EMERGENCY RESPONSE Scavenger Hunt If there is an accident or other safety-related emergency in your kitchen, dining area, warehouse or other school nutrition facility, are you and your team prepared to respond quickly and without panic? Time is usually critical for a successful outcome to a frightening situation. One way to keep your team on their toes is to conduct this periodic activity: Create a list of emergency-response items (some suggestions appear at right). One-by-one, ask individuals to collect each of the items and bring them to a central location. Use a stopwatch to track their response time. Deduct points for anyone who creates a new hazard by racing too quickly. Offer bonus points for correct explanations of what type of emergencies call for each item and/or pantomimed demonstrations of using the resources correctly. Give a small prize to the winner. Change up this activity a few months later. Describe an emergency and ask employees to role-play the response, collecting the resources needed for the particular scenario. Suggested Scavenger Hunt Items • Fire Extinguisher • First Aid Kit • Eye Wash Station* • Emergency Action Plan • Material Safety Data Sheets • Burn Blanket • Wound Closure Strips • Latex Gloves • Tourniquet Kit • Ice Packs • Automatic External Defibrillator • Bandages • Towels • Antiseptic Wipes • Cell Phone *For items that can’t be physically collected and brought to your location, leave some kind of small token or tag that can be carried back by participants. SHARP SAFETY (1) To keep knives sharp, avoid cutting on all but which of these surfaces? a) Porcelain b) Glass c) Metal d) Wood (2) What’s the proper way to clean meat slicer blades? a) Wiping from the outside inward b) In the dishwasher c) Wiping from the inside out d) By immersing in hot soapy water (3) When not in use, keep your knife at the _____ of the counter, with the blade facing _____ from you. a) back, toward b) back, away c) front, toward d) front, away (4) Dough mixers, food processors, and mincers should be _____ and _____ before cleaning. a) disassembled and soaked in hot soapy water b) turned off and guarded c) turned off and disassembled d) turned off and unplugged (5) Kitchen chemicals should be stored _____. a) on low shelves b) on top shelves c) at eye level d) above food Answers: (1) d-Wood; (2) c-wiping from the inside out; (3) b-back, away; (4) d-turned off and unplugged; (5) a-on low shelves Dress for Safety Success Injury prevention can be as simple as wearing the right clothing! Proper attire can go a long way in preventing accidents in the kitchen. • Keep hair restrained, covered and/ or tied back. • Remove jewelry. • Wear sturdy, non-slip, closed-toe footwear, and keep the laces tightly tied. • Avoid loosefitting clothing, which can get caught on objects or be at risk for catching fire. • Wear long pants and long sleeves to protect skin. If long sleeves are impractical in a hot kitchen, be sure to wear proper guards when working with ovens or carrying boxes. SLIPPING UP Did you know that each day in the United States there are approximately 25,000 slip, trip and fall accidents? To avoid these common injuries when you’re working in the kitchen, follow a few simple best practices: ➧ Clean up spills immediately. ➧ Make sure ladders are sturdy and in good repair. ➧ Put away brooms and mops when not in use. ➧ Keep work areas clear of clutter. Don’t Get Burned! DO • Use dry potholders, gloves and mitts • Avoid steam • Keep pot handles away from burners • Wear long sleeves and pants • Remove grease buildup on surfaces, pots, pans DON’T • Leave hot oil unattended • Lean over pots of boiling liquids • Turn handles out from counters or fronts • Use water to extinguish grease fires • Heat metal containers in the microwave Understand Ergonomics Definition: The science of designing and arranging things that people use so that interactions are safe and efficient. Match the cause to the symptom CAUSES (A) Repetitive tasks (B) Awkward postures (C) Improper lifting/transferring (D) Carrying heavy loads/reaching above shoulder (E) Inadequate lighting SYMPTOMS (1) Eye strain, headache, neck/back pain (2) Pain in neck, back and legs (3) Pain in hands and wrists (4) Pain/weakness/ numbness in arm, shoulder or fingers (5) Back pain/injury Answers: (A) 3; (B) 2; (C) 5; (D) 4; (E) 1 Know Your Chemical Hazards Do you know what these international symbols mean? Do you know where to spot them on kitchen cleaner packaging or safety data sheets? Review these together with your team. • Corrosive • Explosive • Flammable • Poison • Caution: Hot Surface Do Not Touch Donna Myers SNA School Nutrition Employee/Manager Representative They Call Them “Accidents” for a Reason NO ONE WAKES UP IN THE MORNING INTENT ON HAVING AN ACCIDENT sometime during the day. But they happen—and they can happen even when we think we have taken all the steps we can to prevent them. School kitchens are full of potential hazards, so we need to be extra careful, every day, all the time. In September, I was working in the stockroom and I was trying to move some packages and equipment on a high shelf in order to make room for other supplies. I was working too fast and instead of taking the time to get a step-stool or ask someone taller than me to help out, I reached awkwardly and a box came crashing down, slicing my arm open. Blood was everywhere. I’m usually the one with the cool head in an emergency, but I was in shock. I needed help, and despite training, no one really knew what to do and there was full panic. Everything turned out fine. But the incident reminded me that we can’t do too much training on preventing accidents—and how to respond properly when they occur. Because if this could happen to me, it could happen to you, too. I hope you and your team read through the tips and quizzes in this month’s Onsite Insights. School Nutrition also had a great article on kitchen safety in February 2016, and if you don’t keep a library of back issues, you can find this online at www.schoolnutrition.org. Click on “News and Publications” and then open the magazine’s pages for the Archives link. Review together some of the most common kitchen hazards. For example, my list includes being sure to clean spills right away. Also, watch for ice and grease and always wear slip-resistant shoes. Use proper techniques (bend at the knees, not at your waist), employ carts and use ladders when moving boxes. Make sure that pot holders are dry and clean before handling hot items. Use a cutting board on a stable, slip-free surface. Remember to use a sharp knife—more accidental injuries happen with dull knives. Let’s be safe! We can’t do too much training on preventing accidents—and how to respond properly when they occur. A SHOCKING Word Search Read the electrical safety tips below and find the MARKED TERMS in this word search puzzle. • Pull the PLUG, not the CORD. • Keep power cords away from HEAT, COLD and OIL. • Do not clean electrical equipment with flammable or toxic SOLVENTS. • Do not allow carts to roll over UNPROTECTED cords. • Eliminate OCTOPUS connections. • SUSPEND power cords over aisles or work areas to avoid tripping hazards. • COVER open electrical outlets with plastic SAFETY plugs. • Check cords and outlets DAILY. • Do not tie cords in knots. LOOP the cords or use twist-lock plugs. • Ensure electrical equipment is properly GROUNDED or INSULATED
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