occupational Safety Hazards in Food Service Operations & Food Handlers’ Safety and Hygiene

Occupational Safety and Health- Occupational safety and health can be important for moral, legal, and financial reasons. All organizations have a duty of care to ensure that employees and any other person who may be affected by the companies undertaking remain safe at all times. Moral obligations would involve the protection of employee's lives and health. Legal reasons for OSH practices relate to the preventative, punitive and compensatory effects of laws that protect worker's safety and health. OSH can also reduce employee injury and illness related costs, including medical care, sick leave and disability benefit costs.

  In summary, managing OSH is essential from moral, legal, and financial perspectives. By protecting employees from harm, ensuring compliance with regulations, and reducing costs associated with accidents and injuries, effective OHS management can contribute to the overall success and sustainability of an organization.
Reasons for Occupational and Health Standards
-There are three main reasons that have been generally accepted as why moves to improve occupational safety. As the name suggests, it is the idea that the workplace is as safe as possible for those who work in it. This means that a great deal of scrutiny is foisted upon every aspect of the workplace because danger can come from a wide variety of things.
THREE MAIN REASONS THAT HAVE BEEN GENERALLY ACCEPTED AS WHY MOVES TO IMPROVE OCCUPATIONAL SAFETY

1. The first reason is occupational health and safety has been taken up with such vigor, is 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 altogether. In the past, some workplaces were particularly dangerous, especially in factories. In extreme cases, people have even lost limbs in accidents.

No-one should leave for work on a given day and not return home or return home injured or ill as a result of a workplace incident.
2. The second reason is economic. If someone is injured at work, then it can cost the whole of society a great deal of money. Primarily, it can cost the taxpayer a lot of money because of medical costs associated with any injury. In the United Kingdom, this medical burden falls on the National Health Service and depending on the injury can be very costly when you take into account surgery, medication and rehabilitation costs.

In summary, if an employee gets injured at work and needs to be hospitalized, the company must provide some assistance with the costs, and the percentage of the bills they will pay is decided by the contract. Also, if something happens to an employee and he or she needs to stay at home due to a medical condition, they can request or have the right to "pay sick pay."
3. The third reason is 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. If they take precautions to prevent any injuries, then the likelihood of them being prosecuted is greatly reduced.
 Republic Act No. 11058 an Act Strengthening Compliance with Occupational Safety and Health Standards and Providing Penalties for Violations Thereof. The Act provides for the State policy to ensure a safe and healthful workplace for all working people by affording them full protection against all hazards in the work environment The right to safety and health at work shall be guaranteed. All workers shall be appropriately informed by the employer about all types of hazards in the workplace, provided access to training and education on chemical safety, electrical safety mechanical safety, and ergonomical safety

HAZARD IDENTIFICATION AND RISK CONTROL
-Accidents can be prevented through proactive health and safety measures, like hazard identification and risk control.

Explanation
This statement highlights the importance of taking preventive measures in the workplace to ensure the health and safety of employees. It emphasizes that accidents are not inevitable but can be avoided through a combination of proactive actions, hazard identification, and risk control.

3 Basic Steps

1. Identify Hazards
- When identifying workplace hazards, carefully assess all areas for conditions or activities that could endanger employees or guests. Examples include unguarded kitchen machinery and wet entrance floors. Additionally, involve your staff by seeking their health and safety concerns.

Explanation
When we talk about "Identifying Hazards," it means thoroughly Inspecting our workplace to discover potential dangers. This involves considering conditions or tasks that could potentially harm our employees or guests. For example, in a restaurant, we might spot hazards like kitchen machines lacking safety guards or a slippery entrance floor. It's also valuable to inquire with our staff if they've observed any safety concerns. In essence, identifying hazards is akin to being a workplace detective, actively seeking out anything that might cause accidents or harm to ensure everyone's safety.

2. Assess the Risks
-Once you have identified a hazard, evaluate the risks associated with it. There are two basic questions to ask when considering a hazard: how likely is an incident, and how serious would it be if it occurred? A risk assessment will help you prioritize the hazards so you know which ones to deal with first.

