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Food Service Industry Physical Hazards Training March 21, 2012

Food Service Industry Physical Hazards Training March 21, 2012. Jasmine Akazawa – Eguchi , Roshan Cherian , Lana Eli zabeth Fell, Adel Jalabi , Sin Yee Queenie Wan , Wing Sze Sarah Wong       . On the Menu…. Introduction about the Industry Testimonies Objectives

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Food Service Industry Physical Hazards Training March 21, 2012

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  1. Food Service Industry Physical Hazards Training March 21, 2012 JasmineAkazawa – Eguchi, RoshanCherian, Lana Elizabeth Fell, AdelJalabi, SinYeeQueenieWan, Wing Sze Sarah Wong       

  2. On the Menu… • Introduction about the Industry • Testimonies • Objectives • Hazards and Controls • General Policies • Conclusion

  3. Food Service Industry

  4. Testimonies

  5. Objectives • Understand the different hazards the industry possesses • Recognize controls to prevent hazards • Raise awareness in the workplace • Most importantly… DO NOT KILL YOURSELF!

  6. Noise Hazards

  7. Noise Hazards • The food industry can be a very noisy environment and could potentially cause serious harm to individuals • If you have to raise your voice to talk to someone standing one metre away, then you know there is a noise problem.

  8. Noise Sources in the Food Industry Possible noise sources in the food industry can include: • Cooking processes • Dish washers • Beeping signals • Coffee grinders • Music in bars and clubs • Food processing machines

  9. Processing Factories • Many food industries produce noise levels that are above the safe levels dictated by government legislations. • Industries such as bakery, dairy and confectionary industries have processes that emit hazardous noise levels from 85dB(A)-95dB(A) • Industries such as milling, drink production and the meat industries emit up to a 100dB(A) of noise levels.

  10. Canadian Legislation • Each Canadian jurisdiction has a noise criterion level, often abbreviated as Lc. • This level refers to the fixed noise level permitted for a full shift of eight hours. • This varies between 85 dB(A) and 90 dB(A) depending on each jurisdiction.

  11. Danger of High Noise Levels • Hearing impairment • Loss over long-term exposure • Negative effect on the cardiovascular system • Increase of blood pressure • Increase levels of catecholamines in blood (including adrenaline) which are associated with stress levels

  12. Control For Noise • Legal duty to protect employees from all noise related risks at work including: • Conducting a risk assessment • Carrying out noise measurements • Implement a program to effectively measure, monitor, and/or eliminate or control the source of noises.

  13. Protect Your Ears! • Employers should then ensure that PPE (Personal Protective Equipment) is in place. • Special food industry approved earmuffs.

  14. Question Time! What is the Canadian federal noise regulation criterion?

  15. Thermal Stress • Definition • Effects • Fainting • Heat Cramps • Heat Exhaustion • Heat Stroke http://www.chinafoodmenu.com/uploads/allimg/111026/image317.jpg

  16. Thermal Stress • Engineering Controls • Ventilation • Air Conditioning • Mechanical Assistance • Administrative Controls • Exposure Time • Acclimatization • Regulation of Temperature • Placement of Workers • Diet • Personal Protective Equipment • Attire

  17. Burns • Causes • Hot surfaces and objects • Spilling and splashing • Open flame • Flammable materials http://3.bp.blogspot.com/_AraCqscFtRE/SxPdygQDFVI/AAAAAAAAABE/Ezsyggi3pwM/s1600/sup+2nd.jpg

  18. Burns • Controls • Storage of flammable items should be far away from open flames • Not use defective equipment/cords • Surfaces cleaned regularly • Avoid overcrowding • Stop, drop and roll if catch on fire • Know exits in workplace • Dry items before placing in hot oil and place items slowly • Handles of pots not sticking out • PPE: mitts and dry clothes • Open lids away from body • Do not stand on equipment • Do not store items above cooking area • Avoid loose clothing

  19. Question Time! At what age should a worker be more careful in getting a heat-stress injury?

  20. Slips, Trips and Falls

  21. Slips, Trips and Falls • Single most common cause of accidents and injury in the workplace, accounting for over a third of all major injuries at work • Out of the workers that get injured, 80% are from slips • Workers’ Compensation boards reported 32,337 time-loss injuries in 2001 • Slips - third largest category for time-loss injuries, and a significant number are slip-falls.

  22. Common Sources of Slippery Floors • Dish washing overspray or run-off • Leaking equipment or pipes • Food debris • Spillage from transport of open containers such as those holding fryer grease or oils.

  23. Falling from Heights • Working from heights • Risk of falling from higher level surface • Increase chances of serious injury such as concussions, broken limbs or • Employees can be injured falling from ladders, platforms, roofs, stairs and warehouse racks.

  24. Slip and Fall Prevention • The Three Point Contact Method System • Dry methods for cleaning floors • Slip-resistant shoes • Placing safety lips around table edges • The “Clean As You Go” Policy

  25. Question Time! Out of workers that are injured every day, what percent are as a result of slips, trips, and falls in the workplace? A.) 40% B.) 80% C.) 65%

  26. Cuts • The main hazard in the food service industry is knives • Can result in cuts, punctures and amputations • Three main areas of control: • The work station • Selecting the knife • Proper knife handling

  27. Work station • Keep work station clear of clutter • Ensure cutting surface is secure • Store knives safely and correctly

  28. Selecting a Knife • Select the right knife for the job • Inspect knife before use

  29. Knife Handling • Hold the knife in your dominant hand • Keep the fingers of your non-dominant hand curled and out of the way • Cut away from your body • Do not try and catch a falling knife

  30. Personal Protective Equipment

  31. Question Time! Which hand should you hold a knife with?

  32. Overexertion • Injuries from the application of force to an object or person • Lifting, pushing, pulling and carrying which in turn results in muscle or joint injuries.

  33. Statistics • Within the restaurant industry, injuries arising from overexertion contribute to 14% of total time-loss claims • Most prone to overexertion accidents • Chefs and Cooks – 32 % • Kitchen – 31% • Waiters – 15%

  34. Controls

  35. Controls – Food Service Staff

  36. Controls – Food Service Staff Try and reduce travel by using carts to transport stacks of dishes • Try and reduce travel by using carts to transport stacks of dishes

  37. Control – Kitchen Staff

  38. Question Time! Which of the following is not a control for overexertion? • Using bigger garbage bags • Using additional employees • Using access frames

  39. General Policies • Report every injury • Any violence, horseplay, gambling, firearms or use of alcoholic beverages is prohibited • Must wear proper clothing a. non slip shoes should be worn at all times. • Use special safety equipmentfor your protection when required

  40. Need more? For more information, contact your supervisor as well as your employee handbook. Stay safe and work safe!

  41. Candy for your thoughts?

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