What are the 7 safety rules?

Seven Basic General Industry Safety Rules Keep work areas clean. ... Use the proper tool for the job. ... Always wear the proper PPE for the work task. ... Never work on live equipment. ... Make sure chemicals are properly labeled and stored. Communicate hazards to other personnel. ... Stop work when needed to address hazards.

safetytalkideas.com - Seven Basic General Industry Safety Rules

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Seven Basic General Industry Safety Rules Toolbox Talk

1. Keep work areas clean. Proper housekeeping alone can go a long way in preventing injuries. Injuries such as slips, trips, falls, lacerations, sprains, strains, etc., can be reduced by keeping work areas organized and clean. 2. Use the proper tool for the job. Avoid the first impulse to use whatever tool (or object) is around you to get a work task done. Using the wrong tool for the job can result in an injury or damage to the tool, which can lead to an injury in the future. 3. Always wear the proper PPE for the work task. The lack of PPE, or the use of improper PPE, leads to many injuries in the workplace. PPE is the last line of defense when protecting yourself from the hazards of your work. If you come into contact with a hazard when not wearing the correct PPE, the injury will be more severe than if you were wearing it.

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4. Never work on live equipment. Working on energized equipment is an unsafe act that can result in serious injuries or fatalities. Always follow proper lock-out/tag-out procedures prior to performing any maintenance or repair work on equipment. 5. Make sure chemicals are properly labeled and stored. OSHA issues many citations regarding hazard communication every year. Improper labeling and storage can lead to injuries or property loss due to fires, corrosion, etc. 6. Communicate hazards to other personnel. Never assume that a coworker understands the hazards of a task, especially if they are new or new to the task. When work plans or conditions change, take the necessary time to inform others of the impacts the changes have on safety. 7. Stop work when needed to address hazards. Always stop work to take the time to get hazards addressed to make it safe to continue the task. Whether you need to involve other personnel, such as a supervisor, or you need to take time to get the right tool for the job, always take the time to do so.

Discussion points:

What is the most important rule listed in this talk? Why? What are other basic safety rules that need to be followed here at our worksite?

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What are the 11 classical knife cuts?

19 Types Of Classical Knife Cuts used in the Kitchen / Food... 1) Allumete Cut (Matchstick) ... 2) Julienne Cut (Double Matchstick) ... 3) Batonette Cut (French Fry Cut) ... 4) Brunoise Cut (Square Allumete) ... 5) Macedoine Cut (Square Julienne) ... 6) Small Dice (Squar Baton) ... 7) Medium Dice. ... 8) Large Dice. More items...

setupmyhotel.com - 19 Types Of Classical Knife Cuts used in the Kitchen / Food Production

19 Types Of Classical Knife Cuts used in the Kitchen / Food Production The Food Production department or Kitchen make a wide variety of dishes, and the chefs working the kitchen should be very familiar with the different variety of cuts used in the advance culinary preparation. The below mentioned types of knife of cuts acts as the base for kitchen preparation and is called the 'Classical Cuts' / 'Classical Vegetable Cuts' / 'Basic Knife Cuts'.

1) Allumete Cut (Matchstick)

Dimension - 1/16'' X 1/16'' X 2''

2) Julienne Cut (Double Matchstick)

Dimension - 1/8'' X 1/4'' X 2''

3) Batonette Cut (French Fry Cut)

Dimension - 1/4'' X 1/4'' X 2''

4) Brunoise Cut (Square Allumete)

Dimension - 1/16'' X 1/16'' X 1/16''

5) Macedoine Cut (Square Julienne)

Dimension - 1/8'' X 1/8'' X 1/8''

6) Small Dice (Squar Baton)

Dimension - 1/4'' X 1/4'' X 1 / 4''

7) Medium Dice

Dimension - 1/2'' X 1/2'' X 1/2''

8) Large Dice

Dimension - 3/4'' X 3/4'' X 3/4''

9) Slice

To Cut into uniform cross cuts, Example Slicing Onions

10) Paysanne

1/2'' diameter spheres or triangles.

11) Parisienne

Round Shaped cut.

12) Olivette

Olived Shaped Cut.

13) Noisette / Toulenee / Turned

Small seven sided barrel.

14) Chateau

Large Sever Sided Barrel.

15) Concasse

Roughly Chopped

16) Chop / Chopping

Cut into irregularly shaped pieces.

17) Mincer

Chopping into very fine pieces.

18) Emincer

Cutting into very thin slices.

19) Sherd

Cutting into very thin strips, eg: Sherding Cabbage

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