SONOCO JOB SAFETY ANALYSIS

	Job Safety Analysis
Safety Management System 2007		SMS STO29 2007

SONOCO JOB SAFETY ANALYSIS					CORRECT LIFTING PROCEDURES
OPERATION			DATE			STEWARD
SAFETY EQUIPMENT	Safety Shoes			Safety Lift Belt
	Other:			Other:

JOB STEPS		SAFETY HAZARDS					SAFE PROCEDURES
Lifting any Object: Groceries Laundry Mattresses Pots, pans, mixers Mop buckets Mops, brooms		Muscular Strain, sprains					Select place for load to be placed Clear path to take load Size up load: Weight Size Bulk Sharp edges If load is too heavy, bulky, or if it will obstruct view when carrying: Get help Divide load, make more than one trip Get good body balance before lifting: Feet Waist Shoulders Squat, bend at knees Grip load, hold close to body Lift load with legs, not back, using steady movement (do not jerk it up) Do not twist body when lifting, move feet and turn them and body in direction load is to go Lower load in reverse order of lifting: Good body balance Keep load close Squat, bend at knees Lower load in a steady movement, using legs

Signature of each person performing task:

1.	6.
2.	7.
3.	8.
4.	9.
5.	10.

All Job Participants shall sign this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS					UNLOADING GROCERIES
OPERATION			DATE				STEWARD
SAFETY EQUIPMENT		Safety Shoes		Safety Lift Belt				Other:
		Hard Hat		Safety Glasses				Other:

JOB STEPS	SAFETY HAZARDS					SAFE PROCEDURES
Open Grocery box	Inhalation of CO2 fumes when entering					Cut lock, ventilate box for one minute before entering
	Hits from tumbling items when door is opened (boxes, etc.)					Cut lock, step to side or back as door is opened
	Cuts and abrasions					Watch for sharp edges on/in box
Unloading groceries	Hitting head on door inside box					Wear hard hat, beware of low door seal and low ceiling inside box
	Slips, trips, falls					Keep feet on level surface Before going into box make sure there is room for feet and body to maneuver items without having to twist feet and body. Get help to move items if necessary Make sure all surfaces outside and inside box are dry of grease, oil, moisture
	Muscular strains, sprains					Use correct lifting techniques (SEE JSA: LIFTING) Get fellow workers to help unload items from inside box to outside box (NEVER TWIST BODY, TURN BODY AND FEET IN DIRECTION LOAD IS TO GO)
Transporting groceries	Slips, trips, falls					Clear path from grocery box to galley, pantry, cooler, freezer area: Trash, debris Mop bucket, mop, broom Ropes, wire, hoses, cords Make sure all surfaces inside and outside box are free of any form of liquid or moisture
	Muscular strains, sprains					Use correct lifting techniques (SEE JSA: LIFTING)
Putting up groceries	Cuts from opening boxes					Use box opener correctly (SEE JSA: KNIFE/BOX OPENER SAFETY) Use hands to pull tape from box flaps
	Muscular strains, sprains					Use correct lifting techniques (SEE JSA: LIFTING) Put heavy items on lower shelves
	Slips, trips, falls					Clear pathway in all areas Insure all walk ways are free from liquid or moisture If access to top shelves is needed, use step ladder Do not block pathway or door access with boxes or other items
Handling dry ice	Burns from "dry ice"					Use galley rags or cotton gloves to handle dry ice Dispose of dry ice by placing it outside galley in well ventilated area to evaporate DO NOT THROW OVERBOARD

All Job Participants shall sign the back of this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS					USING CLEANING CHEMICALS
OPERATION			DATE			STEWARD
SAFETY EQUIPMENT	Safety Shoes			Safety Glasses/Goggles			Other:
	Rubber Gloves			MSDS for each chemical			Other:
REVIEW MATERIAL SAFETY DATA SHEET (MSDS) BEFORE USING ANY CHEMICAL
JOB STEPS		SAFETY HAZARDS		SAFE PROCEDURES
Storage of cleaning chemicals		Chemical poisoning Food contamination		Keep in a dry area and do not store with food supplies Keep in well lighted area where the chemicals are accessible and easily identifiable
Use of cleaning chemicals		Chemical poisoning Skin irritation Burns to the eyes		Review MSDS BEFORE using any chemical Never use a food preparation sink to fill or empty mop buckets or to rinse and clean mops and brushes Always use correct chemical to do the job Read the label for use instructions Do not use if not labeled Product removed from the original container to another container MUST be labeled Always use the correct amount of chemical to clean (read label) NEVER mix chemicals together Check for adequate ventilation before using products containing ammonia or bleach Keep covers on containers when not in use. Close them tightly Mops and brushes should be rinsed and stored after each use Clean hands after using cleaning chemicals before leaving work area and before eating or handling food Store chemicals correctly after use If something is not understood about the use of the cleaning chemical ask supervisor, read the MSDS or call the SONOCO office

Signature of each person performing task:

1.	6.
2.	7.
3.	8.
4.	9.
5.	10.

