Work safety - Knife Safety
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Train employees in safe knife use and sharpening, use the right knife for each task, keep knives sharp, cut on stable surfaces, handle and store knives carefully, and use protective equipment. Don't leave loose knives on counters, try to catch falling knives, use knives for other tasks, carry knives while holding other items, play with knives, or carry knives in pockets. Wear a cut-resistant glove on your holding hand under a plastic glove that is changed regularly, and clean cuts by rinsing, applying pressure, antiseptic, and a bandage.
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The wide variety of hand tools available on the market today allow us to
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Wear appropriate PPE for the tools and type of job you are performing. Also,
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Before using a tool, inspect it. If the tool is not in good working condition, tag
and remove it from service to be repaired or replaced.
Use tools designed for the job you are performing. Use the tools as they were
intended and your tools will last longer and you will be at less risk of injury.
Carry tools properly. Tools should be carried in a toolbox or tool belt. When
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body.
Direct sharp edged tools away from you as your work. This way if the tool was
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Put all tools away when you are done using them. Clean the tool thoroughly
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Make sure the area around you is clear and that no one is standing behind you.
Use the right tool for the specific job. Misuse and improper maintenance are
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2) Keep first aid supplies close by and knives sharp to prevent cuts.
3) Pay attention and avoid distractions when cutting, and never try to catch a falling knife.
4) Always cut on a stable surface away from your body using the proper knife for each food item.
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This document provides guidelines for maintaining personal hygiene and safety in the kitchen. It emphasizes the importance of proper hand washing, keeping hair and clothes clean, and avoiding loose or dangling items. Safety practices like keeping knives sharp and stored safely, wearing protective shoes, and knowing how to handle fires or broken glass are discussed. Following the outlined precautions can help kitchen workers avoid common injuries from burns, cuts or falls.
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1. How to prevent puncture wounds through good housekeeping and being careful with power tools.
2. The proper first aid for puncture wounds and signs of infection to watch for.
3. Different types of gloves that can protect hands in various situations like disposable gloves, rubber gloves, leather gloves, and metal mesh gloves.
4. Additional hazards for hands like machinery, chemicals, heat/cold, electricity, and repetitive motions. It stresses using safety devices, guards, and disconnecting power before repairing equipment.
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The wide variety of hand tools available on the market today allow us to
perform more tasks more efficiently. However, if used improperly, hand tools
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the improper use of hand tools. Injuries range from simple cuts, contusions and
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work practices in order to operate hand tools safely.
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Wear appropriate PPE for the tools and type of job you are performing. Also,
pay attention to the work of others around you when selected appropriate
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Before using a tool, inspect it. If the tool is not in good working condition, tag
and remove it from service to be repaired or replaced.
Use tools designed for the job you are performing. Use the tools as they were
intended and your tools will last longer and you will be at less risk of injury.
Carry tools properly. Tools should be carried in a toolbox or tool belt. When
walking with tools, the points or cutting edges should be held away from the
body.
Direct sharp edged tools away from you as your work. This way if the tool was
to slip you will not cut or stab yourself or a fellow employee.
Put all tools away when you are done using them. Clean the tool thoroughly
and return it to its proper place. This reduces tool loss and prevents its from
becoming a trip hazard for you or your co-workers.
Make sure the area around you is clear and that no one is standing behind you.
Use the right tool for the specific job. Misuse and improper maintenance are
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Ensure workers have proper training before using a particular tool for the first
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2) Keep first aid supplies close by and knives sharp to prevent cuts.
3) Pay attention and avoid distractions when cutting, and never try to catch a falling knife.
4) Always cut on a stable surface away from your body using the proper knife for each food item.
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- Using the right tool for each job and proper techniques are necessary for safety
Knives Safety from ESS on HSE.GOV.UK
This document discusses knife safety in the kitchen. It notes that cuts are a common injury and outlines best practices for holding knives correctly, carrying knives safely, and sharpening knives using a steel. When sharpening knives with a steel, it recommends maintaining a 20-degree angle and pulling the knife across the steel in sweeping motions. It stresses focusing on the task, wearing a Kevlar glove for protection, and changing plastic gloves regularly to maintain hand safety. The overall message is that with proper procedures and concentration, cuts should no longer be an inevitable part of kitchen work.
Section 14 Collection and Disposal of Waste.pdf
This document provides guidance on the proper collection and disposal of waste, including clinical/hazardous, infectious, and offensive waste. It outlines that waste must be sorted, handled, and disposed of carefully to avoid harming people or the environment. Specific types of waste like used gloves and small dressings contaminated with body fluids are considered offensive/hygiene waste and should be placed in yellow/black bags. The document also provides instructions on proper sharps disposal and handling to minimize risks.
Mechanical safety.pptx
This document discusses mechanical safety and safety procedures for maintenance jobs. It covers topics such as defining safety, creating safe work environments, common causes of accidents, hazards, and personal protective equipment (PPE). Specific safety guidelines are provided for various tools and machinery. Proper lifting techniques and back safety are also covered. The document emphasizes that safety should always be the top priority on the job.
