Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

(Hrm 106)accident prevention


  • Login to see the comments

(Hrm 106)accident prevention

  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>