613 Worker Safety in Restaurants
Glossary
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A
- Accident Prevention Plan. A comprehensive strategy that includes identifying hazards, training employees, and implementing measures to reduce the risk of injuries or accidents in the workplace.
- Active Managerial Control (AMC). A proactive system where restaurant managers continuously monitor, enforce, and adjust food safety protocols to prevent foodborne illnesses.
- Allergen Awareness. Training and protocols focused on preventing allergic reactions by properly labeling menu items, avoiding cross-contact, and communicating clearly with customers about allergens.
- Anti-Fatigue Mats. Cushioned mats placed in workstations to reduce fatigue and discomfort for employees who stand for long periods.
B
- Backflow Prevention Device. A tool or system installed in plumbing to prevent contaminated water from reversing into the clean water supply, ensuring water safety.
- Burn Prevention. Safety measures such as maintaining safe distances from hot equipment, using heat-resistant gloves, and cooling hot oil before disposal to minimize the risk of burns.
C
- Choking Prevention. Strategies to minimize choking risks, including cutting food into small pieces, avoiding serving hazardous items to children, and training staff in CPR and the Heimlich maneuver.
- Cleaning Schedule. A formalized timetable that outlines tasks for cleaning surfaces, equipment, and restrooms to ensure consistent sanitation and compliance with health standards.
- Cross-Contamination. The unintentional transfer of bacteria, viruses, or allergens from one surface, food, or person to another, often through improper cleaning or handling.
D
- Drive-Thru Safety. Protocols to ensure safety in drive-thru operations, such as proper headset use, vehicle safety awareness, secure cash handling, and visibility enhancements with lighting and cameras.
E
- Employee Safety Training. Structured programs that teach employees how to handle kitchen equipment, respond to emergencies, follow proper lifting techniques, and adhere to food safety protocols.
- Ergonomic Assessments. Evaluations of workplace setups and tasks to identify and correct factors contributing to discomfort or injury.
- Ergonomic Practices. Adjustments to workstations and tasks, such as installing anti-fatigue mats, using proper cutting techniques, and training staff on safe lifting to minimize physical strain and injuries.
- Ergonomic Workstations. Workspaces designed to support employee posture, movement, and efficiency, minimizing strain and injury risks.
F
- Fire Safety Equipment. Tools like fire extinguishers, fire blankets, and automatic suppression systems used to control and extinguish fires in restaurant settings.
- First Aid Kit Requirements. Ensuring the availability of a stocked first aid kit with supplies to treat minor injuries such as cuts, burns, or sprains.
- Food Delivery Safety. Ensuring safety during food transport by using insulated containers to maintain proper food temperatures, securing packaging, and training drivers on safe driving practices.
- Food Handler’s Permit. A certification obtained by food service employees demonstrating their knowledge of safe food handling, storage, and preparation techniques.
- Food Preparation Safety. Practices such as washing hands, using sanitized cutting boards, properly storing ingredients, and avoiding cross-contact to ensure food safety.
- Food Safety Temperature Danger Zone. The temperature range (40°F to 140°F or 4°C to 60°C) in which bacteria grow most rapidly, emphasizing the importance of proper food storage and cooking temperatures.
G
- Grease Trap Maintenance. Regular cleaning and inspection of grease traps to prevent clogs, reduce fire hazards, and comply with sanitation regulations.
H
- Hazard Communication Program (HCP). A safety protocol ensuring employees are informed about chemical hazards in the workplace through proper labeling, data sheets, and training.
- Heat Stress Management. Practices to protect employees working in hot kitchen environments, such as hydration breaks, proper ventilation, and lightweight uniforms.
- Height-Adjustable Workstations. Stations that allow employees to adjust the height of counters, cutting boards, or other tools for optimal comfort and efficiency.
I
- Incident Reporting Procedure. A structured method for documenting accidents, injuries, or near-misses in the workplace to identify risks and prevent recurrence.
- Injury Prevention Program. A workplace initiative focused on reducing physical harm through training, equipment maintenance, and adherence to safety regulations.
J
- Job Hazard Analysis (JHA). A systematic process used to identify potential dangers in specific job tasks and implement safer procedures.
K
- Knife Safety Training. Training staff on proper techniques for using, cleaning, and storing knives to prevent cuts and other injuries.
- Knife Sharpening Safety. The proper use of sharpening tools and techniques to maintain safe, efficient cutting tools and reduce injury risk.
