Guide to Health and Safety in - Fremap

Guide to Health and Safety in
Kitchens, Bars and
Restaurants

Contents
• Foreword .................................................................................. 4
3
Page
• Main Risks and General Preventive Measures
- Tidiness and Cleanliness in the Workplace ............................ 8
- Manual Handling of Heavy Objects ....................................... 9
- Electrical Safety Guidelines .................................................. 11
- Risk of Explosion due to Gas Accumulation ............................ 12
- Handling of Cleaning Products ............................................. 13
• Risks and Specific Preventive Measures in Kitchens
Workstations and Waiters Workplaces
- Kitchens ............................................................................. 16
- Waiters ..............................................................................
• Hygienic-Sanitary Practices
- Reception of Raw Materials and Ingredients:
20
Checking of Supplies ...........................................................
- Storage and Conservation of Raw Materials
22
and Ingredients .................................................................. 23
- Preparation of Raw Materials and Intermediate Products ...... 23
- Cooking of Foods ................................................................ 24
- Storage of Pre-Cooked Foods .............................................. 24
- Reconstitution of Pre-Cooked Foods .................................... 25
- Putting food on plates and Serving meals .............................
• How to proceed in the event of an Emergency
25
- How to Proceed in the event of a Fire .................................... 28
- Fire Types ........................................................................... 28
- How to Proceed in the event of an Evacuation ....................... 29
- How to Proceed in the event of an Accident ........................... 29
- Cardiopulmonary Resucitation ............................................ 30
- Bleedings ........................................................................... 31
- Wounds and Burns .............................................................. 31
- Fainting and Convulsions .................................................... 32
- Projected materials ............................................................ 32
- Poisoning............................................................................ 33
• Workers’ Obligations Regarding Occupational Risk Prevention .... 36

Foreword
Article 18 of the OCCUPATIONAL RISK PREVENTION ACT
establishes the employer’s obligation to inform its workers about
the risks that could affect their health and the prevention measures
to be implemented to avoid them.
This Guide has been published with this aim; for the purpose of
informing workers employed in Kitchens, Bars and Restaurants
sector of the most common risks to which they are exposed and
how they should act in order to prevent them.
FREMAP Prevention Area hopes that this publication will help
to improve health and safety standards in this sector.
4

Basic Principles for preventing
Occupational Accidents
Know, understand and put into practice all the emergency, prevention
and safety guidelines.
Do not permit work methods that fall outside the scope of any Safety
rule that may be established.
Immediately warn your superior of any condition or practice that
could cause injuries.
Do not wear rings, chains or bracelets or any element that could
become hooked or trapped or be a focus, reservoir or vehicle for germs.
All irregularities observed in the electrical installation and equipment
must be reported to the person in charge immediately.
When driving vehicles, take care to obey the road signs, take care
of the vehicle and bear in mind the rules on drinking alcohol or
taking medicines while driving.
Do not smoke, eat or drink in your workplace.
5

MAIN RISKS AND GENERAL
PREVENTIVE MEASURES
7

MAIN RISKS AND GENERAL PREVENTIVE MEASURES
Main Risks
Tidiness and Cleanliness in the Workplace
Falls on the same level due to slipping and stumbling.
Bumping against protruding objects occupying
passageways.
Falling of stored objects and objects being handled.
Fires.
Preventive Measures
Tidiness and Cleanliness in the Workplace
All passageways, exits and escape routes must be maintained clear and free from obstacles.
Stored materials must not block access and visibility with respect to emergency equipment (extinguishers,
fire hydrants, first aid posts,…).
Close the doors of all cupboards, and drawers and other elements you might bump against.
Stacked materials must be stable and safe. If using shelves, make sure objects do not protrude from
them. Heaviest objects must be placed on the lower shelves. When stacking objects on the floor, the
heaviest and bulkiest objects must go at the bottom. Stacking height limits must be respected to
guarantee the stability of the pile.
Do not climb onto shelves, use ladders.
In storage areas, keep corridors between the shelves clear.
Use only the appropriate containers for waste disposal, cardboard, rubbish, etc.
Do not accumulate waste on the floor, machines or work tables. Use containers provided for that
purpose.
Clean or mop up any spilled liquid or cover it immediately with an absorbent material.
In pantries, kitchens or inside cold storage rooms verify regularly that drains are not blocked.
8

