19
Fall 2014 Issue
Safety & Workers’ Compensation
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Helpful Hints for Proper Hygiene
Don’t underestimate the benefits of proper hand washing
Good personal hygiene is important to prevent foodborne
illness. One of the most important aspects of good personal
hygiene is proper hand washing.
Every day, our hands touch surfaces covered with microscopic
pathogens. Because everyone can spread pathogens –
including those who are healthy, good hand washing is key.
Although it can seem basic and routine, many food handlers
fail to wash their hands correctly and as often as needed.
Ensure staff wash hands in sinks designated for hand washing.
They shouldn’t use dishwashing, food prep or utility sinks.
The Ohio Restaurant Association (ORA),
along with RiskControl360°, is proud
to provide you with the ORA restaurant
safety manual – a free benefit to all
members. All employers are required to
provide a workplace free of hazards.
The ORA’s goal is to provide resources
that help your business exceed this
requirement. A safe workplace not only
improves your bottom line, it protects your
most valuable assets – your employees.
The resources provided in the manual are
extensive and have been customized to the
restaurant environment. RiskControl360°
hopes you find the content useful and
encourages you to take the time to
enhance your workplace safety program.
In addition to the Restaurant Safety Guide, the
ORA website’s restaurant safety section offers
other important components such as:
• Back of the House Safety
• Common Causes of Accidents in the Kitchen
• Hazardous Chemicals and Restaurant Safety
• OSHA Hazard Communications
• Safety Training Policies & Guides
1. ORA Substance Abuse Policy
2. ORA Workplace Safety Training Guide
Food handlers must wash their hands before they start work and after the following activities:
- Using the restroom
- Handling raw meat, poultry, & seafood
(before and after)
- Touching the hair, face or body
- Sneezing, coughing, or using a tissue
- Eating, drinking, smoking, or chewing
gum or tobacco
- Handling chemicals that might affect
food safety
- Taking out garbage
- Clearing tables or busing dirty dishes
- Touching clothing or aprons
- Handling money
- Leaving and returning to
kitchen/prep areas
- Handling service animals or aquatic
animals, and
- Touching anything that could contaminate
hands, such as dirty equipment, work
surfaces or wiping cloths
The ORA Provides You with Restaurant
Safety and Training Resources Available 24/7
Use information located on the association’s website to strengthen your health & safety practices
