NHM 372 Chapter 8 || All Answers are Valid.
Safety Sanitation of Maintenance correct answers Safety, sanitation, and maintenance are critical
in a foodservice operation. As a future foodservice manager, you will be responsible for ensuring
the safety of your employees and customers. An important component of this safety will be the
sanitation and maintenance of your equipment and facility. In this chapter, we will discuss the
safety, sanitation, and maintenance subsystem of the foodservice system model. Emphasis will
be placed on food safety and techniques that you as a manager can implement to help ensure
food safety in your operation. Concepts such as risk management and solid waste management
also will be discussed.
functional subsystem correct answers Safety, sanitation, and maintenance is the last major
functional subsystem in the foodservice system, and it permeates all other subsystems (Figure 8-
1).
Ensuring safety in a foodservice operation is a major responsibility of the manager of that
operation.
This responsibility includes the safety of employees and guests of that operation and the safety of
the food served. Risk management activities often focus on safety issues.
Hazards correct answers In comparison with many industrial jobs, those in hospitality are
relatively safe occupations. Bureau of Labor Statistics data (www.bls.gov) found that the number
of nonfatal occupational injuries at leisure and hospitality places in 2012 was 3.9 per 100 full-
time employees, which was a decline from 8.4 in 1990 and was equal to the average for all
industries. A foodservice facility, however, has many potential hazards; minor injuries from cuts
and burns are common, and more serious injuries occur all too frequently. The quantity of hot
foods handled, type of equipment used, weight and size of products lifted and moved, potential
for spills, and the frequently frenetic pace of a foodservice operation require that safety
conscious-ness be a high priority. Accident prevention must be a priority for foodservice
managers because accidents may involve injury or even death of employees or customers.
Equipment correct answers Maintenance of equipment and facilities is important. The safety of
surroundings often is related to cleaning and maintenance practices. Two examples are spills that
are not cleaned up properly, which may cause people to fall, and grease buildup in the hoods
over the production equipment, which is a major cause of fires in foodservice operations.
,Employee safety correct answers An accident is frequently defined as an event that is unexpected
or the cause of which was unforeseen, resulting in injury, loss, or damage. An accident is also an
unplanned event that interrupts an activity or function. Although they may or may not be the
result of negligence, many accidents can be prevented. Safety is every employer's responsibility.
Accidents do not just happen—something causes them, and the majority are controllable
(Somerville, 1992). Ac-cording to Goetsch (2010), the most common causes of workplace
accidents are overexertion (employees working beyond their physical limits), impact accidents
(employee being struck by or against an object), and falls. Filiaggi and Courtney (2003)
indicated that the most common injuries in restaurants were sprain/strains (34%), cuts/punctures
(18%), burns (10%), bruises (10%), fractures (7%), and all other types of injuries (21%).
Schweitzer (2010) encouraged inclusion of the following major components in a best-practices
foodservice safety program:
employee correct answers Management commitment (managers model safe behaviors, show
concern and investigate employee injuries, modify work environment as needed to make it safer)
• Employee involvement (employees attend safety meetings, view posted safety information,
follow safe practices)
• Communication (communication of required safety behaviors/practices and suggestion boxes
and meetings as ways to share safety concerns)
• Education and training (orientation to safety, on-the-job training for safe behaviors) • Injury
reporting and treatment (forms and process for reporting injuries, mechanism for reviewing
injury reports and implementing corrective action as needed)
Return to work policies (detailing process/procedures for clearance to return to work) • Safety
program (employee involvement, policies/procedures detailed, training) • Safety audits and
inspection (conduct routine, formal inspections of operation to assure safe working environment;
audit corrective action completion)
Accident Prevention correct answers A foodservice operation should have an accident prevention
program that seeks to elim-inate all accidents, not just those resulting in personal injury.
