CU-Bsc TTM-Loss & Prevention in Hospitality Management-Completed SLM (1)

· Assess risk for secondary crises, such as environmental damage as a result of a plant explosion. · Set up lines of communication to local authorities and first responders when relevant. · Establish a schedule and process for updates, such as conference calls at specific times, and distribute the phone number to the CMT. c. Safety Manager · Coordinate with the crisis management team leader. · Find out the names of any employee who was injured or killed. Get the contact information for their spouses or family members. Consult with the leader to determine who will call them. · Debrief anyone who witnessed the incident. · Take notes of these interviews and start an incident log. · Coordinate with human resources about administering any drug or alcohol tests that may be needed. · If any employees are in the hospital, assign a staff member to stay with them until families arrive. · Start an incident investigation by documenting the situation with photos, videos, and a written narrative. · If a subcontractor is injured or killed, contact their employer to make sure the employer notifies the spouse. · If nearby neighborhoods are affected, communicate with the community. If there are injuries or deaths among community members, do not notify the family; leave that to local authorities. d. Spokesperson · Learn all the facts about the crisis that is available. Compile relevant background information, such as facility capacity, products made, history, and a number of employees. · Prepare a media statement and work with the executive liaison to get approval. · Establish a phone number for media inquiries. 201

· Assign an administrative aide to answer the number for media inquiries, log and prioritize calls, and take messages. · Set a schedule and means (in-person, written, or teleconference) for media briefings and publicize this information. · Anticipate questions and practice your responses. e. Executive Liaison · Contact senior leadership and update them on the proceedings. · Identify stakeholders affected by the emergency and work with senior management to determine what action to take. · Coordinate with HR for the provision of counselling and other resources. · Activate the employee emergency communications system. · Monitor media coverage. · Consult with leadership about media statements and whether the incident is serious enough to warrant a top executive acting as spokesperson. · Work with a legal specialist to identify and escalate liabilities. · Keep senior leadership informed about deaths and the status of anyone injured, and discuss whether to phone or visit. Prepare for a crisis. Organizations benefit from putting crisis-management plans in place. During talks with a new business partner, discuss the possibility of a dispute arising during the life of your contract and how you might handle it. For example, you might insert a clause requiring that you meet regularly to discuss problems that have come up and how to address them. You might also include contract provisions for dispute resolution, such as requiring the parties to engage in mediation before filing a lawsuit. Establish ground rules. If you do find yourself in the midst of crisis negotiation, such as a dispute over a delivery delay, take time before you begin substantive talks to establish the ground rules. For example, you might suggest that you make an explicit commitment to being 202

honest and to following up your promises with actions. Ground rules establish a foundation for trust, and they also give you room to say no to extreme demands. Hostage negotiators find that hostage-taker become more willing to accept a denial of their requests when they believe they are being treated ethically. Confront emotions head-on. Because strong emotions drive most hostage situations, hostage negotiators have developed effective strategies for managing those emotions negotiation team stresses the importance of listening carefully to a hostage taker’s demands with the goal of identifying his primary underlying problem or motivation. Common hostage negotiation tactics include managing the hostage taker’s anxieties through active-listening techniques, such as self-disclosure, paraphrasing, and supportive remarks. Similarly, business negotiators dealing with a crisis need to remember that time spent exploring the emotions behind a counterpart’s stated positions is never time wasted. Don’t rush the process. Business negotiators often assume that a crisis negotiation needs to be conducted as quickly as possible. If someone is threatening to go to press if you can’t reach an agreement, for example, you may assume you have to reach a deal swiftly. Somewhat surprisingly, hostage negotiators advise us to slow down the negotiation process because hostage-takers’ strong emotions have a tendency to de-escalate over time, negotiators such as DeFilippo and Cambria counsel patience. “Time is on our side, and we take all the time we need,” says Cambria. Working methodically through a heated situation is usually the best approach. 5. Strengthen the relationship. When a police negotiator tells a hostage-taker, “We’re in this together,” he’s not just paying lip service, according to retired NYPD police commander Robert J. Louden. Rather, the negotiator is trying to create the kind of bond that will allow the parties to find a solution to the crisis together. Similarly, in the business world, their problem is your problem, so focus on collaborating on an agreement that satisfies you both. 11.5 SUMMARY  One of the most important aspects of choosing a crisis management team is that its members engender confidence and trust.  Management must be able to ensure that individuals chosen to be crisis management team members are capable, willing, and able to perform the duties and responsibilities 203

asked of them. Such individuals must make sure that those they supervise are prepared and trained satisfactorily.  Crisis team members must be able to recognize the needs of an organization and handle a variety of scenarios that may erupt, dealing with them calmly and efficiently.  Team structures may necessarily differ from one organization to another, but all effective teams hold these things in common: a team leader who is the final decision maker; trained backups for every role on the team; and a regularly scheduled system of plan reviews, exercises and training for continuous improvement. When joined together, these elements are the only way to reach the highest level of preparedness. 11.6 KEYWORD  EAP – Emergency assembly point  Communication – the imparting or exchanging of information by speaking, writing, or using some other medium.  Sustaining - undergo or suffer (something unpleasant, especially an injury)  Crisis management - Crisis management is the application of strategies designed to help an organization deal with a sudden and significant negative event.  Crisis team leader - Crisis management teams need a leader and members with communications, finance, administrative, and operations or business unit experience. 11.7 LEARNING ACTIVITY 1. Define information technology manager ___________________________________________________________________________ ___________________________________________________________________________ 2. State the principles of communication ___________________________________________________________________________ ___________________________________________________________________________ 11.8 UNIT END QUESTIONS A. Descriptive Questions 204

Short Questions: 1. Explain evacuation 2. List out the communication process 3. Explain the duties of human resource 4. What is crisis leads? 5. Define liaison. Long Questions: 1. Describe the evacuation procedure 2. Write down the conversation process 3. Describe four sub teams in crisis management 4. Explain in detail about duties of the site manager. 5. Explain briefly about senior leadership B. Multiple Choice Questions 1. In evacuation process, you hear ------------------ a. Fire alarm b. Sound c. Volume d. None of the above 2. ---------------- is the first process of opening the conversation a. Knowing b. Presenting document c. Introduce yourself d. All the above 3. Positive encouragement comes under 205

a. listening b. Listening- active listening c. conversation d. inactive listening 4. --------------- is the department that is from the sub team a. operation b. command c. intelligence d. logistics 5 ------------ is the person responsible for security provision a. Front office manager b. Duty manager c. Lobby manager d. Security manager Answers 1-a, 2-b, 3-b. 4-b, 5-d 11.9 REFERENCES References book • Hotel housekeeping third edition, G.Ragubalan. • Hospitality Security: Managing Security in Today’s Hotel, Lodging ...By Darrell Clifton. Textbook references • Hotel housekeeping third edition, G.Ragubalan. Website 206

• https://en.wikipedia.org/wiki/List_of_hostage_criseshttps://history.state.gov/departme nthistory/short-history/iraniancrises • https://www.jimmycarterlibrary.gov/research/hostage_crisis_in_iran • https://ehs.stanford.edu/manual/emergency-response-guidelines/hostage-situation 207