Explanation
You need to ask these questions to consider the possible problems you might encounter. An example is when you buy cheap chairs for your small eatery because it fits your budget. You need to ask how durable the product is to consider how often it might break and how serious the consequences could be for the users, like whether it might cause bone fractures or bruises.

3.Once you've identified hazards and assessed the risks, look for ways to control them. The basic types of controls are elimination or substitution, engineering controls, administrative controls, and personal protective equipment.

Explanation
We need to control risk to minimize potential negative consequences and protect our interests, assets, and well-being.
ELIMINATION or SUBSTITUTION

Whenever Possible, Eliminate the Hazard so there’s no risk of injury.
Ask the following:
*Is the task necessary to begin with?
First, we should ask if the task is necessary at all. Sometimes, certain tasks may not be essential, and if we can do without them, we eliminate the risk entirely.
*Can the hazardous part of the task be removed?
If the task is necessary but involves hazardous elements, we should explore if we can remove those hazardous parts. For instance, if a machine has a dangerous component, can we redesign it to make it safer or use a different machine altogether?
*Can the task be done in such a way that no workers are exposed to the hazard?
Lastly, we should think about how the task can be performed in a way that workers are not exposed to the hazard. This might involve changing procedures, using protective equipment, or automating tasks so that human interaction with the hazard is minimized

IF YOU CAN'T ELIMINATE THE HAZARD, SUBSTITUTE A SAFER MATERIAL OR PROCESS.

Ask the following:
*Can a different machine or tool be used? *Can a less hazardous material or chemical be used? *Will alternative practices reduce exposure to the hazard?

Explanation
You should ask these questions to help find ways to reduce the likelihood of you encountering danger. An example here is when you have a pan with a loose handle. Would you still use it? Wouldn't you think of using something else to reduce the risk of getting hurt or causing harm?

Engineering Control- Engineering controls are physical changes, like workstation redesign or equipment modification, to enhance safety and ergonomics in task execution.

Explanation
Engineering controls mean making physical improvements to make the workplace safer and more comfortable. For example, you might change the layout of a kitchen workstation to prevent accidents, or you could upgrade kitchen equipment to have safety features, like automatic shut-off switches, to reduce the risk of injuries. These changes help keep food handlers safe and ensure the food they prepare is hygienic for customers.

Administrative Control
- Administrative controls involve organizing work effectively. This includes planning, resource scheduling, and staffing. Crucially, it also includes implementing safe work practices and procedures to ensure a secure work environment.

Explanation
Administrative controls are like the rules and plans we put in place to make sure work is done safely and efficiently. This includes things like how we organize tasks, schedule work, and assign people to specific jobs. Safe work practices and procedures are a big part of this – they are the guidelines that help everyone know how to do their job safely and avoid accidents. So, administrative controls are all about organizing work and setting up rules to keep everyone safe and on track.

PPE (PERSONAL PROTECTIVE EQUIPMENT)- PPE provides protection against hazards. It should be used when other safety controls are not practical, or in addition to other controls. For example, to help prevent slips, trips, and falls, make sure your employees wear slip-resistant footwear.

Explanation
The primary purpose of PPE is to minimize the potential for injury or illness by creating a barrier between the person and potential sources of harm. In restaurants, they wear mask and gloves to ensure cleanliness and minimize the transmission of germs between food handlers and customer

SOLUTIONS FOR HAZARDS IN FOOD SERVICE
-To reduce work hazards, job safety and health experts recommend two types of solutions making sure the restaurant has the right equipment to prevent hazards ("Equipment" solutions) and carrying out the work in a way that reduces the chance of such hazards happening ("work practice" solutions). Below are eight types of hazards, and the kinds of solutions our experts recommend to address them.

Explanation
In a workplace, hazards and accidents are naturally occurring. There is no specific or definite time for an emergency. Everything that requires action can promote an accident or injury. If hazardous things is always possible, we should be equiped with knowledge and solutions on how to handle things correctly.
To reduce work hazards, job safety and health experts recommend two types of solutions making sure the restaurant has the right equipment to prevent hazards ("Equipment" solutions) and carrying out the work in a way that reduces the chance of such hazards happening ("work practice" solutions). Below are eight types of hazards, and the kinds of solutions our experts recommend to address them.

