensure the cartridge properly seats in the receiving guide.  Ensure the knob is turned to the “off” position.  When in place push down the cartridge fix lever to the FIX position.  If the canister does not seat properly replace it with another canister.  Never try to make a canister fit the receptacle it’s unintended for.
• When ready to use turn the knob to the ON position until the ignition device makes a clear clicking sound.  Check that the burner is lit.  If it fails to light repeat the sequence.
• Use only butane containers designed for the specific cooking unit.  Never try to make a cartridge fit that isn’t specified for the unit.
• Prior to using a butane fuel cooker, employees must read the operations manual and review the standards for operating the equipment safely.
• Wear cotton terry burn gloves when cooking with butane fuel cookers to prevent burns to hands from splattering grease.
• Always remove the butane cartridge before storing the cooking unit.

Carts

Carts are responsible for many work place injuries.

• Carts must be designed for the use intended.  Weight limits must never be exceeded.  Never place items on the top shelf that block your ability to see what is in front of you.
• When moving product on carts ensure aisles are clear of anything that may prevent or impede cart movement.  Ensure workers are not in the path of travel.
• Always push; never pull carts. Pulling impedes vision.
• When moving upright carts view the cart’s movement from the side to prevent running into objects in the cart’s path.
• Keep hands inside the width of the cart, never outside.  This prevents injuries from having hands and fingers “pinched” in a doorway.
• Ensure cart casters are clean and free from mop strings or other objects that may prevent the proper rotation of the wheels.
• Worn out or broken wheels must be replaced.  The cart may not be used until the wheels are working properly.
• Never leave a cart unattended.
• Keep carts clean and free of debris.
• Know your limits.  Never overload carts or take more than you are capable of pushing.

Ladder and Stepstool Safety

• Approved ladders must be used when storage exceeds chest height.
• Ladders must be of commercial manufacture and designed for commercial use.
• The anti-skid base on ladders and step stools must be checked daily.  If any of the bases are missing the ladder or stepstool may not be used and the device must be replaced.
• Ladders or stools used to retrieve items above chest height must provide a three-point contact at all times.  This means both feet and at least one hand maintains contact with the device at all times.
• Never exceed the weight standards on ladders or stools.
• Boxes, chairs, or milk crates are never to be used as climbing devices.
• Keep heavy objects stored below chest height to eliminate the need to handle heavy weight from a climbing device.
• Never place a ladder or stool near electrical wiring.
• Keep ladders and stools away from aisles when not in use.
• Ensure traffic is minimized in areas where ladders or stools are in use.
• When possible, always have a partner present to assist in moving products from the shelves to the floor when climbing devices are required.

Working in Extreme Heat

It is important to ensure workers take special precautions when working in extreme heat to prevent heat stress illness.  Use the following standards to minimize the effects of working in extreme heat.

• Hot work days are predictable.  Be prepared for the potential of heat stress when temperatures reach 80*F or higher.
• Provide shade for workers.  Temporary umbrellas or moving stations under shade reduces the impact direct sun and heat can have on workers.
• Acclimate new workers.  Newer workers should be posted in positions where exposure to heat and direct sun is limited.
• Keep cold water available and encourage consumption during the work shift.  Working in hot environments may require as much as 4 eight ounce glasses of water per hour.  Ensure adequate supplies are provided at the start of and throughout the work shift. (Workers should not drink soda, alcohol, or coffee as these beverages cause dehydration in the body)
• Train everyone to be aware of the early symptoms of heat stress.  They include; lack of sweating, headache, muscle cramps, and unusual fatigue.  Progression can be very swift and can result in fainting, seizures and possibly death.  (See InfoCenter Safety Training for presentation)
• Keep cotton towels in cold water to apply when needed to cool the body.  Clothing manufactured to aid in cooling the body is encouraged.