MAIN RISKS AND GENERAL PREVENTIVE MEASURES
Main Risks
Manual Handling of Heavy Objects
Back injuries due to strain.
Bumping against objects while replacing stock
in cold storage rooms and shelves
Cuts to the hands when handling bottles.
Falling of handled objects.
Preventive Measures
Manual Handling of Heavy Objects
Whenever possible, use auxiliary means to carry objects such as trays, trolleys etc., especially if they are
heavy or bulky or need to be handled often.
If the object is too heavy, or too difficult to handle, ask others for help.
In operations involving handling waste bags, bottles and glass objects, before handling the object use
protective gloves, if you observe that the surface has sharp edges, nails, splinters, dirt, is damp or hot,
etc., .
Make sure you have enough room to handle the object before lifting it and check that the path is
clear.
Use ladders to reach small objects located above shoulders height to avoid handling objects with your
arms above your head. Never use boxes, chairs, stools, etc. as stepladders.
9

MAIN RISKS AND GENERAL PREVENTIVE MEASURES
Preventive Measures
Manual Handling of Heavy Objects
When handling heavy objects adopt the correct postures and movements to avoid strain. You must:
Get as close to the object as possible.
Keep your feet firmly planted and also keep them a shoulder width apart. If handling an object from a
high shelf bring it close to the body obtaining a firmly and stable grip.
Bend both knees keeping your back straight.
Lift the load using your legs muscles and not your back.
Grasp the load tightly with both hands.
Keep the load close to your body while carrying it, taking short steps.
Preventive Measures
Manual Handling of Heavy Objects
When lifting and twisting, try to move
your feet instead of your waist.
Avoid making sharp movements with your
back, especially twisting movements, even
when lifting light loads.
10

MAIN RISKS AND GENERAL PREVENTIVE MEASURES
Main Risks
Electrical Safety Guidelines
Direct electrical contacts with live conductors.
Indirect electrical contacts with metal parts
or elements that become accidentally live.
Burns from electrical arcs.
Preventive Measures
Electrical Safety Guidelines
Do not handle electrical installations (electrical panels, the interior of machines, etc.) if you are not
trained and authorised to do so.
Before using the electrical equipment, check that the housing, cables and buttons are not damaged.
Do not use electrical equipment with wet hands. Keep your feet dry and use the appropriate footwear
according to working conditions.
Do not use cables, sockets or extension cords near sinks and wet or damp zones.
Do not make connections with stripped cables. Never modify or improvise connection pins in electrical
equipment.
Do not overload sockets by plugging in too many multiple connectors or terminal boards.
Do not leave cables lying in passageways.
In the event of a breakdown or malfunction, disconnect the tool or equipment, put a sign indicating
the failure and report it to your supervisor.
In the event of fire, do not throw water on a fire where there may be live elements.
In the event of electrocution, proceed as follows:
Switch off the current in all cases.
Warn the medical emergency service and apply first aid immediately, if you are able to, do so.
11

Main Risks
Risk of Explosion due to Accumulation Gas
Obstructed ventilation grilles.
Liquids spilled on gas rings while cooking food.
Incorrect use or incorrect switch on gas heaters and
ovens.
Dirty or blocked gas rings.
MAIN RISKS AND GENERAL PREVENTIVE MEASURES
Preventive Measures
Risk of Explosion due to Accumulation Gas
At the end of the workday, check that all the gas stopcocks are closed.
Regularly inspect the state of the opening controls to avoid leaving them
half open.
Keep gas cylinders away from heat sources.
When cooking foods that could spill when boiling, do not leave the
kitchen and watch the pots.
If you smell gas:
– Close all the stopcocks.
– Ventilate the room.
– Do not light flames.
– Do not turn any electric switches on
(including the smoke extractor switch).
12

