PARTIDOS POLITICOS Decreto 1378/99 - PARTIDOS POLITICOS LEY

Surfaces

Falling from elevated platforms; use a ladder in good repair in good repair and of the right size to prevent over reaching. Do not substitute chairs, boxes, or shelving to make your reach.

In locations where ice and snow are present: remove snow and ice at once to prevent accumulation that would cause a slip and fall.

Floors must be kept in safe condition too. Such thing as broken tile, Defective floorboards, uncovered floor drains, holes and cracks can cause falls. Protective or non-skid materials should be used on floors as appropriate. Workers should wear slip resistant shoes that are non-skid. Good housekeeping “a place for everything and everything in its place” is a

must. Boxes, fl1rniture, or equipment left in aisles creates tripping and stumbling hazards as well as inefficient and or dangerous traffic patterns. Articles in storage should be neatly arranged. Falls from elevating are more serious than falls on a level surface. To prevent elevated falls, appropriate ladders and stools should be provided and used properly. Never use boxes, chairs, or other shelves to reach high shelves. Bums and scalds result from contact with hot surfaces of ovens, stove burners. 2rills. steam tables. fryers. hot water, and steam pipes.

Spilled hot water, food and splattering grease from deep fryers or other sources that also cause many burns.

Burns

Employee training and good supervision can prevent many of these Accidents. Such practices as filling pots, pans or kettles too full for

safe handling can be eliminated by proper instruction- especially with new employees- and through supervision. Supervisors must make sure workers use protective equipment such as hot pads, gloves, spatulas and aprons when necessary. Instruct new employees about the hazard of placing wet food in flyers. Experienced workers may need to be reminded about this from time to time too. Cooking utensils should not be placed with handles protruding over the edge of cooking units, subjecting them to be knocked off by people walking by.

Environmental hazards must also be addressed. Hot water and steam pipes should be protected. Traffic patterns should provide sufficient space for avoiding hot equipment. Hot equipment should be designed and placed for easy accessibility. Pots and pans with loose handles and loose connections on steam equipment are physical conditions that should be corrected promptly. Hot water temperatures in sinks and lavatories should be properly controlled, or mixing faucets should be provided to prevent scalding.

revised 1.1.07

Topic

Equipment

Use extreme care when filtering or changing shortening in fat fryers.

Accidents

Personal protective equipment such as gloves is recommended. Make all employees aware of the hot frames of cooking equipment

Cooking and

such as ranges, broilers, ovens, etc. Prohibit horseplay or running

Handling

which may bring employees in contact with such surfaces. Coffee

Equipment

urns and other hot beverage machines are potential sources of burns. Train in proper pouring techniques. Counter surfaces below heat lamps build up heat. Provide caution signs. Use only dry cloths, towels, mitts, or potholders when handling hot utensils. Remove pot covers so that steam may escape without scalding hands or face.

Keep stovetop and hood free of grease. When possible, handles of cooking utensils should be turned away from edge of the stove so they will not be brushed off-but make sure the handle is not placed too close to a heat source. When removing heavy or hot containers, have adequate assistance and know where the containers are to be placed. Keep oven doors closed when not in use. Do not clean oven and stoves until cooled. Do not leave utensils on the floors. Frequent should be made for each of the following and corrected as soon as discovered.

• Check flex hose and gas lines for leakage by using a spray bottle

Gas-burning

containing soapy water.

Equipment

• Spray on each connection or joint and look for bubbles being created by leaks.

• Check that pilot lights are properly lit, and that burners are

working properly.

• Call for a service man from the gas company or equipment vendor, if there are any gas leaks detected or it is found that the pilot or burners are not in good working order.

• Use gravity feed at all times and keep your hands away from the

Slicers

blade.

• Disconnect the power (unplug it), when cleaning a removable

blade slicer.

• Remove the guard (wear gloves when handling the blade) and

blade.

• Wash the blade at once. • Replace the blade and guard.

• Check the manufacturer’s instruction for cleaning procedures.

Cutters and

Guards should be provided that will prevent employees from putting their

Choppers

body parts at risk. Remember, “over, under, around and through. If you can, don’t”. When removing food from the chopper/cutter, use a plastic spatula or food rake. Turn the machine off and unplug it before cleaning or adjusting it. Check the manufacturers instruction for cleaning procedures.

revised 1.1.07

Topic

Mixers

Guards should be provided that will prevent employees from putting their body parts at risk. With Vertical Bakery type mixers this is very

difficult to do. Good training must be provided and becomes particularly important with Vertical Mixers.

Wear tight fitting clothes that have no loose straps, belts, sleeves, ties, necklaces, etc. that can become entangled in the whip. Use bowls large enough to prevent spilling. Take particular cares to avoid dropping anything in the mixer that can be slung or thrown out and hurt someone. Spatulas. spoons, measuring cups, ladles, etc. are examples. Remember, ‘over, under, around and through, If you can, don’t”. Never try to scrape the sides of the bowl while the mixer is operating. Turn the machine off and unplug it before cleaning or adjusting it. Check the manufacturers instruction for cleaning procedures.

