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

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

OCCUPATIONAL SAFETY HAZARDS

REASON FOR OCCUPATIONAL AND HEALTH STANDARDS

There are three main reasons that have been generally accepted as why moves to prove occupational safety.

• MORAL
• ECONOMIC
• LEGAL

HAZARD IDENTIFICATION AND RISK CONTROL

Hazard identification is the act of identifying possible dangers or threats in a particular circumstance, while risk control is the process of implementing actions to limit or reduce such hazards to assure safety.

Steps:

• Identify Hazards
• Assess the Risks.
• Control (Elimination or Substitution, Engineering Control, Administrative Control, and PPE)

OCCUPATIONAL SAFETY

• Workers in food industries are exposed to a wide range of hazards.
• Same level falls or fall from heights
• Exposure to sharp instruments and falling objects
• Collision with transport equipment Work posture injuries
• Exposure to noise, heat and cold, dust, radiation electricity
• Work in confined spaces

SOLUTION FOR HAZARD IN FOOD SERVICE

EIGHT TYPES OF HAZARDS

• AWKWARD POSTURE

This includes working while in an uncomfortable position.

• REPETITIVE MOTION

This can lead to injuries when a task involves your body movements to be repeated over and over again.

• STANDING IN ONE PLACE FOR A LONG TIME

Standing in place for a long time can cause body pain especially on the muscles, tendons, ligaments and nerves in the lower back, hips, and legs

• HEAVY LOADS

By lifting heavy loads, it increases the tension on your body, especially on the muscles, tendons, ligaments and nerves on the neck, upper back, arms, lower back and pelvis that can cause strains.

• FORCEFUL USE OF MUSCLES IN HANDS

Pushing your muscles to its limits can cause injuries in the back, shoulders, arms, wrists, and fingers

• SLIPS, TRIPS AND FALLS

Precautionary measures are important in the workplace because slipping, tripping, and falling can lead to serious injuries and the main reason is poor housekeeping.

• BURNS

Burns and scalds are commonly caused by steam, spilling or splashing hot liquids and contact with hot surfaces such as food trays.

• CUTS AND LACERATIONS

Cuts and lacérations are common injuries in the meat packing and butchering industry. Knives, slicers, grinders, and sharp bones are all potential hazards that can be minimized with the use of personal protective equipment (PPE) safe work practices

FIRE HAZARD

• Most Often Cause of Fire
• Restaurant Kitchen Fire Prevention
• Kitchen Fire Prevention

MOST OFTEN CAUSE OF FIRE

• Cooking food unattended
• Combustibles near to the heat surface
• Unintentionally turning on or off of equipment

KITCHEN FIRE PREVENTION

• Keep appliances serviced, cleaned, and in good repair.
• Unplug electric appliances when not in use.
• Install a smoke detector near, but not in the kitchen
• Use caution when lighting the burner gas stove.
• Don't use metal in the microwave.
• Don't overspill.
• Wipe up spills and don't cook on a dirty stove.
• Always roll up long sleeves and tie back long hair when cooking.
• Never leave cooking unattended.
• Keep dish towels, pot holders, and paper towels away from the stove

RESTAURANT KITCHEN FIRE PREVENTION

WHAT TO DO INCASE OF FIRE

• Inspect solid fuel cooking appliances on a monthly basis.
• Have cooking appliances in low-volume kitchens inspected quarterly.
• Have cooking appliances in moderate volume kitchens inspected twice a year.
• Have cooking appliances in high-volume kitchens inspected quarterly
• Equip cooking appliances with non- combustible grease filters.
• Place only non-combustible, easily cleaned racks, trays, and containers.
• Install appliances from at an adequate distance from other surfaces
• Train all kitchen staff on the hazard of fuel- air combustion, explosive materials, and ignition sources as well as how to operate equipment properly.