Food Services Safety Program


Food Service Safety Program

Table of Contents

  1. General
  2. Kitchen (general)
  3. Exits and entrances
  4. Stock handling
  5. Storage
  6. Accidents to the public
  7. Hand truck safety
  8. Food service safety
  9. Knife safety
  10. Remember these key points as you work
  11. Kitchen safety – machine safety
  12. Mixing machines
  13. Slicing machines
  14. Procedures for slicer cleaning
  15. Remember these key points as you work
  16. Lockout procedure training log
  17. Kitchen safety – fall prevention
  18. Kitchen safety – burn protection
  19. Fryers
  20. Cleaning and sanitizing
  21. Kitchen safety – steam cleaning
  22. Remember these key points as you work
  23. Cross-contamination and food storage
  24. Food temperatures
  25. The temperature danger zone
  26. Reheating
  27. Cooling
  28. Thawing
  29. Thermometers
  30. Kitchen safety – fire prevention
  31. Remember these key points while you work
  32. Kitchen safety – general guidelines
  33. Microwave oven safety
  34. Important safety instructions
  35. Care of the microwave
  36. Personal hygiene
  37. Hand washing

Food Service Safety Program

Chapter Section

  1. Report broken or defective equipment of any kind to your supervisor immediately. This includes burned out electric lights, cracked or broken glass counters, dividers, etc.
  2. Be sure you understand the safe way to perform any task given you. If in doubt ask your supervisor.
  3. If it is necessary to move heavy objects, ask someone to help you. When lifting, keep back upright, bend knees, and lift gradually by straightening the legs.
  4. Keep floors as clean and dry as possible. Materials dropped or spilled on the floor should be cleaned up immediately.  If this is not possible, use caution signs to warn customers.
  5. Regular cleaning of floors should be done only when the public does not occupy the store. Clean only a small area at one time and rope off the area being cleaned.
  6. Walk; don’t run, in passageways, workplaces, on stairs, and in other areas.
  7. Always keep your work area clear.
  8. Dress sensibly for your job. Thin shoes, sandals, high heels, loose – fitting clothing or jewelry can be hazardous.
  9. KNOW your job. If you don’t understand something ask your supervisor.  Don’t learn by accident!
  10. Take time to do your job correctly. The common sense safe way is the best way to do each job.
  11. To prevent accident, report unsafe conditions to your supervisor immediately.
  12. Get first aid for all injuries. Report every accident to your supervisor even if no one was injured.
  13. Safety signs and rules guard you from hazards. Obey then and encourage others to do so.
  14. Practical jokes very often cause serious casualties. No horseplay on the job.  Avoid distracting others.
  15. Many injuries are caused by broken or thin soles, high heels, ragged sleeves or oversize clothing. Wear clothing appropriate for the job.
  16. Remove jewelry before working around machinery or electrical equipment or when handling heavy objects.
  17. Use a ladder when it is necessary to climb. Be sure the ladder is in safe condition, set at a safe angle, and held by a fellow employee if necessary.  Don’t use chairs, open drawers, boxes or other makeshift devices.
  18. Don’t overreach. Stretching to reach overhead objects may result in falls or strains.
  19. Report immediately any slippery or splintered floors or any floor coverings that are worn, torn, or have upturned edges.
  20. When closing a cash register drawer, avoid catching your fingers inside the drawer.
  21. If spindle files must be used, file papers carefully.