Hand tools safety.pptx
Hand tools are commonly used in workplaces but can pose hazards if not properly maintained and used safely. The Occupational Safety and Health Administration provides five basic safety rules for hand tool use: keep tools in good condition, use the right tool for the job, inspect tools for damage before each use, operate tools according to manufacturer's instructions, and use proper personal protective equipment. Common accidents occur from improper tool selection, misuse, unsafe conditions like defective tools, and lack of protective equipment. Proper maintenance of tools and following basic safety procedures can help prevent injuries.
What is kitchen safety
Kitchen safety is important to prevent accidents such as cuts, burns, and falls. Proper use of knives and equipment, following instructions, and wearing protective clothing can help reduce risks. Common injuries include cuts, bruises, and burns, which can be avoided by taking precautions like using sharp knives carefully, promptly cleaning spills, and being aware of hot surfaces. It's essential to follow safety procedures for electricity, fire, lifting, and emergencies to maintain a safe kitchen environment.
Maya Cinemas Safety Instruction Manual__Final
This workplace safety manual provides guidelines for Maya Cinemas employees to prevent common injuries. It addresses slip and fall prevention through proper cleaning of spills and use of floor mats. Lifting safety is covered, stressing asking for help with heavy objects and lifting with the legs. Cutting safety emphasizes using the right tools for the task and cutting away from the body. Burn prevention for popcorn machines instructs employees to keep popper doors closed while popping and allow proper cooling before cleaning. The manual also provides definitions and guidelines for safe handling of sharps and blood-borne pathogens. It will be updated over time to address new hazards or equipment.
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Maintain hand tools,drawing instruments equipment, and paraphernalia.pptx
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Work safety - Accidents & Hazards
Safety is about preventing accidents before they occur. There are three types of accidents - major accidents resulting in disabling injuries or death, minor accidents which can be treated with first aid, and near misses that do not result in injury. Accidents in catering and housekeeping commonly include slips and falls, burns, cuts, and strains from mishandling machines or chemicals. Hazards refer to anything with potential to cause harm, such as substances, machines, work methods, infrastructure, or other aspects of work. To promote safety, it is important to provide trainings, follow standard operating procedures, regularly check equipment, report incidents and accidents, focus on work, use personal protective equipment, have safety signs, create a safety
Work safety - Chemical Safety
The document discusses chemical safety, noting that dangerous chemicals can cause various harms from a single or long term exposure. It explains that chemicals can exist as solids like dusts and fibers, liquids and mists, or gases and vapors. Guidelines are provided on proper storage, use, and emergency procedures for chemicals, as well as what personal protective equipment to use.
Work safety - Color Coding
This document discusses color coding in the workplace to enhance hygiene practices. The objectives are to adopt and implement best practices to prevent biological, chemical, and cross contamination. It also aims to follow global color coding standards to ensure hygienic work environments.
Work safety - Electrical Safety
The document provides electrical safety tips for working in the kitchen. It warns that electricity can cause death, burns, injuries from unexpected machinery starting, or fires. Simple tips include not leaving appliances running unattended, checking cables and appliances are in good condition, and never repairing an appliance while plugged in. Maintaining clean ovens and sockets not overloaded can prevent fires. Defrosting appliances yearly helps ensure proper functioning.
Work safety - Emergency Procedures
This document outlines emergency evacuation procedures and hazards in a workplace. It identifies potential hazards like burning fat and fires, electrical fires, and leaking gas. It then lists possible controls to deal with these hazards, such as providing fire blankets and extinguishers near stovetops, ensuring extinguishers can handle electrical fires, and having procedures to shut off gas supplies. The document also discusses fire control measures and ensuring extinguishers and alarms are maintained, as well as emergency procedures like signage, evacuation routes, training, and drills.
Work safety - Equipment Safety
Kitchen equipment safety is important to prevent injuries from hazards like sharp edges, heat, flames, oils, and acids in a fast-paced work environment. Workers must follow safety procedures, maintain hazard awareness, cooperate with each other, and properly use and maintain equipment. General safety tips include following instructions, creating safe work conditions, understanding hazards, wearing personal protective equipment correctly, avoiding distractions, not using broken or faulty equipment, removing jewelry near machinery, getting training, unplugging appliances while cleaning, and reporting any incidents.
Work safety - Fire Safety
Fire requires oxygen, heat, and fuel to burn. It is a rapid oxidation reaction that releases heat, light, and other products. The document discusses the three elements needed for fire - oxygen from the air, a heat source to ignite fuel vapors, and any combustible solid, liquid, or gas material as fuel. It also mentions fire classes and extinguishers, and provides instructions on operating fire extinguishers and using fire blankets to put out fires.
Work safety - First Aid
First Aid is immediate assistance or treatment given before medical help arrives. For bleeding wounds, apply pressure until bleeding stops and bandage firmly. If a body part is severed, place it in a plastic bag and seek medical help. For burns, cool the area with water and loosely cover with cling film or clean dressing without wrapping tightly. Seek medical help for all burns. For electric shocks, switch off power at mains before touching the person and call for ambulance if not breathing after power is off.
