OCCUPATIONAL SAFETY HAZARDS IN FOOD SERVICE OPERATIONS AND FOOD HANDLER'S SAFETY AND HYGIENE

Occupational Safety Hazards

Dangers or threats that workers in food service operations are exposed to, including falls, exposure to sharp objects, work posture injuries, and exposure to noise, heat, dust, radiation, and electricity.

Hazard Identification

The act of identifying possible dangers or threats in a particular circumstance.

Risk Control

The process of implementing actions to limit or reduce hazards to ensure safety.

Awkward Posture

Working in an uncomfortable position, which can lead to injuries.

Repetitive Motion

Repeating body movements over and over again, which can cause injuries.

Standing in One Place for a Long Time

Remaining stationary for extended periods, which can cause body pain.

Heavy Loads

Lifting and carrying heavy objects, which can strain muscles and cause injuries.

Forceful Use of Muscles in Hands

Pushing muscles to their limits, which can result in injuries in the back, shoulders, arms, wrists, and fingers.

Slips, Trips, and Falls

Accidents caused by poor housekeeping, which can lead to serious injuries.

Burns

Injuries caused by steam, spilling or splashing hot liquids, and contact with hot surfaces.

Cuts and Lacerations

Common injuries in the meat packing and butchering industry, caused by knives, slicers, grinders, and sharp bones.

Fire Hazard

The risk of fire in food service operations, often caused by cooking food unattended, combustibles near heat sources, and unintentional equipment operation.

Kitchen Fire Prevention

Measures to prevent fires in restaurant kitchens, such as keeping appliances serviced and cleaned, installing smoke detectors, and using caution when lighting gas stoves.

What to Do in Case of Fire

Steps to take during a fire, including inspecting cooking appliances, equipping them with non-combustible grease filters, and training kitchen staff on fire hazards and proper equipment operation.