HAZARD #1: Unnatural or Awkward Postures

Explanation
These are positions of the body that we do while performing work activities that usually stresses our spine and causes muscle fatigue and pain.

To address the hazards, the following should be considered:
*Use countertops and cutting surfaces that can be adjusted to the right height for different workers.

Explanation
Because workers vary in height, using adjustable countertops and cutting surfaces can be useful. For example, the last person who used the countertop is tall and the next person who will use it is a bit smaller, he/she can adjust the countertop for better and faster work.
*Install sinks that are the height of most workers' hips

Explanation
Installing sinks that are the height of most workers' hips reduces back pains.

*Make sure that all in equipment, utensils, pots and pans needed in the kitchen are within the of the shortest workers.

Explanation
Because the position is accessible even if the person is tall on the other hand, it is the opposite for those who have shorter height.
* Store heavy and frequently used items on racks that are no lower than hip height and no higher than chest height limit very low and overhead storage to items not often used.

Explanation
Placing heavy and frequently used items can reduce poor posture, making it easier to pick up and work faster. For example, the dutch ovens, we can put them in the central parts of our kitchen cabinets.

*Use tools with longer handles.

Explanation
In this way, it will be more secure when we hold, take or use the tools, it will reduce accidents and it will be easier for us to reach them without damaging the posture of our body.

*Organize work to reduce reaching, bending and squatting.

Explanation
Things are better organized. For example, when a kitchen tools and equipment are constantly being used, it is better to arrange them in a place that is easy to get or reach.
*Use an elevated work platform for high work .

Explanation
Elevated platforms refers to a device that provides access to the worker to inaccessible heights.

*Remove obstacle that get in the way of work processes and work flow.

Explanation
No matter what activity we are doing, it is better to organize the workplace first for faster and better work. For example, when you are slicing the ingredients and then the boiling water needs to be turned off, the floor is wet and it is rush hour, there is a chance of accident.

HAZARD #2: Repetitive Motions

Explanation
These are body works that require repeated actions that can cause harm.

*Spread repetitive tasks over the day and between workers.

Explanation
You can also ask co-workers to swap jobs with you if needed. In that way, the harm of repeating the movements will be eliminated and it is also an advantage because it is possible for you to become an all rounder.

*Change hands to spread out repetitive movement. See if you can use your right hand half of the time.

Explanation
See if you can use your right hand half of the time.
You can also alternate using your hands. For example, when mixing when cooking, you can always switch hands.

*Take frequent rest breaks from ythe repetitive activity.

Explanation
For example, when exercising, after 2 to 4 sets you should rest, this may also applied at work, we also need a quick rest then proceed to work.

HAZARD #3: Standing in the Same Place for a Long Time

Explanation
This often happens especially in the food industry and it's normal, but we have ways to reduce the strains, lower back pain etc.

To reduce this hazard and strain on the body in these areas, the following should be considered:
*Buy and install thick rubber mat to make standing more comfortable.

Explanation
Thick rubber mat increases comfort underfoot, provide relief from fatigue, prevent slipping and absorb impact.
*Buy stools or low small benches to allow workers to change their position and rest one leg and foot.

Explanation
Resting one leg relieves pressure and gets your blood flowing. We can buy or improvise stools/benches to rest one leg.
*Workers should take breaks from standing still by walking around to increase blood flow.

Explanation
This is similar to the explanation in Hazard #2, we can take a quick break from standing so that we can perform well.
HAZARD #4: Heavy Loads

Explanation
Heavy loads, especially those that are unstable (for example, enclosed weight that moves, such as bottles of liquid) increase strain on the muscles, tendons, ligaments and nerves in the neck, upper back, arms, lower back and pelvis. To reduce the hazard of very heavy and/or unsteady loads, there are many things owners, managers and workers of a restaurant can do.
*Use carts to move food production in and trash out.

Explanation
we need to use carts to bring in and out yung mga food production especially the heavy ones.

•Use equipment to assist with pours.

Explanation
We need equipment or gamit to help sa pours/tulo
*Store heavy loads between hips and chest. Store much lighter loads between chest and shoulders.

