3.
Safety Awareness.
To prevent accidents, make sure that personnel use common sense when they do
their jobs.
Ensure that they have safety guidelines to follow.
Since
safety is an ongoing concern, the managers must provide these guidelines
through daily meetings and SOPs.
These guidelines help to put a stop to
unsafe acts, unsafe working conditions, and the careless use of equipment.
Also, ensure that your people know how to recognize unsafe equipment and how
to fix or replace equipment.
a. Handling Rations and Supplies. Rations come in containers of many
sizes, types, and weights. Ensure that your people know the right way to
lift heavy things.
Food service personnel should follow some commonsense
precautions. Lift heavy things by following these guidelines:
o
Get a firm grip on the container, not on the metal bands or the
strapping.
o
Get a firm footing.
Ensure that your body weight is distributed
evenly.
o
Bend your knees, keep your back straight, and make sure that the
load is close to your body.
o
Use your thighs and your shoulder muscles to lift the load.
o
Ease the load to its resting place.
o
Stack rations the right way.
Put heavy boxes on the bottom.
o
Remove things that can cause you to trip or fall.
o
Wear work gloves when you open wood cases.
Take out all nails
that protrude. Get rid of empty cases.
b. Using Knives. Cooks must use many kinds of knives. Make sure that
they are careful when they use knives and when they work in the food
preparation area. Your cooks should use the following precautions when they
use knives:
o
Keep knives sharp.
o
Use the right knife for the job.
o
Cut away from your body.
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QM3511
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