General safety measures in bakeries

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Grade 7 TLE Lessons

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General safety measures in bakeries

  1. 1. Presented by: General Safety Measures in Bakeries
  2. 2. 1. Personal Safety  A. Oil and water spillages as well as uneven flooring can cause slips, trips, and falls.  B. Uneven flooring can also cause pallets and trolleys used for moving heavy materials and equipment to tip over and fall, possibly injuring workers as a result.  C. Carrying heavy loads can cause damage to the spine.
  3. 3.  D. Noise produced by machines such as mixers and grinders may damage the workers’ hearing, especially if they’re exposed to the noise for long periods of time.  E. When inhaled in large quantities, odors such as that of ammonia can cause breathing problems. Inhaling flour and sugar dust can also lead to respiratory conditions such as asthma.  F. Shifting machineries with heavy loads may cause accidents.
  4. 4.  G. As workers are exposed to higher temperatures while working near ovens in the bakery kitchen, the heat may lead to various health risks.  H. Using the oven, boiler, chemicals, and heaters of packing machines and sealers may cause cuts and burns. 2. Fire Safety In a bakery, there are many flammable materials that can cause fire. These include packaging materials. Both gas ovens and electric ovens are also fire hazards. Equipments with loose electric wiring or short
  5. 5. circuits can lead to fires in a bakery as well. Therefore, all bakeries should be equipped with fire extinguishers and smoke or heat detectors. The workers should also be trained in handling a fire emergency in the workplace. 3. Electrical Safety Faulty electrical wiring can lead to fire as well as cause electrical shock to workers. To ensure electrical safety in bakeries, transformers, cable trays, and panels should be properly installed. Cables should be insulated with no loose
  6. 6. Keeping the workplace safe 1. Identify hazards. Identifying hazards in a workplace is necessary to be able to minimize or eliminate accidents. In a bakery, these are the things that can be done: a) Look out for the following:  Crates and other objects that are stacked very high  Bags of flour and other ingredients on the floor  Wet or greasy floors
  7. 7. b) Observe how the workers do their jobs.  Do they lift heavy weights improperly?  Do they bend a part of their body for long periods of time or repeatedly?  Do they use ovens without protective gloves? 2. Assess the risk. Once the hazards have been identified, find out how dangerous they are by asking the following questions: a) How many workers are assigned in the area?
  8. 8. b) How many handle the tools and equipment? c) How often is the work being done? d) How much are the workers exposed to hazards? e) How severe are the effects of the hazards?
  9. 9. 3.Implement Risk Control Strategies Now the hazards have been identified, and assessed,strategiesto eliminate or reduce the exposure to the riskshould be implemented wich include the following: a.Elimination or subtitiution – the removal of the hazard from the workplace or subtitiutingmateials for those that cause the hazards . b.Engineering controls-design or mdifications to plants,equipment,ventilation,and systems process that reduce the source of exposure. c.Personal protective equipment(PPE)-worn by the workers to reduce exposure to heat,loud noise,and others .
  10. 10. Monitor And Evaluate Follow up and check if the control strategies worked. Sometimes they may haved fixed one problem but caused another location to decrease manual handling my cause tripping.
  11. 11. Physicl hazards-this is a type of workplace hazards includes situations that may cause injury,illness and death.They are very busy to spot but often overlooked nd not seen as hazard.this is because a)they are famillar fixtures in the wokplace, like cords running across the floor;b)workers lack knowledge since no accidents have occurred yet; c)noattention has been given since it will cost a lot of time and money to make necessary improvements;and d)manana habit in removing hazards ,that is putting off tommorow what can be done today
  12. 12. Example of physical hazardsi bakery include:  A.Electrical hazards such as frayed colors and improper wiring  B.machines not properly use or guarded andmoving machinery parts that can be accidentaly touched  C.Exposure to heat  D.Using ladders and scaffolds to get or store materials in high areas  E. Spills on floors  D.tripping hazards such as blocked aisles
  13. 13. Biological hazards  Bacteria,viruses,plants,insecta and animals and even humans are considered as biological hazards.These may cause different health concerns ranging from skin irratations and allergies to infectious deasea and cancer.
  14. 14. Workers can exposed to biological hazards through the following;  A.prouducts contaminated with harmul microorganisms  B.improperly handling ingredients  C.not cooking food to appropriate temperature  D. incorect prouduct specifications including Ph level,water activity, BRIX reading (measures of total sugars,minerals,and dissolved nutrients in aliquid)
  15. 15. Ergonomic Hazards  Ergonomics hazards occur when a part of the body is strainedas result of doing a certain type of work,in aparticular position,and under specific working conditions . They ussualy go unnoticed until the workers feels soresnes in his/her muscles.
  16. 16. Ergonomic hazards include  A.indequte lightning  B.innapropriate worksatations and chairs  C.frequent lifting  D.poor posture  E.awkard movements,especially if repetive  F.using too much force,especially if done frequently
  17. 17. Chemical hazards  Exposure to chemoicals in any form(solid,liquid or gas)can cause illenesses such as skinirritations and breathing problems.
  18. 18. Some of the chemical hazards presnt in bakery are ;  A.cleaning agents,specially those that come with the food products  B.use of non-food grade ingreients or additives  C.exesesive use of food additives and preservatives  D.allergens

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