L
- Load-Balancing Tools. Devices such as shoulder harnesses, carts, and dollies used to distribute weight evenly and reduce strain during lifting or carrying.
- Lockout/Tagout (LOTO) Procedure. A system to safely shut down and isolate equipment during cleaning, maintenance, or repair to prevent accidental operation.
- Job Hazard Analysis (JHA). A systematic process used to identify potential dangers in specific job tasks and implement safer procedures.
M
- Machine Guarding. Physical barriers or protective devices installed on equipment to prevent injuries caused by moving parts.
- Manual Handling Training. Education on how to lift, carry, and move objects safely to prevent back injuries and muscle strain.
- Material Safety Data Sheets (MSDS). Documentation that provides information on the properties, hazards, and safe handling of chemicals used in the workplace.
N
- No Smoking Policy. A regulation prohibiting smoking in or around food preparation areas to maintain cleanliness and reduce fire risk.
- Non-Slip Shoes. Footwear designed with slip-resistant soles to reduce the risk of falls in wet or greasy environments.
O
- Occupational Safety and Health Administration (OSHA). A federal agency that enforces workplace safety standards and regulations to protect employees.
- Overhead Storage Safety. Guidelines for storing items securely on high shelves to prevent falls or injuries from falling objects.
P
- Pest Control Program. A comprehensive system to monitor and eliminate pests, such as regular inspections, bait stations, and maintaining a clean environment.
- Personal Protective Equipment (PPE). Items such as gloves, aprons, goggles, and non-slip shoes worn by staff to reduce exposure to hazards and maintain hygiene.
- Posture Correction Training. Guidance for employees on maintaining proper posture while standing, sitting, or performing repetitive tasks to reduce strain.
Q
- Quality Assurance (QA). Systems in place to ensure food safety, quality, and compliance with health regulations at all stages of preparation and service.
R
- Repetitive Motion Injury Prevention. Strategies such as frequent breaks, job rotation, and ergonomic tools to minimize injuries caused by repetitive tasks.
- Respiratory Protection Program. Measures to protect employees from inhaling harmful substances, such as smoke, chemicals, or fine particulates, in the workplace.
- Rodent Control Program. Strategies for preventing and addressing infestations, including regular inspections, traps, and secure food storage.
S
- Sanitization. Cleaning and disinfecting surfaces, utensils, and equipment to eliminate bacteria and viruses and ensure food safety.
- Slip, Trip, and Fall Prevention. Methods such as maintaining dry floors, using caution signs, and ensuring proper footwear to prevent workplace injuries.
- Stretch Break Programs. Scheduled breaks for employees to perform stretches that improve circulation and relieve muscle tension during shifts.
T
- Temperature Logs. Documentation of refrigerator, freezer, and cooked food temperatures to ensure compliance with food safety standards.
- Thermometer Calibration. The process of testing and adjusting thermometers to ensure accurate temperature readings for food safety.
- Tool Ergonomics. The design of kitchen tools and equipment, such as knives with comfortable grips, to minimize strain and increase efficiency.
U
- Uniform Safety Standards. Guidelines for employee attire, such as flame-resistant clothing and securely fastened aprons, to enhance safety during work.
- Utility Knife Safety. Best practices for safely using and storing utility knives, including proper blade disposal and secure grips to prevent accidents.
V
- Ventilation System Maintenance. Regular servicing of kitchen ventilation systems to remove smoke, grease, and heat, ensuring a safe and comfortable working environment.
- Violence Prevention Training. Programs to equip employees with strategies to de-escalate conflicts and recognize warning signs of potentially violent behavior.
W
- Waste Disposal Management. Procedures for safely discarding food waste, grease, and trash to maintain cleanliness and prevent contamination.
- Weight Limits for Lifting. Guidelines that establish maximum safe weights for employees to lift, reducing the risk of musculoskeletal injuries.
- Workplace Layout Optimization. Arranging workstations and equipment to reduce excessive reaching, bending, or twisting, enhancing employee safety and comfort.
- Workplace Violence Prevention Policy. A set of measures, such as training and reporting mechanisms, to identify, address, and prevent instances of violence in the workplace.
X
- X-Ray Safety for Equipment Inspection. Ensuring proper use and precautions when utilizing x-ray devices to inspect machinery or food for foreign objects.
Y
- Yield Management in Food Preparation. Techniques to maximize the efficiency of food usage, reducing waste while maintaining safety and quality standards.