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Summary

Area No. of Activities


No. of Hazards Identified
No. of Risk Assesments Completed
Canteen 17 24 Nil
Office 5 Nil
Activity Hazards
1 Cooking of food
Chopping vegetables Fingers can get cut
Cleaning the vegetables under running water
Igniting the gas stove Burn injury due to fire
Body strain on account of lifting heavy
Putting a vessel on the stove vessels
Pouring oil (as per requirement) in the vessel Burn injury due to spillage of oil
Heat up the oil Burn injury due to spillage of oil
Frying the vegetables in hot oil Burn injury due to spillage of oil
Addition of water to the semi fried vegetables to prepare gravy
Addition of salt, masala etc Inhalation of fumes
Boil / warm as per requirement
1. Body strain on account of lifting
heavy vessels
Remove the vessel from the gas stove 2. Burn injury due to hot vessel
Cool at room temperature
Contamination of food if it is not
Keep the food covered to prevent contamination covered properly

2 Packing food
Allowing the food to cool to room temperature Contamination of food
Body strain on account of lifting heavy
Carrying the food to a table vessels containing the food
Putting on food quality hand gloves
Packing the food in food quality packets

3 Movement of food / raw materials


Food / Raw Materials is split into small units (if the load is heavy)
Body strain on account of lifting /
Food / Raw Material is carried in appropriate vessel / container carrying heavy vessels

4 Unloading of raw material from vehicle to food storage area


Vehilcle is parked at the rear entrance of the canteen
Raw materials packed in bags / packets moved to storage Body strain on account of lifting /
area by canteen workers carrying heavy bags / packets

5 Moving food from storage to serving area


Food is transferred from large vessels into smaller vessels
using spatula etc Burn injury due to spillage of hot food
Smaller vessels are carried to the serving area by canteen
workers

6 Warming the food to be served in hot water bath


The hot water bath is filled with hot water Burn injury due to spillage of hot water
The food that is to be served is put in the serving trays
The serving trays are covered with the vessel covers

7 Serving food to employees


The canteen worker put on hand gloves
He takes a clean dry plate
Food is put onto the plate using a clean table spoon Burn injury due to spillage of hot food
Canteen worker serves the food to the employee
8 Serving water to employees
Canteen worker fills a clean jug with water
The jug is placed on the table
Clean glasses are left on the table by the canteen worker

9 Washing canteen equipment & utensils

Dirty plates / glass / utensils are carried by canteen workers to Too many plates carried together can
the washing area cause body strain to the worker
Remains of food are removed for the plates / utensils and
collected in a bucket
The utensils are washed under running water
The utensils are scrubbed with detergent powder
The utensils are washed thoroughly
The clean utensils are left on a rack to dry
The dry utensils are further cleaned with a clean dry cloth

10 Cleaning the kitchen and cooking platform


Gas supply is turned off
Gas burners are switched off
Falling hazard due to spillage of
Cooking platform cleaned with detergent water and scrubber detergent water on the floor
Cooking platform cleaned dry with a dry mop
Falling hazard due to spillage of
The floor of the kitchen is cleaned with disinfectant and water water on the floor
The floor is mopped dry

12 Cleaning the insect killer light


The power supply is switched OFF
The insectocutors are brought down
The tube lights of the insectocutors are dismantled
The mesh is cleaned with a dry brush
The tube lights are connected again
Insectocutor is hung on the wall

13 Cleaning the chairs & tables


Detergent soap solution is prepared
Thick cotton cloth soaked with the detergent solution is used Falling hazard due to spillage of
to scrub table tops and frames of chairs detergent water on the floor
Clean dry cloth is used to mop it dry

14 Cleaning the Ceiling and walls by brooming


A broom is tied firmly to a long, sturdy and light stick
The canteen worker covers his face, mouth, head with a clean Dust / dirt may choke nose / mouth
cloth etc.
The broom with the stick is used to clean the ceiling and walls

15 Disposing the kitchen waste to the waste area


The remains of food and other kitchen waste are collected in a
bucket
The bucket is carried to the waste disposal site Body sprain, if the bucket is very heavy
The waste is disposed off at the waste area
16 Cleaning of the utensil cleaning area.
Remains of food are collected in a bucket
The sink, cleaning platform is cleaned with water
The floor and the surrounding areas are cleaned with Falling hazard due to spillage of water
disinfectant and water on the floor
17 Grinding Operations
Grinding machine operations M
a
The materials to be grinded are put in the grinding machine j
receptacle. o
The machine is started by switching it ON rShock due to switching with wet hand
The machine is switched OFF on completion of grinding Shock due to switching with wet hand
The material is removed with a spatula etc.
of hot water
is very heavy
Activity
Operating Computer
Filing Documents
Attending Telephone Calls
Using Stapler machine to staple papers
Using file punch machine to punch holes in papers