LESSON 5

Practice Occupational
Safety and Health

Content Standard Performance Standard

The learners demonstrate the The learners independently practice
understanding of the practice of occupational health and safety.
occupational health and safety.
Learning Competency:
 Recognize the importance of OHSP.
CODE: TLE_HECK7/8OHSP-0h-8
LEARNING OUTCOMES:
 Identify the concepts of OHSP; and
 State the importance of OHSP.
Information sheet

CONCEPTS OF OCCUPATIONAL HEALTH & SAFETY

PROCEDURES

From the ancient times, work was including also unexpected things and events- incidents
and accidents at work were recorded at the building of pyramids or of ancient temples.
Occupational accidents, loss and the disturbance have accompanied work till now. This
presentation shows some significant aspects regarding the main concepts of OHS- that were
developed to protect the worker. – Kovacs, et. Al.

As defined by the World Health Organization (WHO) "occupational health deals with all

aspects of health and safety in the workplace and has a strong focus on primary prevention of
hazards." Health has been defined as "a state of complete physical, mental and social well-being
and not merely the absence of disease or infirmity." Occupational health is a multidisciplinary
field of healthcare concerned with enabling an individual to undertake their occupation, in the
way that causes least harm to their health. It contrasts, for example, with the promotion of health
and safety at work, which is concerned with preventing harm from any incidental hazards,
arising in the workplace.

According to Joint ILO/WHO Committee on Occupational Health, the main focus in

occupational health is on three different objectives:
(i) the maintenance and promotion of workers’ health and working capacity;
(ii) the improvement of working environment and work to become conducive to
safety and health and
(iii) development of work organizations and working cultures in a direction which
supports health and safety at work and in doing so also promotes a positive social
climate and smooth operation and may enhance productivity of the undertakings.
The concept of working culture is intended in this context to mean a reflection of the
essential value systems adopted by the undertaking concerned. Such a culture is reflected in
practice in the managerial systems, personnel policy, principles for participation, training
policies and quality management of the undertaking.

What is Hazard and Risk?

A hazard is something that can cause harm, e.g. electricity, chemicals, working up a ladder,
noise, a keyboard, a bully at work, stress, etc.

A risk is the chance, high or low, that any hazard will actually cause somebody harm.

For example, working alone away from your office can be a hazard. The risk of personal danger
may be high. Electric cabling is a hazard. If it has snagged on a sharp object, the exposed wiring
places it in a 'high-risk' category.
 DIFFERENT WORKPLACE HAZARDS

Although work provides many economic and other benefits, a wide array of workplace
hazards (also known as unsafe working conditions) also present risks to the health and safety of
people at work. These include but are not limited to, "chemicals, biological agents, physical
factors, adverse ergonomic conditions, allergens, a complex network of safety risks," and a
broad range of psychosocial risk factors. Personal protective equipment can help protect against
many of these hazards.

 Physical hazards – the most common workplace

hazards, including vibration, noise and slips, trips
and falls.

 Ergonomic hazards – physical factors that

harm the musculoskeletal system, such as
repetitive movement, manual handling and
poor body positioning.

 Chemical hazards – any hazardous substance

that can cause harm to your employees including
acids, caustic substances, cleaning products, heavy
metals such as mercury, lead, cadmium and
aluminum etc.

 Biological hazards – bacteria and viruses that

can cause health effects, such as hepatitis,
HIV/AIDS and Legionnaire’s disease.
 Common health risks

Some of the most common health risks associated with workplace hazards include:

o breathing problems;
o skin irritation;
o damage to muscles, bones and joints;
o hearing damage;
o reduced wellbeing.

How to prevent workplace hazards?

The best way to protect yourself and your employees from workplace hazards is to identify and
manage them and take reasonable steps to prevent their potential to harm.

In order to control workplace hazards and eliminate or reduce the risk, you should take the
following steps:

o identify the hazard by carrying out a workplace risk assessment;

o determine how employees might be at risk;
o evaluate the risks; and
o record and review hazards at least annually, or earlier if something changes.

Essay Writing

Instruction: Read the questions carefully and write your answers on the space provided.
The answers should be with a minimum of 5 sentences. You will be graded according to the
criteria below:
 1. In your own understanding, why is the study of Occupational Health and Safety
important?

2. In your own opinion, what is the most dangerous workplace hazard? Why?

3. In your own words, how can you prevent hazards in your workplace?

Slogan Making
Instruction: Make a slogan on safety and health. Use 1/8 illustration board and
appropriate color medium. Submit your output to your teacher for proper evaluation. You will
be graded according to the criteria below:
 Kitchen Safety - Reduce Workplace Hazards & Injuries

Have you ever been injured at work?  Workplace injuries are a lot more common than you
might think and decided to identify the hazards and provide some timely tips on how to improve
kitchen safety.

Workplace safety is of paramount importance.  Hazards exist in all workplaces in every

industry, risk assessments and hazard management is designed to lower those workplace risks.  How
we manage those risks as business owners or employees dramatically impacts on the overall safety
within our workplace.

The foodservice industry, like other industries, are required to meet compliance guidelines set
by Safework to ensure workplace safety for both employees and the customers we serve.

