ACCIDENT PREVENTION AND CRISIS MANAGEMENT
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Learning Objectives
After reading this chapter, you should be able to:
Recognize how human error leads to accidents
Discuss the importance of a safety audit
Recognize the value of safety in-service training
Identify public health rules and regulations that pertain to accidents and crisis
management
Develop a first-aid plan
Discuss the need for a fire exit plan, fire drill practice, and fire extinguisher use
Identify the types and required locations of fire extinguishers
Post a list of emergency phone numbers by the telephone
Identify the responsibility to comply with Occupational Safety and Health Administration
(OSHA) rules.
Essential Term
Cardiopulmonary resuscitation (CPR)
Safety in Food Establishments
Food establishments contain many hazards that can cause accidents and injuries. Falls,
cuts, scrapes, puncture wounds, and burns occur when food handlers become careless or
equipment is not in good repair. The main point to remember is that accidents, like foodborne
illnesses, can be prevented.
Accident prevention programs typically involve 3 types of activities:
Eliminating hazards in the environment.
Providing personal protective equipment for workers
Training workers about hazards and how to prevent or avoid them.
Eliminate hazards whenever possible. Use safety devices or equipment that is kept in proper
working order. A clean area free of clutter and possible hazards protects workers and customers.
Built-in safety guides keep hands away from moving blades during grinding and slicing
operations. Prevent cuts when using slicers and i deboning equipment by wearing steel and nylon
woven fiber gloves Hot pads protect hands against burns, Work shoes with closed toes and
rubber soles protect the worker's feet from injury.
Workers must be taught how to prevent and avoid hazards that cause injury. They must know
such things as:
When and how to use ladders for climbing
How to lift things properly
Why safety devices must be left in place on equipment
How to dress for safety.
Before they start to work, give employees instructions on specific procedures and safety
measures related to the assigned tasks. An ounce of prevention is worth far more than a pound of
cure.
Each establishment needs a basic first-aid kit (Figure 9.1) placed in a the operation, readily
accessible area but away from all food, equipment, utensils, linens, and single-use articles,
Depending on the size more than 1 kit may be needed. The kit should include an instruction
manual describing basic first-aid treatments, sterile dressings, adhesive tape and bandages, burn
cream, antiseptic ointment, and other basic first-aid supplies.
Check expiration dates on supplies monthly and replace them as needed. Post a list of important
telephone numbers such as fire department, police, emergency medical system, and nearest
hospital emergency room beside the telephone in a readily accessible area.
Figure 1 First-Aid Supplies
What to Do if an Accident Occurs
1. Stay calm. Information is needed to determine the seriousness of the injury. Begin by
checking to see if the victim is responsive. Kneel and ask, "Are you OK?"
2. Examine the injury and decide whether outside help is needed. If in doubt, call for help.
Victims who are not breathing and do not have a heartbeat have a much greater chance of
survival if they receive prompt medical care in a hospital or by trained paramedics
3. Administer first aid according to the type of injury.
4. Keep unnecessary personnel away from the victim.
5. Record the victim's name, the date and time of accident, type of injury or illness, any
treatment given, and amount of time it takes for emergency assistance to arrive.
Common Types of Injuries
Falls
Falls are preventable. Keep floors clean and free from debris and spills. Wet floors, grease, or
spilled food are hazards. Use signs to alert others to newly mopped wet floors. Use anti-slip mats
to cover areas that have high traffic and are frequently wet. If someone falls, ask him or her to
stay still, then determine the extent of injury. Seek medical assistance if there is a question about
the victim's ability to move. Improper use of ladders or climbing on chairs, boxes, etc., instead of
using a ladder can cause employee falls. Always use the proper equipment according to
directions and intended use.
Cuts
Cuts are common injuries ins. Carelessness with knives, slicers, choppers, grinders, mixers, and
broken glass cause most problems. Keep knives sharp and store them separate from other
utensils. Accidents occur frequently when dull tools slip and cause an injury. Never leave knives
on counters or submerged in a sink full of soapy water. Always use the proper tool for the task.
Do not try to catch a falling knife. Let it fall to the floor. Do not try to clean the circular blade of
a slicer while the equipment is still assembled. Always make sure slicers and other cutting
equipment are unplugged before taking them apart for cleaning.