Accidents are expensive and can result in increased insurance premiums, lost productivity,
wasted time, overtime expenses, work-ers' compensation claims, potential lawsuits, and human
suffering. Accidents can also result in a fine or legal action if provisions of the Occupational
Safety and Health Act (OSHA) are violated. Many aspects of safety are related to construction
and maintenance of the structure and
equipment. For example, floors and wiring should be in good repair, and adequate lighting
should be provided in work areas, corridors, and outside the facility. Exits should be clearly
,marked, nonslip flooring materials used, and all equipment supplied with necessary safety de-
vices. Also, fire extinguishers of the appropriate type should be readily available throughout the
foodservice facility. The basic traffic flow should be designed to avoid collisions.
Human error correct answers Most accidents are the result of human error. Employees may lift
heavy loads incorrectly,
leave spills on the floor, walk across freshly mopped floors, fail to use safety devices on food-
service equipment, block passageways, or fail to clean greasy filters regularly. Many other un-
safe practices can be added to this list. Obviously, then, training is an important part of a safety
program. Employees should be taught to prevent accidents by learning to recognize and avoid or
correct hazardous conditions. The first day on the job is the best time to start educating a new
employee about safety procedures and equipment handling (Spertzel, 1992b).
safety and health act correct answers Congress passed the Occupational Safety and Health Act in
1970. The purpose of the act is "to assure, so far as possible, every working man and woman in
the Nation safe and healthful work-ing conditions, and to preserve our human resources." OSHA
allows a compliance officer to enter a facility to determine adherence to standards and to
determine if the workplace is free of recognized hazards. During an OSHA inspection, some of
the specific conditions for which the compliance officer will be searching include the following:
• Accessibility of fire extinguishers and their readiness for use
• Guards on floor openings, balcony storage areas, and receiving docks
• Adequate handrails on stairs
• Properly maintained ladders
• Proper guards and electrical grounding for foodservice equipment
• Lighted passageways, clear of obstructions
• Readily available first-aid supplies and instructions
• Proper use of extension cords
• Compliance with OSHA posting and record keeping requirements
Citations correct answers Citations are issued by an OSHA area director upon review of the
compliance officer's in-spection report if standards or rules have been violated. Several kinds of
violations are possible, which may involve fines or legal action if the violation is sufficiently
, serious. Many hospitals will have an Occupational Safety Officer, or Department of
Occupational
Safety that consists of several individuals, who works with managers in all departments to en-
sure compliance with OSHA and other health and safety regulations. Foodservice accidents and
health inspections are monitored by this individual.
fire safety correct answers More fires start in foodservice than in any other kind of business
operation (NRA Educational Foundation, 1992). Oxygen, fuel, and heat are required to start and
sustain a fire; most fires start with the mishandling of fuel and heat. Suppressing a fire typically
focuses on reducing or elimi-nating oxygen or the source of the fuel for the fire (Goetsch, 2010).
Managers must check their operations regularly and must establish procedures for han-dling any
hazards that could start fires. Hot oil in fryers can burst into flames at its flammable limit of
between 425°F and 500°F and be the source of a fire, or it can increase the severity of a fire that
is started another way. Also, oil in ventilation systems and on walls, equipment, and other
surfaces is highly flammable. Hoods over ranges and filters that are not cleaned regularly
provide an ideal environment for a grease fire (Bendall, 1992). A good solution for high-volume
restaurants is the extractor ventilator, which is a series of baffles on the hood to extract grease
through a centrifugal action. Some have an automatic wash-down feature to clean the inside of
the hood with detergent and hot water at scheduled times. Tests have shown that some of these
ventilators can remove more than 90% of the grease from the air.
Classes of fires pg 219 correct answers class A- wood, paper cloth, cardboard, plastics, in a trash
can, in drapes or cloth
class b- flammable gas like propane or butane and flammable liquids like gas, oil, and paint. fire
in butane cooking torch
class c- electrical, motors, switches, cords, fire in toaster
class d- combustible metals like K, NA, AL, MG, fires during construction work with metals
class k- cooking oil and greases such as animal or veg fat, fire in deep fryer or on grill
national fire association correct answers The National Fire Protection Association has identified
ABC classes of fire, which are
described in Figure 8-2 along with the types of extinguishers for each. The foodservice manager
should know the differences among the extinguishers and purchase the proper kind. The local
fire department usually is willing to demonstrate extinguishers. In addition to fire extinguishers,
Safety Sanitation of Maintenance correct answers Safety, sanitation, and maintenance are critical
in a foodservice operation. As a future foodservice manager, you will be responsible for ensuring
the safety of your employees and customers. An important component of this safety will be the
sanitation and maintenance of your equipment and facility. In this chapter, we will discuss the
safety, sanitation, and maintenance subsystem of the foodservice system model. Emphasis will
be placed on food safety and techniques that you as a manager can implement to help ensure
food safety in your operation. Concepts such as risk management and solid waste management
also will be discussed.
