CHAPTER 4

OCCUPATIONAL SAFETY HAZARDS IN FOOD SERVICE

OPERATIONS

Why Occupational Safety and Health Is Important For Companies

The occupational health and safety is about providing safety and health
measures in different work environments and sectors. 
It is an area that is concerned with the health, safety, as well as welfare of people
engaged in an organization. Every kind of work exposes individuals to a number of
hazards, for instance, dangerous machinery, loads that have to be manually handled,
electricity, toxic substances, working with display screen tools, risk of fire, or even
psychological hazards like stress.
OSH (Occupational safety and health) in companies is important for legal,
economic, and moral reasons.
1. Legal
Legal reason for OSH is related to the compensatory, punitive, and preventative effects
of laws that protect the safety and health of workers. OSH legislation requires all
organizations to ensure the safety, welfare, and health of employees and to conduct all
work related activities in such a manner that they should not pose any harm to them.
2. Economic
There are powerful economic reasons for decreasing work concerning accidents as well
as ill health. In addition to decreasing costs, efficient safety and health management
promotes the productivity of a business. Ill health and diseases related to work can
result in many days absence from work. Accidents can hinder normal operations and is
a possible addition to the operating costs of a company. The medical expenses incurred
by injured and ill workers in hospitals will be borne by the company.
3. Moral
It is morally right to safeguard a worker from any kind of harm. It is the duty of all the
companies to provide the best care to their employees. Friends and families would
expect their loved ones who go out to make their livelihood to come back home safe.
The grief, pain, and suffering of people who have their health affected or are hurt while
working for their companies are felt by workers as well as their family members.

HAZARD IDENTIFICATION AND RISK CONTROL

Accidents are preventable, as long as you take a proactive approach to health and
safety. By implementing a system of hazard identification and risk control, you can
prevent workplace injuries and diseases.
1. Identify Hazards
A hazard is anything that could hurt you or someone else. Consider every area of
your workplace when looking for hazards. Think about conditions or work
activities that could put your employees or guest at risk.
 Examples of workplace hazards include:

 frayed electrical cords (could result in electrical shock)

 boxes stacked precariously (they could fall on someone)
 noisy machinery (could result in damage to your hearing)
During work experience, you must remain alert to anything that may be dangerous. If
you see, hear or smell anything odd, take note. If you think it could be a hazard, tell
someone.

2. Assess the risk

Assessing the risk means working out how likely it is that a hazard will harm
someone and how serious the harm could be. Whenever you spot a hazard, assess the
risk by asking yourself two questions:

Always tell someone (your employer, your supervisor or your health and safety
representative) about hazards you can't fix yourself, especially if the hazard could cause
serious harm to anyone.

For example:

 ask your supervisor for instructions and training before using equipment
 ask for help moving or lifting heavy objects
 tell your supervisor if you think a work practice could be dangerous
If you are not sure of the safest way to do something on work experience,
always ask your work experience supervisor.

3. Make the changes

It is your employer's responsibility to fix hazards. Sometimes you may be able to

fix simple hazards yourself, as long as you don't put yourself or others at risk. For
example, you can pick up things from the floor and put them away to eliminate a trip
hazard.

The best way to fix a hazard is to get rid of it altogether. This is not always
possible, but your employer should try to make hazards less dangerous by looking at
the following options (in order from most effective to least effective):

Figure 1 (https://images.app.goo.gl/tSq3EGvzs6WjMZTo7)
 Elimination - Sometimes hazards - equipment, substances or work practices -
can be avoided entirely. (e.g. Clean high windows from the ground with an extendable
pole cleaner, rather than by climbing a ladder and risking a fall.)

 Substitution - Sometimes a less hazardous thing, substance or work practice

can be used. (e.g. Use a non-toxic glue instead of a toxic glue.)

 Engineering Controls – Physical changes to the way work is organized and
performed. Separate the hazard from people, by marking the hazardous area, fitting
screens or putting up safety barriers. (e.g. Welding screens can be used to isolate
welding operations from other workers. Barriers and/or boundary lines can be used to
separate areas where forklifts operate near pedestrians in the workplace.)

 Administrative Controls – are changes to the way work is organized and

performed. This can include planning, organizing, and scheduling of resources and
staffing. Safe work practices and procedures are an important form of administrative
control.

 Using personal protective equipment and clothing (PPE) – If risks remain

after the options have been tried, it may be necessary to use equipment such as safety
glasses, gloves, helmets and ear muffs. PPE can protect you from hazards associated
with jobs such as handling chemicals or working in a noisy environment.
For example, to help prevent slips, trips and falls, make sure your employees wear slip-
resistant footwear.

