Lesson

Occupational Safety and Health

8

Learning Outcomes:
 Identify hazards and risks
 Control hazards and risks in the workplace

Performance Standards
 Safety regulations and workplace safety hazard control
practices and procedures are clarified and explained
based on organization procedures.
 Hazards/risks in the workplace and their corresponding
indicators are identified to minimize or eliminate risk to
co-workers, workplace and environment in accordance
with organization procedures.
 What do you already know?

Direction: Write 2-3 sentences to explain your answer below.

1. How can you maintain a productive workplace?
_____________________________________________________________________
_____________________________________________________________________

What do you need to know?

The kitchen is the heart of any home or food businesses. It is also the place where
many accident occur. Thus, it is very important to pay special attention on how work areas in the
kitchen relate to each other.

One of the aspects of maintaining a productive workplace is making sure that there are
effective health, safety and security procedures in place. Effective procedures protect the
employees, customers, guests and facilities from harm and damage.

Safety Precautions

1. Repair all faulty appliances like toasters, microwaves, and ovens. Faulty electrical
appliances pose a hazard in the kitchen and can cause serious injury.
2. Service and clean all kitchen appliances on a regular basis. Read instructions and
recommendations in the owner’s manual. Check the wiring of the appliances to make
sure it is not worn or frayed and the plug is in good shape.
3. Unplug small kitchen appliances after each use to be safe and also saves electricity. Be
sure to turn off the appliances before unplugging it to further reduce your risk of shock.
4. Never touch any appliances with wet hands keep appliances away from all water
sources. Any liquids spills should be cleaned up.
5. Do not overload outlets with too many appliances.
6. Never let children play in the kitchen and teach them kitchen safety rules.
7. Make sure to thoroughly wash your hands after touching poultry, meat, fish or eggs to
prevent contamination.
8. Have at least one fire extinguisher somewhere in, or very near the kitchen.
9. Never leave pans or pots unattended while on the stove never leaves water or anything
else boiling on the stove even if you fully intend on getting right back to it. If you need
to walk away for a bit, set an alarm or even hold the cooking utensils in your hand so that
you remember something is on the stove.
Hazard is a potential source of harm or adverse health effect on a person.

Risk is the possibility of specific harmful effect in a given circumstances.

Types of Workplace Hazards

1. Safety Hazards - caused by inadequate and insufficient machine guards, unsafe
workplace conditions and work practices.

2. Physical Hazards - includes electrical cords, unguarded machinery, exposed moving

parts, constant loud noise, vibrations, working from ladders, scaffolding or heights, spills,
tripping hazards.

3. Ergonomic Hazards - cause by poor lighting improperly adjusted workstation and

chairs, frequent lifting, repetitive or awkward movements.

4. Chemical Hazards – includes cleaning products and solvents, vapors and fumes, carbon
monoxide or other gases, gasoline or other flammable materials.

5. Biological Hazards – caused by bacteria, viruses, fungi and parasites

6. Psychological Hazards - basically cause stress to a worker

Workplace Health Safety and Security Procedures

Health - The health and safety code prohibits employers from discriminating against employees
with communicable diseases. An effective health policy should protect and inform employees
and managers within the company. It helps the staff to better understand how to prevent disease
in the workplace.

Safety - Creating a safe workplace can be a matter of creating good safety habits. Create a
policy that make workplace safer. Post hazard signs around the workplace to remind employees
of areas where they should pay attention and make the wearing of safety gear mandatory in areas
where it is applicable.

Security - Making sure the facility is secure to reduce workplace stress. Wearing ID and
installing CCTV gives employees an added sense of security.
Personal Protective Equipment (PPE)
PPE means any device or appliance designed to be worn of held by individual for
protection against one or more health and safety hazards.
A. Foot Protection – The footwear must be appropriate for the type of work you do and be
maintained in good condition.
1. Slip Resistant Sole to prevent slips, trips, and falls on floor slick with food, water,
grease, or oil.
2. Footwear with closed toe and solid leather upper without a pattern of holes to prevent
burns and scalds from hot spilled liquids into your skin.
3. Wear approved slip resistant safety footwear with toe protection if you lift, carry, push
or pull heavy objects such as large food containers.
4. Low heels is more comfortable for those who stand, walk, climb stairs and ramps.

