This document summarizes key points from a course on cookery:
1. The course covers workplace health and safety procedures, hygiene practices, and food preparation skills. It aims to teach students how to identify hazards, assess risks, and minimize risks through proper procedures and use of personal protective equipment.
2. Common hazards in the kitchen include biological, chemical, physical, ergonomic, and psychosocial risks. The document provides examples of each type of hazard.
3. A key part of the course is risk assessment - the process of identifying hazards, analyzing risks, and determining how to eliminate or control risks. Students will learn contingency planning and how to properly use protective equipment like aprons and hair nets
This document outlines occupational health and safety practices for a cosmetology course. It discusses establishing an OHS management system with elements like management commitment, planning, consultation, training, and risk management. Common hazards in beauty salons like electricity, chemicals, slips/trips/falls, fire, manual handling, and infections are described. Control measures for each hazard are provided, such as personal protective equipment, cleaning/disinfection/sterilization procedures, and safe work practices. The 5S method for organizing the workplace is also summarized.
This document discusses occupational health and safety in the kitchen. It defines occupational health and safety as anticipating, evaluating, and preventing workplace hazards. It identifies physical, biological, ergonomic, psychological, and chemical hazards common in kitchens. It recommends strategies like observation, records review, and interviews to identify hazards and risks. It also provides guidelines for controlling hazards, evaluating solutions, reporting incidents, and maintaining safety and cleanliness in the kitchen. The document discusses relevant safety regulations around air quality, waste management, disaster preparedness, electrical safety, and contingency planning.
This document provides information about occupational health and safety procedures for commercial cooking. It defines key terms like hazards, risks, personal protective equipment, and adverse health effects. It also identifies common workplace hazards like electricity, knives, welding, and benzene. The document discusses evaluating hazards and risks through identification, analysis, and controlling them. It emphasizes the importance of personal hygiene and proper handwashing procedures when working with food. Videos are also provided about controlling hazards and risks in the workplace.
BPP Practice Occupational Health and Safety ProceduresDanielle Mendoza
This document provides information on occupational health and safety procedures for bread and pastry production. It defines key terms related to occupational health hazards. It identifies common workplace hazards like electricity, knives, welding, and their associated risks such as cuts, shocks, and metal fume fever. It emphasizes the importance of following proper safety practices and procedures to prevent injuries, including maintaining good personal hygiene and proper handwashing techniques. It also discusses evaluating hazards and risks, controlling hazards and risks through appropriate safety measures, and emergency response drills and training.
This document provides guidance on occupational health and safety procedures. It recognizes the importance of implementing occupational health and safety standards in the workplace to prevent illnesses and injuries. Employers have a duty to provide training to employees on safety protocols and conduct emergency drills. Hazards and risks must be identified through assessments in order to minimize threats to workers' health and safety. Protective equipment should be provided and used to shield workers from hazards.
The document discusses occupational health and safety (OHS). It aims to ensure a safe and healthy working environment for all personnel as well as external stakeholders affected by the work. Hazards in the workplace can lead to accidents, injuries and diseases. Management has a legal and moral duty to minimize risks. Common causes of workplace injuries include lack of safety awareness, procedures, equipment and stress. The document provides guidance on various safety topics like personal protective equipment, chemical handling, electrical safety, fire safety, and more.
Occupational health and safety in the kitchen is important to protect workers from physical, biological, ergonomic, psychological, and chemical hazards. It aims to anticipate, recognize, evaluate, control and prevent workplace hazards that can cause injury or illness. The document outlines various hazards found in kitchens and strategies for identifying and controlling risks, including proper hygiene practices, cleaning procedures, safety regulations, and contingency planning to deal with emergencies.
This document outlines occupational health and safety practices for a cosmetology course. It discusses establishing an OHS management system with elements like management commitment, planning, consultation, training, and risk management. Common hazards in beauty salons like electricity, chemicals, slips/trips/falls, fire, manual handling, and infections are described. Control measures for each hazard are provided, such as personal protective equipment, cleaning/disinfection/sterilization procedures, and safe work practices. The 5S method for organizing the workplace is also summarized.
This document discusses occupational health and safety in the kitchen. It defines occupational health and safety as anticipating, evaluating, and preventing workplace hazards. It identifies physical, biological, ergonomic, psychological, and chemical hazards common in kitchens. It recommends strategies like observation, records review, and interviews to identify hazards and risks. It also provides guidelines for controlling hazards, evaluating solutions, reporting incidents, and maintaining safety and cleanliness in the kitchen. The document discusses relevant safety regulations around air quality, waste management, disaster preparedness, electrical safety, and contingency planning.
This document provides information about occupational health and safety procedures for commercial cooking. It defines key terms like hazards, risks, personal protective equipment, and adverse health effects. It also identifies common workplace hazards like electricity, knives, welding, and benzene. The document discusses evaluating hazards and risks through identification, analysis, and controlling them. It emphasizes the importance of personal hygiene and proper handwashing procedures when working with food. Videos are also provided about controlling hazards and risks in the workplace.