Electrical Equipment

• Only equipment designed for commercial use should be utilized in Centerplate operations.
• Food equipment must be NSF approved.
• Equipment must be grounded or double insulated. (OSHA Standard)
• Check equipment purchased from food suppliers to ensure compliance with grounding/double insulation standards
• Never purchase equipment for use in your operation from retail stores. (K-Mart, Wal-Mart, etc.)
• An inexpensive electrical ground pencil is an easy way to ensure your equipment is properly grounded. These “tic” meters can be purchased at hardware stores or from Grainger.
• Ensure all receptacles in your operation have required covers in place and are not cracked or broken. (OSHA violations)
• Extension cords may not be used as a permanent power source.  Electrical connections used as a permanent power source must be provided through receptacles or approved conduit from the energy source.
• Only qualified electricians should perform work on your equipment or electrical supply.
• Make electrical safety a high priority.
• Always unplug equipment before cleaning it.
• Always inspect cords for damaging or fraying.  Report any damaged cords to your supervisor.  They must be replaced.

Gas Operated Kitchen Equipment

•  Always ensure the units can be turned on with the pilot device.  Never use a match or other type of flame to start equipment. If pilot is not working take the unit out of service!
• In the event any gas odor is detected turn the device off and contact an authorized repair service to repair unit. Never operate any gas operated equipment when there are odors of gas present.
• Ensure emergency gas line shut off is clearly visible and identified, and staff is trained in how to operate in the event of an emergency.
• Should a fire start in any gas operated equipment, immediately shut off gas supply at the emergency shut off valve.  Do not operate until the equipment and gas connections have been thoroughly inspected by approved gas equipment professional.
• Do not store any flammable liquids near any gas operated kitchen equipment.
• Ensure all gas operated equipment is connected to the gas source with flexible gas line tubing.  This permits the movement of equipment to properly clean and maintain.
• All gas operated equipment must be located within a vented area.  Equipment must be situated at least 18” from the exhaust vent system.

Housekeeping

• Always be aware of work place surroundings.  Never allow your vision to be blocked while walking around the food service areas.
• Never obstruct aisles with trash, carts, or any other object that could cause someone to trip and fall.
• When working in areas where cutting (either manual with a knife or with a slicer or food chopper) is occurring, never clutter the work surface around the cutting area.  This may block the visual presence of knives or other exposed blades on equipment.
• Trash should never be allowed to accumulate in any work area.  Boxes from food products should be broken down and removed to the trash area immediately.
• Bags of trash or broken boxes must never be placed in aisles where workers may trip.
• Be observant of wet spots on floors at all times and walk around them, not through them.
• Horseplay is forbidden at all times.
• Follow the golden rule to “clean as you go”.

Slicing Machines

• Only properly trained staff members may operate meat slicers.  If you haven’t been properly trained, don’t touch the device.
• All guards must be present and properly installed before using the meat slicer.  No area of the blade should remain exposed when proper guards are in place.
• Never operate the slicer with product that exceeds the length of the carriage or the carriage handle.  Cut long loaves of product to fit properly into the carriage.
• Never place either hand around or near the spinning blade.
• Never catch product being sliced on the machine.
• Never leave the cutting blade set open or unprotected when the machine is not in use.
• If the blade is exposed during cleaning of the protective guards, place a blade cover on the blade.  Replace the guards immediately after cleaning.
• Never clean a slicing machine without wearing the required Kevlar or metal mesh gloves for protection.  Rubber or disposable gloves may be worn over the metal mesh gloves to protect the gloves from food contamination.
• Keep the slicers unplugged when cleaning the machine and when the machine is not in use.  Ensure the cord is in good condition and is properly grounded.
• Keep the slicer blade sharp to reduce the amount of pressure that must be applied when slicing products.

Warming Fuel

Warming fuels are primarily clear, combustible liquids.  Contents of warming fuel cans are gel like when opened.

• Chemicals used in the manufacture of warming fuel are toxic if ingested.
• Only use product in well ventilated area.
• Place opened container on chafing rack before lighting.  Never light container and then try to place under liner pans.  This will lead to spills and the potential for a fire.
• Light the opened container of warming fuel with a butane “light stick” similar to those used to light charcoal or gas grills.  Never use matches or paper to light warming fuel.
• Always wash hands after handling warming fuel.
• When extinguishing the flame of the warming fuel, use a small plate and place over the lid opening.  Never place the can lid on the top of the flame as gas can build up and the lid can explode off the can.
• In the event lighted fuel should spill from the can extinguish with an ABC fire extinguisher.
• Keep product stored away from heat.
• With proper handling, no Personal Protection Equipment is required when handling warming fuels.

