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Culinary Arts Updates as of April 30,2020

Serv Safe Food Handler test: Click link below: $25.00 fee is waived til May 31, 2020

Assignment #1 and # 2 is for Culinary Arts 3 and 4 students and *Culinary Arts 1 students who have complete Assignment # 3 OSHA 10 will complete Assignment #1 and #2 . Culinary Arts 1 students will complete OSHA 10 first.

Assignment #1 Click the link below to take Serv Safe Food Handler on-line Module and Assessment Test 40 question exam

Serv Safe Food Handle. Take the Serv Safe Food Handler assessment test. Free test only. Orange background.

Student will take notes from each of the 5 modules and a each modules quiz . Use your notes to take the online Assessment Exam. 75% must be mastered to received your Food Handler Certificate. *This is not Serv Safe industry Certification

Assignment #2

Watch the 2 free videos and email me your record of training. Click on the video links

Registration Instructions: 2 Free Training Videos: Click on both these:

[pic] [pic]

1.Serv Safe Takeout: COVID-19 Precautions and 2. Serv Safe Delivery COVID 19

(English or Spanish version)

Work email: your email address work phone: your phone number

Company: Craigmont High School

Job Title: Student

Job role: Student

Industry: K-12- Academic /Education

Complete the registration for Then Click register.

Watch both videos. 10 minutes each. These video will prepare our Culinary Arts students for COVID 19 as it relates to the Food Service Industry. Deadline May 15, 2020

Assignment #3 ~ OSHA 10 The certifications are free of charge. (Culinary Arts 1 students only who has not received a certification.)

OSHA 10 ~ Instructions: Take Notes from each quiz after each modules.Deadline in May 15, 2020

OSHA 10~ STUDY GUIDE

How to Use this Study Guide

This Study Guide contains key teaching points covered in the course. It lists each topic contained within the 10-Hour course broken down by module. Each module contains Knowledge Keys which summarize key information from that module. It is recommended that you review this Study Guide before taking the final course assessment.

Introduction to OSHA

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| |OSHA's Mission |

| | |

| |The mission of OSHA is to save lives, prevent injuries and protect the health of America’s workers. The OSH Act states that workers|

| |have the right to a safe workplace and that it is the employer’s responsibility to provide safe and healthy workplaces. |

| | |

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| |OSHA's Standards |

| | |

| |OSHA standards are rules that describe the methods that employers must use to protect their employees from hazards. These standards|

| |limit the amount of hazardous chemicals workers can be exposed to, require the use of certain safe practices and equipment, and |

| |require employers to monitor hazards and keep records of workplace injuries and illnesses. |

| | |

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| |Employer Responsibilities |

| | |

| |Your employer must follow OSHA's standards. This means that your employer is responsible for providing you, the worker, with |

| |training required by OSHA standards, a workplace free of recognized hazards, medical exams when required by OSHA standards, and |

| |access to your exposure and medical records. Additionally, your employer must keep records of illnesses and injuries, not |

| |discriminate against workers exercising their rights, post OSHA citations and abatement notices, and provide and pay for PPE. |

| | |

|Workers' Rights and Responsibilities |

|You, the worker, must follow occupational safety and health standards and rules that apply to your workplace. You have the right |

|to: a safe and healthful workplace, knowledge of hazardous conditions, information on any injuries or illnesses in your |

|workplace, complain or request hazard correction from your employer, training as provided in the OSHA standards, hazard exposure |

|and medical records, the ability to file a complaint with OSHA, participate in an OSHA inspection, and freedom from retaliation |

|for exercising your safety and health rights. |

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| |Inspection Process |

| | |

| |OSHA enforces standards through inspections, prioritizing the most dangerous workplaces. Inspections follow a standard process, |

| |consisting of an opening conference, a walkthrough, and a closing conference. Workers have the right to participate in the |

| |inspection to point out safety and health issues in the workplace. They also have the right to participate in any meetings related |

| |to the inspection and can object to the date set for the violation to be corrected and be notified if they employer files a |

| |contest. |

| | |

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| |Reporting Hazards |

| | |

| |The first action to report a safety hazard should be to contact your team leader, supervisor, manager, safety committee, etc. You |

| |may file a report online, in person, by fax or mail, or after a phone conversation. Serious hazards almost always result in a site |

| |inspection, as do complaints that are written, signed, and submitted to the OSHA area or State Plan office. Complaints that are |