UNIT - 12: HAZARDS IN THE KITCHEN AREAS STRUCTURE AND ENVIRONMENT STRUCTURE 12.0 Learning Objectives 12.1 Introduction 12.2 Machinery and equipment 12.3 Handling and lifting 12.4 Inspection checklist 12.5 Summary 12.6 Keywords 12.7 Learning Activity 12.8 Unit End Questions 12.9 References 12.0 LEARNING OBJECTIVES After studying this unit, you will be able to:  Describe the nature of hazards in the kitchen area  Identifying the handling and lifting procedure in hazardous area  State the need for and importance of an inspection checklist  List the functions of the inspection checklist 12.1 INTRODUCTION Workplace safety is of paramount importance. Hazards exist in all workplaces in every industry, and risk assessments and hazard management is designed to lower those workplace risks. How we manage those risks as business owners or employees dramatically impacts the overall safety within our workplace. The foodservice industry, like other industries, is required to meet compliance guidelines set by Safe work to ensure workplace safety for both employees and the customers we serve. 208

Commercial kitchens have numerous hazards which, when not managed correctly, result in severe injury or loss of life. Safe work Australia reports that 6% of all workplace injuries occur in cafes, restaurants, pubs, taverns and bars. Although risks impact 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. Hazards in commercial kitchens often relate to food preparation equipment, manual handling, the way stock is stored, and the cleanliness of the environment. But in truth, most if not all hazards are created by people. If you work in accordance with your food handler's safety training and the prevention measures discussed below, you'll cut hazards down to a safe minimum. Restaurants have probably high staff turnover and are almost always short-staffed in the kitchen, so losing staff hours to injury is the last thing you need. Unfortunately, cooks are especially prone to lost-time injuries such as sprains, cuts and burns because the restaurant kitchen is a hazard-filled workplace. Recognizing those hazards and taking steps to minimize them is your obligation as the boss, but it's also the smart way to operate. 12.2 MACHINERY AND EQUIPMENT Common tasks include: • cooking • baking • cutting and chopping ingredients • stirring • lifting and carrying large, heavy pots. Common risks include: • the repetitive motion of the hands, arms, wrists and shoulders when stirring or chopping • forceful lifting or carrying of heavy bowls or pots • awkward reaching, bending and twisting of the back • awkward forward bending of the back when stirring and reaching and tipping soup kettles 209

• awkward and static postures. Effective risk controls include: • keeping knives sharp and in good condition • using chopping machines for vegetables to reduce manual chopping • having workbenches of different heights • Using large soup kettles with extended handles to make it easier to tip the kettle when pouring liquid into smaller containers. Safer work practices include: • using sharp knives • dull blades cause more incidents because they are harder to work, require more pressure, and slip more easily • choosing the correct sized knife with the most appropriate blade for the job • Working at the correct bench height for the task. If a bench is too high, use a stable platform placed on the floor in a position/area where it is not a trip hazard • having two people move heavy soup kettles/pots. Food mixers Common risks associated with large food mixers and mixing bowls include: • entanglement • awkward bending and twisting of the back • forceful lifting and carrying of heavy mixing bowls. Effective risk controls include: • ensuring that large mixers are placed at a height that allows access to the mixing bowl handles between mid-thigh and waist height to reduce bending at the waist • ensuring that, if a mixer is on a raised platform, the platform is fixed firmly to the floor and can handle the weight of the mixer • providing dollies designed for mixing bowls for transporting to other areas of the kitchen • the dollies should have handles for pushing and be high enough so that workers do not have to bend excessively to reach the bowl • encouraging two workers to lift and lower the mixing bowl together. 210

Safer work practices include: • using dollies to move heavy bowls around the kitchen • lifting or lower mixing bowls using two workers, one on each side is holding the handles. Ovens and steamers Common risks associated with the use of ovens and steamers arise from the height of the equipment and shelves and include: • awkward bending and twisting of the back • awkward reaching • forceful lifting and carrying of hot items. Effective risk controls include: • providing ovens with side-hinged doors rather than bottom-hinged doors to allow easier oven access • ensuring oven racks are between mid-thigh to below shoulder height to minimise awkward posture. Safer work practices include: • using oven mitts when handling food and food containers in ovens • having two people lift heavy trays of food into or from ovens • Use correct posture while lifting oven trays, avoiding twisting and bending. Pot and pan washing Common risks associated with manual pot and pan washing in large, deep sinks include: • heavy lifting • awkward bending and twisting when leaning over sinks for long periods • repetitive wrist and shoulder movements, and forceful arm exertions, when scrubbing • repetitive reaching into pots • contact stress on hips when leaning into sinks. Effective risk controls may include provision of: • automatic pot-washing dishwashers • false bottoms in deep sinks to reduce the need to bend awkwardly at the waist 211

• water jet sprays for the removal of baked-on food, avoiding the need to hold pots under running water • a range of cleaning brushes suited to particular tasks • appropriate Personal Protective Equipment (PPE) such as non-slip shoes and properly fitted, insulated gloves with extra-long cuffs and extra grip on palms and fingertips to reduce the gripping force needed to handle greasy dishes • non-slip fatigue mats for workers who are stationary or stand for long periods of time. Safer work practices include: • using mechanical aids, tools or equipment provided • using arms for support, including resting the free arm on the pot surface to reduce the gripping force needed to hold it securely • placing your free hand on the side of a soup kettle to support the upper body and reduce lower back stress • moving large diameter pots as close as possible to the front of the sink and rotating them during washing to reduce reaching across the pot • Use long-handled cleaning brushes to prevent awkward reaching into soup kettles or pots • removing baked-on food stuck to pots with strong-bristled brushes to reduce the amount of force required • wearing PPE (e.g. non-slip shoes, gloves) to protect your skin from hot water • Keep floors dry and clean – attend to spills immediately. Dishwashing Common tasks include: • removing dishes from meal trolleys • scraping and rinsing dishes • sorting dishes • loading dishwashing machines. Common risks include: • repeated lifting and handling of full dish racks or heavy dish trays and cutlery buckets • repetitive twisting and bending of workers' backs standing at or leaning over sinks • awkward reaching across sinks or work surfaces • grasping dishes by fingertips (pinch grips). 212

Effective risk controls include the provision of: • rollers/conveyors and trolleys for moving large quantities of dishes • dishwashing machines (rather than sink washing) • cleaning tools with good grips for when heavy-duty cleaning is required. Safer work practices include: • pushing trays along counters towards the dishwasher rather than lifting • using rollers/conveyors (if provided) to push dish racks towards dishwashing machines • spreading a load of dish racks by using more than one rack to avoid overloading • gripping trays at the midpoint rather than the front edge and carrying them as close to the body as possible (be mindful of hot surfaces) • using mechanical aids, tools or equipment provided (eg trolleys, cleaning tools, fatigue mats) • wearing the PPE provided (e.g. non-slip shoes, gloves when washing dishes) Keep floors dry and clean – attend to spills immediately. Cleaning and waste removal Common risks include: • skin conditions • forceful exertion • awkward shoulder or back postures • cuts, bruises and pressure injuries. Adequate risk controls include providing: • long-handled brushes where reaching is required • cleaning tools that have a soft rubber-like handle to reduce the gripping force • platforms of adequate size to minimise excessive reaching • liquid waste disposal systems that enable the separation of liquid from solid waste, thus reducing the weight of garbage bags • signs near bins to remind people not to overfill them. Safer work practices include using: • brushes, cleaning tools, mechanical aids and equipment • a platform to minimise excessive reaching when cleaning items that are higher than shoulder level 213

