o
Use hot pads when you handle something hot.
o
DO NOT crowd the cooking area.
o
Know where you are going to put a hot pot before you pick up the
pot.
o
DO NOT spill grease on open flames.
e. Preventing Collisions and Falls. Food service personnel
who hurry
when they serve food may bump into someone and spill hot food on
themselves
and others.
Sometimes, personnel do not see little spills that
can cause
slips and falls.
To avoid collisions and falls, ensure that
personnel
follow these procedures:
o
DO NOT run or hurry when you carry hot food.
o
Clean up spills immediately.
o
Keep footgear in good condition.
o
Warn others when you pass through with hot food.
o
Keep field range doors closed.
o
Always watch where you step.
f. Training. Commanders establish procedures to identify all personnel
who perform safety or Occupational Safety and Health Act (OSHA) tasks in
their jobs.
They ensure that their job descriptions show these
responsibilities. All supervisory and nonsupervisory personnel need safety
training.
(1) Supervisory.
Ensure that supervisory personnel are trained to
recognize and to eliminate hazards.
Also, ensure that they develop the
skills that are required to implement the Army's safety program at the
working level.
(2) Nonsupervisory.
Ensure that nonsupervisory personnel receive
specialized job, safety, and health training. Include OSHA criteria and the
hazards that are associated with any materials or operations in the
workplace.
4.
Sanitation.
One of your major responsibilities is to monitor sanitation procedures in
the field.
The FSS is responsible for ensuring that personnel follow
established sanitation standards in the following areas:
1-25
QM3511
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