BPP Practice Occupational Health and Safety ProceduresDanielle Mendoza
This document provides information on occupational health and safety procedures for bread and pastry production. It defines key terms related to occupational health hazards. It identifies common workplace hazards like electricity, knives, welding, and their associated risks such as cuts, shocks, and metal fume fever. It emphasizes the importance of following proper safety practices and procedures to prevent injuries, including maintaining good personal hygiene and proper handwashing techniques. It also discusses evaluating hazards and risks, controlling hazards and risks through appropriate safety measures, and emergency response drills and training.
This document provides guidance on occupational health and safety procedures. It recognizes the importance of implementing occupational health and safety standards in the workplace to prevent illnesses and injuries. Employers have a duty to provide training to employees on safety protocols and conduct emergency drills. Hazards and risks must be identified through assessments in order to minimize threats to workers' health and safety. Protective equipment should be provided and used to shield workers from hazards.
The document discusses occupational health and safety (OHS). It aims to ensure a safe and healthy working environment for all personnel as well as external stakeholders affected by the work. Hazards in the workplace can lead to accidents, injuries and diseases. Management has a legal and moral duty to minimize risks. Common causes of workplace injuries include lack of safety awareness, procedures, equipment and stress. The document provides guidance on various safety topics like personal protective equipment, chemical handling, electrical safety, fire safety, and more.
Occupational health and safety in the kitchen is important to protect workers from physical, biological, ergonomic, psychological, and chemical hazards. It aims to anticipate, recognize, evaluate, control and prevent workplace hazards that can cause injury or illness. The document outlines various hazards found in kitchens and strategies for identifying and controlling risks, including proper hygiene practices, cleaning procedures, safety regulations, and contingency planning to deal with emergencies.
Occupational health and safety in the kitchen is important to protect workers from physical, biological, ergonomic, psychological, and chemical hazards. It aims to anticipate, recognize, evaluate, control and prevent workplace hazards that can cause injury or illness. The document outlines various hazards found in kitchens and strategies for identifying and controlling risks, including proper hygiene practices, food handling techniques, and cleaning procedures. It also discusses relevant safety regulations and contingency plans that should be in place to protect worker health and safety.
This document discusses workplace safety measures and hazard prevention. It begins by outlining the objectives to identify safety measures, be acquainted with occupational health standards, and cite ways to prevent hazards. It then provides definitions and examples of different colored safety signs and their meanings (red, yellow, blue, green). It emphasizes that safety signs are an important universal communication tool. The document continues by describing employer and worker duties to ensure a safe workplace based on occupational safety and health standards. It defines hazards and lists different types (physical, biological, ergonomic, psychological). It provides guidelines for hazardous workplaces and rules for identifying and addressing hazards. Finally, it stresses the importance of keeping oneself, food, and the workplace clean to prevent hazards
This document provides an overview of health and safety considerations for the oil and gas industry. It discusses unsafe acts and conditions, management systems for health and safety, personal protective equipment, electrical safety, lockout/tagout procedures, walking surfaces, ladders, scaffolds, violence in the workplace, first aid, fires, radiation, and emergency contingency planning. The management system section describes planning, performing, assessing, and improving health and safety. Personal protective equipment responsibilities and training are outlined. Electrical safety responsibilities include hazard identification and protective equipment. Lockout/tagout procedures provide energy isolation. [END SUMMARY]
This document discusses health and safety in the oil and gas industry. It covers several topics:
- Management systems for health and safety with planning, performance, assessment, and improvement.
- Personal protective equipment (PPE) including responsibilities, hazard assessment, protective clothing, and training.
- Electrical safety including responsibilities, hazards, flash hazard analysis, and qualifications.
- Control of hazardous energy sources including lockout procedures.
- Emergency contingency planning including different plans for shelter in place, administrative closings, and occupant emergencies.
This document discusses health and safety in the oil and gas industry. It covers several topics:
- Management systems for health and safety with planning, performance, assessment, and improvement.
- Personal protective equipment (PPE) including responsibilities, hazard assessment, protective clothing, and training.
- Electrical safety including responsibilities, hazards, and control of hazardous energy sources.
- Emergency contingency planning including different types of plans for shelter in place, administrative closings, and occupant emergencies.
Occupational health and safety (OHS) aims to prevent workplace injuries and promote employee well-being. OHS is important for protecting workers' health and safety, complying with legal regulations, and boosting productivity and cost-savings for employers. Common workplace hazards include physical dangers like noise, ergonomic issues, and hazardous chemicals. Employees and employers must both follow safety procedures to mitigate risks, such as using personal protective equipment, emergency response plans, and machine guarding. Regular safety training, inspections, and other practices help create a culture of safety in the workplace.
UNIT 2 - SAFETY ENGINEERING & MANAGEMENT.pdfPinakRay1
The document discusses key elements of health and safety management systems including the Deming cycle of plan-do-check-act. It also covers occupational health hazards like chemical, physical, biological, and ergonomic hazards. Personal protective equipment (PPE) is discussed as a means of preventing exposure to various workplace hazards and factors like selection, maintenance and requirements under Indian law are summarized.
