SAFETY KNOW HOW

THE GOVERNMENT HAS ESTABLISHED LEGISLATION TO HELP PROTECT WORKERS ON THE JOB

OF EACH WORKER TO PRACTICE SAFETY AT ALL TIMES

PLAYS LARGE ROLE IN KEEPING THE WORKPLACE SAFE

BY PRACTICING SAFETY EVERY DAY, YOU CAN PREVENT ACCIDENTS IN THE WORKPLACE

SERVES AS A PRECAUTION AGAINST FOOD CONTAMINÀTION

FOODSERVICES WORKERS ARE RESPONSIBLE FOR HELPING PREVENT

SO MANY SHARP TOOLS IN A COMMERCIAL KITCHEN, THE RISK OF BEING CUT IS HIGH

COMMERCIAL KITCHENS PROVIDE MANY OCCASIONS TO GET BURNED

MOST COMMON WORKPLACE INJURIES 20-25%

CLEAN AND MAINTAIN ALL KITCHEN EQUIPMENT

HEIMLICH MANEUVER; CPR

SANITATION CHALLENGES

CLEAN ENVIRONMENT

HARMFUL MICROORGANISM OR SUBSTANCES ARE PRESENT IN FOOD

HEALTHY AND SANITARY CONDITIONS AND EFFECTIVE SANITARY PRACTICES

SOURCES OF DANGER, BIOLOGICAL, CHEMICAL, AND PHYSICAL

MICROORGANISMS SUCH AS BACTERIA, VIRUSES, PARASITES AND FUNGI

TINY SINGLE-CELLED MICROORGANISMS

VIRUSES NEED A HOST, OR ANOTHER LIVING CELL

LIVE IN OR ON A HOST TO SURVIVE

FOUND IN SOIL, PLANTS, ANIMALS, WATER, AND IN THE AIR

FORM OF FUNGUS THAT YOU MAY HAVE SEEN GROWING ON BREAD AND CHEESE

IF YEAST IS PRESENT IN SOME FOODS IT CAN CAUSE SPOILAGE

CHEMICAL SUBSTANCES SUCH AS CLEANING SUPPLIES, PESTICIDES, ETC

CLEANING AND SANITIZING

USED IN FOOD STORAGE AND PREPARATION AREA TO CONTROL PEST

CAUSED BY PARTICLES, GLASS CHIPS, METAL SHAVINGS, HAIR, ETC.