Explanation
we can lift something heavy faster when it is close to our hips and chest
*Organize work to reduce reaching, bending, pulling and squatting.

Explanation
You can increase your productivity by keeping organized, you will save time looking for things and will have more time to work on important tasks.
HAZARD #5: Forceful Use of your Hand Muscles* Use large, rubber coated handles or knives, spoons, ladles and forks to increase friction.

Explanation
it would be better if we use rubber coated handles or knives to increase the friction
*Use carts or hand trucks; buy lighter tools; buy tools that allow workers to keep their wrists straight.

Explanation
we can use carts or hand trucks to buy tools for the workers
* Grip objects, tools, equipment and knives with the whole hand, not just a few fingers. Pick up smaller loads keeping wrists straight.

Explanation
when we hold knives, we need to hold them properly because if we don't hold them completely, an accident might happen
*Pick up items from the bottom, using the whole hand. Avoid using only a few fingers.

Explanation
When taking the items below, you need a whole hand to pick them up
* Make the handles thicker on small tools; put tool down when not in use; attach

Explanation
It is better if the handles of the small tools are thick and when they are no longer used, put them in the right container
HAZARD #6: Slips, Trips and Falls
-Injuries from slipping, tripping, and falling may be due to poor traction (low friction bad lighting, inadequate handrails, oily and slippery floors, grease spills and poor "housekeeping". The following should be done to prevent or minimize the hazard:

Explanation
The 6th hazard is slip, trips and falls. There are a lot of possible causes to trigger this injury but all of it results to a painful outcome. They say that prevention is better than cure and that's why here are some thing to do to minimize the hazard.
*Increase traction on stairways and walkways. Install handrails on both sides of stairways.*Buy and install rubber mats.*Buy slips-resistant shoes with low heels. Install bright lights on stairways and walkways, *Replace worn-out torn carpet and rugs; fix rough and uneven floor surfaces.*Maintain a housekeeping schedule to keep walkways and surfaces clear*Mop slippery, wet floors and spills right away. * Keep floors and stairs clean and dry. *Move slowly and carefully near corner and when handling objects, such as pots, pans containers, vats and food.*Beware of blinds spots rips in carpets or rugs and rough and uneven floor surfaces.
*Make frequent requests to get these repaired.
HAZARD #7: Burns
-To reduce burns from hot surfaces (grills, stoves) hot oil and grease, there are many things owners, managers and workers should do:

Explanation
Everything that is too much has always a bad effect just like burns, too hot surfaces can result to so much damage. Burns can really be painful, there are many things that the internet says on what to do when we experience burns. However, not all of this are true and can even make a burn more serious. In that case, here are the proven and most effective ways to cure a burn.

*Use splashguards around hot surface.*Use materials handling devices, such as rolling carts with handles for moving vats. Use dry potholders and mitts.*Use pour assist devices.*Have burn fast aid kits. *Dry food before placing in hot oil. Never leave hot oil unattended.*Cool oil and grease before handling.*Use lids and covers. Fill fryers baskets no more than half full. *Keep liquids away from fryers. Turn off stove when not in use.*Keep pot and pan handles away from hot burners.*Place food in boiling water slowly to reduce splash. Make sure pot handles do not stick out over the edge of a range or stove.*Adjust burner flames to only cover the bottom of the pan.*Use long oven gloves or mitts for deep ovens. Do not open cookers and steam oven when they are under pressure.*Open lids away from you.* Get help when handling a heavy containers of hot liquid.
HAZARD #8: Cuts and Lacerations
-Cuts and lacerations can be caused by knives and unguarded machines. To reduce the risk of these types of injuries, the following can be done

*Make sure that machine guards are installed on all meat slicers, mixers, baking machines, and similar types of equipment.

Explanation
we need to make sure that our machine guards are installed on meat slicers, mixers, and baking machines
*Never remove machine guards when in use.

Explanation
never operate a machine without all safety guards.
*Never operate any machine unless you are trained in its use.

Explanation
you must attend general safety training and specific training on the machine you intend to use
* Never cut meat in a slicer once it becomes too tin; use a knife to complete the cutting

Explanation
don't use thin slices on meats, you should use sharp knives to cut them properly

*Never wear jewelry or loose clothing, which can get stuck in a machine

Explanation
Do not wear loose or torn clothing due to the potential for ignition, absorption of chemicals, and potential entanglement in machinery
*Cut and slice away from the body * Keep knives sharpened daily.