Electrical

All machines and equipment should have an ON-OFF switch on the

Equipment

machine, in addition to a power supply disconnect such as a plug or switched breaker box. The ON-OFF switch must be readily accessible by

the operator while running the machine. Do not use unauthorized extension cords. Do not overload circuits. Use moisture proof cords and connectors. Portable equipment should be provided with three wire grounded cables and plugs and should only be plugged into a mating receptacle. Consult local code authorities for using adapters. Adapters may be used if properly attached to the receptacle with a screw. Check the code.

If equipment is out of order it is required that you put an “Do Not Use” tag on it.

Knife Accidents

Keep knives sharp and secure in drawers or holders away from other utensils. All employees should never attempt to catch a dropped

knife. Step away quickly to avoid the knife striking legs or feet and let the knife drop to the floor. Do not leave a knife in a sink of soapy water where it cannot be seen.

Use the right knife for the job. Keep them sharp. A sharp knife is safer because it does not require as much pressure to make it work. Slippage is reduced.

When chopping food, bend fingers under and hold the food with your hand closed. Cut away from your body. Keep the point of the chopping knife on the chopping block. The point can cut and the edge can stab. Put the knife down in the clear and away from the edge of the table or block it is on. Point it away from you and anyone else. Do not use knives as screwdriver or can openers. Use sharpening steel with their guards in place between the handle and the steel, Use knives with built in guard shaped handles, which help assure a good grip. Use gloves and arm cuffs when using knives continuously. Look at what you are reaching for, especially where knives are being used.

revised 1.1.07

Topic

Lifting

Use your head and save your back because lifting is a major cause of back injuries, hernias, and pulled muscles & ligaments. Learn the proper lifting techniques that help avoid the above injuries. Get help if the load is too heavy or awkward for one person to handle.

Use a dolly or hand truck whenever possible. Reduce the load size (make a few more trips), to cut down on strain.

Compressed

Compressed gases such as helium and carbon dioxide (C02) represent

Gasses

special hazards. Each full compressed gas cylinder contains a very large

amount of energy. This energy, released improperly, can cause a serious injury. Should the cylinder fall so that the valve is caused to break off, the escaping gas can turn the cylinder into an unguided missile that won’t stop moving until it runs out of pressure. It will move very quickly at first, so get out of the area if the cylinder head breaks. Make certain both full and empty cylinders are capped properly and secured in the upright position with chain. Make sure caps are in place before moving a full or used cylinder.

Chemical

Chemicals used in food establishments to clean and sanitize

Hazards

equipment and facilities, and control insects and rodents, can be hazardous if they are not used safely. Used unsafely, they can make people ill, cause bums, or cause other injuries. Chemicals such as insecticides, rodenticides. detergents, sanitizers, related cleaning or drying agents, caustics, acids, and polishes, should be handled carefully.

• Always read the label, instruction sheet, and the MSDS.

• Always follow the manufacturer’s instruction of use. Do not use more chemicals than is recommended by the manufacturer.

• Always observe safety precautions that apply to handling, storage and use as presented on the label.

• Throw the empty container away as recommended on the container. • Never store any chemical around food or food preparation areas. • Never mix different chemicals unless specifically instructed to on the labels.

• Never store chemicals in unmarked containers. • Never leave chemical containers uncovered.

• Never store pressurized containers near open fire or heat as they may expand and explode.

• Never dispose of pressurized containers in incinerators or trash that is to be burned.

• Never spray aerosols near eyes or in the vicinity of open flame. Familiarize yourself with OSHA’S Hazard Communication

Standard “Rig/it To Know” bulletins as the may apply.

Dining Room

Housekeeping is a must especially where the customer is our best critic.

Accidents

Keep chairs or stools out of the aisles. Use high chairs designed with safety in mind. Check chairs, tables, & stools for broken or loose parts and joints.

revised 1.1.07

Topic

Do not use chairs and stools for ladders. Keep drawers closed all the way. Do not overload bus trays or tubs with dishes. Check bus rub or tray stands for broken or loose parts and joints. Remove tables, chairs, stools and stands from service if damaged to the point of being unsafe. Containers of hot food or liquid should be placed on the tables for guests, do not hand them to, or carry them above a guest’s body. Be extra careful around children. They move unexpectedly. Do not take coffeepots to customer tables when handling hot coffee order.

Receiving and

When opening crates or boxes, remove nails rather than bending them

Storage

down. Keepfood containers covered so as not to contaminate with splinters,

Accidents

dirt, wire, orpacking materials. Store heavier builder materials as low as possible even if you need to re-arrange some things. Prevent fires by storing boxes no closer to a light that keeps the radiant heat at a minimum, 18 inches or more depending on the bulb size and wattage. Use safe and adequate ladders that keep you from over reaching. Do not stand on the top 2 steps. Use proper lifting techniques at all times. Be safe.

Ware Washing

Separate china, glassware and silverware. Use correct water temperature and take care to avoid scalding yourself. Use special care in handling detergents and drying agents-follow the manufacturers instructions.

In the event of breakage in sinks, remove the larger pieces carefully from the sink and let the remaining pieces wash into the drain cup. Then remove, empty, and replace the drain cup. After dish racks have been emptied, store them carefully so that they will no topple over or become a trip hazard to others. Promptly report broken refuse containers, mats or flooring in need of repair.

revised 1.1.07

In document PARTIDOS POLITICOS LEY (página 45-49)