Main Risks
Handling of cleaning products
Accidental ingestion.
Burns and skin irritations.
Splashing into the eyes.
Inhaling toxic or harmful gases.
MAIN RISKS AND GENERAL PREVENTIVE MEASURES
Preventive Measures
Handling of cleaning products
Only pour cleaning products into appropriate containers keeping the label of the original container.
Do not leave cleaning products (detergents, bleach, …) in household or kitchen containers such as
dishes, glasses, etc. even in small quantities. Always use marked containers to avoid them entering
into contact with food or drinks by mistake.
Do not mix cleaning products, they could cause
chemical reactions that give off toxic gases.
Respect labels indications and use the pro -
tection elements indicated on them (gloves,
goggles, …). Also follow the recommendations
for safety handling.
Never smell unlabelled products to identify
them.
13

RISKS AND SPECIFIC
PREVENTIVE MEASURES FOR
KITCHENS WORKSTATIONS
AND WAITERS WORKPLACES
15

RISKS AND SPECIFIC PREVENTIVE MEASURES FOR KITCHENS WORKSTATIONS AND WAITERS WORKPLACES
Specific Risks
Kitchens:
Manually-operated utensils
Cuts with knives, scissors, etc.
Micro-traumatisms in repeated cutting processes.
Preventive Measures
Kitchens:
Manually-operates utensils
Use the right utensil for each kind of job (boning, slicing, peeling, chopping, etc.).
When ever is possible try to keep your hand and arm aligned and do not flex your wrists.
Always cut away from the body.
Never leave knives under scrap paper, cloths or in sinks. Don not store knives loose in drawers or work
boxes.
Do not clean knives with your apron or other garments, use a towel or cloth and always keeping the
sharp cutting edge away from the hand.
In certain operations (boning, slicing, chopping large pieces, handling large cutting utensils) wear
chain mail gloves and aprons as well as forearms protectors.
Keep all cutting utensils in good condition and put them in a safe place after use (drawers, holders
etc.).
Check them regularly and discard any that are in poor condition.
16

RISKS AND SPECIFIC PREVENTIVE MEASURES FOR KITCHENS WORKSTATIONS AND WAITERS WORKPLACES
Specific Risks
Kitchens:
Working Equipment
Cuts and crushes due to get in contact
with moving parts and machines blades
(mincing machines, kneaders, slicing
machines, …).
Electrical contacts.
Preventive Measures
Kitchens:
Work Equipment
Before using a machine or equipment for the first time, ask for the information on the safety conditions
regarding their use, adjustment and maintenance, and the instructions and internal regulations guides.
Use it in keeping with what is indicated in the instructions.
Only use the equipment for jobs for which it has been designed.
Check that the machine to be used has the appropriate protection elements such as guides, pushers,
guards, etc.
Always use the pushing device in mincing
machines and the guards for pushing the items
into the cutters.
In cleaning operations, or in the case of a failure,
disconnect the machine and if necessary, block
and inform of the event (cleaning, failure, etc.)
by putting a sign on the operating controls.
Do not wear rings, bracelets etc. that could
become trapped in moving machine parts.
Inform of any irregularity observed while using
the equipment. Do not make repairs or
modifications to them unless you are able and
authorised to do so.
17

RISKS AND SPECIFIC PREVENTIVE MEASURES FOR KITCHENS WORKSTATIONS AND WAITERS WORKPLACES
Specific Risks
Kitchens:
Burns
Contact with flames or hot surfaces.
Splashing of oil or other hot liquids.
Preventive Measures
Kitchens:
Burns
Make available special areas for leaving hot
dishes.
Try not to drop food to be fried into hot oil;
Leave it in the basket and then submerge it
slowly.
Use heatproof gloves if you have to open an
oven door or move a hot dish.
Wear a heatproof apron to protect you from
splashes.
Never leave dishes or other hot objects in areas
that are not designated for that purpose. Others
could burn themselves.
18