When treating a cut, first find out the extent of the wound. Then apply pressure to the site with a
clean cloth or towel and elevate the injury. If the cut is minor, wash thoroughly with mild soap
and water. If available, apply antibiotic ointment. Apply a clean, water-resistant bandage. If the
person will return to food preparation duties, have them wear disposable gloves to provide an
extra layer of protection. More severe cuts should be checked by a medical professional.
Any food contaminated by blood or body fluids must be discarded. Wash, rinse, and sanitize
equipment, utensils, and work area where an injury occurred.
Always use power equipment according to the manufacturer's directions. Leave guard devices in
place-they protect you from injury. A dead man's switch is commonly provided on large pieces
of equipment, such as mixers, grinders, and cutters. A dead man's switch allows equipment to
operate only when it is engaged. If the switch is released, the equipment will shut off
immediately, thereby reducing the risk of injury. Usually the switches are located so that you
have to stretch your arms to each side to maintain the pressure. Thus, you cannot accidentally
grab for something in or on the machine without releasing contact with the switches and the
machine stops. Overriding the switch with duct tape or other such material is illegal. Caution
employees against such actions. The switch is there to protect them from serious harm.
Burns
Burns are classified as first degree (redness and pain), second degree (blisters, redness, and pain),
or third degree (charring of skin layers, little or no pain). The extent of a burn is important. If a
small area is burned, either first or second degree, first aid is usually all that is needed. Third
degree burns must be checked by a medical professional. Burn treatment includes the following:
Remove the source of the burn. If the burn is caused by an electrical source, rescuers
must first determine if the electricity is off before touching the victim.
Soak the burned area in cool water to soothe minor burns and to lower skin temperature.
Over-the-counter pain medications may be used to help relieve pain and reduce
inflammation and swelling.
Cover the burn with a sterile bandage or a clean dry dressing. Do not puncture blisters.
Keep the victim calm and quiet.
If a victim receives a second- or third-degree burn or if the burn covers a large area, you should
seek medical assistance immediately. Burns on the face, hands, or groin area are considered
serious and should be checked by a medical professional.
Chemical burns require immediate treatment. Call for medical help and check the material safety
data sheet (MSDS) for emergency interventions. Chemical burns are often caused by
mishandling dishwashing compounds and cleaning solvents.
Poisoning
Poisoning can occur when food contaminated by chemical substances is eaten. If there is any
question that a food is contaminated by chemicals, do not wait; call for medical assistance
immediately, Poison Control Centers should be contacted, and you should follow instructions
until help arrives.
Body Mechanics Classes
A body mechanics class can be used to teach workers how to lift, reach, and pull correctly in
order to prevent back injuries. Back injuries are very expensive when you factor in lost
productivity, workmen's compensation, and medical care. Insurance companies and many local
health departments may provide pamphlets, videos, and class materials to promote back safety.
Employee Medications
According to the FDA Food Code, only those medications necessary for the employee's health
are allowed in a food establishment. This does not apply to medicines that are stored or displayed
for retail sale. Employee medication must be clearly labeled and stored in an area away from
food, equipment, utensils, linens, and single-use items like straws, eating utensils, and napkins.
Medications stored in a food refrigerator must be kept in a clearly labeled and covered container
located on the lowest shelf of the refrigerator.
Cardiopulmonary Resuscitation (CPR) and First Aid for Choking
Unless it is a requirement in your jurisdiction, you do not have to know how to administer first
aid for choking or Cardiopulmonary Resuscitation (CPR). However, posting charts with
instructions for these procedures and other lifesaving steps can be helpful in emergencies. It is
desirable to have at least 1 person on each shift trained in emergency response procedures and
first aid. Remember, knowing how to do the right thing at the right moment can save a life.
Local public health departments, American Red Cross, American Heart Association, National
Safety Council, insurance companies, emergency medical systems, fire departments, and
hospitals can provide classes, demonstrations, posters, videos, and other materials for use in food
establishments. Personnel who volunteer to take safety related courses for use in the
establishment are tremendous assets to the establishment.
