FOOD SERVICES DIVISION. November Employee Safety & Sanitation Training For the School Year

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FOOD SERVICES DIVISION November Employee Safety & Sanitation Training For the School Year 2014 2015 The Cafeteria Manager or Sr.

The monthly training materials include: the Topic of the Month, quiz, answer sheet, and Safety & Sanitation Sign-In Sheet. Each monthly packet contains Food Service Bites topics.

1 FOOD SERVICES DIVISION November Employee Safety & Sanitation Training For the School Year The Cafeteria Manager or Sr. FSW must allocate 15 to 30 minutes each month to conduct an employee Safety & Sanitation Training. This is to ensure 100% compliance with regulations that apply to all food handlers. The monthly training materials include: the Topic of the Month, quiz, answer sheet, and Safety & Sanitation Sign-In Sheet. Each monthly packet contains Food Service Bites topics. It is recommended to conduct a separate five-minute breakout session (once to twice a month), using the materials provided. The Food Service Bites sessions are designed to cover 1-3 topics, which are normally overlooked, but just as important to train. Each Food Services Bites topic has an assigned number corresponding to the training material. The Monthly Sanitation & Safety Training Sign-In sheet is divided into 2 parts. There is a column available for the Food Service Bites break-out sessions for the employees to initial. It is important to have signatures of all attending employees for the training. Training must be completed each month. You are required to complete the online survey located on the Food Services website on the training page. Keep all materials in the appropriate folders in the Safety & Sanitation Box. At the end of each school year, file with your end of year files.

November 2014-2015 Fire Extinguisher Safety & Blood Borne Pathogens Objective: To know how to prevent fires and properly use a fire extinguisher. Follow proper chemical handling procedures.

2 November Fire Extinguisher Safety & Blood Borne Pathogens Objective: To know how to prevent fires and properly use a fire extinguisher. Follow proper chemical handling procedures. ABC Class BC Carbon Dioxide (CO2) Class K Class This page is intended to provide individuals with general information pertaining to the different types of fire extinguishing agents used to fight fires. When selecting the appropriate type of fire extinguisher, it is important to think about extinguishing agents. Each class of fire is best fought by a specific extinguishing agent. You will find a color-coded box on your fire extinguisher identifying which classes of fire it can be used for, and the type of fire extinguishing agent it contains. The following is a list of commonly used fire extinguishing systems and their corresponding classes of fire. The classes are indicated in parentheses such as (A, B, D): Multi-Purpose Dry Chemical (A, B, C) A dry chemical agent called mono ammonium phosphate. The chemical is nonconductive and can be mildly corrosive if moisture is present. In order to avoid corrosion, it is necessary to scrub and thoroughly cleanup the contacted area once the fire is out. A dry chemical fire extinguisher is usually used in schools, general offices, hospitals, homes, etc. Regular Dry Chemical (B, C) A dry chemical agent called sodium bicarbonate. It is non-toxic, non-conductive and noncorrosive. It is easy to cleanup, requiring only vacuuming, sweeping or flushing with water. Extinguishers with sodium bicarbonate are usually used in residential kitchens, laboratories, garages, etc. Carbon Dioxide (B, C) Carbon dioxide removes oxygen to stop a fire but has limited range. It is environmentally friendly and leaves no residue, so cleanup is unnecessary. Extinguishers with carbon dioxide are usually used in contamination-sensitive places such as computer rooms, labs, food storage areas, processing plants, etc.

