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TAGOLOAN Community College
Baluarte, Tagoloan, Misamis Oriental
Tel.No. (08822)740-835/(088)5671-215
Hospitality Management Department
THC 2: Risk Management as Applied to Safety, Security and Sanitation
1st Semester of A.Y. 2020-2021
Introduction
Food establishments contain many hazards that can cause accidents and injuries. Falls,
cuts, scrapes, puncture wounds and burns occur when food handlers become careless or
equipment is not in good repair. The main point to remember is that accidents, like foodborne
illnesses, can be prevented. A food establishments must be prepared to deal with unexpected
events such as accidents, severe weateher and interruption of utility service.
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Rationale
In this lesson, you will know that accident prevention programs are good investments. Use
community resources to help build an effective plan. The students will learn that fire
departments and emergency healthcare providers can provide demonstrations and advice
that prepares for accidents or other problems linked to safety.
Intended Learning Outcomes
At the end of this module, students are expected to:
A. Recognize how human error leads to accidents.
B. Develop a first-aid plan.
C. Discuss the need for a fire exit plan, fire drill practice and fire extinguisher use.
D. Identify public health rules and regulations that pertains to accidents and crisis
management.
Activity
1. Class PowerPoint Discussion.
2. Exercises to apply the knowledge.
3. At home activities.
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Discussion
Working in food service can be extremely rewarding and offers a wide range of
opportunities. From fast food spots to four-star restaurants and from serving or bussing tables
to working behind the line as a sous chef or head chef, you can earn a fair income, learn a
lot, and spend time with interesting people. Unfortunately, these jobs come with risks and
food service injuries are common.
Those who work in customer-facing roles can hurt themselves reaching across tables to serve
or clear. They can trip on a slippery fall, or even find themselves face-to-face with robbers.
Those who work in the kitchen are subject to the risk of burns and other injuries from stoves
and ovens, knives and electrical appliances, as well as exposure to hazardous chemicals.
Even the employees that work at drive-thru windows or who deliver food can end up injured
on the job.
For those who work in food service, some injuries are more common than others.
Lacerations and punctures – these are a result of working with knives, as well as the risk
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from broken dishes.
Burns – Restaurant workers face the constant risk of burns from hot stoves, fryers and
boiling water, as well as from touching hot plates and other hot surfaces. Though
many minor burns are treated on-site, others require medical attention.
Sprains and strains – These occur to both front of the house and kitchen employees,
and usually result from improper lifting and reaching.
Eye injuries – In most cases these are incidents that occur in the kitchen because of
splashes from grease, hot liquids and sanitizing chemicals
Top 5 Most Common Accidents That Occur In The Kitchen
You might not really think about it, but the kitchen can be a dangerous place – it is the one
room in the house that offers up so many ways of hurting yourself, whether it be the knives,
boiling water, electricity or burning yourself on the hob and if you don’t take care and are
sensible then you are going to get hurt. The problem however, is that the kitchen is also place
for a lot of wonderful things, it can be a place for creation, an area for all your favorite foods
and a place to socialise and therefore that provides the problem that not everyone is so
careful and thinks about the dangers when entering the kitchen. It is used near enough every
day, a few times a day, so why would you think about the dangers every time you wandered
in and this is when accidents occur.
1. Cutting your hand when slicing a bagel.
Not one you might have originally thought of but studies have shown that it is a very
common kitchen based injury, in fact it has its own medical acronym called BRI’s which
stand for bagel-related injuries! Apparently people cut their hand when slicing a bagel
because they hold it wrong when slicing and go through the bagel to cut their hand.
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The ‘correct’ way to slice a bagel, if there is one, is to lay it flat on your kitchen surface
whilst keeping it steady with your hand and using a serrated bread knife, slice the bagel
horizontally, keeping the knife parallel to the work surface. Who knew that this much work
was needed for cutting a bagel!
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2. Slipping in spilled liquids
Spilling liquids is a simple enough mistake, and you can probably do it a hundred times
without ever having any accidents. I mean who hasn’t forgotten about a boiling pan to see
the water tipple over the top and onto the floor or splashed water everywhere when washing
up, it happens and often you get distracted and forgot about it and then someone later
comes along slips in the liquid and hurts themselves.
Of course the simple option is to clean up spills as soon as they are created and if you
struggle to always remember doing that, then keep a few dish cloths on the side so that
there constantly in your eye line and close at hand.
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3. Skin Contact when cooking with chilli peppers
Maybe another surprising one but chilli peppers are a popular choice when cooking and if
not looked after and used carefully can result in some uncomfortable and very painful
results. Chillies, while delicious, have natural oils that can result in burning anything they
come into contact with including your fingers. To stop this burning occurring you can do
simple things like wear rubber gloves or if you don’t like the thought of cooking in gloves,
then you can coat your hands in vegetable oil before chopping which will also stop the
burning.
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Once chopped wash your hands immediately with soap and warm water, if you have for any
reason got the oils on your hands then dip them in milk or yogurt to numb the pain. And the
top tip I would give anyone whose working with chillies is…..DONT RUB YOUR EYES! It
could be a very painful evening.
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4. Getting a knick when washing up.