Incident Reports
When an accident does occur, it is always advisable to fill out an. incident report. Insurance
companies require this documentation when processing claims. The time of the incident,
conditions that contributed. to the problem, extent of observed injury, any treatment provided at
the establishment or a medical facility, and prescribed aftercare should be recorded. Notify
insurance companies as soon as possible after an accident has occurred.
Safety Training Programs
Provide instructions on how to operate machinery and equipment in an easy-to-use format. Place
a procedure book with detailed information. on care and use of equipment in a central place. Post
individual instruction sheets in the work area. Determine if employees can read signs and
instructions. If you don't think they can, use picture diagrams. to show steps for safe operation.
In the case of foreign speaking persons, they may not be able to read English. Some may not be
able to read their own language either. Merely posting instructions in their language does not
mean the information has been received.
Hold demonstrations and discussions of procedures or proper use of equipment at the beginning
of the shift or other appointed times when the majority of staff can attend. These mini-inservice
sessions are extremely helpful and ensure that all personnel hear the same information. During
the meeting, encourage employees to contribute to the discussion or share their views on how to
improve operational flow. Managers and supervisors are responsible for teaching employee’s
basic safety practices, and they must monitor work habits to ensure compliance. Employees who
are careless in their work or use equipment improperly can cause harm to themselves and others.
Self-Inspection Safety Checks
Just as self-inspection programs help identify food safety problems in food establishments, safety
audits can help prevent accidents.
Conducting a safety audit can be one of the most cost-effective tasks you can perform. Fire and
accident prevention can result in considerable cost savings.
Fire Safety
Fires are common problems in food establishments. Grease fires are the No. 1 cause of fires in
food establishments. Electrical fires are No. 2. Regular inspections of electrical equipment and
prompt repair of faulty wiring or equipment can decrease this problem. Avoid overloading
circuits and improper venting or grounding. Teach and monitor employees on the hazards of
pulling electrical plugs out of sockets by the cord. They must grasp the plug head and then pull.
Keep hoods, ventilating fans, filters, and adjoining walls clean and clear of greasy buildup.
Perform regular maintenance according to the manufacturer's directions.
In case of a fire emergency the first thing to do is get out of the building and STAY ALIVE. Be
sure you evacuate the building and the fire department is called.
Fire Extinguishers
Portable fire extinguishers must be operable, easy to find, and used according to type of fire
(Figure 3).
Type of Fire Extinguisher Material Burning Most Common Type of
Extinguisher Used
Type A wood, paper, cloth Pressurized water or ABC
Type B grease, gasoline, solvents CO2 or B or BC
Type C motors, switches, electrical CO2 or C
Figure 3 Types of Fire Extinguishers
Pressurized water is not recommended for food production areas because it might be used on a
grease fire by mistake. Grease floats on water and would easily spread. Water on electrical fires
could cause extensive damage as well too. Carbon dioxide (CO₂) is recommended because it is
safe and leaves no damaging residue on machinery or food-contact surfaces. Any exposed food
must always be discarded. ABC multipurpose extinguishers do leave a residue. Local fire
departments can provide information and demonstrations on the proper type of fire safety
equipment and how to use it.
Because employees' clothing can ignite when working around stoves, a safety blanket should be
stored in an area where it can easily be reached. if needed. Use the blanket to smother the flames
and then call for help.
If you detect a fire that you cannot extinguish quickly, call for help. Then shut off exhaust fans,
turn off equipment, close all doors and windows, and evacuate the area. Every food
establishment needs a fire safety plan. Clearly mark routes of evacuation. Hold fire drills at
periodic intervals to ensure that all employees know how and where to exit if the building is on
fire. Battery powered emergency lights are required in most jurisdictions. They automatically
provide light when power is interrupted.
Fire safety inspectors check fire extinguishers to certify them as operable. Portable fire
extinguishers should be checked or serviced at least annually and marked with tags that specify
the next due date for service. Fines can be levied for out-of-date equipment. If an extinguisher
weighs less than 40 pounds, it can be mounted 5 feet from the ground. If it weighs more than 40
pounds, it may be stored no more than 3-1/2 feet off the ground (FDA Food Code).
