Workplace Hazards in Delicatessens
This fact sheet is for secondary school students undertaking work experience programs, and for their host employers. It can be
used as a tool to assist with task planning, and to develop appropriate induction, training and supervision to minimise any risk to
students while they are ‘at work’.
Students must be given instruction, and must be supervised at all times. Consideration must always be given to hazards
when allocating tasks. If any risk exists, students must NOT undertake the activity.
Hazard Possible Harmful Possible Employer Preventative
Effects Action to Prevent Action Students
Injury / Illness Can Take
Knives and deli Cuts Students must NOT use knives or Students must NOT use
slicers, powered powered cutting equipment knives or powered cutting
cutting equipment, Burns equipment
chicken rotisseries
Slippery floors Slips or falls Provide floor mats Wear non-slip shoes
Provide equipment to clean up Clean up spills quickly
spills quickly
Cleaning products Skin contact may cause Use the least hazardous product Use personal protective
irritation or dermatitis. for each job equipment (PPE) when
Ensure good ventilation provided – this could
Vapours or fumes may Make sure safety information is on include rubber gloves, eye
cause headaches and/or label and Material Safety Data protection
respiratory problems. Sheet (MSDS) is provided Read safety information
Provide appropriate personal on Material Safety Data
Long-term exposure may protective equipment (PPE) Sheet (ask for one if not
lead to chronic (ongoing) provided!)
health effects.
Contact with public Abuse, assault, robbery Provide adequate security Follow procedures and
Provide barriers where money is instructions regarding
handled security and contact with
Provide adequate outside lighting the public
Schedule at least two people per Report any concerns
shift immediately
Arrange customer service and
emergency response training
Standing for long Back injuries, varicose Provide floor mats Take breaks when needed
periods veins, fatigue Provide regular breaks
Rotate jobs
Manual handling Musculoskeletal disorders Re-design checkout stands Follow instructions and
(bending, reaching, including sprains and strains Rotate jobs training
stretching, pulling, Provide approved stepladder or Use mechanical aids,
lifting, repetitive step stool where needed for safe stepladders where
motions, checkout stacking and stock picking provided
scanners) Schedule regular breaks Seek help when you think
Provide mechanical aids a team lift is required
Store heavy items on lower shelves
Train staff in safe manual handling
techniques
Sexual Emotional stress, fear and Establish work place policy Report any concerns
harassment, work anxiety, physical illness Provide staff briefings or training immediately
place bullying