Basic Accident prevention and Occupational safety health ppt.pptxUGOCHUKWU8
The document discusses workplace safety and health. It begins by outlining the objectives of explaining accident prevention principles and promoting commitment to prevention. It then provides global and local data showing millions of work-related deaths and diseases annually. Examples of occupational hazards like chemicals, noise, ergonomic issues and accidents are described. Accident costs, including direct costs like damages and indirect costs like lost productivity, are reviewed. The principles of accident causation related to unsafe conditions and acts as well as management failure are explained. Examples of proposed improvements like proper equipment use, lighting, signage and first aid are suggested to promote safety.
WHMIS is Canada's national hazard communication standard, aimed at reducing injuries and illnesses from exposure to hazardous materials in the workplace. It requires product labels, material safety data sheets, and worker education programs to provide consistent safety information on hazardous materials. The goal is to educate workers about hazards and safe handling procedures through labels, MSDS sheets, and training. Employers are responsible for providing this training to exposed workers annually as required by the Occupational Health and Safety Act.
1. The document discusses infection prevention and control as well as biosafety and biosecurity. It defines infection, infection control and prevention, biosafety, and biosecurity.
2. The roles and responsibilities of various stakeholders in infection control are outlined, including the facility in charge, quality manager, staff, and infection control focal person.
3. General health hazards like biological, chemical, fire, electrical, ergonomic and physical hazards are described. Factors that can contribute to risks and appropriate controls are also discussed.
Occupational Health and Safety Cookery.pdfNomerAustria2
This document discusses the importance of occupational health and safety procedures. It outlines the duties of employers which include securing a safe work environment, providing safety instructions, and complying with requirements. The specific functions of the occupational health and safety team are also enumerated such as identifying health hazards, advising on safety practices, and analyzing accidents. The document further discusses identifying hazards and risks in the workplace, different types of hazards like ergonomic hazards. It explains assessing risks in terms of nature, manner and severity of exposure. The steps of risk assessment are identified as hazard identification, risk analysis, evaluation and control. The importance of risk assessment is highlighted such as creating awareness, determining those at risk, and prioritizing hazards and controls.
This document discusses hazard identification and management. It defines hazards, risks, and controls. It explains the types of hazards including biological, physical, ergonomic, chemical, and psychological hazards. It describes the process of hazard identification including speaking to employees, observing tasks, and reviewing accident records. It outlines the hierarchy of controls from elimination to personal protective equipment. Finally, it provides an assignment for students to identify hazards in different locations and recommend control measures using the hierarchy of controls.
This document discusses hazard identification and risk assessment. It defines hazards as anything with potential to cause harm. A risk assessment considers likelihood and severity of hazards to determine necessary precautions. Common hazards include chemical, biological, physical, ergonomic and electrical. Hazard engineering identifies and controls hazards using specialist skills. A control program protects workers from substance exposure through monitoring and procedures. Controls include elimination, engineering, administrative controls and personal protective equipment. Effective controls assess risks, identify hazards, monitor exposure, review controls and prevent/minimize hazards.
The document discusses controlling workplace hazards through a hierarchy of controls which includes identifying hazards, assessing risks, eliminating hazards, engineering controls, administrative controls, substitution, and providing personal protective equipment. It also discusses the importance of personal hygiene and emergency preparedness in controlling hazards.
The document discusses evaluating and controlling workplace hazards and risks. It explains that evaluating hazards involves determining the level of risk and likelihood of harm. Control measures should aim to eliminate hazards, substitute less hazardous options, isolate hazards, introduce safe work procedures, and use personal protective equipment (PPE) as a last resort. Common workplace hazards like electrical, chemical, slips/trips/falls, fire, and ergonomic risks are described along with appropriate control methods. The advantages of wearing PPE to prevent skin issues and inhalation of harmful substances are also summarized.
This document provides guidance on preparing for work by outlining several key topics: using work instructions to determine job requirements; reading and interpreting job specifications from manuals; observing occupational health and safety requirements; selecting appropriate materials for work; and identifying and checking safety equipment and tools. It emphasizes the importance of following work instructions, job specifications, and safety protocols to properly prepare for tasks.
This document discusses the importance of employee safety, health, and welfare in the workplace. It outlines the roles and responsibilities of management, supervisors, and employees. Management must establish safe work systems, inspect for hazards, provide training, and develop safety policies and committees. Supervisors must identify and address unsafe conditions, ensure training, and monitor safe behaviors. Employees must work safely and report any issues. Employers must provide orientation, training, protective equipment, and address health and safety issues. Common hazards include chemicals, noise, temperatures, and ergonomic issues. Accidents are often due to unsafe conditions that can be remedied.
Personal protective equipment (PPE) is required to prevent workplace injuries when engineering and administrative controls are not feasible. PPE includes equipment like safety glasses, gloves, earplugs, and fall protection. Employers must assess workplace hazards, select appropriate PPE, train employees on proper use, and ensure PPE is properly worn and maintained. Common hazards requiring PPE include chemicals, falling objects, sharp tools, extreme temperatures, and more. Proper PPE selection depends on the specific hazard and must be worn correctly to be effective.
