Bread and pastry production g10 Occupational Health and Safety.pptx

g10 bread and pastry

1. Occupational Health and Safety

2. Occupational Safety and Health (OSH) is a cross-disciplinary area concerned with protecting people’s safety, health, and welfare in work or employment. OSH standards refer to a set of rules issued by DOLE that mandates the adoption and use of appropriate means, methods operations, processes, and working conditions reasonably to ensure safe and healthful employment.

3. The main focus in occupational health is on three different objectives: 1. maintain and promote workers’ health and working capacity; 2. improve the working environment; and 3. develop work organizations and working cultures in a direction that supports health and safety at work promotes a positive social climate and smooth operation that will enhance the productivity of the undertakings.

4. To promote people’s safety, health, and welfare, it is standard in a workplace to hang safety signs that indicate preventive measures needed. Safety sign refers to the sign or symbol in the workplace indicating various hazards ahead.

5. Occupational Safety and Health Procedure is a planned system of working to prevent illness and injury where you work by recognizing and identifying the hazards and risk. Hazard is a term used to describe something that has a potential to cause harm or adverse effect to individual, organization, property or equipment. Risk is the chance or probability that a person will be harmed that will cause an adverse health effect due to hazard. It may also apply to situations with property or equipment loss. 3 Steps Used to Manage Health and Safety at Work 1. Hazard Identification 2. Risk Assessment 3. Risk Control

6. Safety procedures and practices in the workplace contribute to: 1. low rates of accidents; 2. good employee morale; 3. employee satisfaction; 4. reduction of insurance and other operating cost; and 5. reduction of losses of employees due to disabling accidents.

7. Some Health and Safety Procedures and Practices (School Food Laboratory) A. Sanitation and Personal Hygiene Practices Sanitation means keeping bacteria down to a small number as possible through personal hygiene and proper food handling. It also means keeping the food at the appropriate temperature so that the bacteria that is already present will not have a chance to multiply. Sanitary measures include personal hygiene, keeping food, equipment and the cleanliness of the work area. Unsanitary practices and improper handling of food may result to food contamination or infection, poisoning and death.

8. Personal Hygiene refers to maintaining cleanliness of one's body and clothing to preserve the overall health and well-being. This also means keeping oneself clean to avoid the transfer of harmful bacteria especially during the food preparation. Keep your hands always clean and your nails cut short. Wear comfortable clean clothes. Remove jewelry especially when working with food. Use gloves when hands are thoroughly washed. Hand wash after using the comfort room. Use of PPE when working

9. PPE or Personal Protective Equipment can protect you from any hazards associated with jobs such as handling chemicals or working in a noisy environment. In food preparation, this is the cooking outfit which gives protection to the worker against the different hazards that may be encountered during cooking. a. Hairnet – prevents hair from falling into the food product . b. Facial mask – barriers to airborne contamination during sneezing, coughing and talking c. Aprons – reduce risk of contamination and help maintain cleanliness. d. Gloves – reduce risks of food contamination. e. Pot holder – protects against burns when taking hot items on top of the stove.

10. B. Good Housekeeping Practice 1. Keep the area clean. Plan and implement a program of regular cleaning of the equipment and all other areas. 2. Eliminate the possible breeding of flies. Screen the house and use effective insecticides whenever necessary. 3. Sanitize all laboratory equipment, tools and utensils thoroughly before and after use. 4. Air dry all equipment, tools and utensils to avoid build-up of dust and rust corrosion. 5. Observe proper waste management. Dispose garbage properly everyday so as not to invite rodents and insects.

11. C. Practical Ways of Keeping Food Clean Handle foods with clean hands. Avoid sneezing and coughing when handling food. Utensils that fall on the floor should be washed well before using them again. Store food supplies in a clean, dry place to maintain its freshness. Clean cans, bottles, and bags containing ingredients before opening.

12. Keep dry and liquid ingredients in a sealed container. Check for its safety from time to time. Separate fresh vegetables from old ones before storing them. Prevent raw meat, offal, poultry, and fish from touching other foods, - as these animal foods often contain germs. Keep food at a suitable temperature. Bacteria multiply fastest between 15°C and 52°C (60°F and 125°F). Keep hot food hot until served. "Hot" means above 60°C (140°F), where bacteria can no longer grow. Keep cold food cold until served. "Cold" means below 4°C (40°F), at refrigerator temperature or below.

13. D. Observance of Safety Precautions The observance of safety precaution to promote work efficiency and to avoid accident is important. Accidents are caused either by people themselves, by unsafe environment, or defective equipment. Accidents are caused by people due to haste, distraction or failure to observe safety regulations. Carelessness causes slips, falls, burns and bumps and the destruction of things in the workplace. Accidents in the laboratory area are caused by contact with exposed electrical tools or kitchen equipment and short circuits.

14. These simple tips will help you avoid accidents: Keep the kitchen floor clear, clean, and dry. Clean up spills immediately. Keep a fire extinguisher in or near the kitchen. Avoid wearing inappropriate clothing, dangling pieces of jewelry, and the like. Never used broken kitchen tools, appliances, or equipment. Be sure appliances are unplugged before touching sharp edges like a blender. Store knives in a drawer. Turn the pot handles away from the front of the stove. Never leave food cooking unattended. Handles knives correctly. 10. Always use appropriate kitchen tools.