Chapter 1: Occupational Safety Hazards

1. Chapter 1: Occupational Safety Hazards

2. Occupational Safety Hazards in the Food Service Industry • Occupational safety and health (OSH)is increasingly recognized by governments and international organizations as an important part of public health. • People spend one-third or more of each day at work, so working conditions necessarily have a strong effect on their health.

3. Occupational safety hazards are natural risks present in certain workplaces. • Millions of workers are at risk from exposure to physical, chemical, biological, or psychosocial hazards, sometimes, even a combination of them.

4. Occupational health risks can be described as the possibility of suffering health impairments from exposure to a hazard that originates in the working environment. • In risk-assessment literature, the term hazard typically refers to the source of a risk.

5. The likelihood of acquiring a health problem due to exposure distinguishes a risk from a hazard, since the former is created by the latter. • For example, a toxic chemical that is hazard to human health cannot be considered a health risk unless humans are exposed to it.

10. The Occupational Safety and Health Act (OSHA), the primary federal law establishing safety standards in the workplace, requires employers to provide a safe workplace by informing employees about potential hazards, training them to deal with hazards and recording workplace injuries .

11. Mission / Mandate of Occupational Safety and Health Center (OSHC), Philippines • The protection of workers through the preventive approach of reducing/eliminating occupational accidents and illnesses. • The promotion of workers' welfare through the effective implementation of OSH programs that will enhance productivity and subsequently contribute to national economic development efforts.

12. Functions of OSHC • Undertake continuing studies and researches on occupational safety and health. • Plan, develop and implement occupational safety and health training programs. • Serve as clearing house for occupational safety and health information, methods, techniques, and approaches; and, institute an information dissemination mechanism. • Monitor work environment and conduct medical examinations of workers.

13. Serve as duly recognized agency for testing and setting standard specifications of Personal Protective Equipment and other safety devices. • Assist other GO's in policy and standards formulation on occupational safety and health matters; issue technical guidelines for prevention of occupational disease and accidents. • Enlist assistance of GO's and NGO's in achieving the objectives of the Center. • Perform such other acts appropriate for attainment of the above functions and enforcement of the provisions of Executive Order 307.

14. Occupational Safety and Health (OSH) • Occupational safety and health is an area concerned with protecting the safety, health and welfare of people engaged in work or employment. • The goals of occupational safety and health programs include to foster a safe and healthy work environment. Source: wikipedia.org

15. OSH may also protect co-workers, family members, employers, customers, and many others who might be affected by the workplace environment. • All organizations have a duty of care to ensure that employees and any other person who may be affected by the companies undertaking remain safe at all times. Source: wikipedia.org

16. Since 1950, the International Labor Organization (ILO) and the World Health Organization (WHO) have shared a common definition of occupational health. It was adopted by the Joint ILO/WHO Committee on Occupational Health at its first session in 1950 and revised at its twelfth session in 1995. The definition reads: • "Occupational health should aim at: the promotion and maintenance of the highest degree of physical, mental and social well-being of workers in all occupations; the prevention amongst workers of departures from health caused by their working conditions; the protection of workers in their employment from risks resulting from factors adverse to health; the placing and maintenance of the worker in an occupational environment adapted to his physiological and psychological capabilities; and, to summarize, the adaptation of work to man and of each man to his job.” Source: wikipedia.org

17. Reasons for Occupational Safety and Health Standards: • Moral – no employee nor others associated with the work environment should have to risk injury at work.

18. Economic – Many governments realize that poor occupational safety and health performance results in extra costs for the state (e.g. social security payments to the incapacitated, costs for medical treatment, and loss of the working capacity of the worker). • Private companies also sustain costs in the event of an incident at work, (e.g. legal fees, fines, compensatory damages, investigation time, lost production, and lost goodwill from the workforce, customers, and the wider community).

19. Legal – OSH requirements may be reinforced in civil law and/or criminal law; it is accepted that without the extra encouragement of potential regulatory action or litigation, many organizations would not act upon their implied moral obligations.

20. Common Work-Related Injuries in the Food Service Industry: • Burns • Cuts • Slips, trips, and falls • Fires • Ergonomic risks • Cleaning chemicals • Carbon monoxide poisoning • Heat stress • Cold stress

21. Burns • An injury acquired from contact with hot surfaces of an equipment (e.g. ranges, ovens, coffee makers, deep-fat fryers, pots, pans and steam tables), flames, hot foods, liquids, and faulty microwave ovens.

22. Cuts • A skin opening from an accidental incision of sharp objects (e.g. knife) can cause exposure to blood-borne pathogens such as Hepatitis B and HIV.

23. Slips, Trips, and Falls • Open ranges, stove doors, kitchen doors, trolleys, stairs, defective ladders, foot stools, and wet, cluttered, or slippery floors are common causes of these injuries.

25. Slips and falls account for almost half the workers’ compensation costs in the food service industry. • An effective, well-rounded foot program is the answer to bringing that number down.

26. Fires • Accidental ignition of hot oils and greases, paper materials coming into contact with hot stoves and ovens, faulty electrical equipment (e.g. cords, switches, and power outlets), wet electrical equipment, and appliances are the usual causes of fires.

27. Ergonomic Risks • Injuries from repetitive motions, unchanging and/or poor posture when seating, kneeling and standing, incorrect lifting techniques, and forceful motion or grips on objects cause ergonomic risks.

29. Cleaning Chemicals • Cleaning products such as bleaches, oven cleaners, floor cleaners, stainless steel cleaners, ammonia solutions may require the use of rubber gloves. • If there is a risk of splashing chemicals near the eyes, a face mask or goggles may be necessary. • Skin irritation, dermatitis, or throat irritation may arise from the frequent use of soap and detergents.

30. Carbon Monoxide • Carbon monoxide is produced by the incomplete burning of solid, liquid, and gaseous fuels such as charcoal, and cause death if there is improper ventilation.

32. Heat Stress • Heat exhaustion and heat stroke can result from prolonged exposure to hot equipment (e.g. oven, stoves).

33. Cold Stress • Hyperthermia and similar risks can result from working in walk-in refrigerators and freezers for prolonged periods of time, or handling frozen food without preventive measures.

34. Acknowledgment:

35. Textbook: Food Safety and Sanitation By: Mary Jean C. Ang And Hannah A. Balanon C & E Publishing, inc., 2010 edition

36. End of Presentation