Hazard & Risks Identification and Control.pdf

Hazard and risks

1. Hazard & Risks
Identification and
Control

2. Hazard
Hazard is a term used to describe
something that has the potential to
cause harm to individuals, equipment,
workplace.

3. Types of
Hazards

4. Physical Hazards
Hazards from the environment or workplace condition that can
injure the body without direct contact with chemicals or
biological agents.
Hot oven doors
Heavy flour sacks
Open flames near flammable materials
Slippery floors

5. Electrical Hazard
Hazard caused by unsafe use of electricity and
electrical equipment.
Using dough mixer with a frayed power cord that
may cause electric shocks
Plugging too many baking appliances into one
outlet

6. Chemical Hazard
Hazards from harmful substances that can cause
irritation, burns or poisoning.
Inhaling too much cleaning chemicals when
sanitizing baking equipment
Accidental mixing of food with dishwashing soap
residues left on trays.

7. Biological Hazard
Hazards from microorganisms like bacteria, viruses, or
fungi that can contaminate food and cause illness.
Using spoiled eggs or milk in cake batter leading
to food poisoning
Poor hygiene of the baker that transfers bacteria
to bread dough

8. Ergonomic Hazard
Hazards caused by poor body posture, repetitive
motions, or improper workstation setup that can lead
to strain or injury.
Repeatedly kneading dough or decorating cakes
in a bent position causing back pain or wrist strain.
Lifting heavy acks of flour improperly leading to
muscle injury.

9. Directions: Identify the type of hazard and possible risks in each
scenarios.
1.While cleaning the pastry kitchen, a student accidentally spills
water near the oven and leaves it unattended. Another student
carrying a tray almost slips.
2.After using the electric mixer, a student forgets to unplug it
and leaves the cord hanging near the sink.
3.A learner quickly slices fruits with a pastry knife while chatting
with a classmate. The knife slops and nearly cuts their hand.
4.Cakes and pastries are left uncovered on the counter while the
class takes a break. Flies and dust start to settle on the food.
5.Used egg shells and plastic wrappers are mixed with clean tools
on the workstation. A classmate mistakenly places a spatula on
the dirty pile.