FnB 120 Food & Beverage Service Procedures - Lecture
Session 2 LECTURE NOTES
5 RULES OF RESTAURANT SAFETY
By its nature, the food-service environment is full of potential hazards to
employee safety.
Such injuries may include electric shock, cuts, burns,...
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FnB 120 Food & Beverage Service Procedures - Lecture
Session 2 LECTURE NOTES
5 RULES OF RESTAURANT SAFETY
By its nature, the food-service environment is full of potential hazards to
employee safety.
Such injuries may include electric shock, cuts, burns, muscle
strains, fractures, chemical poisoning
Fortunately, most accidents involve human error.
They are usually caused by
neglect, carelessness, thoughtlessness and ignorance.
As such, most can be
avoided.
Research shows that greatest number of workplace injuries comes from
(1) slips/trips/falls caused by hazardous walking/working surfaces
followed by injuries caused by
(2) unsafe handling/lifting of hazardous objects such as knives, hot pots
and heavy boxes or
(3) the improper use of equipment.
To help prevent accidents, which can result in physical damage to humans and
property, cause downtime, negatively impact reputation etc.
, staff need to be
aware of and follow these basic rules.
Rule # 1: OBEY all Safety Rules
Ex.
• Clean
Less
