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 exhaustion. Heat exhaustion is a heat-related illness that occurs when the body becomes overheated due to excessive exposure to high temperatures and dehydration. It is often caused by prolonged physical activity in hot environments and can progress to heat stroke, a life-threatening condition, if not treated promptly.
- Heat Stress Management. Practices to protect employees working in hot kitchen environments, such as hydration breaks, proper ventilation, and lightweight uniforms.
- Heat Stroke. Heat stroke is a life-threatening condition that occurs when the body overheats to a dangerous level (typically 104°F / 40°C or higher) due to prolonged exposure to high temperatures and impaired heat regulation. It is the most severe form of heat-related illness and requires immediate emergency medical attention to prevent organ damage or death.
- 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.