TYPES OF HAZARDS & RISKS IN THE WORKPLACE What is Hazard? - A hazard is a potential source of harm or adverse health effect on a person or persons. TYPES: BIOLOGICAL HAZARD > These are organic substances that pose a threat to the health of humans & other living organisms. > These organisms can affect human health, including infection (occurs when organisms invade the host and multiply in the body), intoxication (occurs when bacteria produce toxins that affect the body) and even death. > Major biological hazards: - bacteria = are tiny living organisms, also called microorganisms, so small they cannot be seen with the naked eye but can be observed using a microscope EXAMPLE: salmonella, Bacillus anthracis - virus = is a very small particle that is capable of infecting a cell and potentially causing disease EXAMPLE: hepatitis A virus > - parasites = is an organism that lives in another organism, called the host, and often harms it EXAMPLE: toxoplasma gondii, Taenia solium PHYSICAL HAZARD > Can be any factors within the environment that can harm the body without necessarily touching it. > Example: Temperature, Equipment, Environment of workplace CHEMICAL HAZARD > are present when a worker is exposed to any chemical preparation in the workplace in any form(solid, liquid, gas) > workers who are sensitive to certain chemicals could experience illness, skin irritation, or breathing problems. > Example: Cleaning product, pesticides, acids, solvents, paints FIRE HAZARD > workers are exposed to fire hazards typically from heat-producing equipment. > Example: burners, gas, ovens, matches PREVENTING KITCHEN FIRES 1. Keep the stovetop clean. > Cooking on a regular basis leads to build-up from substances like leftover food and grease, which can easily catch fire. Wipe up spills and clean the area regularly with white vinegar or any surface cleaner. - Before events when you know you'll be cooking a lot, such as parties and holidays, give the stovetop and oven a thorough cleaning to prevent any disasters that could ruin the day. - Different types of stovetops require different deep-cleaning techniques. On a glass stovetop, use baking soda and a damp towel to soak and loosen the build-up before scraping it off. - For coil burners, remove and scrub the coils as well as the drip pans, or replace the drip pan liners. - With gas burner cooktops, soak and scrub the grate in soapy water and use a vinegar and water mixture to scrub the cooktop. Use dish soap and a toothbrush to remove any stubborn grease build-up. 2. Keep appliances clean > Just as with the counters, check for grease or food build-up on your kitchen appliances, such as toasters, toaster ovens, electric griddles, and deep fryers. After many uses, appliances can develop build-up of flammable substances. Use an oil-based cleaner or a mixture of concentrated liquid dish soap and baking soda to scrub away the grease and food. 3. Regularly inspect and service your appliances. > Regular inspections of your appliances, whether you do it yourself or hire a professional, are also important to determine whether the items need servicing. -One quick inspection you can easily do yourself is to examine electrical cords occasionally to make sure they're not broken or frayed. If the cords are compromised, replace them. 4. Check your smoke detectors > Make sure you have working smoke detectors on all floors of your home. You should have a smoke detector either inside or just outside of your kitchen. 5. Unplug electric appliances when you’re not using them. > Even when appliances are turned off, they still draw an electrical current. If the product is faulty or defective, leaving it plugged in can start an electrical fire. 6. Don’t leave cooking food unattended. > If you’re frying, broiling, boiling, or grilling any food, you must stay in the kitchen. If you need to leave, turn off the burner first. If you’re baking, broiling, or simmering food, set a timer and check it regularly. 7. Don’t wear long, loose sleeves while cooking > Loose clothing can easily drag through food, touch open flame, or catch on pot handles. Roll up long sleeves or wear close-fit clothing to avoid this hazard. > Before you start cooking, remove any other loose articles of clothing like scarves or ties. > Long hair can cause a similar hazard. Be sure to tie up long hair to keep it out of the way when cooking. 8. Keep any flammable objects away from the stovetop > It’s common to set a towel or potholder next to the stove and forget about it, but these objects can easily get too close to a heating element and catch fire. Any flammable objects, such as oven mitts, curtains, wooden utensils, and packaging, should be kept away from the stove and clear of danger. 