 Wait Staff Safety

Wait staff can be involved in numerous injuries that can be very serious.  The excitement of serving that special event can forever be lost when an experienced member of the staff suffers a life long debilitating injury.  To prevent injuries during the service of events follow these standards:

• Understand what the lifting limit is for full trays of food being served or dishware being cleared.
• Always be aware of your surroundings and never lose focus on where you are going.
• Never allow your load to block your vision.
• Never take for granted that fellow workers will only enter from the “in” door or exit from the “out” door.
• Never allow yourself to be pressured into doing anything unsafe; whether adding extra plates to your tray or running back to the kitchen through the wrong door.  Both can lead to potential injuries and disaster.
• While customer service is paramount to the role of wait staff, it is secondary to ensuring the event is conducted in a safe manner.
• Never horseplay in any work area.
• Always wear slip resistant shoes.
• Never touch “hot servers” with a bare hand to “test temperature”.
• Always use burn protection when handling hot pans.
• Warn customers of steam hazard when changing out chafing pans.
• Always “cap” liquid heat to put out flames and under no circumstance should you move a lit can of liquid heat.

Compressed Gas Cylinders

• Compressed gas cylinders must always be secured to prevent accidental tipping or falling.  Methods may include chains or devices specifically designed for securing compressed gas cylinders.
• Elastic cords should not be used to secure compressed gas cylinders due to the risk of the elastic cords snapping.
• Compressed gas cylinders must show a bottle inspection date within 5 years of the date the compressed gas is received.  The bottle inspection stamp is traditionally located on the side of the bottle and indicates the latest date the cylinder was tested for strength and integrity.
• Compressed gas cylinders must have a protective collar or cap situated around or on top of the valve.  The cap is removed only when the bottle is connected for use.  The collar or cap protects the valve from damage.
• Never use a tool to open or close the compressed gas cylinder valve.  If the valve will not open with hand strength, return the cylinder to the provider.
• When transporting cylinders, ensure they are and remain properly secured to prevent tipping or rolling.
• Cylinders are heavy and unwieldy.  If moving cylinders a distance use a cart or assistance from another worker.

Cut Resistant Gloves

Always read the manufacturer’s label regarding any restrictions or limitations to the use of cut resistant gloves.

• Kevlar or metal mesh gloves must always be used when hand cutting with any type of knife.  Note the limitations on the use of Kevlar when using a Serrated Edged bladed knife.  This standard applies to both front of the house and back of the house operations.  No employee should be using a knife without the appropriate cut resistant glove, at any time.
• Use a Kevlar or metal mesh glove on each hand when cleaning slicing machines, meat saws, or any other device that has a cutting blade attachment on the equipment.
• Never use any type of cut resistant glove when operating any electrical equipment with a moving blade or other parts.  The mesh from the glove may get tangled in the moving parts
• Cut resistant gloves should be used when using a box cutter.
• Cut resistant gloves can be washed in the dishmachine or can be hand washed and sanitized as necessary.  Keep the gloves clean by covering with a disposable glove when handling food.
• Ensure cut resistant glove is properly sized to fit the hand.  Gloves are manufactured in many sizes and a “one size fits all” approach is not the safe approach.

Steamers and Kettles

• Always wear proper protective equipment when working around hot steam cabinets and kettles.  This includes burn sleeves, hot mittens or gloves, a burn apron, and safety glasses.
• Allow steam cabinets and kettles to cool before cleaning.  Wear burn sleeves, apron, gloves, and safety glasses when cleaning.
• Never test the temperature of the product being cooked with exposed hands or fingers.  Always use a thermometer or thermocouple to test temperatures of hot food.
• When opening steam cabinet doors stand away from the door to allow the heat and steam to escape before checking the product.
• Never open an oven door without checking to ensure no other workers are in the immediate area that could come into contact with a hot steam cabinet door.
• Never place pans in steam cabinets above chest level.  Pans must be kept level when removing from the oven to prevent spills from hot liquids on the worker.
• Never use towels in place of burn mittens or gloves.
• Never place hot pans around the pot and pan area until the pans are allowed to cool to prevent burns to the wash staff.
• Never reach over or into hot kettles without wearing protective equipment.
• Drain knobs on kettles are dangerous if not protected.  Never allow yourself to become distracted when walking around floor kettles.  Serious lacerations can occur.
• Always wear protective clothing when removing product from steam kettles or tilt skillets.  This includes burn gloves, apron, sleeves, and safety glasses.