Restaurant OSHA Safety and Security (eBook)

1. WHAT IS OSHA? 1.5 Decreasing Deaths and Injuries 2.1 OSHA from the CEO to the Busboy 3. WHAT MAKES RESTAURANTS SO UNIQUE AND SPECIAL? 3.1 The Enormous Restaurant Industry Workforce 3.2 The Highly Complex World of Restaurants 4. THE IMPORTANCE OF THE OSHA GENERAL DUTY CLAUSE 5.YES, EVERY EMPLOYER DOES HAVE OSHA RESPONSIBILITIES 5.1 OSHA Requirements for Restaurant Employers 6. YES, EVERY EMPLOYEE DOES HAVE OSHA RESPONSIBILITIES, TOO 6.1 OSHA Requirements for Restaurant Employees 8. WHAT ARE THE OTHER GOVERNING BODIES FOR RESTAURANTS? 8.1 Restaurant Industry Standards, Operating Systems, and Standards of Care 8.5 The Seven Principles of HACCP 8.6 Restaurants Must Comply with the Governing Bodies 10. SHARED SPACE IN A RESTAURANT AND ITS IMPACT ON YOUR BUSINESS 10.1 OSHA Is Applicable to Nearly All Restaurant Incidents 10.3 Applying OSHA Standards to Restaurants- Employees, Customers, and Vendors 11. WHAT IS A CULTURE OF SAFETY? 14. FROM ORIENTATION TO TERMINATION-CONTINUAL AND ONGOING TRAINING 15. TRAINING IN A LANGUAGE THE EMPLOYEES UNDERSTAND IS A REQUIREMENT 16. WRITTEN POLICIES AND PROCEDURES ARE REQUIRED 18. THERE IS A SCIENTIFIC METHOD FOR RISK ASSESSMENT 22. MANAGEMENT AND EXECUTIVE PERFORMANCE VERSUS MANAGEMENT NEGLECT 23. THE PROCESS OF JOB HAZARD ANALYSIS 24.2 A Roadmap to Safety, Health, and Security 26. INTERNAL SAFETY AUDITS, INSPECTIONS, AND WALK THROUGHS 27.1 Different Types of Restaurant Checklists and Forms 30. SAFETY MEETINGS AND SAFETY COMMITTEES 30.1 Developing Your Restaurant's Safety Committee 32. INCIDENT REPORTS AND INTERNAL INVESTIGATIONS 34. EMERGENCY ACTION PLANS (EAP) 35. UNDERSTANDING INJURY AND ILLNESS PREVENTION PROGRAMS (IIPPs) 37. EMPLOYEE FILES AND RECORDKEEPING 39.6 What Restaurant Employees Need to Know About Exits 43. PERSONAL PROTECTION EQUIPMENT (PPE) 45.1 Customary Restaurant Industry Safety Tools 46. TEENAGE WORKERS AND CHILD LABOR LAWS 47.1 Restaurant Operations and Maintenance 49. LIGHTING-SEE FOR YOURSELF THE NEED FOR THE RIGHT LIGHTING 50.1 Why Are Restaurants More Likely to Experience Violence? 50.3 Harassment-Not All Violence Is Physical 51.3 Back Door Security and Control 51.5 Bouncers, Doormen, and Security Personnel 52. SLIPS, TRIPS, AND FALLS 52.2 The Common Causes of Slips, Trips, and Falls 54. CHEMICALS, SAFETY DATA SHEETS (SDSs), AND HAZARD COMMUNICATIONS (HCS) 55. CUTS, LACERATIONS, PUNCTURES, AND HAND INJURIES 56. BURNS AND SCALDS 56.3 Specific Recommendations for Using Deep Fryers 57. DRUGS AND ALCOHOL IN RESTAURANTS 58. RESPONSIBLE ALCOHOL SERVICE 59. FOOD AND BEVERAGE HAZARDS 59.3 Sabotage, Food Tampering, and Physical Contaminants 60. GAS, BUILDING EXPLOSIONS, AND GAS CYLINDERS 61. GREASE TRAPS 62. WATER DAMAGE AND FLOODING 63. KITCHEN EXHAUST AND HOODS 64. CONSTRUCTION AND BUILDING DEFECTS 66.1 Best Safety Practices and Procedures for Walk-in Freezers 67.1 Worksite Analysis and Furniture Inspections 68. CUSTOMERS CAN BE DANGEROUS, TOO 69. DRIVING DISTRACTIONS FOR DELIVERY DRIVERS 75. IGNORANCE IS NO EXCUSE AND IS THE MOST DANGEROUS OF ALL CONDITIONS! This book is jam packed with 76 Chapters and several sub-chapters under each. For a complete Table of Contents go to RestaurantOSHA.com