CHAPTER I:OCCUPATIONAL SAFETY HAZARDSSHS HRTM 101

Principles of Food Safety & Sanitation

OCCUPATIONAL SAFETY HAZARDS IN THE FOOD SERVICE INDUSTRY

OCCUPATIONAL SAFETY AND HEALTH (OSH) Increasingly recognized by governments

and international organizations as an important part of public health.

OCCUPATIONAL SAFETY HAZARDS Natural risks present in workplaces.

OCCUPATIONAL SAFETY HAZARDS IN THE FOOD SERVICE INDUSTRY

OCCUPATIONAL HEALTH RISKS Can be described as the possibility of suffering

health impairments from exposure to a hazard that originates in the working environment.

OCCUPATIONAL SAFETY AND HEALTH ACT (OSHA) The primary federal law establishing safety

standards in the workplace. Slips and falls account for almost half the workers’

compensation costs in food service industry.

HAZARD – typically refers to the source of a risk.

COMMON WORK-RELATED INJURIES IN THE FOOD SERVICE INDUSTRY

BURNS An injury acquired from contact with hot

surfaces of an equipment.

COMMON WORK-RELATED INJURIES IN THE FOOD SERVICE INDUSTRY

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.

COMMON WORK-RELATED INJURIES IN THE FOOD SERVICE INDUSTRY

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.

COMMON WORK-RELATED INJURIES IN THE FOOD SERVICE INDUSTRY

FIRES Accidental ignition of hot oils and greases,

paper materials coming into contact with hot stoves and ovens, faulty electrical equipment, wet electrical equipment, and appliances are the usual cause of fires.

COMMON WORK-RELATED INJURIES IN THE FOOD SERVICE INDUSTRY

ERGONOMIC RISKS Injuries from repetitive motions; unchanging

and/or poor posture when sitting, kneeling, and standing; incorrect lifting techniques; and forceful motions or grips on objects cause ergonomic risks.

COMMON WORK-RELATED INJURIES IN THE FOOD SERVICE INDUSTRY

CLEANING CHEMICALS Cleaning products such as bleaches, oven

cleaners, floor cleaners, stainless steel cleaners, and ammonia solutions may require the use of rubber gloves.

COMMON WORK-RELATED INJURIES IN THE FOOD SERVICE INDUSTRY

CO POISONING Carbon monoxide is produced by the

incomplete burning of solid, liquid, and gaseous fuels, such as charcoal, and causes death if there is an improper ventilation.

COMMON WORK-RELATED INJURIES IN THE FOOD SERVICE INDUSTRY

HEAT STRESS Heat exhaustion and heat stroke can result

from prolonged exposure to hot equipment.

COMMON WORK-RELATED INJURIES IN THE FOOD SERVICE INDUSTRY

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.

REASONS FOR OCCUPATIONAL SAFETY AND HEALTH STANDARDS

MORAL No employee nor others associated with the

work environment should have to risk injury at work.

REASONS FOR OCCUPATIONAL SAFETY AND HEALTH STANDARDS

ECONOMIC Many governments realize that poor

occupational safety and health performance results in extra costs for the state.

REASONS FOR OCCUPATIONAL SAFETY AND HEALTH STANDARDS

LEGAL OSH requirements may be reinforced in civil

law and/or criminal law.