Work safety - Incident & Accident Reporting
This document discusses incident and accident reporting. Proper reporting is important for organizations to identify risks, hazards and liability issues. Timely and accurate reporting allows companies to take corrective actions to prevent future incidents and protect employee safety.
Work safety - Manual Handling
This document discusses common injuries from improper manual handling and safe handling techniques. It defines ergonomics as scientifically designing equipment and workspaces to fit the human body and movements. Ignoring ergonomic principles can cause musculoskeletal disorders. The document emphasizes that ergonomics provides benefits both on and off the job and recommends improving flexibility to reduce ergonomic stress.
Work safety pest control
Pest control is important for food safety and premises integrity, as pests can carry harmful bacteria and damage structures. Effective control measures include pest proofing premises by sealing access points, fitting drain covers and screens, and using electronic or chemical methods like insecticide spraying to control pests directly.
Work safety - Slips, Trips & Falls
This document discusses common slip, trip, and fall hazards such as poor housekeeping, spills, wet surfaces, and improper flooring. It recommends eliminating these hazards by practicing good housekeeping, being aware of obstructions, walking slowly, ensuring adequate lighting, cleaning up spills immediately, and wearing slip-resistant shoes.
Food Safety Practices - Receiving of perishable, provisional & chemicals
This document provides guidelines for receiving different types of perishable and provisional food items. It categorizes foods as high, medium, or low risk based on their ability to support bacterial growth. High risk foods like dairy, poultry, and fish require strict temperature control. The document outlines receiving procedures for ensuring foods meet specifications and are free of spoilage, contamination, or issues like improper temperatures. Specific guidelines are provided for receiving dry provisions, frozen items, chilled products, eggs, and chemicals. Color coding of crates is also addressed.
Food Safety Practices - Cleaning & sanitization fruits, vegetables & eggs
1. This document provides standard operating procedures for cleaning and sanitizing fruits, vegetables, and eggs before and after cutting.
2. The procedures for fruits and vegetables include inspecting for quality, removing soiled parts, preliminary washing, soaking in chlorine solution, rinsing, and storing in clean crates.
3. For post-cutting vegetables, the procedures include inspecting for pests, soaking in saline water, straining water to remove particles, and changing water if it becomes dirty.
Food Safety Practices - Food hazards & control measures
This document discusses food safety hazards and control measures. It defines hazards as biological, chemical, or physical agents that can cause illness or injury. Physical hazards in food include naturally occurring objects or those introduced during processing. Chemical hazards may be present in pesticides/insecticides or cleaning chemicals. Microbiological hazards are foodborne bacteria, yeasts, and molds that can survive cooking, multiply in food, or spread via cross-contamination. Control measures to prevent hazards include hand hygiene, using color-coded tools, pest control, proper food storage, cleaning and sanitization, sorting food properly, and staff trainings.
Food Safety Practices - Food Sampling
Food sampling procedures involve taking at least 100 grams of food in a sanitized zip lock bag without touching the seal. The bag should be sealed with a color coded tag noting the meal, item name, date and time. Samples are kept at -18 degrees Celsius or above for 72 hours in color coded boxes (blue for day 1, green for day 2, etc.) with a "do not touch" sign. This ensures proper daily backup sampling for food safety.
Food Safety Practices - Personal hygiene
Personal hygiene is essential for food handlers to deliver safe food. Food handlers should bathe daily, wear clean uniforms, keep nails trimmed and hair short, wear proper head coverings, cover their mouth when coughing or sneezing, not smoke, and wash hands frequently, including before and after eating, using the bathroom, handling equipment or garbage, and touching their body. Proper hand washing helps eliminate germs and should be done before starting work and when switching between tasks.
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Food Safety Practices -Equipment's & food contact surface sanitization
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二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
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留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
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【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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Work safety - Knife Safety
- 1. Safe use of knives in the kitchen
- 2. Do’s Train employees in the safe use of knives and safe working practices when sharpening them Use a knife suitable for the task and for the food you are cutting Keep knives sharp Cut on a stable surface Handle knives carefully when washing up Carry a knife with the blade pointing downwards Store knives securely after use, eg in a scabbard or container Use protective equipment as required. Use Stainless steel rod to sharpen the knife in place of Stone
- 3. Don’ts x Leave knives loose on worktop surfaces where they can be accidentally pushed off x Try to catch a falling knife x Use a knife as a can opener x Carry knives while carrying other objects x Engage in horseplay with a knife x Carry a knife in your pocket
- 4. Using Hand Protection Wear a close fitting anti-cut (Kevlar) glove in your “holding hand” only Always wear a plastic glove over it to keep it clean (preferably a blue plastic glove). Change your plastic glove regularly and immediately if you cut into it. Think about the need for hand-washing!
- 5. General First Aid 1. Clean cuts by running under warm water 2. Apply pressure if bleeding is heavy 3. Apply antibacterial crème or spray 4. Bandage with clean gauze or band-aid
Editor's Notes
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