All Job Participants shall sign this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS				STAIRWAYS USE
OPERATION		DATE			STEWARD
SAFETY EQUIPMENT	Safety Shoes		Other:
	Other:		Other:

JOB STEPS	SAFETY HAZARDS		SAFE PROCEDURES
Stairway Use	Slips, trips, falls		Always have one hand free to use the handrail when going up or down stairs Look for broken treads, debris or anything that could cause a trip Look for grease or liquid on stairs, clean up or dry Do not carry more cargo up or down stairs than you can comfortably carry in one hand and still use the handrail If carrying a bulky load up/down stairs and unable to use handrail: Seek help Divide load up and make more than one trip Report all unsafe conditions immediately to your supervisor Do not run up or down stairways Take one step at a time

Signature of each person performing task:

1.	6.
2.	7.
3.	8.
4.	9.
5.	10.

All Job Participants shall sign this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS				use of the deep fat fryer
OPERATION		DATE			STEWARD
SAFETY EQUIPMENT	Safety Shoes		Apron			Other:
	Safety Glasses/Goggles		Hot Pads			Other:

JOB STEPS	SAFETY HAZARDS		SAFE PROCEDURES
Deep fat fryer use	Grease burns		Always dry food items before placing into fryer preventing water from forming grease "fireballs" and splashing Do not put frozen items directly into fryer Place items into fryer with tongs or fryer basket Do not drop food items into fryer Do not overload fryer
Deep fat fryer cleaning	Burns		UNPLUG BEFORE CLEANING Follow instructions manual Cool oil to 100 degrees F before cleaning Use caution when draining oil into proper container. Container is marked for recycling oil Cover with tight fitting lid Do not use plastic containers unless oil has cooled completely. Remove these containers from prep area to prevent spills or trips Filter oil daily or as often as necessary before oil is heated to cooking temperatures Change oil weekly or more often as needed GALLEYHAND DOES NOT CLEAN THIS ITEM Discard soiled galley rags. They must NOT be laundered offshore

Signature of each person performing task:

1.	6.
2.	7.
3.	8.
4.	9.
5.	10.

All Job Participants shall sign this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS				KNIFE USE/box opener use
OPERATION		DATE			STEWARD
SAFETY EQUIPMENT	Safety Shoes		Other:
	Cutting Glove		Other:
KNIFE USE
JOB STEPS	SAFETY HAZARDS		SAFE PROCEDURES
Knife use	Cuts, lacerations, punctures		Use cut resistant glove to hold item to be cut Keep knives sharp. Makes knife easier to cut with, less pressure needed Use correct knife for job: Paring: paring (trimming away a layer or part) fruits and vegetables French: used to chop vegetables Cleaver: used to crack bones Boning: used to slice meat Slicer: used for slicing prepared meats and breads Use cutting board (place a towel under board to prevent board from slipping while in use): place product to be cut on board Always cut away from body. Do not hack, use smooth cutting strokes Let falling knives fall; never attempt to catch them. Do not get distracted. Pay attention to what you are cutting Do not get in a hurry. Take your time
Knife cleaning and storing	Cuts, lacerations, punctures		Always clean knife immediately after use Always clean cutting glove after each use to prevent cross-contamination Wear latex glove over cutting glove Do not place knife in sink and leave without washing. It becomes invisible Never store knives with other utensils, store in provided rack or drawer with other knives Do not store in rack with blade exposed Always carry knife with blade pointed down and sharp edge to the back H. Never leave knife on edge of counter or other surface
BOX OPENER
Box opener use	Cuts laceration, punctures		A sharp blade cuts easier with less pressure Angle opener downward toward item to be cut Always cut away from body Cup fingers, holding item to be cut down with knuckles Do not get distracted, pay attention to what you are cutting Do not get in a hurry, take your time When task is complete, retract blade back into handle

