What 5 things should you remember in relation to safety in the workplace?
The most important concept to remember is that you are responsible for your own safety and the safety of others. Most safety practices are common sense. Unfortunately, they can be forgotten or overlooked unless you make safe practices a habit or an instinct. Show
General SafetyBy doing things right, you and your co-workers will commit yourselves to safety on the job and everyone will benefit. Accidents occur in many ways but most often can be traced back to one of two basic factors: ignorance or carelessness. You must always be concerned with your own safety and with the safety of others around you. The following is a general list of safety precautions you must observe in any work area:
Kitchen Accidents and Their CausesOver 90% of all accidents are preventable, and three basic rules of kitchen safety, if enforced, will significantly reduce the likelihood of kitchen mishaps.
In a commercial kitchen, safety is everyone’s job. It is a responsibility that must be accepted throughout the working day. As stated many times before, accidents are caused — they do not just happen. They are the result of not knowing the proper way to do a task, carelessly performing an operation or job, or not being consciously aware during the performance of a task. It is wise to remember that careless workers not only jeopardize their own health and well-being, but also jeopardize those around them. Cooking is considered a fairly safe occupation, but hazards certainly do exist, not only in food preparation but in other related tasks as well. The most common accidents in the kitchen are cuts, burns, falls, and strains. All of these accidents happen when extreme carelessness or general horseplay is present. Carelessness and horseplay can be neither justified nor allowed in the commercial kitchen. CutsCuts are all too common in commercial kitchens because knives and other cutting implements are constantly in use. These cuts, and the seriousness of the cuts, however, can be held to a minimum by using ordinary good sense, by paying attention to the proper safety rules, and by practising proper cutting procedures. Once the skill of using a knife is developed, accidental cuts should not occur very often. However, when and if they do occur, they should be treated properly and without delay. If infection sets in, it can result in more serious consequences and the loss of many working hours. Remember: preventive care is always cheaper than injury treatment! BurnsTwo types of burns occur in the commercial kitchen: minor and serious. Minor burns are usually a result of wet or damp towels used to handle hot pots and pans, or from bumping an exposed area of your arm against a hot surface like and oven rack. More serious burns occur when grease is splashed, when steam escapes or is released too quickly, or when gas is turned on or released unknowingly. Burns are generally more painful than cuts, and they certainly take more time to heal. If the burn is severe enough to cause a blister, it should be treated promptly by trained medical personnel. FallsFalls can cause some of the most serious injuries in the commercial kitchen. They may disable or incapacitate a person for life. Falls are caused by extreme carelessness, wet floors and aisles, spilled food or grease, and by torn mats or warped floor boards. StrainsStrains may not be as serious as other types of injuries, but they are painful and can result in the loss of many working hours. They are caused by carrying loads that are too heavy and by improper lifting practices. Most strains do not require medical attention, but they do require time and care to heal properly. Safety Practices for the KitchenA kitchen has many safety hazards. It contains hot stoves, electrical equipment, and sharp tools. These hazards, combined with the busy, often frantic pace in a kitchen, make it very important that you work carefully while giving constant attention to the safety practices described below. Lock-out proceduresWorkSafeBC regulations require that all powered machinery or equipment shut down for maintenance or repair must be secured against the possibility of the equipment being accidentally turned on while being worked on. To safeguard the person working on such equipment, lock-out procedures must be posted near the equipment, and the procedures listed must be followed before repairs or maintenance can start. Locking out a machine usually means the power feeding the machine is disconnected either by pulling a plug, placing a switch in the off position, or turning a circuit breaker to the off position. The disconnected circuit is then secured in the inoperative position by the use of a padlock. The person doing the maintenance or repair keeps the key to this lock until the work on the machine has been completed. The worker then removes the lock and the machine is again operable. Depending on the situation, the lock might be used to secure the power switch of the machine or it might be used to lock shut the door to a circuit breaker panel where the thrown breaker is located. If the machine is not wired into its own power circuit but simply plugs into the wall, the lock-out procedure may require that the machine be turned off with its power switch and unplugged from the power receptacle. The plug end of the machine must be kept in plain view of the repair person so no one can inadvertently restore power without the repair person’s knowledge. Kitchen machines that must be locked out before repairs or maintenance can commence include, but are not limited to, meat saws, dough mixers, meat grinders, garbage disposal systems and meat slicers. You must be aware of the lock-out procedures that are to be followed before repairing or cleaning any machine. Lock-out procedures must be clearly posted by management near each machine. A sample lock-out procedure notice is shown in Figure 16. As has been stated, this notice would be posted near the machine that must be locked out. Figure 16. Lock-out procedure noticeDOUGH MIXER LOCK-OUT PROCEDURE