• keep both feet on the platform at all times • a low stool or kneeling on a padded surface when cleaning items low to the ground • place one knee on the padded surface and use the opposite hand for support to reduce the amount of weight on the knees • power washers • smaller bags or bins to reduce the weight • mount waste bins on wheels for easy movement. Storage Common risks include: • heavy lifting • repetitive and awkward reaching or bending to either higher or lower shelves • awkward postures due to congested storage areas. Effective risk controls include: • using lifting aids such as trolleys or carts to move dishes or foods into storage areas • arranging storage areas so that heavy items are easier to deal with (eg not up too high or down too low) • providing storage areas as close as possible to working areas to reduce carrying distances • keeping food localised (e.g. installing chilled storage under working surfaces) • purchasing bulk goods in smaller, easier to handle containers • adjusting the height and situation of shelving or racks • ensuring storage areas are not overloaded and have sufficient access/egress. Safer work practices include: • labelling areas to make it easy to locate items • storing frequently used, heavier items within easy reach (between mid-thigh and elbow height), and lighter items between elbow and shoulder height • storing infrequently used heavy items on lower shelves and lighter items on higher shelves • keeping storage areas clean and free from obstructions • setting up storage areas with enough space to use mechanical aids, if needed • using adjustable height handling aids during shelf stacking and stocktaking. 214

Machinery and equipment (such as dishwashers, fryers, ovens, mixers, slicers, blast chillers, bain -maries, lifts and dumb waiters etc.) Risk of: • Cuts. • Burns • Entanglement. • Electric Shock. • Amputations. • Crush injuries. • Death. Possible causes: • Failure to maintain or service equipment. • Lack of / overriding interlocks e.g on dumb waiters. • Unguarded machinery such as rotating blades on mixers. • Poor electrical connections. • Electric equipment not suited to the environment, e.g. not catering quality or equipment not suitable for wet areas. • Inadequate or lack of personal protective equipment, especially when handling hot items. • Contact with hot water or surfaces. • Dropping heavy objects. Biological hazard Risk of: • Infections e.g. Legionnaires' disease. • Possible causes: • Exposure to contaminated water from spray nozzles. • Handling raw meat. • Contact infectious residents if delivering food. • Chemical agents 215

Risk of: • Skin damage. • Burns. • Dermatitis. • Allergies. • Respiratory sensitisation. • Explosion. Possible causes: • Exposure to chemicals such as detergents, caustic or oven cleaners, soaps, chlorine- based products and other cleaning agents. • Exposure to flour enzymes or dust or other powdered ingredients such as egg powder, spices or seasonings. • Incompatibility of chemicals. • Gas leak. Electricity: Risk of: • Burns. • Electrocution. • Death. • Fire. Possible causes: • Faulty or improperly grounded equipment. • Faulty insulation. • Overloading of sockets. • Unsafe work practices. • Ingress of water into equipment. Ergonomic hazards: Risk of: • Pain in the back, hands or arms. • Fatigue. 216

Possible causes: • Lifting, reaching or performing repetitive motions or tasks, e.g. reaching into deep sinks, chopping, washing dishes or stirring. • Poorly designed equipment or workstations. • Standing for long periods of time. Fire: Risk of: • Smoke inhalation. • Burns. • Death. Possible causes: • Poor housekeeping. • Overloaded or badly maintained electrics. • Improper storage of flammable materials. • Build-up of grease on equipment. • Burning grease or fat. • Flare-ups in cooking appliances. • Unattended deep fat fryers. Heat stress: Risk of: • Collapse. • Illness. Possible causes: • High temperatures and humidity Hot surface: Risk of: • Burns and scalds. Possible causes: 217

• Contact with hot surfaces, hot equipment, cooking appliances, utensils, steam or boiling water. • Manual handling Risk of: • Back injury. • Falls. Possible causes: • Lifting heavy items such as oil drums or bags of flour. • Carrying stacks of plates or heavy trays. • Moving heavy food carts. • Pushing wheeled racks. • Poorly maintained or badly designed carts. • Pouring heavy liquids out of heavy pots or containers. Natural gas & LPG: Risk of: • Fire. • Explosion. • Carbon monoxide poisoning. Possible causes: • Inadequate maintenance of equipment. • Incompatible equipment. • Non-ionising radiation Risk of: • Induced tissue heating. Possible causes: • Exposure to microwave radiation and heat through the use of microwave ovens and heat sealers. • Poor maintenance of equipment. • Overriding interlock systems. 218

Racking: Risk of: • The collapse of racking. • Falling items or objects. Possible causes: • Lack of proper access equipment. • Exceeding the Safe Working Load (SWL) of the racking. • Damaged racking. • Inappropriate method of storage, e.g. failing to store heavy items at lower levels. Sharps: Risk of: • Cuts. Possible causes: • Broken glass or crockery. • Inappropriate storage or use of sharp knives. • Poor equipment design. Walk-in freezers: Risk of: • Hypothermia. • Slips. Possible causes: • Lock in due to lack of operational internal opening mechanism. • Lack of internal alarm. • Ice build-up. Wet works: Risk of: • Dermatitis. Possible causes: 219

• Repeated contact with water for cleaning and food preparation and liquid ingredients such as oils. Work at height: Risk of: • Fall resulting in physical injury. Possible causes: • Unsuitable access equipment. • Improper use of equipment. 12.3 HANDLING AND LIFTING Common Kitchen Hazards Injuries The top 10 injuries you'll want to avoid that plague commercial kitchens, are: • Knife cuts • Burn hazards • Injury from machines • Slips, trips and falls • Lifting injuries • Head & eye Injuries • Crowded workspace risks • Chemical hazards • Fire hazards • Electric shock Knife injuries in the workplace According to Safe work, knife injuries account for 3% of all injuries. Injuries to hands and fingers are most common in 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; we recommend watching this timely video on how to prevent knife cuts. Some highlights from the video and the Safe work website include: 220

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. Cutaway from your body when trimming or deboning. Knives should be 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. The above safety tips are the easiest way of avoiding knife injuries. 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, and damage to bone, muscles and tendons can occur. Burnt skin can be white, black or yellow and have a stiff, dry, 221

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 the ward-off risk of infection. Note: Steam can reach temperatures over 400°F. Steam burns tend to be far more intense than scalding from boiling water. For more information on burn severity and measures you can take to guard against burns, check-out the injury prevention and safety tips on the Workcover or Safework websites. Reducing the burn risks Simple ways you can minimise accident risks; Avoid overcrowding in the kitchen area; often, spills are the result of direct contact with another individual. Ensure staff have proper training in how to handle hot items and appliances. Turn pot handles inward to avoid accidental spillage by passers-by and avoid placing handles over heat sources. Ensure that spills are immediately cleaned up and wear footwear with slip-resistant properties. Add a gravity feed chute from the deep-fryer to avoid direct handling of hot oils. Use a trolley to carry or serve hot liquids or crockery. Wear heat-resistant clothing. Install serving windows to keep serving staff out of the kitchen. Keep all equipment well maintained Develop safe systems Ensure staff have training in first-aid techniques. 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. 222

