Lift Smart - Think, then start!

To keep yourself safe while lifting, follow these steps.

Before you lift:

• Stop, Think, and Act! What are you lifting? Where are you going? Do you need help?

• Where do you need to take or place the load?

• Clear a path before you lift While Lifting:

• Do not bend your back. Bend at the knees and push up from the heels.

• Keep the load close to your waist.

• Watch where you’re going. Keep your head up looking at the path ahead, not the load.

• Adopt a stable position.

• Ensure a good hold on the load

• Keep items close, keep posture straight.

• Do not twist or throw the item

• Know your limits, ask for help if you need it, and when lifting anything over 40 lbs.

• If you need to, put down the load and readjust

A spill, a slip, a hospital trip!

Slips, trips, and falls are the most common source of injury in kitchens! These accidents are also the easiest to prevent. There are some rules to follow that can almost eliminate the risk of these accidents.

• Take ownership for the spill

• If you see a spill or object on the floor that could cause a slip or trip, take action! Don’t leave the spill there for someone else to deal with, someone could get hurt

• Wear slip-resistant shoes

• Slip-resistant shoes are a part of our uniform for a reason. They are our first line of defense against slips and trips and falls. When worn correctly, slip-resistant shoes have been shown to reduce the risk of accidents by 50%!

• Keep floor and walkways clear and clean

• Keeping our walkways and floors clean can reduce accidents. In the last two months, food debris on the kitchen floor led to three workplace injuries!

Don't get caught slippin'!

Slips, trips, and falls are three separate hazards with their own remedies and dangers. There are three physical factors that cause these incidents: friction, momentum, and gravity, and each of these hazards involves one or more of these factors.

Slips

A slip is caused when there is too little friction between your foot and a walking surface which can cause a temporary loss of footing. This can be caused by water and ice, grease or oil, or food debris. We can mitigate these risks by promptly cleaning spills and keeping our floors clean and debris free.

Trips

A trip occurs when your foot hits an object, and you are moving with enough momentum to be thrown off balance. Trips usually occur when we are in a hurry and aren’t paying attention. We can eliminate some risks of tripping by keeping walkways clear, and kitchen matts together without gaps, and by moving carefully through the kitchen. Never run through the kitchen. Kitchens are dangerous places, use caution and be careful!

Falls

Falls occur whenever you move too far off your center of balance. Falls involve an elevation change, often following a trip or slip. We can help keep each other safe from these accidents by keeping aisles and walkways clear, and by always using the handrails when going downstairs.

All Lavish Roots team members are required to wear a cut glove when working with knives and any sharp equipment such as food processors. Failure to do so could lead to serious injury and or possible disciplinary action. While a cut glove may not prevent all injuries, it is the best line of defense we have in preventing these types of injuries.

Wearing a Cut Glove

• When wearing a cut glove make sure to first:

• Wash your hands and put on a clean disposable glove, on your non-dominant hand.

• Next put on your cut glove, followed by another disposable glove

• When worn this way, the cut glove will not make contact with food, or your hand.

• Remember to clean your cut glove regularly. If your cut glove is not washed regularly it can potentially contaminate food!

• Wear a cut glove when cleaning sharp objects, especially cutlery.

• If your cut glove is lost or worn down or damaged, let your manager know and you will be issued a replacement.

Stay alert, don’t get hurt!

We use many different chemicals here at Lavish Roots for cleaning and other purposes. While these chemicals are necessary for us to do our job, we must keep in mind that they can be very dangerous when not handled carefully. Here are a few tips we can remember to help keep us safe when using chemicals.

• Be careful!

• Always use caution when working with any chemicals. Work carefully and slowly when using chemicals and pay attention to what you’re doing. Splashes and spills can cause dangerous accidents and lead to painful burns and injuries.

• PPE: Goggles and facemasks are available for use when changing chemical bottles or dispensing them. Long cuff vinyl gloves and aprons are also available

SDS catalogs

• Know where the SDS catalogs are in your workplace.

• We have SDS catalogs at all of our campuses. They are stored in a yellow 3” binder, usually in the kitchen or office. These SDS catalogs contain all the information available for chemicals that we store on site such as safety precautions, first aid, and proper disposal information.

Chance takers are accident makers!

All chemicals we use at Lavish Roots are dispensed by chemical dispensers. These dispensers dilute the chemicals with water to concentrations that are safe for use. Never “free-pour” chemicals or pour them directly from the container.

Use chemical dispensers

Always acquire chemicals from the designated dispensers. These are usually located at the three-compartment sinks, and mop rinse areas.

Never “free-pour” chemicals

Free-pouring chemicals of any type is not allowed at Lavish Roots. Chemicals should never be poured from the container. This can easily lead to accidents and injuries due to the risk of splashes and spills.