Wet Chemical fire extinguishers (K) The potassium acetate based agent discharges as a fine mist which forms soapy foam that suppresses any vapors and steam or the risk of fire reflash as it

3 Wet Chemical fire extinguishers (K) The potassium acetate based agent discharges as a fine mist which forms soapy foam that suppresses any vapors and steam or the risk of fire reflash as it extinguishes the fire. Class K fire extinguishers can usually be found in commercial cooking areas such as restaurants and cafeterias. Fire Safety refers to all measures to prevent or minimize fire damage to property and harm to people. Pre-fire planning is the key to a successful fire prevention program. When a fire does occur, it is vital that employees are trained in fire prevention. Every employee must clearly understand how to operate a fire extinguisher. Focus on Prevention Keep all objects away from water heaters and sprinkler heads Keep fire exit pathways clear Know the location of fire extinguishers If the extinguisher is used call for service (213) note this is the same phone number as Pest Control Class ABC Fire Extinguisher WHERE & HOW TO USE

4 Class BC Fire Extinguisher Class K Fire Extinguisher

Using a Portable Fire Extinguisher Portable fire extinguishers are very simple to use and are effective on small fires, as they only operate for about 15-30 seconds.

A IM the extinguisher nozzle at the base of the fire. S QUEEZE the trigger S WEEP continuously from side to side until the fire is out.

Other types fire prevention equipment that you might see on school grounds are: Class D ( ) Extinguisher are for Metals Certain metals are flammable or combustible.

5 Using a Portable Fire Extinguisher Portable fire extinguishers are very simple to use and are effective on small fires, as they only operate for about seconds. They must also be properly maintained, readily accessible, and quickly used by trained personnel. P ULL the pin. Stand 8-10 feet away from the base of the fire. A IM the extinguisher nozzle at the base of the fire. S QUEEZE the trigger S WEEP continuously from side to side until the fire is out. Stop when the fire is out and reserve the chemical in case you need to suppress a re-kindled fire. Other types fire prevention equipment that you might see on school grounds are: Class D ( ) Extinguisher are for Metals Certain metals are flammable or combustible. Fires involving such are designated "Class D" in both systems. Examples of such metals include sodium, titanium, magnesium, potassium, uranium, lithium, plutonium, and calcium. Magnesium and titanium fires are common. When one of these combustible metals ignites, it can easily and rapidly spread to surrounding ordinary combustible materials. A fire blanket Is a safety device designed to extinguish small incipient (starting) fires. It consists of a sheet of fire retardant material which is placed over a fire in order to smother it. Small fire blankets, such as for use in kitchens and around the home, are usually made of wool, fiberglass and sometimes kevlar, never cotton and are folded in to a quick-release container for ease of storage. Reminder Knowing where the fire equipment is located is one thing, but knowing how to use the equipment is another. Ask for instruction, if needed, before utilizing the equipment.

6 BLOOD BORNE PATHOGENS What are Blood borne Pathogens? Blood Borne Pathogens are microorganisms present in human blood and certain other body fluids that can cause disease in humans. Blood borne Pathogens include, but are not limited to, HIV, Hepatitis B (HBV), and Hepatitis C (HBC). Workers exposed to these pathogens risk serious illness or death. HIV: HIV infection has been reported following exposures to HIV-infected blood through needle sticks, cuts, splashes in the eyes, nose, or mouth, and skin contact. Most often, however, infection occurs from needle stick injury or cuts. The risk of becoming infected with HIV from an exposure in the workplace is very low. HEPATITIS C (HCV): Hepatitis C virus infection is the most common chronic blood borne infection in the United States, affecting approximately 4 million people. Hepatitis C is caused most commonly by needle stick injuries. HEPATITIS B (HBV): Hepatitis B is an inflammation of the liver that can lead to liver damage and/or death. HBV can survive for at least one week in dried blood on environmental surfaces or on contaminated needles and instruments. Hepatitis B is transmitted much more often than HIV. How does someone become infected by a blood borne pathogen? Blood borne Pathogens in infected blood can enter your body through: A break in the skin, such as an open cut, sore or scrape, acne, sunburn, or blisters Cuts from a contaminated sharp object like a needle, broken glass, or a knife Through a mucous membrane such as the eye, nose or mouth from a splash or spray of contaminated material. Blood borne Pathogens are not transmitted by casual contact such as shaking hands or handling the same equipment. How do you protect yourself against a blood borne pathogen? Receive proper training on blood borne pathogens Use Personal Protective Equipment (PPE) when there is a potential for exposure to blood or body fluids Follow good work practices What are some examples of Personal Protective equipment (PPE)? Personal protective equipment includes a variety of equipment that is used to perform jobs safely. The Food Services Branch provides the following PPE: Gloves Safety Goggles Oven Mitts/Pot Holders/Sleeves Aprons Caps/Nets

