Hospitality: Occupational Safety and Health and Equipment Essay

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Hospitality Clean Kitchen chapters

3. Select and set up Equipment and materials.
A food enterprise must ensure the kitchen and dining area are cleaned and sanitized in accordance with the food Act regulations. An awareness of the food safety standards for Australia contained in the Australia and New Zealand food standards code is also required as is an awareness of the protection of the environment operations Act (1997) and the codes of practice for the control of Workplace hazardous substances.

Health and safety procedures. * Under the occupational health and safety guidelines an employer must provide employees with safe substances and equipment to use when performing cleaning duties, that is, the chemicals and equipment must be safe to the employee using the chemicals and those who are in the vicinity.

SIGNAGE * Under occupational health and safety laws, warning signs need to be displayed when performing certain cleaning tasks to reduce the risk of injury.

MANUAL HANDLING
-When attempting to lift an object, it needs to be assessed including the location it is being moved to. Employees should then place their feet shoulder width apart, keep their back straight, and lift the object close to their body with two hands. If the object is to heavy to lift, a trolley may be used or assistance may be sought from a colleague.

PERSONAL PROTECTIVE EQUIPMENT
PPE- are essential items that must be worn whilst performing particular task to reduce the risk of injury as a result of hazards that may be present.
PPE may include the following

* Overalls * Jackets * Aprons * Goggles and masks * Rubber gloves and or heavy duty gloves * Oven mitts or oven cloths * Waterproof clothing and foot wear * Headwear (face shield) breathing apparatus * Ear plugs
It is imperative that the size and fit of personal protective clothing and equipment is appropriate to the individual user, otherwise the level of protection diminishes’ and may actually be a cause of injury, particularly if items are to large and end up being caught in equipment.

SAFE HANDLING OF CHEMICALS
Chemicals are hazardous substances that can be detrimental to one’s health. It is important to handle chemicals correctly and take the necessary precautions to ensure the safety of oneself and others.
The manufacturer of the business that imported the product must Material Safety Data Sheets, which contain information about hazardous substances. The following information can be found on an MSDS 1) Name; of the product 2) Directions; for use 3) Dosage and dilution; of chemicals 4) Safe handling; requirements 5) First aid 6) Physical and CHEMICAL PROPERTIES of the chemical 7) Storage and disposal methods 8) The Manufacturer’s name; phone number and address or that of the business who imported the product.
Everyone who uses chemicals within an enterprise must be trained on reading and interpreting information on the MSDS.

CLEANING EQUIPMENT
Pre-operational procedures that should be undertaken before cleaning equipment is applied to the task. * Checking consumables such as filters on vacuums, garbage bags, vacuum cleaner bags or mop heads which have fallen apart. * Adjusting the equipment according to the task undertaken, and * Checking the equipment is clean and safe to use.

BASIC FIRST AID FOR CHEMICAL INJURIES

Despite using chemicals in a safe manner, accidents can still occur which may cause injury. If an injury does occur it is important to read the label of the chemical if safe to do so for the first aid procedures that needs to be undertaken. The phone number for the Poisons Information center in Australia is 13 11 26 and the Centre is open 24/7. Emergency services may also need to be called depending upon the severity of the injury. injuries. (Look below) 1. Inhaling into lungs 2. Splashing onto the skin or being absorbed through the skin 3.
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