Commercial kitchens have numerous hazards which, when not managed correctly result in
severe injury or loss of life.  Safework Australia reports that 6% of all workplace injuries occur in
cafes, restaurants, pubs, taverns and bars.

Although risks impact on all age groups, young workers, in particular, are at risk.     Common
injuries amongst workers include musculoskeletal, open wounds and burns, followed by
contusion/internal injury, fractures and injury from an external foreign body. 

Whether you are a chef, kitchen hand, waiter or waitress, kitchen hazards are real.  Let’s take
a look at those risks in more detail.

Common Kitchen Hazards Injuries

With over 500,000 workplace injuries occurring annually in Australia and 6% within
the foodservice industry, knowing the potential hazards and how to avoid them could save you or one
of your colleagues from unnecessary harm.

Here are the top 10 injuries you’ll want to avoid which plague commercial kitchens they are:

1. Knife cuts 6. Head & eye Injuries

2. Burn hazards 7. Crowded workspace risks
3. Injury from machines 8. Chemical hazards
4. Slips, trips and falls 9. Fire hazards
5. Lifting injuries 10. Electric shock
1. Knife injuries in the workplace

According to Safework knife injuries account for 3% of all injuries.  Injuries to hands and
fingers are most common in the commercial kitchens and occur during the food preparation
process while cutting, slicing and dicing vegetables and boning meat.
Most injuries are often the result of using the wrong knife for the job or a dull blade; here are
some tips to remember:

 Keep knives well maintained and sharp - as dull blades will more easily slip off food and into
your finger.
 Always use the correct knife for the job.
 Cut away from your body when trimming or deboning.
 Knives should comfortable to use and easy to grip. 
 Do not leave knives in washing water and return immediately to storage holders such as a bag
or magnetic strip directly after use.
 When carrying knives point the blade downwards
 Use last slice devices to prevent injury.
 Avoid holding conversations while cutting, focus on your task.

2. Burn Hazards

Burn hazards are an undeniable threat in the kitchen.  Hot surfaces, direct flame
and working with hot oils, handling hot pots, pans and trays all provide an opportunity to
inflict serious injury.

Burns occur with direct contact with flames, electricity and chemicals.  Scalding results
from direct contact with hot liquids like boiling water, steam and oils used for cooking.

Protective clothing is essential to guard against the ever-present threat of injury, eyewear
and heat-resistant gloves and aprons are the best protection against injury from oil splatter.

 Degrees of Burns
A qualified medical practitioner should access all burns.  Below are the three degrees of burns;

 First-degree - mild damage present on the outer layer of skin, redness of the skin,
painful but no blistering.
 Second-degree - caused by direct contact with flame or hot liquids - symptoms are
redness, blistering, swelling and pain.  Burns can appear white (due to blistering) risk
of infection is possible.
 Third-degree - both the outer and inner layers of skin are destroyed, damage to bone,
muscles and tendons can occur. Burnt skin can be white, black or yellow, and have a
stiff, dry, leathery feel. Often the burn victim will not feel pain in the burn area due to
nerve damage and may require skin grafts and intensive care to ward-off risk of
infection.
3. Injury from machines
Did you know that 3% of all workplace injuries occur from cutting, slicing and sawing?  Working
with machines has its associated risks, but there are steps you can take to lower those risks and avoid
unnecessary injuries, they are;

 Ensure adequate training for all staff.

 Do not operate machinery if you are tired, ill or under the influence of alcohol or medication.
 Ensure you have adequate space and not likely to be knocked by other staff while operating
machinery.
 Do not operate machinery with loose clothing or unbound hair which may likely become
tangled in the machine. If the manufacturer has fitted guards, make sure you and your team
know how to use them.
 Ensure emergency safety switches are within easy reach should your clothing become
snagged or injury occurs.
 Remove all potential trip and slip hazards around your work area.

4. Slips, trips and falls

Trips and falls account for 16% of all workplace injuries within the foodservice industry and
occur on the same level. 
The majority of accidents appear to be mostly preventable with most injuries resulting from
liquid spills, wet or overly polished floors and uneven surfaces.

Common causes of trips, slips and falls are;

 Wet or slippery surface

 Uneven or deteriorated floor surfaces
 Stepped floors or raised doorways
 Obstructions in walkways

Simple safety measures to avoid accidental falls;

 Report any potential hazards to management immediately. 

 Take immediate steps to clean spills immediately.
 Block access to wet areas and use of cautionary signage.
 Install transition ramps to overcome variations in floor heights, raised doorways or
sliding door frames.
 Keep walkways clear of deliveries, empty boxes, crates, bins, cleaning or catering
equipment at all times.
 Consider installing non-slip floor covering in any potential spill or wet areas.
 Wear non-slip footwear.
5. Lifting Injuries

Handling of stock and deliveries, lifting and moving crates of food, wash trays are all in a
day's work in the foodservice industry.  According to the Australian Bureau of Statistics,
24% of all workplace injuries are attributed to lifting, pushing, pulling or bending. 

Muscle strains and musculoskeletal damage can occur at any time; injuries often happen due
to;

 Overexertion - incorrect lifting of heavy objects.