Explanation
Knives should be sharpened every day and when not in use, keep the knives in the right container
*Store knives properly in knife racks, not metal or plastic containers.
*Not let knives soak in soap or dirty water.

Explanation
its create opportunity for contamination it would lead to rust of the blade and handle
*Use the correct knife for the appropriate activity.

Explanation
ensure a secure grip optimal control and minimise the chance of mishaps keeping yourself and those around you safe

*Use a damp cloth under cutting board to reduce movement of the board.

Explanation
the wet towel cause enough friction to keep your cutting board from sliding around which reduc6the chance of knife accident and prevent your produce from falling onto the floor
*Do not place knives near the edge of the countertop.

Explanation
the closer a knife is to the edge of the countertop the closer you are to a really bad accident

*Carry Knives by the handle, with the cutting edge angled down and away from you.

Explanation
the only way to walk with a knife in hand is to carry it pointed straight down, with the blade turned towards your thigh
*Never hand knife to a coworker. Place it on a surface and let the coworker pick it up.

Explanation
pass it carefully holding the dull side of the blade with the handle facing toward the other person.
*Separate broken glass from trash.

Explanation
Never place broken glass or other sharp objects in a garbage bag or recycling bin. Place the box beside your garbage can/bag and the material will be collected.
FIRE HAZARD
- Cooking fires are the primary cause of home fires and home fire injuries. The major restaurant kitchen of cooking equipment fires start with the ignition of common household items (i.e., wall coverings, paper or plastic bags, curtains, etc.).
KITCHEN FIRES ARE MOST OFTEN CAUSED BY:*Leaving cooking food unattended.*Placing combustibles too close to the heat source.*Unintentionally turning on or not turning off the equipment.
Some common examples of fire hazards include: Electric Issues Hazard
-Faulty wiring, overloaded outlets, damaged cords, and electrical appliances left running can generate sparks or heat, potentially igniting a fire.
Flammable Material Hazard
- Storing flammable substances like gasoline, paint, or propane near heat sources or open flames can lead to fires.

Smoking
-Carelessly discarded cigarette butts or lit cigarettes near flammable materials are a common cause of fires.

Kitchen Hazard
-Cooking equipment, such as stovetops and ovens, poses a fire risk when left unattended or when flammable materials like grease are present.

Heating Device
-Space heaters, furnaces, and fireplaces can start fires if they malfunction, are poorly maintained, or are used improperly

HOW TO PREVENT KITCHEN FIRES?
-You can do a lot to prevent kitchen fires. Although you can't remove every possible source of a kitchen fire, you can minimize fire risks by removing hazards and maintaining your kitchen.


Follow these prevention tips to keep your kitchen safe:-You can prevent kitchen fires. Although you can't remove every source of fire, you can minimize fire risks by removing hazards and maintaining your kitchen clean.

THESE PREVENTION ARE TIPS TO KEEP YOUR KITCHEN SAFE:
-We know that one of the most hazardous place in our home is the kitchen. Because the kitchen is the reason for most of burning accidents, not only in the kitchen but how we use the appliances in our home.

*Keep appliances serviced, clean, and in good repair. Trash all the crumbs or any food left in trays or any left over food in the appliances like oven, tosters and etc.
we should always check our appliances to see if there is a chipped wires or any left over pieces like food in ovens that may lead to burning when using the appliances.
*Unplug electric appliances when not in use. So they will not conduct any electricity and will lead to a cause of fire.
sometimes leaving appliances plug can lead to short circuit, overheating or faulty outlets of the machines in our home that will lead into fire.
* Install a smoke detector near, but not in the kitchen. You don't want the small amount of steam that cooking sometimes generates to constantly trigger the alarm.
this is quite important for some cases like in restaurants or hotels or any company that requires a lot of cooking to be aware if there is any fire spreading that can lead to burning of the kitchen or the whole place.

