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25 Jun

Posted at 08:44h in Safety Manual, Safety Meeting Topics, Safety Topics, Tailgate Safety Meetings, Toolbox Talks, Toolbox Topics
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Kitchen Machine Safety Do you work in a kitchen? You have the potential for some of the most serious and frequent accidents caused by improper use of kitchen machines, which are more powerful than types used in the home. One hasty shortcut can mean the loss of a finger or a hand. As in all industries, new employees are especially prone to accidents and should be trained to remember the following safety rules: Cutters & Choppers: These should never be operated with the blades exposed-guards must always be in place. Every day, test the safety interlock switch that turns the power off when...

16 Mar

Posted at 15:33h in OSHA, OSHA Safety, Safety, Safety Manual, Safety Talk, Safety Toolbox Talks, Safety Toolbox Topics, Safety Topics, Tailgate Safety, Tool Box Talk, Toolbox Talk Topics, Toolbox Talks, Toolbox Topics
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Butcher Safety Butchers prepare a variety of meat products, so butcher safety needs to be the number one ingredient behind the meat counter. When moving boxes of cut meats and carcasses, use proper handling techniques to prevent strains and sprains.  Use carts and other lifting devices for heavy items.  Lift with the legs while keeping your back straight.  Hold the loads close to your body and make more frequent trips with lighter loads. Place meat cuts on a work surface that allows you to work comfortably without overreaching or bending your back.  You may need different surface heights for different tasks.  Cutting, trimming,...

29 Aug

Posted at 08:51h in OSHA, OSHA Safety, OSHA Training, Safety, Safety Manual, Safety Talk, Safety Toolbox Talks, Safety Toolbox Topics, Safety Topics, Tailgate Safety, Tool Box Talk, Toolbox Talk Topics, Toolbox Talks, Toolbox Topics
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Restaurant Safety Americans love to dine out and the 8.1 million restaurant workers in the U.S. know it. Restaurant service providers, known as the “front” of the house, may include hosting staff, wait staff, and busboys. These workers may not slice, dice, and flambé on a regular basis, but there are hazards to consider in restaurant dining rooms. Wet floors and fast service can lead to slip, trip, and fall hazards. Mop up spills and clean up spilled ice immediately. Use signs to designate wet floors. Use extra caution when walking near wet floor areas. Consider non-slip matting for areas that are...