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    1.4 Employee Injury

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    Vũ Đình Cường
    1.4 Employee Injury

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    1.4 Employee Injury

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    Vũ Đình Cường
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    1.4 Employee Injury

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    1.4 Employee Injury

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2 views2 pages

    1.4 Employee Injury

    Uploaded by

    Vũ Đình Cường
    1.4 Employee Injury

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Employee Injury

    What will be done and who will do it?

    New employees must:

    ● Review this procedure.


    ● Be trained by a team leader.
    ● Sign the training checklist.

    Employees should contact your supervisor in the event of any accident or medical
    emergency which requires more than basic first-aid (band-aids or other sterile
    bandages for non-severe cuts, scrapes, or burns).

    Steps are as follows:

    ● Contact KVCC Public Safety - dial 4911 from any college phone.
    ● Stay on the phone until instructed to hang up.
    ● Be prepared to give as much information as possible.
    ● Questions you will be asked:
    o Your location (building and room number).
    o Nature of injury.
    o Cause of injury.
    o Any hazards that may be present.
    ● Stay with the victim until Public Safety arrives.

    If blood or bodily fluids are spilled:

    ● Contain the affected area:


    o Discontinue food preparation if presence of blood or bodily fluid creates
    an immediate food safety risk.
    o Block off the area until cleanup and disinfection are complete.
    o Allow only employees and custodial staff designated to clean and
    disinfect blood and bodily fluids in the affected area
    ● Once given the "ALL CLEAR" by Public Safety discard contaminated and
    potentially contaminated foods (refer to SOP - Disposal of Contaminated
    Foods).
    ● Wash, clean, and sanitize all potentially contaminated food contact surfaces
    (refer to SOP - Cleaning and Sanitizing Food Contact Surfaces).
    ● Complete an incident report.
    Who will make sure it's done and how?

    ● Team leaders are expected to adhere to this procedure for all employee
    injuries.

    How should problems be fixed?

    ● Team leaders must immediately re-train and counsel employees who


    improperly or inadequately follow the procedures as outlined here.
    ● Team leaders must notify the director of any issues that can't be solved
    through training and counseling.

    What records will be kept?

    ● Completed training checklist.


    ● Incident Reports.

    By Randall Davis, Food Hub & Food


    Created(Date): 6/30/16
    : Safety Coordinator
    By Randall Davis, Food Hub & Food
    Last Revised: 6/30/16
    : Safety Coordinator

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