Lesson 7

Importance of
Occupational
Health and Safety
Procedures
 Recognize the
Importance of
Occupational Health and
Safety Procedure
 INTRODUCTION
The field of occupational health and
safety (OHS) has become a topic of
increasing concern over the last 30 years.

The establishment of the Occupational

Safety and Health Administration
(OSHA) in 1970 reflected that safety in the
workplace is a basic expectation for all
employees.
 INTRODUCTION
The field of occupational health and
safety (OHS) has become a topic of
increasing concern over the last 30 years.

The establishment of the Occupational

Safety and Health Administration
(OSHA) in 1970 reflected that safety in the
workplace is a basic expectation for all
employees.
 INTRODUCTION
OSH in the Philippines is regulated by a
wide range of laws.

The main OSH provisions shall be found

particularly in the Philippine Labor Code
(mainly Book IV), the Occupational
Safety and Health Standards (OSHS)
1978.
 HAZARD
Hazard is any source of potential
damage, harm or adverse health effects on
something or someone under certain
conditions at work.
Basically, a hazard can cause harm or
adverse effects to individuals as health
effects or to organizations as property or
equipment losses.
TYPES OF HAZARDS
 PHYSICAL HAZARD
❏brought by unhealthy working
conditions, poor lighting, poor
ventilation, insufficient facilities,
inefficient or faulty equipment or
machine and improper work
practices such as wrong use of
knives.
 PHYSICAL HAZARD
Slip, Trips and Falls are example of
Physical Hazard
Slips - loss of balance caused by too little
friction between a person’s foot and a
walking surface.
Trips - hit an object, lose your balance and
fall
Falls - when you lose your balance & drop
to the floor
 BIOLOGICAL HAZARD
❏brought by workers infected with
diseases or illnesses, unhygienic
personal practices that can transmit
bacteria, parasite, fungi to other
workers and food, and equipment
being handled.
 ERGONOMIC HAZARD
❏brought by poor posture when
working long period of standing,
bending, pushing, lifting, and
carrying that can cause body stress,
muscles pains and soreness, back
injury, numbness of hands, feet and
other body parts.
 PSYCHOLOGICAL HAZARD
❏brought by too much stress from
work may cause mental and
emotional strains and anxieties,
depression- losing focus on one’s
work and others.
 CHEMICAL HAZARD
❏brought by use of chemicals such as
disinfectant for cleaning equipment
and flooring, fumes and smokes
from cooking.
 CHEMICAL HAZARD
❏brought by use of chemicals such as
disinfectant for cleaning equipment
and flooring, fumes and smokes
from cooking.
To make hazards less
dangerous, consider the
following options:
1. ELIMINATION
❏You can simply dispose things that
cannot be repaired and ingredients
that are waste or expired following
the proper waste disposal
(biodegradable, non-biodegradable,
residual, recyclable and toxic). This
will eliminate hazard in the kitchen.
2. SUBSTITUTION
❏Though elimination is considered
the best way of preventing or fixing
hazards, it is not always possible.
This is why you should think of a
substitute for hazardous tools or
equipment inside your kitchen.
Better substitute safer and easy to
operate tools and equipment in the
kitchen.
3. SAFEGUARD
❏Safeguard can be added by
modifying tools and/or equipment. It
usually prevents the workers from
being harmed by mechanical hazard.
You can also put signage and
symbols in your kitchen for safety
purposes.
4. ISOLATION
❏Isolation is done by marking the
hazardous area and separating the
worker from hazard. You can provide
a separate room for those hazardous
chemicals and equipment.
5. Using Personal Protective
Equipment (PPE) and Clothing
❏PPE like gloves and apron could be
a great help while in the kitchen.
Using gloves when holding hot tools
like pan, can prevent your skin from
being burned. Using apron moreover,
can prevent you from spills when
pouring liquid ingredients from one
bowl to another.
6. Instructing Workers about the
Safest Way of Doing Something
❏People in the kitchen or in bakeshop
must be well informed and instructed
of the safest work procedures.
Baking and cooking instruction must
be followed at all times by everyone
in the workplace.
 RISK
Risk is the probability that a person will
be harmed or experience an adverse health
effect if exposed to a hazard.

It may also apply to situations with

property or equipment loss.
 Factors that influence the
degree of risk include:
❖how much a person is exposed to a
hazardous thing or condition
❖how the person is exposed (e.g.,
breathing in a vapor, skin contact), and
❖how severe are the effects under the
conditions of exposure.
 RISK ASSESSMENT
Risk assessment is the process where
you:
➔identify hazards
➔analyze or evaluate the risk associated
with that hazard, and
➔determine appropriate ways to eliminate
or control the hazard.
Preventing the Hazard

Four Step System (SAFE)

Spot the Hazard

Assess the Risk
Fix the Problem
Evaluate the Result
 Health, Safety and Security
Procedures in the Kitchen
Tips to remember while working in the
kitchen:
1. Use dry pot holders when holding hot
items.
2. Don’t leave the pot holder near the fire.
3. Always lift the lids of the saucepans
away from you so that the steam won’t
burn you.
4. Keep the fire extinguisher near the
kitchen and learn how to use it.
 Health, Safety and Security
Procedures in the Kitchen
Tips to remember while working in the
kitchen:
5. Turn off the stove or gas range when you
have finished cooking.
6. Wipe spills immediately.
7. Remove toys, small items or anything
that you may trip on the floor.
8. Keep pets out of kitchen, especially while
cooking.
 Health, Safety and Security
Procedures in the Kitchen
Tips to remember while working in the
kitchen: .
9. Keep children in safe distance when they
are with you in the kitchen to avoid
accidents.
10.Always pick up the knife with its handle.
11.Slice, cut, or chop foods in a chopping
board.
12.Cut the food with the blade of the
kitchen down and slant away from you.
 Health, Safety and Security
Procedures in the Kitchen
Tips to remember while working in the
kitchen: .
13.Don’t put your finger near the moving
parts of electric mixer or food blender.
14. Be careful when discarding a broken
glass. Don’t pick up small pieces with
your bare hands.