B. Hand Protection - Handling hot dishes, plates, or trays, use hand protection such as dry
cloths.
1. Dishwashing gloves- help protect hand from hot water, as well as abrasive chemicals
that may be used in soap and sanitizer.
2. Cut-resistant gloves - made from special, strong materials that help prevent skin
from being accidentally sliced by sharp knives.
3. Freezer gloves- insulated gloves with good grips designed to shield the hands from
frostbite.
4. Pot Holder- help prevent burns and primarily used from placing and removing hot
items from ovens, handling hot plates, or dealing with other hot food or restaurant
equipment.
5. Hand towels- used for wiping and drying wet hands,

C. Protective Clothing
1. Apron - outer protective garment that covers primarily the front body. It ay be worn
for hygienic reasons as well as in order to protect clothes from wear and tear.
2. Mask or Spit Guard- are worn by food handlers to prevent them from coughing or
sneezing onto and contaminating food during the food preparation and handling
process.
3. Long sleeves- used for covering the arms to protect from heat, dust and insect bite.
4. Hairnet- used to prevent the hair from falling while cooking.
Safety Signs and Color at Work

Safety Signs must be used whenever hazard or danger cannot be avoided adequately or reduced
in another way. It provides information about safety or health. It can be a signboard, acoustic
signal, verbal communication, or hand signal.

A Safety and /or Health Sign is an information or instruction about health and safety at work on a
signboard, a color, an illuminated sign or acoustic signal, verbal communication, or hand signal.

Signboard is a combination of shapes, color, and symbol or pictogram made visible by adequate
lighting and which may have supplementary text.

Color on Signs
1. Red sign – means that there is a risk of danger or fire associated with the work area
- used when there is hazardous situation, where there is a high probability of
death or severe injury
- Prohibition/ Danger alarm

2. Yellow sign – indicates that the worker should use caution before performing the tasks.
- used to indicate a hazardous situation which may result in minor injury and
should not be used when there is a possibility of death or serious injury
- warning sign

3. Blue sign - used to indicate a statement of company policy as the message relates to
personal safety or protection of property
- mandatory sign

4. Green sign – normally used to note location of safety equipment or first aid or any other
protective materials
- emergency escape or first aid sign

Illuminated Sign refers to any sign that incorporates some form of lighting.

Acoustic Signal is a sound signal which is transmitted without the use of human voice or
artificial voice. (example: fire alarm)

Hand Signal is a movement or position of the arms or hands giving recognized signal and
guiding person who are carrying out maneuvers which are hazard or danger to people.
Posting Signs
1. Signs should be clearly visible, positioned in the line of sight, and free from any
obstruction or clutter.
2. Keeps signs well-lighted. Observers should be able to read a sign easily and recognize its
safety color.
3. Lighting should be sufficient to make any hazard clearly visible.
4. Post the sign within an appropriate distance from the hazard it is pointing out. An
observer must have enough time to see and read the sign and do whatever is necessary to
keep safe.
5. Signs, should be displayed alone. When signs must be grouped together, place them in
appropriate order.
6. Use no more than three symbols in same location.
7. Ensure the directional signs are visible from all directions. Include arrows on exit signs
wherever the direction is not obvious.
8. Directional signs should be posted at a consistent height throughout the workplace.
9. They should be posted at appropriate locations or decision points so that the route to take
is always clear.

What have you learned?

Exercises.
Identify the word/s being described in each phrase.
_____________1. A term used to describe something that has the potential to cause harm.
_____________2. Hazard caused by organisms such as viruses, bacteria, fungi, and parasites.
_____________3. Hazard that basically cause stress to a worker.
_____________4. Any device or appliance designed to be worn or held by an individual for
protection against safety and health hazards.
_____________5. A piece of textile used to hold hot kitchen cooking equipment like pots and
pans.
_____________6. An information or instruction about health and safety at work on a signboard,
a color, an illuminated sign, acoustic, a verbal communication or hand signal.
_____________7. Normally used to note the location of safety equipment.
_____________8. Indicates that we should use caution before performing tasks.
_____________9. Sign giving warning of hazard or danger.
____________10. Sign used to indicate the statement of company policy as the message relates
to the personal safety or protection of property.

How do you extend your learning?

1. Draw your signage or posters appropriate in the kitchen.