-Safety device or equipment -Administrative control -Personal protective equipment (PPE)
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Transcript of -Safety device or equipment -Administrative control -Personal protective equipment (PPE)
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Group members:
Koe Han Nee 237710
Ho Seng Chun 237721
Ng Shu May 237771
Ng Hsiu Ping 237801
Chan Hui Fern 239383
*Accident Prevention and Crisis Management
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-Safety device or equipment
-Administrative control
-Personal protective equipment (PPE)
*Eliminating Hazards in the Environment
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Sharp Edges Falling objects Flying sparks Chemicals Noise
*Safety device or equipment (Good Design)
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ῼ Good training
ῼ Work
practices
*Administrative
control
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*Personal Protective Equipment (PPE)
Dress safety
Upper partsMiddle partsLower parts
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*EXIT LIGHTING
Escape routes should be adequately lighted.
Must be clearly marked and visible using a sign reading exit.
Doors should be unlocked, no obstacles and no decorations that might obscure visiblity.
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*Electrical shock
Insulators
Grounding and
electrical protective devices
Guarding against exposed live parts
from access by
unqualified personnel
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*Other prevention tips are:*Keep holes and floor openings adequately
covered.
*Working areas should be:
- Kept clean, ordered and sanitary.
- Free of protruding nails, splinters, holes and
loose boards.
*Drainage should be maintained regularly and gratings or mats shall be provided.
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*When an accident happen
Calm down the victim.Check the response of victim.
Inspect the injury for ponderance of victim.First Aid is needed.
Do not close to the victim.Take to hospital if necessary.
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How To Prevent:
* Always wear protective hand gloves.
* Never put knife at invisible places.
* Learn how to carry knife.
* Don't ever try to catch a fallen knife.
* Keep knife and other cutting utensils
sharp.
* Use proper utensils for specific task.
*Common Injuries: Cuts
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*Common Injuries: Poisoning
How To Prevent:
*Label properly all spray bottles and equipment .
*Store safely.
*Never reuse chemical container for food use.
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*Common Injuries: Falls
How To Prevent:*Keep the floor dry.*Never enter a dark room.*Never leave utensils on the floor.*Wipe up all grease or liquid spills immediately.*Use anti-slip mats.
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*Common Injuries: Burns
How To Prevent:
Wear protective gloves/ mitts.
Never touch the stovetop with your bare hand.
Use properly for electrical appliances.
Stand back from hot grease and boiling liquids.
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҉�Provide equipment operation instruction҉�Keep procedures manuals in common areas҉�Offer photo diagrams for workers who cannot read҉�Hold procedural demonstrations҉�Offer one-on-one training
*Worker safety training program
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Do’s Don’tsTrain on the accuracy and
proper use of equipmentMachines are electrically
goundedInstall equipments on stable
platforms
*Providing equipment operating instruction×Reach to
part of machine
×Clean blades
and
attachments
×Operate
equipment
without
instruction
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◊Learning experience◊Employee’s skills◊Deeper understanding
*Offer photo diagrams for workers who cannot read
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₰Attention₰Understanding
₰Confidence
*Offer one-on-one training
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TRAINING EMPLOYEES ABOUT HAZARDS
&HOW TO PREVENT THEM.
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*Must be stored away from :
Employee Medication
Food
Equipment
Utensils
Linens
Single-use items
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Definition : incident – 2 or more people experience –similar illness – eating common food .
If you suspect you may have a foodborne illness problem :
*Don’t admit fault
*Until facts
*Checked and confirmed
Foodborne illness incidents / outbreak
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*Is a disease – consumption of contaminated food
*Malaysia is one of the countries -high cases -
suitable temperature & condition for the growth
of most bacteria.
Foodborne illness
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*Symptoms of foodborne illness
Headache
Nausea
Vomiting
Dehydration
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*Symptoms od foodborne illness
Abdominal pain
Diarrhea
Fatigue
Fever
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How to respond to a
foodborne-illness outbreakObtain contact information
Identify food eaten and record its description
Separate any suspect product that remains in the establishment to avoid additional cases
while the investigation proceeds
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Identify staff of kitchen
Keep a list of food handlers scheduled at time of incident
Cooperate with authorities and provide the information
Provide appropriate documentation
Review food handling procedures
Determine if standards are being met
Identify if standards are not working
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* Key to manage any crisis Written procedures for event
Training of employees Be prepared and act fast Cooperate with regulatory authority Good record keeping Learn from previous events and apply correct actions
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Thank you