Reporters

BTVTED CP2

Angelo Gem Zamanth

Alcantar Archelle a Porte
a Marasigan Steps in Controlling OHS
Hazards and Risks
 Identifying
Hazards and
Risks in the
Workplace
 Noynay Several accidents and injuries that may
de los occur in the kitchen vary greatly. Yet,
these can
Reyes be prevented by people by thinking what

(2017
they are doing, understanding the task,
using common
sense, and not fooling around

)
The most
common Cut
accident s
Cuts are hazards t o chefs and cooks.

and Reminder to avoid cuts:

1. hold the knife correctly and firmly,
injuries 2. work on a clean and clear cutting board,

in the
3. use the correct knife for the job,
4.ensure the cutting surface is stable and not likely

kitchen to slip or slide on the bench during the

cutting action, and
5.always be alert and concentrate on the job at
hand.
 Burns
The most Stoves and oven are another dangers

common of kitchen work.

accident Burns may come from:

and
1. touching a direct flame,
2. boiling water,
3.using a damp cloth to move hot objects from the top of

injuries the stove or from the oven.

4. hot fat splashing,

in the 5.adding liquid to a hot roux during sauce production,

slipping over in the kitchen and

kitchen pulling over hot food items over you as you try to prevent
your fall, and
6. incorrect way of using cooking equipment.
.
The most Fallin
common g
a nd slipping
accident Spills n e e d t o b e w i p e d
up quickly and thoroughly to prevent people
and f r o m s l i p p i n g ov er.

injuries To prevent additional injury to persons who might meet

in the
accident in the kitchen by fall,
place all knives and other sharp objects in its proper
places.

kitchen Hot pots of liquid or soup must be placed further

away from the edge of tables, counter tops or gas
range tops.
.
 Fires
The With the implementation of safety standards, fire is not as

most f r e q u e n t a s i n t h e p a s t . H o w e v e r, t h i s s t i l l o c c u r s a n d
can be very dangerous.
commo
n Common reasons of fire :
Ignorance, neglect, or lazy attitude

accident Gas ovens

Electrical shorts or faults.
and
injuries
Important thing to consider:
Fire extinguishers

in the .
Heat sensitive sprinklers

kitchen
 Liftin
The most g
common .

accident
and
injuries
in the
kitchen
The most
common
accident Noise
and Noise may cause hearing
problems.
injuries
in the Rotation of staff should be considered so
that no one person is regularly exposed to

kitchen .
constant loud noise.
The most
common
accident Disease
and s
injuries
Kitchens are ideal breeding grounds for bacteria
and pests. If surfaces and equipment are not

in the maintained in a clean condition, as sterile as

possible, kitchen workers might succumb to

kitchen illnesses that can quickly spread to other staff

and to customers.
.
CUTS BURN
FALLING & S
SLIPPING LIFTING FIRES
DISEASES NOISE

The best prevention is

always to stay alert and
be
very careful.
 Under the Occupational and Health and
Safety Act of 2 0 0 4 (OHS Act), duty-holders

Controllin have obligations to ensure the health and

safety of people so far as reasonably
g OHS practicable.

Hazards Good health and safety is all about

eliminating and controlling hazards and risks.

and Risks This is best achieved by a proper

consideration of the sources of harm and
what can be done to prevent the harm from
occurring
( de los Reyes & Noynay, 2017).
Controllin The Occupational Health and Safety Act

g OHS of 2004 (OHS Act) guide set out the

method

Hazards that should be used to control OHS hazards

and risks. The OHS Act anticipates and
and expects that the method set out in this guide
will be used for the control of OHS hazards
Risks and risks.
 There are four important concepts t h at need t o be understood so
t h a t t h i s g u i d e m a k e sense:

1. A hazard is something currently in, or may be in future to be in, the work

Controllin environment that has a potential to cause harm to people.

g OHS 2. A risk is the chance (or likelihood) that a hazard will cause harm to

Hazards people.

and Risks 3. Harm is death, injury, illness (including psychological illness) or disease
that may be suffered by a person from a hazard or risk

4. A control is a thing, work process or system of work that eliminates an

OHS hazard or risk or, if 1, not reasonably practicable, reduces the risk so far
as haply practicable.
 step 1
Identify
Steps in hazards
Controllin step 2
g OHS Assess
Hazards risks

and Risks step 3

Control
hazard
and risks
 step
Steps 1
in
Controlling Identify
OHS
Hazards
hazards This involves finding all of the

and fore see able hazards in the

workplace and understanding the
Risks possible harm that the hazards
may cause.
 step
Steps in 2
Controllin Assess risks
g OHS
Hazards take account existing health and safety
controls
and Risks look at how work is actually being
carried out rather than relying on written
manuals and work procedures

look at abnormal situations. as well as

how things are normally meant to occur.
Steps in
Controllin step
g OHS 3
Hazards Control hazard &
and risks
Risks Risks must be controlled by eliminating them or. if
this is not possible, reducing the risks that can
remain so far as reasonably practicable.
Steps in step
Controllin 4
g OHS Check controls
Hazards This requires checking them

and Risks and ensuring that processes are put in place to

identify and quickly fix problems. Checking
controls involves the same methods as in the initial
hazard identification step (step l), and creates
the loop in which workplace health and safety
measures are maintained.
 step
Steps in 4
Controllin
g OHS
Hazards Common methods used
to check the eff ectiveness of controls are:
and Risks inspecting the work place
consulting employees
testing and measuring
using available information
analyzing records and