 Overextension - overreaching while handling items.
 Repetitive injuries - injuries due to muscle overuse or bad posture.

The best injury prevention is to know your limits, keep correct posture, use a step ladder
to avoid overreaching and where possible use equipment to limit the risk of overexertion.

6. Head and eye injuries

Head injuries account for 11% of all injuries amongst male and female workers across all
industries.  Interestingly enough, the majority of head injuries occur through overhanging shelves
or accessing tight, confined places such as reaching for items on shelves or walk-in fridges.

Another alarming statistic is that eye injuries count for six per cent of all head injuries, most
of which are the result of splatter from hot oil, steam or water.

Some simple preventative steps would help reduce the occurrence of injury by;

 Mount shelves high enough so as not to represent an injury hazard as staff go about their
daily routine.
 When accessing confined spaces, take note of objects and potential dangers around you.
 Ensure protective clothing and eyewear is worn, such as goggles or full-face guards when
handling hot oils or chemicals.
 When moving objects, exercise caution to limit the potential of injury to others around
you.

7. Crowded workplace risks

Accordingly, to Worksafe statistics, 8% of all workplace injuries result from hitting a

stationary object such as trolleys, equipment, fittings and fixtures.  Often, overcrowding in the
workplace is to blame and increases the risk of spills, slips and falls in the kitchen. 

Ensure walkways are kept clear at all times and do not hurry from one task to another,
running increases the chance of slipping and the severity of the injury.  Ensure you have
sufficient workspace in the kitchen for chefs and kitchen hands and limit the need for serving
staff to enter the kitchen if possible.

8. Chemical Hazards
 Approximately 4% of all injuries are attributed to contact with a chemical or substance. 
Working with chemicals is a daily part of keeping your kitchen clean and sanitized. Businesses
in the foodservice industry are obligated to comply with the strict guidelines for the handling and
preparation of food.  The Food Authority hands out severe penalties for companies who fail to
adhere to the act and publicly names offenders on their shame list.

It is essential to understand the different use-cases of certain types of chemicals and sanitizers
and the dangers if not used correctly.  Check with your supplier as to any limitations or handling
hazards and ensure;
 All chemicals are stored in a secure and dry location.
 All bottles are clearly marked.
 Eye protection and gloves are worn.

9. Fire Hazards
Commercial kitchens are host to a variety of hazardous fuels, flammable liquids and
gases which can cause catastrophic damage, severe injury and death.  It is essential to
identify risks to eliminate the potential of accidentally igniting fuel sources.

Primary fire hazards in commercial kitchens are;

 Gas ranges  Charcoal heaters
 Grills  Combustible residues in exhaust
 Hot plates ducts
 Ovens (electric and wood-fired)  Cleaning fluids
 Deep-fat fryers

Accidents often occur due to inadequate supervision, training or mismanagement, some

examples are;

 Equipment left on without supervision.

 Gas blow torches used for browning some dishes.
 Faulty thermostats or defective equipment.
 Failure to clean or follow regular equipment maintenance schedules.

The best way to avoid injury is to carry out periodic inspections of all equipment for signs of
premature wear and tear and follow the manufacturer's recommendations for cleaning and
maintenance of all equipment. 

10. Electric Shock

Electric shocks are a genuine hazard in commercial kitchens due to the number of appliances
in use.  Faulty equipment or wiring, improper use or exposure of the machine or it's connectors
to liquids, moisture or heat can create a shock hazard.

Staff should be aware;

1. Keep power leads of the floor area to avoid damage.
2. Do not use faulty equipment or equipment with frayed or damaged power cord.
3. Do not plug in equipment with wet hands.
4. If electrocution occurs - do not touch the victim until the power source has been turned
off.
5. Report faulty equipment.
Report any potential workplace safety issues immediately to WHS officer.

Instruction: Enumerate at least 5 hazards and risks in the kitchen and how to control it.

1.

2.

3.

4.

5.

Instruction: Observe activity in your kitchen at home. With the lessons learned
from the previous module, do the following:
 Identify work hazards that can lead to inquires in the home kitchen and
adjacent areas.
 List consequences of work hazards of not taking action.
 Provide solutions to work hazards identified.

Hazards Consequence Solution

 Criteria Equivalent Score Score
1. Content 45%
2. Relevance to the topic 35%
3. Cleanliness and
20%
orderliness
Total 100%
Find out by accomplishing the Scoring Rubric honestly and sincerely.
Remember it’s your learning at stake!

Congratulations! You did a great

job! Rest and relax a while then move
on to the next lesson. Good luck!

REFERENCES
 https://en.wikipedia.org/wiki/Occupational_safety_and_health
 https://worksmart.org.uk/health-advice/health-and-safety/hazards-and-risks/
what-difference-between-hazard-and-risk
 https://fitforwork.org/blog/identifying-workplace-hazards/
 https://www.gsmsds.com/avoiding-common-workplace-chemical-hazards/
 https://www.norris.com.au/blogs/news/reduce-workplace-hazards
 Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking, Revised,
Chas A. Bennet Co., Inc., Peoria, Illinois 61614
 Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth
 www.chow.com