Basic Accident Prevention and Occupational Safety & Healthjhaymz02
Explain the basic principles and practice of accident and disease prevention in the workplace;
Express commitment in preventing the occurrence and recurrence of accidents and diseases within their organization.
This document provides guidance for housekeeping and valet/butler services. It discusses objectives like caring for guest laundry, parking and retrieving cars, and meeting guests' needs. It outlines receiving and handling different types of guest requests like items sent to rooms, repairs, lost and found items, and complaints. It emphasizes treating guests with respect, recording all request details, taking action on requests, and liaising with other departments. The goal is to effectively service guests' housekeeping and valet needs.
Vegetables are an important part of a healthy diet and provide many nutrients. This document discusses different types of vegetables classified by the plant part they come from as well as their nutritional components. It also covers appropriate cooking methods to best preserve vegetable nutrients and provides an example recipe for buttered mixed vegetables.
Occupational health and safety in the kitchen is important to protect workers from physical, biological, ergonomic, psychological, and chemical hazards. It aims to anticipate, recognize, evaluate, control and prevent workplace hazards that can cause injury or illness. The document outlines various hazards found in kitchens and strategies for identifying and controlling risks, including proper hygiene practices, food handling techniques, and cleaning procedures. It also discusses relevant safety regulations and contingency plans that should be in place to protect worker health and safety.
This document discusses workplace safety measures and hazard prevention. It begins by outlining the objectives to identify safety measures, be acquainted with occupational health standards, and cite ways to prevent hazards. It then provides definitions and examples of different colored safety signs and their meanings (red, yellow, blue, green). It emphasizes that safety signs are an important universal communication tool. The document continues by describing employer and worker duties to ensure a safe workplace based on occupational safety and health standards. It defines hazards and lists different types (physical, biological, ergonomic, psychological). It provides guidelines for hazardous workplaces and rules for identifying and addressing hazards. Finally, it stresses the importance of keeping oneself, food, and the workplace clean to prevent hazards
This document provides an overview of health and safety considerations for the oil and gas industry. It discusses unsafe acts and conditions, management systems for health and safety, personal protective equipment, electrical safety, lockout/tagout procedures, walking surfaces, ladders, scaffolds, violence in the workplace, first aid, fires, radiation, and emergency contingency planning. The management system section describes planning, performing, assessing, and improving health and safety. Personal protective equipment responsibilities and training are outlined. Electrical safety responsibilities include hazard identification and protective equipment. Lockout/tagout procedures provide energy isolation. [END SUMMARY]
This document discusses health and safety in the oil and gas industry. It covers several topics:
- Management systems for health and safety with planning, performance, assessment, and improvement.
- Personal protective equipment (PPE) including responsibilities, hazard assessment, protective clothing, and training.
- Electrical safety including responsibilities, hazards, flash hazard analysis, and qualifications.
- Control of hazardous energy sources including lockout procedures.
- Emergency contingency planning including different plans for shelter in place, administrative closings, and occupant emergencies.
This document discusses health and safety in the oil and gas industry. It covers several topics:
- Management systems for health and safety with planning, performance, assessment, and improvement.
- Personal protective equipment (PPE) including responsibilities, hazard assessment, protective clothing, and training.
- Electrical safety including responsibilities, hazards, and control of hazardous energy sources.
- Emergency contingency planning including different types of plans for shelter in place, administrative closings, and occupant emergencies.
Occupational health and safety (OHS) aims to prevent workplace injuries and promote employee well-being. OHS is important for protecting workers' health and safety, complying with legal regulations, and boosting productivity and cost-savings for employers. Common workplace hazards include physical dangers like noise, ergonomic issues, and hazardous chemicals. Employees and employers must both follow safety procedures to mitigate risks, such as using personal protective equipment, emergency response plans, and machine guarding. Regular safety training, inspections, and other practices help create a culture of safety in the workplace.
UNIT 2 - SAFETY ENGINEERING & MANAGEMENT.pdfPinakRay1
The document discusses key elements of health and safety management systems including the Deming cycle of plan-do-check-act. It also covers occupational health hazards like chemical, physical, biological, and ergonomic hazards. Personal protective equipment (PPE) is discussed as a means of preventing exposure to various workplace hazards and factors like selection, maintenance and requirements under Indian law are summarized.
Basic Accident prevention and Occupational safety health ppt.pptxUGOCHUKWU8
The document discusses workplace safety and health. It begins by outlining the objectives of explaining accident prevention principles and promoting commitment to prevention. It then provides global and local data showing millions of work-related deaths and diseases annually. Examples of occupational hazards like chemicals, noise, ergonomic issues and accidents are described. Accident costs, including direct costs like damages and indirect costs like lost productivity, are reviewed. The principles of accident causation related to unsafe conditions and acts as well as management failure are explained. Examples of proposed improvements like proper equipment use, lighting, signage and first aid are suggested to promote safety.