RISKS AND SPECIFIC PREVENTIVE MEASURES FOR KITCHENS WORKSTATIONS AND WAITERS WORKPLACES
Specific Risks
Kitchens:
Work where it is necessary to remain inside Cold
Storage Rooms
Falls due to water or ice on the floor and also
goods piled up on the floor in an untidy way.
Hypothermia.
Preventive Measures
Kitchens:
Work where it is necessary to remain inside Cold Storage Rooms
Falls and slips can be avoided by:
Preventing water from accumulating on the floor.
Removing ice that accumulates in passageways.
Tidying up goods stored.
Hypothermia or injuries caused by exposure to the cold can be avoided by:
Wearing warm clothing (jacket, gloves,…), even if you are going to stay inside the cold storage room for
only a short time.
Respecting rest periods depending on the temperature inside the cold storage room, as shown in the
following chart:
R.D. 1561/95 of September 21 1995 on Special Working Hours
Cold Room Temp. Recovery rests*
Between 0° and -5° degrees 10 minutes every 3 hours.
Between -6° and -18° degrees 15 minutes every hour.
From -18° degrees 15 minutes every 45 minutes.
* Recovery rests are refer to uninterrupted work time inside the cold room. For temperatures under -6º degrees the maximum
time inside is 6 hours. The different between normal working day hours and six hours of maximum time inside the cold
room can be completed by carrying out work outside them.
Verifying that all safety devices are in good working conditions, such us:
Interior opening systems.
In freezer chambers with temperatures of less than 0º degrees, also they have to have:
A luminous sign indicating that someone is inside.
Optical and acoustic alarms.
A fireman’s axe.
19

RISKS AND SPECIFIC PREVENTIVE MEASURES FOR KITCHENS WORKSTATIONS AND WAITERS WORKPLACES
Specific Risks
Waiters
Falling or stumbling over objects
Cuts with knives and sharp elements.
Cuts with broken glass after dropping bottles.
Preventive Measures
Waiters
Falling and tripping over objects
Keep all passageways free from obstacles as much as possible.
Keep the tables in the establishment properly laid out and ordered.
Do not rush when carrying trays or dishes.
Wear closed shoes with low heels and rubber soles.
Before picking up a glass dish or object, check it has no broken edges or splinters, and if so, place it
in the containers provided for that purpose.
If you break a dish, mark out the zone and
collect the pieces with a dustpan and brush,
never with your hands.
If an object breaks on a counter or table,
wear safety gloves when collecting the
pieces and deposit them in a glass container
Wear safety gloves in operations where
you are constantly handling bottles
(replacing stocks in refrigerators, handling
empty boxes, …).
20

HYGIENIC-SANITARY
PRACTICES
21

HYGIENIC-SANITARY PRACTICES
Hygienic-Sanitary Practices
Reception of Raw Materials and Ingredients:
Check of Supplies
Storage and conservation of raw materials and ingredients.
Preparation of raw materials and intermediate products.
Cooking of food.
Storage of ready-cooked foods.
Regeneration of foods.
Putting food on plates and serving meals.
Hygienic-Sanitary Practices
Reception of Raw Materials and Ingredients:
Check of Supplies
Check the freshness of the food.
Check the product temperatures, both refrigerated
and frozen products or hot products.
Check the integrity of the containers.
Damaged containers will be returned to the supplier.
Raw materials will only be supplied by authorised
suppliers (registered with the health authorities)
22

Hygienic-Sanitary Practices
Storage and Conservation of raw Materials and Ingredients
All products requiring specific temperature storage must be immediately stored inside cold rooms
freezers, frozen or maintained hot.
Product temperatures must be checked regularly.
Freezing of food must be done rapidly.
Raw materials and ingredients must be ordered
to avoid cross contamination.
Cleaning, disinfecting or chemical products
must be stored separately to prevent undesirable
contamination.
Food in cold storage rooms and storerooms
will be kept in order to make stock rotation
possible.
HYGIENIC-SANITARY PRACTICES
Hygienic-Sanitary Practices
Preparation of Raw Materials and Intermediate Products
Food must be defrosted slowly.
Refreeze previously frozen food.
Scrupulous personal hygiene must be observed. All
utensils and facilities must be kept clean.
Every attempt must be made to prevent cross
contamination while handling food.
All intermediate products must be stored at the
specified temperature for each one.
Intermediate products must not be left at room
temperature for long periods of time.
23