*Use caution when lighting the pilot light or burner on a gas stove. Follow the manufacturer's instructions.
It is a good reminder to always read the manual first so that you will know on how to use the pilot light or the burners gas stove to avoid settings on huge flames which can heat up the kitchen that can lead in combustion in the process.
*Don't use metal in the microwave. The sparks can turn into fire or can seriously damage your microwave.
As it states that putting metal in the microwave can lead to sparks because metals are one of a conductors of electricity and heat and will surely lead to fire and burning of the microwave and if not checked properly the surroundings as well.
*Don't overfill pots or pans with oil or grease. The hot oil or grease can splatter and cause a fire.
Overfilling pots or pans with oil or grease is a common mistake that can lead to dangerous situations. When hot oil or grease splatters, it can easily ignite, causing a fire. To prevent this:

Use the Right Size Pot or Pan: Choose a pot or pan that is appropriate for the amount of oil or grease you need. It should have high sides to contain any splatters.
*Wipe up spills and don't cook on a dirty stove. Grease build up is flammable. A clean stove is a fire-free stove.
Maintaining a clean stove and promptly wiping up spills is essential for fire safety. Grease Buildup: Over time, cooking can lead to the accumulation of grease and food residue on the stovetop, around burners, and in the oven. This buildup is highly flammable and can ignite if exposed to high heat or an open flame.


*Always roll up long sleeves and tie back long hair when cooking. You don't need your beautiful flowing silk sleeves trailing in the spaghetti sauce, and you certainly don't need to catch on fire!
Keeping hair away from food helps maintain cleanliness in the kitchen, preventing hair from ending up in dishes. Tying back hair and rolling up sleeves ensure that you have full control over your cooking without any distractions or hindrances.

*Never leave cooking food unattended. Stay in the kitchen, especially if you're cooking in grease or if the oven is at a very high heat. Turn off the burner or oven if you need to leave the house or get caught up in a phone call.
-Staying in the kitchen enables you to monitor the cooking process closely, preventing food from burning or boiling over, which can cause burns and fires
*Keep dish towels, pot holders, and paper towels away from the stove. You might have left a burner on by accident, and built-up heat could ignite combustibles left near or on the stove or oven.-Once ignited, materials like paper towels can burn rapidly and spread flames to nearby objects or surfaces, potentially causing a destructive and dangerous fire.
By keeping dish towels, pot holders, and paper towels at a safe distance from the stove and oven, you reduce the risk of accidental fires and create a safer cooking environment in your kitchen.

WHAT IS ERGONOMICS?- Ergonomics is the science of designing the workplace to fit the worker. A properly designed workplace puts workers at risk of getting hurt.

Occur when the type of work, body positions, and working conditions put a strain on your body. They are the hardest spot since you don't always immediately notice the strain on your body or the harm that these hazards pose. Short-term exposure may result in sore muscles the next day or in the days following the exposure, but long-term exposure can result in serious long-term illness.

• The angle of your computer monitor, or the height of your desk. Think about whether your eyes are strained by the end of the day or if your wrists hurt from typing. A sound understanding of ergonomics can prevent most workplace injuries by adjusting tools to the user, putting an emphasis on proper posture to reduce the impact of repetitive movements.

• Ergonomics also takes into account the need for movement throughout the day. Office furniture has traditionally encouraged stiff, fixed postures and little movement. However, a balance between sitting and standing, which can be aided with a height-adjustable desk, is a proven way to combat the effects of sedentary workplace behavior.

These Physical Hazards include:
*Unnatural and awkward body positions. *Continuously performing the same motion over and over again during a work shift.*Standing for long periods of time in one spot.
SERIOUS INJURIES CAN HAPPEN IN THE RESTAURANT DUE TO:
*Slippery floors, poor lighting *Hot stoves, grills, oil and grease *Knives and unguarded machines


FIXING THE PROBLEM:
THERE ARE THREE WAYS TO WORK SAFER:
ONE: eliminate the hazards so the workers can't go near them.
-ONE is most important. When we use equipment or machines to eliminate or reduce: hazard we call this "engineering controls". Examples include:
• Lifting devices
• Lift tables
• Work surfaces at different height to prevent reaching and bending
TWO: change the way work is done by workers so there is less contact with hazards
TWO is next in importance. Examples of "changing the work" include:
• Allowing more rest breaks to enable workers bodies time to recover.
• Adjusting the pace of the job so that people are not working fast.
• Rotating workers so everybody shares the load and does less tiring tasks during the day.
• Improving your kitchen tool maintenance schedule so that knives are ALWAYS sharp
THREE: put protective equipment on the workers bodies.
THREE: personal protective equipment should be the last resort when no other contro method is possible. Sometimes the best solution is to use a combination of two or all of the strategies. The decision will usally be based on the task demands, equipment availability and restaurant resources.