| |submitted online, over the phone, or are not serious hazards will be resolved over the phone. It is recommended that all forms be |

| |fully completed and signed. |

| | |

|Whistleblower Protections |

|It is illegal for your employer to use disciplinary, incentive, or drug testing programs to prevent you from reporting any job |

|safety and health hazards. If you have been punished or discriminated against for using your rights, you must file a complaint |

|with OSHA within 30 days of the alleged reprisal for most complaints. |

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| |Worker Resources |

| | |

| |There are many resources available to workers who want to find out more information about safety or health issues both inside and |

| |outside of their workplace. These include but are not limited to: safety data sheets (SDSs), labels and warning signs, NIOSH, |

| |health care providers, and OSHA. |

| | |

Walking Working Surfaces

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| |Slip and Trip Hazards |

| | |

| |Poor housekeeping creates additional slip and trip hazards. Employers are responsible for maintaining the work area, but you have a|

| |responsibility to follow your employer’s guidelines. In some cases, the work area has some slip and trip hazards which cannot be |

| |removed, and workers must use the correct footwear and be aware of their surroundings in order to remain safe. |

| | |

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| |Employer Responsibilities: Fall Hazards |

| | |

| |Your employer is responsible for providing working conditions which are free from fall dangers, including keeping floors and work |

| |areas in a clean and sanitary condition. Your employer is also required to provide PPE at no cost to you and to train you about the|

| |job hazards in a language you can understand. |

| | |

|Employer Responsibilities: Ladders |

|Employers must keep ladders in good condition for their workers to use and must also ensure that their workers use the ladders |

|correctly. |

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| |Fixed Ladders |

| | |

| |Fixed ladders are permanently attached to a structure, a building, or equipment. Your employer is required to have ladder safety or|

| |personal fall arrest systems for fixed ladders that extend more than 24 feet, and any worker ascending these ladders must be a |

| |qualified climber with additional training. |

| | |

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| |Ladder Safety |

| | |

| |Just because ladders are found both at work and at home doesn’t mean they’re safe. Be sure to use ladders safely by choosing the |

| |right ladder for the job, tying the top and bottom of the ladder to fixed points when necessary, and keeping your hands free and |

| |always maintaining three points of contact with the ladder while climbing. Remember to never use the top of a step ladder as a |

| |step. |

| | |

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| |Guardrails and Stairs |

| | |

| |Guardrails prevent falls by acting as barriers along open sides of stairways, platforms, and other hazards involving floor or wall |

| |openings. Your employer is responsible for installing and maintaining any guardrails where you work. Any staircase extending more |

| |than 4 steps is required to have a handrail in order to allow you to maintain 3 points of contact while walking along the stairs. |

| |Stairs should not be used as a storage area, and you should never carry heavy items while using stairs. |

| | |

|Scaffolds |

|In this section, we learned that the main causes of deaths and injuries on scaffolds are falls, being struck by objects, |

|electrocution, scaffold collapse and bad planking. |

Emergency Action Plans and Fire Protection

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| |Emergency Action Plan |

| | |

| |An EAP documents what should be done during different types of emergencies. Having a plan in place means that it's less likely |

| |injuries or damage will occur during an emergency. It also provides information on post emergency plans and communication. Every |

| |employee should be trained on the plan and know their individual responsibilities. |

| | |

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| |Fire Prevention Plan |

| | |

| |Having a fire prevention plan means that because advance planning has taken place, any emergencies should result in few injuries |

| |and damage. Fire prevention plans have required elements and they must exist in a written format which employees can be trained on.|

| |Understanding the risks and hazards associated with fires assists in preventing accidents occurring in the first place. |

| | |

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| |Evacuation |

| | |

| |While many different types of emergencies require evacuation, the decision to evacuate is dependent on factors such as of the |

| |extent or location of the emergency or even the type of building in which it is occurring. Your employer should have a plan in |

| |place regarding the expected evacuation plans or fire fighting expectations and ensure that all employees are aware of both |

| |evacuation plans and what to do once the emergency has passed. |

| | |

|Shelter-in-Place |

|During a natural disaster, such as a tornado, or during a man-made event, such as when chemical, biological, or radiological |

|contaminants are released, sheltering-in-place is recommended. During such events, you should follow recommended safety |

|precautions, such as sealing up vents, windows, and doors, seeking refuge in a windowless, interior room, keeping in |