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. I suggest reading our in-depth guide on cleaning and sanitizing commercial kitchens. We discuss the dangers of food poisoning and cross-contamination through poor sanitation habits and provide insights on how to clean and sanitize your kitchen more effectively. 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 are 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. 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; 223

• Wet or slippery surfaces • 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 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, and cleaning or catering equipment at all times. • Consider installing non-slip floor covering in any potential spill or wet areas. • Wear non-slip footwear. Head & 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. 224

Crowded workspace 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. Lifting injuries Handling stock and deliveries, lifting and moving crates of food, and 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. Work safe provides a guide on manual tasks and how you can reduce sprains and strains at your workplace. 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 • Grills • Hot plates 225

• Ovens (electric and wood-fired) • Deep-fat fryers • Charcoal heaters • Combustible residues in exhaust ducts • Cleaning fluids Accidents often occur due to inadequate supervision, training or mismanagement; some examples are; Equipment left on without supervision. Gas blow torches are 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. A paper on commercial kitchen fires you might find beneficial reading is \"Lessons learned from commercial kitchen fire investigations\". 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 its connectors to liquids, moisture, or heat can create a shock hazard. Staff should be aware; Keep power leads of the floor area to avoid damage. Do not use faulty equipment or equipment with frayed or damaged power cords. Do not plug in equipment with wet hands. If electrocution occurs – do not touch the victim until the power source has been turned off. Report faulty equipment. 226

12.4 INSPECTION CHECKLIST Kitchen Self-Inspection Checklist Use this checklist to improve your kitchen's sanitation and compliance and to make your next routine inspection a good one. This checklist reflects most requirements applicable to retail food inspections. Additional requirements may be needed based on your operations. All items in the checklist may not apply to your establishment. FOOD Food is from an approved source (licensed food establishment). The food is in sound condition. Food is properly labelled. Foods prepared at home are not used. Upon receipt, foods are checked for proper temperatures, spoilage, contamination, and adulteration. Dented cans are not used, and all food packages are intact. Dry bulk food items such as flour, beans, sugar, etc., are stored in clean, covered, labelled containers with approved dispensing utensils. Food is not stored under unprotected or exposed sewer or water lines. No food, food equipment, or utensils are stored in restrooms/vestibules. All foods, food equipment, and utensils have stored a minimum of 6 inches above the floor. Foods are dated/stored in a manner that ensures \"first in, first out.\" Potentially hazardous/ready-to-eat foods held for more than 24 hours are marked with \"preparation date\" and \"disposition date.\" Potentially hazardous foods are maintained below 41°F or above 135°F, and frozen foods are maintained frozen at all times. A metal probe thermometer, accurate to + or –2°F, is used to check food temperatures regularly. Foods are cooked to the proper internal temperatures. Cooked/prepared foods are rapidly cooled/reheated to the proper internal temperature and within the proper time frame. Raw foods are stored below cooked and ready-eat foods. Frozen foods, once thawed, are not refrozen. Frozen food is thawed properly. 227

Food on display is protected from consumer contamination by packaging, sneeze guards, display cases or other effective means. A food-dispensing utensil is available for each container at a consumer self-service unit such as a buffet or salad bar. Unpackaged raw animal food such as beef, lamb, poultry, and fish are not offered for consumer self-service. FOODSERVICE EMPLOYEES Employees with Food Service Manager's Certification are present in the food establishment and in all food preparation areas at all times during hours of operation. Foodservice staff wash their hands thoroughly after coughing, sneezing, or any other form of contamination or at any time during which an interruption in food preparation occurs. Employees infected with a disease or symptoms that can be transmitted by food (including open sores) are either sent home or restricted to non-food contact activities. Employees do not smoke or eat in the food preparation area. Drinking cups or glasses must be covered and contain a type of drinking straw or device that is handled in a manner to prevent contamination. Foodservice workers do not touch foods with their bare hands unless written; approved procedures are in place. Otherwise, single-use gloves and/or suitable utensils are used to handle foods. Foodservice workers working with a highly susceptible population do not contact food with their bare hands. No cross-contamination of raw/cooked/other foods. No jewelry is permitted when handling food. Only a plain, band-style ring is permitted. No false nails or nail polish is allowed. Nails must be maintained clean and trimmed. Employees are wearing clean outer garments, and all kitchen employees are wearing effective hair restraints. Personal belongings are stored in a separate, designated area away from food and equipment. 228

WATER AND PLUMBING All sinks must have sufficient hot and cold water under pressure. Hand sinks must have hot water of at least 100°F, and utensil-washing sinks must have hot water of at least 110°F. All drains are working properly, and plumbing is maintained in good repair. EQUIPMENT AND UTENSILS Equipment is adequate to maintain product temperature. A high-temperature dishwashing machine reaches a wash cycle temperature and final rinse temperatures listed in the manufacturer's specifications. If a low-temperature dishwashing machine is used with a chemical agent, the temperature and the chemical concentration must be up to the manufacturer's specifications. Mechanical dishwashing and sanitizing at ( ) ppm/temperature. A manual three-compartment utensil-washing sink (wash, rinse, sanitize, air-dry) must contain an approved sanitizer. Manual dishwashing and sanitizing at ( ) ppm/temperature. Test kits, thermo-labels, and thermometers must be available to test sanitizing methods. Dish baskets or racks that allow for complete immersion must be available at sinks when hot water is used for sanitization. There is no evidence of food residue on cleaned and sanitized equipment and utensils. No cracked or chipped dishes, glasses, or utensils are present. Proper storage procedures are followed when storing cleaned and sanitized equipment and utensils. All equipment is maintained in a clean, sanitary condition and approved by the city health department. SEWAGE/WASTEWATER DISPOSAL SYSTEM Proper disposal. HANDWASHING FACILITIES Hand sinks are adequate and accessible. Hand sinks are provided with soap and paper towels or other approved drying devices. Hand washing signs are posted at all hand sinks. 229

FLOORS, WALLS, and CEILINGS All floors, walls, and ceilings are maintained clean and in good repair (including attachments – vents, mop sinks, etc.). TOILET FACILITIES ALL hand sinks are equipped with hand-cleaning soap, paper towels or hand-drying devices, warm water, and a conveniently located waste receptacle. All restrooms must have at least one covered waste receptacle and toilet tissue. Hand washing signs must be posted. Toilets/toilet rooms must be clean, in good repair, and free of objectionable odors. LIGHTING AND VENTILATION Adequate lighting must be provided in food preparation and storage areas. All lights must be covered with a shatter-resistant covering. Ventilation must be sufficient to prevent grease and condensation from accumulating on walls and ceilings. Ventilation filters must be kept clean and free of build-up (dust, grease, etc.). PEST CONTROL The facility is free from insects and pests or evidence of insect/rodent activity. Openings to the outside are protected against the entrance of insects and rodents. Only pesticides approved and registered by governmental authorities are used at the establishment. TOXIC MATERIALS Toxic materials are properly labelled/stored/used. GARBAGE Food preparation and storage areas are clean and free from trash and food residue. Dumpsters located outside are closed, have a drain plug, and are stored on an easily cleanable surface such as concrete or machine-laid asphalt. 230