WHMIS is Canada's national hazard communication standard, aimed at reducing injuries and illnesses from exposure to hazardous materials in the workplace. It requires product labels, material safety data sheets, and worker education programs to provide consistent safety information on hazardous materials. The goal is to educate workers about hazards and safe handling procedures through labels, MSDS sheets, and training. Employers are responsible for providing this training to exposed workers annually as required by the Occupational Health and Safety Act.
1. The document discusses infection prevention and control as well as biosafety and biosecurity. It defines infection, infection control and prevention, biosafety, and biosecurity.
2. The roles and responsibilities of various stakeholders in infection control are outlined, including the facility in charge, quality manager, staff, and infection control focal person.
3. General health hazards like biological, chemical, fire, electrical, ergonomic and physical hazards are described. Factors that can contribute to risks and appropriate controls are also discussed.
Occupational Health and Safety Cookery.pdfNomerAustria2
This document discusses the importance of occupational health and safety procedures. It outlines the duties of employers which include securing a safe work environment, providing safety instructions, and complying with requirements. The specific functions of the occupational health and safety team are also enumerated such as identifying health hazards, advising on safety practices, and analyzing accidents. The document further discusses identifying hazards and risks in the workplace, different types of hazards like ergonomic hazards. It explains assessing risks in terms of nature, manner and severity of exposure. The steps of risk assessment are identified as hazard identification, risk analysis, evaluation and control. The importance of risk assessment is highlighted such as creating awareness, determining those at risk, and prioritizing hazards and controls.
This document discusses hazard identification and management. It defines hazards, risks, and controls. It explains the types of hazards including biological, physical, ergonomic, chemical, and psychological hazards. It describes the process of hazard identification including speaking to employees, observing tasks, and reviewing accident records. It outlines the hierarchy of controls from elimination to personal protective equipment. Finally, it provides an assignment for students to identify hazards in different locations and recommend control measures using the hierarchy of controls.
This document discusses hazard identification and risk assessment. It defines hazards as anything with potential to cause harm. A risk assessment considers likelihood and severity of hazards to determine necessary precautions. Common hazards include chemical, biological, physical, ergonomic and electrical. Hazard engineering identifies and controls hazards using specialist skills. A control program protects workers from substance exposure through monitoring and procedures. Controls include elimination, engineering, administrative controls and personal protective equipment. Effective controls assess risks, identify hazards, monitor exposure, review controls and prevent/minimize hazards.
The document discusses controlling workplace hazards through a hierarchy of controls which includes identifying hazards, assessing risks, eliminating hazards, engineering controls, administrative controls, substitution, and providing personal protective equipment. It also discusses the importance of personal hygiene and emergency preparedness in controlling hazards.
The document discusses evaluating and controlling workplace hazards and risks. It explains that evaluating hazards involves determining the level of risk and likelihood of harm. Control measures should aim to eliminate hazards, substitute less hazardous options, isolate hazards, introduce safe work procedures, and use personal protective equipment (PPE) as a last resort. Common workplace hazards like electrical, chemical, slips/trips/falls, fire, and ergonomic risks are described along with appropriate control methods. The advantages of wearing PPE to prevent skin issues and inhalation of harmful substances are also summarized.
This document provides guidance on preparing for work by outlining several key topics: using work instructions to determine job requirements; reading and interpreting job specifications from manuals; observing occupational health and safety requirements; selecting appropriate materials for work; and identifying and checking safety equipment and tools. It emphasizes the importance of following work instructions, job specifications, and safety protocols to properly prepare for tasks.
This document discusses the importance of employee safety, health, and welfare in the workplace. It outlines the roles and responsibilities of management, supervisors, and employees. Management must establish safe work systems, inspect for hazards, provide training, and develop safety policies and committees. Supervisors must identify and address unsafe conditions, ensure training, and monitor safe behaviors. Employees must work safely and report any issues. Employers must provide orientation, training, protective equipment, and address health and safety issues. Common hazards include chemicals, noise, temperatures, and ergonomic issues. Accidents are often due to unsafe conditions that can be remedied.
Personal protective equipment (PPE) is required to prevent workplace injuries when engineering and administrative controls are not feasible. PPE includes equipment like safety glasses, gloves, earplugs, and fall protection. Employers must assess workplace hazards, select appropriate PPE, train employees on proper use, and ensure PPE is properly worn and maintained. Common hazards requiring PPE include chemicals, falling objects, sharp tools, extreme temperatures, and more. Proper PPE selection depends on the specific hazard and must be worn correctly to be effective.
Basic Accident Prevention and Occupational Safety & Healthjhaymz02
Explain the basic principles and practice of accident and disease prevention in the workplace;
Express commitment in preventing the occurrence and recurrence of accidents and diseases within their organization.
This document provides guidance for housekeeping and valet/butler services. It discusses objectives like caring for guest laundry, parking and retrieving cars, and meeting guests' needs. It outlines receiving and handling different types of guest requests like items sent to rooms, repairs, lost and found items, and complaints. It emphasizes treating guests with respect, recording all request details, taking action on requests, and liaising with other departments. The goal is to effectively service guests' housekeeping and valet needs.
