PDO 2005 Safety Statistics LTI Learning What happened Result Learning VU-graph pack updated regularly

15. What happened? A team was given shrimps during a BBQ as a reward for their recent good performances. Result: 13 staff developed food poisoning and several experienced an allergic reaction to the shrimp. They were unable to work and needed medical treatment. Some of them were off work for several days. How to avoid a recurrence: Source food from a reputable supplier Always maintain temperature control:  > 60�C for hot food < 5�C for cold foods  < -18�C for frozen foods Follow good food handling practices: Prevent cross contamination (raw from ready to eat) Wash hands before handling food Catering contractors to consider potential allergies of clients.  e.g.: nuts, seafood, honey, certain preservatives.

20. What happened? Working for 6 hours, a worker developed muscle cramps. Result: The man was affected by the heat and fluid/salt loss of as a result of working in hot, humid conditions for extended periods. He was taken to the clinic and put on a intravenous drip. How to avoid a recurrence: Allow workers two weeks to acclimatise to the conditions especially after returning from leave Provide plenty of cool potable water � Supplements may be provided especially to make it more �tasty� Take many breaks in shaded or air conditioned areas Wear light, natural fibre clothing e.g. 100% cotton Plan work for the cooler parts of the day or even night