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Lesson 4

The document provides guidance on occupational health and safety, identifying common workplace hazards, how to evaluate risks, and implement controls. It outlines safety procedures for kitchen work including proper clothing, sanitation practices, safe use of tools and machinery, and first aid. Key hazards discussed include slips, burns, and machine operation as well as recommended controls like personal protective equipment, elimination of hazards, and administrative measures.

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Jeric Enteria Cantillana
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163 views53 pages

Lesson 4

The document provides guidance on occupational health and safety, identifying common workplace hazards, how to evaluate risks, and implement controls. It outlines safety procedures for kitchen work including proper clothing, sanitation practices, safe use of tools and machinery, and first aid. Key hazards discussed include slips, burns, and machine operation as well as recommended controls like personal protective equipment, elimination of hazards, and administrative measures.

Uploaded by

Jeric Enteria Cantillana
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Introduction to

Occupational
Health and
Safety
Lesson 4
Most Essential Learning Competencies:
• Explain the importance of Occupational Health and Safety.
• Identify risks and hazards in the workplace.
• Evaluate and control hazards and risks in the workplace.
Occupational health and safety is
concerned with protecting the
safety, health and welfare of
people engaged in work or
employment. The enjoyment of
these standards at the highest
levels is a basic human right that
should be accessible by each and
every worker.
Eliminates possible danger in the
workplace.
Reduce workplace stress.
Importanc
Uses of tools appropriately.
e of OHS
Procedures Updates the supervisor about unsafe
conditions.
Use mechanical assistance
Kitchen Safety Tips
1. Wear a
clean
clothing
and PPEs.
2. Tie hair during cooking.
3. Store knives in a wooden block drawer.
4. Keep
potholder
nearby.
Common Kitchen Sanitation
Practices
1. Washing hands thoroughly.
2. Washing the kitchen tools properly.
3. Use spoon
in tasting
food.
Safety Practices in the
Kitchen
1. Wearing mask especially when a co-worker has colds.
2. Removing
all
accessories
before
working.
3. Keeping fingernails short and clean.
4. Keeping
oneself clean.
5. Keeping tools and equipment clean.
Main Causes of Accidents
and Ill Health in the
Workplace
slips, trips and falls
contact with hot surfaces and
harmful substances.
Determining Hazards and Risks in the Workplace
Definitions of Terms

• Hazard - anything which may cause injury or ill health to anyone.


• Risk - hazard that will cause harm Health-overall condition of our body
• Safety - freedom from danger, risk or injury.
• Contaminate - infect by contact
• Bacteria - simple, one-celled organisms that may or may not be harmful.
• Virus - organism that depends on a host cell for development or reproduction.
• Fungi - may be small or large parasitic organisms growing in a living or dead plant or
animal matter.
Identification of Hazards and Risk in the
Workplace
Hazard Identification

The first step in reducing an accident is hazard


identification. It is identifying all situations or
events that could cause injury or illness.
Eliminating or minimizing workplace hazards need
a systematic approach. It is essential to try and
anticipate all possible hazards at the
workplace-known as the “what if” approach.
Types of Hazards in the Workplace
Physical hazards are environmental factors that can harm an employee
without necessarily touching them, including heights, noise, radiation and
1. Physical Hazards pressure. Safety. These are hazards that create unsafe working conditions.
For example, exposed wires or a damaged carpet might result in a tripping
hazard.
A chemical hazard is a substance that has the potential to cause harm to
2. Chemical life or health. Chemicals are widely used in the home and in many other
Hazards places. Exposure to chemicals can cause acute or long-term detrimental
health effects.
3. Biological Hazards

A biological hazard, or biohazard, is


a biological substance that poses a
threat to the health of living
organisms, primarily humans. This
could include a sample of a
microorganism, virus or toxin that
can adversely affect human health.
A biohazard could also be a
substance harmful to other
animals.
4. Ergonomic
Hazards

Ergonomic hazards are factors in


your environment that can harm
the musculoskeletal system. The
are Injuries that are caused by
strain placed on the body from
ergonomic hazards and aren't
always immediately obvious,
making these hazards difficult to
detect.
Evaluating and
Controlling Hazards and
Risks in the Workplace
• Elimination - physically
removing the hazard from the
procedure or the work area
• Substitution - replaces a
hazard with an action or material
that is less hazardous.
• Engineering Control - sed to
remove a hazard or place a
barrier between the user and the
hazard.
• Administrative Control - work
practices include altering the
way in which a procedure is
done, monitored, and/or
restricted
• PPE - wearing of
appropriate clothing inside the
workplace.
Elimination
Substitution
Engineering Control
Administrative
Control
Personal
Protective
Equipment
Directions: Read
the description in
each number then
rearrange the
letters to get the
correct word.
Maintaining OHS
Awareness
Fall Prevention Practices

If you spill anything, If you drop anything, Keep the floor clean Mop and mop-dry Always watch your Walk, do not run
wipe it up. pick it up. and dry. small areas at a time step.

.Remove or report all


aisle
obstructions8.Report
defective equipment
immediately.
Safe Use of Knives

1. When using a knife, focus on the job at hand.


2. Cut away from the body.
3. Keep the knife edge away from the body.
4. Always use a cutting board.
5. Keep knives properly stored; do not leave them in the sink.
6. Keep knife edges sharp.
7. Use the proper knife for the job, such as boiling and carving.
8. Use knives only for cutting food, not for opening cans or pounding ingredients
Use of Kitchen Machinery

1. Know the hazards of the machine when using it.


2. Always switch off or unplug before cleaning or adjusting a machine.
3. Machines should be switched off before being plugged in.
4. Do not start mixing machines until the bowl is properly placed and the
beater is securely fastened.
5. Always use choppers and wooden tempers when grinding meat.
6. Never reach into a vegetable chopper, meat grinder or ice grinder
when these machines are switched on
Heat, Electricity, and Gas

1. Never handle any electric switch with wet towels.


2. Do not stand on a wet floor when turning on electricity.
3. Always report electrical cords and ungrounded electrical plugs.4.Never
turn on a gas burner without lighting it.
4. When handling the dishwashing machine, learn to distinguish between
the hot water, steam and waste values.
5. Use dry potholders when handling hot utensils.
6. Keep stove top and hood grease free.
First Aid Rules
1. Keep seriously injured person lying down.
2. Never try to give liquid to an unconscious person.
3. Control bleeding by pressing on the wound with a gauze pad.
4. Restart breathing with mouth-to-mouth artificial respiration.
5. Immobilize broken bones with splints.
6. Cover burns with thick layers of clothes.
7. Keep heart attack patients quiet.
8. In case of fainting, keep the head lower than the heart.
9. Cover eye injuries with gauze pad.
10. Call a doctor immediately
First Aid Rules

Burns
Cool the burn with cold water. Do not put grease, ointments, or oil on a burn-they can make it worse. Do not try to clean a burn.
Call a physician.
Electric Shock
Pull the plug out if an appliance in involved or turn off the electric power, if possible. If you touch a person still in contact with
electricity. Start artificial respiration. Call a physician or the fire department immediately.
Falls
Stop severe bleeding. Cover wounds with sterile dressing. Keep the person comfortable and warm. If you think a bone is broken,
do not move the person unless necessary, as in the event of fire. Call a physician.
Food Poisoning
Call a physician. If the container is available, use the antidote recommended in the label. If none is given, call the emergency
station of the hospital, the nearest clinic, or your rural health center.
Basic Emergency
Evacuation Drill
Activity

•Have a quick
visit to your
kitchen.
•Evaluate its
condition using
this form.

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