Hygienic-Sanitary Practices
Cooking of Foods
Food must be cooked respecting cooking times and
temperatures.
Food remains disposal must be done immediately
using containers provided with a lid and pedal-type
opening and closing systems.
Hygienic-Sanitary Practices
Storage of Pre-Cooked Foods
All dishes that are not to be consumed must be
stored immediately.
Storage temperatures must be checked.
Storage of ready-cooked foods must be done using
closed containers to avoid cross contamination.
Ready-cooked food must never be stored next
to raw materials.
HYGIENIC-SANITARY PRACTICES
24

Hygienic-Sanitary Practices
Reconstitution of pre-cooked Foods
Foods must be defrosted slowly.
Reconstitution times must be those
established for each type of food.
Reconstituted food must be stored at a
temperature of 70 degrees.
Reconstituted food must be consumed
during the same day.
All food remains disposal must be done
immediately using containers provided with
a lid.
Opening and closing system for containers
must be pedal-type system.
HYGIENIC-SANITARY PRACTICES
Hygienic-Sanitary Practices
Putting food on plates and Serving meals
Food put on plates must be consumed immediately.
Food left exposed must be kept hot or refrigerated,
as is necessary.
Scrupulous personal hygiene must be observed. All
utensils and facilities must be kept clean.
25

HOW TO PROCEED IN THE
EVENT OF AN EMERGENCY
27

How to proceed in the event of a Fire
If you discover a fire, keep calm and raise the alarm immediately.
If you are alone, leave the building immediately and close the door without locking it. Do not put
your life in danger.
Inform of the emergency using the established channels.
Do not open a hot door, the fire will be near; if you must, open it slowly.
If your clothes catch fire, do not run, fall to the floor and roll over.
If you have to cross a wide area with a lot of smoke, bend low; the atmosphere is easier to breathe and
the temperature lower. Put a wet handkerchief over your nose and mouth.
If you think you can put out the fire, do it using the fire extinguishers, and preferably accompanied.
Stand between the exit door and the flames.
Use the appropriate extinguisher for each type of fire.
If the fire is in a field, always work as a team and never stray from the group. If you are in danger of
being trapped by the fire, never try to escape by going up a hill, but around the side.
Fire Types
Class A: Solid materials.
Class B: Liquid fuels.
HOW TO PROCEED IN THE EVENT OF AN EMERGENCY
Class C: Fire caused by gaseous or liquid
fuels under pressure.
Class D: Fires caused by metals with great
chemical activity (sodium,
magnesium, etc.).
28

HOW TO PROCEED IN THE EVENT OF AN EMERGENCY
How to proceed in the event of an
Evacuation
When you hear the evacuation signal over the loudspeaker or through the person in charge of evacuation,
get ready to leave the building.
Disconnect all electrical appliances for which you are responsible.
Keep calm and help the clients to leave the building in accordance with the evacuation plan.
Do not use the lifts.
Leave the Centre quickly but do not run.
Do not return for any personal belongings.
During the evacuation, heed the following instructions:
» Evacuate the building quickly and in an orderly manner.
» Reassure any persons who might be panicking during the evacuation.
» Help any handicapped, disabled or wounded persons.
» Do not allow anyone to return to the building.
Leave the Centre, go to the meeting point and do not stop near the exit door.
Remain at the meeting point and follow the instructions of the emergency team.
▼
▼
▼
How to proceed in the Event of an Accident
1 PROTECT
2 REPORT THE
ACCIDENT
3 GIVE HELP
CHECK FOR
SIGNS OF LIVE
A CONSCIOUSNESS
B BREATHING
C PULSE
▼
29
REMEMBER THAT THE VICTIM NEEDS
TO BE TREATED URGENTLY
NOT MOVED URGENTLY

HOW TO PROCEED IN THE EVENT OF AN EMERGENCY
Cardiopulmonary Resuscitation
MOUTH-TO-MOUTH BREATHING CARDIAC MASSAGE
The rate of mouth-to-mouth respiration to cardiac massage is:
30 CHEST COMPRESSIONS AND 2 INSUFFLATIONS (100 COMPRESSIONS PER MINUTE)
Check that the airway is
not blocked.
Pull the victim’s head
back.
Put your lips over the victim’s
mouth and blow air in,
pinching the victim’s nose.
If the victim´s mouth is closed and his/her
teeth clenched, cover his lips with your
thumb to prevent the air from escaping
when air blows in through the nose.
Cardiac massage point. Position of the heels when
applying cardiac massage.
30
Keep the victim’s jaw
upwards.