Figure 2: (https://images.app.goo.gl/YNR72FWbLBHMFFUd6)

Source:
https://www.education.vic.gov.au/school/students/beyond/Pages/hazidentify.aspx
 NAME: DATE:

COURSE/YEAR SCORE:
:
EXERCISE 1

Before answering the test, kindly read the pledge of academic honesty below: By
answering this test, I affirm that I will not give or receive unauthorized help and that all work
will be on my own. I am also aware that if I am caught cheating in any way, I will be
automatically given a score of zero "0" in this test and an additional penalty of 50 hours
demerit, suspension or even expulsion, depending on the frequency of such dishonest and
shameful act.
_______________________________
Signature over Printed Name
Direction: Kindly answer the following question.
Spot the hazard
1. If you spot something hazardous, what should you do?

Simple hazard (e.g. boxes on the floor in the way)

More complex hazard (e.g. frayed cords, damaged equipment)

Assess the risk

2. What two main things should the person in charge or responsible for safety consider when assessing
the risk?

Make the changes

3. What sort of risk control measures (hierarchy of control) should they consider?
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 happenings (‘work practice” solutions).
8 Types of Hazards and the Kinds of Solution
Hazard #1: Unnatural or Awkward Postures
Unnatural or awkward posture can include bending, reaching kneeling, squatting,
lifting lowering and carrying. Sometimes you need to hold a pot, pan, container, vat,
case of liquid or keg in an uncomfortable way.
There are many things that restaurant owners, managers and workers can do to
reduce the strain from awkward postures on their joints, muscles, tendons, ligaments
and nerves all over their bodies.
To address the hazards:
 Use countertops and cutting surfaces that can be adjusted to the right height for
different workers
 Install sinks that are the height of most worker’ hips
 Make sure that all in equipment, utensils, pots and pans needed in the kitchen
are within the of the shortest workers
 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
 Use tools with longer handles
 Organize work to reduce reaching, bending and squatting
 Use an elevated work platform for high work
 Remove obstacle that get in the way of work processes and work flow
Hazard #2: Repetitive Motions
Repetitive motions can lead to injuries when a task forces you to do the same
movements over and over again. To reduce this type of hazard, workers should:
 Spread repetitive task over the day and between workers
 Change hands to spread out repetitive movement. See if you can use your
right hand half of the time
 Take frequent rest breaks from the repetitive activity
Hazard #3: Standing in the same place for a long time
Standing in the same place for a long time increases strain on the muscles,
tendons, ligaments and nerves in the lower back, hips, legs and feet.
To reduce this hazard strain on the body in these areas:
 Buy and install thick rubber mat to make standing more comfortable
 Buy stools or low small benches to allow workers to change their position and
rest one leg and foot.
 Workers should take breaks from standing still by walking around to increase
blood flow.
 Hazard #4: Heavy Loads
Heavy loads, , especially those that are unstable( for example enclosed weight
that moves, such as bottles of liquid)m increase strain on the muscles, tendons,
ligaments and nerves in the neck, upper back, arms, lower back and pelvis.
To reduce the hazards of very heavy and/or unsteady loads, there are many things
managers and workers of a restaurant can do:
 Use carts to move food production in and trash out
 Use equipment to assist with pours
 Store heavy loads between hips and chest.
 Store much lighter loads between chest and shoulders
 Organize work to reduce reaching, bending, pulling and squatting
 Get help from coworkers when handling bulky or heavy loads.
If the load feels too heavy for two people then find a way to break up the load.
 Clear your walking path of objects and debris when handling heavy materials.
 Make sure the walking path is not slippery
 Bring the load you are carrying as close as possible to your body
 Keep your head and torso up
 Free your fingers and toes from underneath a box or load before placing it
down.

Hazard #5: Forceful Use of your hands Muscles

Forceful use of your hand muscles can result in injuries in back, shoulders, arms, wrist
and fingers. There are many things that can be done to reduce the force needed to do
everyday tasks:
 Use large, rubber coated handles or knives, spoons, ladles and forks to increase
friction
 Use carts or hand trucks; buy lighter tools; buy tools that allow workers to keep
their wrists straight.
 Grip objects, tools equipment and knives with the whole hand, not just a few
fingers.
Pick up smaller loads keeping wrists straight.
 Pick up items from the bottom, using the whole hand. Avoid using only a few
fingers.
 Make the handles thicker on small tools, put tool down when not in use

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:
 Increase traction on stairway 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 request 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.

 Use splashguards around hot surfaces.

