OHS IN THE KITCHEN

Occupational Health

and Safety
 What is Occupational Health

and Safety in the Kitchen?

Occupational Health and Safety • the anticipation,
recognition, evaluation, control and prevention of hazards
from work that may result in injury, illness, or affect the
well being of workers. • Means by which to control aspects
of work production that involve any degree of risk or
danger that may cause injury or harm.
 Eliminates possible

danger

Safeguard employee

Reasons for
productivity
Occupational

Health and

Safety Means to promote

workplace processes

Maintain worker health.

 What is hazard?

A hazard is anything with potential to cause injury, illness

or damage.
 PPHYSICAL HAZARDS

BIOLOGICAL HAZARDS
Types of

Hazards CHEMICAL HAZARDS

ERGONOMIC HAZARDS

PSYCHO- LOGICAL HAZARDS

The 4 Step System S A F E

Spot the Hazard

Assess the Risk
Fix the Problem
Evaluate Results

 STRATEGIES IN IDENTIFYING

HAZARDS AND RISKS

OBSERVATION – Observe your workplace.

RECORDS – Look into past records of work-related

injuries and find the causes. ; Gather information about

the workplace from other people.

INTERVIEWS – Interview co- workers of any complaints
 CONTROLLING HAZARDS AND RISKS

IN THE WORKPLACE

1. Eliminate completely the cause of the hazard.

2. Substitute with a less hazardous one.
3. Improving an equipment to increase its efficiency minimize

wastage ( engineering control)

4. Administration control
5. Wear personal protective equipment
 SAFETY PRACTICES IN THE KITCHEN

To keep oneself clean To keep tools and equipment clean

a) Wash hands thoroughly.

b) Keep fingernails short and clean.
c) Always wear PPE while at work.
d) Wear mask especially when a co-worker has colds.
e) Remove all accessories before working. Follow the correct

procedures in washing, drying, and storing kitchen tools and

equipment
 SAFETY PRACTICES IN THE KITCHEN

To keep the food clean

a. Never handle food when you have wounds, cuts, and infections.
b. It is best to work with clean and sanitized gloves at all times to minimize hand

contact with food.

c. Refrigerate food, especially perishable ones.
d. Keep food in clean containers with cover.
e. Wash fruits and vegetables thoroughly before use.
f. Check food and containers for any possible contamination.
g. Clean the containers of ingredients regularly.
h. Follow the policy of first in, first out. Those stored earlier should be used first before

those stored later.

i. Label packages of food to determine information.
 SAFETY PRACTICES IN THE KITCHEN

To keep the workplace clean

a. Do not do personal hygiene activities in the workplace.
b. Do not eat, smoke or spit in the workplace.
c. Do not sit on equipment and worktables.
d. Keep the surroundings areas free from dirt and disorganization.
e. Follow the Japanese philosophy of good housekeeping –

sort/seiri, set-in-order/seiton, sweep/seiso, standardize/seiketsu,

and sustain/shitsuke.
 SAFETY REGULATIONS

The Clean Air Act of 1999 • Also known as Republic Act No. 8749 •
Sets a comprehensive air quality management policy and program
which aims to provide and maintain healthy air for all citizens of the
country.
 Waste Management
Government program designed to instill awareness on people on how to manage
their household wastes by implementing waste management practices. Collection,
transport and processing of waste materials Waste Materials can be
•Biodegradable •Non- biodegradable Waste Materials can be •Hazardous •Non-
hazardous.

Reduce – minimize amount of waste

Reuse – using discarded materials again
Recycle – transform discarded materials to something new
Recover – generate energy from wastes
Dispose – throw wastes in landfill ProcessFlow of Waste Management
 Fire Safety

FIRE DRILL ACTIVITIES

1. Use of fire alarm system in case of fire
2. Operation of Fire Emergency
3. Performance of duties in relation to safety plan
4. Assessment of the responses made during fire drill
5. Documentation of fire drill results
6. Extent of participation of all those concerned
 Contingency Measures and Procedures

1. Emergency procedures in response to disasters

2. Arrangement between local police, hospital & other concerned

agencies
3. List of those who can help respond to the emergency
4. Updated list of facilities and equipment in the building 5.

Evacuation plan of personnel and workers Evacuation is the

immediate movement of people away from the hazard scene.

 KITCHEN WORKPLACE

Workplace Safety

Procedures
 Cuts

Kitchen
Burns

Accidents and

Their Causes Falls

Strains
 Safety Practices for the Kitchen

Procedures for equipment

Never use any machine you have not been trained to use.
Pull plug or throw switch to off position before cleaning or
adjusting any machine. Keep fingers, hands, spoons, etc., away
from moving parts. Wait until machine stops before moving food.
Check all switches to see that they are off before plugging into the
outlet.
 Safety Practices for the Kitchen

Particular care must be taken when cleaning the slicing machine.

a. First pull the plug.
b. Turn the gauge to zero in order to cover the edge of the blade
c. Do not touch the edge of the blade
d. Clean the blade from the centre out.
e. Clean the inside edge of the blade with a stick that has a cloth

wrapped around one end.

