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Topic:: LESSON: Practice Occupational Health and Safety

The document provides guidance on occupational health and safety practices for food service establishments. It outlines responsibilities like protecting property from fire, natural hazards, and crime. Specific recommendations are given for fire prevention like cleaning cooking equipment regularly. Advice for natural hazards include preparing flood plans and securing property during extended closures. Crime prevention strategies incorporate high security locks, alarms, and CCTV systems. Cash handling best practices suggest keeping minimal cash on site and emptying registers overnight.

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JANICE RUBIALES
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50 views2 pages

Topic:: LESSON: Practice Occupational Health and Safety

The document provides guidance on occupational health and safety practices for food service establishments. It outlines responsibilities like protecting property from fire, natural hazards, and crime. Specific recommendations are given for fire prevention like cleaning cooking equipment regularly. Advice for natural hazards include preparing flood plans and securing property during extended closures. Crime prevention strategies incorporate high security locks, alarms, and CCTV systems. Cash handling best practices suggest keeping minimal cash on site and emptying registers overnight.

Uploaded by

JANICE RUBIALES
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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WORKSHEET #9

LESSON: Practice Occupational Health and Safety


Learning Objectives: At the end of the lesson, the learner are expected to do the following:
 Identify hazards and risks.
 Control hazards and risks in the workplace

Read the Information Sheet very well the find out how much you can remember and how much you learned by doing the
Self-self-checked or activity.

Topic: Practice Occupational Health and Safety


Apply health, safety and security procedures in the workplace. Safety regulations and workplace safety
and hazard control practices and procedures are clarified and explained based on organization procedures.
Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to
co-workers, workplace and environment in accordance with organization procedures. Contingency measures
during workplace accident, fire and other emergencies are recognized and established in accordance with
organization procedures.

Running a business or a big food service establishment is a demanding job. Consider the following
responsibilities if you are a worker or an owner of such business.
• Protect your property from fire;
• Protect your property from natural hazards;
• Protect your property from crime;
• Protect your staff and visitors from accidents;
• Know the legislation that may affect your business.

Most kitchen fires occur in kitchen ranges, boilers or deep-fat fryers and can often be traced back to poor
cleaning regimes.

A. Protecting Property from Fire

• Ensure that cooking ranges, boilers and deep-fat fryers are fitted with thermostats or emergency cutoff
valves to turn off the fuel supply should a fire break out.
• Ensure that filters are removed and de-greased frequently to prevent a build up of greasy deposits.
• Cleaning should be done weekly, you may need to consider more frequent cleaning if the equipment is used
for long periods on a daily basis.
• Store all combustible materials away from buildings or perimeter fencing – preferably inside locked waste
bins or lidded skips. Ensure they are emptied regularly. If no suitable outside location is available, use a
secure internal storage area.
• Be vigilant when you open and close the premises each day – look for signs of potential trouble e.g.graffiti
or damage to fences – remove graffiti and repair any damage immediately to deter further damage
occurring.

Electrical faults

Prevention of faults is the answer here and this can be achieved by:
 Frequent visual inspections of all portable electrical items and fixed electrical wiring.
 Regular maintenance of these items by an authorized agency or licensed electrician should be recorded
and monitored.

Smoking

Ideally, smoking should be prohibited throughout the premises (including yards and open areas) and
notices to that effect prominently displayed.
• Ensure smoking is restricted to a designated area that is kept free of combustible items such as paper,
curtains, flammable liquids.
• Provide metal lidded bins for the disposal of ashtray contents and ensure they are emptied safely every
day. Do not dispose them with other combustible waste.
B. Protecting establishment from natural hazards Flood

Firstly, check with the local authority whether the property is in a flood risk area. If it is then you should:
 Prepare a flood plan for your business detailing the actions you will need to take to minimize damage
and disruption.
 Conduct flood drill, so that you and your staff will be sure it works and have experience of what to do.

Water Escape/Leakages

 Get dripping taps repaired as they can cause damages.

 Ensure pipes are properly installed using suitable insulation material.

 If your premises are likely to be unoccupied for a longer period e.g. over Christmas and New Year, turn
the water off at the stopcock and drain the system if possible.

Storm Damage

Making sure your premises are in a good state of repair, it will minimize the chance of storm damage -
check the building regularly (walls, roof and any outbuildings) and ensure any problems you find are repaired
promptly.
Check at least once a year that roof gutters, down-pipes and drainage galleys are clear and unobstructed
and kept free of leaves and vegetation.

C. Protecting property from crime

Burglary

Thieves frequently see catering businesses as an easy target and it is wise to ensure that you have a good
level of security.
Locks on external doors should be high standards and quality materials. All accessible opening windows should
be fitted with key-operated locks secluded windows and roof-lights should be protected with steel bars, grilles
or shutters. Consider fitting shop-fronts with grilles or shutters to deter smash and grab raiders Given time,
almost any physical security can be overcome, consider fitting an Intruder.
Alarm system which will act as a deterrent and limit the time an intruder will have on your premises. Any
alarm system should be fitted and maintained.
Closed Circuit Television (CCTV) can help deter and capture evidence of robbery. Any system should be
fitted and maintained by an installer registered with a nationally recognized installation body such as - NSI
(National Security Inspectorate) and SSAIB (Security Systems and Alarms Inspection Board).
When your premises are closed, lock away portable electronic equipment e.g. laptop computers in a
secure cabinet.
Consider fitting access control locks on entrance doors to prevent intimidation or robbery.

Theft of money

Keeping cash on the premises overnight increases the chance of a break in:
• Keep as little cash on the premises as possible and keep it out of public view.
• Where possible, cash should not be left on the premises outside business hours.
• Empty the cash register overnight and leave the drawer open as this often deters thieves.

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