Dressmaking7_Occupational Health and Safety.pptx

For grade 7 Learners only

1. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES WEEK8

2. Hazard and risks identification and control Hazard is a term used to describe something that has the potential to cause harm or adverse effects to individuals, organizations property or equipment.

3. HAZARDS VS. RISKS

4. Types of workplace hazards include: 1. Safety hazards: Inadequate and insufficient machine guards, unsafe workplace conditions, unsafe work practices.

5. 2. Biological hazards- Caused by organisms such as viruses, bacteria, fungi and parasites.

6. 3. Chemical hazards: Solid, liquid, vapor or gaseous substances, dust, fume or mist.

7. 4. Ergonomic hazards: Anatomical, physiological, and psychological 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.

8. 5. Physical hazards: Noise, vibration, energy, weather, electricity, radiation and pressure.

9. 6. Psychological hazards: affects mental health or mental well-being of the worker by overwhelming individual coping mechanism and impacting the worker’s ability to work in a healthy and safe manner.

10. What are examples of hazards?

11. Benzene is a chemical that is a colorless or light-yellow liquid at room temperature. It has a sweet odor and is highly flammable. Benzene evaporates into the air very quickly.

12. Asbestos is a natural mineral made of fibers invisible to the naked eye. It is durable, fireproof and resistant to heat and chemicals. Because of these properties, it was commonly used in many industries for decades. But, inhaling asbestos fibers can cause serious health issues like mesothelioma.

13. an electric shock is the effect felt by electric current moving through the body, electrocution refers to a fatal electric shock.

14. Metal Fume Fever-also known as metal dust fever or welding shivers. -is an illness primarily caused by exposure to chemicals such as  zinc oxide  (ZnO),  aluminium oxide  (Al 2 O 3 ), or  magnesium oxide  (MgO) which are produced as byproducts in the fumes that result when certain metals are heated.

15. Risk is the chance or probability that a person will be harmed or experience an adverse health effect caused by a hazard. It may also apply to situations with property or equipment loss. For example: The risk of developing cancer from smoking cigarettes could be expressed as "cigarette smokers are more likely to die of lung cancer than non-smokers”.

16. Factors that influence the degree of risk include: - how much a person is exposed to a hazardous thing or condition; and - how the person is exposed (e.g., breathing in a vapor, skin contact), and how severe are the effects under the conditions of exposure.

17. Risk assessment . Risk assessment is the process where you: - identify hazards; - analyze or evaluate the risk associated with that hazard; and - determine appropriate ways to eliminate or control the hazard.

18. What is an adverse health effect? A general definition of adverse health effect is "any change in body function or the structures of cells that can lead to disease or health problems".

19. The following are adverse health effects. - Bodily injury - Disease - Change in the way the body functions, grows, or develops - Effects on a developing fetus (teratogenic effects, fetotoxic effects) - Effects on children, grandchildren, etc. (inheritable genetic effects) - Decrease in life span solvents - Effects on the ability to accommodate additional stress

20. Control Hazards and Risks in the Workplace: A. Use caution when working around hot oil. B. Get trained in the proper use and maintenance of your deep fryer. C. Observe all safety procedures and wear all protective equipment provided for your use while preparing hot items. D. Use gloves and scrapers and other cleaning tools with handles provided by your employer.

21. E. Use the correct grease level and cooking temperatures for your deep fryer. F. Keep stove surfaces clean to prevent grease flare-ups. G. Avoid reaching over or climbing on top of fryers and other hot surfaces. Clean vents when oil is cool. H. Keep floor surfaces clean and dry to prevent slipping or falling onto hot surfaces. Wear slip-resistant shoes. Floors should be cleaned often with grease-cutting solutions.

22. I. Do not work closely to hot fryers when the floor is wet. J. Do not spill water or ice into oil. Do not store employee drinks by deep fryers. They could be easily bumped into the hot oil and cause a flare-up. K. Do not overfill or pour excessive amounts of frozen fries into deep fryer at one time. Overfilling causes excessive splashing and bubbling over of hot oil. L. Do not pour excess ice from fry packages into the fryer.

23. M. Do not overheat the oil; use only manufacturer's recommended cooking temperatures. N. Do not move or strain hot oil containers; wait until the oil is cool! O. Do not store oil on floors by grill area. Someone could slip and fall into the oil. P. Extinguish hot oil/grease fires by using a class K fire extinguisher.

24. Occupational S afety and Health (OSH) is a cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged in work or employment. OSH INDICATORS

25. OSH signs or symbols in the Workplace

26. Safety signs are the alert signs that help in indicating various hazards ahead. These labels help in reducing accidents at workplace and on road side. It is a process of providing information or instructions by means of placing required signboards. It consist of words, messages and a pictorial symbol with variety of shapes, size and colors. Each label color is standardized and reflects a specific meaning.

27. Sign colors defined: Red color reflects immediate hazardous situations that will cause death or other serious injuries like Danger signs and Fire symbols. Orange Color represents a potentially unsafe situation that could cause serious injury and indicated by warning signs. Yellow color used to alert against unsafe practices, which if not avoided, results in minor or moderate injuries like Caution Signs. Green color indicates the emergency egress location, first aids and other safety equipment. Blue color is used to convey safety information.

28. Activity 4:

29. Caution sign

30. Safety Information

31. Danger Sign

32. Serious Injuries

33. Safety Equipment

34. Matching Type: Match Column A with Column B Danger sign Caution sign Safety information Serious injuries Safety equipment 1. 2. 3. 4. 5.