Procedures for equipment
Procedures for sharp utensils
Avoid burns
Keep floors safe
Handle glassware and china safely
Store supplies safely
Dispose of refuse properly
Lifting practices
HousekeepingGood housekeeping is an important part of safety and accident prevention. Many unsafe conditions can be corrected before they result in injury. Good housekeeping is a necessity for a safe and sanitary kitchen. A clean work environment leads to pride in workmanship and a safe operation. Good housekeeping procedures include the following:
Personal Protective EquipmentIn addition to being aware of the mechanical hazards in the kitchen, it is important that you use the correct protective clothing and equipment. Wearing personal protective equipment (PPE) can prevent accidents from happening. As a worker, you are responsible for the following:
To ensure that you are protecting yourself, your personal protective equipment (PPE) list should include the following items. ClothingThis includes well-fitted pants and jackets with all buttons fastened. Sleeves should be close fitting because sleeves that are loose and flowing are potential fire hazards when working over open gas burners. Health regulations require that all food handlers wear hair nets or use other approved methods for keeping hair under control. Aprons should be made of non-combustible and flame-resistant materials that do not melt under heat. FootwearThe OHS Regulation requires that approved footwear must be worn by employees in all industrial occupations. Ensure your footwear is sturdy and provides enough back support to not cause future back problems. Footwear suitable for commercial foodservice establishments must have a non-slip sole and a closed toe and closed back. Your footwear should be sturdy and comfortable, and if the environment you work requires steeled toes, such footwear should be worn. High leather tops on shoes are a good idea as they will protect your feet from hot grease or liquids. Hand protectionThe most common type of gloves used in food service establishments are natural rubber latex gloves, synthetic rubber gloves, and vinyl gloves. As it is impossible to distinguish between natural and synthetic rubber gloves simply by looking at them, you should read the label on the box to determine what they are made of. Some people may have an allergic reaction (known as dermatitis) or a more serious reaction known as anaphylaxis to the natural latex glove, and for this reason natural latex gloves are not recommended for use when preparing food. Mesh gloves should be used when cleaning the meat slicer. Thick plastic, gloves should be used when handling cleaning products. Eye protectionEye protection in the form of safety goggles or masks should be worn whenever there is a chance of eye injury. Particles flying through the air can easily land in your eye and possibly do permanent damage. Eye protection is important, for example, when working with the band saw cutting through bone or when working with corrosive cleansers that could splash into your face. Hearing protectionApproved hearing protection must be worn when high-level noise conditions exist. These conditions are not common in commercial kitchens but may be present in food manufacturing operations. RespiratorsRespirators should be used to protect yourself from inhaling harmful fumes or vapours such as those that often come from concentrated kitchen cleaning liquids. The respirator unit should be properly fitted to provide the best protection. Check the components to ensure they are not broken, cracked, or torn and that they do not have holes. Replace faulty components before use. Each unit will have a filter that should be checked regularly and replaced before the expiration date. Equipment SafetyExtreme care should be taken when operating equipment. Before you attempt to operate any tool or piece of equipment, you must be fully trained by an experienced operator. Make sure that all guards are in place and function properly and that all electrical connections are properly made. You should observe the following precautions when using equipment:
Ventilation systemsThe environment in which you work is very important. The air around you may be filled with smoke and steam. Kitchens have some type of ventilation equipment usually housed in the same units as the fire suppression systems. Many other types of ventilation equipment may be found in workplaces. It is important, regardless of where you are working, to become familiar with the ventilation equipment or systems and use them. Emergency shutdown systemsMany kitchens have emergency shutdown systems or “panic buttons.” These are installed so that only one switch has to be thrown to kill the power to a large amount of equipment. These systems are to be used when a person is being electrocuted or is caught in a piece of machinery. Under these circumstances, you do not have time to hunt for and throw the correct switch. Fast action is necessary. Hit the panic button. When you enter a kitchen for the first time, locate and learn how to use the emergency shutdown. Guards and barriersGuards and barriers are used as safety devices on many pieces of equipment used in a modern kitchen. Always use them to ensure you are operating the machinery in the safest way possible. Never operate a piece of equipment unless all guards and barriers are in position. UtilitiesEach time you have a new work location, check the location of the shutoffs for all of the utilities. That way you will be prepared for an emergency. ElectricalYou should make yourself aware of the location of the main panel or sub-panels being used, and you should learn how to shut them off in case of an emergency. If you must shut the power off, notify your supervisor right away. Obtain permission from the electrician before using a new service. Electrical extension cords, if they need to be used, should be orderly and not allowed to become tangled. Such cords should be taped to the floor whenever possible as this will reduce the chance of someone tripping over them Electrical safetyEven though you may normally deal with low voltages and current, the values are never far away from lethal levels. You can receive a shock or burn from any common electrical circuit. The severity of the electrical shock depends on four factors:
Normal household current (plugs and light circuits) is generally limited by a circuit breaker to a value of 15 amps. This device has been designed to trip and open a circuit if the 15 amp value is exceeded. It is possible to cause fatal injury with a current flow of only 50 milliamperes (mA). One milliampere (1 mA) is one one-thousandth of an amp. It is easy to see that the body is sensitive to relatively small values of current. In comparison, a 100 watt light bulb draws approximately 0.85 amp (850 mA) of current when connected to a 120 volt source. Remember, there are 15 amps available in each standard house circuit. Industrial circuits may have a required flow of several hundred amps. In both cases, these are dangerous amounts! In order for you to get an electrical shock, you must become part of the electrical circuit. You have to contact a live portion of a circuit while in contact with a lower potential such as a ground. Such an arrangement will complete an electrical circuit through your body to the ground, causing current to flow. Water supplyFind out where the water shutoff is located in your kitchen. If a pipe breaks or bursts, the water may damage material, tools, and equipment or work already done. In addition, water may create an electrical hazard if it comes in contact with electrical panels or outlets. If you must shut the water off, notify your supervisor at once. Gas supplyLocate the gas shutoff in the kitchen. Escaping gas can cause an explosion that could injure someone or do great damage. When the valve handle is running parallel with the gas line, the supply of gas is flowing and on. By turning the valve handle 90 degrees (that is, perpendicular to the gas line), you can shut off the gas supply. If you must shut off the gas, notify your supervisor immediately. Remember, you must have the gas flowing in order to light the pilot lights on equipment. Other servicesOther services, such as telephone, cable, and Internet, do not usually present any danger to people, and there is no way you can shut them off. If the lines for these services are broken or cut and if they must be located and repaired or moved, get in touch with the company that supplies the service. What is the 5 safety tips in the workplace?Workplace safety tips. Use tools, equipment and machinery properly. ... . Report any unsafe conditions. ... . Wear all necessary safety gear. ... . Keep your workplace clear from clutter. ... . Stay hydrated. ... . Practice good posture when sitting or lifting. ... . Take regular breaks. ... . Be aware of your surroundings.. What is the top 5 safety rules?The most complex safety topics boil down to these simple safety rules.. Always wear your seatbelt when in a vehicle or heavy equipment. ... . Always inspect equipment and tools. ... . Always use fall protection when working at heights. ... . Stay of out the blind spots of heavy equipment. ... . Never put yourself in the line of fire.. What are the 5 safety measures?Here are five safety measures that every construction worker needs to remember:. Always Double Check your Work Area. ... . Be Attentive when Working With Electricity and Equipment. ... . Prevent Fires and Maintain Fencing. ... . Wear Appropriate Safety Apparel and Gear. ... . First Aid Kits Should Be Readily Available.. What are the important things to remember in a workplace?The 10 rules for workplace safety are:. Always be aware of your surroundings.. Ensure you have the correct posture for back and neck protection.. Make sure you take regular breaks.. Always operate machines, tools and other equipment properly.. Always ensure emergency exits are clear and accessible.. |