|communication, and monitoring the ongoing situation. |

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| |Exit Routes |

| | |

| |In order to ensure safe and timely evacuation in an emergency situation, exit routes must follow strict criteria. Exit routes must |

| |be adequately signposted, exit to an outside area, be unlocked, be sufficiently large, as well as being sufficient for the number |

| |of people needing to exit during an emergency. |

| | |

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| |Types of Fire Extinguishers |

| | |

| |Fires are classified into five different categories depending on what is burning. There are four types of fire extinguisher. The |

| |type of fire extinguisher used to fight a fire depends on the type of fire being fought. There is a standard set of steps to be |

| |followed when using a fire extinguisher to fight a fire. Fire extinguishers must be routinely maintained if they are to remain |

| |effective. |

| | |

|Major Electrical Hazards |

|There are several types of electrical hazards, all of which can cause injury or death. For this reason, you need to be aware of |

|the dangers involved with working around electricity. |

Avoiding Electrocution Hazards

|Power Lines and Energized Sources |

|In almost all cases, touching power lines or coming into contact with energized sources will result in severe injuries or death. |

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| |Employer Responsibilities |

| | |

| |OSHA's standards require your employer to ensure that lighting, equipment, motors, machines, appliances, switches, controls and |

| |enclosures are constructed and installed to minimize electrical dangers. |

| | |

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| |Protection Against Electrical Hazards |

| | |

| |There are several ways you can be protected from electrical hazards. These are using tools and power cords safely, understanding |

| |how a GFCI can protect you, and following lockout/tagout procedures. |

| | |

Personal Protective Equipment

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| |Employer Responsibilities |

| | |

| |Your employer is responsible for conducting a hazard assessment at your workplace, selecting and providing the appropriate PPE for |

| |the hazard present, making sure the PPE fits you properly and you know how and when to use it, and training you on the limitations |

| |of your PPE as well as how to care for and dispose of it. |

| | |

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| |Eye |

| | |

| |In this section you learned that you must use eye protection to prevent injuries to your eyes from splashes, dust, flying |

| |particles, and intense light. The type of eye protection you use depends on the hazard you will be exposed to. |

| | |

|Hard Hat |

|In this section you learned that there are different classes of hard hats. The type of work you will be doing determines which |

|type of hard hat you should wear. Class C offers the lowest protection, just providing protection from minor bumps. Class E and G|

|provide protection from falling objects as well as varying degrees of protection from electrical shocks, Class G offers |

|protection from up to 2,200 volts while Class E provides protection up to 20,000 volts. |

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| |Hearing Protection |

| | |

| |Wearing earplugs or earmuffs correctly can preserve your hearing when you are on a jobsite with high noise levels. The longer |

| |you’re exposed to noise, the more likely it is that hearing damage will occur. Be sure to select the type of hearing protection |

| |that will best protect you based on your work environment. |

| | |

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| |Hand Protection |

| | |

| |Gloves protect your hands from a variety of hazards, but it’s important that you use the right gloves for the job and that the |

| |gloves fit your hands correctly. Be sure to use your gloves properly and inspect them for any damage to protect your hands from any|

| |hazards on your worksite. |

| | |

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| |Foot Protection |

| | |

| |You need to protect your feet at your workplace from any hazards that may be present, such as falling objects, sharps, slippery |

| |areas, or hazardous liquids. Use the foot protection that best protects you from the hazards you may encounter on a daily basis. Be|

| |sure to inspect your foot protection regularly and keep it in good condition. |

| | |

|Respiratory Protection |

|There are two types of respirators: one which filters air and one which supplies clean air. The type you use depends on the work |

|you’re doing. Remember that respirator use requires that you have a medical evaluation and additional training. |