functional subsystem correct answers Safety, sanitation, and maintenance is the last major
functional subsystem in the foodservice system, and it permeates all other subsystems (Figure 8-
1).
Ensuring safety in a foodservice operation is a major responsibility of the manager of that
operation.
This responsibility includes the safety of employees and guests of that operation and the safety of
the food served. Risk management activities often focus on safety issues.
Hazards correct answers In comparison with many industrial jobs, those in hospitality are
relatively safe occupations. Bureau of Labor Statistics data (www.bls.gov) found that the number
of nonfatal occupational injuries at leisure and hospitality places in 2012 was 3.9 per 100 full-
time employees, which was a decline from 8.4 in 1990 and was equal to the average for all
industries. A foodservice facility, however, has many potential hazards; minor injuries from cuts
and burns are common, and more serious injuries occur all too frequently. The quantity of hot
foods handled, type of equipment used, weight and size of products lifted and moved, potential
for spills, and the frequently frenetic pace of a foodservice operation require that safety
conscious-ness be a high priority. Accident prevention must be a priority for foodservice
managers because accidents may involve injury or even death of employees or customers.
Equipment correct answers Maintenance of equipment and facilities is important. The safety of
surroundings often is related to cleaning and maintenance practices. Two examples are spills that
are not cleaned up properly, which may cause people to fall, and grease buildup in the hoods
over the production equipment, which is a major cause of fires in foodservice operations.
,Employee safety correct answers An accident is frequently defined as an event that is unexpected
or the cause of which was unforeseen, resulting in injury, loss, or damage. An accident is also an
unplanned event that interrupts an activity or function. Although they may or may not be the
result of negligence, many accidents can be prevented. Safety is every employer's responsibility.
Accidents do not just happen—something causes them, and the majority are controllable
(Somerville, 1992). Ac-cording to Goetsch (2010), the most common causes of workplace
accidents are overexertion (employees working beyond their physical limits), impact accidents
(employee being struck by or against an object), and falls. Filiaggi and Courtney (2003)
indicated that the most common injuries in restaurants were sprain/strains (34%), cuts/punctures
(18%), burns (10%), bruises (10%), fractures (7%), and all other types of injuries (21%).
Schweitzer (2010) encouraged inclusion of the following major components in a best-practices
foodservice safety program:
employee correct answers Management commitment (managers model safe behaviors, show
concern and investigate employee injuries, modify work environment as needed to make it safer)
• Employee involvement (employees attend safety meetings, view posted safety information,
follow safe practices)
• Communication (communication of required safety behaviors/practices and suggestion boxes
and meetings as ways to share safety concerns)
• Education and training (orientation to safety, on-the-job training for safe behaviors) • Injury
reporting and treatment (forms and process for reporting injuries, mechanism for reviewing
injury reports and implementing corrective action as needed)
Return to work policies (detailing process/procedures for clearance to return to work) • Safety
program (employee involvement, policies/procedures detailed, training) • Safety audits and
inspection (conduct routine, formal inspections of operation to assure safe working environment;
audit corrective action completion)
Accident Prevention correct answers A foodservice operation should have an accident prevention
program that seeks to elim-inate all accidents, not just those resulting in personal injury.
