bread and pastry production kakdakosndjklajnsikj

grade 12 bpp

1. Activity: Drawing and Labeling of PPE in Bread and Pastry Production Objective : Students will illustrate a person wearing the appropriate Personal Protective Equipment (PPE) for baking and label each piece of equipment, explaining its use in ensuring safety and hygiene in the kitchen. Instructions : Draw a Person Wearing PPE: Create a drawing of a person who is properly equipped with all the necessary PPE for baking. Label Each Piece of PPE: Next to each piece of equipment in your drawing, write its name and briefly describe its purpose in baking.

2. DEFINITION OF TERMS   PPE – (Personal Protective Equipment) refers to devices worn by workers to protect them against hazards in the work environment including but not limited to safety helmet, safety spectacles, face shields etc. Occupational hazards - refer to various environmental factors or stresses that can cause sickness, impaired health

3. DEFINITION OF TERMS Quality standard – set of exact specifications to become pattern of action Safety – free from danger , risk or injury Sanitation – the practice or measure to create an environment conducive to good health Workplace – refers to the office, premises or worksite where a worker is temporarily assigned

4. Occupational Health and Safety It is the promotion and maintenance of the highest degree of physical, mental and social well being of the workers in all companies.

5. Occupational Health and Safety (OHS ) - also known as Workplace Health and Safety (WHS), involves the policies, procedures, and practices in place to protect the health, safety, and welfare of employees, contractors, visitors, and anyone else affected by the workplace environment.

6. OHS aims to prevent workplace injuries , illnesses , and fatalities by managing risks and promoting safe work practices .

7. HAZARDS AND RISKS A hazard is anything that has the potential to cause harm. This could be a substance, object, activity, situation, or condition that can lead to injury, illness, property damage, or environmental harm. A risk is the possibility of something bad happening . It involves uncertainty about the effects/implications of an activity with respect to something that humans value.

8. HAZARDS AND RISKS A hazard is a source of potential harm, while risk is the measure of the potential for that harm to occur . Once hazards are identified, risks can be managed or minimized through controls like safety equipment, training, and procedural changes.

9. HAZARDS AND RISKS HAZARDS RISKS

10. Hazards and Risks   in the Workplace Hazard is a term used to describe something that has the potential to cause harm or adverse effects to individuals, organizations property or equipment. Workplace hazards can come from a wide range of sources. General examples include any substance, material, process, practice , etc that has the ability to cause harm or adverse health effect to a person under certain conditions.

11. Types of workplace hazards include: Safety hazards Biological hazards Chemical hazards 4. Ergonomic hazards 5 . Physical hazards 6. Psychological hazards

12. 1. Safety Hazards Inadequate and insufficient machine guards , unsafe workplace conditions, unsafe work practices.

13. 2 . Biological Hazards Caused by organisms such as viruses, bacteria, fungi and parasites

14. 3 . Chemical Hazards Solid, liquid, vapor or gaseous substances, dust, fume or mist

15. 4. Ergonomic Hazard Demands on the worker, such as repetitive and forceful movements , vibration , extreme temperatures , and awkward postures arising from improper work methods and improperly Designed workstations, tools, and equipment.

16. 5 . Physical Hazard It refers to the potential risks that can cause physical harm or injury to workers due to physical agents, factors or conditions present in the workplace. Examples: Noise , vibration, energy, weather, electricity, radiation and pressure

17. 5 . Psychological Hazard Those that are basically causing stress to a worker. This kind of hazard troubles an individual very much to an extent that his general wellbeing is affected

18. PERSONAL PROTECTIVE EQUIPMENT

19. Purpose : Prevent hair from falling into food products, maintaining hygiene. Use : Worn by all workers involved in food preparation . In bread and pastry production, Personal Protective Equipment (PPE) is crucial to ensure food safety, personal safety, and hygiene. Here are the common types of PPE used in this industry: 1. HAIRNETS

20. Purpose : Protect clothing from flour, dough, and other ingredients, as well as prevent contamination . Use : Made of washable or disposable material, used while mixing, baking, and handling food. 2. APRONS

21. Purpose : Ensure hygiene when handling dough and finished products, and protect hands from hot surfaces or sharp tools . Types : Disposable gloves for food handling, heat-resistant gloves for handling hot trays and ovens . 3. GLOVES

22. Purpose : Prevent contamination through saliva or respiratory droplets during the preparation process . Use: Essential in environments where food safety is paramount. 4. MASKS

23. Purpose : Protect feet from heavy falling objects, hot liquids, or slippery floors . Use: Non-slip, closed-toe shoes are recommended for bakers and pastry workers. 5. SAFETY SHOES

24. Purpose : Protect hands when working with sharp knives or dough cutters . Use : Important when handling tools for cutting dough or shaping products. Purpose : Shield forearms from burns, heat, or sharp objects . Use : Worn when working near hot ovens or machinery . 10. SLEEVE PROTECTORS 9. CUT-RESISTANT GLOVES

25. These PPE items are critical for ensuring the safety of workers and the quality of bread and pastry products, adhering to both food safety regulations and occupational safety standards.