All Job Participants shall sign the back of this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS				USE OF MEAT SLICER
OPERATION		DATE			Steward
SAFETY EQUIPMENT	Safety Shoes		Other:
	Cutting Glove		Other:

JOB STEPS	SAFETY HAZARDS		SAFE PROCEDURES
Meat slicer (use)	Cuts, lacerations		*The cook is the only one to perform this procedure* Put machine in "off" position before plugging in to operate Keep hands, fingers, knives away from blade Make sure guards are in place before operating
Meat slicer (cleaning)	Cuts, lacerations		The cook is the only one to perform this procedure Always clean after each use Steps to use: Turn to "off" position Unplug unit Close blade on unit before turning to "zero" position Do not touch edge of blade Hold blade with cut resistant glove on hand while cleaning with other hand Clean blade from center to edge of blade Air dry and sanitize Place blades and guards back on machine immediately after cleaning and drying Tighten all knobs and fittings Leave blade at "zero" until it is to be used Never attempt to clean unit with power "on" or while blade is in use

Signature of each person performing task:

1.	6.
2.	7.
3.	8.
4.	9.
5.	10.

All Job Participants shall sign this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS				USING steam table
OPERATION		DATE			Steward
SAFETY EQUIPMENT	Safety Shoes		Nitrile gloves			Other:
	Oven Mitts		Other:			Other:
JOB STEPS	SAFETY HAZARDS		SAFE PROCEDURES
Steam table (use)	Bacteria contamination and Foodborne illness		Fill steam table with clean water Turn on power source, set temperature at 140-165 degrees F. an hour before food is to be served Make sure water is at correct food holding temperature for food to be served Place inserts in wells according to menu set for each meal Put prepared food in inserts no more than 10-15 minutes prior to serving

Putting food in line and removing lids from inserts	Burns		Use oven mitts when transporting pots or pans of hot, prepared foods to steam table Pour foods into inserts at low level in inserts to prevent splattering and splashes. Cover with insert lids. When removing lids: Stand to one side, turn head, lift lid slowly from front of pan (and steam line) to back, expelling steam to front and away from face. (Make sure no one is in front of the steam line when doing this procedure)
Serving of food from steam line	Bacteria growth and contamination		Stir food product at intervals to insure heat penetrates food Cover or protect food to prevent contaminants from falling into food and to retain heat Use long handled ladle w/handle toward user.
Breaking down steam line	Burns, fire		Turn off power source, turn temperature gauge down, allowing water to cool Beware of heating elements under shelf over steam line Wear oven mitts Remove inserts, store or discard food accordingly, clean, sanitize, air dry the inserts Remove water from steam table after each meal
	Slips and falls		Watch for splashes of food onto floor when dumping into refuse container. Wipe up immediately
	Strains, sprains to back, neck, shoulders and arms		Have clear path Use correct lifting techniques (see JSA: Lifting) Never lift and twist Do not over reach or over stretch
Clean and sanitize steam line well (after cool down)	Slips, falls		Make sure no (cleaning) water splashes or drips onto floor. If so, dry up immediately.
	Contamination		Remove all cleaning and sanitizing solutions before refilling well
Clean and sanitize exterior steam line surfaces	Cuts to fingers, hands		Wear nitrile gloves when cleaning
	Food Contamination		Remove all traces of cleaning/sanitizing solutions from surfaces
	Slip, fall injuries		Make sure no (cleaning) water splashes or drips onto floor. If so, dry up immediately
Refill well	Slip, fall injuries		Fill well slowly to avoid spills and splashes

All Job Participants shall sign the back of this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS WORKSHEET					using commercial steamer
OPERATION			DATE				Steward
SAFETY EQUIPMENT	Safety Shoes			Oven Mitts				Safety Glasses/Goggles


JOB STEPS		SAFETY HAZARDS				SAFE PROCEDURES
Placing food items in steamer to be cooked		Steam burns				ALWAYS wear elbow length oven mitts on both hands when using this procedure Open door at arms length Step back, allow steam to escape Place food into steamer to be cooked Close and secure door NEVER PLACE FACE OR ARMS IN CLOSE PROXIMITY TO ESCAPING STEAM
Removing food items from steamer		Steam burns Burns from handling hot pots Slips, trips, falls				ALWAYS wear elbow length oven mitts on both hands when using this procedure Check path of destination for cooked food, remove all obstacles and clear a landing spot for food item Open doors holding them at arms length Step back, allow steam to escape Reach in and retrieve food Alert other personnel you are carrying a hot food item Have a co-worker close and secure door NEVER PLACE FACE OR ARMS IN CLOSE PROXIMITY TO ESCAPING STEAM
Cleaning commercial steamer		Burns Electrical shock				Turn off machine Unplug it & allow to cool to touch Clean and sanitize according to manufacturer’s specifications Air dry Plug machine back in

Signature of each person performing task:

1.	6.
2.	7.
3.	8.
4.	9.
5.	10.

