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Positive Health and Safety Practices

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Mark Leo
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13 views23 pages

Positive Health and Safety Practices

Uploaded by

Mark Leo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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POSITIVE HEALTH AND

SAFETY PRACTICES
Module 5: Safety and Health at
Work
Spelling:
1. Safety
2. Hazard
3. Germs
4. Hygiene
5. Disease
6. System
7. Cough
8. Disposable
9. Prevent
10. Technique
Objectives:

 At the end of session, the learner will be able to:


 Identify appropriate healthy workplace habits
 Describe and determine proper Hygiene and sanitation at
work
 Identify and Recognize Hazards in the workplace and
ways to make work safer
Thought for the Day

“Ang kaligtasan ay dapat


pinaghahandaan”
Safety doesn’t happen by accident.
Peel the cabbage
What are germs?
• Germs are very small organisms that can
grow in the body and cause infectious
diseases. They can make you sick and are
easily transferred. There are, however, things
you can do to help prevent them from getting
into your system and making you sick.
How do you help prevent germs from getting
you or others sick?

• One excellent way is by


washing your hands very often.
When do you wash your hands?

Before eating
After using the bathroom
After touching a sick person
After blowing your nose, coughing or sneezing
 Before breastfeeding
Before preparing food
Before and after treating wounds
After handling garbage
What is the proper way to wash your hands?
1. Wet your hands with running water if possible.
2. Apply liquid, bar or powder soap.
3. Lather well.
4. Rub your hands vigorously for at least 20 seconds. Remember to
scrub all surfaces, including the backs of your hands, wrists, between
your fingers & under your fingernails.
5.Rinse well.
6. Dry your hands with a clean or disposable towel or let them air
dry.
How do we keep food, dishes, and work
area clean?
Washing and Cooking Food:
 Asimportant as it is to wash one’s hands thoroughly, you also need to wash
food off before eating it so that you do not ingest germs through food. You
need to:
 Use a clean water source to wash off fruit and vegetables (as well as a type of
sanitizer) before preparing to eat or serve.
 Cook the food thoroughly to get rid of germs that could be on the food. This can get
rid of a lot of unseen germs.
 Remember that food grows in manure and you would rather have these
germs removed by washing and cooking them out.
Washing Dishes and Storing Food
Germs can also be on dirty dishes and cooking pots and pans. So, before
and after using the cooking supplies (including utensils) you should:
Wash dishes with soap and water (preferably hot water when possible).
When storing food, try to make sure that it is sealed in a bag (to
prevent rats and cockroaches from getting to it).
If you see rat droppings in the food, you should throw it out. They
carry many diseases that can make you sick.
Never consume any bread or other food products with visible mold.
The food has gone ‘bad’ at this point and must be thrown out as it
could make you sick.
Keeping Your Work Area Clean
If you are planning to enter the workforce, especially in a
restaurant, it is very important to:
Keep your assigned workstation clean by washing it
thoroughly with either a sanitizer or a soap often throughout
your shift. Food is touching your workstation and can be
contaminated by an unclean surface. So cleaning it often will
help prevent germs getting you or customers sick.
*Note: The Department of Health inspects restaurants for
hygiene practices, so it is important that all areas remain clean
so your employer will be happy with you and your work.
In Summary:

Germs, or microbes, come from many


different origins (including food itself) and
can be kept out of food by following some
prevention techniques:
Sources of Microbes Prevention Techniques
Contaminated kitchen surfaces Ensure containers and kitchen surfaces are kept clean; Keep
garbage away from food being prepared.

Dust Keep surfaces clean.


Insects, rodents and pets Keep them away from food particularly for dry foods kept
outside of refrigerators or freezers, store in tightly sealed
containers.
Dirty hands and dish cloths Wash regularly.
Raw foods Keep foods separate to prevent cross‐ contamination; carefully
wash preparation surfaces and utensils between uses for
different foods.

Take particular care with surfaces and utensils used to prepare


meat and poultry to prevent potential spread of salmonella.
Water and Waste! (Clean Water and Toilet Facilities
How do we prevent the spread of germs?
1. Wash hands before and after using the toilet and before handling
food.
2. Use a toilet: If there is no toilet, relieve yourself far from water
sources and where it won’t come into contact with animals or
people. Cover it with dirt to avoid flies.
3. Use clean and safe methods of preparing and storing food.
4. Keep animals away from food and water sources.
5. Protect water sources and use clean water for drinking and
washing.
6. Cover food.
Hygiene and toilets:

 Keep wells and public water places clean. Do not let


animals near drinking water, also keep animals out of
latrines and homes (possible hygienic contamination,
risk of spreading of disease)
 Toilets should be at least 20 meters or more away from
the water source.
 Over time, one can throw lime, dirt or ashes in the
hole to reduce the smell and keep flies away.
 Make sure your toilet is covered.
Hazards in the Workplace

Types of hazards:
Safety hazards can cause immediate accidents and injuries. Examples: hot surfaces, slippery floors.
Chemical hazards are gases, vapors, liquids, or dusts that can harm your body. Examples: cleaning
products or pesticides.
Biological hazards are living things that can cause diseases such as flu, AIDS, Hepatitis, and TB. Examples:
bacteria, viruses, or insects. In the workplace, you can be exposed to biological hazards through contact
with used needles, sick children, animals, etc.
Other health hazards are harmful things, not in the other categories, that can injure you or make you sick.
These hazards are sometimes less obvious because they may not cause health problems right away.
Examples: noise or repetitive movements.
Find the hazard….
Controlling Hazards
Method 1: Remove the Hazard

The best control measures remove the hazard from the workplace altogether, or keep it isolated (away from workers) so it
can’t hurt anyone. This way, the workplace itself is safer, and all the responsibility for safety doesn’t fall on individual workers.
Here are some examples:

• Use safer chemicals, and get rid of hazardous ones


• Store chemicals in locked cabinets away from work areas
• Use machines instead of doing jobs by hand
• Have guards around hot surfaces

Method 2: Improve Work Policies and Procedures

If you can’t completely eliminate a hazard or keep it away from workers, good safety policies can reduce your exposure to
hazards. Here are some examples:

• Safety training on how to work around hazards


• Regular breaks to avoid fatigue
• Assigning enough people to do the job safely (lifting, etc.)
Method 3: Use Protective Clothing and
Equipment
Personal protective equipment is the least effective way
to control hazards. However, you should use it if it’s all
you have. Here are some examples:
• Gloves, steel‐toed shoes, hard hats
• Respirators, safety glasses, hearing protectors
• Lab coats or smocks
Give Solution to the
hazard
Quiz:

1. What are germs? (2pts)


2. When do you wash your hands? (3pts)
3. What is the proper way to wash your hands? (5pts)
4. What are the 3 types of hazards? (3pts)
5. Give 2 protective clothing and equipment. (2pts
Assignment

Read about the different


emergencies at work.

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