OCCUPATIONAL

HEALTH AND SAFETY

PRACTICES

FSM 111

Module 4
TEMPLATE 4: The Lesson Structure
Module No. MODULE 4: OCCUPATIONAL HEALTH AND SAFETY
and Title

Lesson No. Lesson 1: Workplace Safety Procedures

and Title

Learning 1. Discuss the workplace safety procedures

Outcomes

Time Frame Week 10 (3 hours)

Introduction Health and safety play an essential aspect of every employee in

the industry because all workers and employees desire to work in a
safe, secure and protected environment. Although there are laws
and regulations, exist to ensure the safety of employees,
customers and guests, yet there every year thousands of serious
injuries occur.

Abstraction WORKPLACE SAFETY PROCEDURES

Accidents may happen at any time and may occur in many ways
and forms. There are two basic factors of workplace accidents first
is ignorance and the other is carelessness. The workers must do
things right.

General Safety
 The following precautions must be observed in any working
area:
 Do not engage in rough practical jokes during work.
 Do not work if the employee is under the influence of drugs
or alcohol.
 Pay strict attention to moving and falling objects, such as
equipment, dollies, slicers, and mixers.
 Do not run in the work area.
 Stay alert at all times on the job.

Safety in the Kitchen

1. Cuts

 Do not catch the falling knives. Step backward to avoid

being cut;
 Carry the knife with the tip pointing downward, and the
cutting edge is away from the body;
 Never touch knife blades especially when it is newly-
sharpened;
 Putting a damp towel under the cutting board to prevent
slipping;
 Do not engage in horseplay with the knife;
 When working with a knife, always cut away from the body;
 Do not place the knife under the soapy water in the sink;
 Use a cutting board at all times;
 Use a correct knife for the job and do not use a knife to
open the can or bottle;
 Sharpen the knife before using them. Sharp knife is safer
than a dull one;
 Pick up the knife by the handle only; Hold the knife firmly
and make sure that the handle is free of grease;
 Never grate the food to close to the cutting surface; and
 Store knives to their proper storage when not in use;

2. Burns
 Always assume that pots and pans are hot;
 Use a dry potholder in handling hot pans. Wet cloths
conduct heat easily;
 Clean the work area regularly to avoid grease scattered
around the cooking area;
 In case of fire caused by grease, never use water to
extinguish the fire, in this case, it enables to spread the fire
to other areas;
 Lift the lids slowly and away from the face or body;
 Provide reminders on hot objects especially in moving the
hot objects from one place to another;
 Keep the towels used in handling hot foods away from the
cooking ranges, in order not to catch fire;
 Do not overfill the pot with oil in frying;
 Never allow the extended handles of saucepan or skillet to
extend into the work area, for this may be hit or bumped and
tend to fall off the range;
 Ventilate gas ovens before igniting; this is to allow any
compressed gas to escape;
 Ensure that fire extinguisher is visible where it can be easily
seen. Train employees to use them;
 Wear protective equipment;
 Ask for help when moving objects containing hot liquid;
 The employee should not leave the working area especially
when cooking with grease;
 Always use tongs when putting the food to boiling water or
oil; and
 Drink a lot of water when working around hot areas like the
kitchen, this is to allow the body to cool down to avoid heat
 exhaustion or heat stroke.

3. Slips and Falls

 Keep the floor clean and dry;
 Wipe any spilled liquid immediately and pick up any objects
on the floor;
 Walk and do not run or slide on the floor;
 Keep the kitchen free from clutters;
 Use proper footwear in the work area. (Do not wear sole
leather shoes, open toes, heels);
 Post a warning sign around spills or wet floor; rubber mats
in the work area;
 Install non-slip floor tile or Use slip-resistant ladder; and
 Use a ladder and set it on a flat and stable place;

4. Sprains and Strains

 Ask help when necessary to lift heavy objects;
 Use dollies in moving heavy objects around working
areas;
 Provide training to employees in the proper lifting
techniques;
 Organize storage area by weight, with heavier items
between knees and chest levels to minimize lifting;
 Use the ladder in reaching items on higher shelves;
 Keep the object close to the body;
 Lift objects with legs and bend knees before lifting;
 Do not lift with your back;
 Rotate tasks, especially working with a constant motion;
 Provide mechanical equipment to perform a repetitive
task; and
 Take a short break when doing a repetitive task.

5. Lock-outs
 Train employees to operate the machine. Never allow
employees to use the machine if not been trained to use it;
 Turn-off electrical switches and pull the plug off the electrical
outlet before cleaning or adjusting any parts of the machine;
 Keep fingers, hands away from the moving part. Wait until
the machine is in a full stop condition;
 Place special care in cleaning the slicing machine;
 Do not start a mixer until the bowl is locked in place and the
attachments are fully secured and fastened;
 Turn off the motor of the mixer when scraping the bowl;
 Use a wooden or plastic plunger to push the meat down into
 a slicer. Do not use your hands;
 Food cutter is the most dangerous pieces of equipment in
the kitchen. Keep your hands off to the front of the revolving
bowl when operating a food cutter;
 Make sure that all parts of the machine are secured in their
proper places before starting a machine;
 Lock-out procedures must be posted near the machine. And
ensure that the employee knows the lock-out procedures;
 Always follow the manufacturer's instructions and
recommendations when using electrical power equipment;
and
 Inform the employees not to wear any jewelry such as ring,
wristwatch or a tie when operating electrical power
equipment.

