ACCIDENT PREVENTION PROGRAM

FOR THE

Restaurant Industry

Enter name of your company here. (Delete the words "Restaurant Industry and Sample")

SAMPLE

PLEASE CUSTOMIZE THIS Accident Prevention Program ACCORDING TO YOUR WORKPLACE. ALSO, YOUR WRITTEN Accident Prevention Program CAN ONLY BE EFFECTIVE IF IT IS PUT INTO PRACTICE!

1

T A B L E O F C O N T E N T S

Subject

/

Page

General Instructions / 3
Management Safety and Health Policy Statement / 4
Responsibilities / 5
Disciplinary Policy / 7
Employee Orientation Checklist – Safety / 8
Employee Responsibility / 9
Personal Work Rules / 10
General Safety Rules / 11
Cut Prevention Training / 12
Burn Prevention Training / 13
Slip and Fall Prevention Training / 15
Electrical Hazard Prevention Training / 16
First Aid Training, Kits and Poster / 17
Procedure for Injury or Illness on the Job / 18
Safety Bulletin Board (with links to Posters) / 19
Safety Committee / 20
Sample Safety Committee Meeting Form / 21
Crew/leader Meetings / 22
Sample Crew/leader Meeting Form / 23
OSHA Recordkeeping Information / 24
Supervisor’s Incident Investigation Form / 25
Employees Report of Injury Form / 28
Hazard Communication Program / 29
Sample Hazard Communication Program / 30
Employee Orientation Checklist – Hazardous Substances / 33
Hazard Communication Checklist / 34

(Please be sure to update this Table of Contents if you make any changes that affect the page numbering or content. If not, you can press the delete key to remove this message.)

GENERAL INSTRUCTIONS
  1. Overview

Workplace injuries create a no-win situation for everyone involved. Employees experience pain, suffering and incapacitation while the company suffers from the loss of the injured person's contributions. This document is designed to assist all personnel in assuring that such an undesirable situation will not develop in this company. It provides information and guidance for the establishment and maintenance of an injury-free work environment.

  1. Procedures

This document contains guidance for safety procedures to be followed and forms to be used. Supervisors are expected to integrate the procedures into the appropriate work activity and employees are expected to apply them on the job. The sample forms are to be used if they apply to the job concerned.

  1. Dissemination

A copy of this statement will be issued to all supervisory and management personnel. A copy of the policy statement will be posted on company safety and health bulletins boards and at the following locations:

1. (Enter location here)

2. (Enter location here)

COMPANY POLICY LETTER

SAFETY AND HEALTH POLICY FOR (Add company name here)_

The purpose of this policy is to develop a high standard of safety throughout all operations of (Add company name here) and to ensure that no employee is required to work under any conditions, which are hazardous or unsanitary.

We believe that the individual employee has the right to derive personal satisfaction from his/her job and the prevention of occupational injury or illness is of such consequence to this belief that it will be given top priority at all times.

It is our intention here at (Add company name here) to initiate and maintain complete accident prevention and safety training programs. Each individual from top management to the working person is responsible for the safety and health of those persons in their charge and coworkers around them. By accepting mutual responsibility to operate safely, we will all contribute to the well being of personnel.

______

OWNER/REPRESENTATIVE

(Please customize this page by adding or deleting policies that are different from the sample provided here.)

RESPONSIBILITIES

Responsibilities for safety and health include the establishment and maintenance of an effective communication system between workers, supervisors and management officials. To this end, all personnel are responsible to assure that their messages are received and understood by the intended receiver.

Specific safety and health responsibilities for company personnel are as follows:

A.Management Officials. Active participation in and support of safety and health programs is essential. Management officials will display their interest in safety and health matters at every opportunity. At least one manager (as designated) will participate in project safety and health meetings, which are outlined on page 21 of this booklet, accident investigations and jobsite inspections. Each manager will establish realistic goals for injury reduction in his/her area of responsibility and will establish the necessary implementing instructions for meeting the goals. Goals and implementing instructions shall be within the framework established by this document. Incentives will be included as a part of implementing instructions.

B.Supervisors. Safety and health of the employees they supervise is a primary responsibility of the supervisors. To accomplish this obligation, supervisors will:

1.Assure that all safety and health rules, regulations, policies and procedures are understood by conducting pre-job safety orientations with all workers and reviewing rules as the job or conditions change or when individual workers show a specific need.

2.Inform and train all employees on the hazardous chemicals or conditions they MAY encounter under normal working conditions or during an emergency situation. See the sample written program on page 30 of this document.

3.Identify and eliminate job hazards expeditiously through monthly walk-around self safety inspections.

4.Require the proper care and use of all needed protective equipment.

5.Conduct crew / leader monthly meetings or establish a safety committee.

6.Receive and take initial action on employee suggestions, awards or disciplinary measures.

7.Train employees (new and experienced) in the safe and efficient methods of accomplishing each job or task as necessary.

8.Review injury trends and establish prevention measures.

9.Attend safety meetings and actively participate in the proceedings.

10.Participate in investigations and inspections on safety and health related matters.

11.Promote employee participation in the safety and health program.

