Introduction
Every workplace in every industry possesses certain hazards
and risks and everyone who enters its premises are exposed to such
things. One of the common causes of accidents and illnesses in a
workplace is the negligence of safety procedures or failure to anticipate
future accidents. Hence, every worker and owner has the responsibility to
make every corner of the workplace safe and health-friendly for
everyone.
To do that, one should be able to identify the hazard, then
assess the risk associated with the hazard and finally, provide
control/preventive procedures to avoid or minimize the occurrence of
accidents and injuries. Workplace safety should be everyone’s concern
and priority and that is what this lesson is aiming you to acquire.
Happy learning Grade 7 students!
Learning Objectives
SPOT THE HAZARD
Electrical Hazards
Workers in restaurants are exposed to
shocks and electrical hazards from:
• Worn electric cords or improperly used
or damaged extension cords
• Improperly wired ungrounded outlets
• Faulty equipment and wiring
• Damaged receptacles and connectors.
• Wet clean-up processes
• Unsafe work practices
Electrical Operated Kitchen
Equipment
Example/s:
• Tripping of miniature circuit
breakers because of wrong
selection in terms of capacity,
short circuiting etc.
• Overloading of circuit by using
high rated kitchen equipment
in less rated M.C.B.
LPG Operated Kitchen
Equipment
Example/s:
• The cooking ranges are operated on LPG
supply is not maintained properly, it may
cause the problem of fire in the kitchen.
• The hoods over ranges should have filters
to control oil and grease, otherwise the
smoke carried along with oil and grease
shall cause problems of fire.
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Protecting your
property From Fire
• Ensure that cooking ranges, boilers
and deep-fat fryers are fitted with
thermostats or emergency cutoff
valves to turn off the fuel supply
should a fire break out.
• Ensure that filters are removed and
de-greased frequently to prevent a
build up of greasy deposits.
Protecting your property
from Natural Hazards
• Firstly, check with the Local Authority
whether property is in a flood risk area.
• Prepare a flood plan for your business
detailing the actions you will need to take
to minimize damage and disruption.
Protecting your
property from Crime
• Burglary - Thieves frequently see
catering businesses as an easy target
and it is wise to ensure that you have a
good level of security at your premises.
• Theft of money - Keeping cash on the
premises overnight increases the chance
of a break in.
Protecting your staff and
visitors From Accidents
• Slips, Trips and Falls - The most common type of
workplace accident.
• Electricity - Electricity can, and does, kill and the
law insists that your electrical installation must
be safe.
• Fire safety - Carrying out a fire risk assessment
is a legal requirement for all businesses. This
helps prevent fires and ensures swift evacuation
of the premises by employees and the public in
the event of a fire.
ACTIVITY
Directions: Identify the following pictures if it is SAFE or
UNSAFE kitchen activity.
Control Hazards and
Risks in the Workplace
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Example of Kitchen Hazards
A greasy range hood and filter
Captain Peggy Harrell of the Plano Fire
Rinsing raw meat and poultry Department in Texas says grease that has
Sometimes you may buy a chicken, and accumulated under your range hood and
it has salmonella. If you cook it on the filter is ―just the kind of thing that
thoroughly, it would kill it. Washing it can start a grease fire. Keep the underside
might spread the salmonella around. of your hood clean, and follow the
manufacturer’s guidelines for changing the
filter regularly.
Example of Kitchen Hazards
No Fire Extinguisher
Dirty Sponges
Look for an extinguisher that works
Sponges harbor disease-causing on class A (ordinary combustibles), B
bacteria and spread those bacteria (flammable liquids), and C (electrical
around kitchens. fires), often called a multipurpose dry
chemical extinguisher.
Example of Kitchen Hazards
Overloaded circuit
The U.S. Fire Administration says
Mold that in urban areas, faulty wiring
The EPA says that mold exposure accounts for 33 percent of
can cause allergies, asthma, and residential fires; many avoidable
other respiratory problems. electrical fires are caused by
overloaded circuits.
Example of Kitchen Hazards
Bad storage habits in the Leaving high heat unattended
Refrigerator Peggy Harrell says that the most
The fridge is one place we ought to important thing you can to do be
be paying attention, says Dean safe in the kitchen is to stay close
Cliver. Don’t put drippy raw stuff when using high heat on the
over the salad bar. stovetop.
Example of Kitchen Hazards
Household Chemicals
Knives Many people store their chemical
Knives are among the most common products, such as cleaning supplies and
kitchen hazards, particularly if they insecticides, in the kitchen. The most
common storage spot for these types of
are not stored properly.
products is underneath the sink.
CONTROL IDENTIFIED HAZARD
Be Aware of Kitchen Hazards
It's a good idea to periodically review how your kitchen
is set up so you can make sure that everything is
positioned and secured in a safe manner. It's also
important to keep a fully-charged fire extinguisher and
first aid kit handy in the event of a worst case scenario.
When you are aware of the most common kitchen
hazards, it's possible to take steps to prevent
unnecessary injuries and accidents from occurring .
KIRCHEN RULES (ACROSTIC)
PERFORMANCE TASK # 2
DEADLINE: JANUARY 9, 2023
DIRECTIONS: Create/formulate a Kitchen Rules that is applicable
in your kitchen. You can pattern your kitchen rules on the
guidelines and safety practices that we have discussed.
1. Create at least 6 Kitchen Rules (ACROSTIC) in a word
document, PPT, or any website.
2. Print your created Kitchen Rules.
3. Write your name and section.
