Importance of Occupational Health and Safety

2. Kitchen is the heart of any home or food business.
It is also the place where many accidents occur.

3. 1. Repair all faulty appliances
Faulty electrical appliances pose a hazard in your
kitchen and can cause serious injury.

4. 2. Service and clean all kitchen appliances
Check the wirings of
your appliances to
make sure it is not
worn or frayed and
that the plug is in
good shape.

5. 3. Unplug small kitchen appliance
Almost 40% of electricity is being used every after
appliances are turned off, unless they are unplugged.
Be sure to turn off your appliances before unplugging
it to further reduce the risk of the shock.

6. 4. Never touch any appliance with wet hands
Be careful to keep your
appliances away from all water
sources. Make sure you are not
standing in water or another
liquid when you turn on an
appliance, as water conducts
electricity and this can cause
you to get shocked.

7. 5. Do not overload outlets
This will cause an electrical short and possibly a shock.

8. 6. Never let children play in the kitchen
Children should not be allowed to play with appliances and
all electrical outlets should have child-safety plugs.

9. Under the Safety, Health and Welfare Act of 2005,
every employer is required to carry out a risk
assessment for the workplace which should identify any
hazards present in the workplace.
The Health and Safety Authority has published
guidelines on risk assessments and safety statements.

10. 1. Protective Equipment and Measures
a. Gloves
-there are different gloves require for various task such as;

11. Dishwashing Gloves
a. Gloves
– these will help protect
the hands from hot water,
as well as from abrasive
chemicals that may be
used in soaps and
sanitizers.

12.  Cut-resistant Gloves
a. Gloves
– these are made from
special, strong materials
that help prevent the
skin from being
accidentally sliced by
sharp knives.

13.  Freezer Gloves
a. Gloves
– these are insulated
gloves with good grips
designed to shield the
hands from frostbite.

14. 1. Protective Equipment and Measures
b. Oven Mitts
These help prevent burns and
are primarily used for placing
and removing hot items from
ovens, handling hot plate or
dealing with other hot food or
restaurant equipment.

15. 1. Protective Equipment and Measures
c. Apron
It provides an additional
barrier between the body
and dangerous substances
such as chemicals, hot
grease and oils.

16. 1. Protective Equipment and Measures
d. Anti – Slip Shoes
Helps provide better grip, assisting in the prevention of
slipping and falling.

17. 1. Protective Equipment and Measures
e. Slip – Resistant Mat
- it is deal for kitchen
floors or other high traffic
areas in the restaurant
where there is a greater
possibility for slips and
falls.

18. 2. Reporting Accidents
All accidents should be reported. Reporting the
accident will help to safeguard social welfare and
other rights which may arise as a result of an
occupational accident.

19. 3. Health and Safety Leave
Under Section 18 of the Maternity Protection Act of
1994, the employees should be given health and
safety leave from work, which may continue from
the beginning of the maternity leave.

20. 4. Health and Safety for Young People
The risk assessment should be carried out before the
young person is employed. If certain risks are present,
including risks that cannot be recognized or avoided by
the young person due to factors like lack of experience,
the young person should not be employed.

21. 5. Violence in the Workplace
The possibility of violence should be addressed in the
safety statement. Proper safeguard should be put into
place to eliminate the risk of violence as far as possible.

22. 6. Bullying
It is advisable to have an established grievance
procedure to deal with complaints of bullying.