Our Volunteer Safety is important to us please make yourself familiar with the below Volunteer Resource.

 Knife & Kitchen Safety

The most common injury in the kitchen are minor cuts using a knife. If you are a new volunteer or unsure of your 'knife skills' please ask the Kitchen Manager Sue Prosser or Team Leader for a demonstration.

Please observe knife safety at all times in the Soul Kitchen. If you are unsure ask your team leader for assistance or to be placed on a task that does not require knife skills. There is a First Aid Kit on the back wall of the kitchen and incident reporting forms in the 'Soul Cafe Volunteer Folder'.

Knife Safety Info Sheet

 

  • If you receive a minor cut please notify Sue Prosser or the Team Leader immediately.
  • The First Aid kit is on the wall at the back of the kitchen.
  • As soon as you are able please complete and Incident Form. This can be downloaded here SOUL CAFE STAFF INCIDENT REPORT

Please watch the below clip from St John's Ambulance with the recommended treatment for minor cuts.

Burns & Scalds

Please read through the St John's Ambulance Fact Sheet information on the treatment of burns below.

  • If you receive a minor burn please notify Sue Prosser or the Team Leader immediately.
  • The First Aid kit is on the wall at the back of the kitchen.
  • As soon as you are able please complete and Incident Form. This can be downloaded here SOUL CAFE STAFF INCIDENT REPORT
This Information on Burns & Scalds is from the St John's Ambulance Australia Website.

St Johns

St Johns Treatment of Burns Factsheet

 Seek medical aid urgently if:

  • The burn is deep, even if the patient does not feel any pain
  • The burn is larger than a 20 cent piece
  • The burn involves the airway, face, hands or genitals

Warning. DO NOT:

  • Apply lotions, ointments, fat or or oily dressings to burns
  • Touch the injured area or burst any blisters
  • Remove anything sticking to the burn
  • Use towels, cotton wool, blankets or adhesive dressings directly on the burn

 

 

 

 

Management

1. Follow DRSABCD

2. If clothing is on fire STOP, DROP, ROLL.

  • STOP the patient from running around.
  • DROP the patient to the ground and wrap in a blanket, coat or similar.
  • ROLL the patient along the ground until the flames are smothered.

3. Cool the burnt area under cold running water for 20 minutes

  • This applies to thermal burns, scalds, electrical, bitumen and chemical burns.
  • If a burn is to the eye, flush the eye with water for 20 minutes.

4. Remove any constrictions

  • Remove clothing and jewellery front burnt area, UNLESS sticking to the burn. This may mean you need to cut clothing around stuck area.

5. Cover burn

  • Place sterile, non-stick dressing or wet dressing over burn (e.g. aluminium foil or plastic wrap).

6. Seek medical aid

  • Reassure and calm the patient
  • Prepare to treat for Shock.

Food Handling

For those volunteers serving in the kitchen it is important to have read through the below Australia New Zealand Fodd Standards 'Hygiene of Food Handlers' information below and that you follow those standards.

Please note the link through to the 'How to Hand Wash Poster'. Every kitchen volunteer before commencing their shift must hand wash according to the practice set out in this factsheet.

Australia New Zealand Food Standards Code - Standard 3.2.2 - Food Safety Practices and General Requirements (Australia Only)

Standard 3.2.2
Notation: This Standard was made by the Australia New Zealand Food Authority on 24 August 2000.

Hygiene of food handlers

(1)           A food handler must, when engaging in any food handling operation –
(a)          take all practicable measures to ensure his or her body, anything from his or her body, and anything he or she is wearing does not contaminate food or surfaces likely to come into contact with food;
(b)          take all practicable measures to prevent unnecessary contact with ready-to-eat food;
(c)          ensure outer clothing is of a level of cleanliness that is appropriate for the handling of food that is being conducted;
(d)          only use on exposed parts of his or her body bandages and dressings that are completely covered with a waterproofed covering;
(e)          not eat over unprotected food or surfaces likely to come into contact with food;
(f)           not sneeze, blow or cough over unprotected food or surfaces likely to come into contact with food;
(g)          not spit, smoke or use tobacco or similar preparations in areas in which food is handled; and
(h)          not urinate or defecate except in a toilet.

(2)           A food handler must wash his or her hands in accordance with subclause (4) –
(a)          whenever his or her hands are likely to be a source of contamination of food;
(b)          immediately before working with ready-to-eat food after handling raw food; and
(c)          immediately after using the toilet.

(3)           A food handler must, when engaging in a food handling operation that involves unprotected food or surfaces likely to come into contact with food, wash his or her hands in accordance with subclause (4) –
(a)          before commencing or re-commencing handling food;
(b)          immediately after smoking, coughing, sneezing, using a handkerchief or disposable tissue, eating, drinking or using tobacco or similar substances; and
(c)          after touching his or her hair, scalp or a body opening.

(4)           A food handler must, whenever washing his or her hands –
(a)          use the hand washing facilities provided;
(b)          thoroughly clean his or her hands using soap or other effective means, and warm running water; and
(c)          thoroughly dry his or her hands on a single use towel or in another way that is not likely to transfer pathogenic microorganisms to the hands.

(5)           A food handler who handles food at temporary food premises does not have to clean his or her hands with warm running water, or comply with paragraph (4)(c), if the appropriate enforcement agency has provided the food business operating from the temporary food premises with approval in writing for this purpose

Health of persons who handle food – duties of food businesses

(1)           A food business must ensure the following persons do not engage in the handling of food for the food business where there is a reasonable likelihood of food contamination –
(a)          a person known to be suffering from a foodborne disease, or who is a carrier of a foodborne disease; and
(b)          a person known or reasonably suspected to have a symptom that may indicate he or she is suffering from a foodborne disease.

(2)           A food business must ensure that a person who is known or reasonably suspected to be suffering from a condition and who continues to engage in the handling of food for the food business takes all practicable measures to prevent food contamination.

(3)           A food business may permit a person excluded from handling food in accordance with paragraph (1)(a) to resume handling food only after receiving advice from a medical practitioner that the person no longer is suffering from, or is a carrier of, a foodborne disease.

Australia New Zealand Food Standards Food Handler Hygiene
How_To_HandWash_Poster_100102

Child Safe Organisation

Soul Cafe is a Child Safe Organisation where all staff and volunteers are mindful of child safety and report concerns to the appropriate authorities. Staff and Volunteers are required to abide by the organisations 'Child Safe Code of Conduct' and get their Working With Children Clearance.

Soul Cafe Child Safe Inservice 2018

Spot it Help Stop it - What is Child Abuse

Soul Child Safe Code of Conduct 2018

How Do I Apply for a Working With Children Check Fact Sheet