*Types of Hazards

*Safety guidelines and rules

preventing hazard and risk
*PPE (Personal Protective
Equipment)
WHAT IS ?
• A hazard is any source
of potential damage, harm or
adverse health effects on
something or someone.
 TYPES OF HAZARDS
1.Physical hazards- the most
common workplace
hazards, including
vibration, noise and slips,
trips and falls.
2. Ergonomic hazards –
physical factors that harm
the musculoskeletal system,
such as repetitive movement,
manual handling and poor
body positioning.
3. Chemical hazards – any
hazardous substance that
can cause harm to you or to
the other person. Short term
effects such as burns,
rashes, irritation, feeling
unwell, coma and death.
WHAT IS ?

Risk is the chance or

probability that a
person will be harmed
or experience an
adverse health effect if
exposed to a hazard. It
Some of the most common health risks
associated with workplace hazards include:
• Breathing problems
• Skin irritation
• Damage to muscles, bones
and joints
• Hearing damage
• Reduced wellbeing
Safety guidelines and rules preventing hazard
and risk

Is a planned system of
working to prevent illness
and injury where you work by
recognizing and identifying
hazards and risks.
 Three steps to manage health and safety
at work:
1. Spot the Hazard (Hazard
Identification)
Identify hazards and risk factors
that have the potential to cause
harm.
2. Assess the Risk (Risk
Assessment)
Analyze and evaluate the risk
FIRST AID/ TREATMENT
COMMON KITCHEN INJURIES:
1.Control any bleeding (Apply
1. direct
INJURY- Apressure to the
instance of physical
source
harm of the suffered.
or damage bleeding with
gauze or a cloth to stop the
Examples:
bleeding)
• Fractures, Sprains, Strains-
2.Slips
Keepandthe injured
falls are onearea from
of the
most common injury in kitchen.
moving
3. Ice and elevate (raise the
 Treatments for a first-degree burn include:
1.2.soaking
BURNS- the wound
Burns in cool
are characterized
waterby severe
for skin
five damage
minutes that
or causes
longer
the affected skin cells to die.
2.•taking acetaminophen
First-degree burn or
ibuprofen
First-degree forburns
pain relief
cause minimal
skin damage. They are also called
3. applying
“superficiallidocaine (an
burns” because they
anesthetic)
affect the with aloe layer
outermost vera of gel or
skin.
Signs of a first-degree burn
cream to soothe the skin
include:
4.•using
rednessan antibiotic
• minor inflammation,
ointment and loose gauzeor swelling
to
• pain
• Second degree burn- Second-
degree burns are more serious
because the damage extends
beyond the top layer of skin.
This type burn causes the skin
to blister and become
extremely red and sore.
Treatments for a mild second-
degree burn generally include:
• running the skin under cool
water for 15 minutes or longer
• taking over-the-counter pain
Make certain that the person burned is
• Third degree
breathing. If needed, burn-
begincause
rescue the
most if you
breathing damage,
know how. extending
Remove
throughjewelry,
everybeltslayerand
of other
skin.
restrictive items,especially from around
Symptoms third-degree burns
burned areas and the neck. Burned
can exhibit include:
areas swell rapidly.
• waxythe
Cover and
areawhite
of thecolor
burn. Use a cool,
moist
• darkbandage
brownorcolor
a clean cloth.
Don't immerse large severe burns in
• raised and leathery texture
water. Doing so could cause a serious
• blisters
loss of bodythat
heatdo not develop
(hypothermia).
 CUTS
– Never
When working with knives,
try tothere will a
catch
unfortunately be cuts. To avoid the
frequencyfalling knife of cuts the
and severity
following– precautions
Sharp knives should be
are safe
taken:
knives. Dull knives
– Practicecause
correct injury!
knife cutting skills
– Only
– Carry a knife by your side;
use tip downfor
knives
– Never leave a
cutting. knife in
Never the sink;
try to
especially in soapy water where it
open
may not be seena can with a knife.
• FIRE SAFETY
RESPONSE
• Fire
Firesiscan
a be prevented
constant if you: in
danger
the– Properly
kitchen. clean the hood
Kitchens and
vent system
restaurants are destroyed by
– Keep equipment from
fire every year. Fire needs fuel,
building up excessive grease
oxygen, and heat. If
– Always turn off heat
one of
these ingredients is
sources when not in use missing;
the– fireUsecannotproper
start. Remove
and
one of these electrical
undamaged and a fire will go
cords
 When working in a kitchen,
PPE (Personal Protective Equipment)
employees are at risk of
burning themselves
• The busy and hectic on hot
ovens, cutting themselves
environment alongside the
with sharp knives, scalding
actual hazards presented
themselves with boiling waterin
aand
kitchen make it a very
more – this is why it is of
dangerous
the upmost place to work. that
importance
Protective
you, as anequipment
employer,isprovide
therefore
equipmentused
thatin will
order to
minimise
What types of PPE should you use in
the kitchen?

There are many varieties of

protective equipment that can
be used in the kitchen and
some are even specially
designed to help carry out
certain tasks. Below are a list
1. Apron- an extra layer that protects
you from spillages of hot liquids or
foods whilst also acting as a part of
your uniform to ensure that you
look smart and professional at all
times.
2. Oven gloves- protect your hands
when handling hot cookware such
as baking trays or pans that have
been in direct heat with an oven or
stove.

3. Rubber gloves; to protect the skin

from chemicals found in cleaning
4. Cut resistant gloves- protect your
hands with safety gloves when you
are using sharp objects in the
kitchen such as knives, scissors or
peelers.

5. Disposable vinyl gloves- protect

your hands from hot foods such as
6. Footwear- minimises the risk of
falling over if the floors are slippery
due to their non-slip construction.

7. Safety goggles; protect eyes

from coming into contact with
cleaning fluids.
The equipment you provide must
be well-fitting, comfortable and
clean and you must also
provide storage facilities for
such equipment.
Identifying the risks in a kitchen
and minimising these by
providing the correct protective
GROUP II
A.J.B.D