Accidents are expensive and can result in increased insurance premiums, lost productivity,
wasted time, overtime expenses, work-ers' compensation claims, potential lawsuits, and human
suffering. Accidents can also result in a fine or legal action if provisions of the Occupational
Safety and Health Act (OSHA) are violated. Many aspects of safety are related to construction
and maintenance of the structure and
equipment. For example, floors and wiring should be in good repair, and adequate lighting
should be provided in work areas, corridors, and outside the facility. Exits should be clearly
,marked, nonslip flooring materials used, and all equipment supplied with necessary safety de-
vices. Also, fire extinguishers of the appropriate type should be readily available throughout the
foodservice facility. The basic traffic flow should be designed to avoid collisions.
Human error correct answers Most accidents are the result of human error. Employees may lift
heavy loads incorrectly,
leave spills on the floor, walk across freshly mopped floors, fail to use safety devices on food-
service equipment, block passageways, or fail to clean greasy filters regularly. Many other un-
safe practices can be added to this list. Obviously, then, training is an important part of a safety
program. Employees should be taught to prevent accidents by learning to recognize and avoid or
correct hazardous conditions. The first day on the job is the best time to start educating a new
employee about safety procedures and equipment handling (Spertzel, 1992b).
safety and health act correct answers Congress passed the Occupational Safety and Health Act in
1970. The purpose of the act is "to assure, so far as possible, every working man and woman in
the Nation safe and healthful work-ing conditions, and to preserve our human resources." OSHA
allows a compliance officer to enter a facility to determine adherence to standards and to
determine if the workplace is free of recognized hazards. During an OSHA inspection, some of
the specific conditions for which the compliance officer will be searching include the following:
• Accessibility of fire extinguishers and their readiness for use
• Guards on floor openings, balcony storage areas, and receiving docks
• Adequate handrails on stairs
• Properly maintained ladders
• Proper guards and electrical grounding for foodservice equipment
• Lighted passageways, clear of obstructions
• Readily available first-aid supplies and instructions
• Proper use of extension cords
• Compliance with OSHA posting and record keeping requirements
Citations correct answers Citations are issued by an OSHA area director upon review of the
compliance officer's in-spection report if standards or rules have been violated. Several kinds of
violations are possible, which may involve fines or legal action if the violation is sufficiently
, serious. Many hospitals will have an Occupational Safety Officer, or Department of
Occupational
Safety that consists of several individuals, who works with managers in all departments to en-
sure compliance with OSHA and other health and safety regulations. Foodservice accidents and
health inspections are monitored by this individual.
fire safety correct answers More fires start in foodservice than in any other kind of business
operation (NRA Educational Foundation, 1992). Oxygen, fuel, and heat are required to start and
sustain a fire; most fires start with the mishandling of fuel and heat. Suppressing a fire typically
focuses on reducing or elimi-nating oxygen or the source of the fuel for the fire (Goetsch, 2010).
Managers must check their operations regularly and must establish procedures for han-dling any
hazards that could start fires. Hot oil in fryers can burst into flames at its flammable limit of
between 425°F and 500°F and be the source of a fire, or it can increase the severity of a fire that
is started another way. Also, oil in ventilation systems and on walls, equipment, and other
surfaces is highly flammable. Hoods over ranges and filters that are not cleaned regularly
provide an ideal environment for a grease fire (Bendall, 1992). A good solution for high-volume
restaurants is the extractor ventilator, which is a series of baffles on the hood to extract grease
through a centrifugal action. Some have an automatic wash-down feature to clean the inside of
the hood with detergent and hot water at scheduled times. Tests have shown that some of these
ventilators can remove more than 90% of the grease from the air.
Classes of fires pg 219 correct answers class A- wood, paper cloth, cardboard, plastics, in a trash
can, in drapes or cloth
class b- flammable gas like propane or butane and flammable liquids like gas, oil, and paint. fire
in butane cooking torch
class c- electrical, motors, switches, cords, fire in toaster
class d- combustible metals like K, NA, AL, MG, fires during construction work with metals
class k- cooking oil and greases such as animal or veg fat, fire in deep fryer or on grill
national fire association correct answers The National Fire Protection Association has identified
ABC classes of fire, which are
described in Figure 8-2 along with the types of extinguishers for each. The foodservice manager
should know the differences among the extinguishers and purchase the proper kind. The local
fire department usually is willing to demonstrate extinguishers. In addition to fire extinguishers,