 Safety Practices for the Kitchen

Do not start a mixer until the bowl is locked in place and the
attachments are securely fastened.
When using a mixer, turn off motor before you scrape down the
sides of the bowl.
Use a wooden or plastic plunger rather than your hands or spoons
to push meat down into a meat grinder.
 Safety Practices for the Kitchen

Keep your hands to the front of the revolving bowl when operating
the food cutter. This is one of the most dangerous pieces of
equipment in the commercial kitchen.
Never start a machine until you are sure all parts are in their
proper places. If it is a machine that operates with gears, check
the gear position.
 Safety Practices for the Kitchen

Procedures for sharp utensils

Use the right knife for the job.

Do not grab for falling knives. When a knife starts to fall, jump
backward to get out of the way.
Always carry a knife with the tip pointing downward and with the
cutting edge turned away from your body.
Never talk while holding a knife in your hand. Should you start to
gesture with the knife, there could be serious consequences.
 Safety Practices for the Kitchen

When cutting with any knife, always cut away from your body.
This also applies to potato peelers or any implement with a
cutting edge.
Never place a knife in hot water as it will cause cracks in the
wooden handle. Never reach into soapy water in search of a
knife.
Use a cutting board at all times. Never cut on metal.
Place knives in designated knife drawers. Preferably, knives
should be placed in knife racks for proper storage.
 Safety Practices for the Kitchen

When cleaning or wiping a knife, keep the sharp edge

turned away from your body.
Always use a sharp knife; it is much safer than a dull one.
Less pressure is required on a sharp knife, and the
chances of a sharp knife slipping are much less.
Always cut with a back and forth sweeping motion, not
with downward force.
 Safety Practices for the Kitchen

Always cut with a back and forth sweeping motion, not with
downward force.
Use knives for the purpose for which they are designed, not
as levers or wedges or as bottle or can openers.
Pick up knives by the handle only.
Take a firm grip on a knife handle and always make sure the
handle is free of grease or any other slippery substance.
 Safety Practices for the Kitchen

When slicing round objects such as onions or carrots, cut a flat

base so the object will sit firmly and not shift when being cut.
Never force a meat band saw; it may jump from the bone.
When using a cleaver, be sure the item to be chopped is sitting
solidly. Note: Avoid chopping large, hard, or brittle bones with a
cleaver as the bones may splinter and become as dangerous as
flying glass.
When grating foods, never work the foods too close to the cutting
surface
 Safety Practices for the Kitchen

Keep floors safe

Wet floors are dangerous. Keep them dry.

Pick up or wipe up any spilled item immediately, particularly water
or other similar liquids.
When liquid or fat is spilled, have one person watch the area and
warn others of the danger while another goes for a mop. Small
areas may be sprinkled with salt to provide traction until the spill
is cleaned up.
 Safety Practices for the Kitchen

Walk. Do not run or slide across the floor.

Never leave utensils on the floor. Someone is sure to trip over
them, and it may be you.
Keep all traffic areas clear of boxes, garbage cans, portable
equipment, mops and brooms, etc.
When mopping kitchen floors, do only a small area at a time.
Using rubber mats behind the range is a good practice. However,
mats must be kept in first-class condition by daily cleaning and by
replacement when they begin to wear.
 Safety Practices for the Kitchen

Store supplies safely

When opening boxes, crates, etc. remove the nails. Do not bend
them down.
Always store heavy materials on bottom shelves, medium-weight
materials next, and light-weight items on top shelves.
Get rid of all dirt, grease, and trash promptly to reduce fire
hazards and to eliminate breeding places for rats and
cockroaches.
 Safety Practices for the Kitchen

Be sure light bulbs are guarded. As a precaution against fire, do

not store any materials within 45 cm (18 in.) of any bulb.
Use ladders, not boxes or chairs, to get things from high shelves.
Always have three points of contact when moving up and down
the ladder. Do not over reach, and never stand on the top two
rungs of the ladder.
 Safety Practices for the Kitchen

Lifting practices

Keep your back straight, but not necessarily vertical. Have a sure
grip on the object.
Keep the object close to your body.
Bend your knees before lifting.
Lift with your legs, not with your back.
Call for help to lift or move heavy pots or containers.
 Safety Practices for the Kitchen

Equipment Safety

Understand the correct operating procedures and safety

precautions before operating a piece of equipment.
Ensure that all guards are in place and functioning before any
machine is started.
Report defective or unsafe equipment to a responsible individual
to prevent serious injury.
 Safety Practices for the Kitchen

Report defective or unsafe equipment to a responsible individual

to prevent serious injury.
Do not distract or interfere with the equipment operator.
Make sure that the cords to electrically powered tools are in good
condition, with no frayed parts or bare wires showing and make
sure that the tools are properly grounded.
Keep edge-cutting tools properly sharpened so that they do the
job well and do not have to be forced because of dull edges.
 References:

https://opentextbc.ca/workplacesafety/chapter/workplace-
safety-procedures/
https://www.slideshare.net/chloeandreaa/occupational-health-
and-safety-ohs