7 What are some examples of good work practices? Follow the Employee Health Policy Follow all personal hygiene guidelines set forth by the District Wear proper clothing Follow strict hand washing procedures Do not eat or drink in any food preparation, service, or storage areas Follow proper guidelines if exposure to blood or body fluid occurs What should a Food Service employee do if blood or other body fluids gets in my eyes, nose, and mouth or on broken skin? (1) Immediately flush the exposed area with water and clean any wound with soap and water or a skin disinfectant, if available. (2) Report the incident immediately to your supervisor. (3) Report the incident to your school nurse, so that the appropriate care can be given, including medical attention, if needed. (4) Bandage any clean cuts, and cover with a glove before resuming work. If the cut cannot be bandaged in a way that prevents contamination of food or food contact surfaces, the worker should not resume foodservice duties. (5) Any food that has been contaminated with blood should be immediately discarded. (6) Blood on food contact surfaces should first be removed (blotted) with disposable towels. The contaminated surface should then be cleaned with a detergent solution (using clean cloths), rinsed with clean water, and sanitized. The area should be allowed to completely air dry. Those carrying out the cleaning should wear gloves, and should wash their hands afterwards. Use additional protective equipment as needed to protect personal clothing, the mouth, and eyes. Wash hands immediately after removing protective equipment. QUIZ: Fire Extinguishers 1. Fire safety refers to a. All measures to prevent or minimize fire damage to property and harm to people. b. Knowing how to use a fire extinguisher. c. Putting out fires. d. None of the above 2. Portable fire extinguishers are effective only on small fires because they only operate for about a seconds b seconds c seconds d seconds 3. It is necessary that all employees know how to operate a fire extinguisher. a. True b. False

8 Food Safety & Sanitation Bites #B 9 LOCK OUT-TAG OUT DEFINITIONS: Lockout - The practice of using keyed or combination security devices ("locks") to prevent the unwanted activation of mechanical or electrical equipment. Tag out - The practice of using tags in conjunction with locks to increase the visibility and awareness that equipment is not to be energized or activated until such devices are removed. Tags will be non-reusable, attachable by hand, self-locking, and not easily removed. Affected employee an employee whose job requires him/her to operate or use equipment on which servicing or maintenance is being performed under the lockout or tag out. The job requires that this individual work in the area in which the servicing or maintenance is being performed. Affected employees must have received training on proper lockout/tag out work procedures. Authorized employee an employee who locks out or tags out equipment in order to perform servicing or maintenance and who has received training on lockout/tag out procedures #B 11 Who are disaster service worker? The California Government Code, Title 1, Division 4, Chapter 8, Section 3100, declares all public employees to be Disaster Service Workers. During a disaster, such as an earthquake, persons in command or the law may assign Disaster Service Workers to disaster service activities. Disaster Service Workers at the school site help protect the health and safety of students at school during a disaster. This law applies to public school employees when there is a local emergency; there is a state emergency; or there is a federal disaster. When there is a disaster, school employees including cafeteria workers may be required to stay at school to serve as Disaster Service Workers. Therefore, it is important that all cafeteria employees prepare their families at home, in advance for any disaster. Your family should have a plan to follow when there is a disaster, whether you are at home or not. When all students at school are reunited with their parents, the responsibility of Disaster Service Workers is complete and school employees may be released to reunite with their families. ANSWERS TO THE QUIZ: Food Preparation 1. A 2. A 3. A

Fire, extreme heat, smoke, toxic fumes, noise, falling objects, uneven terrain, debris,

Fire, extreme heat, smoke, toxic fumes, noise, falling objects, uneven terrain, debris, Policy Sponsor: Assistant Vice President Facilities Management Approval Date: February 2010 Facilities Management Fire Extinguishers and Fighting Fires Safe Work Instructions Responsible Unit: Facilities