THC M4: Occupational Safety Hazards In Food Service Operations

Occupational safety and health standards

serves as the country's central legislation in promoting a safe and healthy workplace for all working people by protecting them against all hazards in their work environment

moral, economic, legal

Three Reasons for Occupational and Health Standards

Occupational safety and health standards

serves as the country's central legislation in promoting a safe and healthy workplace for all working people by protecting them against all hazards in their work environment

moral, economic, legal

Three Reasons for Occupational and Health Standards

Moral

It is the idea that no one should have to risk their health for the sake of work, and that any risks at work can be reduced or eradicated.

Economic

If some one is injured at work, it can cost the whole of society a great deal of money because of medical costs associated with any injury.

Legal

Firms are legally required to invest in occupational health and safety in order that they never face legal proceedings resulting from an injury in the workplace.

identifying hazards, assess the risk, control the risk

Hazard Identification and Risk Control (3)

Identifying hazards

consider every area of your work place when looking for hazards.

assess the risk

Evaluate the risks associated with it. It will help you prioritize the hazards so you know which ones to deal with first.

Control the risk

once you identified hazards and assessed the risks, look for ways to control them.

elimination or substitution, engineering controls, administrative controls, personal protective equipment

Basic Types of Risk Control (4)

elimination or substitution

When ever possible, eliminate the hazard so there is no risk of injury.

engineering controls

Are physical changes to the way tasks are done by designing work stations or modifying equipment to make it safer or more ergonomic.

administrative controls

Are changes to the way work is organized and performed. Safe work practices and procedures are an important form of _.

Personal Protective Equipment

Provides protection against hazards. It should be used when other safety controls are not practical or in addition to other to other controls.

unnatural postures, repetitive motions, heavy loads, burns

Give at least 4 solutions for hazards in food service