WHY IS IT IMPORTANT TO REPORT THE FIRST SIGNS OF INJURY?-The first symptoms of injury are NOT always pain. Workers can experience fatigue soreness, discomfort, aching, burning, weakness, numbness and tingling in their hands arms, shoulders, back legs either on or off the job.

*Every employer wants a clean safety record. Unfortunately, the lack of reported injuries doesn't mean that the injury process hasn't started inside the body. The best way for employees to stop and reverse the damage to muscles and joints is to report these symptoms to their specific ta supervisor and to their doctor/clinician as soon as they feel them.
OCCUPATIONAL SAFETY HAZARD
-risks associated with working in specific occupations.

OCCUPATION SAFETY AND HEALTH
Reduce employee injury and illness related costs, including medical care, sick leave, and disability benefit cost, It can be important for moral, legal and financial reason.
*Workers in food industries are exposed to a wide range of hazards.*Same level falls or fall from heights o Exposure to sharp instruments and falling objects.* Collision with transport equipment or Work posture injuries.*Exposure to noise, heat and cold, dust, radiation, electricity.*Work in confined spaces.

The sooner they recognize and report these problems, the greater the chance of having a ful your oper medical recovery. The sooner these symptoms are reported, the faster they can get help written sa figuring out what part of the job task needs to be fixed with an engineering control and/or different way of doing the task.

SOLUTIONS FOR HAZARD IN FOOD SERVICE

-Make sure that the restaurant has the right equipment to prevent hazard thats the one solution "equipment solution"
-the second solution is carrying out the work in a way that reduces the chance of such hazards happening, and this solution is "working practice solution"
- Food industry have a wide hazard to define hazard in a simple way which means "risk or danger".
- In food industry the workers will experience some kind of sharp instrument and falling objects that can cause the workers injured.
- there are many posture injuries but i will give some of it "Back, Neck, and Shoulder Pain"
- in food industries workers are exposed in the idea of some restaurant kitchen may encounter the feeling of noise, hot and cold, radiation, electricity
-Confined space hazards are common within food processing facilities, and you need to pay special attention to worker safety when accessing these types of areas. Implementing a safety protocol, is indeed will help the workers feel safe and secured.
WHAT IS WORKPLACE VIOLENCE?
-Workplace violence is any act or threat of physical violence, harassment, intimidation, other threatening disruptive behavior that occurs at the work site. It ranges from threats an verbal abuse to physical assaults and even homicide. It can affect and involve employees clients, customers and visitors.

Explanation
As the book mentioned, workplace violence is as light as saying profanity to as serious as homicide. It is anything that disrupt the working environment.

There are a lot of examples here. Conflicts between co-workers, even between clients and visitors.

Safe Work Practices
- Written safe work practices provide employees with instructions on how to carry out to the specific tasks and how to protect themselves against known hazards. Following safe work practices helps employees minimize risks. Written safe work procedures that are specific to ce of having at your operation will also help with employee orientation and training. Make sure you have they can get written safe work practices for all areas of your workplace.

Explanation
Safe work practices are generally written methods outlining. So, We need to know about safe work practices because it is important/helps for each and every employee on how to perform a task with minimum risk to people, equipment, materials, environment, and processes.





HOW CAN WORK GUIDELINES AND POLICIES MAKE WORK HEALTHIER?- Adequate rest breaks, less overtime, paid sick days and vacation days can reduce the amount of time your employees are exposed to the health hazard. They also give them more time for their bodies to heal.