 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 sick 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

Figure 3 (https://images.app.goo.gl/kea67FcDYUGETxZp6)
Hazard #8: Cuts and Laceration

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 the machine guards are installed on all meat slicers, mixers, baking
machines, and similar types of equipment
 Never remove machine guards when in use
 Never operate any machine unless you are trained in its use.
 Never cut meat in a slicer once it becomes too tin; use a knife to complete the
cutting.
 Never wear jewelry or loose clothing, which can get stuck in a machine.
 Cut and slice away from the body.
 Keep knives sharpened daily
 Store knives properly in knife racks, not metal or plastic containers.
 Not let knives soak in soap or dirty water
 Use the correct knife for the appropriate activity
 Use a damp cloth under cutting board to reduce movement of the board.
 Do not place knives near the edge of the countertop.
 Carry knives by the handle, with the cutting edge angled down and away from
you.
 Never hand knife to a coworker. Place it on a surface and let the coworker pick it
up.
 Separate broken glass from trash

FIRE HAZARD
Fire hazards are workplace hazards that involve the presence of flame or the risk of an
uncontrolled fire.
Fire hazards include:

 Live flames
 Sparks
 Hot objects
 Flammable chemicals
 Chemicals that can aggravate a fire

Cooking fires are the primary cause of home fires and home fire injuries. The majority of
cooking equipment fires start with the ignition of common household items.

Kitchen fires are most often caused by:

 Leaving cooking food unattended

 Placing combustibles too close to the heat source
 Unintentionally turning on and not turning off the equipment.

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:
  Keep appliances serviced, clean, and in good repair. Dump the crumb tray
and clean out the toaster crumbs periodically from the toaster or toaster oven.
Wipe out the microwave. Clean the oven. Unplug any appliances that start acting
funny, then have them repaired or replace them.
 Unplug electric appliances when not in use. Toaster ovens, mixers, coffee
makers, and so on, continue to draw electricity even when they’re not turned on.
So if the wiring is old or faulty, or if the thermostat overheats, a fire could break
out.
 Install a smoke detector near, but not in the kitchen. You don’t want the small
amount of smoke or steam that cooking sometimes generates to constantly
trigger the alarm — but you do want it to sense an actual kitchen fire.
 Use caution when lighting the pilot light or burner on a gas stove. Follow
the manufacturer’s instructions
 Don’t use metal in the microwave. The sparks can turn into fire or can
seriously damage your microwave.
 Don’t overfill pots or pans with oil or grease. The hot oil or grease, like in this
figure, can splatter and cause a fire.
 Wipe up spills and don’t cook on a dirty stove. Grease buildup is flammable.
A clean stove is a fire-free stove.
 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!
 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.
 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.

Source: (https://www.dummies.com/food-drink/cooking/kitchen-safety/how-to-prevent-kitchen-fires/)

Restaurants—with their open flames, hot equipment, electrical connections,

cooking oils, cleaning chemicals and paper products—have all the ingredients for a
fire to flame out of control. 
A fire can devastate your business, leading to lost revenues and even permanent
closure.
There are steps you can take to prevent fires and minimize the damage.
Staff training

Train your staff to:

 Find and use a fire extinguisher appropriately. An acronym you may find
helpful is PAST pull out the pin, aim at the base, and make a sweeping motion,
(be) ten feet away.
 
 Clean up the grease. Cleaning exhaust hoods is especially important, since
grease buildup can restrict air flow. Be sure to also clean walls and work
surfaces; ranges, fryers, broilers, grills and convection ovens; vents and filters.
 
 Never throw water on a grease fire. Water tossed into grease will cause grease
to splatter, spread and likely erupt into a larger fire.
 
 Remove ashes from wood- and charcoal-burning ovens at least once a day.
Store outside in metal containers at least 10 feet from any buildings or
combustible materials.
 
 Make sure cigarettes are out before dumping them in a trash receptacle. Never
smoke in or near storage areas.
 
 Store flammable liquids properly. Keep them in their original containers or
puncture-resistant, tightly sealed containers. Store containers in well-ventilated
areas away from supplies, food, food-preparation areas or any source of flames.
 
 Tidy up to avoid fire hazards. Store paper products, linens, boxes and food
away from heat and cooking sources. Properly dispose of soiled rags, trash,
cardboard boxes and wooden pallets at least once a day.
 
 Use chemical solutions properly. ; Use chemicals in well-ventilated areas, and
never mix chemicals unless directions call for mixing. Immediately clean up
chemical spills.

Be prepared: Have an emergency plan

If a fire breaks out in your restaurant, your staff must take control of the situation and
lead customers to safety.