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| |Full Body Protection |

| | |

| |There are many varieties of clothing which protect against different hazards. It’s your employer’s responsibility to provide PPE |

| |appropriate for the work being done. |

| | |

Hazard Communication

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| |HAZCOM Basics |

| | |

| |Now that you have learned a few of the basics, remember that any chemical in the workplace can potentially enter your body through |

| |inhalation, ingestion, injection, or absorption. |

| |Some chemicals can cause short term exposure effects, while others can cause chronic exposure that lasts years. |

| | |

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| |Right to Know |

| | |

| |The Right to Know law requires anyone who produces or uses chemicals to provide you with the right information to know how to |

| |protect yourself, including the potential harm each chemical can do to you. The standard ways of communicating chemical information|

| |are safety data sheets and labels. Your employer must also maintain a list of all chemicals you may be exposed to AND provide |

| |training to minimize exposure to these chemicals. |

| | |

|Safety Data Sheets |

|An SDS is a document that each chemical manufacturer, distributor, or importer must provide for each hazardous chemical. It |

|contains detailed information such as the properties of each chemical; the physical, health, and environmental health hazards; |

|protective measures; and safety precautions for handling, storing, and transporting the chemical. An SDS must be in a uniform |

|format and there must be an SDS for every hazardous chemical in the workplace. |

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| |Chemical Container Labels |

| | |

| |All hazardous chemicals in the workplace must contain a label that includes critical information you need to identify what the |

| |chemical is and the warnings you need to be aware of. The label should be clearly legible and marked on the container. |

| | |

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| |Pictograms |

| | |

| |Become familiar with all nine standard pictogram symbols to easily identify the types of hazards in chemicals in your workplace, |

| |including those that pose chemical, physical, health, and environmental hazards. Beware that the environmental pictogram is not |

| |required according to the GHS so be cautious when using any chemicals in the environment. |

| | |

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| |Employer Responsibilities |

| | |

| |It's your employer's responsibility to develop, implement, and maintain a written hazard communication program. That means keeping |

| |a list of all chemicals in the workplace, making sure each chemical has a Safety Data Sheet that is easily accessible, that each |

| |container has a label that is not defaced, and that you are trained on the chemicals with which you will be working. |

| | |

Materials Handling

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| |Hazards Associated with Materials Handling |

| | |

| |Though the hazards associated with materials handling in the workplace are varied, in most cases they are caused by using equipment|

| |or materials incorrectly, poor housekeeping and inadequate storage methods. Exceeding load capacity, manually moving heavy items, |

| |and struck-by and caught-on/-between accidents are also common sources of injury. The types of injuries you could receive in such |

| |cases are extensive. The best thing to do to keep safe on the job is to analyze your job's tasks and identify potential hazards |

| |associated with that task. |

| | |

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| |Preventing Materials Handling Hazards |

| | |

| |Protect yourself when handling, using, or disposing of materials by wearing appropriate PPE for the eyes, hands, and feet. Don't |

| |move things that are too bulky or heavy by yourself. Practice safe lifting techniques and use aids, pads, handles, or wheels to |

| |move items, if possible. |

| | |

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| |Forklifts |

| | |

| |The main causes of injuries when using forklifts are overturns, striking pedestrians, being crushed by a forklift, or falling from |

| |one. However, the likelihood of injuries can be lessened by following safety practices, including safe driving practices, adhering |

| |to guidelines for driving on ramps, distributing loads correctly, using dock boards, and following struck-by guidelines. Only |

| |authorized personnel who are trained and over 18 should operate a forklift. |

| | |

|Cranes |

|The likelihood of the most common accidents occurring when using cranes can be reduced by following standard safety guidelines |

|when operating a crane, ensuring inspections are carried out by competent personnel, paying attention to the crane load chart and|

|adhering to its limits, and only allowing qualified workers to operate a crane. |

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| |Slings |

| | |

| |A sling is what is used to connect a load to a crane hook. There are three main types of slings: chain, wire, and rope and mesh. |

| |The type you select to carry a load, depends on the load and environmental factors. There are standard precautions you can use to |

| |reduce hazards when working with slings. A competent person must inspect slings before and during use and damaged slings must never|

| |be used. |

| | |

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| |Slings |

| | |

| |A sling is what is used to connect a load to a crane hook. There are three main types of slings: chain, wire, and rope and mesh. |

| |The type you select to carry a load, depends on the load and environmental factors. There are standard precautions you can use to |

| |reduce hazards when working with slings. A competent person must inspect slings before and during use and damaged slings must never|

| |be used. |

| | |

Machine Guarding

|Machinery Parts and Hazards |

|The most common way workers get hurt around machines is by reaching-in to clean equipment, not using lockout tagout, interaction |

|with parts where guards are missing, or allowing a person who is not qualified to work on a machine. The most common injuries are|

|amputations, especially those of the fingers. There are three main parts of a machine that you will interact with; the point of |

|operation, the power transmission, and the operating controls. Machine movements can be divided into two categories; motions and |

|actions. Motions are how the machine part moves, for example rotating, in-running nip points, reciprocating, and transversing. |

|Actions are operations the machine performs, such as cutting, punching, shearing, and bending. |