9. Don’t use metal objects in the microwave > Microwaving metal objects like aluminum foil or silverware can create sparks and set off a fire. WORKPLACE HYGIENE Install Hand Sanitizers > To make your company environment more hygienic and healthy, consider mounting handwash dispensers in other areas as well. This will make them readily available should employees or clients feel the need to clean their hands without having to take a trip to the washroom. Set Up a Garbage Disposal System > Install a garbage disposal system so that people visiting the workplace know where and how to get rid of waste. Have dustbins placed at several locations within the premises. It not only keep the workplace hygienic, but also helps avoid unpleasant odors due to poor disposal. Just make sure they get emptied. Ensure That Utensils Are Cleaned > Food debris like soup, particles, and sugar are a good breeding zone for germs. All utensils should be washed with soapy warm water, rinsed and dried. Educate Your Employees > Having someone do the cleaning two or three times a week is great, but it will not be enough. You need to educate your team as to why it’s important to keep the working environment clean. Educate them on the high-risk hotspots for germ infection, such as toilet seats, reception desks, service charters, telephones and so on. Discuss your company’s potential hot spots and exchange ideas on how best to keep everything clean. Insist they clean their work areas using sanitizing wipes, and reiterate the importance of covering their nose and mouth as they sneeze or cough. Allow Sick Days > It is a common habit for most of us to take over the counter medications to combat common illnesses such as a cold. However, this does not mean that we are healthy and non-infectious. If employees request a sick day, allow them to work from home or just give them time off. Handwashing > You must always wash your hands after: -Sneezing, coughing, or touching your mouth or nose -Using the bathroom -Smoking or using toothpicks -Handling raw foods -Cleaning and wiping tables, food preparation surfaces, or equipment -Handling soiled objects, garbage, or money Steps for proper hand washing: 1. Wet hands with warm water. 2. Apply liquid soap and lather for at least 20 to 30 seconds. 3. Scrub backs of hands, wrists, all fingers, and under nails. 4. Rinse under running water, pointing down toward the drain. 5. Dry with a paper towel. 6. Turn off taps and open bathroom door using the paper towel WASTE HANDLING MANAGAMENT Waste Management -- Is the process of treating wastes, and it offers a variety of solutions for recycling items that don’t belong in the trash. -- Disposes of the products and substances that you have used in a safe and efficient manner Evaluate your waste > This is the classification or categorization of the waste. > to be able to handle the waste properly, the company first needs to determine whether the waste is hazardous or not Store your waste > Depending on the type of waste, there will be different requirements in terms of storage facilities. Waste can be in solid or liquid form, so it is important to store it according to its characteristics. Different kinds of waste may require different types of storage containers. Transport and dispose of your waste properly > The company is responsible for its hazardous waste forever. To help ensure that waste is transported and disposed of properly, and to reduce your liability, choose a transporter properly. Train personnel > Training all employees who have any role in handling, storing, or otherwise managing hazardous waste is a necessary step for ensuring compliance with hazardous waste rules. Personnel must be familiar with each waste’s hazards, appropriate safety procedures, and all aspects of compliance. Keep records > The purpose of keeping records is to provide evidence that the waste is stored according to the procedures. PROPER CLEANING OF WORKPPLACE Maintaining a clean work environment is critical in preventing foodborne illness. Bacteria can grow on unsanitary surfaces and then contaminate food. Just because a work surface looks clean does not mean that it is sanitary. Always ensure that you clean and sanitize a work area before starting to prepare food. Foodborne Illness > Is an infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. Common Foodborne Illness Symptoms > Vomiting > Diarrhea > abdominal pain > Fever > chills Cleaning with soap and other detergents is just one step of the cleaning procedure. It is also necessary to sanitize. Cleaning will remove any dirt or grease, but will not necessarily kill any bacteria or other pathogens. Only a sanitizer will kill bacteria and ensure the area is safe for food preparation. CLEAN YOUR SINK > Studies have found that the kitchen sink is crawling with even more bacteria than the garbage bin (the drain alone typically harbors 18,000 bacteria per square inch) > Though hot, soapy water is amazingly effective at eliminating bacteria, for added insurance, clean these areas frequently with a solution of 1 tablespoon bleach per quart of water (the bleach will also kill off some of those microbes in the drain). WORKTOPS > It's very important to keep worktops and chopping boards clean because they touch the food you are going to eat. If they aren't properly clean, bacteria could spread to food and make you ill. You should: - always wash worktops before you start preparing food - wipe up any spilt food straight away - always wash worktops thoroughly after they have been touched by raw food including meat, poultry, vegetables