12.Actively follow the progress of injured workers and display an interest in their rapid recovery and return to work. The Department of Labor & Industries can assist you in developing a program to effectively follow and manage injury claims.

C.Employees. Observe the items of responsibility established in this document as well as job safety rules which may apply to specific task assignments. A list of rules starts on page 9 of this document.

(Customize this page by adding or deleting any safety policies that are different from this sample.)

SAFETY DISCIPLINARY POLICY

(Add company name here) believes that a safety and health accident prevention program is unenforceable without some type of disciplinary policies. Our company believes that in order to maintain a safe and healthy workplace that the employees must be cognizant and aware of all company, State, and Federal safety and health regulations as they apply to the specific job duties required. The following disciplinary policy is in effect and will be applied to all safety or health violations.

The following steps will be followed unless in the unlikely event that the seriousness of the violation would dictate going directly to Step 2 or Step 3.

1.A first time violation will be discussed orally between company supervision and the employee. This will be done as soon as possible.

2.A second time offense will be followed up in written form and a copy of this written documentation entered into the employee's personnel folder.

3.A third time violation will result in time off or possible termination, depending upon the seriousness of the violation.

(Please customize this page by adding or deleting policies that are different from the sample provided here.)

Restaurant Employee Safety Orientation Checklist

Instructions: Each employee will receive a safety orientation before beginning work. Please check each item that was covered in the orientation. Employees will sign this form once all items have been covered and all questions have been answered satisfactorily.

The employee (name)______has been:

Informed about the elements of the written safety program that outlines the company’s safety efforts.

Informed about monthly crew safety meetings.

Told to report all injuries and shown how to do this.

Told to report all hazards to her/his supervisor and shown how to do this.

Informed about all machinery hazards and if < 18 years of age, instructed about prohibited duties.

Informed about all other hazards and ways to protect themselves (i.e., chemicals, use of ladders, slippery floors, etc.)

Shown where the first aid supplies are located and who to call for first aid.

Told what to do during any emergencies that could be expected to occur.

Shown how to operate a fire extinguisher.

Informed of and trained on chemical hazards according to the Hazardous Chemical Communication Program training requirements including how to read a label and precautions to take when using them.

Trained on the safe methods to perform the specific job the employee was assigned including any hazards associated with that job.

Date of initial job assignment: ______

Provided any formal training required to do his/her job, such as proper lifting, use of knives, grill and fryer operation, spill clean-up etc.

Date initial formal training given: ______

The signatures below document that the above orientation was completed on the date listed. Both parties accept responsibility for maintaining a safe and healthful work environment.

Date: ______Supervisor: ______

Date: ______Employee : ______

Revised: 03/18/02

1

EMPLOYEE RESPONSIBILITY

A.Report all on the job injuries promptly.

B.Report all equipment damage to your supervisor immediately.

C.Don't take chances - use your safety equipment as directed.

D.Follow instructions - ask questions of your supervisor when in doubt about any phase of your operation.

E.Observe and comply with all safety signs and regulations.

F.Report all unsafe conditions or situations that are potentially hazardous.

G.Operate only equipment you are qualified to operate. When in doubt, ask for directions.

H.Talk to management at any reasonable time about problems that affect your safety or work conditions.

The most important part of this program is the individual employee - You! Without your cooperation, the most stringent program can be ineffective. Protect yourself and your fellow worker by following the rules. Remember: Work safely so you can go home to your family and friends - they need you.

Don't take chances - SAFETY FIRST

THINK!

(Customize this page by adding any additional responsibilities and deleting those that may not apply to your company.)PERSONAL WORK RULES

1.Report every injury, no matter how slight, to your supervisor immediately.

2.Horseplay, fighting, gambling, possession of firearms and possession or use of alcoholic beverages or drugs, except as prescribed by a qualified health care provider, are strictly forbidden.

3.Wear clothing suitable for the weather and your work. Torn, loose clothing, cuffs, sleeves, etc. are hazardous and could cause injuries.

4.Jewelry (rings, bracelets, neck chains, etc.) should not be worn.

5.Proper eye protection must be worn where you are exposed to flying objects, dust, harmful rays, chemicals, flying particles, etc.

6.Proper footwear must be worn. This means: slip-resistant soles with good tread; shoes that are laced and tightly tied; no leather or smooth soles; no open-toed shoes; no platform or high-heeled shoes; no dress shoes and no porous fabrics such as canvas (because they cannot protect against burns or chemicals).

7.Always use gloves, aprons or other protective clothing when handling chemicals and hot or cold objects.

8.Never remove a guard while machinery is in operation. For example, guards on industrial mixers, meat slicers and baking machines.

Special safety equipment is for your protection. Use it when required. Keep it in good condition and report loss or damage of it immediately.

(Customize this page by adding any additional details and deleting those that may not apply to your company.)

GENERAL SAFETY RULES

1.Always store materials in a safe manner. Tie down or support stacks of materials, if necessary, to prevent falling, rolling or shifting.

2.Do not block aisles, traffic lanes, fire exits, ramps or stairs.

3.Avoid shortcuts - use ramps, stairs, walkways, ladders, etc.