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| |When Guarding is Required |

| | |

| |Anytime you are working on a machine where the point of operation exposes you to injury, it must be guarded. Special hand tools |

| |used to avoid the point of operation are not an acceptable substitute. Fan blades, rotating barrels, containers, and drums, power |

| |transmission apparatus, and abrasive wheel machinery always require guards. Safeguards themselves must meet certain requirements |

| |and not add any danger. |

| | |

|Types of Machine Safeguards |

|There are two types of primary safeguarding methods; guards and devices. Guards place a physical barrier between the worker and |

|the machine while devices either prevent or detect operator contact with the machine's point of operation or stops hazardous |

|motion if a worker's body part comes too close to a moving machine part. There are four types of guards; fixed, interlocked, |

|adjustable, and self-adjusting. There are six types of devices; presence-sensing, pullback, restraint, safety trip controls, |

|two-hand controls, and gates. Secondary guards are generally considered less effective and should only be used if primary guards |

|aren't possible or as a secondary safety measure. |

Industrial Hygiene

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| |Chemical Hazards |

| | |

| |In this section you learned that there are different chemical hazards in the workplace and the effects they can have on you. Be |

| |sure to look for potential chemical hazards through visual signs such as gases, fumes, mists, or even liquids. Also, remember that |

| |at times these hazards may not be clearly visible. So if any of the common symptoms occur during or after work, be sure to bring |

| |this up with your supervisor. |

| | |

|Chemical Controls |

|If you can eliminate chemical hazards from the work environment, that is the safest solution. If that can't be done, engineering |

|controls can be used to protect you from exposure. Administrative controls, such as training, inspection, housekeeping and so on |

|can be used to limit exposure. Where engineering and administrative controls are not possible or do not protect you completely, |

|you should wear PPE to protect yourself from chemical exposure. |

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| |Biological Hazards and Controls |

| | |

| |Biological hazards include any harmful contact with water, soil, animals, plants, pathogens, and human blood or bodily fluids. The |

| |effects can range from mild annoyances, such as allergic reactions, to life-threatening events. Biological hazard sources include |

| |humans, plants, pathogens, and animals and insects. You can protect yourself from exposure by following best practices for each |

| |hazard source. |

| | |

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| |Physical Hazards and Controls |

| | |

| |There are four different types of physical hazards you may be exposed to while working: noise, extreme temperature, impact or |

| |vibration, and radiation. Protect yourself from these hazards by following best practices to control exposure to noise and |

| |vibration hazards and being aware of the effects of the temperature, whether hot or cold. |

| | |

|Ergonomic Hazards and Controls |

|While ergonomic hazards exist in all work environments, the workspace and the tools you use to perform your job can be designed |

|to lessen the likelihood of you suffering from ergonomicrelated injuries. Any incorrect tool usage, awkward prolonged postures, |

|and repetitive movements can lead to musculoskeletal disorders that affect your ability to do your job now or in the future, as |

|well as cause you permanent injury. |

Bloodborne Pathogens

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| |Employer Responsibilities |

| | |

| |You, as a worker, have legal protections against health hazards related to bloodborne pathogens. Among other things, these |

| |protections require that employers provide PPE, use controls to prevent injury, label hazards correctly, and provide Hepatitis B |

| |vaccinations, as well as free medical evaluations should an injury involving bloodborne pathogens occur. |

| | |

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| |Common Bloodborne Disease Risks |

| | |

| |The most common bloodborne pathogens are HIV, Hepatitis B, and Hepatitis C. Exposures to these diseases can occur via (1) a skin |

| |injury or (2) contact with mucous membranes or nonintact skin with blood, tissue, or other bodily fluids. |

| | |

|Reducing Exposure Risks |

|You can protect yourself from exposure to bloodborne pathogens by treating all body fluid as infectious, wearing PPE, disposing |

|of PPE correctly, keeping your hands clean, and avoiding eating, drinking, applying cosmetics or contact lenses around potential |

|bloodborne pathogens. Sharps, such as needles, must be disposed of in a designated sharps container. Sharps containers must be |

|emptied by professional biohazard removal services. Never empty a sharps container yourself. |