or raw eggs - never put ready-to-eat food, such as washed and ready to eat salad, bread or washed fruit, on a worktop or chopping board that has been touched by raw meat or other raw foods, unless you have washed it thoroughly first SAFETY & HYGIENE STANDARDS > Proper personal hygiene is critical in any food service premise. Personal hygiene includes: > Showering and bathing regularly > Keeping hair clean hair and covered or tied back > Keeping clean clothing and footwear that is used only at work > Handwashing regularly > Using clean utensils for tasting food > Using separate cloths for cleaning and wiping plates - Handwashing HYGIENE RISKS Cross contamination > One of the biggest causes of tummy upset is cross contamination. This is when germs on one food are accidentally passed to other foods – usually from a person’s hands or kitchen utensils. But these health risks can be easily prevented: > Wash your hands with soap and clean water before touching food and immediately after handling raw food (e.g. meat, eggs), handling bins, touching pets, or going to the toilet. > Clean and disinfect all surfaces immediately after preparing food > Ideally, use different color-coded chopping boards for raw and ready-to-eat foods > Cover food or keep it in sealed containers to stop germs getting in > Store and prepare raw food away from cooked and ready-to-eat foods > Keep any pets or animals away from food preparation and eating areas Cleaning > Decontaminate items in the right way at the right time to remove any germs and help stop them spreading to food > Make sure all utensils and equipment are spotlessly clean before use > Regularly clean and disinfect things that people often touch, such as taps, cupboard handles and switches > Clean all food preparation surfaces with surface disinfectant spray or wipes immediately after preparing food. For direct food contact surfaces, rinse thoroughly with water after product has been used. > Use paper towels or disposable cloths if possible and if you if you reuse cloths, decontaminate them between each task Cooking > Cook meat thoroughly to kill the germs that cause tummy upset. To check your meat is cooked, insert a knife into the thickest part – there should be no sign of pink meat and any juices should run clear. When reheating food, make sure it is steaming hot all the way through, and never reheat food more than once. Chilling > Keeping foods cool (0–5°C) or frozen slows the growth of bacteria. Always check the storage instructions and ‘use by’ date on your food’s packaging. If you have any leftovers, cover and store them in your fridge or freezer within two hours of cooking, making sure they have completely cooled first. Separate them into smaller containers to speed up cooling if necessary. Dirty Dish Sponges > Ideally, you should change your sponge every couple of weeks depending on how often you get to wash your dishes with them. A regular dish sponge harbors bacteria and can spread diseases if not properly sanitized and cleaned. > Remember to regularly change and clean your sponges. Get rid of bacteria by getting the sponges wet after cleaning then setting it inside the microwave for a minute. Dish cloths should be washed regularly and use bleach if it is available. FOOD SPOILAGE AND POISONING Food Spoilage Is the deterioration of the color, texture, flavor and overall consistency of a fresh food product. How to know when food is spoiled > Usually (not always) spoiled food displays the following characteristics: color changes, liquids can become cloudy, slime may occur, there is change in taste and smell. Preventing Food Spoilage > Keep cold food cold and hot food hot. (Bacteria grows between 5-60 degrees Celsius, so do not keep them for more than an hour at this temperature) > Kill off bacteria at 74 degrees Celsius . > You can only reheat food once. Food Poisoning Is an illness which occurs when food that contains harmful bacteria is digested. Causes: > Bacteria and Viruses: Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food. > Parasites: Parasites are organisms that derive nourishment and protection from other living organisms known as hosts. > Molds, Toxins, and Contaminants: Most food poisoning is caused by bacteria, viruses, and parasites rather than toxic substances in the food. But some cases of food poisoning can be linked to either natural toxins or added chemical toxins. > Allergens: Food allergy is an abnormal response to a food triggered by your body's immune system. Some foods, such as nuts, milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat or soybeans, can cause allergic reactions in people with food allergies. Symptoms: > Symptoms may range from mild to severe and differ depending on the germ you swallowed. The most common symptoms of food poisoning include: Upset stomach, Stomach cramps, Nausea, Vomiting, Diarrhea, Fever, Dehydration > Serious long-term effects associated with several common types of food poisoning include: Kidney failure, Chronic arthritis, Brain and nerve damage, Death FOOD HANDLING & SANITATION PROCESS Food Handling and Sanitation Process Cooking and storage are essential to prevent food borne illness. You can’t see , smell, or taste harmful bacteria that may cause illness. 