Dumpsters have proper enclosures. They are not visible from the street. NOTICES/DOCUMENTATION POSTED/PROVIDED \"No smoking\" signs posted within the establishment and at every entrance? Employee health policy requires that food employees and applicants report to the person in charge information about their health and diseases transmitted by food. Written consumer advisory at an establishment serving or selling raw or partially cooked animal protein or seafood that informs consumers of the significantly increased risk of consuming raw or partially cooked animal protein and seafood? Written fish freezing records readily available and maintained for 90 days at establishments serving raw or partially cooked fish? Shellfish fish tags retained for 90 days from the date the container is emptied? Heimlich Maneuver Poster (Choking) and sanitation posters posted and in good condition? Food Dealer's Permit is current and posted in public view? Food Service Manager's Certification is current and posted in public view? Retail, Frozen Desserts Establishment permit, is current and posted in public view? Sulfite warning posted? Copy of last inspection report available? Written records kept for potentially hazardous foods using time only as a public health control? Approved HACCP plans on-premises when specialized processing methods are used? A sign stating, \"Operation of the establishment without a certified manager present is unlawful\" posted? Sign displayed to notify consumers that clean tableware is to be used upon return to self-service areas such as buffets? A conspicuous sign instructing the customer on the proper dispensing procedures is posted in the immediate bulk food display area? 231

SUBSTANTIAL HEALTH VIOLATIONS: These are violations of such a direct and substantial impact on public health that the violation must be immediately corrected, or the health officer will require the closure of the food establishment. -NO WATER -NO HOT WATER -NO ABILITY TO SANITIZE -SEWAGE BACK UP -POWER OUTAGE -PEST INFESTATION -NO/EXPIRED FOOD DEALER'S PERMIT SERIOUS HEALTH VIOLATIONS: These health violations have a direct impact on public health and must be corrected immediately or within 24 hours. Serious items may, as a group, lead to the closure of a food establishment if not corrected (i.e., temperature problems, filthy food contact surfaces, remodeling without plans, improper sanitization, food from unapproved sources, adulterated food, no certified manager on duty, etc.). GENERAL HEALTH VIOLATIONS: These health violations require the attention of the operator in a timely fashion. Though not having an immediate impact on public health, they may lead to or contribute to more serious health violations (i.e., construction violations, no effective hair restraints, use of fingernail polish/jewelry/false nails, inadequate lighting, etc.). 12.5 SUMMARY  Its focuses on a kitchen hazard analysis of specific hazards in the kitchen. Trip/slip/lift hazards were the most common hazards throughout the working area but with the exception of throw rugs, varied from one area to another.  Biohazards were most common in the kitchen and bathroom, and electrical, and fire hazards were most common in the kitchen.  Training for an individual should include specific approaches to managing hazards that can address the point of care, as well as how to effectively engage assistance from their agencies. These can contribute to the development of evidence-based, efficacious, and engaging training programs using interactive virtual simulation approaches. 232

 This research also revealed opportunities for agency-level training to facilitate coordination and communication between hotels and hazard management. 12.6 KEYWORD  Burns and scalds - Burns and scalds are damage to the skin usually caused by heat.  SWL - Safe Working Load (SWL), sometimes stated as the Normal Working Load (NWL) is the mass or force that a piece of lifting equipment, lifting device or accessory can safely use to lift suspend, or lower a mass without fear of breaking.  Hypothermia - Hypothermia is a medical emergency that occurs when your body loses heat faster than it can produce heat, causing a dangerously low body temperature.  Dermatitis - Dermatitis is a general term that describes a common skin irritation. It has many causes and forms and usually involves itchy, dry skin or a rash.  Blister - A blister is a painful skin condition where fluid fills a space between layers of skin. 12.7 LEARNING ACTIVITY 1. Define FIFO ___________________________________________________________________________ ___________________________________________________________________________ 2. State the principle of storage area. ___________________________________________________________________________ ___________________________________________________________________________ 12.8 UNIT END QUESTIONS A. Descriptive Questions Short Questions: 1. Mention some risks associated with large food mixers. 2. How do you ensure safety with the oven and steamers? 3. Define amputations. 4. What is meant by garbage? 233

5. How do you protect yourself from injury from machines? Long Questions: 1. Write about the safety procedure to be followed in the kitchen. 2. What is the risk associated with electricity in the kitchen? 3. What will you do if a fire happens in the kitchen? 4. What is the sanitary procedure to be followed by food handlers in the kitchen? 5. How do you prepare an inspection checklist for kitchen staff? B. Multiple Choice Questions 1. Providing an oven with ------------------------------ rather than bottom-hinged doors allows easier oven access. a. Top hinged doors b. Closed hinged doors c. Opened hinged doors d. Side-hinged doors 2. Always wear -------------- to protect your skin from hot water a. PPC b. PPD c. PIPE d. PPT 3. We should use -------------------- for moving large quantities of dishes a. Dollies b. Bain-marie c. Conveyors and trolleys d. Deep freezers 234

4. Location --------------- as close as possible to working areas will reduce the carrying distances a. Storage area b. Dishwashing area c. Pantry area d. cafeteria 5. handling of raw meat come under ---------------- hazards a. biological b. physical c. chemical d. ergonomics Answers 1-d, 2-c, 3-c. 4-a, 5-a 12.9 REFERENCES References book • Hotel housekeeping third edition ,G.Ragubalan. • Hospitality Security: Managing Security in Today's Hotel, Lodging ...By Darrell Clifton. Textbook references • Hotel housekeeping third edition, G.Ragubalan. Website • https://smallbusiness.chron.com/kitchen-hazards-kitchen-safety-40195.html • https://www.bmscat.com/2019/11/beware-these-11-kitchen-hazards/ • https://www.safewise.com/blog/safety-hazards-to-watch-out-for-around-the-house/ • https://norris.com.au/reduce-workplace-hazards 235

