Category Archives: OSHA

Top 10 Food Safety Tips for the Restaurant Kitchens

food safety

American consumers are becoming more and more concerned with where their food comes from, how it is prepared and whether or not it is actually safe to eat. Allay any food safety fears your customers may have by following these food safety tips

1. Be sure all staff and managers are properly trained.

Shift managers, general managers and staff must have proper food safety knowledge because the health inspector will ask questions, and a restaurant can be fined for showing inadequate knowledge of safe food handling practices. There are several options available to have staff certified in food safety

2. Wash your hands.

One of the main culprits of foodborne illnesses is person-to-person contact resulting from dirty employee hands. Restaurant employees must regularly and thoroughly wash their hands in order to protect customers and the restaurant from a food poisoning outbreak.

3. Wash all produce.

Fresh produce is not always cooked before serving, so washing by hand is the only way to remove any bacteria that may be on the surface.

4. Properly store refrigerated foods.

Refrigerators must maintain a temperature at or below 40 °F to minimize bacterial growth. Also, refrigerated foods can only be stored for a certain amount of time before they start to go bad.

  1. Cook foods to appropriate temperatures.

In order to kill any bacteria present, foods must be cooked to a minimum internal temperature and sustain that temperature for at least 15 seconds.

6. Clean and sanitize all food contact surfaces.

Countertops, cutting boards, utensils, pots and pans and employee hands are all food contact surfaces that must be cleaned and sanitized before and after they touch food items.

  1. Perform self inspections.

Walking through your establishment once or twice a month will help you identify any potential food safety concerns. You can download a self health inspection form or ask your health inspector for some of their forms, so you know exactly what areas pose the greatest risk.

  1. Know your local health codes.

State and county health departments are the direct enforcers of local, state and federal health regulations. When opening or operating a commercial kitchen, it is important to know the local health codes to avoid fines and prevent foodborne illness outbreaks.

  1. Regularly check temperatures.

Food either in commercial refrigeration or warming and holding equipment needs to be checked every two hours to assure that it is not in the food Danger Zone. It is sufficient to just check the equipment thermometer on refrigerated foods to assure that they are within safe levels. But for prepared foods, like soups and buffet items, it is necessary to check the food’s internal temperature to assure that it is above 140 °F.

10. Check all incoming food shipments.

Food can be contaminated anywhere along the supply chain, so it is important that food service operators purchase foods from approved sources and know when to accept or reject fresh meat, poultry and seafood.

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Protect your Business from Heavy Fines!!

A Chicago engineering company, classified as a severe safety violator by federal regulators, was cited and fined for failing to protect workers from trench cave-ins. The company was placed in OSHA’s Severe Violator Enforcement Program when it was issued for safety violations for failing to comply with trenching standards. Violations carry penalties of $105,600. Protect employees and your business by

  • protecting workers from cave-in hazards while in a trench over 5 feet deep
  • support street pavement above the trench from collapsing on workers
  • remove employees from known cave-in hazards

With safety in place your business is Safe avoid hazards by keeping up with OSHA’S Safety guidelines.

 

Machine Guarding Safety Protect Workers from Amputations

Moving machine parts have the potential to cause severe workplace injuries, such as crushed fingers or hands, amputations, burns, or blindness. Safeguards are essential for protecting workers from these preventable injuries. Any machine part, function, or process that may cause injury must be safeguarded. Machine Guarding Focuses on recognizing and controlling common amputation hazards associated with the operation and use of certain types of machines.

 

MAKE SURE ALL MACHINERY IS EQUIPT WITH SAFETYGUARDS!!!!

 

What to do: To help keep Temporary Workers Safe

OSHA and the National Institute for Occupational Safety and Health (NIOSH) have put new Recommended Practices in place to protect temporary workers in the workplace.

Concern for the well-being of temporary workers has been a concern for OSHA and NIOSH lately. Their newly released Recommended Practices provide ways for staffing agencies and host employers to work together to provide a safe environment for these workers.

The Recommended Practices include:

◾Staffing agencies and host employers must work together to ensure the safety of these workers — both are responsible for these workers’ well-being.

◾Before working with a new host employer, staffing agencies should evaluate work sites, identify safety issues and the types of training temporary workers will need.

◾Agency staff should be trained to recognize safety hazards so they can work with the host employer to ensure that proper measures are taken to prevent an incident.

◾Be sure that staffing agencies and host employers know and understand each others’ safety plans. This way, they can mutually hold one another to the highest standard when it comes to the safety of temporary workers.

◾The host employer and agency should create a contract stating who will be responsible for each aspect of the workers’ safety. This means defining the workers’ job requirements, who will provide the necessary PPE, and agreeing on everyone’s rights and responsibilities.

◾Host employers and agencies should have open communication about any incidents that happen on the job. Both groups should agree on an incident reporting system so that all information is communicated quickly and effectively.

◾Both the staffing agency and host employer are responsible for providing adequate safety training for temporary workers. It is the responsibility of the host employers to train temporary workers as they would any other permanent staff.

OSHA’s focus on protecting temporary workers doesn’t stop at the companies hiring the short-term help. Inspectors are also paying close attention to staffing agencies.

Chemical Safety hazards, Check List tips

 

Chemical safety hazards safety list

◾label containers to identify and warn of the hazardous chemicals contained inside

◾use self-closing valves on containers with flammable liquids

◾ensure a bonding system was used when dispensing flammable chemicals into secondary containers

◾provide and maintain suitable eyewash stations

◾maintain respiratory protection standards

◾train workers on confined space requirements

◾require eye protection

◾unblock access to fire extinguishers

Why’s the healthcare industry neglected?

Healthcare workers not receiving enough protection from OSHA with the highest number of worker injuries, this industry is one of the least protected by OSHA. A report by Public Citizen shows that healthcare workers suffer more annual injuries and illnesses on the job than any other industry, OSHA conducts few facility inspections due to a lack of existing safety standards.

About 650,000 healthcare employees sustain injuries or illnesses each year. This blows past the second most affected industry, manufacturing. To issue citations for ergonomic problems, OSHA must use the General Duty Clause, which states that employers have a duty to protect employees from recognized hazards that could lead to injury or death. The construction industry receives the most OSHA inspections. The agency inspects one-twentieth as many healthcare facilities as construction sites, even though the number of healthcare workers more than doubles construction workers. OSHA has launched a new campaign to protect healthcare workers from the hazards that lead to MSDs. These workers will receive information about controlling hazards and implementing a zero-lift program, which uses special lifting equipment to minimize the worker’s exertion. The campaign will raise awareness and benefit healthcare workers.

SeaWorld Trainer Killed by Whale

SeaWorld says it won’t appeal an OSHA fine connected with the death of an animal trainer working with killer whales. This means OSHA’s use of the General Duty Clause (GDC) in this case will stand. The U.S. Supreme Court won’t get to consider it. The agency uses the GDC when there are no specific federal safety regulations that pertain to a workplace hazard. Such was the case with trainers working with killer whales at SeaWorld theme parks. SeaWorld had argued that OSHA’s use of the GDC in the February death of trainer Dawn Brancheau was overly broad. The OSHRC did downgrade the citation from willful to serious and reduced the total fines from $75,000 to $12,000. SeaWorld had been opposing in court. Arguing before the U.S. Court of Appeals in Washington, DC, that using barriers to abate the hazard of contact between the trainers and whales as suggested by OSHA would create additional hazards for its employees. It also argued not allowing trainers in the water with whales during shows would hurt its business. The court upheld the OSHRC decision. The trainers haven’t been back in the water with the whales since the appeals court upheld the OSHRC