Explanation
We all know how important work life balance is. That there are more important things than work, example, mental and physical health. We also need enough rest in order for us to work and perform well.
- Better staffing can reduce how much your employees have to get done. This can lower the time pressure and help your employees work at a safer speed. This is very important for preventing strains and sprains.

Explanation
Burn out or overworked is also one thing that we need to avoid if we want a healthier working environment. When people our pressured due to workload they will burned out easily and that will reduced their productivity.

- Fair and equal opportunities for promotion help
workers to move up to better jobs over time. Often higher paying jobs have less injury hazards.

Explanation
This also applies in workplace. In every aspect in life, having a fair and equal opportunities for promotion will motivates every employee to give their best.

PROPER HAND WASHING

Hand Washing
- The single most important practice in preventing the spread of foodborne illness is proper and frequent hand washing. Since person-to-person contamination can play a significant role in the spread of some enteric pathogens, hand hygiene is a critical element in any outbreak prevention and control strategy.

Explanation
Just saying here, Handwashing is one of the most important things you can do to prevent food poisoning when preparing food for yourself or to others, kasi isa sa pinaka madumi sa parte ng katawan natin is hand kung saan saan ko to pinanghahawak like sa mga bagay na madudumi at minsan nakakalimutin nanatin mag hugas ng kamay. your hands can spread germs in the kitchen some of these during slight salmonella can make you very sick.
STEPS IN PROPER HAND WASHING
1.Wet the hands with warm, running water.
2.With soap, thoroughly wash the hands and lather up to the elbow
3.Scrub thoroughly using a brush for the nails, the rinse
4.Re-soap and rub hands for at least 20 seconds. Pay special attention to the back of the hands, writs, between the fingers, and under the fingernails
5.Hands should be rinsed well under running water
6.Hand should be dried with a single-use towel or hot air dryer
7.Turn off the faucet using a proper towel to prevent contaminating it again.
8.Use a disinfectant if available.




Explanation
Bakit nga ba kailangan natin sundan itong proper hand washing? Why it's important? Because washing your hands properly this step(ituturo mo Yung proper hand washing sa ppt) can help prevent the spread of the germs like bacteria and viruses, say for example nag luto ako ng kakainin namin this dinner then sa dami kong ginagawa nakalimutan ko ng mag hugas kasi late na. then madaling mag kasakit yung mga kumain ng ginawa kong food kasi madalas magkasakit agad Yung mga mahihina ang immune system like children and elderly. Kaya mahalaga itong gawin.
Wash the hands after the following activities: *Coming on duty or entering the kitchen *Touching bare body parts other than clean hands and the clean, exposed portions of arms *Using the toilet* Coughing, sneezing, using a handkerchief or disposable tissue, smoking eating, or drinking *Handling soiled equipment or utensils*Handling money* Switching from working with raw food to working with ready-to-eat food *Changing into uniform*Having a break *Leaving the kitchen

Explanation
In short sinasabi niya lang dito Washing hands can keep you healthy and prevent the spread of respiratory and diarrheal infections. Kasi ang germs can spread from person to person or from surfaces to people when you gaya ng Touch your eyes, nose, and mouth sa pag hindi mo paghuhugas ng kamay.
WHAT TYPES OF DISEASE CAN GOOD HAND WASHING PREVENT?
- Disease can spread through fecal-oral transmission, such as salmonellosis, shigellosis, hepatitis A. giardiasis, enterovirus, amoebiasis, and campylobacteriosis. Hand washing aster using the toilet is crucial. Disease can also be spread through indirect contact with respiratory secretions, such as influenza, streptococcus, and the common cold. Hands contaminated with urine, saliva, or other body fluids can also transmit diseases.

In short Yung germs kasi madaling kumalat lalo na from unwashed hands can be transferred to other objects, like for example table tops or toys at pwed'e rin ma transfer ang germs sa another person's hand.

SAFE HAND WASHING
-Cross-contamination from human body bacterial pools, dirty containers, utensils, packages and raw food.
1.Wet hands and brush
2.soap brush
3.brush and lather
4.Rinse
5.Soap hand
6.Lather
7.Rinse
8.Towel dry

Explanation
Kaya lagi tayo mag hugas ng kamay kasi isa ito para makaiwas tayo sa mga sakit.