Washing-up dishes is a monotonous but needed activity (unless you have the luxury of a
dishwasher), you don’t really spend much time organising what’s going in when and where
because you want it to be over as soon as possible so you can go back to enjoying life. This
however creates the chance that whilst not being fully attentive you can cut your hand on a
sharp knife or pierce your skin on a slightly chipped plate.
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Apart from the obvious, pay attention to what you’re doing, the way to stop this is by storing
your sharp objects on the counter-top until there ready to be washed individually rather than
throwing them all in at once.
5. Burning yourself
Come on now we’ve all done it, you’re cooking away and suddenly you accidentally touch
the pan or boiling water splashes and spits out at you or taking stuff out of the oven and risk
it by using a dishcloth rather than over gloves, yes we’ve all been there and have had to live
with consequences. There are probably hundreds of ways of burning yourself from the
minor sharp small burns you get from touching a hot oven tray to setting yourself on fire by
leaning over an open flame and catching hair or clothing.
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Of course setting yourself on fire is only going to happen on rarest of occasions whereas
minor burns can happen every time you cook. Not much you can really do to prevent the
tiny burns as they a common accident, but in case of a large fire or burn make sure you
always turn the oven and stove off after cooking and preferably have a fire extinguisher in
the house just in case, because you just never know.
Preventing and responding to burns in kitchen environments
If you cook often, you’ve probably been burned once or twice in your own kitchen. Now,
imagine working in a kitchen where the pots are bigger, the heat is stronger and the
pressure is higher. It’s easy to see why food service workers are at high risk for burns.
According to the Bureau of Labor Statistics, 6,910 workers in the accommodation and food
services industry lost time from work in 2017 due to burns caused by heat.
Common causes of burns in professional kitchens
Food service employees can get burned in a number of ways, including:
Spilling hot water or hot oil on the skin
Being engulfed by burning-hot steam
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Slipping and falling while carrying something hot
Pulling a hot item out of the microwave without the proper protective equipment or
lifting its lid too soon
Touching a hot oven rack
How can kitchen workers prevent burns?
Follow these tips to prevent burns in restaurant and other kitchen environments:
Use personal protective equipment, including forearm protection
Use two people to handle awkward pans
Use a cart to move hot objects
Pay close attention to the task at hand
When working with fryers, fill baskets no more than halfway, shake off excess ice
crystals before placing fryer baskets in hot oil and follow directions when adding or
disposing of fat or oil
Use caution when preparing hot drinks or using machines that dispense hot liquids,
keeping your hands out of the areas where liquids are dispensed
Never use a wet towel as a potholder
Clean up spills immediately and wear slip-resistant shoes to prevent slips and falls
Featured are actions foodservice operators can take to avoid accidents in the
workplace.
There are several actions restaurant operators and their employees can take to
minimize hazards in kitchens and dining rooms:
Act fast. Stop and quickly clean up spills as soon as they occur, and use wet floor
signs to mark the area.
Stay clear and dry. Make certain floors are free of debris and clutter. Do not store items on
the floor or in stairwells. Close cabinet doors after use. Do not wax, polish or treat floors in a
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way that might cause them to be slippery.
Light the way. Make sure lighting is sufficient for employees and customers to see where
they are going. Immediately replace burned out bulbs and fix electrical failures.
Keep mats safe. Mats should be placed on a clean, dry surface — a mat on a wet floor
presents a serious slip hazard. Mats also should be well maintained; torn or ripped mats
should be removed or repaired immediately. Operators should look for mats with high-
traction backing to prevent movement. Torn carpeting also should be replaced or repaired.
Study the floors. Wherever possible, or in new construction, install high-traction flooring
that meets standards
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Put a lid on it. Cover pans with lids whenever they are being carried so liquids do not spill
on the floor. In addition, do not overfill bussing containers. Items can fall, creating tripping
hazards.
Maintain equipment. Equipment should always be kept in good working order and not
leak grease or oil. Also, make certain cords to electrical appliances are not dangling or
creating a tripping hazard.
Report and investigate. Accidents should be reported as soon as they occur. Employees
should investigate the root cause of the accident, and an accident report should be completed.
Once the cause of the accident has been determined, the hazard should be eliminated
altogether if possible.
Train, train, train. Employees should be trained to look for dangers in the workplace,
including faulty equipment, potential trip hazards and disorganized spaces.
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Assessment
PROBLEM ANALYSIS
As a new employee was refilling the deep fat fryer, some excess cooking oil spilled unto the
floor. Later that morning, the fry cook fell due to the slippery floor. After the fall, the cook was
still in severe pain and was unable to return to work.
Guide Questions:
1. Why did this accident happen?
2. How can you help the cook?
3. How can you prevent future falls like this one?
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Resources and Additional Resources
Guidebook:
Food Safety A to Z Reference Guide
A treasure trove of scientific and comprehensive food safety information in one
user-friendly, alphabetical format
http://www.fda.gov/Food/FoodScienceResearch/ToolsMaterials/ucm216150.htm
Textbook:
Food, Water and Environmental Sanitation and Safety For The Hospitality Industry
And Institutions, Grace Portugal-Perdigon, PhD, MSFN< RND, Virginia Serraon
Claudio, PhD, MNS<RD, Libia De Lima-Chavez, MSFS, 2006
Additional Resources:
https://opentextbc.ca/foodsafety/chapter/causes-of-foodborne-illnesses/
https://blog.smartsense.co/food-safety-education-month-hazards-prevention
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