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Uploaded by RealisticJuniper
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Summary
This document provides a list of potential hazards and control measures for various job titles, such as Front Desk/Receptionist, Restaurants Hostess/Host, Waiters, and Cooks. It covers tasks like answering inquiries, handling payments, lifting supplies, and preparing drinks. It details potential hazards like ergonomic issues, verbal violence, and slips and falls.
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Job Title Task Potential Hazards Control Measures Front Desk/ Receptionist Computer Work Ergonomic issues, fatigue Ergonomically designed...
Job Title Task Potential Hazards Control Measures Front Desk/ Receptionist Computer Work Ergonomic issues, fatigue Ergonomically designed furniture and equipment should be used. Answering guests' inquiries Verbal and physical violence, - Visual accessibility to other long periods of standing, people can minimize tripping violence. - Use of appropriate mat can lessen pressure on knees. - Flooring materials that do not easily chip should be used. - Wire should be properly tacked away. Handling of payments Robbery and fraud - Assistance from co-workers should be observed. - Implement Crime Prevention Through Environmental Design (CPTED). Lifting office supplies Weight of goods It can be both active and passive. Restaurants Hostess/Host Assists the guest to their seats Unfriendly clients Frequent training Reservation through call, Verbal violence Frequent training walk-in, or via website Moving furniture Back injury Help from co-workers Cleaning tables Skin and eye injury from - Frequent training chemical substances - Designation of safety manager - First-aid kit should be available. Waiters Receive order Unfriendly clients Frequent training Busing Shoulder and back injury due Frequent training to the weight of food and china Spills to the body Carry only what is manageable. Slips on the floor Clean the floor immediately when there is spillage. Prepare drinks Burns from hot water Check and monitor the temperature. Table setup Carrying heavy loads Use cart if possible. Serve food Slipping with food and hot Awareness of the drinks environment and use non-slip shoes. Cleaning tables Heavy load, cuts from broken Carry only what is items manageable. Cooks Cut ingredients Cuts Training on the proper usage Cooking Burns Training on the proper usage Fatigue Tripping Use of equipment Cuts, bruises Training on the proper usage Setting of foods Burns Use mittens. Clean work areas Cuts Separate sharps from the waste.