Vegetables are an important part of a healthy diet and provide many nutrients. This document discusses different types of vegetables classified by the plant part they come from as well as their nutritional components. It also covers appropriate cooking methods to best preserve vegetable nutrients and provides an example recipe for buttered mixed vegetables.
This document provides information and recipes for preparing various egg dishes. It begins with an introduction to eggs, their composition, grading, and storage. It then describes several common egg dishes like soft boiled, hard boiled, scrambled, fried, poached, and omelettes. Standard recipes are provided for deviled eggs, eggs benedict, and ham and cheese omelettes. The document explains techniques for boiling, poaching, frying, scrambling and making omelettes. It concludes with instructions for preparing shirred eggs.
This document provides information about appetizers, salads, and sandwiches. It begins by defining appetizers, salads, and sandwiches. It then lists and describes the tools needed to prepare each, such as ball cutters, spatulas, knives, bowls, etc. The document further classifies types of appetizers like canapés and hors d'oeuvres, providing examples of each. It also discusses best practices for cleaning tools and equipment. Finally, it outlines varieties of appetizers, salads, and sandwiches.
This document provides information on preparing stocks, soups and sauces. It discusses the key ingredients and preparation methods for different types of soups, including broth soups, consommés, purée soups and cream soups. Specific recipes and guidelines are provided for making broth soups, consommés and purée soups. The document emphasizes using the proper ingredients, cooking techniques and garnishing to produce soups with well-balanced flavors and textures.
This document provides information on preparing various types of stocks. It discusses the key ingredients and methods for making white stocks, brown stocks, chicken stocks, beef stocks, vegetable stocks, and fish stocks. The main types of stocks - white and brown - are defined. White stock uses uncolored bones and vegetables simmered gently to extract subtle flavors. Brown stock roasts bones and vegetables first to create a rich color and robust flavor. Standard ingredients include bones, mirepoix of vegetables, herbs, and optional tomatoes or wine. Proper preparation methods are outlined, such as starting in cold water, simmering gently, frequent skimming, careful straining, and quick cooling of finished stocks.
This document discusses workplace health, safety, and security. It outlines the responsibilities of employers to ensure a safe work environment for employees, customers, and the public. This includes establishing policies and procedures, providing training, identifying and assessing risks and hazards, and controlling risks. The document also discusses relevant health and safety legislation, which aims to protect workers and require duty holders like employers to eliminate or reduce risks to health and safety as far as is reasonably practicable. Ensuring a culture of health and safety is a priority for any organization according to the document.
This document provides information on workplace hygiene and safety for a cookery course. It discusses the importance of hygiene procedures like personal hygiene, food safety, and environmental hygiene. Specific hygiene practices are outlined, including proper handwashing, cleaning and sanitization, food temperature control, and preventing cross-contamination. Food safety laws and reporting any issues are also summarized. The document aims to educate food handlers on safely preparing, storing, and serving food to prevent foodborne illnesses.
At Affordable Garage Door Repair, we specialize in both residential and commercial garage door services, ensuring your property is secure and your doors are running smoothly.
Biography and career history of Bruno AmezcuaBruno Amezcua
Bruno Amezcua's entry into the film and visual arts world seemed predestined. His grandfather, a distinguished film editor from the 1950s through the 1970s, profoundly influenced him. This familial mentorship early on exposed him to the nuances of film production and a broad array of fine arts, igniting a lifelong passion for narrative creation. Over 15 years, Bruno has engaged in diverse projects showcasing his dedication to the arts.
Care Instructions for Activewear & Swim Suits.pdfsundazesurf80
SunDaze Surf offers top swimwear tips: choose high-quality, UV-protective fabrics to shield your skin. Opt for secure fits that withstand waves and active movement. Bright colors enhance visibility, while adjustable straps ensure comfort. Prioritize styles with good support, like racerbacks or underwire tops, for active beach days. Always rinse swimwear after use to maintain fabric integrity.
MRS PUNE 2024 - WINNER AMRUTHAA UTTAM JAGDHANEDK PAGEANT
Amruthaa Uttam Jagdhane, a stunning woman from Pune, has won the esteemed title of Mrs. India 2024, which is given out by the Dk Exhibition. Her journey to this prestigious accomplishment is a confirmation of her faithful assurance, extraordinary gifts, and profound commitment to enabling women.
Amid the constant barrage of distractions and dwindling motivation, self-discipline emerges as the unwavering beacon that guides individuals toward triumph. This vital quality serves as the key to unlocking one’s true potential, whether the aspiration is to attain personal goals, ascend the career ladder, or refine everyday habits.
Understanding Self-Discipline
Insanony: Watch Instagram Stories Secretly - A Complete GuideTrending Blogers
Welcome to the world of social media, where Instagram reigns supreme! Today, we're going to explore a fascinating tool called Insanony that lets you watch Instagram Stories secretly. If you've ever wanted to view someone's story without them knowing, this blog is for you. We'll delve into everything you need to know about Insanony with Trending Blogers!