 Be prepared to power down. Train at least one worker per shift how to shut off
gas and electrical power in case of emergency.
 
 Have an evacuation plan. Designate one staff member per shift to be
evacuation manager. That person should be in charge of calling 911, determining
when an evacuation is necessary and ensuring that everyone exits the restaurant
safely. Ensure your staff know where the closest exits are, depending on their
location in the restaurant. Remember that the front door is an emergency exit.
 
 Offer emergency training. Teach new employees about evacuation procedures
and the usage of fire-safety equipment. Give veteran staff members a refresher
course at least annually.
Source: https://restaurant.org/articles/operations/fire-prevention-basics-on-restaurant-fire-safety

In Case of Fire
 When a fire starts in the kitchen, you need to act fast to keep the fire from getting
out of control. But how you act depends on what kind of fire you have and where it is.

Follow these instructions for putting out kitchen fires:

 If you have a fire in the oven or the microwave, close the door or keep it closed,
and turn off the oven. Don’t open the door! The lack of oxygen will suffocate the
flames.
 If your oven continues to smoke like a fire is still going on in there, call the fire
department.
 If you have a fire in a cooking pan, use an oven mitt to clap on the lid, then move
the pan off the burner, and turn off the stove. The lack of oxygen will stop the
flames in a pot.
 If you can’t safely put the lid on a flaming pan or you don’t have a lid for the pan,
use your fire extinguisher. Aim at the base of the fire — not the flames.
 Never use water to put out grease fires! Water repels grease and can spread the
fire by splattering the grease. Instead, try one of these methods:
 If the fire is small, cover the pan with a lid and turn off the burner.
 Throw lots of baking soda or salt on it. Never use flour, which can explode
or make the fire worse.
 Smother the fire with a wet towel or other large wet cloth.
 Use a fire extinguisher.

 Don’t swat at a fire with a towel, apron, or other clothing. You’re likely to fan the
flames and spread the fire.
 If the fire is spreading and you can’t control it, get everyone out of the house and
call 911! Make sure everybody in your family knows how to get out of the house
safely in case of a fire. Practice your fire escape route.
Source: https://www.dummies.com/food-drink/cooking/kitchen-safety/how-to-put-out-kitchen-fires/

What is workplace violence?

Workplace violence is any act or threat of physical violence, harassment,
intimidation, or other threatening disruptive behavior that occurs at the work site. It
ranges from threats and verbal abuse to physical assaults and even homicide. It can
affect and involve employees, clients, customers and visitors.
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 hell.
 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.
 Fair and equal opportunities for promotion helps workers to move up to better
jobs over time. Often higher paying jobs have less injury hazards.

EXERCISE 2
NAME: DATE:

COURSE/YEAR SCORE:
:
 Before answering the test, kindly read the pledge of academic honesty below: By
answering this test, I affirm that I will not give or receive unauthorized help and that all work
will be on my own. I am also aware that if I am caught cheating in any way, I will be
automatically given a score of zero "0" in this test and an additional penalty of 50 hours
demerit, suspension or even expulsion, depending on the frequency of such dishonest and
shameful act.
_______________________________
Signature over Printed Name

Directions: Answer the following questions briefly.

1. How will you reduce the risk of cuts and lacerations caused by knives and unguarded
machines in the working area? Cite at least 5 preventative measures and explain.

2. Kitchen fires are most often caused by leaving cooking food unattended and placing
combustible too close to the heat source. What can you do to prevent or control such
hazard in your kitchen?

3. A poorly designed workplace puts workers at risk of getting hurts and injuries. List at least 3
physical hazards that may result to poor ergonomics.

WEEKLY ACTIVTIY

1. Given the 8 hazards mentioned in the lesson, choose among the 8 hazards
and create video demonstration identified in the lesson. You can submit it
 in my email imccchtm.jessacapangpangan@gmail.com. If you have any
questions and concerns, just leave a message in our group chat.

CHAPTER 5
KITCHEN SAFETY: PRECAUTIONS AND FIRST AID
Learning Outcome:

 Identifying areas of concern with kitchen safety and first aid

 Comparing first aid and precautionary measure for different accidents or injuries in the
kitchen.
 Enumerating various guidelines for prevention and other safety issues in the kitchen.
 Exercise 3
NAME: DATE:

COURSE/YEAR SCORE:
:

1. What is the first aid for choking if the person can’t talk, cry or laugh forcefully? Explain

2. When will you see a doctor if you are not sure how bad a burn is? Why?
3. Enumerate the contents of a basic first aid kit. Describe the function of each.