Hood Systems
Hood systems are usually installed over cooking equipment and dishwashers to remove vapors,
heat, and smoke. Some hood canopies may have a built-in extinguishing agent. These devices
can effectively extinguish a fire. Employees need to know how they work. Hood systems should
be installed and periodically serviced by fire prevention professionals.
Sprinkler Systems
Sprinkler systems are often required by law in new or remodeled buildings. Supplies must be
stored the regulated distance from sprinkler heads. If a sprinkler head is accidentally broken off,
contact your sprinkler service immediately.
CRISIS MANAGEMENT
A crisis can occur at any time. Besides natural disasters such as fire, flood, storms, or
earthquakes, food establishments must deal with interference in normal operations that can
literally cripple production. Other types of crises that can have a significant impact on retail food
operations are power outages, interruption of water and sewer service, an outbreak of foodborne
illness, media investigations, and unexpected loss of personnel. How do you handle difficult
situations? Develop a plan to handle the crisis with a problem-solving approach.
First, evaluate the extent of the problem. Check the facts and decide. what possible outcomes
can be expected. Are you going to need outside help? If you are working with a group of
employees and supervisors, analyze their talents and use a team approach. One spokesperson is
better than having many individuals giving out information. Maintain control within your
organization.
Set priorities according to the resources that exist.
Remain calm.
Look for positives.
Follow established rules and regulations as set up in codes.
Identify any outside resources that can help solve the problem.
Keep a record of actions and communications in case it should be needed. In all situations, be
honest.
Bioterrorism
Since September 11, 2001, terrorism in the United States has become a reality. For the past
several years, the federal government and state agencies have developed plans to react to
potential efforts of sabotage. Reacting in a rational manner is extremely important. There are
several actions that can be used to manage problems. These include the following:
Monitor workers and allow only approved employees into production areas. The use of
photo identification name tags helps to identify workers.
Protect food preparation areas from anyone who is not assigned to that area.
Review visitor policies and change rules to keep areas secure. Use sign-in and sign-out
logs.
Prohibit personal items like lunch containers, cases, purses, and other such items from
processing areas. Provide storage for employee property in a separate room or locker.
Report any unusual or suspicious activity to your supervisor or manager.
If a suspicious problem is identified, call the FBI and FDA office of crime investigation.
These agencies are best equipped to handle emergency situations and will advise you of
the steps to follow.
Designate a spokesperson to deal with media or other inquiries. This method ensures that
information is managed carefully and mixed messages are avoided.
Product tampering has been recognized for many years, and establishments have developed
policies and procedures to deal with such problems. Teach employees to be alert and to report
any unusual activity immediately. It is always better to be overcautious than to ignore a potential
incident.
Water Supply Emergency Procedures
On rare occasions a water utility will issue a boil water order when the bacteriological quality of
the water it provides does not meet the t requirements of the Safe Drinking Water Act. This
commonly happens when a water main breaks or when the source of the drinking water is
contaminated by runoff and other sources of pollution.
To continue operating under "boil water advisories/notices" or "interrupted water service" from
all water supplies, food establishments. must secure and use potable water from an approved
source. This can be bottled water or potable water that is hauled to the site in tank trucks. Bottled
drinking water used or sold in a food establishment must be obtained from approved sources in
accordance with the Code of Federal Regulations (21CFR 129- Processing and Bottling of
Bottled Drinking Water).
In emergencies, or as a temporary measure, water from contaminated or suspect sources can be
disinfected by either chlorination or boiling. To chlorinate water add 6 drops of liquid chlorine
bleach to 1 gallon of water and mix. Check the label on the container to make sure that the active
ingredient, sodium hypochlorite, is available at 5.25%. The important things to remember when
chlorinating water are:
Wait 30 minutes after adding the chlorine before using the water for drinking or cooking
purposes.
If the 6 drops of bleach does not give the water a slight taste of chlorine, double the
amount of chlorine until a slight taste is present. The taste of chlorine will be evidence
that the water is safe to drink.
Water may also be purified by boiling. Bring the water to a full boil for at least 5 minutes. Cool
and aerate the boiled water by pouring it from 1 clean container to another. This will reduce the
flat taste caused by boiling.
