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  • Risk Prevention in Food Preparation Centers.: Joselin Vera Garrido 23 de Abril de 2015

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    ucgnahuel
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    The document identifies several common risks in food preparation centers and proposes solutions. It discusses slip and fall risks from wet floors that can be addressed by promptly cleaning spills and using slip-resistant shoes. Cut risks from defective tools or lack of training are reduced by selecting high-quality knives, wearing protective aprons and gloves, and providing training. Shock risks from disorganization are prevented by keeping aisles clear and items stored properly. The kitchen should have limited space and all workers should wear protective equipment like aprons, gloves, masks and hair nets.

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    Presentacion Ingles. 23-04-2015.pptx

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    The document identifies several common risks in food preparation centers and proposes solutions. It discusses slip and fall risks from wet floors that can be addressed by promptly cleaning spills and using slip-resistant shoes. Cut risks from defective tools or lack of training are reduced by selecting high-quality knives, wearing protective aprons and gloves, and providing training. Shock risks from disorganization are prevented by keeping aisles clear and items stored properly. The kitchen should have limited space and all workers should wear protective equipment like aprons, gloves, masks and hair nets.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views10 pages

    Risk Prevention in Food Preparation Centers.: Joselin Vera Garrido 23 de Abril de 2015

    Uploaded by

    ucgnahuel
    The document identifies several common risks in food preparation centers and proposes solutions. It discusses slip and fall risks from wet floors that can be addressed by promptly cleaning spills and using slip-resistant shoes. Cut risks from defective tools or lack of training are reduced by selecting high-quality knives, wearing protective aprons and gloves, and providing training. Shock risks from disorganization are prevented by keeping aisles clear and items stored properly. The kitchen should have limited space and all workers should wear protective equipment like aprons, gloves, masks and hair nets.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    of 10

    RISK PREVENTION

    IN FOOD
    PREPARATION
    CENTERS.
    Joselin Vera Garrido
    23 de Abril de 2015

    Working site.

    Handling and preparation of food.

    Restaurant los buenos muchachos , Buin.

    Number of workers: 25.

    Identify the risk:


    slip and fall

    Cause: Wet floor.


    Possible Solutions : Immediately clean liquid
    falling on the floor.
    Use adherent footwear.

    Cuts

    Causes: defective tools , lack of training , no


    use of personal protective elements.

    Possible solutions: selection and care of


    knives.
    Use of metal or thick plastic apron.
    Mesh gloves.
    Training.

    CUTS.

    Shocks

    Cause: lack of order.

    Possible solutions
    Keep aisles clear.
    Putting things in its place.

    kitchen clean and ordered


    prevents accidents.

    Kitchen with limited space.


    workers using gloves , mask ,
    apron , hair mesh.

    HOW THE WORKERS CAN PROTECT


    THEMSELVES.

    They must use apron , gloves and adherent


    footwear.

    They should have a correct use of the work


    tools.

    They should concentrated , to avoid


    accidentes.

    THANKS

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