All Job Participants shall sign this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS						making a bunk
OPERATION			DATE				Steward
SAFETY EQUIPMENT	Safety Shoes			Hard Hat
	3-Step Ladder			Other:
NOTE: A ROUTINE OF BRIEF WARM-UP (STRETCHING) EXERCISES FOR 5 MINUTES WILL HELP LOOSEN UP THE MUSCLES AND GET BLOOD TO THEM TO POSSIBLY HELP AVOID A BACK INJURY OR BACK PAIN
JOB STEPS		SAFETY HAZARDS			SAFE PROCEDURES
Carrying linen to and from storage areas; used linen to be bagged and cleaned		Strains Slips, trips and falls			Carry or bag only the amount you can comfortably carry or lift Use correct lifting techniques Clear path for obstacles from pickup point to drop-off point
Making top bunk (IF BUNK HAS ATTACHED STATIONARY LADDER)		Slip and fall			DO NOT USE BOTTOM BUNK OR CHAIR OR OTHER MAKESHIFT LADDER FOR TASK Climb ladder, place feet as wide as possible for balance Reach (to tuck or change and tuck bedding) only as far as arms can reach in front of body Do not overreach where body is leaning out over the side of ladder Once bedding is secure in front of stationary ladder, go to 3-step ladder Center 3-step ladder in front of bunk area to be covered, sliding it as bedding is tucked or changed Do not hold an awkward position for too long, pause and stretch and straighten out the neck, back and shoulders Take time and do not get in a hurry Concentrate on task
		Twisting and strains			When standing on stationary ladder, go only as high as you can to COMFORTABLY reach the rear of the bunk DO NOT STAND ON TOP RUNG Do not overreach to the side of ladder beyond body’s center of gravity Once task is beyond reach, go to 3-step ladder, or move the 3-step ladder Do not hold an awkward position for too long, pause and stretch and straighten out the neck, back and shoulders
Making bottom bunk		Hitting head			Allow for clearance overhead from top bunk when completing this task Do not raise up suddenly and hit head on top bunk
		Twisting and strains			Position yourself close to the bunk and still have feet solidly on floor with good body balance When leaning forward, if NECESSARY and POSSIBLE, support the weigh of upper body with free hand and arm When securing bedding, move feet and slide body, do not overreach and twist body Do not hold an awkward position for too long, pause and stretch and straighten out the neck, back and shoulders Take time and do not get in a hurry

All Job Participants shall sign the back of this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS						washing clothes/washer use
OPERATION			DATE				Steward
SAFETY EQUIPMENT	Safety Shoes			Other:
	Gloves (latex, etc.)			Other:
DO NOT launder galley rags offshore! This can create a serious fire hazard.
JOB STEPS		SAFETY HAZARDS			SAFE PROCEDURES
Pick up clothes		Strains, sprains, to back, neck, shoulders and arms			Use correct lifting techniques (See JSA: Lifting) Never attempt to lift and carry too much (only what you can comfortably carry)
		Slips, trips and falls			Clear pathway Follow correct stairway use (See JSA: Stairway Use)
Load Washer		Strains, sprains, to back, neck, shoulders and arms			Use correct techniques for top load and front load types Use correct lifting techniques Place lower body: leg (s), waist against unit for stability when placing load into unit Do not lift and twist Do not attempt to lift too much Place clothes into unit, do not "throw" them Do not overreach or over stretch into unit DO NOT launder galley rags offshore
		Overloading: damage to unit			Fill tub to ¾ level with clothes
		Unit unbalance, damage to unit			Distribute clothes evenly in tub
Start unit					As per set instructions or instructions on unit: clothing type or color (if applicable)
Add detergent (while water is filling tub)		Overflow, damage to unit			Add detergent per set instructions or those stated on detergent container
Unloading unit		Damage to hands, arms, shoulders			Do not reach into unit until tub has stopped spinning
		Strains, sprains, to back, neck, shoulders and arms			Use correct lifting techniques Place lower body against unit for stability when lifting clothes out of unit Do not attempt to remove too much from unit at one time Do not overreach or over stretch into unit

Signature of each person performing task:

1.	6.
2.	7.
3.	8.
4.	9.
5.	10.