Food establishments may consider the following alternative procedures to minimize
water usage:
Commercially packaged ice may be substituted for ice made on-site
Single-service items or disposable utensils may be substituted for reusable dishes and
utensils
Prepared foods from approved sources may be used in place of complex preparation on-
site
Restrict menu choices or hours of operation
Portable toilets may be utilized for sanitary purposes.
After the water emergency is officially lifted or water service resumes, these precautionary
measures must be followed:
Flush the building water lines and clean faucet screens and water line strainers on
mechanical dishwashing machines and similar equipment
Flush and sanitize all water-using fixtures and appliances such as ice machines, beverage
dispensers, hot water heaters, etc.
Clean and sanitize all fixtures, sinks, and equipment connected to water lines.
There must be water pressure before resuming operations in a food! establishment, and the water
should be sampled for bacteriological quality. The safety of water cannot be judged by color,
odor, or taste. Don't hesitate to contact your local regulatory agency if you have any questions
regarding appropriate operations at your establishment during water emergency orders.
Foodborne Illness Incident or Outbreak
When dealing with a suspected foodborne illness problem, cooperate with the customer and seek
help from your local food regulatory agency, Work with the local regulatory agency to determine
what may have caused the customer's illness. Establish the time the suspected food was eaten
and, if a sample of the product is still available, preserve it for laboratory analysis. You may ask
the customer to save samples of products eaten recently at home, too. Has medical attention been
sought? Listen to everything the consumer says and look for clues that might explain the
problem. Do not try to diagnose the problem or belittle the consumer's complaint. Keep a record
of the interview, Assure the consumer that you will get back to him or her after investigating the
problem. Make sure that you do contact the customer again after facts are gathered. Do not
admit that your establishment is at fault-you have no proof of that until facts are checked.
Check the Flow of Food
If, after checking the flow of food you find no evidence to support the consumer's claim, you
may decide to keep the problem in-house. As long as only 1 person is affected, an outbreak is not
suspected. However, if 2 or more persons report the same problem, consult outside resources
(local health department) on how to proceed. When preparing food samples for testing, it is wise
to keep a sample in your freezer for cross validation of laboratory results. Public health officials,
insurance agents, and, if needed, an attorney can help you manage the problem.
Formal Investigations
Remove suspect items from use, Health inspectors may want to conduct a HACCP inspection at
the establishment. Employees may be required to have medical examinations. Closing a facility
for a period of time to facilitate cleaning may be needed. Keep in mind that whatever must be
done should be accomplished as quickly as possible. Cooperation to protect public health is the
end goal. In the final analysis, it does not matter where the error occurred. It must be corrected
and prevented from happening again.
Whatever the crisis may be, use a calm, systematic approach and evaluate actions as much as
possible. Crisis management is not an easy task. It is always useful to have some kind of protocol
to guide you through the event. Put together a team or committee consisting of management and
employees to regularly brainstorm worst-case scenarios. Plan disaster drills to keep employees
informed and trained in crisis management skills. Designate a spokesperson who is responsible
for talking to the media, should it become necessary. Keep a notebook with instructions on how
to proceed in emergency situations.
SUMMARY
A food establishment must be prepared to deal with unexpected events such as accidents,
severe weather, and interruption of utility service. In the case presented at the beginning of the
chapter, the food establishment is faced with a disruption of water supply to the establishment.
This might have occurred due to a water main break, a fire in the vicinity, or some other cause.
When faced with a water outage, the managers and employees of a food establishment must
determine how to best cope with the situation. Under extreme conditions, the food establishment
may have to be closed until service is restored. In less dire circumstances, less drastic measures
may be required. The establishment may restrict sales to prepackaged and prepared foods. It may
have to provide disposable plates, cups and utensils for their guests to use. In all circumstances,
customer safety must be the top priority of the food establishment. Never make a decision that
will put the safety and well-being of your guests in jeopardy.
Accident prevention programs are good investments. Use community resources to help build an
effective plan. Insurance companies and vendors can supply training aids on accident prevention.
Fire departments and emergency healthcare providers can provide demonstrations and advice
that prepares you for accidents or other problems linked to safety. If you never need the plan,
consider yourself lucky. However, be prepared.