The Fascinating World of Bats: Unveiling the Secrets of the Nightthomasard1122
The Fascinating World of Bats: Unveiling the Secrets of the Night
Bats, the mysterious creatures of the night, have long been a source of fascination and fear for humans. With their eerie squeaks and fluttering wings, they have captured our imagination and sparked our curiosity. Yet, beyond the myths and legends, bats are fascinating creatures that play a vital role in our ecosystem.
There are over 1,300 species of bats, ranging from the tiny Kitti's hog-nosed bat to the majestic flying foxes. These winged mammals are found in almost every corner of the globe, from the scorching deserts to the lush rainforests. Their diversity is a testament to their adaptability and resilience.
Bats are insectivores, feeding on a vast array of insects, from mosquitoes to beetles. A single bat can consume up to 1,200 insects in an hour, making them a crucial part of our pest control system. By preying on insects that damage crops, bats save the agricultural industry billions of dollars each year.
But bats are not just useful; they are also fascinating creatures. Their ability to fly in complete darkness, using echolocation to navigate and hunt, is a remarkable feat of evolution. They are also social animals, living in colonies and communicating with each other through a complex system of calls and body language.
Despite their importance, bats face numerous threats, from habitat destruction to climate change. Many species are endangered, and conservation efforts are necessary to protect these magnificent creatures.
In conclusion, bats are more than just creatures of the night; they are a vital part of our ecosystem, playing a crucial role in maintaining the balance of nature. By learning more about these fascinating animals, we can appreciate their importance and work to protect them for generations to come. So, let us embrace the beauty and mystery of bats, and celebrate their unique place in our world.
1. HE 211: COOKERY
This class must achieve to Observe Safety and Hygiene in your workplace and
preparing/cookingfood, must achieve a skill in preparing dishes from hot meals to cold
meals.
What are the Hazard and Risks?
HAZARDS - is a source of potential harm in human injury/ ill health from food or
from thecarrier (cook/server) transmitted to food.
Why? - to minimize or eliminate risk to co-workers, workplace and environment in
accordance with organization procedures.
Module 1
Week 2: August 31- September 3, 2021 | 1st
Semester, S.Y. 2021-2022
Introduction
The course consists of skills that a student must achieve in the following areas of competencies.
The underlying principles in occupational health and safety procedures, workplace hygiene
procedures, effective customer’s service. It also consists values on real-world aspects such as
preparation of stocks and sauces, appetizers, salads and dressings, sandwiches, meat, vegetable,
egg, starch, poultryand game,seafood dishes, desserts, and packaging and labelling of the prepared
foods.
Intended Learning Outcomes
Determine the Hygiene Procedures
Identify Hygiene Risks
Determine procedures in minimizing or removing risks
Lesson 1: OBSERVE WORKPLACE HYGIENE PROCEDURES
COURSE
MODULE
*In this course, there are 3 Competencies compose of…
1.Basic Competencies – (Focusing only to Occupational Health and Safety)
2.Common Competencies - (Focusing only to Workplace Hygiene and Safety
Procedures)
3.Core Competencies
*Principles /Methods/classification of Preparation of Stocks And Sauces;
*Appetizers, Salads and variety;
* Poultry and Game, and Egg dishes;
* Vegetables Dishes; Starch Dishes;
*Meat Dishes; *Seafood Dishes; *Dessert; and * Labeling and Packaging of Prepared Foods
Identify Hazard and Risk
2. HE 211: COOKERY
What are examples of hazards?
Workplace hazards also include practices or conditions that release uncontrolled
energy like:
an object that could fall from a height (potential or gravitational energy),
a run-away chemical reaction (chemical energy),
the release of compressed gas or steam (pressure; high temperature),
entanglement of hair or clothing in rotating equipment (kinetic energy), or
contact with electrodes of a battery or capacitor (electrical energy)
What Are the Most Common Hazards in a Workplace?
Biological. Biological hazards include viruses, bacteria, insects, animals, etc., that
can cause adverse health impacts. For example, mould, blood and other bodily fluids,
harmful plants, sewage, dust and vermin.
Chemical. Chemical hazards are hazardous substances that can cause harm.
These hazards can
result in both health and physical impacts, such as skin irritation, respiratory system
irritation, blindness, corrosion and explosions.
Examples:
o Cleaning chemicals
o Liquids such as acids, solvents especially if they do not have a label
o Vapors and fumes
o Flammable materials
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3. HE 211: COOKERY
Examples:
Physical. Physical hazards are environmental factors that can harm an
employee without necessarily touching them, including heights, noise,
radiation and pressure.
o Electricity
o Fires
o Confined Spaces
Ergonomic hazards
- are a result of physical factors that can result in musculoskeletal injuries. They
can be found in every workplace and, if not managed correctly, can have significant
long and short term impacts on your employees health and wellbeing. Musculoskeletal
injuries are those that affect the musculoskeletal system, including damage to muscles,
tendons, bones, joints, ligaments, nerves, and blood vessels.