All Job Participants shall sign this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS						drying clothes / dryer use
OPERATION			DATE				Steward
SAFETY EQUIPMENT	Safety Shoes			Other:
	Other:			Other:
Do NOT launder galley rags offshore! This can create a serious fire hazard.
JOB STEPS		SAFETY HAZARDS			SAFE PROCEDURES
Loading unit		Strains, sprains, to back, neck, shoulders and arms			Use correct techniques for top load and front load types Us correct lifting techniques (See JSA: Lifting) Do not lift and twist Place clothes in unit, do not "throw" them Do not over reach or over stretch into unit
		Overloading: Damage to unit			Load to ¾ capacity
		Overheating / fire: damage to unit			Never dry articles containing: Foam rubber Flammable fumes Gasoline / kerosene Cooking oil
Start unit					Place clothes on correct setting for drying Set time for no more than 60 minutes; reset if more time is needed
Unloading unit		Strains, sprains, to back, neck, shoulders and arms			Us correct lifting techniques Do not lift and twist Do not over reach or over stretch when removing clothes
Distributing clothes		Strains, sprains, to back, neck, shoulders and arms			Us correct lifting techniques Do not lift too much, only what you can comfortably carry Do not twist when placing clean clothes Do not over reach or over stretch

Signature of each person performing task:

1.	6.
2.	7.
3.	8.
4.	9.
5.	10.

All Job Participants shall sign this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS			Use of Personal protective equipment
OPERATION		DATE			Steward

JOB STEPS	SAFETY HAZARDS			SAFE PROCEDURES
Personal Flotation Device (PFD)	Drowning			Always wear before boarding helicopter Always know the location of PFD when riding a boat Always wear during fire and evacuation drills Know the location of PFD on the operation
Safety Shoes: Steel-toes, oil resistant, non-skid bottom with ¼" heel	Injury to feet from falling object Burn to feet from hot grease splashes Injury to body from slip and fall on wet surfaces			Wear safety shoes at all times during work hours
Hard Hats	Injury to head from falling objects or hitting overhead surfaces, protruding objects			Wear hard hat in all hard hat areas and when outside quarters
Safety Glasses	Injury to eyes from: Flying debris Hot grease splashes Cleaning chemicals splashes			Wear safety glasses when: Outside the quarters Using the deep fat fryer Using cleaning chemicals
Cutting Gloves	Cuts and lacerations to hands when using a knife to cut any item			Wear at all times when using a knife with a sharp cutting edge. Wear latex glove over cutting glove Change, clean and sanitize cutting glove after each use before going to next food type. (Example: cutting up raw chickens and then cutting up onions or other food item). Always clean and sanitize the cutting surface also.
Rubber Gloves	Irritation to hands (possible contact dermatitis)			Wear when using any cleaning chemical, i.e., dishwashing detergent, oven cleaner, bowl cleaner, glass cleaner, etc. Wash at the end of work day Change when torn or worn Wash hands after removing gloves.
Oven Mitts	Burns to hands and arms			Use when placing any food item into a hot oven or steamer Use when removing any food item from a hot oven, steamer or steam line Use when handling any hot food containers Wash often and replace when worn
Disposable Gloves	Bacteria contamination and cross-contamination to foods			Always wear when handling raw and cooked foods (preparing or serving) Change; wash hands before going to next food type (raw to cooked, meat to vegetable, etc.) Change often, always wash hands in between glove changes
Hearing Protection Protection in the form of ear plugs are available at all heliports and on each job	Hearing damage to ears			Always wear when riding helicopters. Also use ear muffs if available Follow job guidelines in use of hearing protection when going outside quarters.