UNIT - 13: HAZARDS IN BARS AND RESTAURANTS STRUCTURE AND ENVIRONMENT STRUCTURE 13.0 Learning Objectives 13.1 Introduction 13.2 Machinery and equipment 13.3 Glassware 13.4 Handling and lifting 13.5 Inspection checklist 13.6 Summary 13.7 Keywords 13.8 Learning Activity 13.9 Unit End Questions 13.10 References 13.0 LEARNING OBJECTIVES After studying this unit, you will be able to:  Describe the nature of machinery and equipment  Identify the scope of the inspection checklist  State the need for and importance of glassware  List the functions of handling and lifting 13.1 INTRODUCTION In the majority of countries around the world, it is a legal requirement that all staff involved in a food environment, which includes bars, are adequately trained and supervised commensurate with their work activity. The responsibility for the training and supervision of staff lies with 236

the proprietors of the bar and food businesses. This is the case for all staff members, whether they are part-time, full-time or casual and whether they are employed in the public or private sector. Bar owners also have to be more concerned about their establishment's safety and security issues. This is the result of a variety of factors, most notably recent legislative changes at the national and international level and the subsequent high costs of accidents (including costs relating to litigation and compensation). Poor safety and security standards place staff members and customers at risk of serious injury if not death; employers suffer in terms of lost productivity and potentially higher premiums; and the morale of the staff, as well as the industrial relations climate in the bar, can be adversely affected. At a minimum, bar owners should have a practical understanding of the local and national legislation in this area. They should also ensure, if necessary by enforcement, that their staff members follow proper safety and security standards. WorkSafe has conducted focused inspection campaigns in both the takeaway food and restaurant industries. During these campaigns, inspectors saw instances where workers had suffered serious burns while performing everyday tasks such as cleaning chicken rotisserie trays, transferring hot oil and removing food from a microwave. Scalds and burns can occur anywhere skin comes into contact with hot surfaces, flames, substances, steam, oil or liquid. WorkSafe has produced three safety alerts on these incidents, which are available on their website. WorkSafe will be visiting restaurants to identify any common safety risks and provide employers with information on how to comply with occupational safety and health requirements. The workforce in this sector is faced with a large number of physical, chemical, ergonomic and psychological risks. This review has addressed several important points about the hospitality industry, sectors of the hospitality industry, the importance of the hospitality industry worldwide and controls of risks that may happen at different workplaces in the hospitality industry. It discusses the hazards that may occur in the latter. A risk assessment must be carried out on health hazards in the hospitality industry. The risk assessment should identify risks and control them: including both engineering and organization, so as to avoid or reduce the risk of injury or illness. This review focuses on effective control measures that protect workers from workplace hazards in the hospitality industry. These measures help to avoid injuries, illnesses, and incidents, minimize or eliminate health risks. Also, it helps employers to provide .workers with safe and healthful working conditions. 13.2 MACHINERY AND EQUIPMENT Hot liquids, surfaces or steam 237

Burns are common injuries in the food industry. Workers are at risk from burns and scalds when cooking food or removing food from elements such as ovens, deep fryers or grillers. Urns and espresso machines can also cause burns. Tips to prevent workers from coming into contact with hot liquids and surfaces or steam Maintain seals regularly on an espresso machine. Train workers in safe work procedures (eg patting food dry before dipping in fat to reduce spitting or allowing fat to cool before draining it into a container). Use vegetable oil instead of animal fat – it remains in liquid form when cool. Where possible, use alternative cooking methods to deep frying (eg microwaving, grilling or baking). Install wheeled containers to receive spent grease from deep fryers. These can be safely rolled from the kitchen to the grease bin. Maintain equipment to ensure lids are fitted, and handles are secure. - Post signs to warn workers about hot equipment and use stickers for stainless steel utensils. Open doors and lids of steam-heated equipment away from the body. Keep pot handles away from the stove's edge. Use dry cloths to pick up hot items to avoid steam burns. Remove trays from hot ovens with care. Keep a first aid kit accessible. Install a fire extinguisher for fat fires in an easy to reach location. Design the workplace or work processes to avoid carrying around hot liquids. Appropriate personal protective equipment such as aprons, boots and gloves. Electrical equipment and appliances Electrical equipment is widely used in cafes and restaurants. Frequent, long-term use or use other than that intended by the manufacturer can make electrical equipment unsafe and cause serious injuries such as burns, electric shock, eye damage, partial loss of limb function or memory loss.to prevent injury and death from electrical equipment 238

Remove faulty electrical equipment immediately from service and attach a warning label to it. - Install safety switches to guard against electric shock. Always hire a licensed electrical contractor to install or repair electrical equipment. It's dangerous, illegal and could be fatal to attempt this work yourself. Provide enough power points for each work area. Only use power boards fitted with overload protection. The use of extension leads or double adaptors is not recommended. Be aware of the locations of all safety switches and what equipment they cover. Only use electrical appliances designed for use in the workplace environment (e.g. splash-proof or waterproof). Turn off power to electrical equipment not designed for the workplace environment if the area becomes wet. Ensure electrical equipment is regularly inspected, tested and maintained by competent people. Report faulty electrical equipment (eg when cords are frayed or bare wires are exposed, smoke is coming out of the equipment, or the equipment cuts out for no obvious reason). Store extension cords and electrical leads away from water, chemicals, hot surfaces and walkways. Use childproof plastic plug covers. Ensure workers wear appropriate footwear and are trained in working safely with electrical equipment (e.g. correct ways to use electrical equipment, the function of controls and guards). Note: There may be legal requirements about the need to have safety switches fitted and to have specified electrical equipment inspected and tested. Equipment and mechanical aids Provide a wheeled dolly to move heavy items stored at floor level – dollies should have handles for pushing and/or be high enough that workers do not have to bend excessively to reach the item; ·use sack trucks; ·Use mechanical aids or pumps to transport liquid waste such as oil; ·Provide false bottoms in deep sinks to reduce awkward bending at the waist; 239

Where practicable, eliminate the task of reaching to access plates by using mechanical equipment such as a spring-loaded, heated plate dispenser in kitchen and or dining areas; ·Transfer food straight from a pot to the plate or into smaller containers to carry to the serving area; ·Provide rollers or conveyors to transport items within a set process ·Provide trolleys to transport food or large quantities of dishes (eg use four-wheeled trolleys with adjustable height or lockable castors if needed); ·Provide personal protective equipment such as appropriate gloves and non-slip shoes where required - gloves should have extra grip on palms and fingertips to reduce the gripping force needed to handle greasy dishes; ·Provide utensils and knives with ergonomic handles and those that allow for power grips; ·Provide machines and tools to reduce manual chopping of vegetables or buy pre-cut vegetables; and ·Provide long-handled brushes to reduce awkward postures when cleaning items or equipment. Slips, trips and falls Many injuries in takeaway food outlets are caused by slips, trips and falls. These are often due to poor housekeeping practices in the workplace, such as water or oil spilt on the floor. The inappropriate placement of materials, such as using passageways for storage, can also cause slips, trips or falls. When assessing the potential for slips, trips and falls, make sure you also look at out of sight areas such as freezers, cool and storage rooms and loading docks. Tips to stop slips, trips and falls Prevent grease, water and foodstuffs from lying on floors this can be done by installing splash guards and ensuring equipment is maintained to prevent leaks. Install drainage to prevent pooling of water and grease. Minimise the need to carry full pots or pans. Introduce a spill procedure that requires immediate clean up of all spills followed by a 'dry mop' to ensure the surface is not left wet. Install non-slip flooring when renovating or building new premises. 240

