Workplace Hazards PDF

RISK MANAGEMENT WORKPLACE HAZARDS Physical Hazard in the Workplace -sharp objects, may cause internal bleeding, choking GROUP 3 Next Slide KeyPoints Key Points...

RISK MANAGEMENT WORKPLACE HAZARDS Physical Hazard in the Workplace -sharp objects, may cause internal bleeding, choking GROUP 3 Next Slide KeyPoints Key Points 1. Physical contamination causes considerable dissatisfaction and complaint from clients. 2. Some physical hazards are natural part of food, such as leaves, twigs, shells, scale and bone so they are likely to be present in many food premises. 3. Fruit, vegetables, grains and pulses carry soil and dirt. 4. Wash all raw food before use and be careful not to contaminate other food in the process. Workplace Slip, trips and fall are commonly physical hazards  Sources of chemical hazards Chemical Hazards Chemical Hazards and sources of chemical hazards 1. Chemical hazards in the environment such as 1. Chemicals may lead to internal poisoning of indust metals in rubbish dumps and burns, or acute poisoning or death. the by-products processing 2. Other chemicals may lead to 2. Agricultural or veterinary residues, such as long term chronic effects such as traces pesticides, fertilizer, animal antibiotics or cancer. growth hormone 3. Skin irritation, eyes and nasal 3. Incorrect quantity of additives such as food irritation. coloring flavor enhancers 4. Inappropriate workplace practice such as the careless user lubricants, cleaning products like Workplace bleacher, sanitizer or e detergents or contact reactions from the use of unsuit food containers used for acidic food  FIRE THEORY Elements of Fire Three elements that must be present before a FIRE can start, if one or more elements are Fire - combustion or burning in missing fire would not start or continue. which substances combine chemically with oxygen from the air and typically give out bright light, heat, and smoke 3 Elements of Fire Workplace 1. Fuel - combustible matter used to maintain fire, as coal, wood, oil, or gas, in order to create heat or power 2. Heat - energy in transit from a high temperature object to a lower temperature object 3. oxygen - chemical that is found in the air that has no color, taste, or smell and that is necessary for life; something that sustains or fuels.  Properties of Flammable Phase of the Materials Development of Fire 1. Flammability - degree or proneness of 1. Ignition stage - the three elements of fire material to catch fire. come together and the fire begins 2. Ignition point - the lowest temperature at 2. Development stage fire starts releasing which combustion will occur even without the application of spark of flame. increasing amounts of heat. As temperatures rises there is an increase amount of vapour Workplace 3. Burning speed - the process by which an which is ignited. Smoke is produced and rises to object will burn and it usually depends on the form hot gas bellow. configuration of a substance (example: wood chip will burn faster than plywood). 3. Absolute FIRE stage - the fire now is fully 4.Burning temperature- lowest temperature developed and flammable and combustible at which a substance will burn without substances in the space are burning. Maximum continued application of an ignition source. rate of vapour is released from the fuel and begins to level off producing steady rate of 5. Flash point - the temperature at which liquid fuel gives off sufficient vapor to form an burning this goes on until the fuel has been ignition mixture nears its surface. consumed.  Decay Stage c. Take proper fire precautions when welding or - there is less vapour oxidize and now less heat burning is being carried out. is produced. Heat production begins to break down and the fire begins to die, Solid fuel will d. Make sure all caps and cocks foe soundings leave an ash residue, and many continue to pipes to oil tanks are kept closed. smolder, bowever, a liquid or gaseous fuel burns up completely e. Maintains good housekeeping by cleaning Classification of fire your space at all the time and getting rid of oil- Workplace soaked rags. Fires are classified according to the combustible materials involved: CLASS "ALPHA "Fire - 2. Gallery Area Vessel General Safety a. Makes sure all cooking oils are secured and Procedures kept in the proper containers. 1. Engine Room b. Keeps all electrical installations and galley equipment well maintained. a. Make sure all insulation and laggings are kept in good condition. c. Makes sure there is always a person present inside the galley when not in use b. Remove oil leaks and prevent the accumulation of oil.  3. Accommodation Area Constant Vigilance - Fire prevention needs proactive measures. and this can be a. NO SMOKING in bed achieved through the following precautionary steps: b. NO unauthorized electric gadgets (have them checked by ship's electricians) 1. Preparedness 2. Fire watch or fire patrol c. NO unauthorized electrical fittings 3. Maintainance of electrical equipment 4. Continous house cleaning d. Do not use paper bins as ashtrays, make Workplace sure all cigarettes batts are extinguished Extinguishing Agent for the different classes of fire e. Good Housekeeping clean your area daily to Class "A" - water, foam, and chemical powder avoid the buildup of dust balls. Class "B" foam (smothering), CO, dry chemical powder, and shut off GENERAL RULE Class "C" - CO, dry chemical powder, and shut off power supply 1. NO SMOKING near flammable lockers 2. NO SMOKING inside the hazardous areas Class "D" - dry powder, dry sand 3. ENSURE good housekeeping (clean all your Class "K" - CO, shut off power and cover the flaming spaces daily) cooking oil (if able)  At All Stages From Frield To Work 1. Food handlers are a major source of physical contamination. 2. Wear appropriate protective clothing. 3. Keep food areas and food equipment in good condition. 4. Report any damage to premises and could cause contamination. 5. Report any food waste and rubbish from food frequently throughout the day. Key Points on How the Workplace Threat to Health Starts 6. Report any signs of pest in the building. 1. There are hazards all around food. Prevention 2. Hazards have the potential to cause harm to all consumers. 1. Carry out proper safety measures such as sieving and washing. 3. The events that lead to poisoning start with contamination 2. Watch out physical contaminants in food and following your workplace rules in dealing with them. 4. Controlling contamination is a crucial way to prevent , 3. Report to your supervisor any hazards that you spot that could result in illness. food contamination. 5. Some product and ingredients can cause illness in 4. Work safely with cleaning chemicals. particular individuals who have allergy.  Thank You! Workplace GROUP 3 Cervantes, Mark Cedrick Cheung, Jheddric Dwayne Cortez, Aeron Daniac, Jahzel Lei Decamon, Rennel Mark