Use chemicals appropriately

Only use chemicals for their intended use. For example, oven/grill cleaner should be used to clean ovens and grills, and flat top cleaner should be used to clean flat tops.

Never mix chemicals

Chemicals should never be mixed, or multiple chemicals used simultaneously. Mixing multiple chemicals together can create new, highly dangerous chemical compounds which can cause significant health problems.

Prevent the worst, put safety first!

Storing Chemicals Safely can help prevent many chemical injuries. It is important that we keep our chemical storage clean, orderly, and organized. This can help alleviate the dangers associated with using chemicals and prevent dangerous spills and splashes.

Storing chemicals safely

• Chemicals must be stored in a secure location with a tight-fitting lid to prevent injuries from splashes and spills.

• All chemicals stored in bottles must be labeled appropriately. We have labels from Ecolab for all the chemicals we use. We must use these labels whenever chemicals are stored in spray bottles or any other containers.

Never store chemicals near food

• Chemicals should be stored far away from food and food contact surfaces to prevent the risk of cross contamination. Chemicals must never be stored or used above or near food or food contact surfaces where they could spill or fall into food and cause illnesses.

• Chemicals should not be stored on shelves that are too high. This can make it difficult for team members to pull the chemicals safely.

Chemical Backups and Storage

• Chemical bottles or backups should be stored in the approved storage area or locker. We must keep these cabinets and areas clean and always organized to prevent the risk of injury.

Safety doesn’t happen by accident!

Appropriate first aid measures must be taken if you or another team member are exposed to chemicals. All aid measures for chemical exposure are outlined in the SDS catalog. This material should be referenced when preforming first aid on someone exposed to chemicals. The first aid measures may be different depending on the chemical, so it is important to reference these SDS sheets when providing first aid for chemical exposure.

SDS Sheets and First Aid Information

Every chemical that we use at Lavish Roots has an SDS, or Safety Data Sheet that is stored in a yellow binder on site. SDS sheets are divided into sections that cover different aspects of the chemicals use. Section 4 pertains to “First Aid Measures”. This section can be used to find the specific first aid measures for that chemical.

Chemical Exposure and First Aid

• If you or a team member has been exposed to chemicals from a splash or spill, seek help right away! Inform your manager or another team member so that they can get the assistance they need.

• One team member should grab the SDS and look up the first aid section for the chemical they were exposed to.

• Next, ensure that the first aide that is recommended is provided to the team member.

Flushing the area after chemical exposure

• Most of the time, if chemicals have splashed onto the skin or eyes, the area will need to be flushed with water for 15 minutes.

• Make sure the water is cool or at room temperature. Water above 100 degrees can accelerate the damage caused by chemical burns. And cold water can cause discomfort.

Don’t be a stranger to electrical danger!

When working with any electrical equipment, there is always a risk of electric shock. Electric shocks occur when a person comes in contact with an electrical energy source. Commercial kitchen equipment often contains high and dangerous voltages. Here are a few things we can do to stay safe when working with this equipment.

Worn or faulty power cords

Before plugging in any electrical equipment, inspect the power cord. If the power cord is worn, torn, or showing any signs of damage, immediately inform a manager. The equipment should then be labeled to indicate the damage and taken out of service.

Damaged electrical outlets

Electrical outlets can be damaged in the kitchen by bent power plugs, water spills, or even excessive heat. A damaged outlet is not safe to use. Before plugging in electrical equipment, always check the outlet to see if it is visibly damaged. If an outlet appears to be damaged or looks unsafe, notify a manager immediately.

Cleaning equipment

Always turn equipment off before cleaning. Once the equipment is off, take care not to splash or submerge electrical components. Doing so can damage the equipment and make it unsafe to operate. When you’re done cleaning, always make sure that the equipment is fully dried.

Take CHARGE of electrical safety!

Electrical Hazard prevention is an important aspect of workplace safety. While properly maintained equipment should be safe to use, there is always the chance that a dangerous malfunction could occur. When working with electrical equipment we must remember to:

Extension cords

Always inspect extension cords before use to ensure they are free of damage. When using extension cords in the kitchen remember to keep them secured properly. Unsecured cords can become damaged and pose an electrical hazard to team members.

Damaged equipment

If equipment is not functioning correctly do not use it! Mark the equipment to designate that it is not working properly and notify a manger. Never attempt to fix or repair damaged electrical equipment. Doing so without the proper training or PPE could result in injury.

Keep electrical equipment dry

Do not use electrical equipment if it is wet, or damp. Doing so can cause dangerous electrical shorts, or damage to the equipment which can create unsafe conditions. Always be sure that the electrical components of our equipment stay dry, and do not come into contact with water during use.