Improve slip resistance of the floor by using methods such as acid etching, adhesive strips and slip-resistant paint. The best method will depend on your existing floor surface. Use the appropriate floor cleaning products to clean floors, and remove oil and grease. Agree on written standards with contract cleaners to ensure that polishes/ cleaning agents leave the floor in a non-slip condition. - Reduce the number of people who walk through kitchen areas. Use storage areas for equipment and supplies and alert workers to the dangers of leaving boxes, rubbish, bags and furniture in passageways, entrances and exits. Provide umbrella and coat stands to prevent water from dripping across floors. Provide adequate lighting. Ensure floor surfaces, stairs and ramps are well maintained (eg broken or missing tiles are replaced). Ensure staff wear suitable footwear, and treads are kept clean to provide adequate slip resistance Knives and sharp tools safety Cuts from knives and sharp instruments are common in food retail and can cause serious injuries to workers. Make sure all workers are trained to use knives and sharp tools safely. Tips for using knives and sharp tools safely Knives should be sharp, maintained and in a good working condition. Ensure slicing machines and butchers' steels for knife sharpening have handguards. Provide the correct knife for the task and only use knives for cutting purposes. Cut on a suitable cutting board placed on a firm surface. Avoid placing knives near the edge of the table or with the blade facing outwards. Keep knives on a suitable knife shelf, in a knife block or sheath or on a suitable magnetic strip mounted against the wall when not in use. Knives should not be washed together with other utensils or instruments. Wash knives separately. Provide mesh gloves and use them when working with knives. 241

Provide knives with handles that are comfortable to use. Train and instruct workers to use and sharpen knives safely. Provide workers with training in first aid. Workers should wear protective clothing such as gloves and aprons when handling sharp implements. Hot conditions Working in hot conditions, such as bakeries and kitchens, can lead to heat stress, especially if there is a low level of air movement or poor ventilation. When working in a hot environment, the body needs to disperse heat more effectively. A person not used to working in hot conditions can react differently to someone who is. This can lead to heat-related illnesses such as headaches, weakness, nausea and vomiting. Tips to keep workers cool Install an efficient ventilation system to remove steam in the kitchen. Install an exhaust hood to remove heat from stoves. Advise staff to drink plenty of non-caffeinated drinks to replenish fluids in their bodies. Locate work stations away from heat sources. Provide rest breaks for workers in a cool area, and ensure they have access to cool drinking water. Ensure air conditioning and ventilation systems are serviced on a regular basis. Train workers about the risks of heat stress. 13.3 GLASSWARE Injury and Illness Prevention Inspect glassware for defects or cracks before use. Do not handle broken glass with bare hands. Use appropriate cut-resistant gloves to handle broken glass. Use forceps, tongs, scoops, or other mechanical devices for removing or retrieving broken glass from the work area or a fume hood. 242

A dustpan and brush should be used to clean up shards/small pieces of broken glass, Pasteur pipettes, or shards of glass. Do not remove any items from a sharps container. Substitute glassware with plastic ware, including desiccators, wherever possible. BAR Falls, cuts from broken glass and injuries from manual handling are amongst the most common accidents in bar areas. Broken glass is a particular concern in bars. Care must be taken when handling glasses to avoid cuts. Broken glass must be handled very carefully. Bar Safeguards ✔ Provide equipment so that spills can be cleaned up immediately ✔ Identify danger areas where the floor is likely to become slippery and/or get damaged, e.g. near ice machines. Special precautions may be needed ✔ Keep the floor in good condition and repair ✔ Ensure staff are provided with and wear proper safety footwear. Consider slip resistance as required ✔ Check the smoking area at the end of each shift to ensure all cigarettes are fully extinguished ✔Do not put liners into bins in or near the smoking area ✔ Keep areas clean and tidy – avoid over-stocking Broken Glass Safeguards ✔ Chipped, cracked or broken glasses should not be thrown into bins with plastic liners; damaged glasses must be put into a specified container ✔If you find a glass that is chipped or cracked, dispose of it in the container labelled 'Broken Glass' ✔ Broken glass should be cleaned up as soon as possible ✔The area immediately around the broken glass should be secured ✔The area should be thoroughly swept and vacuumed 243

✔ Wear cut-resistant gloves when dealing with broken glass or potential broken glass, e.g. bottle skips ✔If you accidentally serve a drink in a damaged glass, do not pour it into a fresh glass but replace the whole drink 13.4 HANDLING AND LIFTING· A restaurant's atmosphere helps set the experience for diners. Whether this is a cozy creperie, a relaxed beach bar, or an upscale steakhouse, guests enter looking for an experience. However, the stream of diners can greatly affect a restaurant's atmosphere. Especially when busy. A fast- paced restaurant atmosphere comes with challenges. These challenges can affect the flow of service, communication, and the overall guest experience. Here are 5 hazards that come with a busy restaurant environment and suggestions on how to keep them from reoccurring: 1. Food Spills In a fast-paced restaurant atmosphere, BOH staff is likely to feel the pressure. These members of the team are responsible for fulfilling orders after order… after order. Due to the rushed restaurant atmosphere, some BOH workers get a little sloppy. It may seem, in some BOH environments, that a grenade of food went off. But if your customers don't have a view into the kitchen, does it matter? It does! \"If things are dirty and disorganized, it will drag the energy down,\" explains Restaurant Branding Roadmap, \"Make cleanliness and organization a priority in the front and the back of the house.\" As a result, you'll see a higher energy team in the kitchen and faster completion of orders. Try providing your staff with food proof kitchen manuals and presentation guides. It will take less effort for BOH employees to keep literature clean, leaving them less frazzled when it comes to seemingly never-ending orders. 2. Inconsistent Service The faster the restaurant atmosphere, the faster the FOH service. Yet, fast service doesn't always translate to excellent service. For instance, in a rush to get guests to their table, the host may neglect to inform them of any specials. Or, in a rush to enter orders, the serving staff may forget to add in custom requests to 244

the point of sale system. Lynda Moultry Belcher of Small Business Chron suggests reinforcing staff roles and developing specific procedures. This will keep your restaurant staff focused on their individual, ongoing tasks. Not the rush of the restaurant environment. 3. Wet Menus Like food spills, guest menus are susceptible to spilt drinks. This is especially the case for bars and restaurants featuring outdoor seating. A menu's design is critical to the restaurant atmosphere. Restaurant Branding Roadmap summarizes the effect menus have on the guest experience: \"In addition to reinforcing your restaurant's ambience, research confirms good menu design and thoughtful content matter to the bottom line and to delivering a winning brand experience.\" To avoid this, place responsibility on the FOH staff to ensure guests aren't handed wet or dirty menus. Keep in mind that certain restaurant and hospitality environments are susceptible to higher FOH spillage. For example, menus at swim-up bars, beachfront restaurants, and poolside service are all likely to get a little wet. Consider printing menus on waterproof paper to avoid a mess (and unhappy guests). 4. Crowded Tables, High Guest Turnover Fast-paced restaurant environments tend to become crowded fast. Lobbies fill up, bar stools become occupied, and tables don't stay vacant. For serving staff, this means high turnover and the chance to make more in tips. But, for the BOH this means a higher volume of orders. Lastly, for your guests, it sometimes means crowded tables. Communication is usually the first to slip when it comes to a full restaurant. A lack of communication is fraught with challenges. Train restaurant managers to keep an eye out on both the back and the front of the house. Ensure communication lines are open for all: the back of the house, front of the house, and diners. Additionally, more diners mean less elbow room. While checking to see if guests are comfortable, have extra table settings at the ready for food and beverage spills. 5. Increased Noise Levels A quick turnaround, the crowded restaurant is usually louder. Increased noise levels are often the cause of a break in the communication between diners and the wait staff. Orders may not 245