6. Dishwashing Safety
 Do not overload trays or force tray into the machine;
 Use a long pole with a hook to pull back the tray that stuck
in the machine;
 Do not leave the knife under soapy water in a washbasin;
 Stand close to the front of the work surface; Support your
feet to prevent twisting your back;
 Provide carts to put dirty containers to prevent the workers
from carrying heavy objects;
 Empty and sort cutlery bins before they are full;
 Use a cleaning tool with good grips when working with
heavy-duty tasks; and
 Put one foot on a step to reduce stress on the legs and back
when working for an extended period.

7. Safety for Room Attendants

 Use a pump spray bottle to reduce repetitive strain injuries;

Provide extended cleaning poles for hard-to-reach areas;
 Install a door stopper to hinges to avoid bending down;
 Use vacuum that is lightweight, quiet and self-propelled to
reduce vibration;
 Rotate work assignments and schedule work that minimize
exposure to hazardous materials;
 Shorten work hours and provide regular breaks as possible;
 Allow a five to ten-minute stretching activities before going
to work;
 Maintain excellent communication with regards to safety tips
to refresh employee awareness and knowledge; and
 Wear protective clothing like gloves, non-slip footwear,
 mask, goggles, knee pads.

8. Service Staff Safety

 Provide servers with smaller containers for table clean-up to
prevent carrying excessive weight;
 Provide carts with large wheels to bring food and dirty
dishes to avoid the servers carrying heavy loads and to
prevent strains and sprain injuries;
 Divide the large orders when serving;
 Move around the table to help guests to reduce the need for
reaching;
 Carry heavy tray over the shoulder to support it;
 Balance the serving tray by placing the heavier items in the
center of the tray;
 Use both hands to support and carry the tray; Grasp the
outside edge of the tray by keeping both wrists in a neutral
position;
 Move the glass closer to the server when filling up with
liquid Wrap a serving towel around the handle of the water
jug to minimize the pressure on the finger;
 Learn how to use both hands when carrying a heavy tray to
allow the muscles of each arm to rest;
 Get help when moving tables and chairs, do not lift them
alone;
 Carry fewer plates at a time and carry items closed to the
body to lessen the strain on the arms and back reaching;
 Place a caution sign to remind the employees that plates
under heat lamps are hot;
 Avoid grasping items over the table candles while serving or
removing food from the tables;
 Avoid using wet cloth when holding a hot object;
 Never stick a hand into areas where hot liquids are
dispensed; and
 Place a caution sign when removing items from the
microwave. Some food item continues to heat after the
microwave turns off

9. Bar Staff Safety

 To prevent the risk of injury, wear shoes with enough
cushioning to relieve the stress of the knees and back when
standing for long hours;
 Alternate the foot on the rail from time to time to reduce
stress on the back;
 Take short pauses. Let the muscle rest for 5 to 10 seconds;
 Use a step stool when reaching items on high shelves;
 Store glasses and liquors between a should and hip level,
and close when they are needed;
 When lifting heavy stuff, keep them close to the body;
 Keep the elbows close to the body when dispensing drinks;
and
 Be mindful of the posture depending on the type of work and
position of the body.

10. Casino Dealer Safety

 Use a step to reach the cards and bets, or if applicable

request the players to return the cards closer to you;
 Regulate the position of the body to deal with the cards
comfortably and maintain visual contact with all the betting
positions;
 Sit back in the chair and maintain a good posture whenever
possible;
 Frequently used items should be closer to you to reduce
bending the body. Move over the table to reach objects
rather than bending over;
 Use a "snap" technique to spin the ball instead of using your
wrist; and
 When pinching cards, move only the middle and index
finger.
 Do not move your wrist.

11. Front Desk Staff Safety

 Take a few minutes to break to relieve the muscles in doing
repetitive work;
 Vary your activities and pace of tasks to rest the muscles;
 Put one foot on a step or rail alternately from time to time to
reduce stress on the back;
 Wear shoes with enough cushioning to help reduce stress
on the back when standing for long hours;
 Request to install anti-fatigue matting to help reduce stress
on the back when standing for long hours;
 Ask for assistance if required to move heavy luggage;
 Adjust work station when necessary to reach frequently
used items;
 Make sure that the monitor is at the eye level and the
keyboard is at the elbow level; and
 Maintain a good posture when at work.

12. Bell Staff Safety

 Use a cart or dolly to lift heavy items;
 Pushcarts and avoid pulling. Place your hands just below
the shoulder when pushing;
 Check regularly if the tires and wheels are in good condition
to decrease the amount of force in pushing the cart;
 Report defective carts to the supervisor;
 Change your position or switch the task to reduce stress in
holding postures for long periods;

 Wear comfortable shoes with enough cushioning and non-

slip soles to minimize stress on the knees and back;
 Use different muscles (alternating the left and right hands to
handling luggage;
 Take a short break to rest the muscles;
 When lifting luggage from a car trunk, keep both feet firmly
on the ground. Get close to the load before lifting;
 Bend the knees and do not use your back when lifting;
 Store large luggage upright at low levels. Store smaller
items at waist levels; and
 Avoid storing items above the shoulder level cabinet.

13. Handling Luggage

 Alternate the left and right hands in carrying luggage;

 Pause a break when needed;
 Ask a buddy for help when needed; Lift heavy items using a
dolly;
 Use a cart when transporting luggage to another area;
 Push instead of pulling the cart;
 Reduce the number of times that luggage;
 Place the hand below the shoulder level on the cart handle
when pushing a cart;
 Make sure that the cart of working properly. Ensure that the
tires are fully inflated;
 Report faulty carts immediately to the supervisor; and
 Wear comfortable with non-slip soled and cushioning to
relieve stress on the knees and back