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| |In Case of Exposure |

| | |

| |If you are exposed to infectious material via a needlestick or sharps injury or are exposed to blood or other bodily fluids, |

| |immediately wash the area with soap and water, flush splashes to the nose, mouth or skin with water, or irrigate the eyes with |

| |water, saline or sterile irrigants. Then report the incident to your employer who is required to offer you a cost-free medical |

| |evaluation and appropriate testing. |

| | |

Ergonomics

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| |Musculoskeletal Disorders |

| | |

| |Poor ergonomics can lead to musculoskeletal disorders which can affect almost every part of your body including muscles, nerves, |

| |blood vessels, ligaments, and tendons. Injuries are caused by exerting excessive force, working in awkward positions for long |

| |periods, repeatedly performing the same tasks, localized pressure, cold temperatures, vibration, or a combination of exposure to |

| |several risk factors. Knowing the risk factors for each task helps you reduce the likelihood of getting injured. |

| | |

|The Importance of Good Posture |

|Good posture is one that places the least amount of stress on your muscles and joints. Maintaining good or neutral postures when |

|performing tasks helps prevent injuries from occurring. |

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| |Safe Lifting |

| | |

| |In this section, we learned that lifting heavy loads, lifting moderate or lighter loads repetitively, or when in an awkward |

| |position can lead to injury. Following safe lifting guidelines can greatly reduce your risk of getting hurt while lifting. |

| | |

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| |Awkward and Static Postures |

| | |

| |In this section, we saw that maintaining a static or awkward position for long periods of time can cause injury. There are things |

| |that you can do, like changing your workflow, changing your work setup, or using different equipment to help reduce the likelihood |

| |of injury. |

| | |

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| |Effects of Repetitive Motion, Localized Pressure, and Vibration |

| | |

| |Repetitive motions, prolonged exposure to vibration, and positions that expose you to long periods of localized pressure, all put |

| |you at risk for injury. Using tools to reduce the need to perform repetitive actions, using low vibration tools, and using |

| |ergonomic props all reduce the likelihood of injury. Rotating tasks and taking breaks can also lessen the chance of injury. |

| | |

Safe Driving Practices

|Automobile Accident Statistics |

|Car crashes in the United States result in high costs both monetarily and in human lives. Many of these accidents occur as a |

|result of distracted driving with cell phone usage being a leading cause of distraction. |

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| |Causes of Accidents and Risk Factors |

| | |

| |Some of the most common types of accident causes are the driver of a vehicle, the vehicle itself, the road condition, and the |

| |weather. Inexperience, risky driving, and impaired driving also increase the chances of having an accident. While some of these |

| |causes are beyond your control, causes related to you, the driver, can and should be addressed. |

| | |

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| |Distracted Driving |

| | |

| |Distracted driving is a leading cause of vehicle accidents. Just by being a focused driver, you've reduced the leading cause of |

| |accidents. There are four different types of distractions: |

| |Visual: looking away from the roadway. |

| |Auditory: hearing noises that prevent you from making the best use of your hearing or that draw your attention away from driving. |

| |Biomechanical (or Manual): doing something physically that is not related to driving like reaching for something or taking your |

| |hands off the wheel. |

| |Cognitive: mentally thinking about something other than driving. |

| |Remember that texting and driving combines all four of these types of distractions into one, which increases your risk and the risk|

| |of other drivers on the road of being in an accident. Never text and drive! |

| | |

|Driving on the Job |

|There are a variety of important regulations in place when you drive for a living. Make sure that you understand and keep to |

|these guidelines. Remember, if your employer does not follow OSHA's rules concerning employees who drive, you can report it to |

|OSHA. No job is worth your health or your life! |

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| |How to Stay Safe on the Road |

| | |

| |Do something, learn something, and say something. Do something today to be a better driver. Learn more about what it means to stay |

| |safe, stay alert and to anticipate dangers. Say something: speak up for yourself and your friends and family. |

| | |

Preventing Workplace Violence

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| |Defining Workplace Violence |

| | |

| |Most people think of violence as some kind of physical attack, but that’s not always the case. Violence can also be a verbal or |

| |non-verbal attack. Any time someone is threatened in a way that results in physical, emotional, or mental harm, it could be |

| |considered violence. |

| | |

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| |Who is at Risk? |

| | |

| |Workplace violence can affect anyone, but individuals working in certain occupations such as delivery drivers, those working alone,|