HOW TO PROCEED IN THE EVENT OF AN EMERGENCY
Bleedings
Apply clean gauze or clean cloths at the source of the bleeding point.
If the bleeding does not stop, put more gauze on top and press down harder.
Press down on the bleeding artery with your fingers.
The victim is then taken to a medical centre.
Wounds
Burns
➡ ➡
Do not touch
the wound.
Wash it with soap
and water.
Rinse out the burned area
for at least
15 minutes
Remove clothing,
rings, bracelets, etc.
impregnated with
hot liquids.
31
Do not apply ointments
to the wound.
Cover the wound with
sterile gauze.
Do not apply
ointments.
Cover the burn with
sterile gauze.
Take the victim to a
medical centre.

HOW TO PROCEED IN THE EVENT OF AN EMERGENCY
Fainting
Chemical splash
into eyes
Flush it gently
with water at
room temperature
>15 degrees.
Do not rub the
eye.
Take the victim
to a Hospital.
Convulsions
Lie the victim down with
his/her head at a lower level
than the rest of his/her body.
Projected Materials
32
Do not attempt to restrain the
convulsive movements.
Lie the victim down on the floor
where he/she can not harm
him/herself.
Put a folded handkerchief between
the person’s teeth to stop him/her
from biting his/her tongue.
Foreign object in
the eyes
Do not touch it.
Do not rub the eye.
Cover the eye with
clean gauze and
take the victim to a
Hospital.

HOW TO PROCEED IN THE EVENT OF AN EMERGENCY
Poisoning
In All Cases:
Obtain information about the substance (safety data sheet and label). If this information is not
availabe or more information is required, call the National Toxicological Service to the telephone
numer 91 562 04 20.
If there are signs of choking, apply artificial mouth to mouth breathing.
Place the victim in the safety position (see figure) and cover with a blanket to keep him/her warm.
Take the victim to a medical centre.
In the Event of Ingestion:
If the victim is conscious, induce vomiting, unless the product information makes this inadvisable
(corrosives, hydrocarbons).
Safety position.
33

WORKERS’ OBLIGATIONS
REGARDING OCCUPATIONAL
RISK PREVENTION
35

WORKERS’ OBLIGATIONS REGARDING Riesgos OCCUPATIONAL RISK PREVENTION
Workers’ Obligations Regarding
Occupational Risk Prevention
36
Article 29 of the Occupational Risk Prevention Acts assigns to workers the obligation to keep watch
over their own safety and health in the workplace and those of other persons that could be affected
by their professional activities.
In particular, based on their training and the instructions of their employers, workers must:
Make proper use of machines, appliances, tools, hazardous substances, transportation equipment and
in general, any other methods used to carry out their activities.
Use the protection resources and equipment provided by their employers and maintain them correctly,
and if damaged, request them to be replaced.
Not disenable the safety devices in place and use them correctly.
Immediately inform their immediate superiors of any situation which, in their opinion, entails a risk
to workers’ safety and health.
Cooperate with their employers so that they can guarantee safe working conditions that pose no risks
to the safety and health of their workers.
Breach of the risk prevention obligations referred to in the foregoing paragraphs will be considered
labour breaches, for the effects foreseen in article 58.1 of the Workers’ Statute.

I have received the Occupational Safety and Health Guide
which includes the risks and basic preventive measures and
a summary of the obligations of workers set forth in Article
29 of the Occupational Risk Prevention Act.
I.D. Number:
Date:
GUIDE TO HEALTH
AND SAFETY IN KITCHENS,
BARS AND RESTAURANTS
Name and signature of the worker:
37

Published by:
FREMAP
Mutua de Accidentes de Trabajo y Enfermedades
Profesionales de la Seguridad Social Nº 61.
Designed:
Imagen Artes Gráficas, S.A.