This document discusses occupational health and safety. It aims to protect worker safety, health, and well-being. Occupational health and safety is concerned with protecting people at work from hazards like injuries and illness. Some ways it does this include training and first aid programs, using personal protective equipment, designing safe work and storage areas, and investigating accidents and near misses. Food safety is also discussed, covering foodborne illness and how to prevent common causes like cross-contamination and improper food handling temperatures. The document concludes with tips to avoid hazards like burns and slips from hot surfaces and oil in food preparation areas.

1. OCCUPAIONAL HEALTH AND
SAFETY (OHS)
TLE 10

2. Safeguard the workers social and
economic well-being as well as his
physical safety and health.

3. Occupational Health and Safety
(OHS)
It is a cross-disciplinary area concerned
with protecting the safety, health and
welfare of people engaged in work or
employment.

4. Reasons for OHS
Eliminates possible danger.
Safeguard employee productivity.
Means to promote workplace processes.
Protect employee rights.
Maintain worker health.

5. Disaster Plan
Training and Providing
Relevant Information
First Aid
Personal Protective
Equipment (PPE)
Work and storage areas should be
designed, constructed, and equipped
to ensure that there is minimum risk
to archived material or staff.
Near Miss and Hazardous Incidents
and Accident Investigation
Report Notifiable Incidents
and Dangerous Occurrences

6. Basic Food
Microbiology
Disease that is carried and
transmitted topeople byfood
Disease thatresults from
eatingfoodcontainingharmful
micro-organism.
Disease thatresults fromeatingfood
containingtoxins frombacteria,molds or
certainplantsoranimals.
Food-
borne
infection
Food-borne
intoxication
Food-
borne
illness

7. Thecommoncausesofoutbreaksoffoodborne
illnessare:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices.
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no
further cooking
6. Cross-contamination of cooked food through improperly cleaned
equipment
7. Failure to reheat food to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth.

8. Howtoavoidhazards
1. Use caution when working around hot oil.
2. Get trained in the proper use and maintenance of your deep
fryer.
3. Observe all safety procedures and wear all protective
equipment provided for your use while preparing hot items.
4. Use gloves, scrapers, and other cleaning tools with handles.
5. Use the correct grease level and cooking temperatures for your
deep fryer.

9. Howtoavoidhazards
6. Keep stove surfaces cleantoprevent grease flare-ups.
7. Avoid reaching over or climbing on top of fryers and other hot surfaces. Clean vents
whenoilis cool.
8. Keep floor surfaces cleananddry toprevent slippingor falling ontohot surfaces.
9. Wear slip-resistant shoes. Floors should be cleaned often with greasecutting
solutions.
10.Donotworkclosely tohotfryers when the floor iswet.
11.Donotspill wateror iceinto hotoilasthismaycauseaflare-up.

10. Howtoavoidhazards
12. Donotoverfill or pourexcessive amountof frozen fries intodeep fryer atone time.
13.Overfilling causesexcessive splashingandbubblingover of hotoil.
14.Donot pourexcess icefromfrypackagesintothefryer.
15. Do not overheat the oil; use only manufacturers recommended cooking
temperatures.
16. Donotmove or strainhotoilcontainers; waituntiltheoilis cool!
17.Extinguish hot oil/grease fires byusingaclass Kfire extinguisher.