Psychosocial. Psychosocial hazards include those that can have an adverse
effect on an employee’s mental health or wellbeing. For example, sexual
harassment, victimization, stress and workplace violence.
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What is Risk Assessment?
Safety Regulations
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adverse health effects if exposed to a hazard.
Risk assessment is the process where you:
Identify hazards and risk factors that have the potential to cause
harm (hazard identification).
Analyze and evaluate the risk associated with that hazard (risk
analysis, and risk evaluation).
Determine appropriate ways to eliminate the hazard, or control
the risk when the hazard cannot be eliminated (risk control).
How to Evaluate and Control the Risk?
*Always wash your hands properly (30 sec. procedure) to remove dirt and stains
*Always wear PPE (Personal Protective Equipment) needed in the kitchen like,
Apron/Chef Attire, Chef Hat/Hair Net and Hand Towel/Face Towel
*Follow proper procedure in handling and preparing food items
Use equipment properly.
All pieces of equipment should be used according to the
manufacturer's instructions.
Avoid electrical hazards.
Keep electrical appliances away from wet areas, and check their
cords for damage regularly to prevent appliance failure.
Note: With the RA 11058, employers are now required to comply with
occupational safety and health standards including informing workers on all types of
hazards in the workplace and having the right to refuse unsafe work, as well as
providing facilities and personal protective equipment for the workers, among others
Occupational healthand Safety deals with all aspects of health and safety
in the workplace and hasa strong focus on primary prevention of hazards.
Maintain Occupational Health and Safety
Perform basic first-aid procedures
These are the Emergency-related drills and trainings participated in as per
established organization guidelines and procedures to consistently to avoid
hazard and risk.
first-aid techniques is applied in accordance enterprise policy with established
first-aid procedures to assessed the situation immediately.
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Contingency Measures
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A contingency plan is a written emergency procedures plan which describes what
actions must be taken to minimize hazards from fires, explosions or unplanned releases
of hazardous waste or hazardous waste.
Key Principles of Contingency Planning
Practical
Simple and easy to do
Realistic and feasible
Needs based and efficient, ensuring
fair use of resources
Process driven for effective
operationalization
regularly tested through exercises
•,monitored and updated.
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Types of PPE
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All personal protective equipment should be safely designed and constructed, and
should be maintained in a clean and reliable fashion.. Employers are also required
to train each worker required to use personal protective equipment to know:
When it is necessary
What kind is necessary?
How to properly put it on, adjust, wear and take it off
The limitations of the equipment
Proper care, maintenance, useful life, and disposal of the equipment
What can be done to ensure proper use of personal protective
equipment?
Eye and Face Protection
Hand Protection
Body Protection
Respiratory Protection
Hearing Protection
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Maintain OHS Personal Record
SELF- CHECK 1.1
a. Date of accident or illness;
b. Name of injured or ill employee, sex and age;
c. Occupation of injured or ill employee at the time of accident or illness; d.
Assigned causes of accident or illness;
e. Extent and nature of disability;
f. Period of disability (actual and/or charged);
g. Whether accident involved damaged to materials, equipment or machinery,
kind and extent of damage, including estimated or actual cost; and
h. Record of initial notice and/or report to the Regional Labor Office or
authorized representative.
The employer shall maintain and keep an accident or illness record
which shall be open at all times for inspection to authorized personnel
containing the following:
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MULTIPLE CHOICE: Answer the following then check your answers with the
provided answer keys on the next page.
1. It pertains to a written emergency procedures plan which describes what
actions must be taken to diminish hazards.
A. Action plan
B. Contingency measures
C. Contingency plan
D. Action planning
2. A lab gown belongs to what type of PPE?
A. Head protection
B. Body protection
C. Hearing protection
D. Hand protection
3. Why is it important to identify hazards and risk in a workplace?
A. to minimize or eliminate risk to co-workers, workplace and environment in
accordance with organization procedures
B. to maximize or elevate risk to co-workers, workplace and environment in
accordance with organization procedures.
C. to maintain the safety of workplace
D. to maximize safety of the employees
4. Refers to hazards that are environmental factors that can harm an
employee without necessarily touching them.
A. Chemical
B. Psychosocial
C. Physical
D. Ergonomic
5. Which of the following is NOT the function of Risk Assessment?
A. Identify hazards and risk factors that have the potential to cause harm.
B. Analyze and evaluate the risk associated with that hazard.
C. Determine appropriate ways to eliminate the hazard, or control the risk
when the hazard cannot be eliminated.
D. To minimize hazards
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ANSWER KEYS 1.1
“All our dreams can come true if we have the courage to pursue them.”- Walt Disney
1. C
2. B
3. A
4. C
5. D
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References
TESDA TR
Housekeeping Management Revised edition 2010 by Amelia Samson
Roldan and Amelia Malapitan Crespo
Housekeeping Made Easy 2 by Ma. Aurora L. Sicat
https://www.slideshare .net /yongChong 20/organizing-the-
housekeeping-job
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