be heard correctly or in their entirety. Encourage staff to take their time while taking orders and to repeat orders back to their guests. Verifying orders will stop the wrong orders from reaching the kitchen Consider minimizing noise levels in your restaurant's floor plan and structure's design. A well- planned dining room can lower noise levels. Further, research shows that layout is a significant determinant of repeat diners. Inspection checklist Use the checklist below to identify potential health and safety problems in your workplace. If you answer 'no' to any of the questions, you may need to make changes. Further information can be obtained from the practical guidance sheets for your industry. Look at the tasks performed in your workplace and for each task, ask yourself the following questions: Manual tasks Are workers doing tasks requiring force, awkward joint positions or repetition that continues for over 30 minutes at a time or more than two hours of a shift? Yes No Are workers able to perform the task without reaching and with their shoulder, forearm and wrist in a comfortable position (i.e. not stretched, bent/twisted)? Yes No If the task is performed for prolonged periods, can it be performed at an easy pace? Yes No Are workers able to vary their posture throughout the task? (i.e. do not have to stand, sit, kneel or squat for extended periods)? Yes No Are there mechanical aids (such as trolleys and hoists) available and used? Yes, No Is the need to move heavy loads eliminated or minimised? Yes No Are workers protected against vibration when using powered equipment for long periods? Yes, No Are repetitive movements minimised, and/or do workers have frequent breaks from repetitive tasks? Yes No Are workers able to perform the task in an upright, forward-facing position (i.e. not bent over or twisting/turning their back/neck)? Yes No Are the forces required by a worker to perform the task kept within a minimal possible range (not high, sudden, repetitive or sustained)? Yes No 246

Machinery and equipment Is equipment regularly serviced and maintained according to the manufacturer's instructions? Yes No Do operators of equipment have the appropriate 'ticket' or licence where necessary (e.g. forklifts)? Yes No Is there an isolation or disengaging procedure in place when cleaning or maintenance is performed? Yes No Does all equipment have to guard to prevent operators and others from accessing hazardous parts? Yes No Are all operators of equipment instructed, trained and supervised in how to use it safely? Yes No Is there adequate workspace around equipment, and is it on a stable foundation to prevent it from moving during operation? Yes, No. Is equipment only used for its intended purpose? Yes No Slips, trips and falls Are walkways/stairways/ramps kept clear of boxes, rubbish, leads, or other trip hazards? Yes No Are all ladders used stable and in good condition and only used for the purpose for which they were designed?? (ladders should be rated for industrial use and have a load rating of at least 120 kg.) Yes No Are all floor surfaces even and undamaged? Yes, No Are all areas well lit so people can do their jobs safely? Yes No Are controls in place to prevent floors from becoming a slip hazard (eg, spills are cleaned up immediately)? Yes No Do floor surfaces have sufficient grip to prevent slipping when wet or contaminated? Yes No Are there guard railings, toe boards etc., to prevent people from falling off mezzanine floors or other high areas? Yes No Are workers provided with or instructed to wear footwear that is suitable for the work environment? Yes No 247

Are ramps and steps clearly marked? Yes No Personal security Is a security surveillance system being used? Yes No Our support services available to staff who have been involved in an aggressive incident? Yes No Are workers trained in dealing with aggressive or violent customers (e.g. robberies)? Yes No Do cash handling procedures reduce the risk of robbery? Yes No Burns Are hot parts of equipment guarded or insulated? Yes No Is a gravity-fed chute or automatic oil filtration system used? Yes No Is oil manually filtered when it is cold? Yes No Are fire extinguishers/blankets available? Yes No Electrical Is all electrical equipment in good condition and free from damage? Yes No Are damaged equipment, plugs, leads and/or sockets immediately removed from service? Yes No Is electrical equipment inspected and tested by a competent person (e.g. electrician) and/or connected through a safety switch? Yes No Are leads kept away from sources of damage (e.g. water, heat, vehicles, trolleys etc.)? Yes No Is the safety switch regularly inspected and tested? Yes No Are outlets and other electrical equipment used in wet areas suitable for that type of work? Yes No Emergency procedures Is there an emergency response plan and procedure to cover possible emergencies for the business? Yes No Is there an effective means of communication available for remote or isolated workers? (e.g. mobile phone, satellite phone, UHF radio) Yes No 248

Is the evacuation plan and procedure displayed in the workplace? Yes No Is fire fighting equipment easily accessible (i.e. not blocked, covered etc.)? Yes No Are workers and anyone else who is at the workplace for extended periods (e.g. contractors) trained in the plan and procedure? Yes No Are emergency exits clearly marked and kept free from obstructions? Yes No Are appropriate fire extinguishers available and regularly inspected? Yes No Is there a procedure for responding to and recording incidents/injuries? Yes No Workplace harassment Is a workplace harassment/bullying prevention policy developed and implemented in the workplace? Yes No Have managers/supervisors been trained in how to deal with workplace harassment? Yes No Do workers know how to recognise and report workplace harassment? Yes No Is there a fair and impartial complaint handling system in place? Yes No 13.5 SUMMARY  Many of the activities in the hospitality industry involve various hazards for workers.  It is a must to be sure that people's safety and health are not at risk. So, there is a need to recognize different risks at the workplace to ensure a safe and healthy working environment in the hospitality sector.  Everyone involved in this business has safety and health duties and responsibilities, which are clearly outlined. It is recommended that any enterprise or establishment in the hospitality sector should set up risk assessment and control measures for different health hazards at the workplace.  Determine the overall task that requires a safe working procedure, Split the mission down into its necessary steps, Identify the risks associated with each step and ways of eliminating or minimizing those risks to Post the procedures prominently at the locations where the tasks are performed or next to the equipment used for the tasks.  Supervisors and managers will find them helpful in training workers on how to do their jobs safely. Workers are then responsible for the procedures. Lists the required PPE when writing safe work procedures should be available. 249

 Not only does the procedure need to identify when to wear the PPE, but the worker also needs to be trained in its limitations, how to maintain and store it, and who to contact when it needs to be repaired or replaced.  Tasks that may require written safe work procedures in the hospitality industry include disposal of hot oil, handling garbage, cleaning of blood and other body fluids, cleaning of bathrooms, ovens or swimming pools, and turning of mattresses.  Certain specific tasks and situations often require written safe work procedures, for example, locking of equipment, preventing aggression and harassment in the workplace, and working alone or in isolation. 13.6 KEYWORD  Ergonomics - the study of people in their workplace and is the process in which workplaces, products and systems are designed or rearranged so that they fit the people who use them.  Desiccators - Desiccators are sealable enclosures containing desiccants used for preserving moisture-sensitive items such as cobalt chloride paper for other use.  Wet menu - Dishes that have been cooked with alcohol,  Staff turnover – Employee turnover refers to the total number of workers who leave a company over a certain time period. It includes those who exit voluntarily as well as employees who are fired or laid off—that is, involuntary turnover.  UHF radio - Ultra high frequency 13.7 LEARNING ACTIVITY 1. Define restaurant hazards ___________________________________________________________________________ ___________________________________________________________________________ 2. State the principles of the inspection checklist ___________________________________________________________________________ ___________________________________________________________________________ 13.8 UNIT END QUESTIONS 250