| |and those working with money all face an inherently greater risk of workplace violence. |

| | |

|Safety Strategies |

|Though some danger in life is inevitable, there are common sense strategies to be aware of to help you stay safe. Spot warning |

|signs and know how to manage dangerous situations, report aggressive behavior before it escalates, share safety tips with your |

|coworkers, and help make safety a meaningful part of your work culture. |

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| |Prevention Strategies |

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| |Preventing workplace violence takes involvement from management and employees. Remember to watch out for warning signs that could |

| |indicate a person or a situation may become violent. |

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| |Coping Skills |

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| |Anticipating and preventing workplace violence is the first step, but it is also important to be prepared to endure and manage the |

| |situation if workplace violence should occur. |

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Culinary-Specific Hazards

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| |Slips and Trips |

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| |Injuries from slips and falls are the number one hazard in the culinary industry. Due to the type of work done in kitchens and the |

| |fast pace at which it occurs, spills, splashes, and food on the floor are common occurrences. Though it's impossible to eliminate |

| |all hazards, being aware of them and managing them well will limit slip and trip injuries. Mats must be properly installed and |

| |maintained to ensure they do not become a slip or trip hazard themselves. Spills must be promptly and correctly cleaned. SOPs |

| |should be not only developed but easily accessible for common cleaning and maintenance activities. |

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|Sharps Hazards |

|Working in a kitchen places you at high risk for sharps injuries. Choosing the right knife for the job you're doing and using it |

|correctly can do a lot to protect you from accidentally cutting yourself. You should always follow best practices for using and |

|maintaining knives. Knives aren't the only sharp item in the kitchen. You should also exercise caution when using mandolines, |

|graters, mixers, and other such items. |

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| |Burns |

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| |There are many hazards in the kitchen which expose you to the risk of being burned. While PPE can help protect you, there are |

| |specific precautions you should take around ovens, pots and pans, boiling liquids, and oil and grease to keep yourself and your |

| |coworkers safe. When taking hot trays out of ovens, be sure to pull the oven rack out of the oven before removing the tray and have|

| |a plan for where you'll place it and a clear path. When using pots and pans, make sure you don't overfill them, don't place handles|

| |over a burner, and lift lids away from you. Always ask for help if you need to move a large, heavy pot of boiling liquid. Grease |

| |fires are a big issue for both workers and businesses because of the severity of the injuries workers can receive and the fact that|

| |almost half of grease fires result in a total loss of the premises. Steps should be taken to prevent possible grease fires, and you|

| |should also be aware of the correct procedures for fighting grease fires, since they are different from other types of fires. |

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|Hygiene |

|You have a responsibility to the people you serve to maintain high standards of both personal hygiene and commercial hygiene. |

|Lack of hygiene can contaminate food and make people sick, which can be problematic for vulnerable populations, such as those who|

|are immunosuppressed, pregnant women, and the elderly. Following good hygiene practices for yourself, the equipment food touches,|

|and preparation surfaces reduces the likelihood of contamination and the spread of disease. Using the correct cleaning products |

|and making sure that everything is properly labeled can protect you and your coworkers from chemical hazards. |

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| |Career |

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| |Kitchens are full of dangers and hazards. In order to stay safe, you must always be aware of your surroundings and communicate with|

| |your coworkers. Working in the culinary field can be stressful and physically demanding. You must maintain a good work-life balance|

| |to stay rested and healthy. This industry also sees some of the highest rates of alcohol and substance abuse issues. Protect |

| |yourself by being aware of what constitutes alcohol and substance abuse and seek help, if necessary. |

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|Temperature Hazards |

|Heat-related illnesses are very serious and can be fatal. As a culinary worker, you will almost always be exposed to temperatures|

|that put you at risk for heat-related illnesses. There are things you can do to protect yourself, including drinking water and |

|taking breaks. There are also many things your employer can do as well, such as providing PPE and engineering controls, and |

|allowing you to take breaks in cool locations where you can rehydrate. Similarly, exposure to cold temperatures over long periods|

|of time can put you at risk for cold-stress related injuries. You can protect yourself from the cold by wearing appropriate |

|clothing and taking breaks. |

Thanks

Ms. Jarchella Miller millerjy@ cellphone (901) 315-0381

Craigmont High School Culinary Arts Teacher

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