All Job Participants shall sign the back of this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS						Use of food disposal Steps and procedures may vary from operation to operation because of make/model of machine and the safety exposures they create. Use a blank JSA Worksheet to make necessary specific changes to this JSA on your operation and place into your JSA Manual.
OPERATION			DATE				Steward
SAFETY EQUIPMENT	Safety shoes			Safety glasses				Ear plugs
	Hard hat			Face shield
NOTE: Two persons should do this task because of lifting requirements. Always follow the instructions that are included when operating any machinery
JOB STEPS		SAFETY HAZARDS			SAFE PROCEDURES
Take food refuse to disposal		Eye, face injury Lifting injury			Check food refuse container (visually) for discarded forks, spoons, knives that create a kickback danger when placed into operating unit Clear path from galley to disposal area Use correct lifting techniques (SEE JSA: LIFTING)
Open lid with handle		Lifting injury			Do not jerk or twist when lifting
Push START button before feeding food into unit		Eye, face injury			Wear safety glasses and face shield to protect from possible metal kickback (forks, spoons, knives) Listen to machine for particular scraping sound of possible metal objects (forks, spoons, knives, etc.) remaining from previous use Do not reach into unit to remove any object. Stop unit and call for your supervisor immediately
Make sure water is flowing in unit
Lift container of food refuse and empty into unit		Lifting injury			Two people needed to complete this step Use correct lifting techniques (see JSA: Lifting) One person on each side of garbage container Lift simultaneously until container is in position to empty into unit.
Empty small amounts of refuse at a time until unit basket is full		Do not overload because of possible damage to unit Eye, face injury			Wear safety glasses and face shield to protect from possible metal kickback (forks, spoons, knives) Place refuse container with remaining food on floor
Use food plunger to force food into unit if necessary		Injury to hands, arms			Do not push it past the mouth of unit
Repeat procedures until disposal of all refuse is completed
Turn unit off
Wash unit and drain with hose
Wash empty food refuse container		Lifting injury			Use correct lifting techniques Do not lift and twist All Job Participants shall sign this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS						Use of trash compactor Steps and procedures may vary from operation to operation because of make/model of machine and the safety exposures they create. Use a blank JSA Worksheet to make necessary specific changes to this JSA on your operation and place into your JSA Manual.
OPERATION			DATE				Steward
SAFETY EQUIPMENT	Safety shoes			Safety glasses				Ear plugs
	Hard hat

JOB STEPS		SAFETY HAZARDS			SAFE PROCEDURES
Take trash to be disposed of to compactor		Lifting injuries			Clear path to compactor Use correct lifting procedures(See JSA: LIFTING)
		Slips, trips & falls injuries			Beware of obstacles, remove or compensate for them Use correct procedures on use of stairways
Open unit		Striking injuries			Be sure path of drum is clear during opening motion
		Pinching injuries			Avoid placing fingers in any pinch point (where any moving parts of the unit meet)
Place trash into unit		Lifting injuries			Get help if necessary when load is too heavy or bulky Use correct lifting procedures Never lift and twist Observe good body positioning
Activate unit		Pinching injuries			Stand away from unit when compactor is working
Repeat steps until disposing of trash is complete

Signature of each person performing task:

1.	6.
2.	7.
3.	8.
4.	9.
5.	10.

All Job Participants shall sign this sheet after reviewing and/or modifying JSA

SONOCO JOB SAFETY ANALYSIS					Using a commercial mixer
OPERATION			DATE			Steward
SAFETY EQUIPMENT	Safety Shoes

This task is to be performed by all level cook positions. Utilityhands may do task under direct supervision of cook.
JOB STEPS		SAFETY HAZARDS		SAFE PROCEDURES
Preparing for use		Food contamination		Check bowl for debris or food particles/traces of previous use. Clean and sanitize if evidence of previous use present
Place ingredients into mixing bowl		Strains, sprains to back, neck, shoulders and arms		Use correct lifting techniques (SEE JSA: LIFTING) Never lift and twist Do not over reach or over stretch
Turn on mixer		Electrical shock		Check electrical cord for cuts or frayed areas *BEFORE TURNING ON*
		Injuries to eyes, face		Turn mixer on low speed to prevent mixer paddle ( whip) from slinging ingredients from bowl Speed of mixer then can be adjusted as required Never over load bowl
Scraping sides of bowl (to mix contents thoroughly)		Finger or hand injury		Turn off mixer. Wait until completely stopped turning Use spatula to scrape bowl. Never use hand forks, spoons in mixer bowl
Emptying bowl		Strains, sprains to back, neck, shoulders and arms		Use correct lifting techniques Never lift and twist Never over reach or over stretch
		Injuries to feet, toes		Wear steel-toed shoes
Clean bowl		Contamination		Clean, sanitize and air dry
Replace bowl		Strains, sprains to back, neck, shoulders and arms		Use correct lifting techniques Never lift and twist Never over reach or over stretch

Signature of each person performing task:

1.	6.
2.	7.
3.	8.
4.	9.
5.	10.

All Job Participants shall sign this sheet after reviewing and/or modifying JSA