(Hrm 106)accident prevention

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(Hrm 106)accident prevention

  1. 1. HRM 106 ACCIDENT PREVENTION AND ACTION FOR EMERGENCIES
  2. 2. <ul><li>ACCIDENTS-is an unintended event resulting in injury, loss or damage which may or may not result from unsafe practices. </li></ul><ul><li>Example: </li></ul><ul><li>A dish slips from the hands of a dishwasher. </li></ul><ul><li>Resulting to: </li></ul><ul><li>- Loss of dish </li></ul><ul><li>-Time required to clean up the fragments </li></ul><ul><li>-Dishwasher’s hand is cut in the process of cleaning up broken dish. </li></ul>
  3. 3. <ul><li>CAUSES OF ACCIDENTS </li></ul><ul><li>HUMAN HAZARDS-cause by human hazards </li></ul><ul><ul><li>1.1 Creating unsafe conditions example: </li></ul></ul><ul><li>stacking boxes too high instead of using stepladder </li></ul><ul><li>leaving spills on the floor </li></ul><ul><li>Failing to clean vent filters </li></ul><ul><ul><li>1.2 Ignoring obvious hazards .Examples: </li></ul></ul><ul><li>Picking up broken glass with bare hands </li></ul><ul><li>Neglecting to use safety devices on grinders and slicers (use tongs) </li></ul><ul><ul><li>1.3 Not paying attention to the job at hand. Examples: </li></ul></ul><ul><li>Bumping into people </li></ul><ul><li>Dropping heavy items on feet </li></ul><ul><li>Closing doors and drawers with fingers </li></ul><ul><ul><li>1.4 Unsafe Practices. Examples: </li></ul></ul><ul><li>Knives left lying around on counters or in sinks </li></ul><ul><li>Pots and pans put on stoves with unsafe handle placement </li></ul>
  4. 4. <ul><li>ENVIRONMENTAL HAZARDS-are conditions that are unsafe in themselves or encourage unsafe by action employees. </li></ul><ul><li>Examples: </li></ul><ul><li>- Architectural and building features like steep and narrow stairways. </li></ul><ul><li>- Furniture and equipment like unguarded Slicer blades, narrow isles or insufficient traffic patterns </li></ul>
  5. 5. <ul><li>ACCIDENT PREVENTION PROGRAM </li></ul><ul><li>Employee Practices- employees should be inform of hazards on their work areas. </li></ul><ul><li>- Fire Prevention Equipment-like fire extinguishers </li></ul><ul><li>- Floors- should be in safe condition </li></ul><ul><li>- Serving Area and Dining Room- free from sharp or broken parts </li></ul><ul><li>- Doors and Exits- Sidewalks and exit steps kept clean and in good repair. </li></ul><ul><li>- Stairs, Ramps and ladders-clearly marked and lighted. </li></ul>
  6. 6. <ul><li>Ventilation- adequate light in receiving storage and dishwashing </li></ul><ul><li>Electrical Equipment- should meet the National Electrical Code </li></ul><ul><li>Hazardous Materials-should be properly stored and handled. </li></ul><ul><li>Transportation-use in transport of food supplies should have safety devices. </li></ul><ul><li>Safety Training- management should implement safety training program. </li></ul>

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