4.Do not use tools with split, broken or loose handles, burred or mushroomed heads. Keep cutting tools sharp and carry all tools in a container.

5.All electrical power knives and other cutting tools, extension cords and equipment shall be properly grounded.

6.All electrical equipment and cords shall be properly insulated. Damaged cords shall be replaced.

7.Know the location and use of fire extinguishing equipment and the procedure for sounding a fire alarm.

8.Flammable liquids shall be used only in small amounts at the job location and in approved safety cans.

9.Proper guards or shields must be installed on all power tools and equipment before use. Do not use any power tools and equipment without the guards in their proper working condition.

10.Do not operate any power tool or equipment unless you are trained in its operation and authorized by your firm to do so.

11.Use tools only for their designed purpose.

12.Do not remove, deface or destroy any warning, danger sign or barricade, or interfere with any form of protective device or practice provided for your use or which other workers are using.

(Customize this page by adding any additional responsibilities and deleting those that may not apply to your company.)
CUT PREVENTION TRAINING

Employee's name______Date______

Employer______Trainer______

Cuts can be caused by any of these:

  • Knives
  • Furniture
  • Equipment
  • Counters
  • Utensils
  • Glassware
  • Preparation areas
  • Cleaning equipment
  • Dishes

You must observe the following safety rules to prevent cuts:

_For safe cutting and chopping, use only designated cutting areas.

_Follow all proper training procedures when operating equipment.

_Make sure cutting blades are sharp.

_Discard broken or chipped glassware.

_Stay off slopes too steep for safe operation

_After cleaning, make sure all guards and safety devices are back in place.

_Place a tag on any defective or unsafe equipment and immediately inform your supervisor.

_Manufacturer’s instruction manuals are available for review by all employees.

_Do not operate equipment if you feel sick or drowsy. (Remember, some cold remedies can make people feel sleepy.)

_Do not place hands near the edge of cutting blades. Make sure you can always see both hands and all fingers and the cutting blades.

_Do not try to catch falling objects, especially knives.

_Do not place knives in soapy dishwater and make sure they are always visible.

_Do not try to clean or “just brush something off” a moving part, such as cutting blades or beaters in mixers.

_Do not try to cut anything in a slicer once it becomes too thin. Use a knife to finish cutting.

_Do not wear loose or frayed clothing, gloves or jewelry that can become caught in the moving machine.

_When in doubt, always ask your supervisor.

(Customize this page by adding any additional responsibilities and deleting those that may not apply to your company.)BURN PREVENTION TRAINING

Employee's name ______Date ______

Employer______Trainer ______

Burns and scalds can be caused by any of these:

  • Stoves
  • Toasters
  • Toaster ovens
  • Ovens
  • Hot utensils
  • Boiling hot liquids
  • Pressure cookers
  • Cooking pots
  • Hot dishwashers
  • Hot foods
  • Microwaves

You must observe the following safety rules to prevent burns and scalds:

_Turn off stoves when not in use.

_Assume all pots and metal handles are hot. Touch only when you are sure they are not hot or when wearing proper gloves.

_Organize your work area to prevent contact with hot objects and flames.

_Keep pot handles away from hot burners.

_Make sure handles of pots and pans do not stick out from counter or cooking stove.

_Use oven mitts that are provided and long gloves for deep ovens.

_Use only recommended temperature settings for each type of cooking.

_Follow manufacturer’s operating instructions. Manuals are available through your supervisor.

_Open hot water and hot liquid faucet slowly to avoid splashes.

_Lift lids by opening away from you.

_Wear long-sleeved cotton shirts and cotton pants.

_Report any faulty equipment to your supervisor.

_Food items for frying should be placed in the basket first, then lowered into hot oil, rather than dropping food directly into the oil.

_Use rollers for moving large vats.

_Allow grease to cool before transporting, filtering or disposing.

_Two people are to be used for changing and disposing of grease, due to heavy lifting.

_Do not stand on hot fryer to clean ventilation components or filters. Use a ladder or stepstool.

_Do not overfill pots, pans or fryers.

_Do not leave metals spoons in pots and pans while cooking.

_Do not spill ice or water in hot oil.

_Do not overstretch to reach an uncomfortable distance.

_Do not open cookers and steam ovens while they are under pressure.

_Do not lean over pots of boiling liquids.

_Do not leave a not electric element or gas flame of stove “on” when not in use.

_Remember, foods removed from the microwave continue to cook.

_When in doubt, always ask your supervisor.

(Customize this page by adding any additional responsibilities and deleting those that may not apply to your company.)SLIP AND FALL PREVENTION TRAINING

Employee's name ______Date ______

Employer______Trainer ______

Slips and falls can be caused by any of these:

  • Slippery and cluttered floors and stairs
  • Loose or bumpy carpets and floor mats
  • Defective ladders and foot stool
  • Poor visibility
  • Improper shoes

You must observe the following safety rules to prevent slips and trips:

_Report any tripping or slipping hazards to your supervisor immediately.

_Keep floors and stairs clean, dry and non-slippery.

_Keep floors and stairs clear of debris and obstructions.