1. Handwashing > We must wash our hands and the exposed portion of the arms after touching bare human body parts, toilet, coughing/ sneezing, animal contact, etc. as often to prevent cross-contamination. 2. Hygiene Hygiene is a high degree of personal cleanliness that shall be maintained and shall perform good hygienic practices during work periods. 3. No Bare Hand Contact With The Food 4. Temperature - Cooling and cold holding for refrigerated food should be held at below 41 degrees Fahrenheit or 5 degrees Celsius. -Hot holding for cooked foods must be a minimum temperature of 135 degrees Fahrenheit or 57 degrees Celsius. 5. Personal Belongings Personal clothing and belongings must be stored at a designated place away from food, equipments, utensils, and linens. PREVENTING HYGIENE RISKS Hygiene Risks It is particularly dangerous in the kitchen as large numbers of harmful bacteria can be transferred to food or food contact surfaces, increasing the risk of food poisoning. Cross-contamination is also linked to standards of personal hygiene, cleanliness and sanitizing. Food Handlers: Personal Hygiene Wash and dry your hands before handling food, and wash and dry them again frequently during work. Observe kitchen rules. Wear clean protective clothing such as apron and hairnet. Keep spare clothes and other personal items away from the food area. Keep fingernails clean and short and don’t wear nail polish. Completely cover wounds and wear disposable gloves over the top of the wound strip. Advise your supervisor if you feel unwell, and don’t handle food Food Handlers: Handwashing Wash your hands after: Going to the toilet, Handling raw food, Blowing your nose Handling garbage Touching your body parts with bare hands, Smoking, Every break, and handling animals. Food Handler: Health and Working You should not go to work if you are vomiting or diarrhea (48 hours until your symptoms have stopped). Do not go to work if you are sick with an illness that is likely to be transmitted through food(such as gastroenteritis, Hepatitis A and Hepatitis E, etc.). Advise your supervisor if you are feeling unwell, including colds and flu. Food Handler: Skills and Knowledge Food handlers need to know how their actions can affect the safety of the food they handle. Food handlers need to know: How to locate and follow workplace information About their own food. Who to report food safety issues to within the business Their responsibilities in relation to health and hygiene requirements. Food Handler: Training Everyone working in a food premise is encouraged to be trained in safe food handling. TRAINING AND MAINTENANCE OF PPE > When PPE is provided it’s required that all employees receive the correct information, instructions and training on its use and show how the equipment should be maintained, cleaned and disposed of. > The extent of the information, instruction and training will vary with the complexity and the performance of the kit, for example a full breathing apparatus will require more training to use properly than a disposable face mask. > In addition to initial training, refresher training may be required from time to time. > Supervisor checks on the use of the PPE may help determine when refresher training is needed. > You can use this form to create a record of the induction and training program for staff who are new to their job Heads up on hard hat care > Employees who use head protection should be trained to: - Clean hard hats regularly with warm water and soap, and allow to air dry. - Store head protection out of the sun, away from extreme temperatures, and in a safe place (like a locker) where it can't get knocked around and damaged. - Check the headband to make sure that it isn't stretched or worn and that the hat fits comfortably on the head. - Replace a hard hat if it is cracked, dented, or has taken a heavy blow. Keep an eye on safety eyewear maintenance > Make sure workers take good care of their eye protection. For example, train employees to: - Clean safety glasses and goggles regularly with mild soap and water. - Wash lenses with water before wiping to prevent scratching. (If employees don't have access to clean water, tell them to blow dust and grit from lenses before wiping.) - Store eye protection preferably in a clean dust-proof case or in a safe place such as the top shelf of a locker where it won't get scratched or otherwise damaged. - Replace safety glasses if frames are bent, and replace goggles if headbands are loose, twisted, knotted, or worn. Replace any kind of eye protection if lenses are scratched or pitted and impair vision. Lend a hand to keep gloves in good shape. > Be sure to tell workers whether particular gloves are reusable or not and, if reusable, how long they can safely be worn before they should be replaced. Also instruct them to: > Keep gloves clean and dry. > Have a backup pair in case gloves get wet (or must be washed) and need to dry. > Check for holes, cracks, and other damage before each use. > Replace worn or damaged gloves right away.
